A
Booke
of
Cookerie
.
To
boyle
Larkes
.
TAke
sweete
Bread
,
and
straine
it
into
a
pipkin
,
&
set
it
on
the
fire
,
and
put
in
a
péece
of
Butter
,
&
skimme
it
as
cleane
as
ye
can
,
and
put
in
spennedge
,
and
Endiue
,
and
cut
it
a
little
,
and
so
let
it
boyle
,
and
put
in
Pepper
,
Cloues
and
Mace
,
Synamome
and
Ginger
,
and
a
litle
Vergious
,
and
when
you
serue
them
vp
,
lay
soppes
in
the
dish
.
To
boile
Conyes
.
TAke
a
Cony
and
perboyle
it
a
litle
,
then
take
a
good
handful
of
persely
and
a
few
swéete
hearbes
the
yolke
of
iiii
.
hard
egges
chop
them
all
together
then
put
in
pepper
and
a
fewe
currantes
,
and
fill
the
Conies
bellie
ful
of
Butter
then
pricke
her
head
betwéene
her
hinder
legges
and
breake
her
not
and
put
her
into
a
faire
earthen
pot
with
mutton
broth
and
the
rest
of
the
stuffe
roll
it
vp
round
and
put
it
in
withall
and
so
boyle
them
well
together
and
serue
it
with
soppes
To
boyle
a
Cony
.
YOu
must
boyle
your
Cony
,
and
streine
your
Sweete
bread
into
a
Pipkin
,
and
put
in
your
meate
,
skumme
it
as
cleane
as
you
can
,
and
put
in
a
good
deale
of
Endiue
,
and
cut
it
a
litle
,
and
a
good
péece
of
Butter
,
and
all
kind
of
spices
,
and
a
little
vergious
,
and
so
serue
it
on
soppes
.
To
boyle
Chickins
.
FIrst
you
shall
take
Chickins
and
boyle
them
with
grapes
and
with
a
racke
of
Mutton
together
and
let
the
racke
of
Mutton
boyle
before
the
Chickins
one
houre
and
a
halfe
and
then
make
a
bunch
of
herbs
with
Rosemarie
,
Time
,
Sauory
and
Isope
,
and
also
Margerum
and
binde
them
fast
together
,
put
them
in
the
pot
,
and
when
you
see
your
time
put
in
your
Chickins
with
Persely
in
their
bellies
and
a
little
sweete
butter
,
vergious
,
and
peper
,
&
when
you
haue
so
done
boyle
your
grapes
in
a
little
pipkin
by
themselues
with
some
of
the
broth
of
the
Chickins
,
but
take
heede
you
boyle
not
them
too
much
nor
yet
too
litle
,
and
then
take
the
yolkes
of
sixe
egges
and
streine
them
with
a
little
broth
of
the
pot
,
and
when
they
are
streyned
put
them
in
the
pipkin
to
the
grapes
and
stirre
them
and
when
they
begin
to
boyle
take
them
from
the
fire
and
stirre
them
a
good
while
after
you
haue
taken
then
vp
and
then
haue
you
Syppets
ready
in
a
platter
,
and
lay
your
meate
vpon
it
,
and
then
take
your
pipkins
and
grapes
and
al
that
is
in
them
and
powre
it
vpon
the
meate
.
And
after
this
sort
serue
it
in
.
To
boyle
Mutton
and
Chickins
.
TAke
your
Mutton
and
Chickins
and
set
vpon
the
fire
with
faire
water
and
when
it
is
well
skimmed
,
take
two
handfull
of
Cabbadge
Lettice
,
a
handfull
of
currants
a
good
péece
of
butter
the
iuyce
of
two
or
thrée
leammans
a
good
deale
of
grosse
Pepper
and
a
good
péece
of
Suger
,
and
let
them
séeth
all
well
together
,
then
take
thrée
or
foure
yolkes
of
egges
together
harde
rosted
and
straine
them
with
parte
of
your
broth
,
let
them
séeth
a
quantitie
of
an
houre
.
Serue
your
broth
with
meate
vpon
Sippets
.
To
boyle
Chickins
.
STreine
your
broth
into
a
pipkin
,
&
put
in
your
chickins
,
and
skumme
them
as
cleane
as
you
can
,
and
put
in
a
péece
of
butter
,
and
a
good
deale
of
Sorrell
,
and
so
let
them
boyle
,
and
put
in
all
maner
of
spices
,
and
a
little
vergyce
pycke
,
and
a
fewe
Barberies
,
and
cut
a
Lemman
in
péeces
,
and
scrape
a
litle
Sugar
vpon
them
,
and
laye
them
vppon
the
chickins
when
you
serue
them
vp
,
and
lay
soppes
vpon
the
dish
,
An other
way
to
boyle
Chickins
.
YOu
must
streine
your
broth
into
a
Pipkin
,
and
set
it
a
boyling
,
and
skumme
it
and
put
in
a
péece
of
butter
,
and
endiue
,
and
so
let
it
boyle
,
and
a
fewe
currants
,
al
maner
of
spices
,
and
so
serue
it
on
soppes
.
To
boyle
Plouers
.
YOu
must
streine
your
swét
broth
into
a
pipkin
,
and
set
them
on
the
fire
,
and
when
they
boyle
,
you
must
skumme
them
,
and
then
put
in
a
péece
of
butter
,
and
a
good
deale
of
spinnedge
,
and
a
litle
persely
,
and
a
péece
of
carret
roote
cut
verie
small
,
and
a
fewe
currants
,
and
so
let
them
boyle
,
and
all
manner
of
spices
,
and
a
little
white
wine
,
and
a
litle
vergice
,
and
so
serue
them
vpon
soppes
.
To
boyle
Teales
.
TAke
swéete
broth
and
Onions
,
&
shred
them
,
and
Spennedge
,
and
put
in
butter
and
pepper
,
and
then
leyre
it
with
tostes
of
bread
,
with
a
litle
vergious
,
and
so
serue
it
on
soppes
.
To
boile
steaks
between
two
dishes
.
YOu
must
put
Persely
and
Currants
,
and
Butter
and
vergious
,
two
or
thrée
yolkes
of
Egges
,
and
Pepper
,
Cloues
and
Mace
,
and
so
let
them
boyle
together
,
and
serue
them
vpon
soppes
.
To
boyle
a
neates
tongue
.
IN
primis
,
in
faire
Water
and
salt
,
then
péele
it
,
and
cut
it
in
the
middle
,
and
then
boyle
it
in
red
wine
,
&
fill
him
full
of
cloues
,
and
a
litle
sugar
,
and
then
wash
it
with
a
litle
swéete
broth
,
to
doe
away
the
sent
of
the
wine
,
and
you
must
make
a
litle
red
Musket
with
red
wine
and
pruines
boyled
together
,
then
streine
it
,
and
streine
a
litle
Mustard
in
a
fine
cloute
together
,
and
so
serue
it
vp
.
To
boyle
a
Capon
.
PVt
the
Capon
into
the
pouder
béefe
pot
and
when
you
thinke
it
almoste
tender
take
a
litle
potte
and
put
therein
halfe
water
and
halfe
wine
,
marie
,
currants
,
dates
,
whole
mace
,
vergice
,
pepper
&
a
litle
time
.
The
boyling
of
a
Capon
.
SEeth
the
Capon
it self
in
water
and
salt
and
nothing
else
and
to
make
the
broth
Videl
.
take
strong
broth
made
with
béefe
or
mutton
or
both
,
so
that
it
be
strong
broth
&
put
into
it
,
rosemarie
,
perselie
&
time
,
with
iiii
.
leaues
of
sage
,
this
let
seeth
in
it
a
good
while
,
and
then
put
into
it
small
raysons
and
a
fewe
whole
mace
,
A
quarter
of
an
houre
before
it
be
readie
to
be
taken
from
the
fire
haue
readie
sodden
foure
or
v.
egges
boyled
hard
take
nothing
out
but
the
yolks
streyne
the
egges
with
a
litle
of
the
same
broth
and
vergice
,
haue
a
litle
marie
cutte
in
small
péeces
,
and
an
apple
pared
and
cutte
in
small
peeces
,
and
if
that
time
of
yeare
do
serue
take
the
best
of
lettice
cutting
of
the
toppes
to
the
white
and
best
,
and
take
a
fewe
prunes
with
a
few
dates
two
or
thrée
.
Thus
let
it
séeth
a
quarter
of
an
houre
or
more
and
when
it
is
readie
to
take
vp
haue
your
dish
with
soppes
readie
,
and
the
water
well
strained
out
of
the
capon
,
and
then
season
the
broth
with
a
little
pepper
,
then
take
it
and
dish
it
and
scrape
vpon
it
a
litle
suger
laying
the
Prunes
round
about
the
dish
side
.
To
boile
a
Capon
with
Orenges
and
Lemmans
.
TAke
Orenges
or
Lemmans
pilled
and
cut
them
the
long
way
,
and
if
you
can
keepe
your
cloues
whole
and
put
them
into
your
best
broth
of
mutton
or
capon
with
prunes
or
currants
and
thrée
or
foure
dates
,
and
when
these
haue
bene
well
sodden
put
whole
pepper
great
mace
,
a
good
péece
of
suger
,
some
rose
water
,
and
eyther
white
or
claret
wine
and
let
all
these
séeth
together
a
while
&
so
serue
it
vpon
soppes
with
your
capon
.
To
boyle
a
Capon
in
whit
broth
with
Almondes
.
TAke
your
Capon
with
marie
bones
and
set
them
on
the
fire
,
and
when
they
be
cleane
skimmed
take
the
fattest
of
the
broth
,
and
put
it
in
a
little
pot
with
a
good
deale
of
marie
,
prunes
,
raisons
,
dates
whole
maces
,
&
a
pint
of
white
wine
,
then
blanch
your
Almonds
and
strain
them
,
with
them
thicken
your
potte
&
let
it
séeth
a
good
while
and
when
it
is
enough
serue
it
vpon
soppes
with
your
Capon
.
To
boyle
a
Capon
in
white
broth
.
TAke
a
good
Capon
and
scalde
him
and
trusse
him
and
when
he
is
faire
washed
put
him
in
your
pot
,
and
take
a
good
marie
bone
too
,
or
if
you
haue
no
marie
bone
take
a
necke
of
Mutton
and
when
your
capon
is
halfe
boyled
take
a
pottle
of
the
vppermost
of
your
broth
and
put
it
into
a
faire
posnet
,
Then
take
two
handfulles
of
fine
currants
,
and
viii
.
dates
cut
euerie
one
of
them
in
foure
péeces
&
foure
or
fiue
whole
mace
,
foure
sponfulles
of
vergious
,
and
as
much
suger
as
An
egge
,
a
litle
Time
,
and
a
litle
Persely
,
and
a
litle
margerum
,
and
if
you
haue
no
Margerum
,
then
one
small
sprig
of
rosemarie
,
bind
al
your
hearbs
fast
,
together
,
and
when
you
haue
cleane
washed
them
put
to
the
saide
hearbes
suger
,
currants
,
mace
,
and
vergice
into
your
posnet
and
a
grated
nutmegge
,
and
let
them
boyle
all
together
,
and
when
it
is
almost
enough
haue
a
small
handfull
of
Almondes
blanched
and
beaten
and
streyned
with
a
little
of
the
same
licor
,
and
put
that
into
your
broth
a
good
quarter
of
an
houre
before
you
take
it
vp
and
that
will
make
it
white
,
you
must
also
put
in
some
good
peeces
of
marie
,
and
let
not
the
marie
and
the
dates
séeth
aboue
halfe
an
houre
,
you
must
take
a
good
handful
of
prunes
and
tie
them
in
cleane
clothes
&
séeth
them
in
the
broth
where
the
Capon
is
,
when
you
take
vp
your
Capon
to
serue
it
in
,
lay
a
few
sippets
in
the
bottome
of
your
platter
and
lay
a
fewe
Prunes
and
Barberies
both
about
the
brimme
of
the
platter
,
and
also
vpon
the
Capon
,
you
may
boyle
Chickins
in
the
like
sort
.
To
make
boyled
meates
for
dinner
.
TAke
the
ribbes
of
a
necke
of
mutton
and
stuffe
it
with
margerum
,
sauery
,
time
,
perselie
chopped
final
,
currants
,
with
the
yolkes
of
two
egges
,
pepper
,
&
salt
,
then
put
it
into
a
posenet
with
faire
water
,
or
else
with
the
liquor
of
some
meate
with
vineger
pepper
and
salt
,
and
a
little
butter
and
so
serue
it
.
To
boyle
meates
for
supper
.
TAke
veale
and
put
it
into
a
posnet
with
carret
roots
cut
in
long
peeces
then
boile
it
and
put
thereto
a
handfull
of
prunes
and
crummes
of
Bread
,
Then
season
it
with
pepper
salt
and
vineger
.
To
boyle
a
legge
of
Mutton
with
a
Pudding
.
FIrst
with
a
knife
raise
the
skinne
round
about
til
you
come
to
the
ioynts
&
when
you
haue
perboyled
the
meate
,
shred
it
fine
with
swéete
or
marie
,
Perselie
,
Margerum
and
penyriall
then
season
it
with
pepper
,
and
salt
,
cloues
,
mace
,
and
synamom
,
and
take
the
yolkes
of
ix
.
or
x.
egges
,
and
mingle
with
your
meate
a
good
handfull
of
currants
,
and
a
fewe
minced
dates
and
put
the
meate
into
the
skinne
of
the
legge
of
mutton
and
close
it
with
prickes
and
so
boyle
it
with
the
broth
that
you
boyle
a
Capon
and
let
it
séeth
the
space
of
two
haures
.
To
boile
Pigges
feete
and
Petitoes
.
TAke
and
boyle
them
in
a
pint
of
vergice
and
bastard
take
iiii
.
dates
minced
with
a
fewe
small
raysons
then
take
a
litle
time
and
choppe
it
smal
and
season
it
with
a
litle
synamon
and
ginger
and
a
quantitie
of
vergice
.
To
make
a
mortis
.
TAke
almondes
and
blanche
them
,
and
beate
them
in
a
Mortar
,
and
boyle
a
Chickin
,
and
take
all
the
flesh
of
him
and
beate
it
,
and
streine
them
together
,
with
milke
and
water
,
and
so
put
them
into
a
pot
,
and
put
in
Suger
,
and
stirre
them
still
,
and
when
it
hath
boyled
a
good
while
,
take
it
of
,
and
set
it
a
cooling
in
a
payle
of
water
,
and
streine
it
againe
with
Rose
water
into
a
dish
.
To
boyle
a
Lambes
head
and
purtenance
.
STreine
your
broth
into
a
pipkin
,
and
set
it
on
the
fire
,
and
put
in
butter
,
and
skumme
it
as
cleane
as
you
can
,
and
put
in
your
meate
,
and
put
in
endiue
,
and
cut
it
a
litle
,
and
streine
a
litle
yeaste
,
and
put
into
it
,
and
currants
and
prunes
,
and
put
in
all
maner
of
spices
,
and
so
serue
it
vpon
soppes
.
To
boyle
Quailes
.
FIrst
,
put
them
into
a
Pot
with
sweete
broth
,
and
set
them
on
the
fire
:
then
take
a
Carret
roote
,
and
cut
him
in
péeces
,
and
put
into
the
potte
,
then
take
parsely
with
swéete
hearbes
,
and
chop
them
a
litle
,
and
put
them
into
the
Potte
,
then
take
Sinamome
,
Ginger
,
Nutmegges
,
and
Pepper
,
and
put
in
a
litle
Uergice
,
and
so
season
it
with
salt
,
serue
them
vpon
soppes
,
and
garnish
them
with
fruite
.
To
make
stewed
Steakes
.
TAke
a
péece
of
Mutton
,
and
cut
it
in
péeces
,
and
wash
it
verie
cleane
,
and
put
it
into
a
faire
pot
with
Ale
,
or
with
halfe
wine
,
then
make
it
boyle
,
and
skumme
it
cleane
,
and
put
into
your
pot
a
faggot
of
Rosemarie
and
time
:
then
take
some
Parsely
picked
fine
,
and
some
onions
cut
round
,
and
let
them
all
boyle
together
,
then
take
prunes
,
&
reasons
,
dates
,
and
currants
,
and
let
it
boile
altogether
,
and
season
it
with
Sinamon
and
ginger
,
Nutmegs
,
two
or
thrée
Cloues
and
Salt
,
and
so
serue
it
on
soppes
,
and
garnish
it
with
fruite
.
To
stewe
Calues
feete
.
TAke
calues
féete
faire
blanched
and
cut
them
in
the
halfe
,
&
when
they
be
more
then
halfe
boyled
,
put
to
them
great
raisons
,
mutton
broth
,
a
little
saffron
and
swéete
butter
,
pepper
,
suger
,
and
some
swéet
hearbes
finely
minced
,
boyle
calues
féete
,
shéepes
féete
,
or
lambes
feete
with
mutton
broth
sweete
hearbes
and
Onions
chopped
fine
,
butter
and
Pepper
,
and
when
they
boyle
,
take
the
yolke
of
an
egge
and
straine
it
with
vergice
so
serue
it
.
To
stewe
a
Mallard
.
TAke
your
Mallard
and
séeth
him
in
faire
water
with
a
good
marie
bone
and
in
cabbadgeworth
or
cabbadge
lettice
or
both
or
some
persneps
roots
,
and
carret
rootes
,
and
when
all
these
be
well
sodden
put
in
prunes
,
put
in
prunes
enough
and
thrée
dates
,
and
season
him
with
salt
,
cloues
,
and
mace
,
and
a
little
suger
&
pepper
and
then
serue
it
forth
with
syppets
&
put
the
marie
vpon
them
,
and
the
whole
mace
lay
on
the
syppets
,
and
the
dates
quartered
and
the
prunes
and
the
rootes
cut
in
round
slyces
,
&
lay
them
vpon
the
sippets
also
&
the
cabbadge
leaues
lay
vpon
the
Mallard
.
To
make
Aloes
.
TAke
a
legge
of
veale
,
or
mutton
,
and
slice
it
in
thinne
slices
,
&
lay
them
in
a
platter
and
caste
on
salt
,
and
put
thereon
the
yolkes
of
tenne
egges
and
a
great
sort
of
small
raisons
and
dates
,
finely
minced
,
then
take
veniger
,
and
a
litle
saffron
,
cloues
,
and
mace
,
and
a
litle
pepper
,
and
mingle
it
together
and
powre
it
al
about
it
,
and
then
al
to
worke
it
together
,
and
when
it
is
thorowly
seasoned
put
it
on
a
spit
,
and
set
platters
vnderneath
it
,
and
bast
it
with
butter
,
and
then
make
a
sauce
with
vineger
,
and
ginger
,
and
suger
,
and
lay
the
aloes
vpon
it
and
so
serue
it
in
.
To
make
Fritters
of
Spinnedge
.
TAke
a
good
deale
of
Spinnedge
,
and
wash
it
cleane
,
then
botle
it
in
faire
water
,
and
when
it
is
boiled
,
then
take
it
forth
and
let
the
water
runne
from
it
,
then
chop
it
with
the
backe
of
a
knife
,
and
then
put
in
some
egges
and
grated
bread
,
and
season
it
with
suger
,
sinamom
,
ginger
and
pepper
,
dates
minced
fine
,
and
currants
,
and
rowle
them
like
a
ball
,
and
dippe
them
in
butter
made
of
Ale
and
flower
.
A
Fritter
to
be
made
in
a
Moulde
.
TAke
Oxe
white
and
mince
it
fine
,
then
take
Dates
,
and
mince
them
fine
,
then
take
Currants
,
Egges
,
white
grated
bread
and
season
it
with
suger
,
synamon
and
ginger
,
cloues
,
mace
and
saffron
,
and
stirre
it
well
together
,
then
driue
a
thicke
cake
of
paste
,
and
lay
in
the
mould
,
and
fill
it
with
the
stuffe
,
and
lay
an
other
cake
of
past
vpon
it
,
then
iogge
it
about
and
so
frie
it
.
To
boyle
Pigeons
in
blacke
broath
.
FIrst
roste
them
a
litle
,
then
put
them
into
an
earthen
pot
,
with
a
litle
quantitie
of
swéete
Broth
,
then
take
Onions
,
and
slyce
them
,
and
set
them
on
the
Coles
with
some
butter
to
take
away
the
sent
of
them
,
put
them
into
the
Pigions
,
and
leyre
it
with
a
toste
of
bread
,
drawne
with
Uineger
,
then
put
some
sweete
hearbes
halfe
cut
,
and
synamom
and
ginger
,
and
grosse
Pepper
,
and
let
them
boyle
,
and
season
them
with
salt
,
serue
them
vppon
soppes
,
and
garnish
them
with
fruite
.
To
smere
a
Conie
.
TAke
the
Liuers
and
boyle
them
,
and
chop
it
,
and
swéete
hearbes
,
apples
,
and
the
yolkes
of
hard
egges
,
and
choppe
them
altogether
,
and
currants
,
suger
,
synamom
,
ginger
and
persely
,
and
fill
the
Conny
full
hereof
,
then
put
her
into
the
sweete
broth
,
and
put
in
sweete
butter
,
then
choppe
the
yolks
of
hard
egges
,
synamom
,
ginger
,
suger
,
and
cast
it
on
the
Cony
when
you
serue
it
vp
,
season
it
with
salt
,
serue
it
on
soppes
,
and
garnish
it
with
fruite
.
To
boyle
a
Mallard
with
Cabbedge
.
TAke
some
Cabbedge
,
and
pricke
&
wash
them
cleane
,
and
perboyle
them
in
faire
water
,
then
put
them
into
a
Collender
,
and
let
the
water
run
from
them
cleane
,
then
put
them
into
a
faire
earthen
pot
,
and
as
much
swéete
broth
as
will
couer
the
Cabbadge
,
and
sweete
butter
,
then
take
your
Mallard
and
rost
it
halfe
enough
,
and
saue
the
dripping
of
him
,
then
cut
him
in
the
side
,
and
put
the
mallard
into
the
cabbedge
,
and
put
into
it
all
your
dripping
,
then
let
it
stew
an
houre
,
and
season
it
with
salt
,
and
serue
it
vpon
soppes
.
To
boyle
a
Ducke
with
Turneps
.
TAke
her
first
,
and
put
her
into
a
potte
with
stewed
broth
,
then
take
persely
and
sweete
hearbs
,
and
chop
them
,
and
perboyle
the
rootes
very
well
in
an
other
pot
,
then
put
vnto
them
swéete
butter
,
Synamome
,
Ginger
,
grosse
Pepper
and
whole
Mace
,
and
so
season
it
with
salt
,
and
serue
it
vpon
soppes
.
To
make
white
Estings
.
TAke
great
Otemeale
,
and
lay
in
milke
to
stéepe
,
then
put
in
the
yolkes
of
some
Egges
,
and
take
Oxe
white
and
mince
it
sinal
,
then
season
it
with
suger
,
synamom
,
ginger
,
cloues
,
mace
,
and
saffron
,
and
salt
,
and
so
fill
them
.
To
make
blacke
Puddings
.
TAke
great
otmeale
and
lay
it
in
milke
to
steepe
,
then
take
shéepes
bloud
and
put
to
it
,
and
take
Oxe
white
and
mince
into
it
,
then
take
a
fewe
sweete
hearbs
and
two
or
thrée
leeke
blades
,
and
choppe
them
verie
small
,
and
put
into
it
then
the
yolkes
of
some
Egges
,
and
season
it
with
Synamom
,
ginger
,
cloues
,
Mace
,
pepper
and
salt
,
and
so
fill
them
.
To
make
strong
broth
for
sicke
men
.
TAke
a
pound
of
Almonds
and
blanche
them
,
and
beate
them
in
a
morter
very
fine
,
then
take
the
braines
of
a
capon
and
beate
with
it
,
then
put
into
it
a
litle
creame
,
and
make
it
to
drawe
through
a
strayner
,
then
set
it
on
the
fire
in
a
dish
,
and
season
it
with
rose
water
and
suger
,
and
stirre
it
.
To
boyle
a
Breame
.
TAke
white
wine
,
and
put
it
into
a
pot
,
and
let
it
séeth
,
then
take
your
breame
,
and
cut
him
in
the
midst
,
and
put
him
in
,
then
take
an
Onion
and
chop
it
small
,
then
take
nutmegs
beaten
,
synamome
and
ginger
,
whole
mace
,
and
a
pound
of
butter
,
and
let
it
boyle
al
together
,
and
so
season
it
with
salt
,
serue
it
vpon
soppes
,
and
garnish
it
with
fruite
.
To
boyle
Muskles
.
TAke
water
and
yeste
,
and
a
good
dish
of
butter
,
and
Onions
chopt
,
and
a
little
pepper
,
&
when
it
hath
boyled
a
litle
while
,
then
sée
that
your
Muskels
be
cleane
washed
,
then
put
them
into
the
broth
shels
and
all
,
and
when
they
be
boiled
wel
,
then
serue
them
broth
and
all
.
To
boyle
Stocke
fish
.
TAke
Stockfish
when
it
is
well
watered
,
and
picke
out
all
the
baste
cleane
from
the
fish
,
then
put
it
into
a
pipkin
,
and
put
in
no
more
water
then
shall
couer
it
,
then
set
it
on
the
fire
,
and
assoone
as
it
beginneth
to
boyle
on
the
one
side
,
then
turne
the
other
side
to
the
fire
,
and
assoone
as
it
beginneth
to
boile
on
the
other
side
,
take
it
off
,
and
put
it
into
a
Colender
,
and
let
the
water
runne
out
from
it
,
but
put
in
salt
in
the
boyling
of
it
,
then
take
a
litle
faire
water
and
sweete
butter
,
and
let
it
boyle
in
a
dish
vntill
it
bee
something
thick
,
then
powre
it
on
the
stockfish
and
serue
it
.
To
make
bake
meates
.
TAke
a
legge
of
Lambe
,
and
cut
out
all
the
flesh
,
and
saue
the
skinne
whole
,
then
mince
it
fine
and
white
with
it
,
then
put
in
grated
bread
,
and
some
egges
white
and
all
,
and
some
Dates
and
Currantes
,
then
season
it
with
some
Pepper
,
Synamome
,
Ginger
,
and
some
Nutmegges
and
Carrawaies
,
and
a
litle
creame
,
and
temper
it
all
together
,
then
put
it
into
the
leg
of
the
Lambe
againe
,
and
let
it
bake
a
little
before
you
put
it
into
your
Pye
,
and
when
you
haue
put
it
into
your
pie
,
then
put
in
a
little
of
the
Pudding
about
it
,
and
when
it
is
almost
baked
,
then
put
in
vergice
,
suger
and
swéete
butter
,
and
so
serue
it
.
An
other
bake
meate
.
TAke
a
leg
of
Veale
,
and
cut
it
in
slices
,
and
beate
it
with
the
backe
of
a
knife
,
then
take
time
,
margerum
and
penniriall
,
sauerie
,
and
persely
,
and
one
Onion
,
and
chop
them
altogether
verie
smal
,
then
breake
in
some
egges
whites
and
all
,
and
put
in
your
hearbes
and
season
it
with
pepper
,
nutmegs
and
salt
,
and
a
litle
suger
,
then
stirre
them
altogether
,
and
then
lap
them
vp
like
allowes
,
and
cast
a
fewe
currants
and
dates
,
and
butter
amongst
them
.
An
other
bake
meate
.
TAke
two
pound
of
White
and
a
little
veale
,
and
mince
it
together
,
then
take
a
litle
peniriall
,
sauerie
and
margerum
and
vnset
Léekes
,
and
chop
them
fine
,
and
put
in
some
egges
and
some
creame
,
then
stirre
it
all
well
together
,
and
season
it
with
pepper
,
nutmegs
and
salt
,
then
put
it
into
the
pye
,
and
cut
the
lid
,
and
let
it
bake
till
it
be
drie
,
then
serue
it
.
To
make
Marie
pies
.
MAke
fine
past
,
and
put
in
the
white
of
one
egge
and
suger
,
and
when
they
are
made
in
litle
coffins
set
them
into
the
Ouen
vpon
a
paper
a
litle
while
then
take
them
out
and
put
in
marie
,
and
then
close
them
vp
and
pricke
them
,
and
set
them
in
again
,
and
when
they
are
broken
serue
them
with
blanche
pouder
strowed
vpon
them
.
To
boyle
pie
meate
.
TAke
a
legge
of
mutton
&
mince
it
very
fine
with
suet
and
séeth
it
in
a
litle
panne
or
an
earthen
pot
with
butter
and
season
it
with
cloues
,
mace
,
great
raysons
and
prunes
,
and
salt
,
and
serue
it
in
a
dish
,
and
if
you
will
put
in
some
iuyce
of
Orenges
and
lay
halfe
an
orenge
vpon
it
.
To
make
fine
Cakes
.
TAke
fine
flowre
and
good
damaske
water
you
must
haue
no
other
liquor
but
that
,
then
take
sweete
butter
,
two
or
thrée
yolkes
of
egges
,
and
a
good
quantitie
of
suger
,
and
afewe
cloues
,
and
mace
,
as
your
Cookes
mouth
shall
serue
him
,
and
a
litle
saffron
,
and
a
litle
Gods
good
about
a
sponful
if
you
put
in
too
much
they
shall
arise
,
cut
them
in
squares
like
vnto
trenchers
,
and
pricke
them
well
,
and
let
your
ouen
be
well
swept
and
lay
them
vpon
papers
and
so
set
them
into
the
ouen
,
do
not
burn
them
if
they
be
three
or
foure
dayes
olde
they
be
the
better
.
To
make
fine
cracknels
.
TAke
fine
flower
and
a
good
quantitie
of
egges
as
many
as
wil
supply
the
flowre
,
then
take
as
much
suger
as
will
swéeten
the
past
,
and
if
you
will
not
be
at
the
cost
to
rayse
it
with
egges
,
then
put
thereto
swéet
water
Synamome
and
a
good
quantitie
of
nutmegges
and
mace
,
according
to
your
bread
,
take
a
good
quantitie
of
Annis
séede
,
and
let
all
this
be
blended
with
your
flower
,
and
the
putting
in
of
your
egges
or
other
moysture
,
then
set
on
your
water
and
let
it
be
at
séething
,
before
you
put
your
Crackenelles
in
it
they
will
goe
to
the
bottome
and
at
their
rising
take
them
out
and
drie
them
with
a
cloth
then
bake
them
.
To
bake
Connies
.
HAue
fine
past
readie
,
wash
your
Connies
,
and
perboyle
them
then
cast
,
them
into
the
cold
water
,
then
season
them
,
with
salt
and
ginger
,
laye
them
into
the
past
and
vpon
them
lay
leached
,
larde
close
them
and
bake
them
.
To
bake
a
brest
of
Veale
.
TAke
and
breake
the
bones
thereof
in
the
middest
and
perboyle
him
and
take
out
the
bones
,
and
season
him
with
pepper
and
salt
,
and
laye
him
in
the
coffin
with
a
little
sweete
butter
,
and
close
him
vp
then
make
a
caudell
of
the
yolkes
of
an
egge
and
straine
it
,
and
boyle
it
in
a
chafing
dish
of
coles
and
season
it
with
suger
,
and
put
it
in
the
pie
and
set
it
into
the
Ouen
againe
.
To
make
a
pudding
in
a
breast
of
Veale
.
TAke
Peresely
,
Time
,
washe
them
,
pricke
them
,
and
choppe
them
small
,
then
take
viii
.
yolkes
of
egges
grated
bread
and
halfe
a
pint
of
creame
beeing
verie
swéete
,
then
season
it
with
Pepper
,
Cloues
,
and
Mace
,
Saffron
,
and
Sugar
smal
Raisons
and
Salt
,
put
it
in
and
Roste
it
and
serue
it
.
To
bake
a
Gammon
of
Baken
.
TAke
a
gammon
of
Baken
,
water
it
sixe
dayes
and
perboyle
him
halfe
enough
and
laye
him
in
presse
then
take
the
sword
of
him
and
stuffe
him
with
cloues
,
and
season
him
with
Pepper
,
and
saffron
.
And
close
him
vp
in
a
standing
pie
,
bake
him
and
so
serue
him
.
To
make
fine
Bysket
Bread
.
TAke
a
pound
of
fine
flower
,
and
a
pound
of
suger
,
and
mingle
it
together
,
a
quarter
of
a
pound
of
Annis
séedes
,
foure
egges
,
two
or
thrée
sponfuls
of
rosewater
put
all
these
into
an
earthen
Panne
.
And
with
a
slyce
of
Woode
beate
it
the
space
of
two
houres
,
then
fill
your
moulds
halfe
ful
your
mouldes
must
be
of
Tinne
,
and
then
set
it
into
the
ouen
,
your
ouen
beeing
so
whot
as
it
were
for
cheat
bread
,
and
let
it
stand
one
houre
and
a
halfe
,
you
must
annoint
your
moulds
with
butter
before
you
put
in
your
stuffe
,
and
when
you
will
occupie
of
it
slice
it
thinne
and
drie
it
in
the
ouen
your
ouen
beeing
no
whotter
then
you
may
abide
your
hand
in
the
bottome
.
To
bake
a
Turkie
and
take
out
his
bones
.
TAke
a
fat
Turkie
,
and
after
you
haue
scalded
him
and
washed
him
cleane
,
lay
him
vpon
a
faire
cloth
and
slit
him
through
out
the
backe
and
when
you
haue
taken
out
his
garbage
,
then
you
must
take
out
his
bones
so
bare
as
you
can
,
when
you
haue
so
done
wash
him
cleane
,
then
trusse
him
and
pricke
his
backe
together
,
and
so
haue
a
faire
kettle
of
séething
water
and
perboyle
him
a
little
,
then
take
him
vp
that
the
water
may
runne
cleane
out
from
him
,
and
when
he
is
colde
,
season
him
with
pepper
and
salt
,
and
then
pricke
him
with
a
fewe
cloues
in
the
brest
,
and
also
drawe
him
with
larde
if
you
like
of
it
and
when
you
haue
made
your
coffin
and
laide
your
Turkie
in
it
then
you
must
put
some
butter
in
it
and
so
close
him
vp
in
this
sort
you
may
bake
a
Goose
,
a
Pheasant
,
or
Capon
.
To
bake
a
Kidde
.
TAke
your
Kidde
and
perboyle
him
and
wash
it
in
vergice
and
saffron
and
season
it
with
pepper
,
salt
,
&
a
litle
mace
,
then
lay
it
in
your
coffin
with
swéete
butter
and
the
liquor
it
was
seasoned
in
,
and
so
bake
it
.
To
bake
a
Mallard
.
TAke
thrée
or
foure
Onions
and
stampe
them
in
a
morter
then
strain
them
with
a
saucer
ful
of
vergite
,
then
take
your
mallard
and
put
him
into
the
iuyce
of
the
saide
Onions
and
season
him
with
pepper
and
salt
,
cloues
and
mace
then
put
your
mallard
into
the
coffin
with
the
saide
iuyce
of
the
onions
and
a
good
quantitie
of
Winter
sauorie
,
a
litle
time
,
and
persely
chopped
small
and
swéete
Butter
,
so
close
it
vp
and
bake
it
.
To
make
a
pie
of
Humbles
.
TAke
your
humbles
being
perboyled
and
choppe
them
verie
small
with
a
good
quantitie
of
mutton
swéete
,
and
halfe
a
handfull
of
hearbes
,
folowing
time
,
margerum
,
borage
,
persely
,
and
a
litle
rosemarie
,
and
season
the
same
beeing
chopped
with
pepper
,
cloues
and
mace
,
and
so
close
your
pie
and
bake
him
.
To
bake
Red
deare
.
TAke
a
hand
full
of
time
,
and
a
hand
full
of
rosemarie
,
a
hand
full
of
winter
sauorie
,
a
hand
full
of
bay
leaues
and
a
hand
ful
of
fennel
,
and
when
your
liquor
seeths
that
you
perboyle
your
venison
in
,
put
in
your
hearbes
also
and
perboyle
your
venison
vntill
it
be
halfe
enough
,
then
take
it
out
and
lay
it
vpon
a
faire
boorde
that
the
water
may
runne
out
from
it
,
then
take
a
knife
and
pricke
it
full
of
holes
,
and
while
it
is
warme
haue
a
faire
traye
with
vineger
therein
,
and
so
put
your
venison
therein
from
morning
vntill
night
,
and
euer
nowe
and
then
turne
it
vp
side
downe
,
and
then
at
night
haue
your
coffin
ready
,
and
this
done
season
it
with
synamome
,
ginger
,
and
nutmegges
,
pepper
and
salte
,
and
when
you
haue
seasoned
it
,
put
it
into
your
coffin
,
and
put
a
good
quantitie
of
swéete
butter
into
it
,
and
then
put
it
into
the
Ouen
at
night
,
when
you
goe
to
bedde
,
and
in
the
morning
drawe
it
forth
,
and
put
in
a
saucer
full
of
vineger
into
your
pye
at
a
hole
aboue
in
the
toppe
of
it
,
so
that
the
vineger
may
runne
into
euerie
place
of
it
,
and
then
stop
the
whole
againe
and
turne
the
bottome
vpward
and
so
serue
it
in
.
An other
bakemeate
for
Chickins
.
FIrst
season
your
Chickins
with
suger
,
sinamom
and
ginger
,
and
so
lay
them
in
your
pye
,
then
put
in
vpon
them
Gooseberies
,
or
grapes
,
or
Barberies
,
then
put
in
some
sweete
butter
,
and
close
them
vp
,
and
when
they
be
almost
baked
,
then
put
in
a
Cawdle
made
with
harde
egges
and
white
wine
,
and
serue
it
.
To
bake
Calues
feete
.
TAke
Calues
féete
and
boyle
them
and
chop
them
fine
,
and
a
pound
of
white
,
and
chop
it
with
them
,
then
chop
an
onion
smal
,
and
put
it
in
them
,
then
take
prunes
,
dates
and
currants
,
and
put
to
them
,
season
them
with
Pepper
,
Nutmegs
,
and
a
litle
large
Mace
,
then
put
in
some
Egges
,
and
stirre
it
altogether
,
&
put
it
into
a
Pye
,
and
let
it
bake
two
houres
,
then
put
in
a
litle
vergice
and
suger
,
and
so
serue
it
.
To
sowce
a
Pigge
.
TAke
white
Wine
and
a
litle
sweete
broth
,
and
halfe
a
score
Nutmegs
cut
in
quarters
,
then
take
Rosemarie
,
Baies
,
Time
,
and
sweete
margerum
,
and
let
them
boyle
altogether
,
skum
them
verie
cleane
,
and
when
they
be
boyled
,
put
them
into
an
earthen
pan
,
and
the
syrop
also
,
and
when
yee
serue
them
,
a
quarter
in
a
dish
,
and
the
Bayes
,
and
nutmegs
on
the
top
.
The
order
to
boyle
a
Brawne
.
TAke
your
Brawne
,
and
when
ye
haue
cut
him
out
,
lay
him
in
faire
water
foure
and
twentie
houres
,
and
shift
it
foure
or
fiue
times
,
,
and
scrape
and
binde
vp
those
that
you
shall
thinke
good
,
with
Hempe
,
and
bind
one
handfull
of
greene
Willowes
together
,
and
lay
them
in
the
bottome
of
the
Panne
,
and
then
put
in
your
Brawne
,
and
skumme
it
verie
cleane
,
and
let
it
boyle
but
softely
,
and
it
must
be
so
tender
,
that
you
may
put
a
straw
through
it
,
and
when
it
is
boyled
enough
,
let
it
stand
and
rowle
in
the
panne
,
and
when
you
take
it
vp
,
let
it
lye
in
Trayes
one
howre
or
two
,
and
then
make
sowsing
drinke
with
Ale
and
water
,
and
salt
,
and
you
must
make
it
very
strong
,
and
so
let
it
lie
a
weeke
before
you
spende
it
.
To
make
Almond
Butter
.
TAke
Almondes
and
blanch
them
,
and
beate
them
in
a
morter
verie
small
,
and
in
the
beating
put
in
a
litle
water
,
and
when
they
bee
beaten
powre
in
water
into
two
pots
,
and
put
in
halfe
into
one
&
halfe
into
an
other
,
and
put
in
Suger
,
and
stirre
them
still
,
and
let
them
boyle
a
good
while
,
then
straine
it
through
a
strainer
with
rose
water
,
and
so
dish
it
vp
.
To
rost
an
Hare
.
YOu
must
not
cut
off
her
head
,
féete
nor
eares
,
but
make
a
pudding
in
her
bellie
,
and
put
paper
about
her
eares
that
they
burne
not
,
and
when
the
Hare
is
rosted
,
you
must
take
synamom
and
Ginger
,
and
grated
bread
,
&
you
must
make
verie
sweet
sauce
,
and
you
must
put
in
Barberies
and
let
them
boyle
together
.
To
make
Fritter
stuffe
.
TAke
fine
flowre
,
and
thrée
or
foure
egs
,
and
put
into
the
flower
,
and
a
péece
of
butter
,
and
let
them
boyle
all
together
in
a
dish
or
chafer
,
and
put
in
Suger
,
synamom
and
ginger
,
and
rose
water
,
and
in
the
boyling
,
put
in
a
litle
grated
bread
to
make
it
big
,
and
then
put
it
into
a
dish
,
and
beate
it
well
together
,
&
so
put
it
into
your
moulde
,
and
frie
it
with
clarified
butter
,
but
your
butter
may
not
be
too
whot
nor
too
colde
.
For
to
bake
a
Hare
.
TAke
your
Hare
and
perboile
him
,
and
mince
him
,
and
then
beat
him
in
a
morter
verie
fine
,
liuer
and
all
if
you
will
,
and
season
it
with
all
kinde
of
spices
and
salt
,
and
doe
him
together
with
the
yolkes
of
seuen
or
eight
egges
,
and
when
you
haue
made
him
vp
together
,
draw
larde
verie
thicke
through
him
,
and
mingle
them
altogether
,
and
put
him
in
a
Pye
,
and
put
in
butter
before
you
close
him
vp
.
To
preserue
Orenges
.
YOu
must
cut
your
Orenges
in
halfe
,
and
pare
them
a
litle
round
about
,
and
let
them
lye
in
water
foure
or
fiue
dayes
,
and
you
must
chaunge
the
water
once
or
twice
a
day
,
and
when
you
preserue
them
,
you
must
haue
a
quarte
of
faire
water
to
put
in
your
suger
,
and
a
litle
rose
water
,
and
set
it
on
the
fire
,
and
scum
it
verie
cleane
,
and
put
in
a
litle
Sinamome
,
and
put
in
your
Orenges
,
and
let
them
boile
a
litle
while
,
and
then
take
them
out
again
,
and
doe
soe
fiue
or
sixe
times
,
and
when
they
be
inough
,
put
in
your
Orenges
and
let
your
sirroppe
stand
till
it
bee
cold
,
and
then
put
your
sirrop
into
your
Orenges
.
To
make
all
maner
of
fruit
Tartes
.
YOu
must
boile
your
fruite
,
whether
it
be
apple
,
cherie
,
peach
,
damson
,
peare
,
Mulberie
,
or
codling
,
in
faire
water
,
and
when
they
be
boyled
inough
,
put
them
into
a
bowle
,
and
bruse
them
with
a
ladle
,
and
when
they
be
cold
,
straine
them
,
and
put
in
red
wine
or
claret
wine
,
and
so
season
it
with
suger
,
sinamom
and
ginger
.
To
make
a
Tarte
of
preserued
stuffe
.
YOu
must
take
halfe
a
hundreth
of
Costerds
,
and
pare
them
,
and
cut
them
,
and
as
soone
as
you
haue
cut
them
,
put
them
into
a
pot
,
and
put
in
two
or
three
pound
of
suger
,
and
a
pint
of
water
,
and
a
litle
rose
water
,
and
stirre
them
from
the
time
you
put
them
in
,
vntill
the
time
you
take
them
out
againe
,
or
els
you
mar
all
,
&
put
it
into
a
dish
,
and
when
your
Tart
is
made
,
put
it
into
the
Ouen
,
and
when
it
is
caked
,
endore
it
with
butter
,
and
throw
suger
on
the
top
,
&
then
do
on
your
sauce
,
&
set
comfets
on
the
top
,
and
so
serue
it
vp
.
To
make
Tartes
of
Proines
.
PUt
your
proines
into
a
pot
,
and
put
in
red
wine
or
claret
wine
,
&
a
litle
faire
water
,
and
stirre
them
nowe
and
then
,
and
when
they
be
boyled
enough
,
put
them
into
a
bowle
,
and
streine
them
with
suger
,
synamom
and
ginger
.
To
make
a
Tart
of
Ryse
.
BOyle
your
rice
,
and
put
in
the
yolkes
of
two
or
thrée
Egges
into
the
Rice
,
and
when
it
is
boyled
put
it
into
a
dish
,
and
season
it
with
suger
,
synamom
and
ginger
,
and
butter
,
and
the
iuice
of
two
or
thrée
Orenges
,
and
set
it
on
the
fire
againe
.
To
make
a
Custard
.
BReake
your
egges
into
a
bowle
,
and
put
your
Creame
into
another
bowle
,
and
streine
your
egges
into
the
creame
,
and
put
in
saffron
,
cloues
and
mace
,
and
a
litle
synamom
and
ginger
,
and
if
you
will
,
some
suger
and
butter
,
and
season
it
with
salt
,
and
melt
your
butter
,
and
stirre
it
with
the
ladle
a
good
while
,
and
dubbe
your
Custard
with
dates
or
currants
.
To
make
a
tart
of
Wardens
.
YOu
must
bake
your
Wardens
first
in
a
Pie
,
and
then
take
all
the
wardens
and
cut
them
in
foure
quarters
,
and
coare
them
,
and
put
them
into
a
Tarts
pinched
,
with
your
suger
,
and
season
them
with
suger
,
synamome
and
ginger
,
and
set
them
in
the
Ouen
,
and
put
no
couer
on
them
,
but
you
must
cut
a
couer
and
lay
on
the
Tarte
when
it
is
baked
,
and
butter
the
Tart
and
the
couer
too
,
and
endore
it
with
suger
.
To
make
a
tarte
with
Butter
and
Egges
.
BReake
your
egges
,
and
take
the
yolks
of
them
,
and
take
butter
and
melt
it
,
let
it
be
verie
hote
ready
to
boyle
,
and
put
your
butter
into
your
egs
,
and
so
streine
them
into
a
bowle
and
season
them
with
suger
.
To
make
a
Tarte
of
Spinnedge
.
BOyle
your
Egges
and
your
Creame
together
,
&
then
put
them
into
a
bowle
,
and
then
boyle
your
Spinnedges
,
and
when
they
are
boyled
,
take
them
out
of
the
water
and
streine
then
into
your
stuffe
before
you
streine
your
Creame
,
boyle
your
stuffe
and
then
streine
them
all
againe
,
and
season
them
with
suger
and
Salt
.
To
make
a
Tarte
of
Staweberries
.
WAsh
your
strawberies
,
and
put
them
into
your
Tarte
,
and
season
them
with
suger
,
synamom
and
ginger
,
and
put
in
a
litle
red
wine
into
them
.
To
make
a
Tart
of
Hippes
.
TAke
hippes
and
cut
them
,
and
take
the
séedes
out
,
and
wash
them
verie
cleane
,
and
put
them
into
your
Tarte
,
and
season
them
with
suger
,
sinamon
and
ginger
.
So
you
must
preserue
them
with
suger
,
Sinamom
and
ginger
,
and
put
them
into
a
gellipot
close
.
To
bake
the
humbles
of
a
Deere
MInce
them
verie
small
,
and
season
them
with
pepper
,
Sinamom
and
ginger
,
and
suger
if
you
will
,
and
cloues
&
mace
,
and
dates
,
and
currants
,
and
if
you
will
,
mince
Almonds
,
and
put
vnto
them
,
and
when
it
is
baked
,
you
may
put
in
fine
fat
,
and
put
in
suger
,
sinamom
and
ginger
,
and
let
it
boile
,
and
when
it
is
minced
,
put
them
together
.
To
make
a
Veale
Pye
.
LEt
your
Veale
boile
a
good
while
,
and
when
it
is
boiled
,
mince
it
by
it selfe
,
and
the
white
by
it selfe
,
and
season
it
with
salt
and
peper
,
sinamom
and
ginger
,
and
suger
,
and
cloues
and
mace
,
and
you
must
haue
proines
and
raisons
,
dates
and
currants
on
the
top
.
For
to
make
Mutton
Pyes
.
MInce
your
mutton
and
your
white
together
,
and
when
it
is
minced
,
season
it
with
pepper
,
sinamon
&
ginger
,
and
cloues
,
and
mace
,
and
proines
,
currants
and
dates
,
and
reasins
and
hard
egges
boyled
&
chopped
verie
small
,
and
throw
them
on
the
toppe
.
To
bake
calues
feet
.
SEason
them
with
salt
and
pepper
,
and
butter
,
and
currants
if
you
wil
,
and
when
they
be
baked
,
put
in
a
litle
white
wine
and
suger
,
or
vineger
and
suger
,
or
vergious
and
suger
.
To
bake
Chickins
in
a
Cawdle
.
SEason
them
with
salt
and
pepper
,
and
put
in
butter
,
and
so
let
them
bake
,
and
when
they
be
baked
,
boile
a
few
barberies
and
proines
,
and
currants
,
and
take
a
litle
white
wine
or
vergious
,
and
let
it
boile
and
put
in
a
litle
suger
,
and
set
it
on
the
fire
a
litle
,
and
streine
in
two
or
thrée
yolkes
of
egges
into
the
wine
,
and
when
you
take
the
dish
of
the
fire
,
put
the
proines
and
currants
,
and
barberies
into
the
dish
,
and
then
put
them
in
altogether
into
the
pye
of
Chickins
.
To
bake
Pigeons
.
SEason
them
with
Pepper
and
Salt
and
Butter
.
To
bake
a
Conie
.
SEason
him
with
Pepper
and
Salt
,
and
put
in
butter
and
Currants
,
and
when
it
is
baked
,
put
in
a
litle
vergice
and
suger
into
the
Pie
,
and
serue
it
vp
.
To
bake
a
Gammon
of
Bacon
to
kepe
cold
.
YOu
must
first
boyle
him
a
quarter
of
an
houre
before
you
stuffe
him
,
and
stuffe
him
with
swéete
hearbes
and
harde
Egges
chopped
together
,
or
Parsely
.
To
bake
a
Fillet
of
Beefe
to
keepe
colde
.
MInce
him
verie
small
,
and
séeth
him
with
Pepper
and
salt
,
and
make
him
vp
together
accordingly
,
and
put
him
in
your
pie
,
and
Larde
him
verie
thicke
.
To
make
fine
bread
.
TAke
halfe
a
pound
of
fine
suger
well
beaten
,
and
as
much
Flower
,
and
put
thereto
foure
Egges
whites
,
and
being
very
wel
beaten
,
you
must
mingle
them
with
Anniseedes
bruised
,
and
being
all
beaten
together
,
put
into
your
mould
melting
the
sawce
ouer
first
with
a
litle
butter
,
and
set
it
in
the
Ouen
,
&
turne
it
twice
or
thrice
in
the
baking
.
To
bake
a
Neats
tongue
.
FIrst
pouder
the
tongue
three
or
foure
dayes
,
and
then
séeth
it
in
faire
water
,
then
blanch
it
and
larde
it
,
and
season
it
with
a
litle
Pepper
and
Salt
,
then
bake
it
on
Rie
paste
,
and
before
you
cloase
vp
your
pie
,
strowe
vpon
the
tongue
a
good
quantitie
of
Cloues
and
mace
beaten
in
pouder
,
and
vpon
that
halfe
a
pounde
of
butter
,
then
close
vp
your
Pie
verie
close
,
but
make
a
round
hole
in
the
toppe
of
the
pie
.
Then
,
when
it
hath
stoode
more
then
foure
houres
in
the
Ouen
,
you
must
put
in
halfe
a
pint
of
Vinegor
or
more
,
as
the
Vineger
is
sharpe
,
then
close
vp
the
hole
very
close
with
a
peece
of
past
and
set
it
in
the
Ouen
againe
.
To
make
Muggets
.
FIrst
perboyle
them
,
and
take
white
and
chop
them
both
together
,
and
put
Currants
,
Dates
,
Sinamome
and
Ginger
,
Cloues
and
Mace
,
and
grosse
Pepper
and
Suger
if
you
will
,
two
or
thrée
yolkes
of
Egges
,
and
seeth
them
all
together
with
Salt
,
and
put
in
the
stuffe
into
the
〈◊〉
of
Mutton
,
and
so
put
them
in
dishes
,
and
take
two
or
thrée
egges
white
and
all
,
and
put
them
on
the
cawles
,
and
make
some
pretie
sauce
for
them
.
To
make
Fillets
of
beef
or
clods
,
in
stead
of
red
Deare
.
FIrst
take
your
Beefe
,
and
Lard
it
verie
thicke
,
and
then
season
it
with
Pepper
and
Salt
,
Sinamome
and
ginger
,
Cloues
and
Mace
good
store
,
with
a
great
deale
more
quantitie
of
Pepper
and
Salt
,
then
you
would
a
péece
of
Venison
,
and
put
it
in
couered
Paste
,
and
when
it
is
baked
,
take
vineger
and
suger
,
Sinamom
and
Ginger
,
and
put
in
,
and
shake
the
Pastie
,
and
stop
it
close
,
and
let
it
stand
almost
a
fortnight
before
you
cut
it
vp
.
To
make
a
tart
that
is
a
courage
to
man
or
woman
.
TAke
two
Quinces
,
and
two
or
three
Burre
rootes
,
and
a
Potaton
,
and
pare
your
Potaton
,
and
scrape
your
rootes
and
put
them
into
a
quart
of
wine
,
and
let
them
boyle
till
they
be
tender
,
&
put
in
an
ounce
of
Dates
,
and
when
they
be
boyled
tender
,
Drawe
them
through
a
strainer
,
wine
and
all
,
and
then
put
in
the
yolkes
of
eight
Egges
,
and
the
braines
of
thrée
or
foure
cocke
Sparrowes
,
and
streine
them
into
the
other
,
and
a
litle
Rose
water
,
and
seeth
them
all
with
Sugar
,
Synamom
and
ginger
,
and
Cloues
and
mace
,
and
put
in
a
litle
sweete
butter
and
set
it
vpon
a
chafingdish
of
Coles
betweene
two
platters
,
and
so
let
it
boyle
till
it
be
something
bigge
.
To
stew
a
Cocke
.
YOu
must
cut
him
in
sixe
peeces
,
and
washe
him
cleane
,
and
take
Prunces
,
Currantes
and
Dates
cutte
very
small
,
and
Reasons
of
the
Sunne
,
and
Suger
beaten
verie
small
,
Synamome
,
Ginger
and
Nutmegs
likewise
beaten
,
and
a
litle
maydens
haire
,
cut
verie
small
,
and
you
must
put
him
in
a
Pipkin
,
&
put
in
almost
a
pint
of
Muskeden
,
and
then
your
spice
and
Suger
,
vpon
your
Cocke
and
put
in
your
fruite
betweene
euerie
quarter
,
and
a
peece
of
Golde
betwéene
euerie
peece
of
your
Cocke
,
then
you
must
make
a
lidde
of
wood
fit
for
your
Pipkin
,
and
closet
it
as
close
as
you
can
with
paste
,
that
no
ayre
come
out
,
nor
water
can
come
in
,
and
then
you
must
fill
two
brasse
pots
full
of
water
,
and
set
on
the
fire
,
and
make
fast
the
Pipkin
in
one
of
the
Brasse
pottes
,
so
that
the
Pipkins
feete
touch
not
the
brasse
pot
bottom
,
nor
the
pot
sides
,
and
so
let
them
boyle
foure
and
twentie
howers
,
and
fill
vp
the
pot
still
as
it
boiles
away
,
with
the
other
pot
that
stands
by
,
and
when
it
is
boyled
take
out
your
Gold
,
and
let
him
drinke
it
fasting
,
and
it
shall
help
him
,
this
is
approued
.
To
preserue
all
kind
of
fruites
,
that
they
shall
not
breake
in
the
preseruing
of
them
.
TAke
a
platter
that
is
plaine
in
the
bottom
,
and
lay
suger
in
the
bottom
,
then
Cheries
or
any
other
fruite
,
and
so
betwene
euerie
row
you
lay
,
throw
suger
,
and
set
it
vpon
a
pots
head
,
and
couer
it
with
a
dish
,
and
so
let
it
boyle
.
To
make
a
sirroppe
for
bakemeates
.
TAke
Ginger
,
Cloues
and
Mace
,
Nutmegs
,
beat
all
these
together
very
fine
,
and
boile
them
in
good
red
vineger
vntill
it
be
somewhat
thicke
,
this
being
done
,
drawe
your
pie
when
it
is
hard
baked
,
and
a
small
hole
being
made
in
the
couer
thereof
at
the
first
,
with
a
Tunnell
of
Past
,
you
must
powre
the
sirroppe
into
the
Pye
,
that
done
,
couer
the
hole
with
paste
,
and
shalb
the
Pye
well
,
and
set
againe
in
the
Ouen
till
it
be
throughly
baked
,
and
when
you
haue
drawne
it
,
turne
the
bottom
vpward
vntill
it
be
serued
:
To
rost
a
Carpe
or
Tench
with
a
pudding
in
his
bellie
.
TAke
the
Rones
of
a
Pike
and
choppe
them
verie
small
,
then
put
in
grated
bread
,
two
or
thrée
Egs
,
Currants
,
Dates
,
Suger
,
Sinemome
and
Ginger
,
and
Mace
,
Pepper
and
salt
,
and
put
it
in
his
bellie
,
and
put
him
on
a
Broche
,
and
make
swéete
sawce
with
Barberies
or
Lemmons
minced
,
and
put
into
the
swéete
sawce
,
and
then
put
it
on
the
Carpe
when
you
serue
him
vp
.
To
make
a
fresh
Cheese
and
Creame
.
TAke
a
gallon
or
two
of
milke
from
the
Cowe
and
séeth
it
,
and
when
it
doth
séeth
,
put
thereunto
a
quart
or
two
of
morning
milke
in
faire
cleansing
pans
,
in
such
place
as
no
dust
may
fall
therein
,
and
this
is
for
your
clowted
Creame
,
the
next
morning
take
a
quart
of
mornings
milke
and
seeth
it
,
and
when
it
doth
séeth
,
put
in
a
quarte
of
Creame
thereunto
,
and
take
it
off
the
fire
,
and
put
it
into
a
faire
earthen
pan
,
and
let
it
stand
vntill
it
be
somewhat
bloud
warme
,
but
first
ouer
night
put
a
good
quantitie
of
Ginger
,
with
Rose
water
,
and
stirre
it
together
,
and
let
it
settle
all
night
,
and
the
next
day
,
put
it
into
your
said
bloud
warme
milke
to
make
your
cheese
come
,
then
put
the
Curdes
in
a
faire
cloth
,
with
a
litle
good
Rosewater
,
and
fine
powder
of
Ginger
,
and
a
litle
Suger
,
so
last
,
great
soft
rolles
together
with
a
thréede
,
&
crush
out
the
Whey
with
your
clouted
Creame
,
and
mixe
it
with
fine
pouder
of
ginger
and
Suger
,
and
sprinkle
it
with
Rose
water
,
and
put
your
Cheese
in
a
faire
dish
,
and
put
these
cloutes
round
about
it
,
then
take
a
pint
of
rawe
Mike
or
Creame
,
and
put
it
in
a
pot
,
and
all
too
shake
it
,
vntill
it
be
gathered
into
a
frothe
like
snowe
,
and
euer
as
it
commeth
,
take
it
of
with
a
spoone
,
and
put
it
in
a
Collender
,
then
put
it
vpon
your
fresh
Cheese
,
and
pricke
it
with
Wafers
,
and
so
serue
it
.
THE
NAMES
OF
ALL
thinges
necessarie
for
a
banquet
.
-
Suger
.
-
Sinamome
.
-
Licoras
.
-
Pepper
.
-
Nutmegs
.
-
All
kinde
of
Comfets
.
-
Safron
.
-
Saunders
.
-
Anniséedes
.
-
Coleander
.
-
Orenges
.
-
Pomegranat
.
-
seedes
.
-
Damaske
water
.
-
Torneseli
.
-
Lemmans
.
-
Prunes
.
-
Rosewater
.
-
Dates
.
-
Currants
.
-
Reasons
.
-
Cheries
conserued
.
-
Barberies
conserued
.
-
Rie
flower
.
-
Ginger
.
-
Swéete
Orenges
.
-
Paper
White
and
browne
-
Cloues
and
Mace
.
-
Wafers
.
-
For
your
March-panes
seasoned
and
vnseasoned
,
Spinnedges
.
To
make
manus
Christi
.
TAke
sixe
spoonefull
of
Rosewater
,
one
graine
of
Amber
gréece
,
and
4.
graines
of
Pearle
beaten
verie
fine
,
put
these
thrée
together
in
a
Saucer
and
couer
it
close
,
and
let
it
stande
couered
one
houre
,
then
take
foure
ounces
of
verie
fine
Suger
,
and
beate
it
small
,
and
search
it
through
a
fine
search
,
then
take
a
litle
earthen
pot
glased
,
and
put
into
it
a
spoonefull
of
Suger
,
and
a
quarter
of
a
spoonefull
of
Rosewater
,
and
let
the
Suger
and
the
Rose
water
boyle
together
softely
,
till
it
doe
rise
and
fall
againe
three
times
.
Then
take
fine
Rie
flower
,
and
sift
on
a
smooth
borde
,
and
with
a
spoone
take
of
the
Suger
,
and
the
Rose
water
,
and
first
make
it
all
into
a
round
Cake
,
and
then
after
into
litle
cakes
,
and
when
they
be
halfe
colde
,
wet
them
ouer
with
the
same
rose
water
,
and
then
laye
on
your
golde
,
and
so
shal
you
make
very
good
Manus
Christi
.
To
make
a
Caudle
to
comfort
the
stomacke
,
good
for
an
old
man
.
TAke
a
pint
of
good
Muskaden
,
and
as
much
of
good
stale
Ale
,
mingle
them
together
,
then
take
the
yolkes
of
twelue
or
thirteene
Egges
newe
laide
,
beate
well
the
Egges
first
by
themselues
,
then
with
the
wine
and
ale
,
and
so
boyle
it
together
,
and
put
thereto
a
quarterns
of
Suger
,
and
a
fewe
whole
Mace
,
and
so
stirre
it
well
,
til
it
seeth
a
good
while
,
and
when
it
is
well
sod
,
put
therein
a
few
slices
of
bread
if
you
wil
,
and
so
let
it
soke
a
while
,
and
it
wil
be
right
good
and
wholesome
.
To
make
a
Trifle
.
TAke
a
pint
of
thicke
creame
,
and
season
it
with
Suger
,
and
Ginger
,
and
Rosewater
:
so
stirre
it
as
you
would
then
haue
it
,
and
make
it
luke warme
in
a
dish
on
a
Chaffingdish
and
coales
:
and
after
put
it
into
a
siluer
péece
or
a
bowle
,
and
so
serue
it
to
the
boorde
.
To
make
Marmelat
of
Quinces
.
YOu
must
take
a
pottle
of
water
,
and
foure
pound
of
Suger
,
and
so
let
them
boyle
together
:
and
when
they
boyle
,
you
must
skumme
them
as
cleane
as
you
can
:
and
you
must
take
the
whites
of
two
or
thrée
Egges
,
and
beate
them
to
froth
,
and
put
the
froth
into
the
pan
for
to
make
the
skum
to
rise
,
then
skumme
it
as
cleane
as
you
can
,
and
then
take
off
the
kettle
and
put
in
the
Quinces
,
and
let
them
boyle
a
good
while
,
and
when
they
boyle
you
must
stirre
them
stil
,
&
when
they
be
boyled
you
must
boxe
them
vp
.
To
make
butter
paste
.
TAke
floure
,
and
seuen
or
eight
Egges
,
and
colde
butter
&
faire
water
,
or
Rose-water
,
and
Spices
(
if
you
will
)
and
make
your
paste
and
beate
it
on
a
boord
:
&
when
you
haue
so
done
,
deuide
it
in
two
or
three
péeces
,
and
driue
out
the
péece
with
a
rowling
pinne
,
and
doe
with
butter
one
〈◊〉
by
another
,
and
then
folde
vp
your
past●●●pon
the
butter
and
driue
it
out
againe
;
〈◊〉
so
doe
fiue
or
sixe
times
together
,
and
〈◊〉
not
cut
for
bearings
,
and
put
them
int●
〈◊〉
Ouen
,
and
when
they
be
baked
scra●●●●ger
on
them
and
serue
them
.
To
make
Fritter
stuffe
.
TAke
fine
flower
,
and
thrée
or
foure
egges
and
put
into
the
flower
,
and
a
peece
of
Butter
,
and
let
them
boyle
altogether
in
a
dish
or
a
Chafer
,
and
put
in
Suger
,
Synamom
,
and
Ginger
,
and
Rosewater
,
and
in
the
boyling
put
in
a
little
grated
bread
to
make
it
bigge
,
and
then
put
it
into
a
dish
and
beate
it
wel
together
,
and
so
put
it
into
your
mould
,
and
frie
it
with
clarified
butter
,
but
your
butter
may
not
be
to
whotte
nor
too
colde
.
To
make
a
made
dish
of
Artechokes
.
TAke
your
Artechokes
and
pare
away
all
the
top
euen
to
the
meate
and
boyle
them
in
sweet
broth
till
they
be
somewhat
tender
,
and
then
take
them
out
,
and
put
them
into
a
dish
,
and
séeth
them
with
Pepper
,
●●namom
and
Ginger
,
and
then
put
in
〈◊〉
dish
that
you
meane
to
bake
them
in
,
〈◊〉
●ut
in
Marrowe
to
them
good
store
,
〈◊〉
let
them
bake
,
and
when
they
be
ba
〈…〉
t
in
a
little
vineger
and
Butter
,
and
〈◊〉
thrée
or
foure
leaues
of
the
Artechoks
〈◊〉
〈◊〉
dish
when
you
serue
them
vp
,
and
〈◊〉
Suger
on
the
dish
.
To
frie
Bakon
.
TAke
Bakon
and
slice
it
verie
thinne
,
&
cut
away
the
leane
,
and
bruse
it
with
the
backe
of
your
knife
,
and
frie
it
in
sweete
Butter
,
and
serue
it
.
To
frie
Chickins
.
TAke
your
Chickins
and
let
them
boyle
in
verie
good
swéete
broath
a
pretie
while
,
and
take
the
Chickens
out
,
&
quarter
them
out
in
péeces
,
and
then
put
them
into
a
Frying
pan
with
swéete
Butter
,
and
let
them
stewe
in
the
pan
,
but
you
must
not
let
them
be
browne
with
frying
,
and
then
put
out
the
butter
out
of
the
pan
,
and
then
take
a
little
swéete
broath
and
as
much
Vergice
,
and
the
yolkes
of
two
Egges
,
and
beate
them
together
,
and
put
in
a
litle
Nutmegges
,
Synamom
and
Ginger
,
and
Pepper
into
the
sauce
,
and
then
put
them
all
into
the
pan
to
the
Chickens
,
and
stirre
them
together
in
the
pan
,
and
put
them
into
a
dish
and
serue
them
vp
.
To
make
a
boyled
meate
after
the
French
waies
.
TAke
Pigions
and
larde
them
,
and
then
put
them
on
a
Broach
,
and
let
them
bee
halfe
rosted
,
then
take
them
off
the
Broach
,
and
make
a
pudding
of
sweete
hearbes
of
euerie
sorte
a
good
handfull
,
and
chop
Oxe
white
amongst
the
hearbes
verie
smal
,
and
take
the
yolkes
of
fiue
or
sixe
Egges
and
grated
bread
,
and
season
it
with
Pepper
,
synamom
and
ginger
,
cloues
and
Mace
,
suger
,
and
currants
,
and
mingle
all
together
,
and
then
put
the
stuffe
on
the
pigeons
round
about
,
and
then
put
the
pigeons
into
the
cabbeges
that
be
perboyled
,
and
binde
the
cabbege
fast
to
the
Pigeons
,
and
then
put
them
into
the
pot
where
you
meane
to
boyle
them
,
and
put
in
Béefe
broth
into
them
,
and
cabbeges
chopped
small
,
and
so
let
them
boyle
,
and
put
in
Pepper
,
Cloues
,
and
Mace
,
and
pricke
the
Pigions
full
of
Cloues
before
you
put
the
pudding
on
them
,
and
put
a
péece
of
Butter
,
Sinamom
,
and
Ginger
,
and
put
a
litle
Vineger
and
white
wine
,
&
so
serue
them
vp
,
and
garnish
them
with
fruite
,
and
serue
one
in
a
dish
,
and
but
a
litle
of
the
broth
you
must
put
into
the
dish
when
you
serue
them
vp
.
To
make
a
Sallet
of
all
kinde
of
hearbes
.
TAke
your
hearbes
and
picke
them
very
fine
into
faire
water
,
and
picke
your
flowers
by
them selues
,
and
wash
them
all
cleane
,
and
swing
them
in
a
strainer
,
and
when
you
put
them
into
a
dish
,
mingle
them
with
Cowcumbers
or
Lemmons
payred
and
sliced
,
and
scrape
Suger
,
and
put
in
vineger
and
Oyle
,
and
throw
the
flowers
on
the
top
of
the
Sallet
,
and
of
euery
sorte
of
the
aforesaid
things
,
and
garnish
the
dish
about
with
the
foresaide
thinges
,
and
hard
Egges
boyled
and
laide
about
the
dish
and
vpon
the
Sallet
.
A
sauce
for
a
Conie
.
CVt
Onions
in
rundels
and
frie
them
in
butter
,
then
put
to
them
wine
vineger
,
salt
,
ginger
,
camimel
and
pepper
,
and
a
litle
suger
,
and
let
it
boyle
til
it
be
good
and
fast
,
then
serue
it
vpon
the
Conie
.
To
make
a
Sallet
of
Lemmons
.
CVt
out
slices
of
the
péele
of
the
Lemmons
long
waies
,
a
quarter
of
an
inch
one
péece
from
an
other
,
and
then
slice
the
Lemmon
very
thinne
,
and
lay
him
in
a
dish
crosse
,
and
the
peeles
about
the
Lemmons
,
and
scrape
a
good
deale
of
suger
vpon
them
,
and
so
serue
them
.
To
make
a
Sausedge
.
TAke
Martinmasse
Béefe
,
or
if
you
can
not
get
it
,
take
fresh
Béefe
,
or
the
leane
of
Bacon
if
you
will
,
and
you
must
mince
very
smal
that
kinde
of
flesh
that
you
take
,
and
cut
Lard
&
put
into
the
minced
meate
,
and
whole
Pepper
,
and
the
yolkes
of
seuen
Egges
,
and
mingle
them
altogether
,
and
put
the
meate
into
a
gut
very
salt
,
and
hang
him
in
the
Chimney
where
he
may
drie
,
and
there
let
him
hang
a
moneth
or
two
before
you
take
him
downe
.
To
make
a
Pie.
FIrst
perboile
your
flesh
and
presse
it
,
and
when
it
is
pressed
,
season
it
with
pepper
&
salt
whilest
it
is
whot
,
then
larde
it
,
make
your
Paste
of
Rye
flower
:
it
must
be
verie
thick
,
or
else
it
will
not
hold
,
when
it
is
seasoned
and
larded
lay
it
in
your
Pye
,
then
cast
on
it
before
you
close
it
a
good
deale
of
Cloues
and
Mace
beaten
small
,
and
throw
vpon
that
a
good
deale
of
Butter
,
and
so
close
it
vp
:
you
must
leaue
a
hole
in
the
top
of
the
lid
,
&
when
it
hath
stand
two
houres
in
the
Ouen
,
you
must
fill
it
as
full
of
vineger
as
you
can
,
and
then
stoppe
the
hole
as
close
as
you
can
with
paste
,
and
then
set
it
into
the
Ouen
againe
:
your
Ouen
must
be
very
whot
at
the
first
,
&
that
your
Pies
will
kéepe
a
great
white
,
the
longer
you
keepe
them
,
the
better
they
will
be
:
when
they
be
taken
out
of
the
Ouen
and
almost
colde
,
you
must
shake
them
betwéene
your
handes
,
and
set
them
with
the
bottome
vpward
,
and
when
you
set
them
into
the
Ouen
,
be
well
ware
that
one
Pye
toucheth
not
another
by
more
than
ones
hand
bredth
:
Remember
also
to
let
them
stand
in
the
Ouen
after
the
vineger
be
in
two
houres
and
more
.
To
make
white
broth
with
Almondes
.
FIrst
looke
that
your
meate
be
clean
washed
,
and
then
set
it
on
the
fire
,
&
when
it
boyleth
scumme
it
cleane
,
and
put
some
salt
into
the
pot
,
then
take
rosemarie
,
time
,
Isope
and
margerum
,
and
bind
them
together
,
and
put
them
into
the
pot
,
and
take
a
dish
of
sweete
butter
,
and
put
it
into
the
pot
amongest
your
meate
,
and
take
some
whole
mace
,
and
binde
them
in
a
clout
,
and
put
them
into
the
pot
with
a
quantitie
of
vergice
,
and
after
that
take
a
quantitie
of
Almondes
as
shall
serue
the
turne
,
blanche
them
,
and
beate
them
in
a
morter
,
and
then
straine
them
with
the
broth
your
meate
is
in
,
And
when
these
Almondes
are
strained
put
them
in
a
pot
by
them selues
with
some
Suger
,
and
a
little
Ginger
,
and
also
a
little
Rose
water
,
and
then
stirre
it
while
boyle
,
and
after
that
take
some
slyced
orenges
,
without
the
kernelles
,
and
boyle
them
with
the
broth
of
the
pot
vpon
a
chaffing
dish
of
Coles
,
with
a
litle
suger
,
and
then
haue
some
sippets
ready
in
a
platter
,
&
serue
the
meate
vpon
them
,
&
put
not
your
Almondes
in
till
it
be
readie
to
be
serued
.
To
make
pottage
to
loose
the
body
.
TAke
a
chicken
and
séeth
it
in
running
water
,
then
take
two
handfuls
of
violet
leaues
,
and
a
good
prety
sort
of
reasons
of
the
Sunne
,
picke
out
the
stones
,
and
seeth
them
with
the
chickins
,
and
when
it
is
wel
sodden
,
season
it
with
a
litle
salt
and
streine
it
and
so
serue
it
.
To
make
another
very
good
potage
to
be
vsed
in
the
Morning
.
TAke
a
chickin
and
seeth
it
in
faire
water
and
put
to
it
violet
leaues
a
handfull
or
two
,
or
else
some
other
good
hearbes
,
that
you
like
in
the
stead
of
them
,
and
so
let
them
séeth
together
till
the
chicken
be
ready
to
fall
a
péeces
then
straine
it
,
and
cut
thinne
péeces
of
bread
,
and
seeth
in
it
till
the
bread
be
verie
tender
,
and
then
season
it
with
salt
.
And
on
the
fish
day
séeth
the
hearbes
as
before
in
faire
running
water
&
straine
it
&
séeth
bread
as
before
in
it
,
&
season
it
with
salt
and
put
in
a
péece
of
butter
.
To
boile
diuerse
kindes
of
Fishes
.
BRet
,
Conger
,
Thornebacke
,
plaice
,
fresh
Samon
all
these
you
must
boyle
with
a
litle
faire
water
and
vineger
,
a
litle
salt
,
&
bayleaues
,
and
sauce
them
in
vineger
,
and
a
litle
of
the
broth
that
they
are
sodden
in
with
a
litle
salt
,
and
as
you
see
cause
shift
your
sauce
,
as
you
do
béefe
in
brine
,
and
also
fresh
Sturgion
,
séeth
it
as
is
aforesaide
,
and
sauce
it
as
ye
did
the
other
,
and
so
ye
may
kéepe
it
halfe
●●●eare
are
with
chaunging
of
the
sauce
,
and
salt
Sturgion
séeth
it
in
water
&
salt
,
and
a
litle
vineger
,
and
let
it
be
cold
,
and
serue
it
forth
with
vineger
,
and
a
litle
Fenell
vpon
it
but
first
or
ye
séeth
it
,
it
must
be
watered
.
To
make
broth
for
one
that
is
weake
.
TAke
a
legge
of
veale
and
set
it
ouer
the
fire
in
a
gallon
of
water
skimming
it
cleane
,
when
you
haue
so
done
put
in
thrée
quarters
of
a
pound
of
small
reasons
,
halfe
a
pound
of
prunes
,
a
good
handfull
of
burrage
,
as
much
langdebéefe
,
as
much
mintes
and
the
like
quantitie
of
harts-tongue
,
let
all
these
séeth
together
till
all
the
strength
of
the
flesh
be
sodden
out
,
then
straine
it
so
cleane
as
you
can
,
and
if
you
thinke
the
patient
be
in
anie
heats
,
put
in
violet
leaues
and
sauorie
as
you
do
with
the
other
herbs
.
To
boile
a
Capon
with
a
Syrrope
.
BOile
your
Capon
in
swéete
broath
,
and
put
in
grosse
Pepper
and
whole
Mace
into
the
Capons
bellie
,
and
make
your
sirrope
with
Spinnage
,
White
Wine
,
and
Currants
,
Sugar
,
Sinamome
and
Ginger
,
and
swéete
Butter
,
and
so
let
them
boyle
,
and
when
your
Capon
is
readie
to
serue
put
the
Sirrope
on
the
Capon
,
and
boyle
your
spinnage
before
you
make
your
Sirrope
.
To
dresse
a
hare
.
WAsh
her
in
faire
water
,
perboile
her
,
then
lay
her
in
cold
water
,
then
lard
her
and
rost
her
,
and
for
sauce
take
red
wine
,
salt
,
vineger
,
ginger
,
pepper
,
cloues
and
mace
,
put
these
together
,
then
mince
onions
and
apples
and
frye
them
in
a
panne
,
then
put
your
sauce
to
them
with
a
litle
suger
,
and
so
let
them
boile
together
,
and
then
serue
it
.
To
bake
a
Hare
.
TAke
your
Hare
and
perboile
him
,
and
mince
him
,
&
then
beat
him
in
a
morter
verie
fine
,
liuer
and
all
if
you
will
,
and
season
him
with
all
kinde
of
spice
and
salt
,
and
doe
him
together
with
the
yolks
of
seuen
or
eight
egges
,
when
you
haue
made
him
vp
together
,
draw
Lard
verie
thicke
through
him
,
or
cut
the
Lard
and
mingle
them
altogether
and
put
him
in
a
Pye
,
and
put
in
butter
before
you
close
him
vp
.
To
roste
Deares
tongues
.
TAke
Deares
tongues
and
lard
them
,
and
serue
them
with
sweete
sauce
.
To
make
Blewmanger
.
TAke
to
a
pint
of
creame
twelue
or
sixtéene
yolks
of
egges
,
and
straine
them
into
it
,
and
séeth
them
well
,
euer
stirring
it
with
a
sticke
that
is
broad
at
the
end
but
before
you
seeth
it
put
in
suger
,
and
in
the
séething
tast
of
it
that
you
may
if
néed
be
put
in
more
suger
,
and
when
it
is
almost
sodden
put
in
a
litle
rose
water
▪
that
it
may
taste
therof
,
and
séeth
it
well
till
it
be
thicke
,
and
then
straine
it
againe
if
it
hath
neede
,
or
els
put
it
in
a
faire
dish
and
stirre
it
till
it
bee
almost
cold
,
and
take
the
white
of
all
the
egges
and
straine
them
with
a
pint
of
Creame
and
séeth
that
with
suger
,
and
in
the
end
put
in
rosewater
as
into
the
other
,
and
séeth
it
till
it
be
thicke
inough
,
and
then
vse
it
as
the
other
,
and
when
ye
serue
it
ye
may
serue
one
dish
and
another
of
the
other
in
rolles
,
and
cast
on
Biskets
.
To
make
peascods
in
Lent
.
TAke
Figs
,
Kaisons
,
and
a
few
Dates
and
beate
them
verie
fine
,
and
season
it
with
Cloues
,
Mace
,
Sinamom
and
Ginger
,
and
for
your
paste
séeth
faire
water
and
Oyle
in
a
dish
vpon
coales
,
put
therein
saffron
and
salt
and
a
litle
flowre
,
fashion
them
then
like
peascods
,
and
when
ye
will
serue
them
,
frye
them
in
Oyle
in
a
frying
panne
,
but
let
the
Oyle
be
verie
hote
,
and
the
firesoft
for
burning
of
them
,
and
when
yee
make
,
them
for
flesh
dayes
,
take
a
fillet
of
veale
and
mince
it
fine
,
and
put
the
yolkes
of
two
or
thrée
raw
egges
to
it
,
and
season
it
with
pepper
,
salt
,
cloues
,
mace
,
honie
,
suger
,
sinamom
,
ginger
small
raisons
,
or
great
minced
,
and
for
your
paste
,
butter
,
the
yolke
of
an
egge
,
and
season
them
,
and
frye
them
in
butter
as
ye
did
the
other
in
Oyle
.
To
bake
Quinces
,
Peares
and
Wardons
.
TAke
and
pare
and
coare
them
,
then
make
your
paste
with
faire
water
and
butter
,
and
the
yolke
of
an
egge
▪
then
set
your
Oringes
into
the
paste
and
then
bake
it
well
,
fill
your
paste
almost
full
with
Sinamom
,
ginger
and
suger
.
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
Wardons
,
and
none
of
them
all
but
the
wardons
may
be
parboiled
,
and
the
Ouen
must
be
of
a
temperate
heate
,
two
houres
to
stand
is
inough
.
To
make
a
Tarte
of
Spinadge
.
TAke
Spinadge
and
séeth
it
stalke
and
all
,
and
when
it
is
tenderly
sodden
▪
take
it
off
,
and
let
it
drayne
in
a
Colliander
,
and
then
swing
it
in
a
cloute
and
stamp
it
and
straine
it
with
two
or
three
yolks
of
egges
,
and
then
set
it
on
a
chasing
▪
dish
of
coales
and
season
it
with
butter
and
suger
,
and
when
the
paste
is
hardened
in
the
Ouen
put
in
this
Comode
strake
it
euen
.
To
make
blame
mangie
.
TAke
all
the
braine
of
a
Capon
&
stampe
it
in
a
morter
fine
,
and
blanched
Almonds
,
and
sometimes
put
to
them
rose
water
,
and
season
it
with
pouder
of
sinamom
,
ginger
,
and
suger
,
and
so
serue
it
.
To
make
a
Tarte
of
a
neare
of
Veale
.
TAke
two
pound
of
great
raisons
,
and
wash
them
cleane
,
and
picke
them
,
and
take
out
the
stones
of
them
,
and
take
two
kidneys
of
veale
,
and
a
péece
of
the
legge
which
is
leane
,
and
boile
them
altogether
in
a
pot
with
the
straint
of
the
broth
of
mutton
,
and
boile
it
,
and
let
it
boyle
the
space
of
one
howre
,
then
take
it
vp
and
choppe
it
fine
,
and
temper
it
with
cromes
of
bread
finely
grated
,
and
take
nine
yolkes
of
egs
&
temper
them
altogether
&
season
them
with
sinamom
,
ginger
,
suger
and
small
raisons
,
great
raisons
minced
,
dates
and
saffron
.
Then
take
fine
flowre
and
water
and
thrée
yolkes
of
egges
,
butter
and
saffron
,
and
make
them
like
a
round
tarte
close
with
a
couer
of
the
same
paste
,
and
set
him
in
the
Ouen
,
and
let
him
stand
one
howre
,
then
take
him
forth
,
and
indore
it
with
butter
,
and
cast
a
pouder
of
sinamom
,
ginger
and
suger
and
so
serue
it
.
To
make
a
Tarte
of
Strawberies
.
TAke
Strawberies
and
wash
them
in
claret
wine
,
thicke
and
temper
them
with
rosewater
,
and
season
them
with
Sinamom
,
suger
and
ginger
,
and
spread
it
on
the
Tart
and
endore
the
sides
with
butter
,
and
cast
on
suger
and
biskets
and
serue
them
so
.
To
make
a
close
Tarte
of
Cheries
.
TAke
out
the
stones
,
and
lay
them
as
whole
as
you
can
in
a
chardger
,
and
put
mustard
in
,
sinamom
and
ginger
to
them
,
and
laie
them
in
a
Tarte
whole
,
and
close
them
,
&
let
them
stand
thrée
quarters
of
an
houre
in
the
Ouen
,
then
take
a
sirrop
of
Muskadine
and
damaske
water
and
suger
,
and
serue
it
.
To
make
a
close
Tart
of
greene
pease
.
TAke
halfe
a
pecke
of
gréene
pease
,
sheale
them
and
seeth
them
and
cast
them
into
a
colliander
,
&
let
the
water
goe
from
them
,
then
put
them
into
the
Tart
whole
&
season
them
with
pepper
,
saffron
and
salt
and
a
dish
of
swéet
butter
close
and
bake
him
almost
one
houre
,
then
draw
him
and
put
to
him
a
litle
dergice
and
shake
them
and
set
them
into
the
Ouen
againe
and
so
serue
it
.
To
make
a
Tarte
of
Damsons
.
TAke
Damsons
and
séeth
them
in
wine
,
and
straine
them
with
a
litle
creame
,
then
boile
your
stuffe
ouer
the
fire
till
it
be
thicke
,
put
thereto
suger
,
sinamom
and
ginger
,
but
set
it
not
in
the
Ouen
after
but
let
your
paste
be
baked
before
.
To
make
a
florentine
.
TAke
the
kidneies
of
a
loine
of
veale
that
is
rosted
,
and
when
it
is
cold
shredde
it
fine
and
grate
as
it
were
halfe
a
manchéete
verie
fine
,
and
take
eight
yolkes
of
egges
,
and
a
handfull
of
currants
,
and
eight
dates
finely
shred
,
a
litle
sinamom
,
a
litle
ginger
,
a
litle
suger
&
a
litle
salt
,
and
mingle
them
with
the
kidneys
,
then
take
a
handfull
of
fine
flower
and
two
yolkes
of
egges
,
and
as
much
butter
as
two
egges
,
and
put
into
your
flower
,
then
take
a
litle
séething
licquor
,
and
make
your
paste
and
driue
it
abroad
verie
thinne
,
then
strake
your
dish
with
a
litle
butter
,
and
lay
your
paste
in
the
dish
&
fill
it
with
your
meat
,
then
draw
another
shéet
of
paste
thinne
and
couer
it
withall
,
cut
it
handsomly
vpon
the
top
,
and
by
the
sides
,
and
then
put
it
into
the
Ouen
,
and
when
it
is
halfe
baked
draw
it
out
,
and
take
two
or
thrée
feathers
,
and
a
litle
rose
water
,
and
wet
all
the
couer
with
it
,
and
haue
a
handfull
of
suger
finely
beaten
,
and
straw
vpon
it
,
and
see
that
the
rose
water
wet
in
euerie
place
,
and
so
set
it
in
the
ouen
againe
,
and
that
will
make
a
faire
ise
vpon
it
,
if
your
Ouen
be
not
hote
inough
to
reare
vp
your
ise
,
then
put
a
litle
fire
in
the
Ouens
mouth
.
To
make
Almond
butter
after
the
best
and
newest
fashion
.
TAke
a
pound
of
Almonds
or
more
,
and
blanch
them
in
cold
water
or
in
warme
as
you
may
haue
leasure
,
after
the
blanching
let
them
lye
one
houre
in
cold
water
,
then
stamp
them
in
faire
cold
water
as
fine
as
you
can
,
then
put
your
Almonds
in
a
cloth
,
and
gather
your
cloth
round
vp
in
your
handes
,
and
presse
out
the
iuice
as
much
as
you
can
,
if
you
thinke
they
be
not
small
inough
beat
them
againe
and
so
get
out
milke
so
long
as
you
can
,
then
set
it
ouer
the
fire
,
&
when
it
is
readie
to
séeth
put
in
a
good
quantitie
of
salt
,
and
rosewater
that
will
turne
it
,
after
that
is
in
,
let
it
haue
one
boyling
,
and
then
take
it
from
the
fire
,
and
cast
it
abroad
vpon
a
linnen
cloth
▪
and
vnderneath
the
cloth
scrape
of
the
whay
so
long
as
it
will
runne
,
then
put
the
butter
together
into
the
middest
of
the
cloth
,
binding
the
cloth
together
,
and
let
it
hang
so
long
as
it
will
drop
,
then
take
peecees
of
suger
so
much
as
you
thinke
will
make
it
swéet
,
and
put
thereto
a
litle
rose
water
so
much
as
you
will
melt
the
suger
,
and
so
much
fine
pouder
of
saffron
as
you
thinke
will
collour
it
,
then
let
both
your
suger
and
saffron
stéepe
together
in
the
litle
quantitie
of
rose
water
,
and
with
that
season
vp
your
butter
when
you
will
make
it
.
To
make
Oister
Chewets
.
TAke
a
pecke
of
Oisters
and
wash
them
cleane
,
then
sheal
them
&
wash
them
faire
in
a
Culliander
,
and
when
they
be
sodden
straine
the
water
from
them
,
and
chop
them
as
small
as
pie
meat
,
then
season
them
with
pepper
,
halfe
a
pennie
worth
of
claues
and
mace
,
halfe
a
peny
worth
of
sinamom
and
ginger
,
and
a
penie
worth
of
suger
,
a
litle
saffron
&
salt
,
then
take
a
handfull
of
small
raisons
,
sixe
dates
minced
smal
and
mingle
them
altogether
,
then
make
your
paste
with
one
pennie
worth
of
fine
flower
,
tenne
yolkes
of
egges
,
a
halfe
penniworth
of
Butter
with
a
little
saffron
and
boyling
water
,
then
raise
vp
your
chewets
and
put
in
the
bottom
of
euerie
one
of
them
a
litle
butter
,
and
so
fill
them
with
your
stuffe
,
then
cast
proines
,
dates
,
and
small
raisons
vpon
them
,
and
being
closed
,
bake
them
:
let
not
your
Ouen
be
two
hote
for
they
will
haue
but
litle
baking
,
then
drawe
them
and
put
into
euerie
one
of
them
two
spoonefull
of
vergice
and
butter
,
and
so
serue
them
in
.
To
make
a
Tart
of
Medlers
.
TAke
medlers
that
be
rotten
,
and
stamp
them
,
then
set
them
on
a
chaffing
dish
and
coales
,
and
beat
in
two
yolkes
of
egges
,
boyling
it
till
it
be
somewhat
thicke
,
then
season
them
with
suger
,
sinamom
and
ginger
,
and
lay
it
in
past
.
To
make
a
Quinces
moyse
,
or
Wardens
moyse
.
YOu
must
rost
your
wardens
or
quinces
,
and
when
they
be
rosted
pill
them
▪
and
strain
them
together
,
and
put
in
suger
Sinamom
and
Ginger
,
and
put
it
in
a
plate
,
and
then
smooth
it
with
a
knife
,
and
scrape
a
litle
suger
on
the
top
,
and
nicke
a
litle
with
a
knife
.
To
make
an
other
pretie
dish
,
with
dates
,
and
the
iuice
of
two
or
three
Orenges
.
STraine
them
into
a
dish
,
and
so
make
Chambers
of
paste
vpon
a
sticke
,
put
the
stickes
vpon
a
loafe
of
bread
,
and
so
drie
them
in
the
Ouen
,
and
then
clarifie
a
litle
butter
and
frie
them
in
it
,
and
laie
them
in
a
dish
and
scrape
suger
on
them
.
To
make
hypocrase
.
TAke
a
gallon
of
white
wine
,
suger
,
two
pound
of
sinamom
,
ij.d.
ginger
.
ij.d.
long
pepper
.
ij.d.
mace
.
ijd.
not
brused
graines
,
ij.d.
gallingall
,
i.d.
ob.
cloues
not
brused
,
you
must
bruse
euerie
kind
of
spice
a
litle
,
&
put
them
in
an
earthen
pot
all
a
day
,
&
then
cast
them
through
your
bags
two
times
or
more
as
you
sée
cause
,
and
so
drinke
it
.
To
make
marmalet
of
Quinces
.
TAke
verie
good
Quinces
and
pare
them
and
cut
them
in
quarters
,
then
core
them
cleane
,
and
take
heed
it
be
not
a
stony
Quince
,
and
when
you
haue
pared
and
cored
them
,
then
take
two
pintes
of
running
water
and
put
it
into
a
brasse
pan
,
casting
away
eight
spoonfuls
of
one
of
the
pintes
,
then
waigh
thrée
pound
of
fine
suger
&
beat
it
,
and
put
it
into
the
water
,
make
your
fire
where
you
may
haue
a
good
light
,
not
in
a
chimney
,
then
set
on
your
pan
vpon
a
treuet
,
and
when
your
suger
and
water
beginneth
to
boile
,
you
must
skimme
it
cleane
,
then
put
in
sixe
spoonfuls
of
rose
water
,
and
if
there
rise
anie
more
skumme
,
take
it
off
and
so
put
in
your
thrée
pound
of
quinces
,
and
let
them
boile
but
softly
,
and
if
you
see
the
colour
waxe
somwhat
déepe
,
now
&
then
with
a
faire
slice
be
breaking
of
them
,
and
when
your
liccor
is
well
consumed
away
,
and
the
colour
of
your
quinces
to
growe
fairer
,
then
be
still
sturring
of
it
,
&
when
it
is
inough
you
shall
sée
it
rise
from
the
bottom
of
your
pan
in
ttirring
of
it
,
and
so
boxe
it
,
&
ye
shall
haue
it
to
be
good
marmalet
and
a
verie
orient
colour
,
if
you
will
you
may
put
some
muske
into
it
,
some
rose
water
,
&
rubbe
your
boxe
withall
,
it
will
giue
it
a
pretie
sent
,
and
it
is
a
verie
good
way
.
To
make
a
sirrop
of
Quinces
to
comfort
the
stomake
.
TAke
a
great
pint
of
the
iuice
of
Quinces
,
a
pound
of
suger
,
and
a
good
halfe
pint
of
vineger
,
of
ginger
,
the
waight
of
fiue
grotes
,
of
sinamom
,
the
waight
of
sixe
grots
,
of
pepper
,
the
waight
of
thrée
grotes
,
&
two
pence
.
To
make
Marmalet
of
Quinces
.
TAke
verie
good
Quinces
and
paire
them
&
cut
them
in
quarters
,
then
core
them
cleane
,
&
take
heed
it
be
not
a
stony
quince
,
and
when
you
haue
pared
and
cored
them
,
then
take
two
pints
of
running
water
,
and
put
it
into
a
brasse
,
casting
away
eight
spoonefulls
of
one
of
the
pints
,
the
waight
of
foure
pound
of
fine
suger
,
&
beat
it
&
put
it
into
the
water
:
make
your
fire
where
you
may
haue
good
light
,
&
not
in
the
chimney
,
then
set
ouer
your
pan
vpon
a
Treuet
,
and
when
your
suger
and
water
beginneth
to
boile
you
must
straine
it
cleane
,
then
put
in
sixe
spoonefull
of
rose
water
,
and
if
there
rise
anie
more
skimme
,
take
it
off
and
put
it
into
boxes
.
To
make
Codamacke
of
Quinces
.
TAke
fine
quartes
of
running
water
,
&
a
quart
of
french
wine
,
put
them
together
,
then
take
quinces
and
paire
them
and
cut
them
till
you
come
at
the
coares
,
then
waigh
ten
pound
of
the
quinces
,
and
put
them
into
your
pan
of
water
and
wine
and
boile
them
ouer
a
quicke
fire
till
they
be
tender
,
keeping
your
panne
verie
close
couered
,
then
take
a
peece
of
fine
canuas
&
put
your
quinces
and
liquor
in
it
,
and
when
your
sirroppe
is
all
runne
through
,
put
in
so
much
fine
suger
as
will
make
it
sweet
,
and
set
it
ouer
a
quicke
fire
againe
,
stirring
with
a
sticke
till
it
be
so
thicke
that
a
drop
will
stand
vppon
a
dish
,
then
take
it
from
the
fire
,
and
put
it
in
Boxes
.
To
make
cast
creame
.
TAke
milke
as
it
commeth
from
the
cow
▪
a
quart
or
lesse
,
and
put
thereto
raw
yolkes
of
egges
,
temper
the
milke
and
the
egges
together
,
then
set
the
same
vpon
a
chafingdish
and
stirre
it
that
it
courd
not
,
and
so
put
suger
in
it
,
and
it
will
be
like
creame
of
Almonds
,
when
it
is
boyled
thicke
enough
cast
a
litle
suger
on
it
,
and
sprinkle
Rose
water
thereupon
,
and
so
serue
it
,
To
make
good
Resbones
.
TAke
a
quart
of
fine
flower
,
lay
it
vpon
a
faire
board
and
make
a
hoale
in
the
middest
of
the
flower
with
your
hand
,
and
put
a
spoonefull
of
Ale
yeast
thereon
,
and
ten
yolkes
of
egges
,
&
two
spoonefuls
of
sinamom
&
one
of
ginger
,
and
one
of
cloues
and
mace
,
and
a
quartern
of
suger
finely
beaten
,
and
a
litle
saffron
,
&
halfe
a
spoonefull
of
salt
,
then
take
a
dish
full
of
butter
,
melt
it
and
put
it
into
your
flower
,
and
therewithal
make
your
paste
as
it
were
for
mancheat
,
and
mould
it
a
good
while
,
&
cut
it
in
péeces
of
the
bignes
of
Ducks
egges
,
and
so
mould
euerie
peece
as
a
mancheat
,
&
make
them
after
the
fashion
of
an
inckhorn
broad
aboue
and
narrow
beneath
,
then
set
them
in
the
Ouen
,
and
let
them
bake
thrée
quarters
of
an
houre
,
then
take
two
dishes
of
butter
and
clarifie
it
vpon
a
soft
fire
,
then
draw
it
out
of
the
Ouen
,
and
scrape
the
bottom
of
them
faire
and
cleane
,
and
cut
them
ouerthwart
in
foure
péeces
,
and
put
them
in
a
faire
charger
,
and
put
your
clarified
butter
vpon
them
,
and
haue
sinamom
and
ginger
readie
by
you
,
and
suger
beaten
verie
small
,
and
mingle
altogether
,
and
euer
as
you
set
your
péeces
together
,
cast
some
of
your
suger
,
sinamom
&
ginger
vpon
them
,
when
you
haue
set
them
all
vp
,
lay
them
in
a
faire
platter
,
&
put
a
litle
butter
vpon
them
,
&
cast
a
litle-suger
on
them
,
&
so
serue
them
.
To
make
a
vaunt
.
TAke
marie
of
béefe
as
much
as
you
can
hold
in
both
your
hands
,
cut
it
as
big
as
great
dice
,
then
take
dates
and
cut
them
as
bigge
as
small
dice
,
then
take
fortie
prunes
and
cut
the
fruites
from
the
stones
,
then
take
halfe
a
handfull
of
small
raisons
,
wash
them
cleane
and
pricke
them
,
and
put
your
marie
in
a
faire
platter
,
and
your
Dates
,
Prunes
and
smal
raisons
,
then
take
twentie
yolks
of
Egges
,
and
put
in
your
stuffe
before
rehearsed
,
then
take
a
quarterne
of
Suger
or
more
,
and
beat
it
small
and
put
in
your
marrow
,
then
take
two
spoonefulles
of
Sinamon
and
a
spoonefull
of
Ginger
,
and
put
them
to
your
stuffe
&
mingle
them
altogither
,
then
take
eight
yolkes
of
egges
,
and
foure
spoonefuls
of
Rosewater
,
straine
them
and
put
a
little
suger
in
it
,
then
take
a
faire
frying
panne
and
put
in
a
litle
peece
of
butter
in
it
,
as
much
as
a
walnut
,
&
set
it
vpon
a
good
fire
,
and
when
it
looketh
almost
blacke
,
put
it
out
of
your
panne
,
and
as
fast
as
you
can
put
halfe
of
your
egges
in
the
middest
of
your
panne
,
and
frie
it
yellowe
,
and
when
it
is
fried
,
put
it
into
a
faire
dish
,
and
put
your
stuffe
therein
,
and
spred
it
all
the
bottome
of
your
dish
,
and
then
make
another
vaunt
euen
as
ye
made
the
other
,
and
set
it
vpon
a
faire
boord
,
cut
it
in
pretie
péeces
,
of
the
length
of
your
litle
finger
,
as
long
as
your
vaunt
is
,
and
lay
it
vpon
your
stuffe
after
the
fashion
of
a
litle
windowe
,
and
then
cutte
off
the
endes
of
them
as
much
as
liefh
without
the
inward
compasse
of
the
dish
,
then
set
the
dish
within
the
Ouen
,
or
in
a
baking
panne
,
and
let
it
bake
with
leasure
,
and
when
it
is
baked
enough
,
the
marrowe
will
come
faire
out
of
the
vaunt
to
the
brimme
of
the
dish
,
then
drawe
it
out
,
and
caste
a
little
Suger
on
it
,
and
so
serue
it
in
.
To
preserue
Quinces
whole
.
TAke
a
pottle
of
faire
water
,
and
put
it
into
a
cleane
panne
,
and
beate
iij.
pound
of
fine
suger
,
and
put
into
it
,
then
set
it
on
the
fire
,
and
when
you
haue
skimmed
it
,
put
in
twelue
spoonefuls
of
rosewater
,
then
take
x.
faire
Quinces
,
and
pare
them
,
and
core
them
cleane
,
then
put
them
into
your
syrrup
,
and
so
couer
them
verie
close
for
the
space
of
two
houres
with
a
faire
platter
,
and
let
them
boyle
a
good
pace
at
the
two
houres
,
and
vncouer
them
,
and
looke
whether
you
finde
them
tender
,
and
that
they
haue
a
faire
crimson
colour
,
then
take
them
vp
and
lay
them
vpon
a
faire
platter
,
couering
your
syrruppe
againe
,
And
let
it
séeth
while
it
be
somewhat
thicke
,
then
put
your
Quinces
into
your
syrrup
againe
,
and
so
haue
a
faire
gallie
pot
,
and
put
in
both
your
syrrup
and
quinces
as
fast
as
you
can
,
and
couer
your
potte
close
that
the
heate
goe
not
foorth
,
you
must
not
put
them
in
a
glasse
for
it
will
breake
.
To
preserue
Peare
Plummes
.
FIrst
take
two
pound
and
a
halfe
of
fine
Suger
,
and
beate
it
small
,
and
put
it
into
a
pretie
brasse
potte
with
xx
.
spoonefulles
of
rosewater
,
and
when
it
boyleth
skimme
it
cleane
,
then
take
it
of
the
fire
,
and
let
it
stand
while
it
be
almost
colde
then
take
two
pound
of
peare
plummes
,
and
wipe
them
vpon
a
faire
cloth
,
and
put
them
into
your
syrruppe
when
it
is
almost
colde
,
and
so
set
them
vpon
the
fire
againe
,
and
let
them
boyle
as
softely
as
you
can
when
they
are
boyled
enough
the
kernelles
wil
be
yellow
,
then
take
them
vp
,
but
let
your
syrrup
boile
till
it
be
thicke
,
then
put
your
plummes
vppon
the
fire
againe
,
and
let
them
boyle
a
walme
or
two
,
so
take
them
from
the
fire
,
and
let
them
stande
in
the
vessell
all
night
,
and
in
the
morning
put
them
into
your
pot
or
glasse
and
couer
them
close
.
To
preserue
Orenges
.
CHuse
out
the
fairest
,
and
the
heauiest
,
that
is
ful
of
liquor
,
&
cut
them
full
of
litle
specks
,
then
make
a
litle
round
hole
in
the
stalke
of
the
Orenge
,
and
breake
the
stringes
of
the
meate
of
the
Oringes
&
close
the
meat
to
the
sides
of
your
Oringes
with
your
finger
,
then
will
part
of
the
iuice
and
kirnels
come
out
,
and
laie
them
in
water
thrée
daies
and
thrée
nights
,
then
take
them
out
,
and
set
a
pan
with
water
ouer
the
fire
,
and
when
it
séeths
,
put
in
your
Orenges
,
let
them
not
seeth
too
fast
,
then
you
must
haue
another
panne
with
water
ready
seething
to
shift
your
orenges
out
of
the
other
water
,
when
they
haue
sodden
a
prety
while
and
so
haue
one
panne
after
another
to
shift
them
still
vpon
the
fire
x.
or
xij
.
times
to
take
away
the
bitternesse
of
the
Orenges
,
and
you
must
kéepe
them
as
whole
as
you
can
in
the
boyling
,
and
then
take
them
vp
one
by
one
,
&
lay
them
vpon
a
platter
the
hole
downeward
,
that
the
water
may
runne
the
clearer
out
of
them
,
then
let
them
stand
so
vntill
you
haue
boyled
your
syrrup
,
ready
for
them
.
Nowe
to
make
your
syrrup
take
to
euerie
two
Orenges
,
a
pint
of
water
,
&
a
pound
of
suger
,
let
your
suger
be
finely
beaten
before
you
put
it
into
your
licor
,
&
looke
that
the
kettell
you
boyle
them
in
,
be
swéet
brasse
,
then
take
x.
whites
of
egges
,
and
put
them
into
your
kettle
with
your
licor
and
suger
,
and
beate
your
whites
of
egges
,
and
the
liquor
together
a
good
quarter
of
an
houre
,
then
set
your
liquor
vpon
a
soft
fire
of
coales
,
and
let
it
séeth
so
soone
as
you
can
,
hauing
a
faire
skymmer
,
and
a
Coliander
ready
,
and
set
your
Coliander
in
a
faire
bason
,
and
as
your
whites
of
egges
riseth
in
skumme
take
them
vp
with
your
skimmer
and
put
them
in
your
Colliander
,
and
you
shall
haue
a
great
quantitie
of
syrrup
come
from
your
skumme
through
your
Coliander
into
your
Bason
,
&
that
you
must
saue
and
put
it
into
your
kettle
again
,
and
when
your
great
skumme
is
off
,
there
will
arise
still
some
skumme
,
which
you
must
take
off
with
a
skymmer
,
as
cleane
as
you
can
,
&
when
your
syrrups
hath
sodden
a
prety
while
,
then
put
in
your
Orenges
,
and
let
them
boyle
softly
,
till
you
thinke
they
be
enough
,
&
the
sirrup
must
be
somwhat
thick
,
then
let
your
Orenges
stand
all
night
vpon
the
fire
,
but
there
must
be
nothing
but
imbers
.
And
in
the
morning
take
them
vp
,
and
put
them
in
Glasses
or
Gallie
pottes
.
To
preserue
Cheries
.
TO
euery
pound
of
Cheries
take
a
pound
of
suger
,
that
done
take
a
fewe
Cheries
and
distreine
them
to
make
your
syruppe
,
and
to
euerie
pound
,
a
pound
of
Suger
,
and
Cheries
,
take
a
quarter
of
a
pound
of
syrrup
,
and
this
done
take
your
syrrup
and
Suger
,
and
set
it
on
the
fire
,
then
put
your
Cheries
into
your
sirrup
,
and
let
them
boyle
fiue
seueral
times
,
and
after
euerie
boiling
skum
them
with
the
backeside
of
a
spoone
.
To
preserue
Gooseberies
.
TAke
to
euerie
pound
of
Gooseberies
,
one
pound
of
Suger
,
then
take
some
of
the
Gooseberies
and
distraine
them
,
then
take
the
syrrup
,
and
to
euerie
pound
of
Gooseberies
take
halfe
a
pound
of
sirrup
,
then
set
the
suger
,
and
the
sirrup
ouer
the
fire
,
and
put
in
the
gooseberies
,
and
boyle
them
foure
seuerall
times
and
skumme
them
cleane
.
To
make
Apple
moyse
.
ROste
your
apples
,
and
when
they
bee
rosted
,
pill
them
and
streine
them
into
a
dish
,
and
pare
a
dozen
of
Apples
and
cut
them
into
a
chafer
,
and
put
in
a
litle
white
wine
and
a
litle
Butter
,
and
let
them
boyle
till
they
be
as
soft
as
Pap
,
and
stirre
them
a
litle
,
and
streine
them
to
some
Wardens
rosted
and
pilled
,
and
put
in
Suger
,
Sinamom
and
Ginger
,
and
make
Diamonds
of
Paste
and
lay
them
in
the
Sauce
,
then
scrape
a
little
Suger
vppon
them
in
the
dish
.
A
pouder
peerelesse
for
woundes
.
TAke
Orpiment
and
Uerdigréece
,
of
ech
an
ounce
,
of
Uitrial
burned
till
it
be
red
two
ounces
,
bray
each
of
them
by
it self
in
a
Brasen
morter
as
small
as
flower
,
then
mingle
them
altogether
that
they
appeare
all
as
one
,
and
kéepe
it
in
Bagges
of
Leather
well
bound
,
for
it
will
last
seuen
yeare
with
one
vertue
,
&
is
called
Pouder
péereles
,
it
hath
no
péere
for
working
in
Chirurgerie
:
for
put
this
pouder
in
a
wounde
,
whereas
is
dead
flesh
,
and
lay
scrapt
Linte
about
it
,
and
a
Plaister
of
Duiflosius
next
vnderneath
written
,
and
it
,
&c.
The
rest
wanteth
.
A
medicine
for
the
Megrime
,
Impostume
of
the
Rewme
,
or
other
diseases
in
the
head
.
TAke
Pellitorie
of
Spaine
the
weight
of
a
groate
,
halfe
so
much
Spegall
,
beate
these
in
pouder
,
take
the
tops
of
Isope
,
of
Rosemarie
with
the
flowers
,
thrée
or
foure
leaues
of
Sage
in
the
hole
,
of
these
hearbes
one
small
handfull
,
boyle
all
these
hearbes
with
the
Spices
in
halfe
a
pint
of
White
wine
,
and
halfe
a
pinte
of
Uineger
of
Roses
,
vntill
one
halfe
of
the
liquour
be
consumed
,
then
streyne
forth
the
hearbes
,
and
set
the
liquor
to
coole
,
and
being
colde
put
thereunto
thrée
spoonefull
of
good
Mustarde
,
and
so
much
honey
as
will
take
away
the
tartnes
of
the
medicine
,
and
when
the
patient
feeleth
any
paine
in
his
head
,
take
a
spoonefull
thereof
and
put
it
into
his
mouth
,
and
holde
it
a
pretie
while
gargasing
,
and
then
spit
it
forth
into
a
vessell
,
and
so
vse
to
take
ten
spoonefulles
at
one
time
in
the
morning
fasting
,
vsing
this
three
daies
together
:
when
they
feele
themselues
troubled
with
the
Rewme
,
at
the
fall
and
spring
of
the
leafe
is
best
taking
therof
,
and
by
the
grace
of
God
they
shall
finde
ease
.
You
must
keepe
this
same
medicine
verie
close
in
a
glasse
,
whose
goodnesse
will
last
ten
dayes
,
&
when
you
take
it
,
warme
it
as
Milke
from
the
Cowe
.
A
Copie
of
Doctor
Stephans
water
.
TAke
a
gallon
of
Gascoigne
wine
,
then
take
Ginger
,
Galingale
,
Camamill
,
Sinamome
,
Graines
,
Cloues
,
Mace
,
and
seedes
,
Fennell
seedes
,
Carraway
seedes
,
of
euerie
of
them
one
dramme
,
that
is
two
pence
halfe
peny
weight
,
then
take
Suger
minced
,
red
Roses
,
Time
,
Pellitorie
of
the
wall
,
wilde
Margerum
,
Peniriall
,
Penymountain
,
wild
Time
,
Lauender
,
Auens
,
of
euerie
of
them
one
handfull
,
then
beate
the
spice
small
and
bruse
the
hearbes
,
and
put
all
to
the
wine
,
and
let
it
stand
twelue
houres
stirring
of
it
diuers
times
,
then
still
it
in
a
Limbecke
,
and
keepe
the
first
pint
of
water
by
it selfe
,
so
is
it
best
,
then
will
come
a
second
water
which
is
not
so
good
as
the
first
,
the
vertue
of
this
water
is
this
:
It
comforteth
the
spirites
,
and
preserueth
greatly
the
youth
of
man
,
and
helpeth
inwarde
diseases
comming
of
colde
,
against
the
shaking
of
the
Palsey
:
it
cureth
the
contraction
of
sinewes
,
and
helpeth
the
vnception
of
women
:
it
killeth
the
wormes
in
the
bellie
,
it
helpeth
the
toothache
,
it
helpeth
the
cold
Gowte
,
it
comforteth
the
stomack
,
it
cureth
the
colde
Dropsie
,
it
helpeth
the
Stone
in
the
Bladder
,
and
the
Reines
of
the
backe
,
it
cureth
the
Canker
,
it
helpeth
shortly
a
stinking
breath
:
And
who
so
vseth
this
water
now
and
then
and
not
too
often
,
it
preserueth
him
a
good
liking
,
and
shall
make
him
seeme
young
very
long
.
A
medicicine
for
all
manner
of
Sores
.
TAke
vnwrought
Waxe
,
Turpentine
,
oyle
Olife
,
sheepes
fallowe
,
or
Déeres
Sewet
,
a
quantitie
of
euerie
of
them
,
and
then
take
a
quantitie
of
the
iuyce
of
Bugel
,
the
iuyce
of
Smallage
,
a
quantitie
of
Rossen
,
and
boyle
them
all
together
ouer
a
soft
fire
,
stirring
them
alwayes
till
they
be
well
mingled
,
and
that
the
greenes
of
the
ioyce
be
come
,
and
then
straine
it
through
a
faire
cloth
,
into
a
cleane
vessell
,
and
this
shall
heale
wounde
or
sore
whatsoeuer
it
bee
.
Another
for
all
sores
.
TAke
a
quarter
of
a
pound
of
Pitch
,
as
much
of
Waxe
,
as
much
of
Rossen
,
as
much
of
capons
grease
,
or
other
soft
grease
,
and
put
them
in
a
panne
,
and
seeth
them
al
together
,
till
they
bee
melted
,
and
then
straine
them
through
a
faire
cloath
:
and
make
a
plaister
to
lay
to
the
place
greeued
.
To
defend
Humors
.
TAke
beanes
,
the
rinde
or
the
vpper
skin
being
pulled
of
,
&
bruse
them
and
mingle
them
with
the
white
of
an
Eg
:
and
make
it
sticke
to
the
Temples
,
it
keepeth
backe
humors
flowing
to
the
eyes
.
To
make
Rosemarie
water
.
TAke
the
Rosemarie
,
and
the
flowers
in
the
middest
of
May
,
before
sunne
arise
,
and
strippe
the
leaues
and
the
flowers
from
the
stalke
,
take
foure
or
fiue
Alicompane
rootes
,
and
a
handfull
or
two
of
Sage
,
then
beat
the
Rosemarie
,
the
Sage
and
rootes
together
,
till
they
be
verie
small
,
and
take
thrée
ounces
of
cloues
,
iij.
ounces
of
Mace
,
iij.
ounces
of
Quibles
,
halfe
a
pound
of
Annisseedes
,
and
beat
these
spices
euerie
one
by
it selfe
.
Then
take
all
the
Hearbes
and
the
Spices
,
and
put
therein
foure
or
fiue
gallons
of
good
white
wine
,
then
put
in
all
these
Hearbes
and
Spices
,
and
Wine
,
into
an
earthen
pot
,
and
put
the
same
Pot
in
the
ground
the
space
of
sixeteene
dayes
,
then
take
it
vp
,
and
still
in
a
Still
with
a
verie
soft
fire
.
To
make
Bisket
bread
.
FIrst
take
halfe
a
Pecke
of
fine
white
flower
,
also
eight
newe
laid
Egges
,
the
Whites
and
Yolkes
beaten
together
,
then
put
the
said
Egges
into
the
Flower
,
then
take
eight
Graines
of
fine
Muske
,
and
stampe
it
in
a
Morter
,
then
put
halfe
a
pint
of
good
Damaskewater
,
or
else
Rosewater
into
the
Muske
,
and
mingle
it
together
,
and
put
it
into
wine
,
or
Muscaden
,
but
Muscaden
is
better
,
and
put
it
into
the
flowre
,
also
one
ounce
of
good
Annisseedes
cleane
picked
,
&
put
therein
,
and
so
to
worke
them
altogether
into
a
Paste
,
as
yee
doe
bread
,
and
then
make
your
biskettes
into
what
fashion
you
thinke
best
,
and
then
put
them
into
an
Ouen
and
bake
them
harde
if
you
will
kéepe
them
long
,
or
else
but
indifferent
,
if
you
will
haue
it
candite
,
take
rose
water
and
Suger
,
and
boyle
them
together
till
they
be
thicke
,
and
so
slices
of
bread
,
then
set
hot
in
the
Ouen
vntill
the
same
be
candit
,
Approued
Medicins
for
sundrie
diseases
.
An
excellent
drinke
for
the
Tissicke
well
approued
.
TAke
a
handfull
of
fennell
roots
,
as
much
persly
roots
,
as
many
Alisander
rootes
,
halfe
a
handfull
of
Borrage
rootes
,
and
put
out
the
pith
of
all
the
saide
rootes
,
then
take
halfe
a
handfull
of
Peniryall
,
as
much
of
Uiolet
leaues
,
and
as
much
of
cinckfoyle
,
as
much
Succary
,
Endiue
,
Holly
hocke
leaues
,
Mallow
leaues
,
and
redd
gardene
mints
,
of
all
these
the
like
quantitie
as
of
these
next
before
,
halfe
a
handfull
of
Licoris
sticks
scraped
,
brused
and
beaten
to
fine
powder
,
a
gallon
of
faire
running
water
,
boyle
therein
all
these
simples
,
and
boyle
these
séedes
with
them
,
that
is
,
thrée
spoonefull
of
Anniséeds
,
as
much
Fennell
seede
,
the
like
of
Colliander
seede
and
Commin
séede
,
a
good
handfull
of
Dandelion
rootes
,
and
so
boyle
altogether
from
a
gallon
to
a
pottell
,
and
let
the
patient
drinke
thereof
first
and
last
,
and
it
will
helpe
him
in
short
space
.
probatum
est
.
To
make
water
imperiall
for
all
woundes
and
Cankers
.
TAke
a
handfull
of
red
Sage
leaues
,
a
handfull
of
Selondine
,
as
much
of
woodbind
leaues
,
take
a
gallon
of
conduit
water
,
and
put
the
hearbes
in
it
,
&
let
them
boile
to
a
pottle
,
and
then
strain
the
hearbes
through
a
strainer
,
and
take
the
liquor
and
set
it
ouer
the
fire
againe
,
take
a
pint
of
English
hony
,
a
good
handfull
of
Koch
Allam
,
as
much
of
white
Copper
as
,
Tyme
beaten
,
a
pennieworth
of
graines
brused
,
&
let
them
boile
all
together
thrée
or
foure
wawmes
,
and
then
let
the
skumme
be
taken
off
with
a
feather
,
and
when
it
is
colde
,
put
it
in
an
earthen
pot
or
bottle
,
so
as
it
may
be
kept
close
,
and
for
a
greene
wound
take
of
the
thinnest
,
and
for
an
old
wound
of
the
thickest
,
couer
the
sore
rather
▪
with
Veale
or
Mutton
,
skimme
them
with
dock
leaues
,
when
that
you
haue
dressed
them
with
this
water
.
To
make
water
imperiall
an
other
way
.
TAke
a
handfull
of
Dragon
,
of
scabious
,
of
Endiue
,
a
handfull
of
Pimpernell
,
a
handful
of
Wormewood
,
of
Kew
,
of
Tansie
,
of
Fetherfoye
,
of
dasie
leaues
,
of
Conslips
,
of
maiden
haire
,
of
sinckfoyle
,
of
dandelion
,
of
Tyme
,
of
bawne
,
of
each
of
these
hearbes
a
handfull
,
of
Treakle
a
pound
,
of
Bole
armoniacke
foure
ounces
,
and
when
you
haue
all
these
hearbes
together
,
you
must
take
and
shread
them
a
litle
,
not
too
small
,
then
take
the
Treakle
,
and
the
Bole
armoniacke
,
and
mingle
them
and
the
hearbes
together
,
then
put
them
in
a
stillatorie
,
and
still
them
:
&
fiet
.
To
make
Sinamom
water
.
TAke
Rennish
wine
a
quart
,
or
Spanish
wine
a
pint
,
rose
water
a
pint
&
a
halfe
,
Sinamom
brused
a
pound
and
a
halfe
,
let
these
stand
infused
the
space
of
foure
and
twentie
houres
,
then
destill
it
,
and
beeing
close
stopped
and
luted
,
then
with
a
soft
fire
destill
the
same
softly
in
a
Limbeck
of
glasse
and
receiue
the
first
water
by
it selfe
.
Also
if
ye
be
so
disposed
to
make
the
same
water
weaker
,
take
thrée
pints
of
rose
water
,
and
a
pint
and
a
halfe
of
Rennish
wine
,
and
so
distill
the
same
,
and
you
shall
haue
to
the
qualitie
of
stuffe
the
quantie
of
the
water
,
which
is
three
pints
,
but
the
first
is
best
,
and
so
reserue
it
to
your
vse
both
morning
and
euening
.
To
make
Sinamon
water
another
way
.
TAke
three
quarts
of
Museadine
,
and
a
pound
of
Sinamon
,
and
halfe
a
pint
of
good
Rosewater
,
&
so
let
them
lie
infused
the
space
of
foure
and
twenty
howers
,
and
destill
it
as
aforesaid
,
and
you
shall
receiue
to
the
quantitie
as
to
the
quallitie
,
but
the
first
pint
is
the
best
and
the
chiefest
of
all
the
other
as
is
manifest
by
practise
,
To
make
Aqua
composita
for
a
surfet
.
TAke
rosemarie
,
Fenell
,
Isope
,
Time
,
Sage
,
horehound
,
of
each
of
these
a
handfull
,
Penniryal
;
red
mints
,
marierum
,
of
each
sixe
crops
,
a
roote
of
Enula
Campana
,
of
Licoras
,
Anneyséede
brused
of
each
two
ounces
,
put
all
these
to
thrée
gallons
of
mightie
strong
Ale
,
and
put
it
into
a
brasse
pot
ouer
an
easie
fire
,
and
set
the
Limbecke
vpon
it
,
and
stop
it
close
with
dowe
or
past
,
that
no
aire
doe
goe
out
,
and
so
keepe
it
stilling
with
a
soft
fire
,
and
so
preserue
it
to
your
vse
as
need
requireth
.
To
make
the
water
of
life
.
TAke
Balme
leaues
&
stalkes
,
burnet
leaues
and
flowers
,
a
handful
of
rosemary
,
turmentill
leaues
and
rootes
,
Rosa
solis
,
a
handfull
,
red
roses
a
handfull
,
Carnations
a
handfull
,
Isop
a
handfull
,
a
handfull
of
Time
,
redstrings
that
grow
vpon
Sauerie
a
handfull
,
red
Fennel
leaues
and
rootes
a
handfull
,
red
Mints
a
handfull
,
put
all
these
hearbs
into
a
pot
of
earth
glased
,
and
put
therto
as
much
white
wine
as
will
couer
the
hearbes
,
and
let
them
soake
therein
eight
or
nine
dayes
,
then
take
an
ounce
of
Sinamom
,
as
much
of
Ginger
,
as
much
of
Nutmegs
,
Cloues
and
Saffron
,
a
litle
quantitie
,
of
Anneyséedes
a
pound
,
great
Raisons
a
pound
,
Suger
a
pound
,
halfe
a
pound
of
Dates
,
the
hinder
part
of
an
olde
Cony
,
a
good
fleshly
running
Capon
,
the
flesh
and
sinewes
of
a
legge
of
mutton
,
foure
young
Pigions
,
a
dossen
of
Larks
,
the
yolkes
of
twelue
egges
,
a
loafe
of
white
bread
cut
in
sippettes
,
Muscadell
or
Bastard
thrée
gallons
,
or
as
much
in
quantitie
as
sufficeth
to
distill
all
these
things
at
once
in
a
Limbecke
,
and
thereto
put
off
Methridatum
two
or
thrée
ounces
,
or
elswith
as
much
perfect
treakell
,
and
destill
it
with
a
moderate
fire
,
and
keepe
the
first
water
by
it selfe
,
and
the
second
water
alone
also
,
&
when
there
commeth
no
more
water
with
strings
,
take
away
the
limbecke
,
&
put
into
the
pot
more
wine
vppon
the
same
stuffe
,
and
still
it
againe
,
and
you
shal
haue
an
other
good
water
,
and
shall
so
remaine
good
.
In
the
first
ingredience
of
this
water
,
you
must
kéepe
a
double
glasse
warely
,
for
it
is
restoratiue
of
all
principall
members
,
and
defendeth
against
all
pestiliencial
diseases
,
as
a
gainst
the
Paulsie
,
Dropsie
,
Spleene
,
yellowe
or
blacke
Jaundice
,
for
wormes
in
the
bellie
,
and
for
all
agues
bee
they
hot
or
cold
,
and
al
maner
of
swellings
,
and
pestilenciall
sorowes
in
man
,
as
melancholy
,
&
fleugmatike
,
&
it
strengtheneth
and
comforteth
al
the
spirits
and
strings
of
the
braine
,
as
the
heart
,
the
milte
,
the
liuer
,
and
the
stomacke
,
by
taking
thereof
two
or
three
spoonefuls
at
one
time
by
it selfe
,
or
with
Ale
,
wine
or
beare
,
and
by
putting
a
pretie
quantitie
of
Suger
therein
,
also
it
helpeth
disgestion
,
and
doth
breake
winde
,
and
stoppeth
laske
,
and
bindeth
not
,
and
it
mightely
helpeth
and
easeth
man
or
Woman
of
the
paine
af
the
heart
burning
,
and
for
to
quicken
the
memorie
of
man
,
&
take
of
this
water
thrée
spoonefuls
a
day
,
in
the
morning
,
and
an
other
after
hee
goeth
to
dinner
,
and
the
third
last
at
night
.
To
make
a
good
plaister
for
the
strangurie
.
TAke
holly
hocks
,
and
violets
,
and
mercury
,
the
leaues
of
these
herbes
,
or
the
seedes
of
them
,
also
the
rinde
of
the
elderne
tree
,
and
also
leyd
Wort
,
of
ech
of
these
a
handfull
,
and
beate
them
small
,
and
seeth
them
in
water
till
halfe
be
consumed
,
then
doe
thereto
a
little
oyle
Oliue
,
and
all
hot
make
thereof
a
plaister
,
and
laye
it
to
the
sore
and
raines
,
and
also
in
Sommer
thou
must
make
him
a
drinke
in
this
maner
:
take
Sapifrage
,
and
the
leaues
of
elderne
,
fiue
leafed
grasse
,
and
séeth
them
in
a
pottell
of
stale
ale
,
till
the
halfe
be
wasted
,
and
then
straine
it
and
kéepe
it
cleane
,
and
let
the
sicke
drinke
thereof
first
and
last
,
and
if
you
lacke
these
hearbes
because
of
winter
,
then
take
the
rootes
of
fiue
leaued
grasse
and
drie
them
,
and
make
thereof
pouder
,
and
then
take
Oyster
shelles
and
burne
them
,
and
make
pouder
of
them
,
and
mingle
them
together
,
and
so
let
the
sicke
vse
thereof
in
his
pottage
and
drinke
,
and
it
shall
helpe
him
.
To
make
a
powder
for
the
stone
and
strangullian
.
TAke
blacke
bramble
berries
while
they
be
redde
,
Juie
berries
,
the
inner
pitch
of
the
Ashe
Keyes
,
the
stones
of
Eglantine
Berries
clouen
,
rubbed
from
the
haire
.
Nutte
Keyes
,
the
rootes
of
Philopendula
,
of
all
these
a
like
quantitie
,
Accorne
kernels
,
the
stones
of
Slowes
,
of
each
a
like
quantitie
,
drie
all
these
on
platters
in
an
ouen
til
they
will
be
beaten
to
pouder
,
then
take
gronsell
seede
,
Sapifrage
seede
,
Alisander
seede
,
coliander
seede
,
parsley
seede
,
comin
séede
,
fenell
seede
,
anniséede
,
of
ech
of
these
a
like
quantitie
,
as
much
as
is
before
written
,
and
dried
in
like
sort
,
then
beate
al
these
to
fine
pouder
,
and
take
Licoras
of
the
best
that
you
can
get
faire
scraped
,
as
much
in
quantitie
as
of
al
the
other
,
&
beate
it
fine
,
&
mingle
it
with
the
same
pouder
,
&
so
keepe
it
close
that
no
winde
come
at
it
,
vsing
it
first
&
last
with
posset
drinke
made
with
white
wine
,
or
Ale
,
&
when
you
eate
your
potage
or
other
broth
,
put
some
in
it
if
you
be
sore
pained
,
&
if
you
haue
any
stone
,
it
wil
come
away
by
shiuers
,
and
if
it
do
so
,
when
you
thinke
that
your
water
beginneth
to
cleare
againe
,
take
this
drinke
that
followeth
,
and
it
will
cleane
your
bladder
,
and
it
wil
leaue
no
corruption
therein
.
The
drinke
.
TAke
Rosemary
,
wild
Time
,
and
seeth
them
in
running
water
,
with
as
much
Suger
as
will
make
it
swéete
from
a
quart
to
a
pint
,
vse
the
quantitie
of
your
hearbes
according
to
your
discretion
,
so
that
it
may
sauer
well
of
the
hearbes
,
and
so
vse
it
9.
mornings
6.
or
7.
spoonefulles
at
a
time
.
For
the
shingles
a
remedie
.
TAke
Doues
dirt
that
is
moistie
,
and
of
Barly
meale
heaped
halfe
a
pound
,
and
stampe
them
well
together
&
do
thereto
halfe
a
pint
of
vineger
,
and
meddle
them
together
,
and
so
lay
it
to
the
sore
colde
;
laye
wall
leaues
thereupon
,
and
so
let
it
lie
thrée
dayes
vnremoued
,
and
on
the
thirde
day
if
neede
require
,
lay
thereto
a
newe
plaister
of
the
same
,
and
at
the
most
he
shal
be
whole
within
thrée
plaisters
.
For
all
maner
of
sinnewes
that
are
shortened
.
TAke
the
head
of
a
blacke
shéepe
,
Cammemill
,
Lorrell
leaues
,
Sage
of
eache
,
a
handful
,
and
bray
these
hearbs
in
amorter
,
then
boyle
them
altogether
in
water
till
they
he
well
sodden
,
and
let
them
stand
till
that
they
be
colde
,
then
drawe
it
through
a
strainer
and
so
vse
it
.
A
sufferaigne
ointment
for
shrunken
finnowes
and
aches
.
TAke
eight
Swallowes
readie
to
flie
out
of
the
nest
,
driue
away
the
breeders
when
you
take
them
out
,
and
let
them
not
touch
the
earth
,
stampe
them
vntill
the
Fethers
can
not
be
perceiued
,
put
to
it
lauender
cotten
,
of
the
strings
of
strawberies
,
the
tops
of
mother
time
,
the
toppes
of
rosemarie
of
eache
a
handfull
,
take
all
their
weight
of
May
butter
,
and
aquar
more
,
stampe
all
the
Fethers
that
nothing
can
be
perceiued
,
in
a
stone
morter
;
the
make
it
vp
in
bales
,
and
put
it
into
an
earthen
pot
for
eight
daies
close
stopped
that
no
ayre
take
them
,
take
it
out
,
and
on
as
soft
fire
as
may
be
seeth
it
,
so
that
it
do
but
simper
,
then
strain
it
,
and
so
reserue
it
to
your
vse
.
For
sinowes
that
be
broken
in
two
.
TAke
wormes
while
they
be
knitte
,
and
looke
that
they
depart
not
,
and
stampe
them
,
and
lay
it
to
the
sore
,
and
it
will
knit
the
sinowes
that
be
broken
in
two
.
For
no
knit
sinowes
that
be
broken
.
TAke
archangel
,
and
cut
it
small
in
gobbets
,
and
lay
it
to
the
sore
,
and
take
milfoile
,
and
stampe
it
,
and
lay
it
aboue
it
hard
bound
,
and
let
it
lie
so
three
dayes
,
and
at
the
three
daies
end
take
it
away
,
and
wash
it
with
wine
,
and
then
make
a
new
plaister
of
the
same
,
and
at
three
dayes
end
put
thereto
an
other
,
and
doe
nothing
els
thereto
.
Also
take
peniryall
,
and
bray
it
,
and
put
salt
enough
to
them
,
and
temper
it
with
hony
,
and
make
a
plaister
therof
,
and
lay
it
vpon
the
sinowes
that
be
stiffe
,
and
it
will
make
them
to
stretch
.
An
oyle
to
stretch
sinowes
that
be
shrunke
.
TAke
a
quart
of
Neates
foote
Oyle
,
a
pinte
of
Neates
Gall
,
halfe
a
pinte
of
Rose
water
,
as
much
Aqua
Vita
,
then
put
all
these
together
into
a
brasse
panne
,
then
take
a
handfull
of
Lauender
cotten
and
as
much
of
Bay
leaues
,
a
good
quantitie
of
Rosemary
,
a
good
quantie
of
Lauender
spike
,
of
Strawbery
leaues
the
stringes
and
all
,
then
take
thread
and
bind
them
all
in
seuerall
braunches
,
and
put
them
into
the
panne
or
pot
,
and
set
them
ouer
the
fire
vpon
cleare
coales
with
the
oyles
altogether
,
and
so
let
them
boyle
a
good
while
,
and
when
it
is
boyled
enough
,
it
will
boyle
but
softly
,
then
take
it
of
the
fire
,
and
let
it
stand
till
it
be
almoste
colde
,
then
straine
it
out
into
a
wide
mouthed
Glasse
,
Bottle
or
pewter
pot
,
and
stop
it
close
,
it
will
not
continue
in
no
wodden
thing
,
and
where
the
sinowes
be
shrunke
,
take
of
this
being
warmed
,
and
annoint
the
place
therewith
,
and
chafe
it
well
against
the
fire
,
and
vse
this
morning
and
euening
,
and
keepe
the
place
warme
,
and
you
shal
find
great
ease
.
For
to
staunch
bloud
.
TAke
Bole
Armoniake
,
and
Turpentine
,
and
make
a
plaister
,
and
lay
it
too
.
Also
take
the
mosse
of
the
Hazell
trée
,
and
cast
it
into
the
wound
and
it
will
staunch
foorthwith
,
and
the
longer
that
it
is
gathered
the
better
it
is
.
Also
take
a
good
péece
of
Martinmas
Biefe
out
of
the
roufe
,
and
heate
it
on
Coales
,
and
as
hot
as
ye
may
suffer
it
lay
it
thereto
.
Also
take
a
péece
of
leane
Salt
Biefe
,
and
let
the
Biefe
be
of
that
greatnesse
that
it
may
fill
the
wound
,
and
lay
it
in
the
fire
in
the
hot
Ashes
,
till
it
be
hot
through
,
and
all
hot
thrust
at
in
the
wound
,
and
bind
it
fast
,
and
it
shall
staunch
anon
the
bleeding
,
when
a
maister
vaine
is
●ut
,
and
if
the
wound
be
large
.
For
swelling
that
commeth
suddenly
in
mans
limmes
.
TAke
hartes
tongue
,
cherfoyle
,
and
cut
them
small
,
and
then
take
dregges
of
Ale
,
and
Wheate
branne
,
and
sheepes
tallowe
molte
,
and
doe
all
in
a
potte
,
and
seeth
them
,
till
that
they
be
thick
,
and
then
make
a
plaister
,
and
lay
it
to
the
swelling
.
Also
take
faire
water
and
salt
,
and
stirre
them
wel
together
,
and
therein
wet
a
cloth
,
and
lay
it
to
the
swelling
.
For
to
make
one
slender
.
TAke
Fennell
,
and
seeth
it
in
water
,
a
very
good
quantitie
,
and
wring
out
the
iuyce
therof
when
it
is
sod
,
and
drinke
it
first
and
laste
,
and
it
shall
swage
either
him
or
her
.
A
good
ointment
for
scabs
,
and
for
itching
of
the
bodie
.
TAke
foure
ounces
of
oyle
de
bay
,
and
an
ounce
of
frankensence
,
&
two
ounces
of
white
waxe
,
and
three
ounces
of
swines
grease
,
and
an
ounce
of
Quickesiluer
that
must
bee
slacked
with
fasting
Spittle
,
an
ounce
of
great
Salt
,
as
much
of
the
one
as
of
the
other
,
and
of
all
these
make
an
oyntment
,
and
if
the
scabs
or
itch
be
vpon
all
the
whole
body
as
well
aboue
the
girdle
as
beneath
,
then
when
thou
goest
to
bedde
wash
both
thy
hands
and
thy
feete
with
warme
water
,
and
battle
them
well
therein
by
the
fire
,
and
after
drie
them
with
a
cloth
of
linnen
,
then
take
vp
with
thy
fingers
of
that
oyntment
,
and
doe
it
in
the
palmes
of
thy
hands
,
and
in
the
soles
of
thy
feete
,
and
rub
it
wel
together
that
it
may
drinke
in
wel
,
&
if
it
do
soke
in
wel
,
thou
must
put
gloues
on
thy
hands
and
sockes
on
thy
feete
,
and
thus
doe
euerie
night
when
thou
doest
go
to
bed
,
and
in
the
scabbe
or
itch
be
aboue
the
girdle
and
not
beneth
,
then
anoint
but
the
hands
,
and
if
the
scabbe
be
beneath
the
girdle
,
them
looke
that
you
annoint
the
soles
of
your
feete
,
and
the
scabbe
or
itch
be
in
all
thy
body
as
wel
aboue
the
girdle
as
beneath
,
then
thou
must
annoint
both
thy
hands
and
thy
feete
as
thou
sittest
by
the
fire
,
&
thou
shalt
be
whole
:
this
hath
bene
proued
.
For
all
maner
of
scabbes
.
TAke
Enela
Campana
,
red
docke
rootes
,
nightshad
,
woodbind
leaues
,
and
then
cast
in
a
péece
of
Allam
,
and
put
in
Vitriol
Romana
rubrified
,
when
it
is
cold
,
&
wash
the
scab
there
with
.
Also
take
white
pintment
▪
Brimstone
,
Quicsiluer
,
verdigrease
,
and
mingle
them
together
,
&
therewith
annoint
the
sore
scab
.
For
a
man
that
hath
drunken
poison
.
TAke
betony
,
and
stampe
it
,
&
mingle
it
with
water
▪
and
the
poison
that
the
partie
hath
drunke
,
will
presently
come
foorth
againe
.
To
restore
speech
that
is
lost
suddenly
.
TAke
penerial
,
&
temper
it
with
aysel
,
&
giue
it
to
the
sicke
to
drinke
it
,
lay
also
a
plaister
of
this
to
his
nosthrils
so
gréeued
.
FINIS
.