A Proper Newe Booke Of Cookerye

A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe  dayes. With a newe addition, verye necessarye for all them that delyghteth in Cokerye.

 

THE BOOKE OF COKERYE.

BRAWNE is beste from a fortenyghte before Mychalemas tyll lente. Beife and Bacon is good all tymes in the yere. Mutton is good at all tymes, but from Easter to myd Sommer it is worste. A fatte pygge is euer in season. A goose is worste in midsomer mone and beste in stubble tyme, but when they be yong grene geese, then they be beste.

Veale is beste in Januarye, and February, and all other times good. Lambe and yonge kydde is beste between Christmas and lente, and good from Easter to Witsontyde. Kyd is euer good. Hennes be good at all tymes but beste from Nouember to lente. Fat Capons be ever in season. Pecockes be euer good, but when they be yong and of a good stature, they be as good as fesantes, and so be yonge grouces.

Sinettes be beste between All Hallowen daye and Lente. A Mallarde is good after a froste, tyll Candelmas, so is a Teile and other wilde foule that swymmeth. A Wodcocke is beste from Octobre to Lente; and so be all other byrdes as Ousels and Thryesselles, Robins and suche other. Herons, Curlus, Crane, Bitture, Bustarde, be at all times good; but beste in wynter. Fesauntes, Patriche and Rayle be euer good but beste when they be taken with a hauke. Quayle and Larkes bee euer in season. Connies be ever good and so is a doo.

A hare is euer good, but beste from October to Lente. A gelded dere whether he be falowe or readde, is euer in season. A Pollarde is speciall good in maye, at Midsommer he is a Bucke, and is verye good tyll holye Rood daye before Mighelmas so lykewyse is a stagge, but he is principal in Maye. A barren doo is best in wynter. A Pricked and a sorrell syster is euer in season. Chekins be euer good, and so bee Pigions yf they be younge.

 

Here after foloweth the order of meates how they must be served at the Table with their sauces for fleshe dayes at dynner.

 

The fyrste course.

Potage or stewed broath.
Bolde meate or stewed meate.
Chekins and Bacon.
Powdred beyfe.
Pyes.
Goose.
Pygge.
Roosted beyfe.
Roosted veale.
Custarde.

The seconde course.

Roosted Lambe.
Roosted Capons.
Roosted Connies.
Chekins.
Pehennes.
Baken Veneson.
Tarte.

The fyrste service at supper.

Potage or sewe.
A salette.
A pygges petytoe.
Poudred beyfe slyced.
A shoulder of mutton or a Breste.
Veale.
Lambe.
Custarde.

The seconde coorse.

Capons roosted.
Connies roosted.
Chekins roosted.
Pigeons roosted.
Larckes roosted.
A pye of pygeons or Chekins.
Baken venison.
Tarte.

The seruice at dyner.

Brawne and mustarde.
Capons stewed, or in whyte broath.
A pestle of veneson upon a browes.
A chyne of beyfe and a breste of mutton boylde.
Chuettes of pyes of fyne mutton.
Thre grene gese in a dyshe, sorel sauce; for a stubble gose, mustarde and vineger.
After all halowen daye, a swan Sauce chadel.
A pygge.
A dubble rybbe of beyf roosted, sauce pepper and vyneger.
A loyne of veale or a brest — sauce
Halfe a lambe or a kyd — orengers.
Two capons roosted — sauce wyne and salte, ale and salt, except it be uppon soppes
Two pasties of falow dere in a dyshe.
A custarde.
A dyshe of Leches.

The seconde course.

Jellye.
Peacooke — Sauce wyne and salt.
Two connies or half a dosyn rabets;
Sauce mustarde and suger.
Half a dosyn chekyns upon sorell soppes.
Half a dosyn pigeons.
Mallarde.
Teyle. — Sauce mustarde
Guiles. — and verges.
Storke.
Heronshewe. —
Crane. — Sauce galentyne.
Curlew.
Bitture.
Bustarde.
Fesande — Sauce water and salt with onyons slyced.
Halfe a dosen woodcockes, Sauce mustarde and suger.
Halfe a dosen partriches,
Half a dosen tayles, Sauced as the fesantes.
A dosen of Quayles.
A dyshe of Larkes.
Two pasties of redde deare in a dyshe.
Tarte.
Gensbread.
Fritteris.

Service for fyshe dayes.

Butter.
A sallett with harde Egges.
Potage of Sande Eles and Lamperns.
Read hearynge, grene broyled strawed upon.
Whyte herynge.
Lynge.
Haburdyn — mustcarde.
Salte samon minced.
Sauce Mustard and Vergis and a lyttle suger.
Powdred Conger.
Shadde. — Sauce vineger.
Makrell.
Whytinge — Sauce wyth the lyuer and mustarde.
Plyace, Sauce sorel, or wyne and salte, or mustard, or vergys.
Thorneback — Sauce lyver and mustard,
peper and salte strawed upon, after it is brused.
Fresh codde — Sauce, grene sauce
Base.
Mullette.
Eles upon soppes.
Roche upon soppes.
Perche.
Pyke in pyke sauce.
Troute vpon soppes.
Tenche in gelly or in gressell.
Custarde.

The seconde course.

Flownders or floex in pyke sauce.
Freshe Salmon.
Freshe conger.
Brette.
Turbutte. — Sauce Vineger
Holybutte.
Breme upon soppes.
Carpe upon soppes.
Soles or any other fyshes fryed.
Roosted Eles — Sauce the
Roosted Lamperns. — dryppynge.
Roosted purpos — Sauce, galentine.
Freshe Sturgeon.
Creues.
Crabbe. — Sauce, Vineger
Shrimpes.
Baken Lamprey.
Tarte. — Chese.
Fygges. — Raysyns.
Apples. — Peares.
Almondes blanched.

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