TAke a long marrow bone and cleaue it long-wayes , take out the marrow , and set on the bones with your Capon or Cocke , laye the brest downwardes , when it is sodden ye may take the Capon foorth and put it in a bason with hot licour , and lay the brest downwards , if you will you may séeth a hinder Legge of béefe with it also , you must set it on betimes that the strength of your meate may be sodden in your broth : then take the fat as it riseth , no broth till the meat be sodden as much as it shall be , then take thrée pintes or a pottle of the vppermost of your broth for two platters , let it settle , and then take the cléerest and straine it through a cloth and put the fat to it : then set it vpon the fier in a Pipkin , and take half a dossen of large mace , half a spooneful of whole pepper , as much suger as will swéeten it , if you will you may put in a pinte of Muskadine or white wine , when it hath sodden a good while put in your marrow you took out of the bones with half a dossen of Dates cut in halfe , let it but simper after you haue put these in till you take it vp , take to this broth foure or fiue yolkes of egges in some Vergis , halfe a porrenger full with some suger , and when you take vp the broth to serue in , then put it to it , let not the broth séeth after you haue put in the egges but simper a little and stir it well , then you must take Currans and Prunes and séethe them by themselues in faire water , when they be sodden you must lay Prunes , and Barberries about the Platter , if you will : strawe a little Suger and Sinamon about it also , laye Prunes , Currans and Barberries about the Capon , with the marrow , Mace and Dates , but the Capon must be first broke vp but not asunder , for the Wine , you néede not put it in vnlesse you will , the broth will be good notwithstanding .

TAke a legge of Béefe or a rumpe , or els a shorte marow bone , and cleaue it long waies and take out the marowe whole , and séeth the bone with the meat , if you make but a little take any one of these aboue , and when they be well sodden , take thrée pintes or a pottell of the vppermost of the broth & strain it through a boulter or streyner while your meat is a séething , binde in a handfull of hearbes then take a faire Pipkin and put in the clearest of the broth to a quarte of broth : a pinte of white Wine or halfe a pinte of Muskadine , put in halfe a dossen of great Mace , a little whole Pepper , Suger , salt and a litle stick of whole Sinamon , binde in a few hearbes , namely , Endiue , Succory , Marigoldes , Margerum , Percelye a little Tyme , and a little Rosemary , let all these séethe halfe an hower , then put in halfe a dossen Dates cut in halfe , put in the marow that you take out of the bone , take Currans and Prunes , binde them in a cloth and seeth them in water by themselues , and when you haue put in your marowe and Dates : let your broth séethe no longer then while your marow is hot throughly , then take fower yolks of egges and thrée or fower spoonefuls of Rosewater , beat them well together : take half a porrenger ful of broth and mingle it with it and stirre it well together , then put it into your Pipkin of broth and stir it wel till it séethe vp , then dishe it and laye the fruite vpon the meat .

TAke it and set it on in a faire Pipkin of water , and when it is sodden and faire skimmed , take a handefull of good hearbes and put in it , and grated bread , Prunes raisons and Currans , Nutmeg , Pepper and sault , and let them boyle all together .

TAke a Pipkin , a porrenger of water , two or thrée spoonefuls of Vergis , ten Onions clean pilled , and if they be great quarter them , mingle as muchy Pepper and salte as will season them , and rub it vpon the meat , if it be a rabbit : put a péece of butter in the bellye and a péece in the broth , and a few Currans if you wil , stop your pot close and séeth it with a softe fier but no fier vnder the bottome , then when it is sodden serue it in vpon soppes & lay a few Barberies vpon the dishe .

TAke water and yest , and boyle them together , then take whole Mace , Currans , Pruines , Pepper and Salte , Percelye , Time and Rosemarye bound together , with a little Vergis and Vineger , and a good péece of swéet Butter , and boyle them all together . To all kinde of Fish the same broth , excepting prunes .

TAke the fat of the Kidney cut it in péeces as bigge as ones finger , then take Pepper , salte and Nutmeg , and so lard it with that and the fat together , and let it be very well roasted , then make Venson sauce to it with Vineger , grated Bread , Sinamon , Suger , a little pepper and two or thrée whole Cloues .

TAke your Veale and perboyle it a little , or mutton , then set it a cooling : and when it is colde , take thrée pound of suit to a legge of mutton , or fower pound to a fillet of Veale , and then mince them small by them selues , or together whether you will , then take to season them halfe an vnce of Nutmegs , half an vnce of cloues and Mace , halfe an vnce of Sinamon , a little Pepper , as much Salt as you think will season them , either to the mutton or to the Veale , take viij . yolkes of Egges when they be hard , half a pinte of rosewater full measure , halfe a pound of Suger , then straine the Yolkes with the Rose-water and the Suger and mingle it with your meate , if ye haue any Orrenges or Lemmans you must take two of them , and take the pilles very thin and mince them very smalle , and put them in a pound of currans , six dates , half a pound of prunes laye Currans and Dates vpon the top of your meate , you must take two or thrée Pomewaters or Wardens and mince with your meate , you maye make them woorsse if you will , if you will make good crust put in thrée or foure yolkes of egges a litle Rosewater , & a good deale of suger .

IF you will make one so bigge , take nine or ten Chickins of a moneth olde , trusse them round and breake their bones , take to season them withall a quarter of an vnce of Sinamon , and a quarter of cloues and Mace , a little Pepper and Salte , as much as you think will season your Pye two or thrée Orrenge péeles small shread , take the marow of a shorte marow bone cleaue it long waies and take out the marowe as whole as you can , then cut it in foure or fiue péeces and put it in your pye take halfe a pounde of Currans , a good hand full of Prunes , eight Dates , fower cut in halfe and fower shred , a pounde of Suger with that in your crust and all , halfe a dossen spoonefuls of Rosewater , so heate your Ouen reasonablye , and let it stand in two howers and a halfe or thrée howers , a quarter of an hower before you draw it take three yolkes of egges , fower or fiue spoonefulles of Rosewater , beate them together and let them boyle a waume stir it still till you take it off , when it is somewhat coole put in thrée or foure spoonfull of Vergis and a little suger , and put it into your pye quish your couer and so serue it in .

TAke a dossen of faire pippens , a pound of Suger in the crust and Pye , halfe an vnce of Sinamon , two orrenge péeles shred fine , two spoonefulls of Rosewater , then heate your Ouen and let it stand in two howers or two and a halfe , and make a vent in the lid thereof : this Pye is good when the Quince is out of season .

TAke eight or ten faire Quinces , pare them without and wipe them within then take an vnce of Sinamon , a pounde and a halfe of Suger , a little Saunders , and in euery of them a Cloue or two , then heate your Ouen reasonablye , and let it stand in six howers , this Pye is not to be made after Easter then they be out of season , you must make no vent in it but with your suger put in fiue or six spoonefulls of Rosewater .

TAke two penyworth of very fat Eeles when they be flead and very faire washed , séeth them in a litle faire water , and Salte till they be halfe sodden , that they maye slip from the bones , cut awaye the sinnes on euery side , then slip them from the bones , and shred them somewhat fine with a knife and take two or thrée Wa●dens and shread them very fine to put among them , or Pippins or other apples , if you doo want wardens , then take a litle Salte , a little Pepper , Sinamon , cloues Mace and Suger , and season it withall put in a quarter of a pound of sweete butter , so put it in paste , and bake it not too rashlye , you maye put in the yolke of an egge and a little Vergis when it is halfe baked if you will but I think it is better without .

TAke the calle of a legge of Veale , and al the fat of a loyne of Veale , & the marow of a shorte marow bone , and half as much Veale as this dooth waye , them shred them al together , and take Currans , Sinamon , Suger , dates , shred two or thrée yolkes of Egges , Nutmegge and a little pepper , boyle al these together vpon a soft fier halfe an hower , and put therto foure or fiue spoonfull of Rosewater , and a litle Orrenge péele fine shread , then when it is halfe colde put it in paste and set it into the Ouen , and let it stand no longer then the crust be baked , then Ice it or laye suger vpon it , as for the Chuites you must put in no Egges nor boyle it , but put in a few Prunes , let them be half sodden in water .

TAke the kidneyes of a loyne of Veale when it is halfe rosted , and shread it very small vpon a trencher , then take a porringer full of marowe and shread it a little , and put it among the meate with a peny dishe of Butter , take foure yolkes of egges and mince them very small when they be hard and put them in currans as many as you thinke good , fower or fiue Dates cut small , fower or fiue spoonefull of rosewater , and put in Sinamon , suger and a very litle Ginger , set them vpon a chafindish of coles in a platter , and stirre it till you think it be enough , put in a litle Orrenge or Lemman péele if you haue any , make very good paste , and driue it out so thin that ye may blowe it vp from the table , then cut it round as bigge as your platter is by the nethermost brim , spred the platter with a little butter , and laye the paste on and then put in your meate , and laye it a good deale hyer in the middle then els where , then make suche a couer as you make to a pudding in a platter , and then set it in the Ouen till the paste be baked , and then Ice it with a litle rose water and suger , and set it in a litle and serue it to the boord .

TAke a faire Pipkin and fill it full of any one of them : put in two or thrée spoonfulls of faire water , then set it vpon the hot harth without any coles about it and so let them boyle while they be softe ready to straine , and then strain them into a faire bason , and set them on a chafindishe with coales and let them boyle and put in Suger , and Sinamon sufficient to swéeten them and put it into a faire glasse and so vse it as you néed .

IF you will haue a Tarte in a great platter take two pound of Dammaske Prunes , half a pound of great Raisons , if you will haue the Tarte all black take so much or els but halfe , take a quarte of very good creame , eight yolkes of Egges beate them together and then set them on a fresh fier to séethe , let it be stirred continually til it haue sodden a dossen wames then take it vp and put it in a faire cloth or a boulter strainer , tye it hard with a Packthrid close to the stuffe and hang it on a naile till all the whey be runne out , that it may be somewhat stiffe , then put in as much Suger as will season it powder or other , a little Ginger if you will ▪ that which you kéep for the white put in thrée or fower spoonful of Rosewater , take halfe of that for gréene if you will , then take two or thrée handefull of Spinidge , cleane picked from the staulkes : washe it cleane , but you must dry it well in a cloth and stampe it and wring out the iuice of it : and put some of that iuice to the white till it be made gréene : take the whites of Egges and mingle it as you did the yolkes and ye may put iuice of Spinidge either to the white or the yellow , you may make your tarte of fower cullours if you will as black , white , yellow and gréene , or all of one or two cullours which you will : when your Prunes and Raisons be washed couer them close and séethe them in faire water : séethe them no longer then you may easily straine them : nor with too much water , when they be sodden powre the water clean from them , & let them be strained with as litle licour as you can , then put in after they be strained thrée quarters of a pound of Suger : thrée quarters of an vnce of Sinamon , a quarter of an vnce of Ginger , put it in a faire Pipkin or skillet and set them on the fier : and let it séethe and be well stirred a prittye while till it be somewhat stiffe : then take off it & put in a quarter of a pinte of Damaske rosewater , make it not limber but that it may cut when it is in the Tarte .

TAke Otmeale and stéepe it in sodden Milke , then take Hogges suet & good hearbes and chop them small , then put in Fennell séed , pepper and Salte ,

TAke grated bread , currans , yolkes of egges , Nutmegs , Sinamon , and some Suger , salte , and Béefe suet : and temper them with Creame .

TAke the Liuer of a Hogge , and giue it thrée or fower waumes ouer the fier , then either grate it or choppe it verye small , and take a little grated bread and two egges well beaten whites and all , and Currans , Nutmegges , Pepper , and Salte , and Hogges suet .

TAke grated bread , a little Suger , nutmegges , Sinamon Salte , and yolkes of Egges , tempered with a litle creame .

TAke the Haggas of a Calfe , perboyle him , and when he is colde choppe him very small : then take a litle grated bread and put two yolkes of Egges with good hearbes chopped very small , and currans Nutmeg and salte .

TAke the Fillets of a Hogge , and halfe as muche of the suet of the Hogge : and choppe them both very small , then take grated bread , two or thrée yolks of egges a spoonfull of groce pepper , as much salt , temper them with a little creame , and so put them into the skinnes and broyle them on a gridiorne .

TAke either walnut trée leaues or lettice alone , or all other good hearbes , stampe them and strain them ▪ and take a little Creame and grated bread , nutmeg , pepper and Suger , fower Egges two of the whites : beate them together and so frye it in a pan .

TAke a little faire warme water , as much Sack , and take half flower half bread , mingle them altogether : then take fiue or six egges and break therin whites and all , a little nutmeg , Pepper and salt , and cut in Appells very small : then take a faire skillet with Suet and let it boyle on the fier and so put the batter in it .

TAke a posnet full of creame and séethe it and put Suger and Sinamon in it , then take halfe Ale and halfe Sacke and put Suger and Sinamon in it .

TAke Vineger , Mustard , Suger and Pepper .

TAke halfe Vineger , and halfe Vergis , a handfull of percely and Sage chopte very small , a Pomewater shredde very small , then take the grauie of the Pigge , with Suger and Pepper and boyle them together .

TAke Vineger and appells shred very small , two spoonfulls of musterd a lit-Pepper and Salte : and take Suger sufficient to swéeten it , then boyle it well together .

TAke water , Onions , pepper , and some of the grauie and salte , and boyle them together

TAke a péece of the screge end of a neck of mutton , a good handful of huld barly a good handfull of colde hearbs , a litle salt then take a handful of almonds & blanche them and grinde them in a stone morter , and straine the licour through a faire bolter , then put in a litle Suger , and so giue it to drinke .

FEtche your Vineger at Saint Katherins a grote a gallon to the quantitys of sixe gallons and put thereto a pottle of Elder flowers such as will shake off when they be ripe , and sée your vessell be close stopped vp and filled , and thus you maye renew your vessell euery yéere with Vineger and flowers according to the quantitye but let the olde remaine : this maye you doo either with strong or small béere and the remnants of barrells .

WHen that you set your styll vp vpon the plate : sifte as many fine ashes vpon your plate as may be half an inch thick at the least : and lay them euery where alike sauing in the middle a little thicker , and vpon the ashes strew a little beaten baye salte euery where a like , then set on the bottome of your styll somewhat stooping that it maye be higher behinde then before forcasting the water well out in the stilling , when you styll : gather your roses as drye as you can and put them into the styll presently if the Roses be drye if you haue more then you can styll when they be newe gathered put them into a flaskit not too thicke for it will mare both the Roses and the water , when you styll : couer your Roses with papers and cast a cloth ouer the papers , that water that ye will kéepe longest take it alwaies awaye before the cake be through stilled & keepe that water by it selfe , & that which is last stilled by it selfe : that the comes last of the cake is not so good as that which comes firste , let your glasses be washed a fortnight before you néede them because they must be very drye before you put in your water , stop not your glasses before they be through drye for they will be mustye : set them in a window a daye or two that the Sunne maye come to them , and when they be very drye : stop them with wax or corke and some sercenet about the Corke or waxe : and couer them with leather or parchement , and set them by til you haue occasion to occupy them , euery glasse that is filled with Rosewater as soone as it is filled , set it into an Ouen after you haue drawen Pyes or white Bread , and let it stand in a wéeke or more till you haue occasion to heate your Ouen againe : if it be not too long , and so set it in twice or thrice before you set them vp for all the yéere , and set your Glasses in a Bason or péece for feare of bursting : when you set vp your Glasses for all the yéere , wrap them in woollen and set it in a Cubbert or shelfe , and kéep this water in this order and it will last two or thrée yéere .

TAke your Roses very faire coloured and somewhat close , if you will make your cakes large take a pecke of Roses to euery cake or halfe a pecke , and put two Cakes together bottome to bottome , and put into euery cake besides two handfull of swéet Margerum rootes and all , for at that time of the yéere cut Margerum is not swéet , cut of the rootes of swéet Margerum , and two good handful of lauender and an vnce of the best Damaske powder you can get , a quarter of a pound of orris and one vnce of Cloues , let not the cloues or the orris be beaten much , when you doo searce your orris sée it be not woormeaten and smell wel , all this powder wil serue but for fower cakes , straw into your still some Roses firste in the bottome , then Margerum , Lauender , and some powder and then Roses againe and a little powder , then Lauender and margerum , more powder then you did before , then put a few Roses in the top somewhat thin , when they be halfe stilled take them foorthe and laye them betwixte two papers and laye not one Cake against another before they be colde , then saue them in papers , and cut the papers bigger then the Cakes , and sewe them round as soone as you can put them into an Ouen after they be stilled : and heate the Ouen no hotter then if it were after Pyes or Cakes , and let them staye no longer than a day or a night : then take them out and when they be cold lay them betwixt your clothes , and if they be not drye then set them in againe a wéeke or a fortnight , and after they be through drye : prick the papers on both sides vnto the brim euery where thicke , these cakes will continue thrée or fowre yéere .

TAke thrée pounde of Cherries and clip off halfe the stalkes , thrée pound of Suger and as much rosewater as will wet the Suger and no more , then put in all your Cherries and set them ouer the fier and shake them thrée or fower times for burning to the bottome of the pan , let them séethe in euerye place a like , and skumme them continually : it is no matter for taking vp sirrop for it will goe to the bottome : and you may put it in again where it dooth séethe faster , & in any wise haue some cléer fier by to put vnder wher it dooth want , and let it séeth a reasonable good pace alwaies , and when it riseth to a froth al ouer haue thrée or foure spoons by you , and set out a little in a spoone that you may sée whether it doo Ielly or no : as soone as the sirrop in your spoone is colde set out more til you sée it be ready : for the cullour will alter very muche if it séethe past the time , therfore when it is of a reasonable thicke Ielly take them off , couer them not vntill they be colde , put them vp in glasses or gally pots and break the Ielly as little as you can .

TAke foure pound of Gooseberies pul off the blossomes off the toppes , but not the stalkes , take foure pound of suger to them , and first put in two pound of suger , and do no more than wet them in rose water , you must lay your gooseberies one by one and not one vpon another , and set them vpon a softe fier little more than embers , and you must kéepe them still ready to séethe but not to séethe , for the space of thrée or fower howers , they will yéelde much licour , and as your licour encreseth so cast your suger which is left on the top in euery place a like , some at one time and some at an other , and when they haue béen on the fier thrée or fower howers , let them séeth very softly scarce a quarter of an hower and skumme them with the back of a spoone or a knifes poynte , and so set out in a spoone to coole as is aboue sayde , and when they be Iellied take them off the fier , and doo to all your preserued thinges in putting them foorth and glassing of them as is before written , & preserue all your thinges if you can either with earthen or in pewter , and your pewter must be scoured with faire water and beaten sand , and if you haue no pewter nor earthen panne them take a brasse pan which is very swéet and scoure it with lome very bright .

TAke fower pounde of Damsons , thrée pound of suger to them , lay your damsons one by one in a faire Charger , and put one pounde of suger in the bottom euery where a like , then put in your damsons , and throw one pounde of Suger on the toppe of them , and take halfe a dossen spoonefull of red Rosewater , and take a feather and sprinkle it euery where vpon them , set them vpon a Triuet and a very softe fier vnder them , and let them boyle euery where a like very softlye , as your sirrop increaseth , so put on the rest of the Suger , and when it beginneth to Iellye set it foorth in a spoone as you doo the other , you must let them boyle fowre or fiue howers very softlye , and as the scumme riseth so take it off , and as you doo the other aforesaid : so doo this , couer them with a faire platter in the boyling , and as the streame of the water riseth take off the platter once in a quarter of an houre , and wipe the water of it with a cloth , and lay it on againe as long as it is a boiling , and when they be boyled enough take off the Platter and couer it no more , then take twentye Cloues being somewhat brused not broken , and that being taken off the fier put in the cloues and put them down in the sirrop .

TAke fower pound of faire peareplums and take fower pounde of suger to them as much rosewater as wil wet the suger , to the white peare plums Damaske rose water , and to the black plums red Rose-water , kéep out one pound of your Suger vnwet , laye in your Peare plummes one by an other , and set them vpon a very soft fier for the space of two howers , let them be ready to boyle but let them not boyle and as the sirrop increaseth throwe the rest of the Suger vpon them , and euery hand while turne & couer them with a dishe as you doo the Damsons , and wipe off the water also : and when they haue béen vpon the fier two or thrée howers , then let them boyle half an houre softly , or a litle while more or lesse till they be Ielled , and take héede the cullour alter not from white , when they be boyled inough , powre the sirrop vpon them till they be colde .

Preserue your white Bullesse euen as your Peare plummes .

TAke a pounde of Barberies and stone them but pull them not off the bunches take the fairest and reddest bunches you can get , when the stones be taken out : way one pound of them and take a pound and a halfe of Suger to them , wette the Suger verry well with redde Rose-water , and set it on the fier and as soone as it boyleth vp drawe the scumme on one side and put in the barberies and dip them wel in the sirrop with a spoon , & let them boyle very softly the space of a quarter of an hower euery where a like , you must dip them downe and turne them as soone as they be on the fier , then take them off when they haue boyled almost a quarter of an hower , di● and poure sirrop vpon them till they be halfe colde .

TAke fower pound of Quinces & fower pound of Suger , a quarte of faire water and let it boyle once vp & haue fower whites of new laid egges , and one of the shelles , and beate them very well for the space of halfe an hower , with a pinte of faire water , and when your sirrope firste séetheth vp , cast in the whites of Egges that you haue beaten , and stirre them till they haue sodden two or thrée waumes , then take it off the fier & poure it through a Ielly bag , and put a rosemary branche in the bottome , then pare your Quinces and core them and set on the same sirrop , and put in your Quinces and let them lye one by an other easily that you may well turn than , that you bruse not one another , and let them séethe euery where a like , and turne them very often , and when they haue boiled two or thrée howers , take the kernells that you pull out of your Quinces , and kéep the Ielly of the kernells as whole as you can , then core them & make two or thrée balles of the kernels and put them in the pan with the Quinces , and when your Quinces haue well boyled that it will Ielly very well that you may cut it , take them off and poure them into a faire bason or earthen vessell , and fil the holes of the Quinces with sirop , them take a stick of sinamon and a score of cloues being somewhat brused , and put the same into the sirop .

TAke of the highest culloured orrenges and the thickest rindes that you can get , let not the rindes be softe , pare them very thin , core them and pull out the meate of them , when you haue doon so : lay them in the water and shifte them thrice a day for thrée dayes , and set on two pannes or kettells with faire water , and when the water dooth séeth put in your Orrenges , and let them séeth till the water be somewhat bitter , then shifte them into the other water and two or thrée more waters as long as the water tasteth bitter , or hath any high cullour , & when they are somewhat tender take them off and let your sirrop be ready for them , take to foure pound of Orrenges , foure pound of suger and vse your sirrop as you must the sirrop of Quinces , and be often turning of your Orrenges , and let them séeth very softlye two or thrée howers till your sirrope be somewhat hye , and then take them off and poure sirrop vpon them till they be somewhat colde , put in a few Cloues among them .

TAke a Cock or a Capon set him on the fier in a faire pipkin , & when it séethes scumme it cleane , then take hearbes according to the party that is sicke , two or thrée dates , a handfull of Raisons of the Sunne stoned , and let it but simper on the fier till all the meate be consumed away , then stampe them altogether and straine them through a faire boulter and so giue the party to drinke .