To
boile
mutton
with
mallowes
or
turneps
.
TAke
a
necke
of
Mutton
,
cut
it
in
rib●s
,
and
put
it
in
a
pot
,
and
a
good
quantitie
of
beefe
broth
,
and
make
it
boyle
:
then
take
your
Turneps
or
Mallowes
,
and
cut
them
in
peeces
,
of
the
bignes
of
your
mutton
,
then
put
into
your
pot
a
little
pepper
,
and
so
let
them
stew
till
they
be
verie
tender
,
then
take
them
of
and
serue
them
vpon
sops
.
To
boyle
mutton
with
Spinage
.
TAke
your
necke
of
mutton
and
cutte
it
in
peeces
,
and
put
it
into
a
faire
Potte
,
and
a
good
quantitie
of
mutton
broth
,
and
make
it
boyle
:
then
take
swéet●●●●con
,
and
cut
it
of
the
bignes
of
your
fin●●●●nd
of
the
length
,
and
put
it
in
your
pot●●
〈◊〉
●●u●n
péeces
:
then
take
three
good
ha●●●●●●
Spinnage
,
wash
it
verie
cleane
,
●●●●ing
the
water
from
it
,
and
cut
it
small
,
and
put
it
into
the
pot
,
and
a
litle
pepper
and
salt
,
look
that
you
haue
no
more
broth
then
will
couer
your
me●●
so
let
it
stewe
verie
softly
till
it
bee
tender
,
then
serue
it
vpon
sops
.
To
boyle
mutton
with
Carrets
.
TAke
a
breast
or
necke
of
Mutton
cut
it
of
the
bignes
of
your
thombe
,
and
put
it
into
an
ea●then
potte
with
faire
water
,
and
make
it
see●h
:
Then
take
Carret
rootes
,
and
●●ape
them
cleane
,
and
cutte
them
of
the
bygnesse
of
your
Mutton
,
and
let
them
séeth
,
then
put
in
halfe
a
handfull
of
stripped
Tyme
,
asmuch
of
Sauorie
and
ysope
,
and
a
little
salte
and
Pepper
:
Let
them
seeth
till
your
Mutton
and
roots
be
verie
tender
then
serue
them
vpon
sops
.
To
boyle
mutton
with
Coleworts
.
TAke
a
necke
of
fat
Mutton
,
and
cut
your
ribbes
,
and
broyle
them
vpon
a
girdyon
till
they
bee
halfe
enough
,
then
put
them
in
a
faire
earthen
pot
,
and
a
good
quantitie
of
beefe
broth
and
make
them
boyle
:
Then
take
〈◊〉
handfull
of
Colewortes
,
and
wash
them
cleane
,
and
beate
them
in
péeces
,
and
put
th●●●●●●●our
Mutton
,
and
a
ladle
full
of
the
fat●●●
〈◊〉
beefe
broth
,
and
a
little
Pepper
and
〈◊〉
●nd
so
let
them
stewe
till
they
be
verie
tender
,
and
put
them
vpon
Soppes
,
put
no
salt
in
till
the
meate
be
readie
to
be
taken
vp
.
To
boyle
a
legge
of
mutton
with
a
pudding
.
FYrst
,
with
a
knife
raise
the
skin
round
about
till
you
come
to
the
iointes
,
and
when
you
haue
perboyled
the
meate
,
shred
it
fine
with
suet
or
Marie
,
Parsley
,
Marioram
,
and
Peniroyall
:
then
season
it
with
Pepper
and
salte
,
cloues
,
Mace
,
and
Sinamon
,
and
take
the
yolkes
of
nine
or
tenne
egges
,
and
mingle
with
your
meate
a
good
handfull
of
Currans
,
and
a
fewe
minced
Dates
,
and
put
the
meat
into
the
skinne
of
the
leg
of
Mutton
,
and
close
it
with
prickes
,
and
so
boyle
it
with
the
Broth
that
you
boyle
a
capon
,
and
let
it
seeth
the
space
of
two
houres
.
To
boyle
a
leg
of
mutton
with
Lemmons
.
WHen
your
Mutton
is
halfe
boyled
,
take
it
vp
,
cut
it
in
small
peeces
:
put
it
into
a
pipkin
,
and
couer
it
close
,
&
put
thereto
the
best
of
the
broth
,
as
muche
as
shall
couer
your
mutton
,
your
Lemmons
being
sliced
verie
thin
,
and
quartered
,
and
Currans
,
put
in
pepper
grosse
beaten
,
and
so
let
them
boyle
together
,
and
when
they
bee
well
boyled
,
season
it
with
a
little
Vergious
,
sugar
,
pepper
grosse
beaten
,
and
a
litle
Saunders
,
so
lay
it
in
fine
dishes
vpon
soppes
.
It
will
make
three
messe
for
the
table
.
To
boyle
mutton
with
Endiue
,
Borage
,
or
Lettice
,
or
any
kinde
of
hearbes
that
may
serue
thereunto
.
WHen
your
mutton
is
well
boyled
,
take
the
best
of
the
broth
,
and
put
it
in
a
pipkin
:
and
put
thereto
an
handfull
of
endiue
,
borage
,
or
what
herbs
you
list
,
and
cast
therto
a
few
currans
,
and
let
them
boyle
well
,
and
put
thereto
a
peece
of
vpper
crust
of
white
bread
,
season
it
with
pepper
grosse
beaten
,
and
a
litle
vergious
,
and
a
little
Suger
,
and
so
poure
it
vpon
your
meat
.
To
boile
mutton
for
a
sicke
bodie
.
PVt
your
Mutton
into
a
pipkin
,
seeth
it
,
and
scum
it
cleane
,
and
put
therto
a
crust
of
bread
,
Fenell
roots
parsly
rootes
,
currans
great
raisons
(
the
stones
taken
out
)
and
hearbs
,
according
as
the
pacient
is
.
If
they
bée
cold
,
hot
hearbes
may
be
borne
:
if
they
be
hot
,
cold
hearbs
be
best
,
as
Endiue
,
Sinamon
,
Violet
leaues
,
and
some
Sorrell
:
let
them
boile
together
.
Then
put
in
Prunes
,
and
a
verie
litle
salt
.
This
is
broth
for
a
sick
bodie
.
To
make
balles
of
mutton
.
TAke
your
Mutton
&
mince
it
very
fine
with
suet
.
Then
season
it
with
sugar
sinamon
,
Ginger
,
cloues
and
mace
,
Salt
and
rawe
egges
,
make
it
in
round
balles
.
Let
your
broth
séeth
ere
you
put
them
in
.
Make
your
broth
with
Currans
,
Dates
quartered
,
whole
mace
and
Salt
.
Thicke
it
with
yolks
of
Egges
,
and
Vergious
,
and
serue
it
vppon
sops
.
To
boyle
a
Capon
with
Orenges
after
Mistres
Duffelds
way
.
TAke
a
Capon
and
boyle
it
with
veale
,
or
with
a
marie
bone
,
or
what
your
fancy
is
.
Then
take
a
good
quantitie
of
that
broth
,
and
put
it
in
an
earthen
pot
by
it selfe
,
and
put
thereto
a
good
handfull
of
Currans
,
and
as
manie
Prunes
,
and
a
fewe
whole
maces
,
and
some
Marie
,
and
put
to
this
broth
a
good
quantitie
of
white
Wine
or
of
Clarret
,
and
so
let
them
seeth
softlye
together
:
Then
take
your
Orenges
,
and
with
a
knife
scrape
of
all
the
filthinesse
of
the
outside
of
them
.
Then
cut
them
in
the
middest
,
and
wring
out
the
iuyce
of
three
or
foure
of
them
,
put
the
iuyce
into
your
broth
with
the
rest
of
your
stuffe
,
then
slice
your
Orenges
thinne
,
and
haue
vppon
the
fire
readie
a
skillet
of
faire
seething
water
,
and
put
your
sliced
Orenges
into
the
water
,
&
when
that
water
is
bitter
,
haue
more
readie
,
and
so
change
them
still
as
long
as
you
can
finde
the
great
bitternesse
in
the
water
,
which
will
be
sixe
or
seauen
times
,
or
more
,
if
you
finde
need
:
then
take
them
from
the
water
,
and
let
that
runne
cleane
from
them
:
then
put
close
Orenges
into
your
potte
with
your
broth
,
and
so
let
them
stewe
together
till
your
Capon
bee
readie
.
Then
make
your
sops
with
this
broth
,
and
cast
on
a
little
Sinamon
,
Ginger
,
and
Sugar
,
and
vpon
this
lay
your
Capon
,
and
some
of
your
Orenges
vpon
it
,
and
some
of
your
Marie
,
and
towarde
the
ende
of
the
boyling
of
your
broth
,
put
in
a
little
Vergious
,
if
you
thinke
best
.
To
boyle
a
Capon
in
white
broth
.
BOyle
your
Capon
in
faire
liquor
,
and
couer
it
to
keep
it
white
,
but
you
must
boile
no
other
meate
with
it
,
take
the
best
of
the
broth
,
and
as
much
Vergious
as
of
the
broth
,
if
your
vergious
be
not
too
sowre
,
&
put
thereto
whole
Mace
,
whole
pepper
and
a
good
hand
full
of
Endiue
,
Letuce
or
Borage
,
whether
of
them
ye
will
,
smal
Raisons
,
Dates
,
marow
of
marow
bones
,
a
little
sticke
of
Sinamon
,
the
peele
of
an
Orenge
:
then
put
in
a
good
peece
of
Sugar
,
and
boil
them
well
together
:
then
take
two
or
three
yolkes
of
egges
sodden
,
and
strain
them
and
thick
it
withal
,
and
boil
your
prunes
by
themselues
,
and
lay
vpon
your
Capon
:
poure
your
broth
vpon
your
capon
.
Thus
may
you
boyle
anie
thing
in
white
broth
.
An other
way
to
boyle
a
capon
in
white
broth
.
TAke
marow
bones
,
breake
them
,
and
boile
them
and
take
out
the
Marrowe
.
Then
seeth
your
capon
in
the
same
liquour
.
Then
take
the
best
of
the
liquour
in
a
small
potte
to
make
your
broth
withall
,
then
take
Currans
,
Dates
,
and
Prunes
,
and
boile
them
in
a
potte
by
themseiues
,
till
they
bee
plum
,
then
take
them
vp
,
and
put
them
into
your
broth
,
then
put
whole
Mace
to
them
,
and
a
good
quantitie
of
beaten
Ginger
,
and
some
Salte
.
Then
put
the
Marrowe
that
you
did
take
from
the
bones
,
and
straine
the
yolkes
of
Egs
with
Vineger
,
and
put
them
into
your
Broth
,
with
a
good
peece
of
Sugar
,
but
after
this
it
must
not
boile
:
then
take
bread
,
and
cut
thereof
thin
sippets
,
and
lay
them
in
the
bottome
of
a
dish
then
take
sugar
,
and
scrape
it
about
the
sides
of
the
dish
,
and
lay
thereon
your
Capon
,
and
the
fruit
vpon
it
,
and
so
serue
it
in
.
To
boile
a
Capon
in
brewes
.
YOu
must
boyle
your
Capon
with
fatte
meat
,
then
take
the
best
of
the
broth
,
and
put
it
in
a
pipkin
,
and
put
whole
mace
to
it
,
whole
Pepper
,
some
red
Currans
,
halfe
as
much
white
Wine
as
you
haue
of
broth
,
good
store
of
marrowe
and
Dates
,
and
scum
them
cleane
,
and
kéep
your
liquor
verie
clear
,
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
with
Orenges
or
Lemmons
.
TAke
your
Capon
and
boyle
hint
tender
,
and
take
a
little
of
the
broth
when
it
is
boiled
,
and
put
it
into
a
Pipkin
,
with
Mace
and
Sugar
a
good
deale
,
and
pare
thrée
Orrenges
and
pill
them
,
and
put
them
in
your
Pipkin
,
and
boyle
them
a
little
among
your
broth
,
and
thicken
it
with
wine
and
yolks
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
in
without
sippets
.
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
Chickens
.
FIrst
take
Butter
,
and
melt
it
vpon
a
chafingdish
with
coales
,
and
laye
in
the
dish
thinne
tostes
of
breade
,
and
make
Sorell
sauce
with
Vergious
and
Gooseberries
,
seeth
them
with
a
little
Vergious
and
lay
them
vppon
.
To
boyle
a
Mallard
with
cabage
.
TAke
the
Cabage
and
pick
them
cleane
,
and
wash
them
,
and
perboile
them
in
faire
water
:
then
put
them
in
a
Colender
,
and
let
the
water
runne
from
them
,
then
put
them
in
a
faire
pot
,
and
as
much
beefe
broth
as
will
couer
them
,
and
the
Marie
of
three
Mary
bones
whole
.
Then
take
a
Mallard
,
and
with
your
knife
,
giue
him
a
launce
along
vpon
each
side
of
the
breast
.
Then
take
him
of
,
and
put
him
into
your
Cabage
,
and
his
dripping
with
him
,
for
he
must
be
roasted
halfe
enough
,
and
hys
dripping
saued
,
and
so
let
him
stewe
the
space
of
one
hower
.
Then
put
in
some
pepper
and
a
little
salt
,
&
serue
in
your
Mallard
vpon
sopps
,
and
the
Cabage
about
him
,
and
of
the
vppermost
of
the
broth
.
To
boile
a
mallard
with
Onions
.
TAke
a
Mallard
,
rost
him
halfe
enough
,
and
saue
the
dripping
,
then
put
him
into
a
faire
pot
and
his
grauie
with
him
,
and
put
into
his
bellie
sixe
or
seuen
whole
Onions
and
a
spoon
full
of
whole
pepper
,
and
as
much
abroad
in
your
pot
,
put
to
it
as
much
Mutton
broth
or
béefe
broth
as
will
couer
the
Mallarde
,
and
halfe
a
dish
of
swéete
butter
,
two
spoonefuls
of
Vergious
,
and
let
them
boile
the
space
of
an
houre
.
Then
put
in
some
salt
,
and
take
off
the
pot
,
and
laie
the
Mallard
vpon
soppes
,
and
the
Onions
about
him
,
and
powre
the
vppermost
of
the
broth
vpon
them
.
To
boyle
a
Ducke
.
SEeth
the
Ducke
with
some
good
Marrow
bones
,
or
Mutton
,
and
take
the
best
of
the
broth
,
and
put
therein
a
few
Cloues
,
a
good
manie
sliced
Onions
,
and
let
them
boile
well
together
till
the
Onions
bee
tender
,
and
then
season
your
broth
with
Vergious
and
a
litle
bruised
pepper
:
Take
vp
your
Ducke
and
laie
it
vpon
sops
,
and
giue
it
two
slices
vpon
the
brest
,
and
sticke
it
full
of
Cloues
,
and
powre
the
broth
vpon
it
.
To
boyle
Stockdoues
.
SEeth
them
with
béefe
or
mutton
.
Take
the
best
of
the
broth
,
and
put
in
a
pipkin
,
and
put
thereunto
Onions
finely
minced
and
a
fewe
Currans
and
so
boile
them
till
they
be
verie
tender
,
and
season
them
,
with
vergious
and
a
litle
swéet
butter
,
and
powre
them
vpon
your
Stockdoues
,
when
they
be
laid
vpon
your
sops
.
To
boyle
a
Conie
with
a
pudding
in
his
bellie
.
TAke
your
Conie
and
flea
him
,
&
leaue
on
the
eares
,
and
wash
it
faire
and
take
grated
bread
,
sweet
suet
minced
fine
,
Corrans
,
and
some
fine
hearbes
,
Peniroiall
,
winter
sauerie
,
Parslie
,
Spinnage
or
●eetes
,
sweete
Marioram
,
and
chop
your
hearbes
fine
,
and
season
it
with
Cloues
,
Mace
and
Suger
,
and
a
litle
Creame
,
and
salt
,
and
yolkes
of
Egges
,
and
Dates
minced
fine
.
Then
mingle
al
your
stuffe
together
,
and
put
it
into
your
rabbets
bellie
,
and
sowe
it
vp
with
a
thred
.
For
the
broth
,
take
Mutton
broth
,
when
it
is
boyled
a
little
,
and
put
it
in
,
then
put
in
Goose
berries
or
els
Grapes
,
Currans
,
and
swéete
Butter
,
Vergious
,
salte
,
grated
bread
,
and
Sugar
a
litle
,
and
when
it
is
boyled
,
lay
it
in
a
dish
with
sops
,
and
so
serue
it
in
.
To
boyle
Chickens
or
Capons
.
FIrst
boyle
them
in
faire
water
till
they
be
tender
:
then
take
bread
and
stéepe
it
in
the
broth
of
them
,
and
with
the
yolkes
of
foure
or
fiue
Egges
,
and
Vergious
or
white
Wine
,
straine
it
,
and
there
with
season
your
broth
and
your
Capon
in
it
.
Then
take
Butter
,
Parslie
,
and
other
small
hearbs
,
and
chop
them
into
it
.
And
so
serue
them
foorth
vppon
soppes
of
bread
.
To
boyle
Chickins
with
a
Cawdle
.
TAke
your
chickens
when
they
are
fair
scalded
,
and
trussed
and
stuffed
with
Parselie
in
their
bellies
,
and
put
them
in
a
potte
with
faire
water
and
a
little
salt
,
and
put
to
them
twentie
Prunes
,
halfe
a
handfull
of
Corrans
and
Raisons
,
and
let
them
boyle
altogether
till
your
Chickens
be
tender
,
then
take
sixe
yolkes
,
and
a
pinte
of
Vinegar
,
and
straine
them
together
,
and
put
thereto
a
quarterne
of
Sugar
,
or
as
yee
thinke
meete
,
and
so
let
it
boyle
,
but
ye
must
stirre
it
still
,
els
it
wil
curd
:
and
when
it
boyleth
take
it
from
the
fire
:
then
take
your
chickins
,
and
put
them
in
a
colender
,
that
the
broth
may
goe
cleane
away
,
and
so
put
your
chickens
and
the
fruite
into
the
cawdell
,
and
make
soppes
,
and
lay
on
your
chickens
and
the
fruite
,
and
powre
on
the
cawdell
.
To
seeth
chickens
in
Lettice
.
TAke
a
necke
of
Mutton
with
a
Marrowe
bone
,
and
so
let
it
seeth
and
scumme
it
cleane
,
and
let
it
boyle
well
together
,
and
when
it
is
enough
,
then
take
out
some
of
it
,
and
straine
it
,
and
put
in
your
chickens
:
then
take
a
good
many
Lettuce
,
and
wash
them
cleane
and
put
them
in
.
Then
take
a
litle
white
breade
and
straine
it
,
and
put
it
into
the
pot
to
thicke
it
withall
.
Then
put
a
litle
whole
mace
to
season
it
,
with
Pepper
and
Vergious
,
and
a
litle
Suger
,
and
cut
Sops
,
and
lay
them
on
,
and
put
on
the
marrow
,
and
so
serue
them
.
How
to
boile
chickens
with
hearbs
.
TAke
your
Chickens
and
scalde
them
,
and
trusse
the
wings
on
,
and
put
then
forte
vnder
the
wings
of
your
chickens
,
and
set
them
on
in
a
litle
pot
and
scumme
them
faire
,
when
they
haue
boiled
,
put
in
Spinnage
or
Lettuce
a
good
deale
,
and
Rosemary
,
swéete
Butter
,
Vergious
,
salt
,
and
a
litle
Suger
,
and
strayned
Bread
with
a
litle
wine
,
and
cut
sippets
and
serue
it
out
.
So
may
you
boile
mutton
,
or
Pigions
or
Conie
.
How
to
seeth
Hennes
and
Capons
in
Winter
in
white
broth
.
TAke
a
necke
of
mutton
and
a
marrowe
bone
,
and
let
them
boile
with
the
Hens
together
,
then
take
Carret
rootes
and
put
them
into
the
potte
,
and
then
straine
a
litle
bread
to
thicke
the
pot
with
all
and
not
too
thicke
:
season
it
with
Pepper
and
Vergious
,
and
then
couer
them
close
,
and
then
let
them
boile
together
,
then
cut
sops
and
put
the
broth
and
the
marrow
aboue
,
and
so
serue
them
.
To
boyle
Calues
feet
or
Lambs
feet
.
TAke
your
Calues
feet
after
they
be
scalded
,
cut
them
in
the
middest
,
and
put
them
into
an
earthen
pot
,
&
put
to
them
mutton
broth
asmuch
as
wil
couer
them
then
take
a
litle
Spinnage
and
Lettice
,
and
a
little
stripped
Time
,
and
put
it
in
your
pot
,
and
a
dishe
of
swéet
butter
,
and
a
litle
salt
,
and
let
them
boyle
till
they
be
verie
tender
:
and
when
ye
be
readie
to
serue
them
foorth
,
take
the
yolkes
of
thrée
Egges
,
and
almost
a
pinte
of
Vergious
,
and
stirre
them
well
together
,
and
take
your
pot
from
the
fire
séething
,
and
put
in
your
Vergious
and
egges
,
and
stirre
it
well
,
and
serue
them
in
vpon
sops
.
How
to
boile
a
tripe
.
TAke
a
Tripe
and
cut
it
in
péeces
,
of
the
breadth
and
length
of
your
finger
,
and
put
them
in
an
earthen
pot
,
&
put
thereto
as
much
Mutton
broth
as
will
couer
them
,
a
litle
Lettice
,
Spinnage
,
a
litle
salt
and
Vergious
,
so
let
them
stew
softly
til
they
be
verie
tender
,
&
when
yée
will
serue
them
in
,
cast
on
a
litle
Pepper
,
and
serue
them
on
sops
.
To
boyle
tripes
,
pigs
petietots
or
Neates
feet
.
TAke
your
Neats
féete
,
tripes
,
or
petitoes
,
and
cut
them
in
small
péeces
,
and
boile
them
with
butter
,
Sinamon
,
Currans
,
and
a
litle
vinigar
,
and
serue
them
in
vpon
sops
.
How
to
boyle
pigs
petitoes
another
way
.
BOyle
them
in
a
pint
of
Bastard
,
and
put
thereto
four
Dates
minced
,
with
a
few
Corrans
and
a
litle
Time
,
chop
the
time
small
,
so
let
it
boile
,
till
it
be
wel
:
season
your
pot
with
Sinamon
,
Ginger
,
salt
,
and
a
litle
Vergious
.
To
boyle
Chickens
after
the
French
fashion
.
QVarter
the
Chickens
in
foure
péeces
:
then
take
after
the
rate
of
a
pinte
of
wine
for
two
Chickens
:
then
take
time
&
parsly
as
small
minced
as
ye
can
,
and
foure
or
fiue
Dates
,
with
the
yolkes
of
foure
hard
Egges
:
and
let
this
boile
together
,
and
when
you
will
season
your
pot
,
put
in
salt
,
sinamon
and
Ginger
,
and
serue
it
foorth
.
To
boile
tripes
after
the
French
fashion
.
TAke
a
Tripe
,
and
a
fewe
Onions
,
mince
them
small
together
,
and
boyle
them
together
,
and
season
your
pot
with
a
little
Pepper
,
Vinigre
and
salt
,
and
so
serue
them
.
How
to
make
long
worts
.
TAke
a
good
quantitie
of
Colewortes
and
seeth
them
in
water
whole
a
good
while
,
then
take
the
fattest
of
powdered
béefe
broth
,
and
put
to
the
woortes
,
and
let
them
séeth
a
good
while
after
:
then
put
them
in
a
platter
and
lay
your
poudred
béefe
vpon
it
.
Triped
mutton
.
TAke
a
paunche
of
a
Shéepe
faire
scowred
,
cast
it
in
a
pot
of
boyling
water
,
and
scum
it
cleane
and
take
vp
the
fat
.
Then
take
it
and
cut
it
in
small
peeces
of
the
breadth
of
twoo
pence
,
and
put
it
in
a
potte
of
stronge
broth
of
Béefe
or
mutton
,
take
Parslie
blades
minced
and
put
to
it
,
and
let
it
seeth
.
Then
put
in
powder
of
Ginger
,
a
litle
Vergious
,
Saffron
and
salt
,
and
let
them
boile
together
till
it
bee
enough
,
so
serue
it
foorth
.
How
to
boyle
a
Lambs
head
and
purtenance
.
STrain
your
broth
into
a
pipkin
,
and
set
it
on
the
fire
,
and
put
in
butter
,
and
scum
it
as
cleane
as
you
can
,
and
put
in
your
meate
,
and
put
in
Endiue
,
and
cut
it
a
litle
and
straine
a
litle
yeast
,
and
put
into
it
,
and
Currans
,
and
Prunes
,
and
put
in
all
manner
of
spices
,
and
so
serue
it
vpon
sops
.
How
to
boile
Quailes
.
FIrst
put
them
into
a
pot
with
swéete
broth
and
set
them
on
the
fire
:
then
take
a
Carret
roote
,
and
cut
him
in
péeces
,
and
put
into
the
pot
:
then
take
parsely
with
swéet
hearbs
,
and
chòp
them
a
little
,
and
put
them
into
the
pot
:
then
take
Sinamon
,
ginger
,
nutmegs
and
pepper
,
and
put
in
a
litle
vergious
,
and
so
season
it
with
salt
,
serue
them
vpon
sops
and
garnish
them
with
fruite
.
How
to
smere
a
Conie
.
TAke
the
Liuers
and
boyle
them
,
and
chop
it
,
and
sweet
hearbs
,
apples
,
and
the
yolkes
of
hard
Egges
,
and
chop
them
altogether
,
and
Currans
,
Sugar
,
Sinamon
,
Ginger
,
and
parsley
,
and
fill
the
Conie
ful
hereof
,
then
put
her
into
the
sweet
broth
,
and
put
in
sweet
butter
,
then
chop
the
yolkes
of
hard
Egges
,
sinamon
,
Ginger
,
sugar
,
and
cast
it
on
the
connie
when
you
serue
it
vp
,
season
it
with
salte
,
serue
it
on
sops
,
and
garnish
it
with
fruit
.
How
to
make
Hodgepot
.
BOyle
a
necke
of
Mutton
,
or
a
fat
rumpe
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
Onions
to
it
,
two
handfull
of
Marigold
flowers
,
and
a
handfull
of
Parsley
fine
picked
,
and
grosse
shred
,
and
not
too
small
,
and
so
boyle
them
in
the
broth
,
and
thick
it
with
strained
bread
,
putting
therin
grosse
beaten
pepper
,
and
a
spooneful
of
Vinigar
:
and
let
it
boyle
somewhat
thicke
,
and
so
lay
it
vpon
your
meat
.
How
to
a
make
Hodgepot
in
pots
.
TAke
a
good
peece
of
a
leg
of
Mutton
,
pare
away
the
skinne
from
the
flesh
verie
small
,
and
take
halfe
as
much
marrowe
as
you
doe
flesh
,
&
then
put
them
both
into
an
earthen
pot
and
put
to
it
halfe
a
pint
of
beefe
broth
,
or
halfe
a
pint
of
Mutton
broth
that
is
not
salt
,
and
put
thereto
a
Nutmeg
beaten
,
and
a
litle
pepper
,
two
spoonefuls
of
currans
,
and
twenty
prunes
and
let
them
stewe
softlie
vpon
a
soft
fire
,
and
stirre
it
well
together
often
,
or
els
it
will
gather
together
in
lumps
:
and
when
it
hath
stued
an
houre
,
put
into
it
a
spoonful
of
vergious
and
serue
it
vpon
sops
.
The
order
to
boyle
a
brawne
.
TAke
your
Brawn
,
and
when
you
haue
cut
him
out
,
lay
him
in
fayre
water
foure
and
twentie
houres
,
and
shift
it
foure
or
fiue
tymes
,
and
scrape
and
bind
vp
those
that
you
shall
thinke
good
with
hempe
,
and
binde
one
handfull
of
greene
Willowes
together
,
and
lay
them
in
the
bottome
of
the
pan
,
and
then
put
in
your
Brawne
and
scum
it
verie
cleane
,
and
let
it
boyle
but
softly
,
and
it
must
bee
so
tender
that
you
may
put
a
straw
through
it
,
and
when
it
is
boyled
enough
,
let
it
stand
and
coule
in
the
pan
,
and
when
you
take
it
vp
,
let
it
lye
in
Trayes
one
houre
or
two
,
and
then
make
sowsing
drink
with
ale
and
water
,
and
salt
,
and
you
must
make
it
verie
strong
,
and
so
let
it
lie
a
weeke
before
you
spend
it
.
How
to
make
a
good
white
broth
.
TAke
two
marrow
bones
and
a
Cock
,
and
boyle
them
together
in
faire
water
and
white
wine
.
Then
take
Parsley
,
Tyme
,
Spinnage
&
Lettice
,
and
bind
them
in
a
bundell
,
and
put
it
in
the
pot
with
the
water
and
wine
,
the
Cock
&
marrow
bones
.
Then
take
Prunes
and
currans
,
&
binde
them
in
a
cloth
,
and
put
them
in
the
potte
,
and
a
quantitie
of
whole
mace
,
and
binde
them
in
like
manner
by
themselues
,
and
put
into
the
pot
a
peece
of
Butter
,
and
a
good
quantitie
of
Sugar
.
When
the
Cocke
and
the
mary
bones
be
sodden
and
readie
to
be
serued
:
Then
take
from
them
the
broth
,
and
straine
it
verie
cleane
,
and
put
it
into
another
pot
.
Then
take
the
said
mace
,
Prunes
and
currans
foorth
of
the
clothes
&
put
them
into
the
pot
:
them
take
three
yolkes
of
Egs
,
and
Rosewater
,
and
put
them
into
the
broth
,
and
boyle
it
a
little
while
,
fayre
and
softlie
with
a
litle
salt
,
and
so
serue
it
.
How
to
make
Farts
of
Portingale
.
TAke
a
peece
of
a
leg
of
Mutton
,
mince
it
smal
and
season
it
with
cloues
,
Mace
pepper
and
salt
,
and
Dates
minced
with
currans
:
then
roll
it
into
round
rolles
,
and
so
into
little
balles
,
and
so
boyle
them
in
a
little
beefe
broth
and
so
serue
them
foorth
.
How
to
make
Fystes
of
Portingale
.
TAke
some
swéet
suet
minced
small
,
the
yolks
of
two
egs
,
with
grated
bread
and
currans
:
temper
al
these
together
with
a
litle
saffron
,
sinamon
,
ginger
,
and
a
litle
salt
:
then
seeth
them
in
a
litle
Bastard
or
sack
a
little
while
:
and
when
they
haue
boiled
a
litle
take
it
vp
,
and
cast
some
sugar
to
it
,
&
so
make
bals
of
it
as
big
as
tennis
balles
,
&
lay
foure
or
fiue
in
a
dish
,
and
powre
on
some
of
the
broth
that
they
were
sodden
in
,
and
so
serue
them
.
How
to
make
French
pottage
.
TAke
the
ribs
of
Mutton
,
chop
them
small
the
bones
and
all
,
with
the
flesh
in
square
peeces
.
Then
take
Carret
roots
,
and
for
lack
of
them
,
Onions
,
or
both
together
and
if
you
will
,
or
els
hearbes
,
such
as
you
like
:
seeth
al
these
together
,
and
when
you
will
serue
it
in
,
season
your
pot
with
a
little
Synamon
,
Pepper
and
salt
,
and
so
serue
it
foorth
.
How
to
make
fine
pappe
.
TAke
Milke
and
flower
strain
them
,
and
set
it
ouer
the
fire
till
it
boyle
.
Then
take
it
off
and
let
it
coole
,
then
take
the
yolkes
of
egs
straine
them
and
put
it
in
the
milk
,
and
some
salt
,
and
set
it
in
the
fyre
,
and
stir
it
till
it
bee
thicke
,
and
let
it
not
boyle
fullie
.
Then
put
it
in
a
dish
abroade
,
and
serue
it
foorth
for
good
pottage
.
A
broth
for
a
weake
bodie
.
TAke
a
legge
of
Veale
,
and
set
it
ouer
the
fyre
in
a
gallon
of
water
,
and
scum
it
clean
and
when
you
haue
so
doone
,
put
in
thrée
quarters
of
a
pounde
of
currans
,
halfe
a
pound
of
prunes
&
a
good
handfull
of
Borage
,
as
much
Langde
beefe
,
as
much
of
Mints
,
and
as
much
of
Harts
tong
,
let
all
these
seeth
togeather
till
all
the
strength
of
the
flesh
be
sodden
out
:
then
straine
it
as
cleane
as
you
can
.
And
if
ye
think
the
patient
be
in
any
heat
,
put
in
Violet
leaues
,
or
Succorie
,
as
ye
do
with
other
hearbs
.
A
good
way
to
powder
or
barrell
beefe
.
TAke
the
beefe
and
lay
it
in
mere
sawce
a
day
&
a
night
.
Then
take
out
the
béefe
and
lay
it
vpon
a
hirdle
,
and
couer
it
close
with
a
sheete
,
and
let
the
hurdle
be
said
vpon
a
peuerell
or
couer
to
saue
the
mere
sauce
that
commeth
from
it
:
then
seeth
the
brine
,
and
lay
in
your
Beefe
againe
,
see
the
brine
be
colde
so
let
it
lye
two
dayes
and
one
night
:
then
take
it
out
,
&
lay
it
again
on
a
hurdel
two
or
three
dayes
.
Then
wype
it
euerie
peece
with
linnen
cloth
,
dry
them
and
couch
it
with
salt
,
a
laying
of
Beef
and
another
of
salt
:
and
ye
must
lay
a
stick
crosse
each
way
,
so
that
the
brine
may
run
from
the
salt
.
How
to
keep
Lard
after
my
Lord
Ferries
way
.
SCald
your
hogge
,
and
euen
as
you
dresse
your
Bacon
hogge
,
so
dresse
this
:
then
lay
it
in
salt
,
the
space
of
three
weekes
or
a
moneth
.
Then
take
it
vp
,
and
let
it
hang
ther
as
in
maner
is
no
smoke
:
but
when
ye
thinke
it
waxeth
moyst
,
let
it
be
hanged
so
lowe
that
the
heate
of
the
fire
may
come
to
it
:
or
els
put
it
in
an
Ouen
when
the
breade
is
drawne
out
,
and
when
ye
thinke
it
be
wel
dried
,
take
it
out
againe
til
it
waxe
moyst
again
,
and
so
ye
shal
keepe
it
wel
enough
thrée
quarters
of
a
yeare
,
and
neuer
take
the
leane
from
the
fat
but
as
ye
occupie
it
.
How
to
keepe
Larde
after
my
Lady
Westone
Brownes
way
.
FLea
the
fat
Lard
from
the
flesh
,
and
put
in
bay
salt
,
ye
must
cast
a
good
deale
vppon
it
,
and
euen
so
salt
it
,
and
roule
it
together
round
,
and
so
put
it
in
a
heap
of
salt
,
and
when
ye
will
occupie
any
of
it
,
cut
of
it
as
yee
need
,
and
lay
it
in
water
,
and
so
ye
may
keepe
it
as
long
as
ye
will
.
The
keeping
of
Lard
after
my
Lady
Marquesse
Dorsets
way
.
TAke
a
fat
hog
and
salt
him
,
and
when
he
is
through
cold
,
quarter
him
,
and
take
all
the
bones
and
the
flesh
from
the
fat
:
and
then
take
the
fat
of
the
said
hog
,
and
couch
it
in
fayre
dry
white
salt
,
and
so
keepe
it
two
or
thrée
dayes
:
then
change
it
again
into
faire
drie
white
salt
,
euerie
thirde
or
fourth
day
,
and
at
the
fourtéen
daies
end
,
take
faire
cold
water
and
white
salt
and
make
a
verie
strong
brine
,
so
that
your
brine
be
made
so
strong
that
it
will
beare
an
egge
almost
cleane
aboue
the
brine
,
and
put
it
in
a
faire
close
vessell
:
then
take
the
said
Lard
and
lay
it
in
the
said
brine
,
so
that
the
brine
couer
it
ouer
:
so
change
it
into
new
brine
euerie
fourtéen
daies
,
for
the
space
of
sixe
weeks
,
and
after
that
it
needeth
not
to
be
changed
.
But
the
brine
may
not
be
made
of
wel
water
.
To
make
Blaminger
.
TAke
a
Capon
,
boyle
him
in
faire
water
verie
tender
,
then
take
the
brawne
of
him
&
chop
it
small
,
then
take
Almones
,
and
blanch
them
,
and
beat
them
small
,
and
then
put
in
your
chopped
capon
and
beate
them
together
verie
small
:
then
a
quart
of
Creame
and
the
whites
of
ten
Egs
,
&
the
crum
of
a
fine
Manchet
,
and
your
stuffe
,
and
mingle
them
altogether
,
then
strain
them
,
and
when
it
is
strained
put
in
a
good
quantitie
of
Sugar
,
and
a
little
salt
.
Then
take
a
faire
pot
,
and
put
your
stuffe
in
it
,
and
set
it
to
the
fire
,
stirre
it
,
and
boyle
it
as
thicke
as
an
Apple
moise
,
when
you
haue
boyled
it
,
lay
it
in
a
fair
platter
til
it
be
colde
:
then
strain
it
againe
with
a
litle
Rosewater
,
and
when
you
serue
it
in
,
cast
sugar
vpon
it
,
&
dish
it
in
thrée
partes
.
How
to
make
Blaminger
without
Creame
or
Egs.
TAke
a
capon
and
almonds
,
and
beat
them
as
before
is
said
:
Then
take
faire
hot
water
,
and
put
into
your
capon
and
Almondes
:
then
put
the
crumme
of
a
Manchet
in
it
,
and
let
it
stand
and
soke
,
then
strain
it
,
and
when
it
is
strayned
put
in
your
sugar
,
and
boyle
it
of
the
thicknes
of
an
apple
moise
:
then
let
it
cool
and
straine
it
againe
with
a
little
Rosewater
and
so
serue
it
.
Stewed
meates
.
To
make
stewed
broth
either
for
flesh
or
fish
.
TAke
halfe
a
handfull
of
Rosemarie
,
and
asmuch
of
Time
,
and
binde
it
on
a
bundle
with
thréed
after
it
is
washt
,
and
put
it
in
the
pot
,
after
that
the
pot
is
cleane
scummed
,
and
let
it
boile
a
while
,
then
cut
sops
of
white
bread
,
and
put
them
in
a
greate
charger
,
and
put
on
the
same
scalding
broth
,
&
when
it
is
soken
enough
,
straine
it
through
a
strainer
,
with
a
quantitie
of
wine
or
good
ale
,
so
that
it
be
not
too
tart
,
and
when
it
is
strained
,
poure
it
in
a
pot
,
and
then
put
in
your
raisins
and
Prunes
,
and
so
let
them
boyle
till
the
meate
be
enough
.
If
the
broth
bee
too
sweete
put
in
the
more
wine
,
or
else
a
litle
Vinegre
.
To
make
stewed
steakes
.
TAke
a
brest
of
Mutton
,
cutte
it
in
péeces
,
wash
it
clean
:
then
put
it
in
a
faire
pot
:
and
fill
your
pot
with
ale
or
halfe
wine
and
halfe
water
,
make
it
séeth
and
scum
it
cleane
.
Then
put
into
your
pot
a
fagot
of
Time
and
Rosemarie
,
and
Parslie
,
and
thrée
or
foure
Onions
cut
rounde
,
take
a
litle
Parsley
picked
very
small
,
let
them
boyle
altogether
.
Then
take
Prunes
,
smal
Raisons
,
and
great
Dates
,
and
let
them
boile
altogether
:
then
season
your
pot
with
these
spices
.
Take
Salt
and
a
litle
Saffron
Cloues
and
Mace
,
Sinamon
,
Ginger
,
&
a
litle
Sugar
:
take
a
quantitie
of
thess
spices
,
and
put
them
into
your
pot
,
&
let
them
stew
altogether
,
and
when
they
be
tender
,
put
a
litle
Vergious
to
them
,
and
let
them
stew
againe
,
then
lay
soppes
of
a
Manchet
vnder
them
in
a
platter
,
at
the
first
yee
must
put
a
good
deale
of
marrow
in
it
.
To
stew
a
capon
in
white
broth
.
TAke
marrow
bones
with
the
capon
,
and
séeth
them
in
faire
water
,
put
to
it
a
few
maces
,
and
thrée
races
of
Ginger
minced
,
and
salt
:
and
when
the
Capon
is
almost
sodden
,
put
in
a
good
quantitie
of
Lettuce
,
and
let
them
séeth
a
while
.
Then
serue
in
the
Capon
vpon
sops
,
and
the
hearbs
vpon
it
.
To
stew
a
Capon
in
Lemmons
.
TAke
and
slice
your
Lemmons
,
&
put
them
in
a
platter
,
and
put
to
them
white
wine
,
Rose
water
,
and
Sugar
,
and
so
boyle
them
and
sugar
till
they
be
tender
.
Then
take
the
best
of
the
broth
wherein
your
Capon
is
boyled
:
and
put
thereto
whole
mace
,
whole
Pepper
,
and
red
Corrans
,
Barberies
,
a
litle
Time
and
good
store
of
Marrowe
.
Let
them
boyle
well
together
,
till
the
broth
bee
almost
boyled
away
,
that
you
haue
no
more
than
will
wet
your
soppes
.
Then
pour
your
Lemmons
vpon
your
Capon
,
and
season
your
broth
with
Vergious
and
Sugar
,
and
put
it
also
vpon
your
Capon
.
To
stew
Chickens
.
TAke
the
best
of
your
mutton
broth
,
and
put
thereto
a
litle
whole
pepper
,
and
a
litle
whole
Mace
,
Parsley
,
and
Time
,
and
boyle
them
.
Then
put
in
halfe
a
dish
of
swéet
butter
.
Vergious
,
and
a
péece
of
Sugar
.
Then
take
a
good
quantity
of
Gooseberies
,
and
boil
them
,
by
themselues
in
a
litle
broth
,
and
poure
them
vpon
your
Chickens
:
put
into
your
broth
a
spoonfull
of
yest
.
To
stew
birdes
.
TAke
small
birds
faire
picked
,
drawne
,
the
legs
cut
off
,
frye
them
in
butter
or
suet
wel
.
Then
lay
them
in
a
faire
cloth
and
let
the
Butter
soak
all
away
:
then
take
Onions
minsed
small
,
cast
them
in
a
pot
,
and
take
a
portion
of
Sauell
,
&
of
wine
,
draw
them
through
a
strainer
,
and
cast
it
into
the
pot
,
with
the
Onions
and
birds
fryed
,
with
Cloues
,
Mace
,
and
a
litle
Pepper
,
let
all
these
boyle
together
till
it
be
enough
,
and
put
to
it
sugar
,
powder
of
Ginger
,
salt
and
Saffron
,
and
so
serue
it
foorth
.
To
stew
Larks
or
Sparrowes
.
TAke
of
your
mutton
broth
the
best
,
and
put
it
in
a
pipkin
,
and
put
to
it
a
litle
whole
Mace
,
whole
pepper
,
Claret
wine
,
marigolde
leaues
,
Barberies
,
Rosewater
,
vergious
,
sugar
,
and
Marrow
,
or
else
swéet
butter
:
per
boil
the
Larkes
before
,
and
then
boyle
them
in
the
same
broth
,
and
lay
them
vpon
sops
.
An other
way
to
stew
Larkes
.
YOu
must
take
them
&
draw
them
clean
and
cut
of
their
féet
,
&
then
take
a
good
deal
of
wine
in
a
platter
,
and
take
a
good
deale
of
marrow
,
and
put
it
in
the
wine
,
and
set
them
on
a
Chafingdish
,
and
let
them
stew
there
a
good
while
:
then
take
a
quantity
of
small
Raisins
and
wash
them
cleane
,
and
put
them
into
the
broth
,
and
take
a
litle
Suger
and
Synamon
,
and
a
few
crums
of
Manchet
bread
and
put
them
into
the
Larkes
,
and
let
them
stew
altogether
.
Then
take
and
cut
half
a
dozen
tostes
,
and
lay
them
in
a
platter
,
then
put
them
into
a
dish
with
broth
and
serue
them
out
.
How
to
stew
a
mallard
.
TAke
your
mallard
and
séeth
him
in
fayre
water
with
a
good
marrowe
bone
,
and
in
Cabbage
worth
,
or
Cabbage
Lettice
,
or
both
,
and
some
parsnep
roots
,
and
Carret
roots
,
and
when
all
these
bée
well
sodden
,
put
in
prunes
,
put
in
prunes
enough
,
and
thrée
dates
,
and
season
him
with
salt
,
cloues
,
and
Mace
,
and
a
litle
sugar
,
and
pepper
,
and
then
serue
it
out
wyth
sippets
,
and
put
the
Marie
vpon
them
,
and
the
whole
Mace
say
on
the
sippets
,
and
the
dates
quartered
,
and
the
prunes
,
and
the
roots
cut
in
round
slices
,
and
lay
them
vpon
the
sippets
also
,
and
the
Cabage
leaues
lay
vpon
the
mallard
.
To
stew
a
Cocke
.
YOu
must
cut
him
in
six
péeces
,
and
wash
him
clean
,
and
take
prunes
,
currans
and
dates
cut
very
small
,
and
raisons
of
the
sun
,
and
sugar
beaten
verie
small
,
sinamon
,
Ginger
,
and
nutmegs
like
wise
beaten
,
and
a
litle
maidens
haire
cut
verie
small
,
and
you
must
put
him
in
a
pipkin
,
and
put
in
almost
a
pint
of
Muskadel
,
and
then
put
your
spice
and
sugar
vpon
your
Cocke
,
and
put
in
your
fruit
betwéen
euery
quarter
,
and
a
péece
of
golde
be
betwéen
euery
peece
of
your
Cocke
,
them
you
must
make
a
lid
of
wood
fit
for
your
pipkin
,
and
close
it
as
close
as
you
can
with
paste
,
that
no
ayre
come
out
,
nor
water
can
come
in
,
and
then
you
must
fil
two
brasse
pots
ful
of
water
,
and
set
on
the
fire
,
and
make
fast
the
pipkin
in
one
of
the
brasse
pots
,
so
that
the
pipkins
féet
touche
not
the
brasse
pots
bottom
,
nor
the
pot
sides
and
so
let
them
boils
four
and
twenty
houres
,
and
fil
vp
the
pot
still
as
it
boiles
away
,
with
the
●ther
pot
that
stands
by
,
and
when
it
is
boyled
,
take
out
your
gold
,
and
let
him
drink
it
fasting
and
it
shall
help
him
:
this
is
approued
.
How
to
stew
a
Neates
foote
.
FIrst
let
your
Neates
foote
be
scalded
and
made
cleane
.
Then
take
Onions
,
slic●
them
and
boile
them
well
in
faire
water
Then
take
half
water
and
halfe
wine
,
〈◊〉
muche
as
neede
to
serue
for
the
boyling
of
th●
Neates
foot
,
which
wil
be
soone
enough●
&
pu●
it
in
a
pipkin
.
Put
therein
some
cloues
,
and
〈◊〉
the
whole
pepper
,
and
take
the
onions
out
o●
water
they
were
sodden
in
,
&
put
them
int●
the
same
pipkin
,
&
the
neats
●eet
with
them
ti●
it
be
almost
enough
.
Then
take
a
litle
Vergious
,
half
a
dish
of
sweet
butter
,
and
a
litle
sugar
,
and
let
them
boyle
a
litle
together
,
&
serv●●
them
in
vpon
sops
.
How
to
make
stewed
pottage
in
L●●●
.
TAke
a
faire
pot
,
and
fil
it
full
of
water
,
take
a
saueer
●ul
of
Oyle
Oliue
,
and
p●●
it
into
the
pot
▪
then
set
your
pot
on
the
〈◊〉
and
let
it
boyl
.
Then
take
parslie
rootes
,
an●
fennel
roots
,
and
scrape
them
cleane
,
then
tu●
them
of
the
bignesse
of
a
Prune
,
and
put
them
into
the
pot
.
Then
take
bread
,
and
cut
it
in
sop●
and
cast
it
into
a
pot
of
wine
:
the
wine
〈◊〉
it
,
an●
put
it
in
the
pot
.
Then
take
rosemary
,
Time
.
and
parsley
and
binde
them
together
,
and
put
them
into
the
pot
:
then
take
Dates
,
Prunes
,
Corrans
and
great
Raisons
,
and
wash
them
cleane
,
and
put
them
in
the
pot
.
Then
season
your
pot
with
salt
,
Cloues
,
Mace
,
and
a
litle
sugar
.
If
it
be
not
red
enough
,
take
Saunders
and
colour
your
pot
therwith
,
looke
that
your
broth
be
thick
enough
.
How
to
stew
beefe
.
TAke
béefe
and
smyte
it
in
péeces
,
and
washe
it
in
faire
water
,
and
strain
that
water
and
put
it
in
the
potte
with
the
Béefe
,
and
boyle
them
together
.
Then
take
Pepper
,
Cloues
,
Mace
,
Onions
,
parsley
and
sage
,
cast
it
therto
and
let
it
boile
together
:
Then
make
liquor
with
bread
and
thicke
it
:
and
so
let
if
séethe
a
good
while
after
that
the
thicking
is
in
.
Then
put
in
Saffron
,
salt
,
and
vinegar
,
and
so
serue
it
foorth
.
Another
way
to
stew
Beefe
.
BOil
your
flank
of
béef
verie
tender
,
til
the
broth
bée
almost
consumed
,
then
put
the
broth
into
a
pipkin
,
&
put
to
it
Onions
,
caret
roots
sheed
smal
,
being
render
sodden
before
and
pepper
grose
beaten
,
vergious
;
and
halfe
a
dish
of
swéet
butter
,
and
so
lay
it
vpon
.
How
to
make
brine
to
keepe
Lard
.
TAke
faire
Water
and
white
salte
,
and
all
to
stirre
them
with
a
staffe
a
good
prity
while
:
then
lay
the
lard
in
it
one
night
and
one
day
to
soake
out
the
blood
of
the
Lard
.
Then
make
new
brine
in
like
maner
,
and
beat
it
,
vntil
the
time
that
the
salt
is
consumed
,
and
then
it
will
be
clear
:
that
done
,
put
the
brine
in
a
prety
tub
that
hath
a
couer
wel
fastened
,
them
lay
in
your
Lard
,
and
kéep
it
vnder
brine
with
splints
,
them
couer
the
tub
close
:
and
thus
ye
may
kéepe
the
Lard
white
and
swéet
two
or
thrée
yeres
,
with
change
of
Brine
when
néed
shal
require
.
To
make
Maunger
Blaunch
.
TAke
half
a
pound
of
Rice
verie
clean
picked
and
washed
,
them
beat
it
very
fine
,
and
searse
it
through
a
fine
searse
,
&
put
the
finest
of
it
in
a
quart
of
mornings
milke
,
&
strain
it
through
a
strainer
,
and
put
it
in
a
faire
pot
,
and
set
it
on
the
fire
,
but
it
must
be
but
a
soft
fire
,
&
still
stir
it
with
a
broad
stick
.
And
when
it
is
a
litle
thick
take
it
from
the
fire
,
and
take
the
brawne
of
a
verie
tender
Capon
,
and
pul
it
in
as
smal
péeces
as
ye
can
,
and
the
Capon
must
be
sodden
in
faire
water
,
&
the
brawn
of
it
must
bee
pulled
as
small
as
a
horse
haire
with
your
fingers
,
&
put
it
into
the
milke
which
is
but
halfe
thickened
,
and
then
put
in
as
much
sugar
,
as
ye
think
wil
make
it
swéet
,
and
put
in
a
dozen
spoonfuls
of
good
Rosewater
,
and
set
it
to
the
fire
again
and
stir
it
well
,
&
in
the
stirring
,
all
to
beate
if
with
your
stick
,
from
the
one
side
of
the
pan
to
the
other
,
and
when
it
is
as
thick
as
pap
,
take
it
from
the
fire
,
and
put
it
in
a
fair
platter
,
and
when
it
is
cold
,
lay
thrée
slices
in
a
dish
,
and
cast
a
litle
sugar
on
it
,
and
so
serue
it
in
.
How
to
sowce
a
Pigge
.
YOu
must
take
white
wine
,
&
a
litle
swéet
broth
,
and
halfe
a
score
of
nutmegs
cut
in
quarters
:
then
take
swéete
Margeram
,
rosemary
,
baies
,
and
Time
,
and
let
them
boile
all
together
,
scum
them
very
cleane
:
&
when
they
be
boiled
,
put
them
in
an
earthen
pan
,
and
the
sirrop
also
,
and
when
ye
serue
them
,
a
quarter
in
a
dish
,
and
the
baies
&
nutmegs
on
the
top
.
Baked
meates
.
To
make
paste
,
and
to
raise
coffins
.
TAke
fine
flower
,
and
lay
it
on
a
boord
,
&
take
a
certaine
of
yolkes
of
Egges
as
your
quantitie
of
flower
is
,
then
take
a
certaine
of
Butter
and
water
,
and
botle
them
together
,
but
you
must
take
héed
ye
put
not
too
many
yolks
of
Egges
,
for
if
you
doe
it
will
make
it
dry
and
not
pleasant
in
eating
:
and
ye
must
take
héed
ye
put
not
in
too
much
Butter
,
for
if
you
doe
,
it
wil
make
it
so
fine
and
so
short
that
you
cannot
raise
:
and
this
paste
is
good
to
raise
all
maner
of
Coffins
:
like
wise
if
ye
bake
Venison
,
bake
it
in
the
paste
aboue
named
.
To
make
fine
paste
another
way
.
TAke
butter
and
ale
,
and
seeth
them
together
:
then
take
your
flower
,
and
put
thereinto
three
egs
,
sugar
,
saffron
,
and
salt
.
To
make
short
paste
in
Lent
.
TAke
thick
almond
milke
séething
hot
,
&
so
wet
your
flower
with
it
:
&
sallet
oyle
fried
,
&
saffron
,
and
so
miggle
your
paste
altogether
,
and
that
will
make
good
paste
.
How
to
bake
Venison
,
or
mutton
instead
of
Venison
.
TAke
leane
venison
or
mutton
,
and
take
out
all
the
sinewes
,
then
chop
your
flesh
veris
smal
,
and
season
it
with
a
litle
pepper
and
salt
and
beaten
cloues
,
and
a
good
handful
of
Fennēl
seeds
,
and
mingle
them
altogether
:
Then
take
your
Larde
,
and
cut
it
of
the
bignesse
of
a
goose
quill
,
and
the
length
of
your
finger
,
and
put
it
in
a
dish
of
vineger
,
&
al
to
wash
it
therein
:
then
take
meale
as
it
dooth
come
from
the
mil
,
and
make
paste
with
colde
water
,
and
sée
that
it
be
very
stiff
then
take
a
shéet
,
and
make
a
laying
of
the
minced
flesh
vpon
the
shéet
,
of
the
bredth
that
your
Lard
is
of
length
,
then
make
a
laying
of
your
Lard
vpon
your
flesh
,
and
let
your
larde
bee
one
from
another
,
the
breadth
of
one
of
the
peeces
of
the
Larde
,
and
so
make
foure
layings
of
lard
,
and
thrée
layings
of
flesh
one
vpon
another
,
so
presse
it
downe
with
your
hands
as
hard
as
you
can
for
breaking
the
paste
and
cast
in
a
handfull
of
pepper
and
salt
,
&
beaten
cloues
,
so
close
vp
your
passe
,
&
let
it
bake
two
houres
.
How
to
make
sweet
pies
of
Veale
.
TAke
veale
and
perboile
if
very
tender
,
then
chop
it
small
,
then
take
twise
as
much
béefe
suet
,
and
chop
it
small
,
then
mince
both
them
together
,
then
put
currans
and
minced
Dates
to
them
,
then
season
your
flesh
after
this
maner
.
Take
Pepper
,
salt
,
and
Saffron
,
Cloues
,
Mace
,
sinamon
,
Ginger
and
Sugar
,
and
season
your
flesh
with
each
of
these
a
quantitye
,
and
mingle
them
altogether
.
This
doone
take
fine
flower
,
butter
,
egs
,
and
Saffron
,
&
make
your
paste
withall
as
fine
as
you
can
,
&
make
your
pie
with
it
,
and
when
it
is
made
,
fill
it
with
your
stuffe
.
Then
put
vppon
your
pye
,
Prunes
,
Corans
,
Dates
,
a
little
sugar
,
and
yolkes
of
egs
hard
.
Then
couer
your
pie
and
set
it
on
a
paper
,
and
set
it
in
the
Ouen
,
and
let
it
bake
sokingly
,
if
it
be
scortcht
aboue
lay
a
paper
double
on
it
.
How
to
make
Chewets
of
Veale
.
TAke
a
leg
of
beale
and
perboyl
it
,
them
mince
it
with
beefe
suet
,
take
almost
as
much
of
your
suet
as
of
your
veale
,
and
take
a
good
quantitie
of
Ginger
,
&
a
litle
saffron
to
colour
it
:
take
halfe
a
goblet
of
white
wine
,
and
two
or
three
good
handfull
of
grapes
,
and
put
them
all
together
with
salt
,
and
so
put
them
in
Coffins
,
and
let
them
boyle
a
quarter
of
an
houre
.
How
to
make
chewets
another
way
.
TAke
a
litle
Veale
and
slice
it
,
and
perboile
it
,
then
take
it
vp
&
presse
it
in
a
faire
cloth
,
and
mince
it
very
fine
,
take
Corans
and
dates
and
cut
them
very
small
,
take
some
marie
or
suet
,
and
the
yolkes
of
three
or
foure
Egges
,
and
pepper
,
salt
,
and
mace
fine
beaten
,
and
the
crums
of
bread
fine
grated
:
them
mingle
al
these
together
,
and
put
in
suet
enough
,
and
they
wil
be
good
pies
.
How
to
make
Chewets
in
Lent
.
TAke
a
fresh
Eele
and
flea
it
,
and
cut
of
the
fish
from
the
bone
,
mince
it
smal
and
pare
two
or
thrée
wardens
and
mince
them
likewise
small
,
as
much
of
them
as
of
the
Eele
or
Oysters
,
and
temper
them
together
,
and
season
it
with
Ginger
,
Pepper
,
cloues
,
Mace
and
salte
,
and
a
little
colour
it
with
Saunders
,
and
put
currans
and
prunes
,
and
minced
great
raisons
and
Dates
,
as
you
do
to
the
other
pies
of
flesh
,
when
it
is
halfe
baked
put
them
out
,
and
put
to
it
a
litle
vergious
:
and
if
your
Gelly
be
not
fat
put
to
it
a
little
Sallet
Oyle
fried
with
some
sweet
flowers
or
hearbes
,
if
yee
put
a
lyttle
Rosewater
and
salt
it
is
good
,
but
if
you
haue
any
fat
of
fish
it
is
better
then
oyle
.
How
to
make
Oyster
chewets
.
TAke
a
peck
of
oysters
,
&
wash
them
clean
.
Then
shel
them
,
and
wash
them
in
a
c●lender
fair
and
clean
,
then
seeth
them
in
faire
water
a
litle
,
and
when
they
bee
sodden
,
straine
the
water
from
them
,
&
cut
them
small
as
pie
meat
,
season
them
with
a
little
pepper
,
a
peniworth
of
cloues
and
mace
,
a
peniworth
of
sinamon
and
ginger
,
a
peniworth
of
Sugar
,
a
little
saffron
and
salt
:
then
take
a
handful
of
Corans
,
sixe
dates
minced
small
,
and
mingle
them
altogether
:
then
make
your
paste
with
a
quantitie
of
fine
flower
,
ten
yolks
of
Egges
,
a
quantitie
of
butter
,
with
a
little
Saffron
and
boyled
water
,
then
raise
vp
your
chewets
,
and
put
in
the
bottom
of
your
chewets
a
little
butter
,
and
cast
vpon
them
Prunes
,
Dates
,
and
currans
,
so
close
them
and
bake
them
:
let
not
your
Ouen
be
too
hot
,
for
they
would
haue
but
little
baking
,
then
draw
them
,
and
put
in
euerie
of
them
two
spoonfuls
of
vergious
and
butter
and
so
serue
them
in
&c.
How
to
make
speciall
good
pies
either
of
mutton
or
Veale
.
LEt
your
meat
bee
perboiled
,
and
mince
it
very
fine
,
and
then
your
suet
by
it self
:
and
after
put
to
the
meate
,
and
mince
them
well
together
,
then
put
thereto
fiue
or
sixe
yolks
of
egs
being
hard
sodden
and
minced
,
smal
Corrans
,
Dates
fine
minced
:
season
it
with
Sinamon
,
Ginger
,
Cloues
and
Mace
,
a
handfull
of
carowayes
,
sugar
,
and
vergious
,
and
some
salt
and
a
litle
pepper
,
and
so
put
it
into
your
passe
,
whether
they
be
chewets
or
Trunk
pies
.
To
make
paste
,
and
to
bake
chickens
.
TAke
water
,
and
put
in
a
good
peece
of
butter
,
and
let
it
séeth
as
hot
as
you
can
blowe
off
your
Butter
into
your
flower
,
and
breake
two
yolks
of
Egges
,
and
one
white
,
and
put
in
a
good
peece
of
Sugar
,
and
colour
your
paste
with
Saffron
,
then
shal
it
be
short
Then
take
your
chickens
,
and
season
them
with
Pepper
,
salt
,
Saffron
,
and
great
Raisons
,
cloues
,
mace
Corans
,
Prunes
,
and
Dates
,
then
close
them
vp
,
&
make
a
little
hole
in
the
midst
of
the
lid
.
Then
set
it
in
the
Ouen
,
and
to
make
sirrop
for
the
same
pie
,
take
Malmsey
,
Creame
,
and
two
yolkes
of
Egges
,
and
beate
them
togeather
,
and
put
in
Synamon
and
Sugar
,
and
when
the
pie
is
almost
baked
,
then
put
in
the
sirrop
,
and
let
them
bake
together
.
To
bake
chickins
in
Summer
.
CVt
off
their
feete
,
trusse
them
in
the
coffins
.
Then
take
for
euerie
Chicken
a
good
handfull
of
Gooseberries
,
and
put
into
the
pie
with
the
Chickens
.
Then
take
a
good
quantity
of
butter
,
and
put
about
euerie
chicken
in
the
pie
.
Then
take
a
good
quantitie
of
Sinamon
,
and
ginger
,
and
put
it
in
the
pie
with
salt
and
let
them
bake
an
houre
,
when
they
be
baked
,
take
for
euerie
pie
the
yolke
of
an
eg
,
and
halfe
a
goblet
full
of
vergious
and
a
good
quantie
of
sugar
,
and
put
them
altogether
into
the
pie
to
the
chickens
,
and
so
serue
them
.
To
bake
chickens
in
winter
.
CVt
of
their
feete
,
and
trusse
them
,
and
put
them
in
the
pies
,
take
to
euerie
pie
a
certaine
of
Corrans
or
Prunes
,
and
put
them
in
the
pie
with
the
Chickens
.
Then
take
a
good
quantity
of
Butter
to
euerie
chicken
,
and
put
in
the
pie
:
then
take
a
good
quantity
of
ginger
,
and
salt
and
season
them
together
,
&
put
them
in
the
pie
,
let
it
bake
the
space
of
an
houre
&
a
half
,
when
they
be
baken
,
take
sauce
as
is
afore
said
,
and
so
serue
them
in
.
To
bake
Chickens
with
Damsons
.
TAke
your
Chickens
,
draw
them
and
wash
them
,
then
breake
their
bones
and
lay
them
in
a
platter
,
then
take
foure
handfulles
of
fine
flower
,
and
lay
it
on
a
faire
boord
,
put
thereto
twelue
yolks
of
Egs
,
a
dish
of
butter
,
and
a
litle
saffron
:
mingle
them
altogether
,
and
make
your
paste
therewith
.
Then
make
sixe
coffins
,
and
put
in
euery
coffin
a
lumpe
of
butter
of
the
bignesse
of
a
walnut
:
then
season
your
sixe
coffins
with
one
spooneful
of
cloues
&
Mace
,
two
spoonefuls
of
sinamon
,
and
one
of
Sugar
,
and
a
spoonefull
of
salt
.
Then
put
your
Chickins
into
your
pies
:
then
take
Damsons
and
pare
away
the
outward
peel
of
them
,
and
put
twenty
in
euery
of
your
pies
,
round
about
your
chickens
,
them
put
into
euery
of
your
coffins
,
a
handfull
of
Currans
.
Then
close
them
vp
,
and
put
them
into
the
Ouen
,
and
let
them
bee
there
three
quarters
of
an
houre
.
How
to
bake
a
Turkie
.
TAke
and
cleane
your
Turkie
on
the
backe
,
and
bruise
all
the
bones
:
then
season
it
with
salt
,
and
pepper
grosse
beaten
,
and
put
into
it
good
store
of
butter
:
he
must
haue
fiue
howers
baking
.
How
to
bake
a
Fesant
.
TRusse
him
like
a
hen
,
and
perboil
him
,
then
set
him
with
cloues
,
then
take
a
litle
vergious
and
saffron
,
and
colour
it
with
a
feather
,
then
take
salt
,
Mace
and
Ginger
to
season
it
,
and
so
put
it
in
the
paste
,
and
bake
it
till
it
be
half
enough
.
Then
put
in
a
litle
vergious
and
the
yolke
of
an
eg
beaten
together
:
then
bake
it
till
it
be
enough
.
To
bake
a
Capon
insteed
of
a
Feasant
.
CVt
off
his
legs
and
his
wings
,
&
after
the
maner
of
a
Feasant
trusse
him
short
,
then
perboile
him
a
litle
,
and
Larde
him
with
sweet
lard
:
so
put
him
into
the
coffin
,
and
take
a
litle
pepper
and
salt
and
cast
about
him
.
And
take
a
good
halfe
dish
of
butter
&
put
into
the
coffin
,
so
let
him
bake
the
space
of
foure
houres
and
serue
it
forth
cold
in
steed
of
a
Feasant
.
So
likewise
bake
a
Feasant
.
How
to
bake
Red
Deare
.
YOu
must
take
a
handful
of
fennel
,
a
handfull
of
winter
sauorie
,
a
handfull
of
Rosemarie
,
a
handful
of
Time
,
and
a
handful
of
Baie
leaues
,
and
when
your
liquour
séeths
that
you
perboile
your
venison
in
,
put
in
your
hearbs
also
,
and
perboile
your
venison
til
it
be
half
enough
,
them
take
it
out
,
&
lay
it
vpon
a
fair
boord
that
the
water
may
run
from
it
,
then
take
a
knife
and
prick
it
ful
of
holes
,
and
while
it
is
warm
,
haue
a
faire
tray
with
vineger
therin
,
and
so
put
your
venison
therein
from
morning
vntil
night
,
and
euer
now
and
then
turn
it
vpside
downe
,
&
then
at
night
haue
your
coffin
readie
,
and
this
done
,
season
it
with
Sinamon
,
Nutmegs
and
Ginger
,
Pepper
and
salt
,
and
when
you
haue
seasoned
it
,
put
it
into
your
coffin
,
and
put
a
good
quantity
of
swéete
Butter
into
it
,
&
then
put
it
into
the
Ouen
at
night
when
you
go
to
bed
,
and
in
the
morning
draw
it
forth
,
and
put
in
a
sawcer
ful
of
Vinegar
into
your
pie
at
a
hole
aboue
in
the
top
of
it
,
so
that
the
vinegar
may
run
into
euerie
place
of
it
,
and
then
stop
the
hole
againe
,
and
turne
the
bottome
vpward
,
and
so
serue
it
in
.
How
to
bake
Venison
.
PErboile
your
Venison
,
then
season
it
with
Pepper
and
salt
,
some
what
grose
beaten
,
and
a
litle
Ginger
,
and
good
store
of
swéete
butter
.
And
when
the
Venison
is
tender
baked
:
put
to
it
halfe
a
dozen
spoonfuls
of
Claret
Wine
,
and
shake
it
well
together
.
How
to
bake
a
Crane
or
a
bustard
.
PErboile
him
a
litle
,
then
Larde
him
with
swéet
lard
,
and
put
him
in
the
coffin
.
Take
Pepper
and
salt
,
a
good
quantity
,
and
season
them
together
and
cast
vpon
it
.
Then
take
Butter
,
and
put
in
the
coffin
,
let
it
bane
thrée
houres
.
How
to
bake
a
Mallard
.
FIrst
trusse
them
,
and
perboile
them
,
and
put
them
into
the
coffin
:
then
season
them
with
pepper
and
salt
,
and
four
or
fiue
Onions
péeled
and
sliced
,
and
put
them
altogether
,
with
a
good
péece
of
swéet
butter
vnto
the
Mallard
and
so
let
them
bake
two
houres
,
&
when
they
be
baked
,
put
in
halfe
a
goblet
of
Vergious
for
euerie
Mallard
,
and
so
serue
them
.
How
to
bake
a
wilde
boare
.
TAke
thrée
partes
of
water
,
&
the
fourth
part
of
white
wine
,
and
put
thereto
salt
asmuch
as
shal
season
it
,
&
let
it
boile
so
til
it
be
almost
enough
:
them
take
it
out
of
the
broth
and
let
it
lie
til
it
be
through
colde
:
Then
Lard
it
,
and
lay
it
in
course
paste
,
in
pasties
,
and
then
season
it
with
pepper
,
salt
,
and
ginger
,
&
put
in
twise
so
much
ginger
as
pepper
.
And
when
it
is
half
baked
,
fil
your
pasties
with
white
wine
,
and
all
to
shake
the
pastie
,
&
so
put
it
into
the
Ouen
again
,
til
it
be
enough
:
Then
let
it
stand
fiue
or
six
daies
,
or
euer
that
you
eat
of
them
,
and
that
time
it
will
be
very
good
meate
.
How
to
bake
wilde
Duckes
.
DResse
them
faire
,
&
perboil
them
,
then
season
them
with
pepper
&
salt
,
a
few
whole
cloues
amongst
them
,
and
Onions
smal
minced
,
and
swéete
butter
,
Vergious
,
and
a
litle
Sugar
.
To
bake
calues
feete
.
TAke
Calues
féet
and
séeth
them
tender
,
pul
off
the
haire
,
then
slit
them
,
and
make
your
paste
fine
,
&
when
you
haue
made
your
coffin
,
before
you
put
in
your
féet
,
take
good
Raisons
and
mince
them
smal
,
and
plucke
out
the
kernels
,
and
strewe
them
in
the
bottome
of
your
pie
:
then
season
your
féete
with
Pepper
,
salt
,
cloues
and
mace
,
them
lay
in
the
féet
,
and
strew
currons
on
them
,
and
Sugar
and
a
good
péece
of
butter
in
it
,
and
close
it
vp
,
and
make
a
litle
hole
in
the
lid
,
and
when
it
is
almost
baked
enough
,
put
in
a
messe
of
Vergious
,
and
so
serue
them
.
To
bake
Calues
feete
after
the
French
fashion
.
TAke
the
féet
,
pul
off
al
the
haire
,
and
make
them
cleane
,
and
boile
them
a
litle
til
they
be
somwhat
tender
,
then
make
your
paste
,
and
season
your
calues
féet
with
pepper
,
salt
and
Sinamon
,
and
put
them
in
your
paste
,
with
a
quantity
of
swéet
Butter
,
Parslie
and
Onyons
among
them
,
so
close
it
vp
,
and
set
it
into
the
Ouen
till
they
be
halfe
baken
.
Then
take
them
foorth
,
and
open
the
crowne
,
and
put
in
more
butter
&
some
Vineger
,
so
let
them
stand
in
the
Ouen
til
they
be
throughly
baked
.
For
to
bake
a
Pigge
.
FLea
your
Pigge
,
and
take
our
all
that
is
within
his
bellie
clean
,
&
wash
him
well
,
and
after
perboile
him
,
then
season
it
with
Pepper
,
Salt
,
Nutmegs
,
Mace
and
cloues
,
and
so
lay
him
with
good
store
of
butter
in
the
paste
:
Then
set
it
in
the
Ouen
till
it
be
baked
enough
.
To
bake
a
Pig
like
a
Fawne
.
TAke
him
when
he
is
in
the
haire
,
and
slea
him
then
season
it
with
pepper
&
salt
,
cloues
and
Mace
:
then
take
claret
wine
,
Vergious
,
Rosewater
,
sugar
,
Sinamon
,
and
ginger
,
and
boyle
them
altogether
:
then
lay
your
Pigge
flat
like
a
Fawne
or
a
Kid
,
and
put
your
Sirrop
vnto
it
,
with
a
litle
swéet
Butter
,
and
so
bake
it
leysurely
.
How
to
bake
a
Neats
tong
.
SEeth
the
tong
halfe
enough
,
and
blanch
it
and
cut
it
in
two
,
then
scorch
it
,
and
season
it
with
pepper
and
salt
,
and
put
it
in
a
coffin
and
a
good
quantity
of
Marrow
with
it
,
and
when
it
is
almost
baken
,
put
in
some
red
wine
and
sugar
.
How
to
bake
an
Hare
.
TAke
your
hare
and
perboil
him
,
and
mince
him
,
and
then
beat
him
in
a
morter
very
fine
liuer
and
al
,
if
you
will
,
and
season
it
with
all
kind
of
spices
and
salt
,
and
doe
him
together
with
the
yolkes
of
seauen
or
eight
egges
,
and
when
ye
haue
made
him
vp
together
,
draw
lard
verie
thick
through
him
,
and
mingle
them
all
togither
,
and
put
him
in
a
pie
,
and
put
in
butter
before
ye
close
him
vp
.
For
to
bake
a
Gammon
of
Bacon
.
BOile
your
gammon
of
Bacon
,
and
stuffe
it
with
parsley
and
sage
,
and
yolkes
of
hard
egs
and
when
it
is
boiled
,
stuffe
it
and
let
it
boyle
againe
,
season
it
with
Pepper
,
Cloues
and
mace
,
sticke
whole
Cloues
fast
in
it
:
Then
lay
it
so
in
your
paste
with
salt
butter
,
and
so
bake
it
.
To
make
a
rare
conceite
,
with
Veale
baked
.
TAke
veale
and
smite
it
in
litle
péeces
,
and
séeth
it
in
faire
water
,
then
take
parsley
,
Sage
,
Isop
and
Sauorie
,
and
shred
them
small
,
and
put
them
in
the
pot
when
it
boileth
.
Take
powder
of
Pepper
,
canel
,
mace
,
saffron
and
salt
,
and
let
all
these
boyle
together
till
it
be
enough
.
Then
take
vp
the
fleshe
from
the
broth
,
and
let
the
broth
coole
,
when
it
is
colde
,
take
the
yolks
of
egges
with
the
whites
,
and
straine
them
,
and
put
them
into
the
broth
,
so
manie
til
the
broth
be
stiffe
enough
,
then
make
faire
coffins
,
and
couch
thrée
péeces
or
foure
in
one
coffin
of
the
Veale
:
and
take
Dates
minsed
and
prunes
,
powder
of
pepper
,
Ginger
and
vergious
,
and
put
it
to
the
broth
.
Then
put
the
liquor
in
the
coffins
,
like
as
ye
do
with
a
custard
,
and
bake
it
till
it
be
enough
,
and
so
serue
it
foorth
.
To
make
a
florentine
.
TAke
Veale
,
&
some
of
the
Kidney
of
the
loyne
,
or
cold
Veale
roasted
,
cold
capon
or
feasant
,
which
of
them
you
will
,
and
minse
it
verie
smal
,
with
swéet
Suet
,
put
vnto
it
two
or
thrée
yolkes
of
Egges
,
being
hard
sodde
,
Corans
and
Dates
smal
shred
.
Season
it
with
a
litle
Sinamon
and
ginger
a
very
litle
Cloues
and
Mace
,
with
a
litle
salt
and
sugar
,
and
a
litle
Time
finely
shred
.
Make
your
paste
fine
with
butter
and
yolks
of
egs
,
and
sugar
,
rolle
it
very
thin
,
and
so
lay
it
in
a
platter
with
butter
vnderneath
,
and
so
cut
your
couer
and
lay
it
vpon
it
.
To
make
a
pie
to
keep
long
.
YOu
must
first
perboile
your
flesh
&
presse
it
,
&
when
it
is
pressed
,
season
it
with
pepper
and
salt
whilest
it
is
hot
,
then
lard
it
,
make
your
paste
of
rie
flower
,
it
must
be
very
thick
,
or
else
it
wil
not
holde
,
when
it
is
seasoned
&
larded
,
lay
it
in
your
pie
,
then
cast
on
it
before
you
close
it
,
a
good
deale
of
cloues
and
Mace
beaten
small
,
and
lay
vpon
that
a
good
deale
of
Butter
,
and
so
close
it
vp
:
but
you
must
leaue
a
hole
in
the
top
of
the
lid
,
&
when
it
hath
stood
two
houres
in
the
Ouen
,
you
must
fill
it
as
full
of
vinigar
as
you
can
,
and
then
stop
the
hole
as
close
as
you
can
with
paste
,
and
then
set
it
into
the
Ouen
again
:
your
Ouen
must
bée
verie
hot
at
the
first
,
and
then
your
pies
will
keep
a
great
while
:
the
longer
you
kéep
them
the
better
wil
they
be
:
and
when
ye
haue
taken
them
out
of
the
ouen
,
and
that
they
be
almost
cold
,
you
must
shake
them
betwéene
your
hands
,
and
set
them
with
the
bottom
vpward
,
and
when
you
set
them
into
the
Ouen
,
be
well
ware
that
one
pie
touch
not
another
by
more
than
ones
hand
bredth
:
Remember
also
to
let
them
stand
in
the
Ouen
after
the
Vinegar
be
in
,
two
houres
and
more
.
To
bake
small
meats
.
TAke
Egges
and
seeth
them
hard
,
then
take
the
yolkes
out
of
them
and
braie
them
in
a
Morter
,
and
temper
them
with
Creame
,
and
then
strain
them
,
&
put
to
them
pepper
,
saffron
cloues
,
mace
,
smal
raisons
,
almonds
blanched
&
smal
shred
,
&
grated
bread
:
take
Peares
also
sodden
in
ale
,
&
bray
&
strain
them
with
the
sam●
liquor
,
and
●t
therto
bastard
and
honey
,
&
put
it
in
a
pan
and
stirre
it
on
the
fire
till
it
be
we
sodden
.
Then
make
litle
coffins
and
set
the●
in
the
Ouen
vntil
they
bee
hard
,
and
then
you
must
take
them
out
again
,
and
put
the
foresaid
liquor
into
them
,
and
so
serue
them
foorth
.
How
to
make
a
pie
in
Lent
.
TAke
Eeles
and
slea
them
,
and
cut
them
from
the
bone
,
take
Wardens
and
Figs
,
&
mince
them
together
,
and
put
to
them
Cloues
and
mace
,
pepper
,
salt
,
and
Saffron
,
and
season
al
these
together
,
and
mingle
it
with
great
and
small
Raisons
,
Prunes
and
Dates
,
cut
it
in
small
peeces
,
and
so
put
it
into
the
coffin
,
and
let
it
bake
halfe
an
houre
.
How
to
make
a
Custard
in
Lent
.
TAke
halfe
a
pound
of
almonds
,
blanch
them
and
beate
them
in
a
morter
.
Then
take
a
quart
of
fair
water
,
warm
it
luke warme
,
and
strayne
your
liquour
with
the
almonds
.
Then
take
a
peece
of
the
spawn
of
a
Pike
,
of
a
Carp
or
a
Roch
,
and
beat
it
in
a
morter
,
then
straine
it
into
your
almonds
:
for
lacke
of
spawne
yee
may
take
two
spoonfuls
of
the
flower
of
Rice
,
and
put
it
into
your
almonds
Then
take
Sugar
,
cloues
,
Maces
,
Saffron
and
salt
,
and
season
your
liquor
therwith
,
euen
as
ye
would
season
a
custard
of
creame
,
then
take
three
handful
of
fine
flower
,
and
almost
a
pint
of
fair
water
boyling
hot
,
and
a
litle
Saffron
,
and
make
your
paste
therwith
.
Then
make
your
custard
and
when
it
is
made
,
put
small
Raisons
an●
Dates
in
the
bottome
of
your
Custarde
,
as
you
do
vnto
a
custard
of
creame
.
To
bake
Oysters
shels
and
all
.
TAke
the
best
Oysters
faire
shaled
,
and
the
fairest
&
smoothest
shels
,
wash
a
good
manie
,
and
to
make
them
smooth
,
rub
one
shel
against
another
,
and
when
they
are
very
clean
make
your
pie
:
and
then
let
your
grauie
run
through
a
strayner
of
your
Oysters
and
wash
your
oysters
very
clean
,
and
season
them
with
Pepper
and
salt
.
Then
take
out
of
the
deepest
shelles
,
and
put
into
them
thrée
Oysters
and
thrée
cloues
,
and
a
litle
peece
of
butter
,
and
lay
a
flat
shell
vpon
that
,
and
thus
set
your
pie
with
the
shels
and
the
Oysters
in
them
till
they
be
full
,
and
in
voyde
places
put
in
a
péece
of
Butter
:
then
close
your
pie
,
and
set
it
into
the
Ouen
and
when
it
hath
stood
there
half
an
hour
draw
your
pie
,
and
then
put
in
a
sawcer
full
of
your
grauie
.
Then
put
the
pie
into
the
Ouen
againe
,
and
so
let
it
stand
one
other
halfe
hower
,
and
then
serue
it
forth
.
To
bake
Peares
,
quinces
,
and
wardens
.
YOu
must
take
and
pare
them
,
and
then
coare
them
:
then
make
your
paste
with
faire
water
and
Butter
,
and
the
yolke
of
an
Egge
,
and
sette
your
Orenges
into
to
the
paste
,
and
then
bake
it
well
:
Then
fill
your
paste
almost
ful
with
Sinamon
,
Ginger
and
Sugar
:
also
apples
must
be
taken
after
the
same
sort
,
sauing
that
whereas
the
core
should
be
cut
out
they
must
be
filled
with
butter
euerie
one
:
the
hardest
apples
are
best
,
and
likewise
are
Peares
and
wardens
,
and
none
of
them
all
but
the
Wardens
may
be
perboiled
,
and
the
ouen
must
be
of
a
temperate
heat
,
two
houres
to
stand
is
enough
.
To
bake
quince
pies
.
PAre
them
and
take
out
all
the
Core
:
then
perboyle
them
in
water
till
they
bée
tender
:
Then
take
them
foorth
:
and
let
the
water
runne
from
them
till
they
be
drie
.
Then
put
into
euerie
Quince
,
Sugar
,
sinamon
and
ginger
,
and
fill
euerie
pie
therewith
,
and
then
you
may
let
them
bake
the
space
of
an
houre
,
and
so
serue
them
.
To
bake
orenges
.
FIrst
take
twelue
Orenges
,
and
pare
away
the
yellow
rinde
of
them
,
cut
them
in
two
péeces
,
and
wring
out
the
iuyce
of
them
,
then
lay
your
pilles
in
faire
water
,
and
when
it
is
boyling
hot
,
put
your
Orenges
therin
,
let
them
seeth
therein
vntill
the
water
be
bitter
.
Then
haue
another
potte
of
water
readie
vppon
the
fyre
,
and
when
it
dooth
séethe
,
put
your
Orenge
pils
therein
,
and
let
them
seeth
again
in
the
same
water
vntil
they
be
very
tender
:
then
take
your
Orenges
out
of
the
pot
,
&
put
them
in
a
bason
of
fayre
cold
water
,
and
with
your
thombe
take
out
the
core
of
your
Orenges
and
wash
them
cleane
in
the
same
water
,
and
lay
them
in
a
faire
platter
,
so
that
the
water
may
run
from
them
:
then
take
a
quart
of
Bastard
,
clearet
wine
,
or
white
wine
,
if
you
take
a
quart
of
Bastard
,
put
thereto
a
quartern
of
sugar
:
if
you
take
claret
or
white
wine
,
ye
must
take
to
euerie
pint
a
quarterne
of
Sugar
,
and
set
it
to
the
fire
in
a
faire
pot
:
then
put
your
Orenges
therein
,
and
seeth
them
till
the
liquor
come
to
a
sirrop
:
when
it
is
come
to
a
sirrop
,
take
a
fair
earthen
pot
,
and
put
your
Orenges
and
your
sirrop
altogether
,
so
that
your
Orrenges
may
be
couered
with
your
sirrop
,
if
you
lacke
syrrop
,
you
must
take
a
pinte
of
Claret
wine
,
and
a
quarterne
of
Sugar
,
and
make
thereof
a
sirrop
,
and
put
it
into
your
Orenges
,
and
stoppe
your
pot
close
,
after
this
maner
you
may
keep
them
two
moneths
,
and
when
you
will
bake
them
,
take
an
ounce
of
Synamon
,
and
half
an
ounce
of
ginger
,
and
beat
them
smal
,
then
take
two
pound
of
sugar
,
and
beat
it
in
like
maner
.
Then
put
your
sugar
,
Sinamon
and
Ginger
in
a
faire
platter
,
and
mingle
them
together
.
Then
take
foure
handful
of
fine
flower
,
&
lay
it
vpon
a
faire
board
,
and
make
an
hole
in
the
midst
of
the
flower
with
your
hand
:
then
take
a
pinte
of
fair
water
,
&
eight
spoonfuls
of
Oyl
,
and
a
little
saffron
,
and
let
them
seeth
altogether
,
and
when
it
seeths
put
it
in
the
hole
in
the
midst
of
the
flower
,
and
knead
your
paste
therwith
then
make
little
round
coffins
of
the
bignesse
of
an
orenge
,
and
when
they
be
made
,
put
a
little
sugar
in
the
bottom
of
them
:
then
take
your
Orenge
pilles
and
fill
them
full
of
sugar
and
spices
afore
rehearsed
,
and
put
them
into
your
coffins
,
and
fill
the
coffins
ful
of
the
same
sugar
and
spices
:
when
the
spices
be
in
them
,
close
them
vp
,
and
set
them
vppon
papers
,
and
bake
them
in
an
ouen
or
baking
pan
but
your
Ouen
may
not
be
too
hot
if
your
coffins
be
dry
after
the
baking
,
you
may
make
a
litle
hole
with
the
point
of
a
knife
vpon
the
couer
of
them
and
with
a
poone
put
a
little
of
the
sirrop
to
them
,
at
another
season
you
must
make
your
paste
with
foure
handfuls
of
fine
flower
,
and
twelue
yolks
of
egs
,
and
a
litle
saffron
,
make
your
paste
therewith
.
Another
good
way
to
bake
Orenges
.
PAre
the
vtter
rinde
as
thin
as
you
can
:
them
take
the
Orenges
,
and
cut
out
a
litle
hole
in
the
top
,
&
with
a
narrow
pointed
knife
picke
out
as
nigh
as
yée
can
al
the
pames
:
then
seeth
them
in
faire
water
boyling
a
soft
pace
:
and
when
the
water
is
bitter
haue
more
water
readye
,
and
change
the
first
water
,
and
so
let
them
séeth
in
the
second
water
a
good
while
softly
boyling
,
let
them
not
be
very
tender
,
for
after
that
boyling
ye
must
put
them
in
an
other
liquor
that
must
be
water
and
hony
very
swéet
sodden
together
&
scummed
:
then
put
into
that
a
good
quantity
of
Saffron
,
and
so
put
in
your
orenges
,
and
let
them
séeth
well
in
that
water
,
til
they
be
verie
tender
,
if
yee
will
bake
them
,
put
Claret
wine
and
sugar
together
,
and
let
it
boyle
wel
.
Then
fil
your
Orenges
of
drie
Sugar
and
Ginger
,
and
turne
the
hole
of
your
Orenges
vp
ward
:
then
put
the
Claret
wine
in
,
till
your
coffin
be
almost
full
:
and
sée
that
there
be
Sugar
enough
in
the
coffin
and
close
it
vp
,
and
a
litle
before
ye
wil
serue
it
in
,
put
in
more
of
the
Claret
wine
and
Sugar
that
was
firste
sodden
,
at
the
hole
aboue
in
the
coffin
Thus
ye
may
keepe
your
Orenges
in
that
same
liquor
that
ye
did
séeth
them
in
first
,
a
moneth
or
more
and
if
ye
think
that
the
liquor
changeth
:
séeth
it
againe
and
it
wil
amend
,
and
if
you
think
that
the
Orenges
doo
not
looke
yellow
enough
,
put
Saffron
in
the
liquor
,
and
with
a
feather
collour
your
Orenges
.
To
bake
Peaches
.
TAke
Peaches
,
pare
them
,
and
cut
them
in
two
péeces
,
&
take
out
the
stones
as
cleane
as
you
can
for
breaching
of
the
Peach
:
then
make
your
pie
thrée
square
to
bake
fowre
in
a
pie
,
let
your
paste
be
verie
fine
,
then
make
your
dredge
with
fine
Sugar
,
Synamon
and
Ginger
:
and
first
lay
a
little
dredge
in
the
bottome
of
your
pies
:
Then
put
in
Peaches
,
and
fill
vp
your
coffins
with
your
Dredge
,
and
put
into
euery
coffin
thrée
spoonfuls
of
Rosewater
.
Let
not
your
Ouen
be
too
hot
.
&c.
To
bake
pippins
.
TAke
your
pippins
and
pare
them
,
and
make
your
coffin
of
fine
paste
,
and
cast
a
little
sugar
in
the
bottome
of
the
pie
.
Then
put
in
your
Pippins
,
and
set
them
as
close
as
ye
can
:
then
take
sugar
,
sinamon
,
and
Ginger
,
and
make
them
in
a
dredge
,
and
fill
the
Pie
therewith
:
so
close
it
,
and
let
it
bake
two
houres
but
the
Ouen
must
not
be
too
hot
.
To
make
a
good
Castard
.
TAke
a
platter
full
of
Creame
,
if
it
bee
a
quart
,
then
take
sixe
yolks
of
Egges
,
to
a
pint
thrée
Egges
,
and
when
you
set
your
Creame
,
ouer
the
fire
,
cut
your
butter
in
smal
peeces
and
but
it
into
your
creame
,
&
it
be
litle
more
then
the
quantitie
of
a
Walnut
it
is
enough
,
and
season
it
with
salt
,
Sugar
,
cloues
,
mace
,
and
saffron
,
and
so
couer
it
,
and
let
it
be
set
vpon
a
chafingdish
or
pot
of
séething
water
,
and
when
it
is
well
hardned
,
cast
on
it
minced
Dates
and
small
Raisons
,
and
so
let
it
boyle
till
ye
think
it
be
wel
hardned
:
and
then
serue
them
foorth
.
&c.
How
to
make
a
Custard
in
Lent
.
TAke
the
milt
of
any
maner
of
fresh
fish
,
and
a
little
of
the
milt
of
a
white
Hering
,
and
a
quantitie
of
blanched
almonds
,
and
crums
of
bread
,
and
mingle
al
these
together
and
a
litle
Water
and
Sugar
,
and
a
quantitie
of
Rose-water
,
and
mingle
that
together
:
season
it
as
ye
would
do
another
custard
with
al
maner
of
spices
.
Then
mingle
therwith
Raisons
corrans
,
and
Dates
,
cut
in
peeces
,
and
so
bake
it
in
a
platter
or
paste
,
whether
ye
will
,
the
space
of
halfe
an
houre
,
and
so
serue
it
in
.
Another
way
to
make
a
Custard
in
Lent
.
TAke
blanched
almonds
and
bray
them
smal
put
crummes
of
white
bread
in
the
braying
of
the
almonds
.
Then
let
a
Pike
be
sodden
,
or
fat
Eels
,
that
ye
may
haue
the
best
of
the
broth
and
put
that
in
the
bottom
of
your
platter
,
put
in
also
minced
dates
and
corrans
.
Then
strain
your
almonds
with
the
water
sodden
with
sugar
.
Then
season
it
with
sugar
,
saffron
,
cloues
and
Mace
:
then
put
in
all
the
stuffe
in
the
platter
,
and
so
boyle
it
vppon
a
chafingdish
a
good
while
:
sée
the
platter
be
not
couered
,
for
if
it
be
the
Custard
will
neuer
waxe
harde
:
when
ye
serue
it
forth
,
cast
Sugar
on
it
,
&
if
your
dates
and
corrans
be
sodden
in
the
fish
broth
afore
ye
put
them
in
the
platter
,
they
wil
be
the
better
,
put
to
a
litle
salt
in
the
making
,
&c.
To
make
a
tarte
of
apples
and
Orenge
pilles
.
TAke
your
orenges
,
and
lay
them
in
water
a
day
and
a
night
,
then
seeth
them
in
faire
water
and
hony
,
and
let
them
seeth
till
they
be
soft
:
then
let
them
soak
in
the
sirrop
a
day
and
a
night
:
then
take
them
forth
and
cut
them
small
,
and
then
make
your
tart
and
season
your
Apples
with
Sugar
,
Synamon
and
Ginger
,
and
put
in
a
péece
of
butter
,
and
lay
a
course
of
Apples
,
and
betweene
the
same
course
of
apples
,
a
course
of
Orenges
,
and
so
course
by
course
,
and
season
your
Orenges
as
you
seasoned
your
Apples
,
with
somewhat
more
sugar
,
then
lay
on
the
lid
and
put
it
in
the
ouen
,
and
when
it
is
almost
baked
,
take
Rosewater
and
Sugar
,
and
boyle
them
together
till
it
be
somwhat
thick
,
then
take
out
the
Tart
,
and
take
a
feather
and
spread
the
rose-water
and
Sugar
on
the
lid
,
and
set
it
into
the
Ouen
againe
,
and
let
the
sugar
harden
on
the
lid
,
and
let
it
not
burne
.
How
to
make
a
tart
of
Apples
.
PAre
your
apples
and
cut
away
the
core
,
&
cut
the
remnant
in
smal
péeces
,
&
séeth
it
in
rose
water
or
wine
til
they
be
soft
,
&
ye
must
stirre
it
al
the
while
it
séeths
,
then
draw
it
through
a
strainer
,
and
season
it
with
sugar
sinamon
&
ginger
,
&
spread
it
in
your
paste
:
&
if
you
wil
,
ye
may
serue
it
in
a
dish
without
past
&
cut
a
date
or
two
&
lay
it
on
,
for
a
change
yée
may
collour
it
with
Saunders
if
you
wil.
To
make
a
good
tart
of
Cheries
.
TAke
your
cheries
and
pick
out
the
stones
of
them
:
then
take
raw
yolks
of
egs
,
and
put
them
into
your
cheries
,
then
take
sugar
,
Sinamon
and
Ginger
,
and
Cloues
,
and
put
to
your
Cheries
&
make
your
Tart
with
all
the
Egges
,
your
tart
must
be
of
an
inche
high
,
when
it
is
made
put
in
your
cheries
without
any
liquor
,
and
cast
Sugar
,
Sinamon
,
and
ginger
,
vpon
it
,
and
close
it
vp
,
lay
it
on
a
paper
,
&
put
it
in
the
Ouen
,
when
it
is
half
baken
draw
it
out
,
and
put
the
liquor
that
you
let
of
your
cheries
into
the
Tart
:
then
take
molten
butter
,
and
with
a
feather
anoint
your
lid
therwith
.
Then
take
fine
beaten
Sugar
and
cast
vpon
it
:
then
put
your
Tarte
into
the
Ouen
again
,
and
let
it
bake
a
good
while
,
when
it
is
baken
draw
it
foorth
,
&
cast
Sugar
&
Rose-water
vpon
it
,
and
serue
it
in
.
To
make
a
tart
of
Cheries
,
when
the
stones
be
out
,
another
way
.
SEeth
them
in
white
wine
or
in
Claret
,
and
strain
them
thick
:
when
they
be
sodden
:
them
take
two
yolks
of
egges
&
thicken
it
withall
:
then
season
it
with
Sinamon
,
Ginger
,
and
Sugar
,
and
bake
it
,
and
so
serue
it
.
To
make
a
tart
of
Damsons
.
SEeth
the
Damsons
in
Wine
,
and
straine
them
with
a
litle
Creame
:
then
boile
your
stuffe
ouer
the
fire
til
it
be
thick
,
put
there
to
sugar
,
Sinamon
,
and
Ginger
,
so
spred
them
on
your
paste
,
but
set
it
not
in
the
Ouen
after
,
but
let
the
paste
be
baked
before
.
How
to
make
a
tart
of
Egges
.
TAke
twentie
yolks
of
Egs
,
and
half
a
pound
of
butter
,
and
straine
them
altogether
into
a
plater
:
then
put
two
good
handfuls
of
sugar
in
it
,
sixe
spoonfuls
of
Rosewater
,
and
stirre
them
altogether
.
Then
make
your
paste
with
twoo
handfuls
of
fine
flower
,
and
sixe
yolks
of
Egs
,
and
a
quarter
of
a
dish
of
Butter
:
then
make
your
Tart
,
and
put
your
stuffe
therein
and
lay
your
Tart
vpon
a
sheete
of
Paper
,
and
so
put
it
into
the
Ouen
,
and
when
that
it
is
baked
enough
,
then
draw
it
out
of
the
Ouen
,
and
cast
a
litle
sugar
on
it
,
and
so
serue
it
foorth
.
To
make
a
good
tart
of
Creame
.
TAke
a
quart
of
Creame
,
and
put
in
twelue
yolks
of
egges
,
and
a
litle
Saffron
,
straine
them
.
Then
put
it
in
a
pot
and
boile
it
,
but
all
the
time
it
standeth
on
the
fire
it
must
be
stirred
with
a
sticke
for
burning
.
Also
ere
ye
boil
it
,
ye
must
put
a
good
dish
of
butter
in
it
,
when
it
is
boiled
,
put
in
your
Sugar
,
as
muche
as
wil
make
it
swéet
:
then
make
your
paste
with
Butter
.
Egges
,
Sugar
,
with
a
litle
Saffron
and
fine
flower
,
and
make
your
Tart
with
it
and
drie
it
in
the
Ouen
,
and
when
it
is
dry
,
put
in
a
litle
Rosewater
and
butter
,
then
fill
your
tart
with
the
stuffe
,
when
it
is
strained
,
so
bake
it
,
and
when
it
is
baked
,
sprinkle
a
little
Rose-water
and
Sugar
,
and
a
litle
Butter
molten
vpon
it
.
How
to
make
a
tart
of
Prunes
.
YOu
must
seeth
the
prunees
with
Wyne
,
then
straine
them
,
and
season
it
with
Sugar
,
so
bake
it
with
paste
,
and
first
prick
it
in
the
bottome
if
that
you
wil
boile
your
stuffe
vpon
a
chafingdish
,
then
the
lesse
bàking
after
ward
wil
serue
it
.
How
to
make
a
tart
of
Spinnage
.
TAke
some
cast
creame
,
and
seeth
some
Spinnage
in
faire
water
till
it
be
very
soft
,
then
put
it
into
a
Collender
,
that
the
water
may
soake
from
it
:
then
straine
the
spinnage
,
and
cast
the
creame
together
,
let
there
bee
good
plentie
of
Spinnage
:
set
it
vpon
a
chafingdish
of
coales
,
and
put
to
it
Sugar
and
some
Butter
,
and
let
it
boyle
a
while
Then
put
it
in
the
paste
,
and
bake
it
,
and
cast
blaunche
pouder
on
it
,
and
so
serue
it
in
.
To
mke
a
tart
of
Veale
.
TAke
two
kidneis
of
Veale
and
broyle
them
,
then
take
off
all
the
skin
and
chop
the
fat
verie
small
,
and
put
two
yolks
of
egs
,
a
handfull
of
Corrans
,
sixe
Dates
cut
small
two
handfull
of
sugar
,
a
spoonfull
of
Salte
,
a
spoonefull
of
Sinamon
,
halfe
a
spoonefull
of
Ginger
,
foure
spoonfuls
of
Rosewater
,
chop
them
altogether
then
make
your
Tart
of
fine
paste
,
and
fill
it
with
your
stuffe
:
then
close
it
with
a
couer
,
and
strike
vpon
the
lid
of
your
Tart
butter
that
is
molten
,
and
cast
fine
sugar
vpon
it
,
as
you
doe
to
a
Marchpane
,
let
not
your
Ouen
〈◊〉
too
hot
for
it
asketh
but
litle
baking
.
Ho
to
make
a
tart
of
cheese
MAke
your
Tart
,
and
then
take
Banbery
Chéese
,
and
pare
away
the
out
side
of
it
and
cut
the
cleane
chéese
in
small
peeces
and
put
them
into
the
Tart
,
and
when
your
Tart
is
full
of
Chéese
:
then
put
two
handfuls
of
sugar
into
your
Tart
vpon
your
chéese
,
and
cast
in
it
fiue
or
sixe
spoonefuls
of
Rosewater
,
and
close
it
vp
with
a
couer
,
and
with
a
fether
lay
sweet
molten
Butter
vpon
it
,
and
fine
Sugar
,
and
bake
it
in
a
soft
ouen
.
To
make
a
tart
of
almonds
.
BLanch
almonds
and
beat
them
,
and
strain
them
fine
with
good
thicke
Creame
,
then
put
in
Sugar
and
Rosewater
,
and
boyle
it
thicke
,
then
make
your
paste
with
butter
,
fair
water
,
and
the
yolks
of
two
or
thrée
Egs
,
and
as
soone
as
ye
haue
driuen
your
paste
,
cast
on
a
litle
sugar
,
and
rosewater
,
and
harden
your
paste
afore
in
the
Ouen
.
Then
take
it
out
,
and
〈◊〉
it
,
and
set
in
in
againe
,
and
let
it
bake
till
it
be
wel
,
and
so
serue
it
.
How
to
make
a
tart
of
Medlers
.
TAke
medlers
that
be
rotten
,
&
straine
them
the●
set
them
on
a
chafingdish
of
coales
,
and
beate
it
in
two
yolks
of
Egges
,
and
let
it
boile
till
it
be
somewhat
thick
:
then
season
it
with
sinamon
,
Ginger
and
sugar
,
and
lay
it
in
paste
.
How
to
make
a
tart
of
hippes
.
TAke
Hippes
,
slit
them
,
and
pick
out
the
kernels
:
then
seeth
them
in
white
wine
,
or
in
faire
water
,
when
they
bee
soft
sodden
,
straine
them
as
thick
as
you
can
,
and
season
them
with
Sinamon
,
ginger
and
sugar
,
&
lay
it
in
paste
.
How
to
make
a
Curde
tart
.
TAke
Creame
,
yolkes
of
egs
,
white
bread
séeth
them
together
,
then
put
in
a
sawcer
full
of
Rosewater
or
Malmesey
,
and
turne
it
:
and
put
it
into
a
cloath
,
when
all
the
whey
is
out
,
straine
it
,
and
put
in
Sinamon
,
Ginger
,
salt
,
and
sugar
,
then
lay
it
in
paste
.
How
to
make
Lumbardy
tarts
.
TAke
béets
,
chop
them
small
,
and
to
put
them
grated
bread
&
chéese
,
and
mingle
them
wel
in
the
chopping
,
take
a
few
corrans
,
and
a
dishe
of
swéet
butter
&
melt
it
,
then
stir
al
these
in
the
butter
,
together
with
three
yolkes
of
egges
,
sinamon
,
ginger
,
and
sugar
,
and
make
your
tart
as
larg
as
you
will
,
and
fill
it
with
the
stuffe
,
bake
it
,
and
serue
it
in
.
To
make
a
tart
of
bread
.
TAke
grated
bread
and
put
to
it
molten
butter
and
a
litle
Rosewater
and
sugar
,
and
the
yolks
of
egs
,
and
put
it
into
your
paste
,
and
bake
,
and
when
you
serue
it
,
cut
it
in
foure
quarters
and
cast
sugar
on
it
.
A
tart
to
prouoke
courage
either
in
man
or
woman
,
TAke
a
quart
of
good
wine
,
and
boile
therein
two
Burre
rootes
scraped
cleane
,
two
good
Quinces
,
and
a
potaton
roote
well
pared
,
and
an
ounce
of
Dates
,
and
when
all
these
are
boiled
verie
tender
,
let
them
be
drawne
through
a
strainer
wine
and
al
,
and
then
put
in
the
yolks
of
eight
egs
,
and
the
braines
of
thrée
or
fower
cocke
sparrowes
,
and
straine
them
into
the
other
,
and
a
litle
rosewater
,
and
séeth
them
all
with
Sugar
,
sinamon
and
Ginger
,
and
clones
and
mace
,
and
put
in
a
litle
swéet
butter
,
and
set
it
vpon
a
chafingdish
of
coales
between
two
platters
,
&
so
let
it
boile
til
it
be
somthing
big
.
How
to
make
a
tart
of
Gooseberies
.
TAke
Goseberies
,
and
perboile
them
in
white
or
claret
win●
,
or
stronge
ale
,
and
withall
boyle
a
litle
white
bread
:
then
take
them
vp
&
draw
them
through
a
strainer
as
thick
as
you
can
with
the
yolks
of
sixe
Egges
,
then
season
it
vp
with
sugar
,
and
halfe
a
dishe
of
butter
,
and
so
bake
it
.
To
bake
fish
.
To
make
herring
pies
.
TAke
herrings
and
crush
them
in
your
hands
,
to
shall
you
loose
the
flesh
from
the
skin
,
saue
the
skin
,
as
whole
as
ye
can
,
&
scrape
of
all
the
fish
,
that
none
be
left
therupon
:
then
take
a
pound
of
almondes
,
or
as
manie
as
ye
bee
disposed
to
make
,
blanch
them
,
and
stamp
them
,
and
in
the
stamping
of
them
,
put
in
one
soft
roe
,
and
one
harde
rowe
,
and
fiue
or
sixe
Dates
,
and
a
spoonfull
or
two
of
grated
bread
,
and
a
pint
of
Muscadell
to
grinde
them
withall
,
but
ye
may
not
grind
them
to
fine
,
nor
may
not
make
them
too
moist
with
your
muscadell
,
but
somewhat
stiffe
,
that
you
may
fill
the
skinnes
of
your
Herings
:
Then
take
Rosewater
,
and
a
little
saffron
to
colour
Almondes
withall
,
when
yee
haue
ground
them
.
Then
put
in
foure
Dates
and
cut
them
fine
,
and
a
handfull
of
Currans
,
and
a
litle
sugar
,
then
make
fine
paste
,
and
rol
it
as
thinne
as
you
can
,
and
strewe
thereon
a
good
deale
of
sugar
,
then
put
your
Herrings
therin
,
and
bake
them
How
to
bake
a
Carpe
.
TAke
of
the
scales
,
and
take
foorth
the
Gall
,
and
with
cloues
,
Mace
,
and
salte
,
season
it
and
take
corans
and
prunes
,
and
put
about
the
carpe
,
and
take
butter
and
put
it
vpon
him
and
let
him
bake
two
houres
.
How
to
bake
a
ioll
of
fresh
Salmon
.
TAke
Ginger
and
salt
,
and
season
it
,
and
certaine
currans
,
and
cast
them
about
and
vnder
it
,
and
let
the
paste
be
fine
,
and
take
a
litle
Butter
and
lay
about
it
in
the
paste
,
and
set
it
in
the
ouen
two
houres
,
and
so
serue
it
in
.
How
to
bake
a
Breame
.
SCale
it
▪
and
take
cloues
,
Mace
,
and
salte
,
and
put
it
in
fine
paste
.
Then
take
corans
and
set
about
it
,
and
a
good
quanti●●
〈…〉ter
,
and
put
it
into
the
belly
of
the
〈…〉
about
it
:
let
it
bake
two
houres
.
How
to
bake
a
Gurnard
with
〈…〉
TAke
certaine
Eeles
and
a
Gurna●●
〈…〉
them
into
your
Coffin
,
&
take
cloues
〈…〉
and
salt
,
and
caste
a
litle
into
the
boff●●
〈…〉
your
coffin
.
Then
take
the
Eeles
and
lay
them
about
the
Gurnarde
,
and
the
resi●u●
of
pour
spice
cast
about
it
,
and
take
a
quantitie
of
Corrans
and
Prunes
,
let
it
bake
thrée
houres
.
How
to
bake
a
trout
.
WAsh
it
a
litle
,
and
take
two
or
three
Eles
,
a
few
Cloues
,
mace
,
ginger
,
and
Salt
,
and
season
the
Trout
and
the
Eeles
together
,
and
put
them
in
the
coffin
together
and
a
few
Corrans
about
it
,
and
a
quantitie
of
butter
,
and
let
them
bake
an
houre
and
a
halfe
.
How
to
make
a
good
marchpane
.
FIrst
,
take
a
pound
of
long
smal
almonds
,
blanch
them
in
colde
water
.
Then
take
a
cloth
and
dry
them
as
dry
as
you
can
Then
stamp
them
small
,
and
put
no
liquor
to
them
but
as
you
must
needes
to
keepe
them
from
oyling
,
and
that
litle
that
ye
put
to
them
must
be
Rosewater
,
in
like
maner
you
should
but
wet
your
Pestels
end
therin
,
for
feare
of
putting
too
〈…〉
●●uor
therin
:
and
when
you
haue
beaten
〈…〉
,
take
half
a
pound
of
sugar
or
more
,
〈…〉
●e
beaten
to
smal
powder
,
but
it
must
〈…〉
●●gar
,
&
then
in
put
it
to
your
Almondes
,
〈…〉
them
altogether
,
when
they
be
bea●●
〈…〉
●ake
your
wafers
and
cut
them
composse
〈…〉
of
the
bignesse
that
you
will
haue
your
Marchpane
of
.
Then
so
soone
as
you
can
after
the
tempering
of
the
stuffe
,
〈◊〉
it
be
put
in
paste
of
wafers
,
and
strik
in
abroad
with
a
flat
stick
of
wood
as
euen
as
you
can
,
and
pinch
the
very
stuffe
as
if
it
were
an
edge
set
on
them
,
put
a
paper
vnder
it
,
&
then
set
it
vpon
a
fair
board
and
lay
a
Lattine
bason
vppon
it
the
bottome
vpward
Then
lay
burning
coales
vpon
the
bottome
of
your
bason
,
and
euer
anon
lift
vp
your
bason
to
sée
how
it
baketh
:
and
if
it
happen
to
be
browne
,
or
to
brown
too
fast
in
some
places
fold
paper
as
broade
as
that
place
is
,
and
this
well
tended
,
ye
shal
bake
one
in
litle
more
then
three
quarters
of
an
houre
:
when
it
is
baked
,
put
on
your
gold
and
your
biskets
,
and
stick
in
long
comfets
,
and
then
shall
yee
make
a
good
Marchpane
:
But
before
that
ye
bake
it
,
yee
must
cast
on
it
fine
sugar
and
Rosewater
,
and
that
wil
make
him
to
crispe
like
vnto
yse
,
likewise
you
must
haue
a
hoope
for
to
make
your
Marchpane
in
.
To
make
good
Restons
.
TAke
a
quart
of
fine
flower
,
lay
〈…〉
●●boord
,
and
make
a
hole
in
the
mi●●
〈…〉
●lower
with
your
hand
,
and
put
a
sa●●
〈…〉
●●le
Yest
therein
,
and
ten
yolkes
of
〈…〉
put
thereto
two
spoonefuls
of
Sinamo●●
〈…〉
one
of
Ginger
,
and
a
spoonefull
of
cloue
〈…〉
Mace
and
a
quarterne
of
Sugar
fine
beate
▪
and
a
litle
saffron
,
and
halfe
a
spoonefull
of
Salt
.
Then
take
a
dishfull
of
Butter
,
melt
it
and
put
into
your
flower
,
and
therwithal
make
your
paste
as
it
were
for
manchets
,
and
mould
it
a
good
while
and
cut
it
in
peeces
the
bignes
of
Ducks
egges
,
and
so
moulde
euerie
péece
as
a
manchet
,
and
make
them
after
the
fashion
of
an
ackorn
broad
aboue
,
and
narrow
beneath
Then
set
them
in
an
Ouen
,
and
let
them
bake
thrée
quarters
of
an
howre
.
Then
take
fiue
dishes
of
butter
and
clarif●ie
it
clean
vpon
a
soft
fire
:
then
drawe
foorth
your
Restons
foorth
of
the
Ouen
,
and
scrape
the
bottoms
of
them
faire
and
cut
them
ouerthwart
in
foure
péeces
,
and
put
them
in
a
faire
charger
,
and
put
your
clarified
butter
vpon
them
.
Then
haue
powder
of
Synamon
and
Ginger
readie
by
you
,
and
Sugar
verie
fine
:
and
mingle
them
altogether
,
and
euer
as
you
set
your
peeces
thence
,
togeather
●ast
some
of
your
sugar
,
Sinamon
&
ginger
vpon
〈…〉
when
you
haue
set
them
al
vp
,
lay
〈…〉
faire
platter
,
and
put
a
litle
butter
〈…〉
,
and
cast
a
litle
sugar
vpon
them
,
&
〈…〉
●●em
in
.
How
to
make
a
Vaunt
.
TAke
marow
of
Beefe
,
as
muche
as
you
can
hold
in
both
your
hands
,
cut
it
as
big
as
great
dice
.
Then
take
ten
Dates
,
cut
them
as
big
as
smal
dice
:
then
take
thirtie
prunes
,
and
cut
the
fruite
from
the
stones
,
then
take
halfe
a
handfull
of
Corrans
washe
them
and
picke
them
,
then
put
your
marrow
in
a
cleane
platter
,
and
your
dates
,
prunes
,
and
Corrans
:
then
take
ten
yolks
of
Egs
,
and
put
into
your
stuffe
afore
rehearsed
.
Then
take
a
quarterne
of
sugar
,
and
more
,
and
beat
it
smal
and
put
to
your
marrow
.
Then
take
two
spoonfuls
of
Sinamon
,
and
a
spoonful
of
sugar
,
and
put
them
to
your
stuffe
,
and
mingle
them
altogether
,
then
take
eight
yolks
of
egs
,
and
foure
spoonfuls
of
Rosewater
,
strain
them
,
and
put
a
litle
sugar
to
it
.
Then
take
a
fayre
frying
pan
,
and
put
a
litle
péece
of
butter
in
it
,
as
much
as
a
Walnut
,
and
set
it
on
a
good
fyre
,
and
when
it
looketh
almost
blacke
,
put
it
out
of
your
pan
,
and
as
fast
as
you
can
,
put
halfe
of
the
yolks
of
Egs
,
into
the
midst
of
your
pan
,
and
let
it
run
all
the
bredth
of
your
pan
,
and
frie
it
faire
and
yellowe
,
and
when
it
is
fryed
,
put
it
in
a
fair●
dish
,
and
put
your
stuffe
therein
and
spread
it
a●
the
bottom
of
the
dish
and
then
make
another
vaunt
euen
as
you
made
the
other
,
and
set
it
vpon
a
faire
bord
,
and
cut
it
in
faire
slices
,
of
the
breadth
of
your
litle
finger
,
as
long
as
your
Vaunt
is
:
then
lay
it
vpon
your
stuffe
after
the
fashion
of
a
lattice
window
,
and
then
cut
off
the
ends
of
them
,
as
much
as
lyeth
without
the
inward
compasse
of
the
dish
.
Then
set
the
dishe
within
the
Ouen
or
in
a
baking
pan
,
and
let
it
bake
with
leisure
,
and
when
it
is
baked
enough
the
marrow
will
come
faire
out
of
the
vaunt
,
vnto
the
brim
of
the
dish
.
Then
draw
it
out
,
and
cast
theron
a
litle
sugar
,
and
so
you
may
serue
it
in
.
How
to
make
Frians
.
TAke
thrée
handfull
of
flower
,
seuen
yolkes
of
egges
,
and
halfe
a
dishe
of
Butter
,
make
your
paste
therwith
,
and
make
two
Chewets
therof
,
as
you
would
make
two
tarts
,
and
when
it
is
driuen
verie
fine
with
your
rolling
pin
,
then
cut
them
in
péeces
of
the
bignesse
of
your
hand
.
Then
take
a
quartern
of
sugar
,
and
one
ounce
and
foure
spoonfuls
of
sinamon
,
and
halfe
a
spoonfull
of
Ginger
,
and
mingle
them
altogether
,
then
take
lumps
of
marrow
,
of
the
quantitie
of
your
finger
,
and
put
it
on
your
péeces
of
paste
afore
rehearsed
,
and
put
vpon
it
two
●poonfuls
of
your
sugar
and
spices
:
then
take
a
●itle
water
and
wet
your
paste
therewith
:
then
make
them
euen
as
ye
would
make
a
pastie
of
Venison
:
then
prick
them
with
a
pin
,
and
frie
them
as
ye
frie
fritters
,
when
they
be
fried
,
cast
a
litle
sugar
on
them
,
and
so
serue
them
in
.
How
to
make
frians
in
Lent
.
TAke
Valsome
Eeles
and
sée
they
be
fat
,
and
cut
the
fish
from
the
bone
,
and
mince
it
smal
and
a
Warden
or
two
with
it
.
Then
season
it
with
Pepper
,
salt
,
cloues
,
mace
,
and
Saffron
:
then
put
to
it
corrans
,
Dates
,
and
Prunes
,
smal
minced
,
and
when
your
fruit
is
altogether
then
poure
on
a
litle
Vergious
and
cut
it
in
litle
péeces
,
and
so
bake
it
.
&
put
a
péece
of
Butter
in
the
midst
of
the
péeces
to
make
it
moyst
,
so
close
it
,
and
bake
it
.
How
to
make
Snowe
.
TAke
a
quart
of
thicke
cream
,
and
fiue
or
sixe
whites
of
egs
,
a
sawcerfull
of
Sugar
,
and
a
sawcerfull
of
Rosewater
,
beate
altogether
,
and
euer
as
it
riseth
take
it
out
with
a
spoone
:
then
take
a
loafe
of
bread
,
cut
away
the
crust
,
and
set
it
vpright
in
a
platter
Then
set
a
faire
great
Rosemarie
bushe
in
the
middest
of
your
bread
:
them
lay
your
snow
with
a
spoon
vpon
your
resemary
,
&
vpon
your
bread
,
&
gilt
it
.
To
make
a
good
Gellie
.
FIrst
,
take
foure
Calues
féete
,
and
scald
o●●
the
haire
of
them
:
then
seeth
them
in
fair●●
water
til
they
be
tender
.
Then
take
out
your
féet
,
and
let
your
broth
stand
till
it
be
cold
:
then
ye
shall
take
of
clean
the
féete
from
it
,
and
then
put
Claret
wine
and
a
litle
Malmesey
to
it
:
it
ye
haue
a
pottel
of
Gellie
water
:
then
put
to
it
a
quart
of
wine
,
and
a
pint
of
Malmesey
,
then
season
it
with
salt
,
and
put
therto
one
pound
of
Sugar
,
one
ounce
of
Ginger
,
one
ounce
and
a
halfe
of
Sinamon
,
twelue
cloues
,
twelue
pepper
cornes
,
and
a
litle
Saffron
,
so
boile
all
together
:
then
take
a
good
sawcerful
of
Vinegar
and
lay
your
turnfall
therein
:
and
then
put
it
to
your
Gellie
,
til
it
be
somwhat
kéeled
,
then
put
in
your
whites
of
egs
,
and
let
al
these
boil
together
.
Then
set
all
these
by
,
and
within
a
while
let
it
run
through
your
bag
.
To
make
Gellie
both
white
and
red
.
TAke
foure
Calues
feete
,
scalde
them
verie
cleane
,
and
cut
them
in
the
middest
,
and
as
néere
as
ye
can
,
take
away
al
the
fat
clean
out
of
the
ioints
,
and
let
the
féete
lie
in
faire
water
foure
or
fiue
houres
,
&
change
the
waters
often
.
Then
take
a
clean
pot
,
and
put
your
feete
in
it
:
and
put
to
them
thrée
quarts
of
fair
water
,
and
scum
it
verie
cleane
,
euer
as
any
fat
doeth
rise
●et
it
bee
taken
away
,
and
so
let
it
seeth
till
the
third
part
of
your
liquor
be
sodden
away
,
and
your
feet
very
tender
,
then
take
it
from
the
fire
and
let
the
liquor
run
through
a
strainer
into
a
faire
earthen
pan
,
and
set
the
pan
in
some
cold
place
that
it
may
be
stiffe
;
and
when
it
is
stiffe
take
a
sharp
knife
and
cut
away
the
vppermost
of
the
gellie
as
thin
as
you
can
,
then
deuide
your
gellie
in
the
pan
,
&
put
it
in
two
earthen
pots
:
take
thrée
ounces
of
sinamon
large
,
and
wash
it
verie
cleane
:
then
breake
it
of
the
bignesse
of
a
penie
.
Take
of
case
Ginger
almost
an
ounce
and
pare
it
cleane
,
then
cut
it
as
much
as
if
you
would
eat
it
with
figs
:
then
take
two
nutmegs
and
cut
them
in
four
or
fiue
peeces
:
and
put
all
this
in
one
of
your
pots
,
and
put
therto
a
pound
of
Sugar
,
as
ye
thinke
good
,
and
put
thereto
a
sawcerfull
of
white
Viniger
,
and
a
litle
fayre
white
salt
,
faire
picked
,
and
very
clean
:
then
set
your
pot
in
a
soft
fire
,
and
so
let
it
stew
but
not
séeth
,
and
let
the
pot
be
couered
verie
close
,
when
it
hath
stued
a
while
,
with
a
spoone
assay
it
whether
it
be
flashy
in
the
mouth
,
if
it
be
,
put
in
a
litle
more
Sinamon
,
and
if
it
be
hot
of
the
spice
,
put
in
a
pint
of
white
wine
,
and
let
it
stew
a
while
.
Then
take
the
pot
from
the
fire
,
and
let
it
stand
till
it
be
betwéen
hot
and
cold
,
them
take
the
whites
of
ten
Egs
,
and
beat
them
well
,
and
put
them
into
the
pot
,
but
see
that
your
liquor
be
not
too
hot
,
nor
too
cold
,
when
you
put
them
in
.
Then
set
your
pot
to
the
fire
againe
,
&
when
the
Egs
be
hardened
,
with
a
spoone
take
them
cleane
off
,
and
set
the
pot
from
the
fire
,
ere
yes
take
of
the
whites
.
Then
haue
your
gelly
bag
clean
,
and
hang
it
in
a
fair
place
,
and
put
in
the
bottome
of
your
bag
a
litle
Margeram
,
and
so
let
it
run
through
your
bag
thrée
or
foure
times
or
more
if
neede
require
,
but
keepe
alwaies
a
cleane
cloth
ouer
the
mouth
of
your
bag
,
then
cast
your
dishes
,
when
all
is
runne
out
,
be
wel
ware
ye
haue
no
dust
when
it
runneth
,
or
when
you
shal
cast
it
,
and
haue
a
litle
fire
beside
your
bagge
,
when
it
is
running
,
make
your
red
gellie
of
your
other
pot
,
and
season
it
as
ye
did
the
white
gellie
,
and
doo
thereto
in
the
putting
in
of
the
Egs
as
yee
did
before
.
But
for
the
Nutmegs
ye
must
take
twentie
cloues
bruised
,
and
beware
ye
make
not
too
deep
a
colour
of
your
Turnesal
at
the
first
,
but
take
of
it
by
litle
and
litle
at
once
,
and
put
in
the
bottome
of
your
bag
a
litle
Rosemary
,
&
so
vse
it
els
in
euerie
thing
as
ye
vsed
the
white
.
To
make
gellie
with
flesh
.
TAke
knuckles
of
Veal
,
and
cut
the
ioints
al
to
peeces
,
and
lay
them
in
faire
water
the
space
of
an
houre
,
then
wash
them
cleane
,
and
lay
them
in
faire
water
again
the
space
of
half
an
houre
.
Then
take
a
faire
pot
and
put
your
flesh
in
it
:
then
fill
your
pot
with
Claret
wine
and
water
,
and
set
it
to
the
fire
,
and
scum
it
as
clean
as
ye
can
:
then
let
it
boyle
as
softly
as
ye
can
,
for
the
sooner
it
is
boyled
the
longer
it
wil
bee
ere
it
come
to
a
Gellie
:
therefore
it
must
boyle
but
softlye
,
when
it
is
boyled
,
straine
the
liquor
into
a
fair
boll
,
and
when
it
is
cold
,
take
off
the
greace
that
lyeth
vpon
it
:
then
take
of
the
cléerest
of
the
stuffe
,
and
put
it
in
a
faire
pot
and
seeth
it
,
and
then
put
in
your
Sugar
:
then
take
Synamon
,
graines
,
cloues
,
long
Pepper
,
Nutmegs
and
ginger
,
of
each
of
these
a
quantitie
,
then
bruise
them
,
and
searce
out
the
smal
spices
,
and
put
the
greatest
into
your
pot
,
when
it
boyleth
,
put
in
whites
of
Egs
beaten
:
Then
take
a
Scummer
and
scum
them
as
they
rise
,
and
drie
your
Turnesall
by
the
fyre
,
and
rub
it
cleane
,
and
colour
your
Gellie
therewith
,
then
take
your
bag
,
and
put
Rosemarie
in
the
bottome
of
it
,
and
hang
it
by
the
fire
side
,
and
let
your
gellie
runne
two
times
through
your
bag
into
a
faire
vessell
.
To
make
gellie
with
fish
.
TAke
Tenches
and
scalde
them
,
and
drawe
them
and
wash
them
cleane
:
then
put
your
Tenches
into
a
fair
pot
:
then
take
white
wine
or
claret
and
fill
your
pot
therewith
:
then
take
Isenbras
as
much
as
ye
think
best
.
Then
take
your
pot
and
set
it
on
the
fire
,
and
let
it
boyl
the
space
of
an
hower
and
a
half
:
then
take
it
from
the
fire
,
and
let
your
liquor
run
through
a
strainer
,
then
let
your
liquor
stand
till
it
bee
colde
.
Then
order
it
in
euerie
point
as
yee
did
the
other
before
that
is
made
with
flesh
.
All
necessaries
apperteyning
to
a
Banquet
.
SYnamon
,
Sugar
,
Nutmegs
,
Pepper
,
Saffron
,
Saunders
,
Coleander
,
Anniseeds
,
Licoras
,
al
kind
of
Comfets
,
Orenges
,
Pomegranate
,
Tornesall
,
Lemmons
,
Prunes
,
Corrans
,
Barberries
conserued
,
Paper
white
and
browne
:
seeds
,
Rosewater
Raisons
,
Rie
flower
,
Ginger
,
Cloues
and
mace
,
Damask
water
,
Dates
,
Cherries
conserued
,
sweete
Orenges
,
Wafers
for
your
Marchpanes
,
seasoned
and
vnseasoned
Spinnedges
.
To
make
a
Tyssan
.
TAke
a
pinte
of
Barley
beeing
picked
,
sprinkled
with
faire
water
,
so
put
it
in
a
faire
stone
morter
,
and
with
your
pestel
rub
the
barley
,
and
that
will
make
it
tuske
,
then
pick
out
the
barley
from
the
huskes
,
and
set
your
barley
on
the
fire
in
a
gallon
of
faire
water
,
so
let
it
seeth
til
it
come
to
a
pottell
:
then
put
into
your
water
,
Succory
,
Endiue
,
Cinkefoyle
,
violet
leaues
,
of
each
one
handfull
,
one
ounce
of
anniseeds
,
one
ounce
of
liquoris
bruised
,
and
thirtie
great
raisons
,
so
let
all
this
geare
seeth
till
it
come
to
a
quart
:
then
take
it
of
,
let
it
stand
and
settle
,
and
so
take
of
the
clearest
of
it
,
and
let
it
be
strained
,
and
when
you
haue
strained
the
clearest
of
it
,
them
let
it
stand
a
good
pretie
while
.
Then
put
in
foure
whites
of
Egs
al
to
beaten
,
shels
and
all
,
then
stir
it
well
together
,
so
set
it
on
the
fire
againe
,
let
it
seeth
,
and
euer
as
the
scum
dooth
rise
take
it
of
,
and
so
let
it
séeth
a
while
:
then
let
it
run
through
a
strainer
or
an
Ipocras
bagge
,
and
drink
of
it
in
the
morning
warme
.
How
to
clarifie
Whey
.
TAke
the
iuyce
of
Fumetorie
,
halfe
a
pint
of
the
iuice
of
Borage
,
of
Endiue
,
of
the
tendring
of
hoppes
,
of
each
of
them
a
quarter
of
a
pinte
,
them
put
al
these
iuices
to
a
pottle
of
whey
with
three
whites
of
Egges
beaten
,
and
with
Sugar
sufficient
:
then
boyle
them
on
an
easy
fire
,
take
away
the
scum
of
it
as
it
riseth
,
and
when
it
is
cold
let
it
run
through
a
fayre
strayner
:
take
thereof
euery
morning
halfe
a
pinte
,
and
before
supper
as
much
:
this
wil
pure
your
blood
,
and
wil
continue
good
foure
daies
.
How
to
make
fillets
Gallantine
.
TAke
faire
Pork
,
and
take
of
the
skin
and
roste
it
halfe
enough
,
then
take
it
off
the
spit
,
and
smite
it
in
faire
peeces
,
and
cast
it
in
a
faire
pot
:
then
cut
Onions
,
but
not
too
small
,
and
frie
them
in
faire
suet
,
put
them
into
the
Porke
,
then
take
the
broth
of
Beefe
or
Mutton
and
put
thereto
,
and
set
them
on
the
fyre
,
and
put
thereto
powder
of
Pepper
,
Saffron
,
cloues
and
Mace
,
and
let
them
boil
well
together
.
Then
take
faire
bread
and
Vinigar
,
&
stéepe
the
bread
with
some
of
the
same
broth
,
straine
it
,
and
some
bloud
withall
,
or
els
saunders
,
and
colour
it
with
that
,
and
let
all
boyle
together
,
then
cast
in
a
litle
Saffron
,
and
salte
,
and
then
may
you
serue
it
in
.
How
to
make
Gallantine
.
TAke
tostes
of
white
bread
,
boile
them
on
a
chafingdish
of
coals
,
with
vinigar
when
it
hath
soked
afore
in
the
vinigar
,
and
in
the
boiling
put
in
a
branch
of
Rosemarie
,
Sugar
,
Synamon
and
Ginger
,
straine
it
,
and
serue
it
.
How
to
make
tostes
of
Veale
.
TAke
the
kidneyes
,
choppe
them
verie
small
,
then
put
to
it
foure
or
fiue
yolkes
of
Egges
,
three
spoonefull
of
sugar
,
a
little
synamon
and
Ginger
,
a
spoonefull
of
Corrans
cleane
washed
and
picked
,
choppe
them
altogeather
,
then
make
sops
of
stale
white
breade
,
and
lay
your
stuffe
vpon
them
,
and
take
a
frying
pan
and
a
dish
of
sweet
Butter
in
it
,
and
melt
it
:
then
put
in
your
tosts
and
frie
them
vpon
a
soft
fire
:
then
lay
them
in
a
dish
,
and
cast
sugar
on
them
,
your
fire
must
be
verie
soft
,
or
els
they
will
burne
.
To
make
an
apple
moyse
.
TAke
apples
,
and
cut
them
in
two
or
four
peeces
,
boyle
them
till
they
bee
soft
,
and
bruise
them
in
a
morter
,
and
put
thereto
the
yolks
of
two
Egs
,
and
a
litle
swéet
butter
,
set
them
on
a
chafingdish
of
coales
,
and
boyle
them
a
little
,
and
put
thereto
a
litle
Sugar
,
synamon
and
ginger
,
and
so
serue
them
in
.
To
make
Pescods
.
MAke
your
past
with
fine
flower
,
&
yolkes
of
Egs
,
make
it
short
and
driue
it
thinne
.
Then
take
Dates
,
Corrans
&
marrowe
,
and
cut
them
like
Dice
,
and
season
them
with
salt
because
of
the
marrow
a
litle
:
then
put
in
Synamon
,
sugar
and
Ginger
,
make
your
past
as
you
do
for
the
Frians
in
Butter
or
suet
,
and
serue
them
in
.
To
make
pescods
another
way
.
TAke
apples
,
and
mince
them
small
,
take
Figs
,
Dates
,
Corans
;
great
Raisons
,
Sinamon
,
Ginger
,
and
Sugar
,
mince
them
,
and
put
them
all
together
,
and
make
them
in
lytle
flat
peeces
,
and
fry
them
in
butter
and
Oyle
.
Pettie
seruices
.
TAke
faire
flower
,
Saffron
and
sugar
,
make
thereof
paste
,
and
make
thereof
coffins
,
and
take
the
yolkes
of
Egs
tried
from
the
whites
,
and
see
the
yolks
be
all
whole
.
Then
lay
three
or
foure
egs
in
the
coffin
,
and
two
or
three
peeces
of
marrow
:
then
take
powder
of
Ginger
,
sugar
and
corrans
,
and
roll
the
marrow
in
it
,
and
put
all
in
the
pie
,
and
couer
it
,
or
bake
it
in
a
pan
.
To
make
Spanish
balles
.
TAke
a
péece
of
a
leg
of
Mutton
,
and
pare
away
the
skin
from
the
flesh
,
chop
the
flesh
very
small
:
then
take
marrow
of
beefe
,
and
cut
it
as
big
as
a
hasell
nut
,
&
take
as
much
of
marrow
in
quantity
as
yee
haue
of
flesh
,
&
put
both
in
a
fair
platter
and
some
salt
,
and
eight
yolks
of
egs
,
and
stirre
them
wel
together
:
then
take
a
litle
earthen
pot
,
and
put
in
it
a
pint
and
a
halfe
of
beefe
broth
that
is
not
salt
,
or
else
Mutton
broth
and
make
it
seeth
:
then
make
balles
of
your
stuffe
,
and
put
them
in
boyling
broth
one
after
another
,
and
let
them
stewe
softly
the
space
of
two
houres
,
Then
lay
them
on
sopps
three
or
foure
in
a
dish
,
and
of
the
vppermost
of
the
broth
vpon
the
sops
,
and
make
your
balles
as
big
as
tennis
balles
.
To
make
balles
of
Italie
.
TAke
a
peece
of
a
legge
of
Veale
,
perboyle
it
,
then
pare
away
al
the
skin
and
sinews
,
and
chop
the
Veale
very
small
,
a
litle
salt
and
pepper
two
yolks
of
Egges
hard
rosted
,
and
seuen
yolks
raw
,
temper
all
these
with
your
Veale
,
then
make
balles
thereof
as
big
as
Walnuts
,
and
boyle
them
in
beefe
broth
,
or
mutton
broth
as
ye
did
the
other
before
rehearsed
,
and
put
into
your
broth
ten
beaten
cloues
,
a
race
of
Ginger
,
a
litle
Vergious
,
foure
or
fiue
lumpes
of
marrowe
whole
,
let
them
stew
the
space
of
an
houre
:
then
serue
them
vpon
sops
,
eight
or
nine
in
a
dish
,
and
betwixt
the
balles
you
must
laye
the
lumps
of
marrow
.
To
make
almond
butter
after
the
best
and
newest
maner
.
TAke
a
pound
of
almonds
or
more
as
ye
wil
,
blanch
them
in
cold
water
,
or
in
warme
,
as
ye
may
haue
leysure
:
after
the
blanching
,
let
them
lie
an
houre
in
cold
water
:
then
stampe
them
in
fair
cold
water
as
fine
as
ye
can
:
then
put
your
almondes
in
a
cloth
,
and
gather
your
cloth
round
vp
in
your
hands
,
and
presse
out
the
milke
as
much
as
you
can
,
if
ye
thinke
they
be
not
smal
enough
,
beat
them
againe
,
and
so
get
out
milke
as
long
as
you
can
.
Then
set
it
on
the
fire
,
and
when
it
is
ready
to
séeth
,
put
in
a
good
quantitie
of
Salt
,
and
Rosewater
,
that
will
turne
it
,
and
after
that
it
is
in
,
let
it
haue
one
boyling
,
and
then
take
it
from
the
fire
,
and
caste
it
abroad
vpon
a
linnen
cloth
,
and
vnderneath
the
cloth
,
scrape
off
the
whey
as
long
as
it
will
runne
.
Then
scrape
together
the
butter
into
the
midst
of
your
cloth
,
and
binde
the
cloth
together
,
and
let
it
hang
so
long
as
it
will
drop
Then
take
péeces
of
Sugar
,
as
much
as
yee
think
will
make
it
swéet
,
and
put
therto
Rose-water
a
litle
,
as
much
as
wil
melt
the
Sugar
,
and
fine
pouder
of
saffron
,
as
ye
think
wil
collour
it
,
and
let
both
your
Sugar
and
Saffron
stéepe
together
in
that
litle
quantitie
of
Rose-water
,
&
with
that
season
vp
your
butter
when
you
wil
make
it
.
How
to
make
Ipocras
.
TAke
of
chosen
Sinamon
two
ounces
,
of
fine
Ginger
one
ounce
,
of
graines
half
an
ounce
of
Nutmegs
half
an
ounce
,
bruise
them
al
,
and
stampe
them
in
thrée
or
foure
pintes
of
good
odifferous
wine
,
with
a
pound
of
Sugar
,
by
the
space
of
four
and
twenty
houres
:
then
put
them
into
an
Ipocras
bag
of
woollen
,
and
so
receiue
the
liquor
.
The
readiest
and
best
way
is
to
put
the
spices
with
the
pound
of
Sugar
,
&
the
wine
into
a
bottel
,
or
a
stone
pot
stopped
close
,
and
after
xxiiii
houres
it
wil
be
ready
,
then
cast
a
thin
linnen
cloth
,
and
letting
so
much
run
through
as
ye
wil
occupie
at
once
,
and
kéepe
the
vessell
close
,
for
it
will
so
well
kéepe
both
the
spirite
,
odour
,
and
vertue
of
the
wine
,
and
also
spices
.
To
make
Ipocras
another
way
.
TAke
a
gallon
of
wine
,
an
ounce
of
sinamon
two
ounces
of
ginger
,
one
pound
of
Sugar
,
twentie
cloues
bruised
,
and
twentie
cornes
of
pepper
big
beaten
,
let
all
these
soake
together
one
night
&
then
let
it
run
through
a
bag
,
and
it
will
be
good
Ipocras
.
To
make
Egs
vpon
sops
.
TAke
Egs
and
potch
them
as
soft
as
ye
can
,
then
take
a
fine
manchet
,
and
make
soppes
therof
,
and
put
your
sops
in
a
dish
,
and
put
vergious
thereto
and
Sugar
,
and
a
litle
Butter
:
then
set
it
to
the
fire
,
and
let
it
boile
:
then
take
your
egs
and
lay
them
vpon
your
sops
,
and
cast
a
litle
chopt
Parslie
vppon
them
,
and
so
serue
them
in
.
To
make
Egs
in
Lent
.
TAke
Hennes
Egges
,
and
put
out
cleane
the
white
and
the
yolke
.
Then
wash
your
shel
clean
,
and
take
almond
milk
,
and
séeth
it
with
Isanglas
,
or
of
the
broth
of
a
Pike
or
a
Tench
,
and
when
it
is
sodden
,
take
it
off
,
but
before
yée
take
it
from
the
fire
,
ye
must
season
it
with
sugar
and
salt
,
and
fill
your
egge
shels
before
the
milke
be
cold
.
Then
make
a
hole
in
the
Egge
aboue
,
and
cut
out
so
much
of
the
white
as
yee
wil
make
your
yolks
,
then
colour
your
mylke
that
he
left
afore
with
Saffron
,
like
the
yolk
of
an
egge
,
and
fill
vp
the
hole
againe
therewith
,
and
let
it
stand
til
it
be
occupied
.
How
to
make
caste
creame
.
TAke
milke
as
it
commeth
from
the
Cow
,
a
quart
or
lesse
,
and
put
thereto
raw
yolks
of
Egges
,
temper
the
milke
and
the
egges
together
.
Then
set
them
so
tempered
vpon
a
chafingdish
of
coales
,
and
stirre
it
still
and
put
sugar
to
it
,
and
sée
it
curd
not
,
and
it
will
be
like
creame
of
Almonds
:
when
it
is
boyled
thicke
enough
,
then
caste
a
litle
sugar
on
it
,
and
sprinkle
Rosewater
vpon
it
,
and
so
serue
it
in
.
To
make
caste
Creame
another
way
.
TAke
the
milke
that
is
milked
ouer
night
,
&
scum
off
the
Cream
,
then
take
the
milk
and
sixe
whites
of
egs
,
straine
them
together
,
and
two
yolks
of
egs
mingled
together
,
and
boyle
them
altogether
vntill
they
turn
to
a
Curds
,
then
put
thereto
a
quantitie
of
Virgious
,
and
then
it
will
turne
:
then
take
the
same
,
and
put
it
in
a
linnen
cloth
,
and
hang
it
vpon
a
pin
a
litle
while
,
&
let
the
whay
run
from
it
.
Then
take
it
downe
and
straine
it
into
a
platter
,
and
season
it
with
a
litle
Rosewater
and
Sugar
,
and
so
serue
it
.
To
make
clowted
Cream
after
Mistres
Horsmans
way
.
WHen
you
haue
taken
the
milke
from
the
Kine
,
straight
set
it
on
the
fire
,
but
see
that
your
fire
bee
without
smoake
,
and
soft
fire
,
and
so
kéepe
it
on
from
morning
tell
it
be
night
or
nigh
therabout
,
and
ye
muste
be
sure
that
it
doth
not
séeth
all
that
while
,
and
ye
must
let
your
milke
be
set
on
the
fire
,
in
as
broad
a
vessell
as
you
can
.
Then
take
it
from
the
fire
,
and
set
it
vpon
a
boord
,
and
let
it
stand
al
night
:
them
in
the
morning
take
off
the
cream
and
put
it
in
a
dish
,
or
where
ye
wil.
How
to
make
Creame
of
Almonds
.
TAke
thick
Almond
milke
,
and
séeth
it
a
lytle
,
then
take
it
from
the
fire
,
and
corne
it
with
salt
and
vinigre
.
Then
cast
it
in
a
cloth
,
and
with
a
litle
knife
scrape
in
vnder
the
cloth
and
there
will
come
out
whey
.
Then
put
the
Creame
together
in
the
midst
of
the
cloth
,
and
hang
it
on
a
pin
,
and
let
more
whey
drop
out
til
ye
thinke
it
be
well
.
Then
put
it
in
a
vessell
,
and
put
to
it
sugar
plentie
,
if
it
hange
too
long
that
it
be
too
drie
:
then
temper
it
with
swéete
wine
,
and
dresse
it
if
you
wil
with
smal
raisins
and
lay
it
like
morterels
,
or
els
put
it
abroad
,
and
lay
borage
●aues
vpon
it
,
or
els
red
comfets
and
so
serue
it
in
.
How
to
make
a
good
posset
curde
.
TAke
your
milk
and
set
it
on
the
fire
,
and
set
it
s●●th
put
in
yolks
of
egs
according
to
the
quantity
of
your
milk
:
but
see
that
your
egs
be
tempered
with
some
of
the
milke
ere
y●
put
the●●
to
the
milke
that
is
on
the
fire
or
els
it
will
fall
together
and
mar
all
,
and
yée
must
stirre
it
stil
til
it
séeth
and
begin
to
ryse
.
Then
take
it
off
from
the
fire
,
but
before
yée
take
it
off
,
haue
your
drinke
ready
in
a
fair
bason
,
on
a
chafingdish
of
coales
,
and
powre
the
milk
into
the
bason
as
it
standeth
ouer
the
chafingdish
wt●re
,
so
couer
it
,
&
let
it
stand
a
while
Then
take
it
vp
and
cast
on
Sinamon
and
sugar
and
so
serue
it
in
.
Mistresse
Drakes
way
to
make
soft
Cheese
all
the
yeere
through
,
that
it
shall
be
like
rowen
Cheese
.
TAke
your
milke
as
it
commeth
from
the
Cow
,
and
put
it
in
a
vessell
til
it
be
cold
,
thē●ake
as
much
faire
water
,
and
set
it
on
the
fire
when
your
water
is
warm
,
put
so
much
of
your
water
is
warm
,
put
so
much
of
your
water
in
that
milk
as
wil
warme
the
milk
.
Then
take
a
spoonefull
of
runnet
and
more
,
and
put
into
your
milke
,
and
make
your
Chéese
,
and
put
it
into
a
faire
cloth
,
and
so
put
it
into
the
presse
,
&
turne
it
in
the
presse
often
,
and
wipe
it
wyth
faire
clothes
,
as
often
as
ye
turne
it
.
To
make
Fritters
.
TAke
a
pinte
of
Ale
,
and
foure
yolkes
of
Egges
,
and
a
litle
saffron
,
a
spooneful
of
Cloues
and
mace
,
and
a
litle
salte
,
and
halfe
a
handfull
of
sugar
,
put
all
this
in
a
faire
platter
and
stirre
them
all
together
with
a
spoone
,
and
make
your
batter
thereof
.
Then
take
ten
Apples
,
pare
and
cut
them
as
big
as
a
groate
,
put
them
in
your
batter
:
then
take
your
suet
&
set
it
on
the
fire
,
&
when
it
is
hot
,
put
your
batter
,
&
your
apples
to
your
suet
with
your
hande
one
by
one
,
and
when
they
be
faire
and
yellow
take
them
out
,
and
lay
them
in
a
faire
platter
,
and
let
them
stand
a
litle
while
by
the
fire
side
Then
take
a
fair
platter
,
and
lay
your
fritters
therein
and
caste
a
litle
sugar
on
them
,
and
so
serue
them
in
.
To
make
Curde
Fritters
.
TAke
the
yolks
of
ten
Egs
,
and
breake
stem
in
a
pan
,
&
put
to
them
one
handfull
of
Curds
and
one
handful
of
fine
flower
,
and
straine
th●
all
together
,
and
make
batter
,
and
if
it
be
not
thicke
enough
,
put
more
Curdes
in
it
,
and
salt
to
it
.
Then
set
it
on
the
fire
in
a
frying
panne
,
with
such
stuffe
as
ye
will
fry
them
with
,
and
when
it
is
hot
,
with
a
ladle
take
part
of
your
batter
,
and
put
of
it
into
your
panne
,
and
let
it
run
as
smal
as
you
can
,
&
stir
them
with
a
stick
and
turne
them
with
a
scummer
,
&
when
they
be
faire
and
yellow
fryed
,
take
them
out
,
&
c●st
sugar
vpon
them
,
and
serue
them
foorth
.
To
make
Fritters
with
marrow
.
TAke
thrée
handfuls
of
fine
flower
and
more
and
lay
it
in
a
faire
platter
,
and
put
thereto
sixe
yolks
of
Egs
and
almost
a
pint
of
ale
,
and
a
good
handful
of
Sugar
,
and
two
spoonfuls
of
Sinamon
,
and
a
spoonful
of
Ginger
,
and
halfe
a
spoonefull
of
cloues
and
mace
,
a
little
salte
,
and
a
litle
saffron
to
collour
it
withall
.
Then
take
a
spoone
,
and
stir
all
these
for
said
things
together
:
and
make
your
batter
therewith
:
then
take
your
marrow
,
and
cut
it
of
the
bignesse
of
a
groat
:
then
haue
a
frying
pan
readie
with
swéet
suet
therein
,
and
set
it
to
the
fyre
,
and
when
it
is
hot
dip
your
marrow
in
the
butter
,
and
put
it
into
the
pan
péece
by
peece
,
and
euer
be
stiring
them
with
a
stick
,
and
when
they
be
fryed
,
take
them
out
of
your
pan
with
a
scummer
,
and
lay
them
in
a
faire
platter
,
and
take
Sugar
,
Sinamon
and
Ginger
,
and
cast
vpon
them
,
and
so
serue
them
in
.
How
to
make
Stocke
Frittors
.
TAke
a
handful
of
Marrow
,
or
the
kidneyes
of
a
Calfe
,
chop
them
small
.
Then
take
ten
yolks
of
egs
and
put
them
in
your
marrow
or
kidne●es
.
Then
take
a
handfull
of
Corrans
,
and
wash
them
cleane
,
put
them
to
your
stuffe
and
take
ten
dates
and
cut
them
smal
,
and
put
them
to
your
stuffe
,
and
take
two
handfull
of
grated
,
bread
,
two
spoonful
of
Ginger
,
and
one
spoonfull
of
sinamon
,
and
a
spoonfull
of
cloues
and
mace
a
quarter
of
Sugar
and
a
litle
Saffron
,
and
mingle
your
spices
and
stuffe
together
in
a
fair
platter
:
then
take
two
handful
of
fine
flower
,
and
sixe
yolks
of
egges
,
and
make
your
batter
therwith
with
ale
and
Saffron
.
Then
make
of
your
stuffe
afore
rehearsed
litle
pilles
as
bigge
as
a
walnut
.
Then
haue
a
frying
pan
readie
with
fair
suet
therein
vpon
the
fire
,
and
when
it
is
hot
dip
your
pilles
into
your
batter
,
and
put
them
into
your
frying
pan
,
&
fry
them
as
ye
would
frie
frittors
,
and
that
done
,
put
them
in
a
platter
,
and
cast
a
litle
Sinamon
,
Sugar
,
and
Ginger
on
them
,
and
so
serue
them
in
.
How
to
make
Frittors
with
Apples
.
TAke
fine
flower
,
and
temper
it
with
Butter
and
a
litle
salt
,
and
make
a
batter
,
and
take
a
very
litle
saffron
to
colour
your
batter
withall
,
and
when
your
batter
is
made
,
straine
it
through
a
strainer
,
then
cut
your
apples
of
the
bignes
of
a
groat
,
and
put
them
to
your
batter
then
put
your
suet
to
the
fire
,
and
when
it
is
hot
,
put
a
peece
of
your
apples
to
your
suet
,
and
if
it
rise
quicklie
,
then
your
stuffe
is
well
seasoned
,
if
it
abide
in
the
bottome
,
then
it
is
no●
halfe
enough
:
therfore
when
it
riseth
from
the
bottome
,
fill
pour
pan
one
after
another
as
fast
as
ye
can
,
and
when
they
are
faire
coloured
,
take
them
out
with
a
scummer
,
and
put
them
in
a
platter
,
and
alwaies
whiles
they
are
in
the
pan
stirre
them
with
a
stick
,
and
looke
that
ye
haue
liquor
enough
.
Then
take
your
frittors
,
and
put
them
in
a
fair
platter
,
and
then
scrape
Sugar
enough
vpon
them
.
How
to
make
frittors
of
spinage
.
TAke
a
good
deale
of
Spinage
,
and
wash
it
cleane
,
and
boyle
it
in
faire
water
,
and
when
it
is
boyled
,
put
it
in
a
collender
,
&
let
it
coole
.
Then
wring
all
the
water
out
of
it
as
nere
as
ye
can
,
lay
it
vpon
a
board
,
and
chop
it
with
the
back
of
a
chopping
knife
very
smal
and
put
it
in
a
platter
,
and
put
to
it
four
whites
of
Egs
,
and
two
yolks
,
and
the
crums
of
half
a
manchet
grated
,
and
a
litle
sinamon
and
ginger
,
and
stirre
them
wel
together
with
a
spoon
and
take
a
frying
pan
and
a
dish
of
swéet
Butter
in
it
,
when
it
is
molten
put
handsomely
in
your
pan
halfe
a
spoonful
of
your
stuffe
,
and
so
bestowe
the
rest
after
,
frye
them
on
a
soft
fire
,
and
turn
them
when
time
is
,
lay
them
in
a
platter
,
and
cast
sugar
on
them
.
To
make
Pancakes
.
TAke
new
thicke
Creame
a
pint
,
foure
or
fiue
yolks
of
egs
,
a
good
handfull
of
flower
and
two
or
thrée
spoonefuls
of
ale
,
strain
them
together
into
a
faire
platter
,
and
season
it
with
a
good
handfull
of
sugar
,
a
spooneful
of
Synamon
,
and
a
litte
Ginger
:
then
take
a
friing
pan
,
and
put
in
a
litle
peece
of
Butter
,
as
big
as
your
thombe
,
and
when
it
is
molten
brown
,
cast
it
out
of
your
pan
,
and
with
a
ladle
put
to
the
further
side
of
your
pan
some
of
your
stuffe
,
and
hold
your
pan
aslope
,
so
that
your
stuffe
may
run
abroad
ouer
all
the
pan
as
thin
as
may
be
:
then
set
it
to
the
fire
,
and
let
the
fyre
be
verie
soft
,
and
when
the
one
side
is
baked
,
then
turn
the
other
,
and
bake
them
as
dry
as
ye
can
without
burning
.
To
make
good
white
puddings
.
SEe
that
your
liuers
bee
not
too
much
para●yled
.
Then
take
of
the
liuers
and
lights
,
●ye
let
them
be
picked
&
chopped
with
kniues
,
●●●n
stamp
them
in
a
morter
,
&
straine
them
through
a
Collender
,
and
put
some
milk
to
it
,
to
help
to
get
it
through
,
then
put
foure
or
fiue
Egs
and
but
fiue
whites
,
and
put
in
crums
of
bread
,
Cloues
,
Mace
,
Saffron
Salt
,
and
some
Pepper
,
and
sweet
suet
small
minced
,
and
let
there
be
enough
of
it
,
and
so
still
fill
them
vp
,
and
to
black
puddings
,
otemeale
,
milk
&
salt
.
To
make
Puddings
.
TAke
grated
bread
,
the
yolks
of
sixe
egs
,
a
litle
Synamon
and
Salt
,
Corrans
,
one
minced
Date
and
the
suet
of
mutton
minced
smal
,
knead
all
these
together
,
and
make
them
vp
in
litle
ball●s
,
boyle
them
on
a
chafingdish
with
a
little
Butter
and
Vinigar
,
cast
Synamon
and
sugar
thereon
,
and
so
serue
them
in
.
To
make
Ising
puddings
.
TAke
a
platter
full
of
otemeale
grotes
clean
picked
,
and
put
thereto
of
the
best
Creame
sodden
that
ye
can
get
,
blood
warme
,
as
much
as
shall
couer
the
grotes
,
and
so
let
them
lye
and
soake
three
houres
,
or
some
what
more
,
till
they
haue
drunke
vp
the
cream
,
and
the
grotes
swollen
and
soft
withall
.
Then
take
sixe
egges
whites
and
yolkes
,
and
straine
them
faire
into
your
grotes
:
then
take
one
platterful
and
a
half
of
beefe
suet
,
the
skin
cleane
pulled
from
it
,
and
as
small
minced
as
is
possible
So
that
when
yee
haue
minced
it
,
you
must
largelie
haue
one
platterfull
and
a
halfe
,
&
rather
more
than
lesse
:
then
mingle
these
wel
among
your
gross
then
season
them
with
some
salt
and
some
saffron
:
&
if
ye
will
put
in
cloues
and
mace
:
then
fill
your
Puddings
but
not
too
ful
,
and
sée
they
be
faire
washed
and
sweet
,
and
beware
ye
pull
not
away
too
much
of
the
fat
within
,
for
the
fatter
they
be
within
,
the
better
it
is
for
the
puddings
:
also
if
ye
finde
too
much
creame
left
among
the
grotes
,
after
they
haue
line
foure
houres
:
then
put
out
part
of
it
,
and
so
seeth
vp
your
puddings
.
How
to
make
a
tansey
.
TAke
a
litle
Tansey
,
Fetherfew
,
parsley
,
and
Violets
,
and
stampe
them
all
together
,
and
straine
them
with
the
yolkes
of
eight
or
tenne
Egges
,
and
three
or
foure
whites
,
&
some
Vergious
,
and
put
thereto
sugar
and
salt
,
and
frie
it
.
How
to
make
a
tansey
another
way
.
TAke
halfe
a
handful
of
Tansey
,
of
the
yongest
ye
can
get
,
and
a
handfull
of
yong
borage
,
strawberry
leaues
,
Lettice
,
and
Violet
leaues
,
and
wash
them
cleane
,
and
beat
them
very
small
in
a
morter
:
then
put
to
them
eight
Egges
whites
and
all
,
and
sixe
yolks
besides
,
and
straine
them
all
together
through
a
strainer
:
then
season
it
with
a
good
handfull
of
sugar
,
and
a
Nutmeg
beaten
small
.
Then
take
a
frying
pan
,
and
halfe
a
dish
of
sweet
Butter
,
and
melt
it
:
then
put
your
Egs
to
it
,
set
it
on
the
fire
,
and
with
a
sawcer
,
or
with
a
ladle
,
stir
them
till
they
be
half
baked
:
then
put
them
into
a
platter
,
and
all
to
beate
them
still
till
they
be
very
small
:
then
take
your
frying
pan
made
cleane
,
and
put
a
dish
of
sweet
butter
in
it
,
and
melt
it
:
then
put
your
stuffe
into
your
pan
by
a
spoonefull
at
once
,
and
when
the
one
side
is
fried
,
turn
them
and
fry
them
together
:
then
take
them
out
,
lay
them
in
a
platter
,
and
scrape
sugar
on
them
.
How
to
make
a
tansey
in
Lent
.
TAke
all
maner
of
hearbs
,
and
the
spawn
of
a
Pike
,
or
of
any
other
fish
,
and
blanched
almonds
,
and
a
few
crums
of
bread
and
a
little
faire
water
and
a
pinte
of
Rosewater
,
and
mingle
altother
,
and
make
it
not
too
thin
,
and
frie
it
in
in
Oyle
,
and
so
serue
it
in
.
The
making
of
fine
manchet
.
TAke
halfe
a
bushell
of
fine
flower
twise
boulted
,
and
a
gallon
of
faire
luke warm
water
,
almost
a
handfull
of
white
salte
,
&
almost
a
pinte
of
yest
,
then
temper
all
these
together
,
without
anis
more
liquour
,
as
hard
as
ye
can
handle
it
:
then
let
it
lie
half
an
hower
,
then
take
it
vp
,
and
make
your
Manchetts
,
and
let
them
stand
almost
an
hower
in
the
ouen
Memorandum
,
that
of
euery
bushel
of
meale
may
be
made
fiue
and
twenty
cast
of
bread
,
and
euerie
loafe
to
way
a
pound
beside
the
chesill
.
The
making
of
manchets
after
my
Ladie
Graies
way
.
TAke
two
pecks
of
fine
flower
,
which
must
be
twise
boulted
,
if
you
will
haue
your
manchet
very
faire
:
Then
lay
it
in
a
place
where
ye
doe
vse
to
lay
your
dowe
for
your
bread
,
and
make
a
●itle
hole
in
it
,
and
take
a
quart
of
fair
water
blood
warme
,
and
put
in
that
water
as
much
leauen
as
a
crab
,
or
a
pretie
big
apple
,
and
as
much
white
salt
as
will
into
an
Egshell
,
and
all
to
breake
your
leuen
in
the
water
,
and
put
into
your
flower
halfe
a
pinte
of
good
ale
yest
,
and
so
stir
this
liquor
among
a
litle
of
your
flower
,
so
that
ye
must
make
it
but
thin
at
the
first
meeting
,
and
then
couer
it
with
flower
,
and
if
it
be
in
the
winter
,
ye
must
keep
it
very
warm
and
in
summer
it
shall
not
need
so
much
heate
,
for
in
the
Winter
it
will
not
rise
without
warmeth
.
Thus
let
it
lie
two
howers
and
a
halfe
:
then
at
the
second
opening
take
more
liquor
as
ye
thinke
will
serue
to
wet
al
the
flower
.
Then
put
in
a
pinte
and
a
halfe
of
good
yest
and
so
all
to
breake
it
in
short
peeces
,
after
yee
haue
well
laboured
it
,
and
wrought
it
fiue
or
sixe
tymes
,
so
that
yee
bee
sure
it
is
throughlie
mingled
together
,
so
continue
labouring
it
,
til
it
come
to
a
smooth
paste
,
and
be
well
ware
at
the
second
opening
that
ye
put
not
in
too
much
liquor
sodenlie
,
for
then
it
wil
run
&
if
yee
take
a
litle
it
wil
be
stiffe
,
and
after
the
second
working
it
must
lie
a
good
quarter
of
an
houre
,
and
kéep
it
warme
:
then
take
it
vp
to
the
moulding
board
,
and
with
as
much
spéede
as
is
possible
to
be
made
,
mould
it
vp
,
and
set
it
into
the
ouen
,
of
one
pecke
of
flower
ye
may
make
ten
cast
of
Manchets
faire
and
good
.
To
make
short
cakes
.
TAke
wheat
flower
of
the
fairest
yee
can
get
,
and
put
it
in
an
earthen
pot
,
and
stop
it
close
,
and
set
it
in
an
Ouen
and
bake
it
,
and
wh●n
it
is
baked
,
it
will
be
full
of
clods
,
and
therefore
ye
must
searse
it
through
a
searce
:
the
flower
will
haue
as
long
baking
as
a
pastie
of
Venison
.
When
you
haue
doone
this
,
take
clowted
creame
,
or
els
sweete
Butter
,
but
creame
is
better
,
then
take
sugar
,
Cloues
,
Mace
and
saffron
,
and
the
yolke
of
an
Egge
,
for
one
doozen
of
Cakes
one
yolke
is
enough
:
then
put
al
these
foresaid
things
together
into
the
cream
,
&
●emper
them
altogether
,
them
put
them
to
your
flower
and
so
make
your
cakes
,
your
paste
wil
be
very
short
,
therefore
yee
must
make
your
cakes
very
litle
:
when
yee
bake
your
cakes
,
ye
must
bake
them
vpon
papers
,
after
the
drawing
of
a
batch
of
bread
.
How
to
make
leauened
bread
.
TAke
sixe
yolkes
of
Egs
,
and
a
little
peece
of
Butter
as
big
as
a
Walnut
,
one
handful
of
veri●
fine
flower
,
and
make
al
these
in
paste
,
&
all
to
beat
it
with
a
rolling
pin
,
til
it
be
as
thin
as
a
paper
leafe
,
then
take
swéete
Butter
and
melt
it
,
and
rub
ouer
all
your
paste
therewith
,
with
a
feather
:
then
roll
vp
your
paste
softly
as
ye
would
roll
vp
a
scroll
of
paper
,
then
cut
them
in
peeces
of
three
inches
long
,
and
make
them
flat
with
your
hands
,
and
lay
them
vpon
a
shéet
of
cleane
paper
,
and
bake
them
in
an
ouen
or
panne
,
but
the
Ouen
may
not
bee
too
hot
,
and
they
must
bake
halfe
an
howre
,
then
take
some
swéete
butter
and
melt
it
,
and
put
that
into
your
paste
when
it
commeth
out
of
the
Ouen
,
and
when
they
are
very
wet
,
so
that
they
be
not
drie
,
take
them
out
of
your
butter
,
and
laye
them
in
a
faire
dish
,
and
cast
vpon
them
a
little
Sugar
,
and
if
you
please
,
s●namō
and
ginger
,
and
serue
them
foorth
.
How
to
make
buttered
Beere
.
TAke
thrée
pintes
of
Béere
,
put
fiue
yolkes
of
Egges
to
it
,
straine
them
together
,
and
set
it
in
a
powter
pot
to
the
fire
,
and
put
to
it
halfe
a
pound
of
Sugar
,
one
penniworth
of
Nutmegs
beaten
,
one
peniworth
of
Cloues
beaten
,
and
a
halfe
penniworth
of
ginger
bealen
and
when
it
is
all
in
,
take
another
pewtec
pot
and
brewe
them
together
,
and
set
it
to
the
fire
againe
,
and
when
it
is
ready
to
boyle
,
take
it
from
the
fire
,
and
put
a
dish
of
swéet
butter
into
it
,
and
brewe
them
together
out
of
one
pot
into
another
.
A
Purgation
.
TAke
an
ounce
of
Séene
,
and
as
muche
of
Polipody
,
bruise
them
,
and
lay
them
in
stéep
with
a
litle
Anniséed
,
and
a
litle
Ginger
,
bruised
in
thrée
partes
of
a
pinte
of
white
wine
,
so
let
it
lie
al
a
day
or
a
night
:
then
seeth
it
to
a
quarter
of
a
pinte
,
and
in
the
morning
drink
it
early
.
Cancer
,
Scorpio
,
and
Pisces
:
these
thrée
bee
the
best
signes
to
take
purgations
in
.