For
Stewed
and
boyled
Meates
.
To
stue
a
Capon
.
TAke
the
best
of
the
Broth
of
the
pot
,
and
put
it
in
a
pipkin
,
and
put
to
it
Corance
and
great
raisins
,
Dates
quartered
and
onions
fine
minced
,
strayned
bread
&
time
,
and
let
them
boile
well
togither
:
when
they
be
well
boyled
,
put
in
your
prunes
,
season
it
with
cloues
,
mace
,
pepper
,
and
very
little
Salte
,
a
spoonfull
or
two
of
Vergious
,
and
let
it
not
be
too
thick
.
And
your
Capon
being
boyled
in
a
pot
by
it selfe
in
fair
water
&
salt
to
kéepe
it
faire
,
and
thus
you
may
boyle
a
Chicken
,
vele
,
béef
or
mutton
after
this
sort
.
To
stue
a
Capon
in
Lemmons
.
SLice
your
Lemmons
and
put
them
in
a
Platter
,
and
put
to
them
white
Wine
and
Rosewater
,
and
so
boile
them
and
Sugar
til
they
be
tender
.
Then
take
the
best
of
the
broth
wherin
your
Capon
is
boyled
,
and
put
thereto
whole
Mace
,
whole
pepper
&
red
Corance
,
barberies
,
a
litle
time
,
&
good
store
of
Marow
.
Let
them
boile
wel
togither
til
the
broth
be
almost
boiled
away
that
you
haue
no
more
then
will
wette
your
Sops
.
Then
poure
your
Lemmons
vpon
your
Capon
,
&
season
your
broth
with
Vergious
and
Sugar
,
and
put
it
vpon
your
Capon
also
.
To
boyle
a
Capon
in
white
broth
.
BOile
your
Capon
in
faire
licour
and
couer
it
to
keepe
it
white
,
but
you
must
boile
none
other
meat
with
it
,
take
the
best
of
the
broth
,
and
as
much
vergious
as
of
the
broth
if
your
Vergious
be
not
too
sower
,
and
put
therto
whole
mace
whole
pepper
,
and
a
good
handfull
of
Endiue
,
Letuce
or
borage
,
whether
of
them
ye
wil
,
small
Raisins
,
Dates
,
Marow
of
marow
bones
a
little
stick
of
whole
Sinamon
,
the
peele
of
an
orenge
.
Then
put
in
a
good
peece
of
Sugar
,
and
boile
them
well
togither
.
Then
take
two
or
three
yolkes
of
egges
sodden
,
and
strain
them
,
and
thick
it
withall
,
&
boile
your
prunes
by
themselues
,
and
lay
vpon
your
Capon
poure
your
broth
vpon
your
Capon
.
Thus
maye
you
boyle
any
thing
in
white
broth
.
An
other
to
boyle
a
capon
in
white
broth
.
FIrst
take
Marow
bones
,
breake
them
and
boyle
them
and
take
out
the
marowe
.
Then
séethe
your
Capon
in
the
same
licoure
.
Then
take
the
best
of
the
licoure
in
a
small
Potte
to
make
your
broth
withall
.
Then
take
Corance
,
Dates
and
prunes
,
&
boyle
them
in
a
pot
by
themselues
till
they
be
plum
,
then
take
them
vp
and
put
them
into
your
brothe
,
then
put
whole
Mace
to
them
and
a
good
quantitie
of
beaten
Ginger
&
some
Salt
.
Then
put
the
Marow
that
you
did
take
from
the
bones
,
and
strain
the
yolkes
of
Egges
with
Vinager
,
and
put
them
into
your
broth
with
a
good
péece
of
Sugar
but
after
this
it
must
not
boyle
:
them
take
bread
and
cut
therof
thin
sippits
,
and
lay
them
in
the
bottom
of
a
dish
.
Then
take
sugar
and
scrape
it
about
the
sides
of
the
dish
and
lay
theron
your
Capon
,
and
the
fruit
vpon
it
and
so
serue
it
in
.
To
make
Sops
for
a
capon
.
TAke
Tostes
of
Bread
,
Butter
,
Claret
wine
and
slices
of
Orenges
,
and
lay
them
vpon
the
Tostes
and
Sinamon
Sugar
and
Ginger
.
To
make
Sops
for
chickins
.
FIrste
take
Butter
and
melt
it
vpon
a
Chasingdishe
with
Coales
,
and
lay
in
the
Dish
thinne
Tostes
of
Bread
,
and
make
Sorrell
sauce
with
Vergious
and
Gooseberies
,
séeth
them
with
a
little
vergious
and
lay
them
vpon
.
To
boyle
a
capon
in
Browes
.
YOu
must
boile
your
Capon
with
fat
meát
,
then
take
the
best
of
the
broth
and
put
it
in
a
pipkin
,
&
put
whole
Mace
to
it
,
whole
Pepper
,
some
red
Corance
,
half
asmuch
white
wine
as
you
haue
of
broth
,
good
store
of
Marowe
and
Dates
,
and
scum
them
clean
and
kéep
your
licour
very
cléere
,
and
season
it
with
Vergious
and
Sugar
,
and
then
lay
your
Capon
vpon
browes
finely
cut
,
and
so
poure
your
broth
vpon
it
.
To
boyle
a
Capon
.
TAke
your
Capon
and
boyle
it
tender
,
and
take
out
a
little
of
the
broth
and
put
it
in
a
little
pipkin
with
whole
mace
and
a
good
deale
of
ginger
,
and
quartered
Dates
,
and
boyle
your
corance
and
prnnes
in
very
faire
water
by
themselues
,
for
making
of
your
broth
black
and
thicken
your
broth
with
yolks
of
egges
and
wine
strained
togither
or
a
little
Vergious
,
and
let
your
broth
boile
no
more
when
you
haue
thickned
it
,
for
it
will
quail
.
Then
cut
sippits
in
a
platter
,
and
lay
in
your
Capon
,
and
laye
your
fruite
vpon
it
,
so
dooing
serue
it
out
.
To
boyle
a
Capon
with
Orenges
or
Lemmons
.
TAke
your
Capon
and
boyle
him
tender
and
take
a
little
of
the
broth
when
it
is
boyled
and
put
it
into
a
pipkin
with
Mace
and
Sugar
a
good
deale
,
and
pare
three
Orenges
and
pil
them
and
put
them
in
your
pipkin
,
and
boile
them
a
little
among
your
broth
,
and
thicken
it
with
wine
and
yolkes
of
egges
,
and
Sugar
a
good
deale
,
and
salt
but
a
little
,
and
set
your
broth
no
more
on
the
fire
for
quailing
,
and
serue
it
without
sippets
.
To
boyle
a
Cony
with
a
Pudding
in
his
Belly
.
TAke
your
Cony
and
sley
him
,
&
leaue
on
the
eares
and
wash
it
faire
,
and
take
grated
Bread
,
sweete
Suet
minced
fiine
,
corance
and
some
fine
hearbs
,
Peneriall
;
winter
sauery
;
percely
,
Spinage
or
beets
,
sweet
margerum
,
and
chop
your
hearbs
fine
,
and
season
it
with
Cloues
,
Mace
and
Sugar
,
a
little
creame
and
salt
and
yolks
of
Egs
,
and
Dates
minst
fine
.
Then
mingle
all
your
stuf
togither
,
and
put
it
in
your
Rabets
belly
and
sowe
it
vp
with
a
thred
,
for
the
broth
take
mutton
broth
when
it
is
boyled
a
little
,
and
put
it
in
a
pot
wheras
your
Rabet
may
lye
long
waies
in
it
,
and
let
your
broth
boile
or
euer
you
put
it
in
,
then
put
in
Gooceberies
or
els
Grapes
,
corance
and
swéet
Butter
,
Vergious
,
Salt
,
grated
bread
and
Sugar
a
little
,
and
when
it
is
boyled
,
lay
it
in
a
dish
with
Sops
.
And
so
serue
it
in
.
To
boile
Chickins
or
Capons
.
FIrst
boile
them
in
faire
water
til
they
be
tender
.
Then
take
Bread
and
steep
it
in
the
broth
of
them
,
and
with
the
yolks
of
foure
or
fiue
Egges
,
&
Vergious
or
white
Wine
straine
it
and
therewith
season
your
broth
and
your
Capon
in
it
.
Then
take
Butter
,
persly
and
other
smal
herbs
,
and
chop
them
into
it
.
And
so
serue
them
foorth
vpon
sops
of
Bread
.
To
seeth
chickins
in
Lettice
.
TAke
a
neck
of
Mutton
with
a
marow
bone
,
and
so
let
it
seethe
,
and
scum
it
clean
and
let
it
boyle
well
togither
,
and
when
it
is
enough
:
then
take
out
some
of
it
and
straine
it
,
and
put
in
your
Chickins
.
Then
take
a
good
many
Letuce
and
wash
them
clean
and
put
them
in
.
Then
take
a
little
white
Bread
and
straine
it
and
put
it
into
the
pot
to
thick
it
withal
.
Then
put
a
little
whole
mace
to
season
it
with
Pepper
and
Vergious
,
and
a
little
sugar
,
and
cut
sops
and
lay
them
on
,
and
put
on
the
marow
and
so
serue
them
.
To
boyle
chickins
with
hearbs
.
TAke
your
Chickins
and
scalde
them
and
trusse
the
wings
on
,
&
put
their
féete
vnder
the
wings
of
your
Chickins
,
and
set
them
on
in
a
little
pot
and
scum
them
faire
,
when
they
haue
boyled
:
put
in
Spinage
or
Letuice
a
good
deale
,
and
Rosemary
,
swéet
butter
,
vergious
,
salt
and
a
little
Sugar
and
strained
Bread
,
with
a
litle
wine
,
and
cut
sippets
,
and
serue
it
out
.
So
may
you
boyle
Mutton
,
or
Pigeons
,
or
Conny
.
To
seeth
Hennes
and
capons
in
Winter
,
in
whitebroth
.
TAke
a
neck
of
mutton
&
a
marow
bone
,
and
let
them
boile
with
the
Hennes
togither
,
then
take
Carret
roots
,
and
put
them
into
the
pot
,
and
then
straine
a
little
bread
to
thick
the
pot
withall
and
not
too
thicke
,
season
it
with
Pepper
&
vergious
,
and
then
couer
them
close
and
let
them
boyle
togither
,
then
cut
Sops
and
put
the
broth
and
the
marrow
aboue
,
and
so
serue
them
.
To
stue
capons
.
TAke
the
best
of
your
mutton
broth
and
put
therto
a
little
whole
pepper
,
and
a
little
whole
Mace
,
Parcely
,
and
time
,
and
boile
them
.
Then
put
in
halfe
a
dish
of
swéet
Butter
,
Vergious
,
and
a
péece
of
Sugar
.
Then
take
a
good
quantitie
of
Gooseberies
,
and
boyle
them
by
themselues
in
a
little
broth
,
and
poure
them
vpon
your
chickins
,
put
into
your
broth
a
spoonfull
of
yest
.
To
stue
Sparrowes
.
TAke
Ale
and
set
it
on
the
fire
,
and
when
it
seetheth
scum
it
,
and
then
put
in
your
Sparrowes
and
small
Raisins
,
Sugar
and
Sinamon
,
Ginger
,
and
Dates
,
and
let
them
boyle
togither
,
and
then
take
marrowe
or
Butter
,
and
a
little
vergious
,
and
keepe
it
close
.
And
when
it
is
enough
,
make
Sops
in
Platters
and
serue
them
forth
.
To
stue
Sparrowes
.
TAke
good
Ale
a
pottel
,
or
after
the
quantities
more
or
lesse
by
your
discretion
,
and
set
it
ouer
the
fier
to
boyle
,
and
put
in
your
Sparowes
and
scum
the
broth
,
then
put
therin
Onions
,
Percely
,
Time
,
Rosemary
chopped
small
,
pepper
and
Saffron
,
with
Cloues
and
Mace
,
a
fewe
.
And
make
sippets
as
you
doo
for
Fish
,
and
laye
the
Sparrowes
vpon
with
the
said
broth
,
and
in
the
séething
put
in
a
peece
of
sweet
Butter
,
and
vergious
if
néed
be
For
to
stue
Larkes
.
FIrst
take
them
and
drawe
them
cleane
,
and
cut
off
their
feete
,
and
then
take
a
good
deale
of
wine
in
a
platter
,
and
take
a
good
deale
of
marow
,
and
put
it
in
the
Wine
and
set
them
on
a
Chafing
dish
,
and
let
them
stew
there
a
good
while
,
then
take
a
quantitie
of
smal
Raisins
,
and
wash
them
clean
and
put
them
into
the
broth
,
and
take
a
little
sugar
,
and
Sinamon
,
and
a
few
crums
of
manchet
bread
,
and
put
them
into
the
Larkes
,
and
let
them
stue
altogither
,
then
take
and
cut
half
a
dosen
Tostes
,
and
lay
them
in
a
Platter
,
then
put
them
in
a
dish
with
broth
,
and
serue
them
out
.
To
stue
Sparrowes
or
Larkes
.
TAke
the
best
of
Mutton
broth
,
and
put
it
in
a
Pipkin
,
and
put
to
it
a
little
whole
Mace
,
whole
Pepper
,
Claret
wine
,
Marigolde
leaues
,
Barberies
,
Rosewater
Vergious
,
Sugar
,
and
Marrowe
:
or
els
sweet
Butter
.
Perboile
the
Larkes
before
and
then
boyle
them
in
the
same
broth
and
lay
them
vpon
Sops
.
To
boile
a
Duck.
SEeth
the
Duck
with
some
good
marow
bones
or
Mutton
,
and
take
the
best
of
the
broth
,
and
put
therin
a
few
Cloues
,
a
good
many
sliced
onions
,
and
let
them
boile
well
together
till
the
Onions
be
tender
,
and
then
season
your
broth
with
Vergious
,
and
a
little
sugar
&
salt
,
and
a
little
brused
pepper
,
take
vp
your
Duck
and
lay
it
vpon
sops
and
giue
it
two
slices
vpon
the
brest
,
and
stick
it
ful
of
cloues
&
pour
the
broth
vpon
it
.
To
stue
a
wilde
Mallard
.
TAKE
a
wilde
Mallard
,
with
a
péece
of
Mutton
,
and
set
him
on
the
fire
,
and
let
him
séeth
,
and
scum
him
cleane
,
then
straine
a
little
bread
and
put
it
in
,
stice
halfe
a
dosen
of
Onions
,
and
take
whole
pepper
and
put
it
in
,
and
season
it
well
with
Vergious
,
and
couer
it
close
and
let
it
boyle
till
it
be
enough
,
Then
put
it
in
a
platter
and
serue
it
without
Sops
.
To
boyle
Stockdoues
.
SEethe
them
with
Beefe
or
Mutton
,
take
the
best
of
the
broth
and
put
it
in
a
pipkin
,
and
put
thereunto
Onions
finelye
minced
,
and
a
few
Corance
,
and
so
boyle
them
till
they
be
very
tender
,
and
season
them
with
vergious
,
and
a
little
swéet
butter
,
and
pour
them
vpon
your
Stockdoues
when
they
be
laid
vpon
the
Sops
.
To
stue
a
hinflank
of
Beefe
without
fruit
.
BOyle
your
flank
of
Béef
very
tender
,
till
the
broth
be
almost
consumed
,
then
put
the
broth
into
a
pipkin
,
and
put
to
it
Onions
,
Caret
roots
shred
small
,
being
tender
sodden
before
,
and
pepper
groce
beaten
,
vergious
,
and
halfe
a
dish
of
sweet
butter
,
and
to
lay
it
vpon
.
To
stue
a
Neares
foot
.
FIrst
let
your
Neats
foot
be
scalded
and
made
cleane
.
Then
take
Onions
,
slice
them
and
boyle
them
well
in
faire
water
.
Then
take
halfe
water
and
halfe
Wine
,
so
much
as
need
to
serue
for
the
boiling
of
the
Neats
foot
(
which
will
be
soone
enough
)
and
put
it
in
a
pipkin
,
put
therin
some
Cloues
,
and
a
little
whole
pepper
,
and
take
the
onions
out
of
the
water
they
were
sodden
in
,
and
put
them
into
the
same
pipkin
,
and
the
Neats
foote
with
them
till
it
be
almost
inough
.
Then
take
a
little
vergious
,
half
a
dish
of
swéet
butter
and
a
little
sugar
,
and
let
them
boyle
a
little
togither
,
and
serue
them
in
vpon
Sops
.
An
other
to
stue
a
Neats
foot
.
BOyle
the
Onions
in
Muscadell
:
and
put
therinto
a
fewe
Corance
,
whole
pepper
and
cloues
:
then
put
in
your
Neats
foot
and
boyle
it
tender
and
season
it
with
a
good
peece
of
butter
,
and
when
they
be
well
boyled
,
lay
them
vpon
sops
and
cast
about
your
dish
sides
a
little
pouder
of
Ginger
.
To
boyle
a
Leg
of
Mutton
with
Lemmons
.
WHen
your
mutton
is
half
boyled
,
take
it
vp
,
cut
it
in
small
péeces
,
put
it
into
a
Pipkin
and
couer
it
close
,
and
put
therto
the
best
of
the
broth
,
as
much
as
shall
couer
your
Mutton
,
your
Lemmons
being
sliced
very
thin
and
quartered
and
corance
:
put
in
pepper
groce
beaten
,
and
so
let
them
boile
together
,
and
when
they
be
well
boiled
,
seson
it
with
a
little
vergious
,
Sugar
,
Pepper
groce
beaten
,
and
a
little
sanders
,
so
lay
it
in
fine
dishes
vpon
sops
,
it
wil
make
iij.
messe
for
the
table
.
To
boile
Mutton
with
Endiue
,
Borage
,
or
Lettice
,
or
any
kinde
of
hearbs
that
may
serue
therunto
.
WHen
your
Mutton
is
well
boyled
,
take
the
best
of
the
broth
,
and
put
it
in
a
Pipkin
,
and
put
therto
an
handfull
of
Endiue
,
borage
,
or
what
herbs
you
list
,
and
cast
therto
a
few
corance
,
and
let
them
boyle
well
,
and
put
therto
a
péece
of
vpper
crust
of
white
bread
,
season
it
with
pepper
groce
beaten
,
and
a
little
Vergious
,
and
a
little
sugar
,
&
so
poure
it
vpon
your
meat
.
To
boile
mutton
for
a
sick
body
.
PVt
your
mutton
into
a
Pipkin
,
séeth
it
and
scum
it
clean
,
and
put
therto
a
crust
of
Bread
.
Fennell
roots
,
Percely
roots
,
Corance
,
great
Raisins
,
the
stones
taken
out
,
and
hearbs
according
as
the
patient
is
.
If
they
be
colde
,
hot
hearbs
may
be
borne
:
If
they
be
hot
colde
herbs
be
best
,
as
Endiue
,
Sinamon
,
violet
leaues
,
and
some
Sorell
:
let
them
boyle
togither
.
Then
put
in
Prunes
,
and
a
very
little
salt
,
this
is
broth
for
a
sick
body
.
To
make
balles
of
Mutton
.
TAke
your
Mutton
and
mince
it
very
fine
with
Suet.
Then
season
it
with
Sugar
,
sinamon
,
Ginger
,
Cloues
&
Mace
,
Salt
,
and
raw
Egges
.
Make
it
in
round
balles
.
Let
your
broth
seeth
ere
you
put
them
in
.
Make
your
broth
with
Corance
,
dates
quartered
,
whole
Mace
and
salt
.
Thick
it
with
yolkes
of
Egges
,
and
Vergious
,
and
serue
it
vpon
Sops
.
How
to
boyle
Pigges
Petitoes
.
TAke
your
Pigs
féet
,
and
the
Liuer
and
Lightes
,
and
cut
them
in
small
péeces
,
then
take
a
litle
mutton
broth
and
apples
sliced
,
Corance
,
sweet
butter
,
vergious
and
grated
bread
,
put
them
altogither
in
a
little
pipkin
with
salt
and
Pepper
,
perboyle
your
petitoes
or
euer
you
put
them
in
your
Pipkin
,
then
when
they
be
ready
,
serue
them
vpon
sippets
.
To
still
a
cock
for
a
weake
body
that
is
consumed
.
TAke
a
red
Cock
that
is
not
too
olde
,
and
beate
him
to
death
,
and
when
he
is
dead
,
fley
him
and
quarter
him
in
small
péeces
,
and
bruse
the
bones
euerye
one
of
them
.
Then
take
roots
of
Fenell
,
persely
,
and
succory
,
Violet
leaues
,
and
a
good
quantitye
of
Borage
,
put
the
Cock
in
an
earthen
pipkin
and
betweene
euerye
quarter
some
rootes
,
hearbs
,
corance
,
whole
mace
,
Anis
seeds
,
being
fine
rubbed
,
and
Licorice
being
scraped
and
sliced
,
and
so
fill
your
pipkin
with
al
the
quarters
of
the
Cocke
,
put
in
a
quarter
of
a
pinte
of
Rosewater
,
a
pinte
of
white
wine
,
two
or
three
Dates
.
If
you
put
in
a
peece
of
golde
,
it
will
be
the
better
,
and
halfe
a
pound
of
prunes
,
and
lay
a
couer
vpon
it
,
and
stop
it
with
dough
,
and
set
the
pipkin
in
a
pot
of
seething
water
,
and
so
let
it
seethe
twelue
houres
with
a
fire
vnder
the
brasse
pot
that
it
standeth
in
,
and
the
pot
kept
with
licour
twelue
houres
.
When
it
hath
sodden
so
many
houres
,
then
take
out
the
pipkin
,
pul
it
open
,
and
put
the
broth
faire
into
a
pot
,
giue
it
vnto
the
weak
person
morning
and
euening
.
To
make
a
Hodgepodge
.
BOyle
a
neck
of
Mutton
or
a
fat
rump
of
Beef
,
and
when
it
is
well
boyled
,
take
the
best
of
the
broth
and
put
it
into
a
pipkin
and
put
a
good
many
onyons
to
it
,
two
handfull
of
marigold
flowers
,
and
a
handful
of
percely
fine
picked
and
groce
shredde
and
not
too
small
,
and
so
boyle
them
in
the
broth
and
thicke
it
with
strained
bread
,
putting
therin
groce
beaten
pepper
,
and
a
spoonfull
of
Vinagre
,
and
let
it
boyle
somwhat
thick
and
so
lay
it
vpon
your
meat
.
To
make
puddings
of
a
Swine
.
TAKE
the
blood
of
the
Swine
,
and
swing
it
,
then
put
therto
minced
onions
largely
with
Salt
,
and
the
Suet
of
the
Hog
minced
.
Then
take
the
guts
clean
washed
,
and
stuffe
them
with
the
aforesaid
stuffe
:
and
so
seeth
them
,
then
broile
them
vpon
the
coles
,
and
serue
them
foorth
.
To
make
white
Puddings
of
the
Hogges
Liuer
.
YOu
must
perboile
the
Liuer
,
and
beate
it
in
a
morter
,
and
then
straine
it
with
Creame
,
and
put
therto
six
yolks
of
Egges
and
the
white
of
two
Egs
,
and
grate
halfe
a
halfepeny
loafe
of
light
Bread
,
and
put
it
therto
with
small
Raisins
,
and
Dates
,
Cloues
,
Mace
,
Sugar
,
Saffron
,
and
the
suet
of
Beefe
.
Eisands
with
Otemeale
grotes
.
TAke
a
pinte
of
Creame
and
seethe
it
,
and
when
it
is
hot
,
put
therto
a
pinte
of
Otemeale
grotes
,
and
let
them
soke
in
it
all
night
,
and
put
therto
viij
.
yolks
of
egs
,
and
a
little
Pepper
,
Cloues
,
mace
,
and
saffron
,
and
a
good
deale
of
Suet
of
beefe
,
and
small
Raisins
and
Dates
,
and
a
little
Sugar
.
To
make
Liuerings
of
a
Swine
.
FIrst
perboile
the
Liuer
,
then
stamp
it
in
a
Morter
,
and
when
it
is
small
inough
,
put
it
in
a
vessell
,
and
put
to
it
suct
,
yolkes
of
Egges
,
pepper
,
cloues
,
Mace
,
and
Salt
.
Then
take
your
Guts
cleane
washed
,
and
stuffe
them
with
the
foresaide
stuffe
,
then
boyle
them
,
that
doon
serue
them
forth
.
How
to
make
a
Pudding
in
a
Turnep
root
.
TAke
your
Turnep
root
,
and
wash
it
fair
in
warm
water
,
and
scrape
it
faire
and
make
it
hollow
as
you
doo
a
Carret
roote
,
and
make
your
stuffe
of
grated
bread
,
and
Apples
chopt
fine
,
then
take
Corance
,
and
hard
Egs
,
and
season
it
with
Sugar
Sinamon
,
and
Ginger
,
and
yolks
of
hard
egs
and
so
temper
your
stuffe
,
and
put
it
into
the
Turnep
,
then
take
faire
water
,
and
set
it
on
the
fire
,
and
let
it
boyle
or
euer
you
put
in
your
Turneps
,
then
put
in
a
good
péece
of
swéet
Butter
,
and
Claret
Wine
,
and
a
little
Vinagre
,
and
Rosemarye
,
and
whole
Mace
,
Sugar
,
and
Corance
,
and
Dates
quartered
,
and
when
they
are
boyled
inough
,
then
will
they
be
tender
,
then
serue
it
in
.
A
Pudding
in
Egges
.
TAke
and
boyle
your
Egges
hard
,
and
blanch
them
,
and
cut
off
the
Crowne
of
them
,
and
take
then
of
the
yolks
and
chop
them
,
Beetes
boyled
,
and
yolkes
of
hard
egges
,
grated
Bread
,
and
Corance
,
Salte
Sugar
,
Sinamon
,
and
Ginger
,
and
then
put
the
yolkes
of
rawe
Egges
,
and
mingle
them
altogither
,
then
put
in
your
Egges
,
then
for
your
broth
take
a
little
Mutton
broth
,
Corance
,
Dates
,
Sugar
,
a
little
salt
and
butter
,
thicken
it
with
yolks
of
Egs
,
vergious
and
a
little
sugar
,
so
serue
it
in
.
A
Pudding
in
a
Tench
.
TAKE
your
Tenche
and
drawe
it
very
cleane
,
and
cut
it
not
ouer
lowe
.
Then
take
béets
boiled
,
or
Spinage
,
and
choppe
it
with
yolks
of
hard
Egges
,
Corance
,
grated
Bread
,
salt
,
Pepper
,
Sugar
and
Sinamon
,
and
yolks
of
raw
Egges
,
and
mingle
it
togither
,
and
put
it
in
the
Tenches
bellye
,
then
put
it
in
a
platter
with
faire
water
and
swéet
butter
,
and
turn
it
in
the
Platter
,
and
set
it
in
the
Ouen
,
and
when
it
is
inough
,
serue
it
in
with
sippits
and
poure
the
licour
that
it
was
boiled
in
vpon
it
.
To
make
a
pudding
in
a
Carret
root
.
TAke
your
Carret
root
and
scrape
it
fair
,
then
take
a
fine
knife
and
cut
out
all
the
meat
that
is
within
the
roote
,
and
make
it
hollow
,
then
make
your
pudding
stuffe
of
the
liuer
of
a
gooce
or
of
a
Pig
,
with
grated
bread
,
Corance
,
Cloues
and
mace
,
Dates
,
Pepper
,
Salt
and
Sugar
,
chop
your
Liuer
very
small
,
and
perboile
it
ere
you
chop
it
,
so
doon
,
put
it
in
your
hollow
root
.
As
for
the
broth
,
take
mutton
broth
with
corance
,
carets
sliste
,
salt
,
whole
Mace
,
swéet
Butter
,
Vergious
and
grated
bread
,
and
so
serue
it
forth
vpon
sippets
.
A
Pudding
in
a
Cowcumber
.
TAke
your
Cowcumber
and
cut
out
all
the
meat
that
is
within
it
,
then
take
a
Liuer
of
a
Lamb
or
Pigge
,
and
Grapes
or
Gooceberies
,
and
grated
bread
,
pepper
,
salt
,
Cloues
and
mace
,
and
a
little
suet
,
and
the
yolkes
of
thrée
Egs
,
and
mingle
altogither
and
put
in
the
Cowcumber
,
and
let
your
broth
boile
or
euer
you
put
it
in
:
the
broth
must
be
made
of
Mutton
broth
,
Vinagre
,
and
Butter
,
strained
bread
,
and
Salt
,
and
so
serue
it
out
.
How
to
dresse
Neatstungs
.
FIrst
boile
them
till
they
be
very
tender
,
then
make
tostes
of
bread
,
and
toste
them
till
they
be
very
black
,
then
wash
the
same
tostes
in
faire
water
,
and
put
them
in
a
faire
earthen
Vessell
,
and
then
put
to
them
flesh
broth
,
Vinagre
,
red
Wine
,
Sinamon
and
Ginger
,
and
straine
these
altogither
,
so
that
it
be
not
too
thick
,
and
put
therto
Sugar
and
salt
,
and
boyle
all
these
togither
,
then
cut
your
tungs
in
faire
leshes
,
and
so
frye
them
in
swéet
Butter
,
and
that
doone
,
put
the
Leshes
into
your
sauce
,
and
then
let
them
boile
well
togither
,
and
so
serue
them
with
the
same
sauce
.
A
broth
for
a
Neatstung
.
TAke
Claret
wine
,
grated
Bread
,
Corance
,
swéete
Butter
,
Sugar
,
and
Sinamon
,
boyle
them
altogither
.
Then
take
the
Neats
tung
and
slice
it
and
so
lay
it
in
your
dish
with
sippets
and
serue
it
in
.
A
boyled
Sallet
.
TAke
Spinage
and
boyle
it
and
chop
it
,
and
when
it
is
chopt
,
poure
it
in
a
little
Pipkin
,
with
Corance
,
sweete
Butter
,
Vinagre
,
and
Sugar
,
boyle
them
altogither
,
and
when
they
are
boyled
put
it
in
a
dishe
,
and
lay
sippets
round
about
,
and
strew
suger
vpon
them
and
serue
them
out
.
¶
For
Fish
.
To
seethe
a
Pike
.
SCoure
your
Pike
with
bay
Salte
,
and
then
open
him
on
the
back
,
faire
washe
him
,
and
then
cast
a
little
white
Salte
vpon
him
.
Set
on
faire
water
wel
seasoned
with
Salte
.
When
this
licour
séetheth
,
them
put
in
your
Pike
and
fair
scum
it
,
them
take
the
best
of
the
broth
when
it
is
sodden
,
and
put
it
in
a
little
Chafer
or
Pipkin
,
and
put
therto
parcely
and
a
little
Time
,
Rosemary
,
whole
Mace
,
good
Yest
,
and
half
asmuch
Vergious
as
you
haue
licour
,
and
boile
them
togither
,
and
put
in
the
Liuer
of
the
Pike
,
and
the
kell
,
being
clean
scaled
and
washed
,
and
let
them
boyle
well
,
then
season
your
broth
with
pepper
groce
beaten
,
with
salt
not
too
much
,
because
your
licour
is
Salte
that
your
Pike
is
boyled
in
,
put
therein
a
good
péece
of
sweete
Butter
,
and
season
it
with
a
little
Sugar
that
it
be
neither
too
sharpe
nor
too
swéet
.
So
take
vp
your
pike
and
laye
it
vpon
Sops
the
skinny
side
vpward
,
and
so
lay
your
broth
vpon
it
.
A
Pike
sauce
for
a
Pike
,
Bream
,
Perch
,
roch
,
Carp
,
Flounders
,
and
all
manner
of
Brooke
fish
.
TAke
a
posie
of
Rosemary
and
Time
,
and
binde
them
together
,
and
put
in
also
a
quantity
of
Parcelye
not
bound
,
and
put
it
into
a
Cauldron
of
water
,
salte
,
and
Yest
,
and
the
hearbs
,
and
let
them
boyle
a
prittie
while
,
then
put
in
the
Fishe
,
and
a
good
quantitie
of
Butter
,
and
let
them
boyle
a
good
while
,
and
you
shall
haue
your
Pyke
Sauce
.
For
all
these
Fishes
aboue
written
if
they
must
be
broyled
:
take
sauce
for
them
,
Butter
,
Pepper
and
Vinagre
,
and
boyle
it
vpon
a
chafingdish
,
and
then
lay
the
broyled
fish
vpon
the
dish
,
but
for
Eeles
and
fresh
Salmon
nothing
but
pepper
and
Vinagre
ouer-boyled
,
and
also
if
you
will
frye
them
,
you
must
take
a
good
quantity
of
Percely
,
after
the
Fish
is
fryed
,
put
in
the
percelye
into
the
Frying
pan
,
and
let
it
frye
in
the
butter
,
then
take
it
vp
and
put
it
on
the
fryed
Fish
,
as
fryed
Plaice
,
Whiting
,
and
such
other
fish
,
except
Eeles
,
fresh
Salmon
and
Cunger
,
which
be
neuer
fried
,
but
baked
,
broiled
,
roasted
and
sodden
.
How
to
seeth
a
Carpe
.
CVt
the
throat
of
your
Carp
,
&
saue
the
blood
in
a
saucer
,
and
take
your
Carpe
and
scoure
him
with
Salt
,
take
out
the
gal
and
the
Guts
,
and
leaue
the
Liuer
and
the
fat
in
the
belly
of
the
Carp
,
set
on
your
licour
,
water
and
Salt
to
seeth
him
,
and
when
your
licour
seethes
,
put
in
your
carp
or
euer
he
be
dead
,
and
take
good
heede
for
springing
out
of
the
Pan
,
for
it
is
euer
good
to
seethe
fish
quick
,
for
it
maketh
the
fish
to
eat
hard
.
Take
the
best
of
the
broth
and
a
little
red
Wine
,
good
store
of
Vergious
,
new
yest
,
with
the
blood
of
the
Carp
strained
,
and
so
put
it
in
a
Pipkin
with
Corance
,
whole
Pepper
,
and
boyle
them
altogither
,
put
therto
half
a
dish
of
sweet
butter
,
and
a
little
time
,
and
Barberies
if
you
haue
them
,
and
when
they
be
well
boyled
,
season
it
not
too
swéet
nor
too
sharpe
,
and
then
poure
it
vpon
your
Carpe
.
To
seeth
Roches
,
Flounders
,
or
Eeles
.
MAke
ye
good
broth
with
new
yest
,
put
therin
vergious
,
salt
,
percely
,
a
little
Time
,
and
not
much
rosemary
and
pepper
,
so
set
it
vpon
the
fire
and
boile
it
,
and
when
it
is
well
boyled
put
in
the
Roches
,
Flounders
,
Eeles
and
a
little
swéet
butter
.
To
seeth
a
Gurnard
.
OPen
your
Gurnard
in
the
back
,
and
faire
wash
and
séeth
it
in
water
&
Salt
,
with
the
fishy
side
vpward
,
and
when
it
is
well
sod
,
take
some
of
the
best
of
the
broth
if
you
will
,
or
els
a
little
fair
water
,
and
put
to
it
new
yest
,
a
little
vergious
,
percely
,
rosemary
,
a
little
time
,
a
péece
of
sweet
butter
,
and
whole
Mace
,
and
let
it
boyle
in
a
pipkin
by
it self
till
it
be
well
boyled
,
and
then
when
you
serue
in
your
Gurnard
,
poure
the
same
broth
vpon
it
.
To
seeth
a
Dory
or
a
Mullet
.
Make
your
broth
light
with
yest
,
somewhat
sauery
with
salt
,
and
put
therin
a
little
Rosemary
,
and
when
it
seethes
put
in
your
fish
,
and
let
it
seeth
very
softly
,
take
faire
water
and
vergious
a
like
much
,
and
put
therto
a
little
new
Yest
,
corance
,
whole
pepper
and
a
little
Mace
,
and
Dates
shred
very
fine
,
and
boyle
them
wel
togither
,
and
when
they
be
well
boyled
,
take
the
best
of
your
broth
that
your
fish
is
sodden
in
,
and
put
to
it
sttrawberyes
,
gooseberyes
,
or
barberyes
,
sweet
Butter
,
some
Sugar
,
and
so
season
vp
your
broth
,
and
poure
vpon
your
Dorry
or
Mullet
.
To
seeth
Turbut
or
Cunger
.
SEt
on
water
and
salt
,
and
season
it
wel
,
if
the
Turbut
be
great
quarter
him
into
foure
quarters
,
if
he
be
small
,
cut
him
but
in
halfe
,
if
it
be
a
Burt
,
seethe
it
whole
after
this
sort
.
When
your
licour
doth
séeth
,
put
in
your
sish
and
let
it
seeth
very
softly
till
it
be
sodden
enough
,
and
when
it
is
sodden
,
take
it
not
vp
till
the
licour
be
colde
.
Then
take
halfe
white
Wine
,
with
Vinagre
and
the
broth
that
it
was
sodden
in
,
and
lay
the
fish
in
it
to
souce
,
Cungar
,
Sturgion
,
and
all
Fish
that
is
to
be
souced
,
in
like
manner
sauing
you
must
séethe
your
Sturgion
in
water
and
Salte
,
and
souce
it
with
white
Wine
.
How
to
seeth
Shrimps
.
TAke
halfe
water
and
halfe
béere
or
Ale
,
and
some
salt
good
and
sauery
,
and
set
it
on
the
fire
and
faire
scum
it
,
and
when
it
séetheth
a
full
wallop
,
put
in
your
Shrimpes
faire
washed
,
and
seethe
them
with
a
quick
fire
,
scum
them
very
clean
,
and
let
them
haue
but
two
walmes
,
then
take
them
vp
with
a
scummer
,
and
lay
them
vpon
a
fair
white
cloth
,
and
sprinckle
a
little
white
salt
vpon
them
.
Bake
Meates
.
For
fine
Pyes
of
Veale
or
Mutton
.
PErboyle
your
meat
and
shredde
it
fine
,
and
shred
your
Suet
by
it selfe
.
When
your
Suet
is
fine
shred
put
it
to
your
Mutton
or
Veale
and
mince
them
togither
,
put
therto
halfe
a
dosen
yolkes
of
Egges
being
hard
sodden
and
fine
minced
,
small
Corance
,
dates
fine
minced
,
season
it
with
cloues
and
mace
,
Sinamon
and
Ginger
,
a
very
little
Pepper
,
a
handfull
of
Carowaies
,
Sugar
and
Vergious
,
and
some
Salt
,
and
so
put
it
into
your
paste
being
Chewets
or
Trunk
pyes
.
For
Pyes
of
Mutton
or
Beefe
.
SHred
your
meat
and
Suet
togither
fine
,
season
it
with
cloues
,
mace
,
Pepper
,
and
some
Saffron
,
great
Raisins
,
Corance
and
prunes
,
and
so
put
it
into
your
Pyes
.
To
bake
a
Neats
tung
.
SEeth
your
Neats
tung
very
tender
and
slice
it
diamond
slices
,
wash
it
with
vergious
,
season
it
with
Pepper
and
salt
,
sinamon
and
ginger
,
then
lay
it
into
your
coffin
with
Corance
,
whole
Mace
,
Onions
being
very
small
minced
,
with
Marow
or
else
very
sweet
butter
,
some
Sugar
&
some
dates
being
very
small
minced
,
and
put
therein
some
vergious
.
To
bake
a
Pigge
.
TAke
your
Pig
and
flea
it
,
and
draw
out
all
that
clean
which
is
in
his
bellye
,
and
wash
him
clean
,
and
perboyle
him
,
season
it
with
Cloues
,
mace
,
nutmegs
,
pepper
&
salt
,
and
so
lay
him
in
the
paste
with
good
store
of
Butter
,
then
set
it
in
the
Ouen
till
it
be
baked
inough
.
To
bake
a
gammon
of
Bacon
.
TAke
your
Bacon
and
boyle
it
,
and
stuffe
it
with
Parcely
and
Sage
,
and
yolks
of
hard
Egges
,
and
when
it
is
boyled
,
stuffe
it
and
let
it
boyle
againe
,
season
it
with
Pepper
,
cloues
and
mace
,
whole
cloues
stick
fast
in
,
so
then
lay
it
in
your
paste
with
salt
butter
.
To
bake
Chickins
.
SEason
them
with
cloues
,
mace
,
sinamon
ginger
,
and
some
pepper
,
so
put
them
into
your
coffin
,
and
put
therto
corance
dates
Prunes
,
and
swéet
Butter
,
or
els
Marow
,
and
when
they
be
halfe
baked
,
put
in
some
sirup
of
vergious
,
and
some
sugar
,
shake
them
togither
and
set
them
into
the
ouen
again
.
Bake
Sparowes
,
Larkes
,
or
any
kinde
of
small
birds
,
claues
féet
or
shéepes
tunges
after
the
same
manner
.
To
make
a
Chicken
Pye
.
SCalde
the
Chickins
,
draw
them
,
and
pull
out
the
brest
bones
,
then
season
them
with
cloues
and
mace
,
Pepper
and
Salte
,
and
if
you
haue
them
grapes
,
or
gooseberies
:
when
you
haue
so
deon
,
make
paste
of
fine
flower
,
and
put
in
your
Chickins
,
and
set
them
in
the
Ouen
,
then
boyle
foure
Egs
hard
,
then
take
the
yolks
and
strain
them
with
vergious
,
and
put
Sugar
thereto
and
put
it
into
your
chicken
pye
when
it
is
half
baked
,
and
when
it
is
ready
to
be
serued
in
,
annoint
it
ouer
with
butter
,
Sugar
&
rosewater
,
then
put
it
into
the
ouen
til
you
serue
them
in
.
To
bake
Chickins
without
fruit
.
SEason
your
Chickins
with
cloues
,
mace
and
pepper
,
lay
them
into
your
paste
with
swéet
butter
,
gooseberies
,
sugar
and
whole
mace
.
And
when
they
be
well
baked
,
put
therto
vergious
,
yolkes
of
egges
strained
,
shake
them
togither
and
set
them
into
the
Ouen
againe
.
To
bake
Pigeons
.
SEason
them
with
Pepper
,
salte
,
and
vergious
,
and
lay
them
in
your
paste
,
and
put
to
them
sweet
Butter
,
gooseberies
,
and
two
or
three
spoonfull
of
vergious
.
To
bake
Crane
or
Bustard
.
FIrst
take
him
and
perboyle
him
a
little
,
and
then
take
sweet
Lard
and
Lard
him
withall
,
them
put
it
into
the
Coffin
,
and
take
Pepper
and
salt
,
and
season
them
togither
and
cast
it
vpon
it
,
and
take
butter
,
and
put
it
into
the
Coffin
,
and
so
let
it
bake
the
space
of
foure
houres
,
and
serue
them
forth
.
To
bake
Geece
or
Capons
.
SEason
them
with
pepper
and
Salte
,
put
Butter
therto
,
and
prick
your
goose
with
some
Cloues
,
To
bake
Turky
Fowles
.
CLeue
your
Turkye
foule
on
the
back
,
and
bruse
al
the
bones
.
Season
it
with
Pepper
groce
beaten
and
salt
,
and
put
into
it
good
store
of
Butter
,
he
must
haue
fiue
houres
baking
.
To
bake
Fesant
or
Partriges
.
BAke
your
Fesant
or
Partridge
as
you
doo
your
capon
with
Pepper
and
Salt
,
and
draw
them
with
Lard
if
you
wil
,
and
put
to
them
sweet
Butter
.
How
to
bake
Sparrowes
or
other
small
birds
.
MAke
paste
of
fine
floure
,
egges
,
butter
and
faire
water
,
therof
make
Coffins
then
season
your
birds
with
sugar
and
ginger
,
then
take
good
chéese
clene
scraped
and
small
minced
with
a
little
Butter
,
and
put
them
into
your
coffins
,
and
put
therto
your
birds
,
and
close
it
till
it
be
enough
.
To
bake
Capons
or
Chickins
.
TAke
paste
as
is
aforesaid
,
and
season
the
Capon
with
ginger
,
salt
and
Vergious
.
then
take
Lard
and
mince
it
meetlye
small
,
and
put
that
first
into
the
Coffin
,
then
put
your
Capon
vnto
it
with
the
brest
downward
,
so
couer
it
and
bake
it
,
when
it
is
almost
enough
,
put
into
it
the
yolkes
of
three
or
foure
Egges
strained
through
a
strainer
with
a
little
vergious
,
and
so
let
it
stand
til
it
be
inough
.
To
bake
wilde
Ducks
.
WHen
they
be
fair
dressed
and
perboiled
,
season
them
with
Pepper
and
Salt
,
a
few
whole
cloues
amongst
the
,
and
Onions
small
minced
,
and
swéet
butter
,
vergious
and
a
little
sugar
.
For
to
bake
Mallards
.
FIrst
trusse
them
and
perboyle
them
,
and
put
them
into
the
coffin
,
then
take
pepper
and
Salt
,
and
season
them
and
foure
or
fiue
onions
péeled
and
sliced
,
and
put
them
altogither
with
a
good
peece
of
swéet
butter
vnto
the
Mallards
,
and
so
let
them
bake
two
houres
,
and
when
they
be
baked
,
put
in
half
a
goblet
of
Vergious
for
euery
Mallard
,
and
so
serue
them
.
How
to
bake
pyes
of
Calues
feet
.
TAke
Calues
feet
and
wash
them
,
boyle
and
blanch
the
haire
of
them
,
season
them
with
cloues
and
mace
,
and
a
little
pepper
,
vergious
and
sugar
,
dates
,
prunes
,
corance
,
and
sweet
butter
,
then
make
your
paste
of
fine
flower
with
yolkes
of
Egges
,
and
raise
the
Coffin
square
,
when
it
is
halfe
baked
,
then
take
it
out
and
put
in
Vergious
and
sugar
with
the
yolks
of
hard
Egs
strained
.
How
to
bake
Conies
,
Rabets
,
or
Hares
,
with
fruit
or
without
fruit
.
SEason
them
with
Pepper
and
Salte
,
Cloues
and
mace
,
and
so
laye
them
into
your
paste
with
Corance
or
Prunes
,
great
Raisins
and
if
you
will
:
butter
and
a
little
vergious
.
To
bake
small
meats
.
TAke
Egges
and
séethe
them
hard
,
then
take
the
yolkes
out
of
them
and
braye
them
in
a
morter
,
and
temper
them
with
Creme
,
and
then
straine
them
,
and
put
to
them
Pepper
,
Saffron
,
Cloues
,
Mace
,
small
raisins
,
Almonds
blanched
and
small
shred
,
and
grated
bread
.
Take
Peares
also
sodden
in
Ale
,
and
bray
and
straine
them
with
the
same
Licour
,
and
put
therto
Bastard
and
Honny
,
and
put
it
into
a
pan
and
stir
it
on
the
fire
til
it
be
wel
sodden
,
then
make
little
coffins
and
set
them
in
the
Ouen
til
they
be
hard
,
and
then
take
them
out
againe
,
and
put
the
foresaid
licour
into
them
and
so
serue
them
forth
.
To
make
small
bake
meats
of
Sirup
and
Peares
.
TAke
Peares
and
séethe
them
in
Ale
,
then
bray
them
and
straine
them
and
put
Sanders
to
them
and
Ale
,
with
the
spices
aforesaide
,
and
the
Coffins
in
likewise
ordered
,
and
so
put
in
the
sirup
.
How
to
bake
Venison
.
WHen
it
is
perboiled
,
season
it
with
Salt
and
Pepper
somewhat
groce
beaten
,
and
a
little
Ginger
,
and
good
store
of
swéet
Butter
,
and
when
the
Venison
is
tender
baked
,
put
to
it
half
a
dosen
spoonfull
of
Claret
wine
,
and
shake
it
well
togither
.
To
bake
Venison
to
eat
hot
.
CVt
the
Venison
in
faire
péeces
,
in
quantitie
as
you
will
haue
your
pasties
,
and
perboyle
it
,
that
doon
,
stick
the
grain
side
ful
of
Cloues
,
and
Lard
the
lean
side
with
good
lard
,
and
season
it
with
pepper
,
salt
,
and
all
manner
of
spices
,
then
put
the
grained
side
of
the
venison
downwards
into
the
coffin
of
brown
paste
,
and
so
close
it
and
bake
it
,
and
when
it
is
open
turn
the
grain
side
vpward
.
To
bake
Venison
to
eat
colde
.
TAke
Venison
and
cut
it
as
the
graine
goeth
,
and
cut
it
in
quantity
as
ye
wil
haue
your
Pasties
,
and
perboile
it
in
faire
water
,
then
take
Lard
and
cut
it
in
length
of
your
flesh
,
and
therwith
lard
it
as
thicke
as
you
can
,
so
that
one
péece
of
the
Larde
touch
not
an
other
.
Then
take
all
manner
of
spices
,
salt
,
and
Vinagre
,
that
doon
,
put
it
into
brown
paste
and
bake
it
.
To
bake
Venison
of
red
Deere
.
LAye
it
in
water
,
and
then
wash
it
very
clean
out
of
the
water
,
if
it
be
clean
draw
it
with
Larde
,
then
take
meale
and
sift
it
,
and
take
faire
licour
and
let
it
boile
,
&
make
your
paste
with
that
,
then
take
Béefe
suet
,
mince
it
and
beate
it
,
driue
out
your
paste
very
thick
,
close
it
and
let
it
bake
six
houres
when
it
is
half
baked
,
take
Cloues
&
mace
and
Vinagre
,
and
so
boile
them
togither
,
put
them
into
your
redde
Déere
,
at
a
little
hole
made
for
that
purpose
.
And
when
you
haue
so
doon
,
stop
the
hole
with
some
of
the
same
dough
,
and
then
set
it
in
againe
vntill
it
be
inough
.
To
bake
Venison
of
Fallow
Deere
.
LAy
it
in
water
and
wash
it
very
clean
,
then
perboile
it
,
if
it
be
of
the
side
,
raise
the
skin
of
it
:
if
it
be
of
the
haunch
,
presse
it
:
season
it
with
pepper
and
salt
,
take
good
store
of
Oxe
Suet
,
and
mince
it
very
fine
,
when
von
haue
minced
it
,
beat
it
,
them
take
Flower
,
butter
and
Egges
and
make
your
paste
stiffe
,
then
driue
it
out
,
and
then
put
in
your
suet
and
Venison
and
close
it
,
then
take
the
yolk
of
an
egge
and
a
little
beere
,
and
wet
it
ouer
,
and
let
it
bake
foure
houres
,
and
then
serue
it
in
.
To
bake
the
Vmbles
of
a
Deere
.
MInce
them
very
small
with
Suet
,
and
season
them
with
Pepper
,
a
little
Ginger
,
a
little
Sinamon
and
Corance
,
and
put
into
your
paste
,
and
when
your
pye
is
baked
,
put
to
it
two
spoonfuls
of
Claret
wine
,
and
shake
it
well
togither
.
To
bake
a
Pig
like
a
Fawne
.
FLey
him
when
he
is
in
the
haire
,
season
it
with
pepper
and
salt
,
Cloues
and
mace
,
take
Claret
wine
,
Vergious
,
Rosewater
,
Sinamon
,
Ginger
and
Sugar
,
boyle
them
togither
,
laye
your
Pig
flat
like
a
Fawne
or
a
Kidde
,
and
put
your
sirup
vnto
it
and
swéet
butter
,
and
so
bake
it
leisurely
.
To
make
Florentines
.
TAke
Vele
and
some
of
the
Kidney
of
the
Loyne
,
or
colde
Veale
roasted
,
colde
capon
or
Phesant
,
which
of
them
you
wil
,
and
mince
it
very
small
with
swéet
suet
,
put
vnto
it
two
or
three
yolks
of
Egs
,
being
hard
sod
,
Corance
and
dates
small
shred
,
season
it
with
a
little
sinamon
and
ginger
,
a
very
little
cloues
and
mace
,
with
a
little
Salte
and
sugar
,
a
little
Time
being
finely
shred
.
Make
your
paste
fine
with
butter
&
yolkes
of
Egs
and
Sugar
,
role
it
very
thin
and
so
lay
it
in
a
platter
with
butter
vnderneath
:
and
so
cut
your
couer
and
lay
it
vpon
it
.
A
Florentine
of
Flesh
.
TAKE
the
Kidneies
of
Veale
and
chop
them
very
small
with
Corance
,
dates
,
sinamon
and
Ginger
,
Sugar
,
salt
,
and
the
yolks
of
thrée
Egs
,
and
mingle
altogither
,
and
make
a
fine
paste
with
yolks
of
egges
,
and
butter
,
and
let
there
be
Butter
in
your
dishe
bottome
,
then
driue
them
to
small
Cakes
,
and
put
one
in
the
dish
bottom
,
and
lay
your
meat
in
,
then
lay
your
other
vpon
your
meat
,
and
close
them
togither
,
and
cut
the
couer
and
it
,
when
it
is
baked
them
strew
Sugar
and
serue
it
out
.
A
Florentine
of
Fish
.
TAke
apples
,
grated
bread
,
Corance
,
and
chop
your
apples
verye
fine
,
and
mingle
your
stuffe
with
yolkes
of
Egs
,
and
driue
out
your
paste
as
you
do
the
other
,
put
butter
in
your
dish
bottom
and
so
serue
it
out
.
To
make
Florentines
with
Eeles
for
Fish
dayes
.
TAKE
great
Eeles
,
fleye
them
and
perboyle
them
a
little
,
then
take
the
fishe
from
the
bones
,
and
mince
it
small
with
some
Wardens
amongst
it
,
to
make
it
to
mince
small
,
and
season
it
with
cloues
and
mace
,
pepper
,
Corance
and
Dates
,
and
when
you
lay
it
into
your
paste
,
take
a
little
fine
Sugar
and
lay
it
vpon
before
you
couer
it
,
and
when
it
is
halfe
baked
or
altogither
,
laye
a
péece
of
swéet
Butter
vpon
the
couer
,
and
a
little
rosewater
and
sugar
.
After
the
same
manner
,
minced
pyes
of
Eeles
.
To
make
a
Florentine
.
TAke
the
Kidney
of
Veale
and
boyle
it
a
little
,
choppe
it
very
fine
.
Then
take
Cloues
,
Mace
and
Pepper
,
and
season
it
withall
,
then
take
an
ounce
of
Biskets
,
and
asmuch
of
Carowayes
,
and
put
into
your
stuffe
,
make
your
paste
of
fine
floure
,
butter
Egges
and
Sugar
,
and
driue
your
paste
very
thin
,
and
lay
a
shéet
of
paste
in
a
dish
and
vnder
it
lay
a
little
butter
,
and
spread
it
abroad
with
your
thumb
,
them
lay
your
meat
aloft
on
it
in
the
dishe
,
then
make
the
other
shéet
and
cut
it
and
lay
it
vpon
your
meat
.
Then
close
it
and
cut
it
round
about
like
a
Starre
,
and
set
it
in
the
Ouen
and
let
it
abide
a
quarter
of
an
houre
,
then
take
it
out
and
wet
it
ouer
with
Butter
,
then
cast
sugar
wet
with
rosewater
vpon
it
,
then
set
it
into
the
Ouen
again
a
little
while
,
them
take
it
out
and
serue
it
in
.
How
to
make
Chuets
.
TAKE
Veale
and
perboyle
it
and
chop
it
very
fine
,
take
beefe
Suet
and
mince
it
fine
,
then
take
Prunes
,
Dates
and
Corance
,
wash
them
very
clean
and
put
them
into
your
meat
,
then
take
Cloues
,
Mace
,
and
pepper
to
season
your
meat
withal
and
a
little
quantity
of
salt
,
vergious
and
Sugar
,
two
ounces
of
biskets
,
and
as
many
of
Carowaies
,
this
is
the
seasoning
of
your
meat
,
then
take
fine
flowre
,
yolkes
of
Egs
,
and
butter
,
a
little
quantitye
of
rosewater
and
sugar
,
then
make
little
coffins
for
your
Chewets
and
let
them
bake
a
quarter
of
an
houre
,
then
wet
them
ouer
with
butter
,
then
strewe
on
Sugar
and
wet
the
Sugar
with
a
little
Rosewater
,
and
set
them
into
the
Ouen
again
,
then
take
and
serue
fiue
in
a
dish
.
How
to
bake
Vaunts
.
TAke
the
kidney
of
Veale
and
perboile
it
till
it
be
tender
,
then
take
&
chop
it
small
with
the
yolkes
of
thrée
or
foure
Egs
,
then
season
it
with
Dates
small
cut
,
small
raisins
,
Ginger
,
Sugar
,
Sinamon
,
Saffron
and
a
little
Salte
,
and
for
the
paste
to
laye
it
in
.
Take
a
dosen
of
Egs
both
the
white
and
the
yolkes
,
and
beate
them
well
togither
,
then
take
Butter
and
put
it
into
a
frying
pan
,
and
fry
them
as
thin
as
a
pancake
,
then
lay
your
stuffe
therin
,
and
so
frye
them
togither
in
a
pan
,
then
cast
sugar
and
Ginger
vpon
it
,
and
so
serue
it
forth
.
How
to
make
Pescods
.
FIrst
make
short
paste
with
yolks
of
egs
,
butter
and
a
little
sugar
.
Then
take
for
the
stuffe
,
Marow
,
small
raisins
,
dates
,
Sinamon
,
Sugar
and
Ginger
,
and
then
frye
them
with
swéet
butter
,
and
when
you
serue
them
,
cast
on
Sugar
and
Sinamon
.
How
to
bake
Eeles
whole
.
WHen
they
be
fleyed
&
clean
washed
,
season
them
with
vergious
,
pepper
,
and
salt
,
Cloues
and
mace
,
and
put
to
them
corance
,
great
Raisins
and
Prunes
,
sweete
butter
and
Vergious
.
To
bake
Lamprons
.
FAire
scoure
them
or
fleye
them
,
and
season
them
with
pepper
and
Salt
,
and
put
to
them
some
onions
,
vergious
,
butter
and
Oisters
.
How
to
bake
Lamprons
fine
.
PVt
to
them
small
Raisins
and
Onyons
minced
very
fine
,
and
dates
minced
fine
,
a
little
whole
Mace
,
some
Prunes
,
if
you
will
butter
and
vergious
.
How
to
bake
a
Lamprey
.
WHen
you
haue
fleied
and
washed
it
clean
,
season
it
with
Pepper
,
and
salt
,
and
make
a
light
Gallandine
and
put
to
it
good
store
of
butter
,
and
after
this
sort
you
must
make
your
gallandine
.
Take
white
bread
tostes
and
lay
them
in
steep
in
Claret
wine
,
or
els
in
vergious
,
&
so
strain
them
with
vinagre
,
and
make
it
somewhat
thin
,
and
put
sugar
,
Sinamon
and
ginger
,
and
boyle
it
on
a
Chafing
dish
of
coles
,
this
Galandine
being
not
too
thicke
,
put
it
into
your
pye
of
Lampreye
,
and
after
this
sort
shall
you
bake
Porpos
or
Puffins
.
To
bake
Carp
,
Bream
,
Mullet
,
Pike
,
Trout
,
Roche
or
any
other
kinde
of
Fish
.
SEason
them
with
Cloues
and
Mace
,
and
pepper
,
and
bake
them
with
smal
raisins
,
sweete
butter
and
Vergious
,
great
raisins
,
and
some
prunes
.
How
to
bake
a
Holybut
head
.
FIrst
water
it
till
it
be
fresh
then
cut
it
in
small
peeces
like
Culpines
of
an
Erle
,
and
season
it
with
pepper
&
Saffron
,
cloues
and
mace
,
small
raisins
&
great
,
and
meddle
al
these
wel
togither
,
and
also
put
therto
a
good
messe
of
vergious
,
and
so
bake
the
same
Fish
.
How
to
bake
Cunger
.
SEason
it
with
pepper
and
salt
and
make
your
pies
but
euen
meet
for
one
gubbin
,
and
put
to
it
sweet
butter
,
&
let
it
not
drye
.
To
bake
a
Stockfish
.
SEason
your
Stockfish
with
pepper
&
salt
and
lay
it
into
the
paste
,
and
put
good
store
of
butter
to
it
,
and
shred
onions
small
,
and
percely
,
and
cast
it
vpon
the
stockfish
,
&
put
a
little
vergious
vnto
it
,
and
bake
it
.
How
to
bake
watered
Herrings
.
LEt
your
Herrings
be
wel
watered
,
and
season
them
with
Pepper
and
a
little
Cloues
and
mace
,
and
put
vnto
them
minced
Onions
,
great
raisins
and
small
,
a
little
swéet
butter
,
and
a
little
sugar
,
and
so
bake
them
.
How
to
bake
Custards
.
TAke
to
euery
pinte
of
Cream
fiue
Egs
,
and
put
in
no
whites
,
and
straine
your
Cream
and
Egges
together
,
season
it
with
Cloues
&
mace
,
and
sugar
,
and
when
your
paste
is
well
hardened
in
the
Ouen
,
hauing
small
raisins
&
dates
,
put
in
your
stuffe
,
and
let
it
not
bake
too
much
,
for
much
baking
will
make
your
Custard
to
quaile
,
or
els
to
fall
.
Doucets
after
the
same
sort
.
How
to
bake
Wardens
.
COre
your
wardens
and
pare
them
,
and
perboyle
them
and
laye
them
in
your
paste
,
and
put
in
euery
warden
where
you
take
out
the
Core
a
Cloue
or
twain
,
put
to
them
Sugar
,
Ginger
,
and
Sinamon
,
more
sinamon
then
ginger
,
make
your
crust
very
fine
and
somewhat
thick
,
and
bake
them
leisurely
.
How
to
bake
Quinces
.
TAke
half
a
pound
of
Sugar
,
and
a
dosen
of
Quinces
and
pare
them
,
take
half
an
ounce
of
Sinamon
and
Ginger
,
take
fine
flower
,
sweet
butter
,
and
Egges
,
and
make
your
paste
,
then
put
in
all
your
stuffe
and
close
it
vp
.
Another
to
bake
Quinces
.
COre
your
Quinces
and
fair
pare
them
,
perboyle
them
in
seething
licour
,
Wine
or
water
,
or
halfe
wine
and
half
water
,
and
season
them
with
Sinamon
and
sugar
,
and
put
halfe
a
dosen
Cloues
into
your
Pyes
amongst
them
,
and
halfe
a
dosen
spoonful
of
rosewater
,
put
in
good
store
of
sugar
.
If
you
will
bake
them
a
slighter
waye
,
you
maye
put
in
Muscadell
to
spare
Sugar
.
How
to
bake
Orenges
.
FAire
péele
your
Orenges
,
and
pick
away
all
the
white
that
is
vnder
the
peele
,
and
so
lay
them
in
fine
paste
,
and
put
into
them
Sugar
,
very
little
Sinamon
or
none
at
all
,
but
a
little
Ginger
and
bake
them
very
leisurely
.
Roast
Meates
.
To
roast
Venison
.
FIrst
perboile
it
,
and
then
make
it
tender
east
it
into
cold
water
,
then
Lard
it
and
roste
it
,
and
for
sauce
take
broth
,
Vinagre
,
Pepper
,
Cloues
and
mace
,
with
a
little
salt
and
boile
these
togither
and
serue
it
vpon
your
Venison
.
How
to
roast
a
Hare
.
WAsh
him
in
faire
water
,
them
perboile
him
,
and
lay
him
in
colde
water
againe
,
then
Larde
him
and
roast
him
on
a
Broche
,
then
to
make
sauce
for
him
,
take
red
vinagre
,
Salt
,
Pepper
,
ginger
,
Cloues
,
Mace
,
and
put
them
togither
,
then
mince
apples
and
onions
,
and
fry
them
in
a
Panne
,
then
put
your
sauce
to
them
with
a
little
sugar
,
and
let
them
boyle
well
togither
,
them
baste
it
vpon
your
Hare
,
and
so
serue
it
.
To
roast
a
Capon
.
YOu
must
roste
a
Capon
with
his
head
off
,
his
wings
and
Legs
on
whole
.
Roste
a
Phesant
.
¶
As
a
Capon
,
and
when
you
serue
him
in
,
stick
one
of
his
fethers
vpon
his
brest
.
Partridge
as
a
Phesant
,
but
no
Fether.
Roste
a
Quaile
.
With
his
legs
broken
and
knit
one
within
an
other
.
Roast
a
Crane
.
With
his
legs
turned
vp
behinde
him
,
his
wings
cut
of
at
the
ioynt
next
the
bodye
,
and
then
winde
the
neck
about
the
broche
,
and
put
the
bill
into
his
brest
.
Heron
,
Curlew
and
Bitter
,
as
a
Crane
:
but
the
Bittures
head
must
be
of
.
Roste
a
Plouer
.
With
his
head
off
,
and
his
Legs
turned
vpward
vpon
his
back
.
Roast
a
Snite
.
With
his
Bill
put
into
his
brest
,
and
his
Legs
turned
vpward
vpon
his
brest
.
To
roast
Woodcocks
.
FIrst
pluck
them
,
and
draw
out
the
guts
,
leaue
the
Liuer
still
in
them
,
then
stuffe
them
with
lard
chopped
small
,
and
Ienoper
beryes
,
with
his
bill
put
into
his
brest
and
his
feet
as
the
Snite
,
and
so
roast
him
on
a
spit
,
and
set
vnder
it
a
faire
large
pan
with
white
wine
in
it
,
and
chopped
Percely
,
Vinagre
,
salt
and
ginger
,
then
make
tostes
of
white
bread
,
and
toste
them
vpon
a
grediron
,
so
that
they
be
not
brent
,
them
put
these
tosts
in
a
dish
,
and
lay
your
woodcoks
vpon
them
and
put
your
sauce
the
same
broth
vpon
them
,
and
so
serue
them
forth
.
To
make
Allowes
of
Eeles
.
TAke
and
splat
an
Eele
by
the
back
,
and
keepe
the
belly
whole
,
and
so
take
out
the
bone
,
then
take
onions
,
percely
,
Time
,
and
Rosemary
chopped
together
,
and
put
therto
pepper
and
salt
,
and
a
little
Saffron
,
and
so
lay
it
vpon
the
Eeles
,
and
then
wrap
it
vp
in
Culpines
,
and
put
them
vpon
a
spit
and
so
roast
them
.
To
make
a
Frycace
of
colde
Mutton
or
Veale
.
CHop
flesh
small
and
fry
it
in
swéet
butter
,
and
then
put
thereto
a
little
white
wine
,
Salt
,
and
Ginger
,
and
serue
it
foorth
in
faire
dishes
.
To
make
a
Fricace
of
Goose
giblets
or
Hennes
,
or
Capons
.
FIrst
cut
them
in
prety
péeces
,
and
so
boile
them
in
water
til
they
be
tender
,
them
fry
them
in
butter
,
and
so
serue
them
forth
with
pouder
of
Ginger
and
Salt
.
To
make
a
Fricace
of
a
good
Haddock
or
Whiting
.
First
seeth
the
fish
and
scum
it
,
and
pick
out
the
bones
,
take
Onions
and
chop
them
small
then
fry
them
in
Butter
or
Oyle
till
they
be
enough
,
and
put
in
your
Fish
,
and
frye
them
till
it
be
drye
,
that
doon
:
serue
it
forth
with
pouder
of
Ginger
on
it
.
To
fry
Whitings
.
FIrst
flay
them
and
wash
them
clean
and
scale
them
,
that
doon
,
lap
them
in
floure
and
fry
them
in
Butter
and
oyle
.
Then
to
serue
them
,
mince
apples
or
onions
and
fry
them
,
then
put
them
into
a
vessel
with
white
wine
,
vergious
,
salt
,
pepper
,
cloues
&
mace
,
and
boile
them
togither
on
the
Coles
,
and
serue
it
vpon
the
Whitings
.
To
fry
a
Cods
head
.
FIrst
cleue
it
in
péeces
and
washe
it
clean
and
fry
it
in
Butter
or
Oyle
.
Then
cut
Onions
in
rundels
and
so
frye
them
,
that
doon
put
them
in
a
vessell
,
and
put
to
them
red
wine
or
vinagre
,
salt
,
ginger
,
sinamon
,
cloues
&
mace
,
and
boile
all
these
well
togither
,
and
then
serue
it
vpon
your
cods
head
.
Tartes
.
To
make
a
Tarte
of
Cheese
.
TAke
good
fine
paste
and
driue
it
as
thin
as
you
can
.
Then
take
cheese
,
part
it
,
mince
it
,
and
braye
it
in
a
morter
with
the
yolks
of
Egs
til
it
be
like
paste
,
then
put
it
in
a
faire
dish
with
clarified
butter
,
and
then
put
it
abroade
into
your
paste
and
couer
it
with
a
faire
cut
couer
,
and
so
bake
it
:
that
doon
,
serue
it
forth
.
To
make
a
Tarte
of
Prunes
.
TAke
Prunes
and
wash
them
,
then
boile
them
with
faire
water
,
cut
in
halfe
a
peny
loaf
of
white
bread
,
and
take
them
out
and
straine
them
with
Claret
wine
,
season
it
with
sinamon
,
Ginger
and
Sugar
,
and
a
little
Rosewater
,
make
the
paste
as
fine
as
you
can
,
and
dry
it
,
and
fill
it
,
and
let
it
drie
in
the
ouen
,
take
it
out
and
cast
on
it
Biskets
and
Carawaies
.
Tarts
of
Damsons
without
a
couer
.
SCalde
your
Damsons
with
rosewater
in
a
Platter
,
and
then
strain
them
and
season
them
with
sugar
,
sinamon
,
and
ginger
,
and
so
make
a
Tart
without
a
Couer
.
Tartes
of
Damsons
with
a
couer
.
LAy
in
your
Damson
whole
,
and
so
season
them
with
sugar
,
Sinamon
&
Ginger
,
and
so
lay
on
a
couer
.
Tartes
of
Cherries
.
PLuck
off
your
stalks
and
lay
your
Cheries
into
your
paste
and
season
them
with
sugar
,
sinamon
and
ginger
,
and
lay
a
couer
vpon
them
Tartes
of
Gooseberies
.
LAy
your
Gooseberies
in
your
crust
,
and
put
to
them
sinamon
and
Ginger
,
Sugar
and
a
few
small
raisins
put
among
them
,
and
couer
them
with
a
Couer
.
Tartes
of
Apples
with
couers
.
MInce
your
Apples
very
small
,
season
them
with
Sugar
,
sinamon
&
ginger
,
and
laye
thereon
a
faire
couer
,
and
dresse
your
couer
when
it
is
halfe
baked
with
Rosewater
and
Sugar
.
Tartes
of
Apples
without
couers
.
BOyle
your
Apples
very
tender
in
a
little
wine
,
or
for
lack
of
Wine
Ale
,
and
then
strain
them
with
Sugar
,
sinamon
and
ginger
.
Make
a
tart
of
it
without
a
couer
.
Tartes
of
Quinces
without
couers
.
STraine
your
Quinces
with
some
wine
,
when
they
be
●oiled
tender
,
and
an
apple
with
them
,
or
two
or
three
Wardens
,
straine
them
and
season
them
with
Sugar
,
Sinamon
and
Ginger
,
and
so
make
a
tarte
without
a
couer
.
Tarte
of
Quinces
with
couers
.
WHen
your
Quinces
be
very
tender
and
colde
,
mince
them
with
two
or
three
Wardens
amongst
them
and
season
them
with
sugar
,
sinamon
and
ginger
,
and
so
the
paste
being
very
fine
,
lay
a
couer
vpon
them
.
How
to
make
Tartes
of
Spinage
.
BOyle
your
Spinage
very
tender
,
and
three
or
foure
apples
with
it
,
and
when
it
is
very
tender
,
straine
it
through
a
faire
cloth
,
and
then
season
it
with
the
yolk
of
an
egge
,
Sugar
,
Sinamon
,
and
Ginger
.
Tartes
of
Borage
after
the
same
fashion
.
Tartes
of
Eglentine
berries
.
TAke
the
berries
and
picke
out
al
the
white
within
them
,
and
boyle
them
very
tender
in
faire
water
,
and
when
they
be
almost
sod
dry
,
put
therin
wine
,
and
thrée
or
foure
Apples
,
and
straine
them
,
season
them
with
sugar
,
sinamon
and
ginger
,
so
make
a
Tart
without
a
couer
.
Tarte
of
Strawberies
.
SEson
your
Strawberyes
with
sugar
,
a
very
ltttle
Sinamon
,
a
little
ginger
,
and
so
couer
them
with
a
couer
,
and
you
must
lay
vpon
the
couer
a
morsell
of
swéet
Butter
,
Rosewater
and
Sugar
,
you
may
Ice
the
couer
if
you
will
,
you
must
make
your
Ice
with
the
white
of
an
egge
beaten
,
and
Rosewater
and
Sugar
.
How
to
make
a
Tart
of
Briar
hips
.
TAke
Hippes
and
washe
them
,
and
boyle
them
in
Claret
wine
,
and
straine
them
through
a
strainer
,
season
them
with
Sinamon
,
ginger
and
Sugar
,
and
make
your
paste
,
and
fill
it
with
the
same
stuffe
.
To
make
a
Tart
of
Cream
.
TAke
Creame
and
Egs
and
stir
them
,
togither
,
and
put
them
into
a
strainer
till
the
whay
be
come
out
,
then
strain
it
that
it
may
be
thick
,
season
it
with
Ginger
,
Sugar
,
and
a
little
Saffron
,
and
then
make
your
paste
with
flower
,
and
dry
your
paste
in
the
Ouen
,
and
then
fill
it
,
and
set
it
into
the
Ouen
to
dry
,
and
then
take
it
out
,
and
cast
Sugar
on
it
,
and
so
serue
it
forth
.
How
to
make
a
good
Marchpaine
.
FIrst
take
a
pound
of
long
smal
almonds
and
blanch
them
in
cold
water
,
and
dry
them
as
drye
as
you
can
,
then
grinde
them
small
,
and
put
no
licour
to
them
but
as
you
must
needs
to
kéepe
them
from
oyling
,
and
that
licour
that
you
put
in
must
be
rosewater
,
in
manner
as
you
shall
think
good
,
but
wet
your
Pestel
therin
,
when
ye
haue
beaten
them
fine
,
take
halfe
a
pound
of
Sugar
and
more
,
and
see
that
it
be
beaten
small
in
pouder
,
it
must
be
fine
sugar
,
then
put
it
to
your
Almonds
and
beate
them
altogither
,
when
they
be
beaten
,
take
your
wafers
and
cut
them
compasse
round
,
and
of
the
bignes
you
will
haue
your
Marchpaine
,
and
then
assoone
as
you
can
after
the
tempering
of
your
stuffe
,
let
it
be
put
in
your
paste
,
and
strike
it
abroad
with
a
flat
stick
as
euen
as
you
can
,
and
pinch
the
very
stuffe
as
it
were
an
edge
set
vpon
,
and
then
put
a
paper
vnder
it
,
and
set
it
vpon
a
faire
boord
,
and
lay
a
lattin
Basin
ouer
it
the
bottome
vpwarde
,
and
then
lay
burning
coles
vpon
the
bottom
of
the
basin
.
To
see
how
it
baketh
,
if
it
happen
to
bren
too
fast
in
some
place
,
solde
papers
as
broad
as
the
place
is
&
lay
it
vpon
that
place
,
and
thus
with
attending
ye
shal
bake
it
a
little
more
then
a
quarter
of
an
houre
,
and
when
it
is
wel
baked
,
put
on
your
gold
and
biskets
,
and
stick
in
Comfits
,
and
so
you
shall
make
a
good
Marchpaine
.
Or
euer
that
you
bake
it
you
must
cast
on
it
sine
Sugar
and
Rosewater
that
will
make
it
look
like
Ice
.
To
make
pottage
of
Cherries
.
FRy
white
bread
in
butter
til
it
be
brown
and
so
put
it
into
a
dish
,
then
take
Cherries
and
take
out
the
stones
,
and
frye
them
where
you
fried
the
bread
,
then
put
thereto
Sugar
,
Ginger
,
and
Sinamon
,
for
lacke
of
broth
,
take
White
or
Claret
Wine
,
boyle
these
togither
,
and
that
doon
,
serue
them
vpon
your
Tostes
.
To
poche
Egges
in
broth
.
TAke
faire
licour
and
as
much
vergious
,
and
new
Yest
,
and
put
therin
Corance
,
whole
mace
,
sweet
butter
,
and
sugar
,
a
good
handfull
of
white
Beets
,
and
so
boile
them
very
tender
,
and
so
poche
your
Egs
in
faire
water
seething
,
and
laye
them
vpon
sops
,
and
poure
the
broth
and
hearbs
vpon
.
To
boyle
yong
Peason
or
Beaues
.
FIrste
shale
them
and
seethe
them
in
faire
water
,
then
take
them
out
of
the
water
and
put
them
into
boyling
milk
,
then
take
the
yolks
of
Egs
with
crums
of
bread
,
and
ginger
,
and
straine
them
thorow
a
strainer
with
the
said
milk
,
then
take
chopped
percely
,
Saffron
and
Salt
,
and
serue
it
foorth
for
Pottage
.
To
make
carbonados
of
Mutton
.
CVt
a
Leg
of
Mutton
in
thin
fillets
,
and
to
make
it
tender
chop
it
on
both
the
sides
with
the
back
of
a
knife
,
so
that
they
be
not
chopped
thorow
,
then
salt
them
well
and
lay
them
on
a
grediron
,
and
broil
them
till
they
be
inough
,
and
with
Vinagre
and
minced
onions
serue
them
forth
.
To
make
a
Haggas
of
Almain
.
TAKE
two
Buts
of
Mutton
,
and
trye
them
well
from
Skinnes
and
senowes
,
and
mince
it
with
suet
as
small
as
you
can
,
then
take
Dates
and
mince
them
smal
,
them
take
these
Spices
which
follow
,
one
ounce
of
Corance
clean
washed
,
an
ounce
of
sinamon
,
a
quarter
of
half
an
ounce
of
Ginger
and
asmuch
of
pepper
,
and
an
ounce
of
Sugar
with
the
yolkes
of
eight
or
nine
Egs
,
clean
fryed
from
the
whites
Take
also
fine
faire
light
bread
grated
,
with
a
little
Salt
,
and
a
portion
of
Saffron
,
and
boile
al
these
togither
,
then
row
these
Corance
in
Suet
of
a
Calfe
or
Sheepe
,
then
put
them
into
a
frying
pan
,
and
so
set
them
into
a
hot
ouen
,
and
when
they
be
brown
turne
them
,
and
when
they
be
baked
,
take
them
out
and
serue
three
in
a
dish
.
To
dresse
Chickins
vpon
Sorrell
sops
.
TAke
sorrell
and
beat
it
in
a
morter
,
and
put
in
Vergious
and
strain
it
through
a
strainer
,
then
cut
fine
Sops
of
white
bread
and
lay
them
in
a
dishe
,
and
put
the
sorrell
sauce
to
the
bread
,
put
sinamon
,
ginger
,
and
Sugar
,
with
butter
to
your
sauce
,
them
roste
your
Chickins
and
serue
them
forth
.
How
to
make
sops
of
Almain
.
TAke
white
wine
with
Bare
or
Ale
,
and
put
crums
of
white
bread
,
yolks
of
Egs
sugar
and
sinamon
,
with
Salt
and
saffron
,
strain
these
and
boile
them
a
little
togither
then
cut
white
bread
into
your
dishe
,
and
put
the
pottage
to
it
,
and
so
serue
it
foorth
.
How
to
make
Tostes
.
TAke
the
Kidneye
of
Vele
when
it
is
rosted
,
and
chop
it
very
fine
,
then
take
and
put
it
in
a
dish
,
put
in
the
yolks
of
three
egs
put
in
Sinamon
,
Ginger
and
sugar
,
take
a
a
little
Rosewater
and
put
to
it
,
take
white
bread
and
cut
it
like
diamonds
,
and
toste
a
little
,
set
all
your
stuffe
on
a
Chasingdishe
with
Coles
,
and
stirre
it
and
spread
it
vpon
the
Tostes
,
take
the
yolke
of
an
Egge
,
and
with
a
fether
baste
them
ouer
,
then
bake
them
in
a
pan
and
set
them
in
a
dishe
,
and
cast
Sugar
on
them
.
To
make
Ielly
.
TAke
Calues
feete
and
fley
them
,
and
faire
washe
them
,
and
set
them
on
to
sée
the
in
faire
licour
,
and
faire
scum
them
,
and
when
they
be
tender
sod
,
faire
straine
out
the
licour
,
and
see
your
licour
be
verye
cleere
,
and
put
your
licour
into
a
pot
,
if
there
be
a
pottle
of
it
,
put
a
pottle
of
claret
wine
vnto
it
,
and
two
pound
Sugar
,
a
quartern
of
sinamon
,
half
a
quartern
of
ginger
,
an
ounce
of
Nutmegs
,
an
ounce
of
grains
,
some
long
Pepper
,
a
fewe
Cloues
whole
,
a
few
Coliander
sads
,
a
little
salt
.
Isongl●…sse
being
faire
washed
and
laid
in
water
a
day
before
,
Turnsole
being
aired
by
the
fier
and
du●…ed
,
and
when
they
be
wel
sod
,
let
it
run
through
a
bag
,
and
put
two
whites
of
Egs
in
the
bag
.
To
make
an
Apple
Moise
.
ROste
your
Apples
very
fair
,
and
when
you
haue
so
doon
,
peele
them
and
strain
them
with
the
yolk
of
an
Egge
or
twaine
,
and
Rosewater
,
and
boile
it
on
a
Chefingdish
of
Coles
with
a
peece
of
sweet
Butter
,
put
in
sugar
and
ginger
,
and
when
you
lay
it
in
your
dish
,
cast
sinamon
&
Sugar
on
it
.
To
make
a
dish
of
Snow
TAke
a
pottle
of
sweet
thick
Cream
,
and
the
white
of
eight
Egs
,
and
beate
them
altogither
with
a
spoone
,
then
put
them
into
your
Creme
with
a
dish
full
of
Rosewater
,
and
a
dish
full
of
Sugar
withall
,
then
take
a
stick
and
make
it
clean
,
and
then
cut
it
in
the
end
four
square
,
and
therwith
beat
all
the
aforesaid
things
togither
,
and
euer
as
it
ariseth
,
take
it
off
,
and
put
it
into
a
Cullender
,
this
doon
,
take
a
platter
and
set
an
Apple
in
the
midst
of
it
,
and
stick
a
thick
bush
of
Rosemary
in
the
Apple
.
Then
cast
your
Snow
vpon
the
Rosemary
&
fill
your
platter
therwith
,
and
if
you
haue
wafers
,
cast
some
withall
,
and
so
serue
them
foorth
.
To
make
white
Ginger
bread
.
TAke
Gumma
Dragagantis
half
an
once
,
and
stéep
it
in
rosewater
two
daies
,
them
put
therto
a
pound
of
Sugar
beaten
&
finely
serced
,
and
beate
them
well
together
,
so
that
it
may
be
wrought
like
paste
,
them
role
it
thin
into
two
Cakes
,
then
take
a
fewe
Iordain
almonds
&
blaunch
them
in
colde
water
,
then
dry
them
with
a
faire
Cloth
,
and
stampe
them
in
a
morter
very
finelye
,
adding
therto
a
little
rosewater
,
beat
finely
also
the
whitest
Sugar
you
can
get
and
searce
it
.
Then
take
Ginger
,
pare
it
and
beat
it
very
small
and
serce
it
,
then
put
in
sugar
to
the
almonds
&
beat
them
togither
very
well
,
then
take
it
out
and
work
it
at
your
pleasure
,
then
lay
it
euen
vpon
one
of
your
cakes
,
and
couer
it
with
an
other
and
when
you
put
it
in
the
molde
,
strewe
fine
ginger
both
aboue
and
beneath
,
if
you
haue
not
great
store
of
Sugar
,
then
take
Rice
and
beat
it
small
and
serce
it
,
and
put
it
into
the
Morter
and
beat
them
altogither
.
To
to
make
Bennets
.
PVt
butter
and
water
ouer
the
fier
in
a
faire
pan
,
and
when
it
boyleth
put
therto
fine
Flower
and
Salte
,
and
so
let
them
boyle
,
but
stir
them
well
for
brenning
,
and
when
it
is
wel
thick
,
put
it
into
an
earthen
pan
,
them
break
Egs
into
it
and
boyle
them
so
togither
,
then
boyle
a
good
quantitye
of
Butter
clarified
ouer
the
fire
,
and
with
a
spoone
put
in
your
other
stuffe
and
so
frye
them
till
they
be
browne
,
and
that
doone
,
serue
them
foorth
with
Sugar
on
them
.
How
to
make
Pomages
,
TAke
a
quart
of
red
wine
or
swéet
wine
,
and
v.
or
vj.
well
watrishe
Apples
,
pare
them
and
cut
them
in
peeces
and
cast
away
the
cores
,
then
put
the
apples
with
the
wine
into
a
pot
and
boyle
them
on
the
fire
till
they
be
tender
,
and
take
a
manchet
lofe
and
cut
it
in
thin
peeces
and
cast
it
into
the
pot
,
them
when
the
apples
be
tender
,
put
to
them
a
quarter
of
a
pound
of
Sugar
,
but
draw
them
through
a
strainer
before
,
and
also
an
ounce
of
Sinamon
,
halfe
a
quarter
of
an
ounce
of
ginger
,
and
boyle
al
these
togither
in
a
chafer
or
a
pot
,
and
then
take
them
out
again
,
and
put
them
into
a
faire
bason
or
in
acharger
,
then
make
a
dredge
of
sinamon
,
sugar
and
Ginger
,
but
most
of
Sugar
,
and
dresse
your
Pomages
in
faire
dishes
,
then
cast
in
your
dredge
and
serue
it
out
hot
or
colde
.
To
make
Farts
of
Portingale
.
TAke
a
quart
of
life
Hony
,
and
set
it
vpon
the
fire
and
when
it
seetheth
scum
it
clean
,
and
then
put
in
a
certaine
of
fine
Biskets
well
serced
,
and
some
pouder
of
Cloues
,
some
Ginger
,
and
powder
of
sinamon
,
Annis
séeds
and
some
Sugar
,
and
let
all
these
be
well
stirred
vpon
the
fire
,
til
it
be
as
thicke
as
you
thinke
needfull
,
and
for
the
paste
for
them
take
Flower
as
finelye
dressed
as
may
be
,
and
a
good
peece
of
sweet
Butter
,
and
woorke
all
these
same
well
togither
,
and
not
knead
it
.
A
French
Puffin
.
TAke
and
make
a
verye
fine
péece
of
paste
with
yolkes
of
Egs
and
sweete
butter
and
sugar
:
and
driue
your
cakes
very
thin
and
fine
,
six
or
seauen
,
and
put
butter
molten
betweene
euerye
one
of
them
,
make
your
cakes
little
round
ones
,
and
let
there
be
a
good
deale
of
Butter
in
the
dishe
bottom
,
and
then
set
them
in
the
Ouen
till
they
be
baked
inough
,
then
strew
on
sugar
vpon
it
and
serue
it
out
.
A
buttered
Loafe
.
TAke
very
fine
flowre
and
yolks
of
Egs
,
sweet
butter
,
yest
,
cloues
,
mace
,
sugar
,
sinamon
,
ginger
,
and
woork
it
togither
and
make
them
in
little
loues
,
and
when
they
are
baked
inough
,
set
a
good
deale
of
swéet
butter
vpon
a
chafingdish
and
coles
,
them
cut
your
loaf
in
three
peeces
and
butter
it
,
then
strew
sugar
betwixt
euery
péece
and
serue
it
out
.
For
brenning
meats
.
TAke
wine
and
good
Ale
,
and
fill
them
well
togither
and
they
will
then
bren
,
and
this
is
good
for
Sewes
or
dish
meates
,
and
all
other
meates
that
a
man
will
haue
brenning
.
To
make
Almond
Butter
.
BLanch
two
pound
of
Almonds
and
bray
them
small
in
a
Morter
,
but
put
no
Licour
to
them
of
a
good
while
,
but
bray
them
as
small
as
you
can
,
and
when
they
be
small
inough
,
cast
a
little
water
to
them
into
the
Morter
,
then
draw
them
through
a
Strainer
as
you
can
,
then
put
it
into
a
faire
pot
with
a
quarter
of
a
pound
of
sugar
,
and
set
it
on
the
fire
,
but
stir
it
well
for
burning
,
and
put
in
a
little
Salt
,
but
not
too
much
,
and
when
it
boyleth
take
it
from
the
fire
,
and
put
to
it
a
good
quantitie
of
Damaske
water
or
rosewater
with
an
eye
of
saffron
,
but
not
too
much
,
then
take
a
faire
Cloth
of
an
elle
long
,
and
lay
the
butter
vpon
it
,
and
let
the
cloth
be
held
strait
,
and
draw
vnder
the
same
cloth
with
a
Ladle
,
that
the
water
may
come
clean
from
it
,
and
then
draw
it
aboue
in
the
midst
of
the
cloth
,
and
knit
the
corners
of
the
cloth
togither
,
and
so
hang
it
vp
and
let
it
dry
,
and
then
dresse
it
into
dishes
,
and
print
it
as
you
doo
butter
,
and
plant
it
with
kernels
of
Pomgranets
,
and
so
serue
it
foorth
.
To
make
Almond
milk
hot
.
TAke
blanched
Almonds
and
bray
them
smal
,
then
with
faire
water
draw
them
through
a
strainer
,
and
make
them
not
too
thin
nor
too
thick
,
and
then
put
them
into
a
pot
with
a
quarter
of
a
pound
of
sugar
and
let
them
boile
ouer
the
fire
,
and
when
they
boyle
take
them
from
the
fire
,
then
take
a
manchet
loaf
and
cut
it
in
thin
péeces
,
stéep
it
in
a
pinte
of
White
wine
,
as
Bastard
,
Tire
,
or
Maulmsie
,
then
cast
it
into
Almond
Milk
and
dresse
it
in
fair
dishes
,
and
so
serue
it
foorth
.
To
make
Ipocras
.
TAke
a
gallon
of
Wine
,
and
an
ounce
of
Sinamon
,
two
ounces
of
Ginger
,
and
a
pound
of
Sugar
,
twenty
cloues
brused
,
and
twenty
corns
of
pepper
groce
beaten
,
and
let
all
those
soke
one
night
,
and
let
it
run
through
a
bag
.
To
make
Conserue
of
Quinces
after
the
manner
of
Spaine
.
TAke
six
or
seuen
pound
of
Quinces
,
and
two
gallons
and
a
halfe
of
water
,
and
set
your
water
on
the
fire
till
it
be
thorow
warm
,
then
put
therto
the
whites
of
two
Egs
,
shels
and
all
,
and
all
to
stir
it
with
a
stick
,
and
then
let
it
stand
vpon
the
fire
till
it
cast
a
great
scum
.
Then
take
of
the
said
scum
,
and
put
therto
fiue
pound
of
Sugar
,
and
let
it
stand
till
it
be
molten
,
and
a
little
while
after
,
and
then
take
it
from
the
fire
,
and
let
it
run
through
a
woollen
cloth
of
Cotten
,
and
then
put
in
your
Quinces
clean
pared
and
the
cores
clean
taken
out
,
and
so
set
them
vpon
the
fier
the
space
of
an
houre
and
a
halfe
,
and
then
take
them
of
the
fier
,
and
strain
them
through
a
canuas
cloth
water
and
al
,
and
then
set
them
vpon
the
fire
again
&
let
them
seethe
the
space
of
two
houres
&
a
half
,
and
all
that
time
stir
it
with
stickes
with
broade
endes
,
and
to
know
when
it
is
inough
,
lay
it
vpon
a
box
lid
,
and
when
it
commeth
vp
cleane
it
is
enough
.
To
make
Conserue
of
Orenges
.
TAke
Orenges
and
pare
them
very
thin
the
red
of
the
out
sides
away
and
quarter
them
in
four
,
and
take
away
the
white
of
the
inside
,
then
séeth
them
in
faire
water
softlye
for
breaking
,
ofte
change
them
in
warm
water
til
they
be
soft
:
as
the
yelownes
dooth
seeth
away
,
so
weareth
away
the
bitternes
,
them
take
them
out
of
the
water
and
lay
them
in
a
fair
vessell
that
the
water
may
run
away
from
them
,
then
beate
them
small
with
a
spoone
,
and
put
to
euery
pound
of
Orenges
one
pound
of
sugar
,
and
half
a
pound
of
Rosewater
,
and
boile
them
togither
and
box
them
.
To
preserue
Orenges
.
TAke
your
Pilles
and
water
them
two
nights
and
one
day
,
and
dry
them
clean
againe
,
and
boyle
them
with
a
soft
fire
the
space
of
one
hower
,
then
take
them
out
to
coole
,
and
make
your
sirrop
half
with
rose-water
and
half
with
that
liquor
,
&
put
double
sugar
to
your
Orenges
,
and
when
your
sirup
is
halfe
sodden
,
then
let
your
Orenges
seethe
one
quarter
of
an
houre
more
,
then
take
out
your
Orenges
&
let
the
sirop
séeth
vntill
it
rope
,
and
when
all
is
colde
,
then
put
your
Orenges
into
the
sirrop
:
the
white
of
an
Egge
and
Sugar
beaten
togither
,
will
make
it
to
candie
.
To
make
sirup
of
Violets
.
FIrst
gather
a
great
quantitye
of
Violet
flowers
and
picke
them
cleane
from
the
stalkes
and
set
them
on
the
fire
,
and
put
to
them
so
much
rosewater
as
you
think
good
then
let
them
boyle
altogither
vntill
the
colour
be
forth
of
them
,
then
take
them
of
the
fire
and
straine
them
through
a
fine
cloth
,
then
put
so
much
Sugar
to
them
as
you
think
good
,
then
set
it
againe
to
the
fire
vntill
it
be
somewhat
thick
,
and
put
it
into
a
violl
glasse
.
To
make
Cherries
in
confection
.
TAke
ripe
and
chosen
cherries
,
cut
of
half
the
stalks
and
put
them
in
a
frying
pan
ouer
a
soft
fire
,
for
euery
pound
of
Cheries
strew
vpon
them
a
pound
of
good
white
sugar
in
pouder
,
séeth
them
so
till
the
third
part
be
wasted
,
when
they
are
sod
put
in
a
little
Rosewater
with
a
few
cloues
,
and
sinamon
beaten
togither
,
then
let
them
coole
two
or
thrée
houres
,
and
then
put
them
into
your
pots
.
To
make
Prunes
in
confection
.
TAke
Prunes
of
damaske
&
do
like
with
them
as
you
did
with
cheries
,
saue
that
for
euery
pound
of
Prunes
take
xij
.
ounces
of
sugar
,
and
that
there
must
be
wasted
the
fourth
parte
of
the
sirrup
awaye
,
and
that
the
Cloues
and
Sinamon
must
be
but
half
brused
,
or
els
both
be
a
like
.
Marmalade
of
Quinces
or
any
other
thing
.
TAke
the
Quinces
and
quarter
them
,
and
cut
out
the
Cores
and
pare
them
clean
,
and
séeth
them
in
faire
water
til
they
be
very
tender
,
then
take
them
with
rose-water
and
strain
them
,
and
doo
as
is
aforesaid
in
euery
thing
.
To
preserue
Quinces
.
FAire
core
your
Quinces
and
séethe
Licour
vpon
the
fire
,
and
put
in
the
cores
,
and
séeth
them
very
well
with
two
or
three
péeces
of
Quinces
,
and
then
put
in
your
Quinces
,
and
let
them
boyle
very
softlye
till
they
be
tender
,
then
take
vp
your
quinces
,
and
set
them
faire
vpon
a
cloth
,
and
let
your
Licour
séethe
a
great
while
till
it
be
somewhat
high
coloured
of
the
Quinces
,
and
then
when
the
licour
is
colde
,
and
the
Quinces
be
colde
,
then
put
in
your
Quinces
againe
and
so
faire
couer
them
.
These
wil
serue
to
bake
or
make
tartes
all
the
yéere
.
To
preserue
Orenges
,
Lemmons
,
and
Pomecitrons
.
FIrst
shaue
your
Orenges
finely
,
and
put
them
into
water
two
dayes
and
two
nights
,
changing
your
water
three
times
a
day
then
perboyle
them
in
thrée
seuerall
waters
,
them
take
so
much
water
as
you
think
conuenient
for
the
quantity
of
your
orenges
then
put
in
for
euery
pound
of
Orenges
,
one
pound
&
a
half
of
sugar
into
the
water
,
and
put
in
two
whites
of
Egs
&
beat
them
altogither
,
then
set
them
on
the
fire
in
a
brasse
vessel
,
and
when
they
boile
,
scum
them
very
clean
,
and
clense
them
through
a
Iellye
bag
,
then
set
it
on
the
fire
&
put
in
the
orenges
.
Vse
walnuts
in
like
manner
,
and
vse
Lemmons
&
Pomecitrons
in
like
sort
,
but
they
must
lye
in
water
but
one
night
.
To
preserue
all
kind
of
fruits
that
they
shall
not
break
in
the
preseruing
.
TAke
a
Platter
that
is
plaine
in
the
bottom
and
lay
Sugar
in
the
bottom
,
then
Cheries
or
any
other
fruit
,
and
so
betwéen
euery
row
you
lay
,
throw
sugar
and
set
it
vpon
a
pots
head
,
and
couer
it
with
a
dish
,
and
so
let
it
boyle
.