To dresse a Crabe.
Fyrste take awaye all the legges and the heades, and then take all the fysh out of the shelle, and make the shell as cleane as ye canne, and putte the meate into a dysche, and butter it uppon a chafyng dysche of coles and putte therto synamon and suger and a lytle vyneger, and when ye haue chafed it and seasoned it, then putte the meate in the shelle agayne and bruse the heades, and set them upon the dysche syde and serue it.
To make a stewed broath for Capons, mutton, beyfe, or any other hoate meate, and also a broathe for all maner of fresh fyshe.
Take halfe a handefull of rosemary and as muche of tyme and bynde it on a bundel wyth threde after it is washen, and put it in the potte after that the potte is cleane skummed, and lette it boyle a whyle, then cutte soppes of white breade and put them in a great charger and put it on the same skaldynge broath and when it is soken ynoughe, strayne it throughe a strayner with a quantitye of wyne or good ale, so that it be not tarte; and when it is strayned, poure it in a pot and than putte in youre raysons and prunes, and so lette them boyle tyll the meate be ynoughe. Yf the broathe be to swete, putte in the more wyne or else a lyttle vyneger.
To make Pyes
Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.
To bake Veneson.
Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the Veneson be leane, larde it throughe wyth bacon.
To Rooste Veneson.
Roosted Veneson must have vyneger, Suger and Cinomome and butter boyled upon a chafing dyshe with cooles, but the sauce maye not bee to tarte, and then laye the Veneson upon the sauce.
Chekins upon Soppes.
Take sorel sauce a good quantite and put in Cinomone and Suger, and let it boyle and powre it upon the soppes, and then laye on the chekins.
A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe.
Take a posye of Rosemary and time and bynde them together, and put in also a quantitye of perselye not bounde, and put into the caudron of water, salte and yeste, and the herbes, and lette them boyle a pretye whyle, then putte in the fysshe and a good quantitye of butter, and let them boyle a good season, and you shall have good Pyke sauce.
For all those fysshes above wrytten yf they muste bee broyled, take sauce for them, butter, peepper and veneger and boyle it upon a chafyngdyshe and then laye the broyled fyshe uppon the dysche; but for Eeles and freshe Salmon nothing but Pepper and vyneger over boyled. And also yf you wyll frye them, you muste take a good quantitie of persely, after the fyshe is fryed, put in the persely into the fryinge panne, and let it frye in the butter and take it up and put it on the fryed fyshe, and frye place, whyttinge and suche other fyshe, excepte Eles, freshe Salmon, Conger, which be never fryed but baken, boyled, roosted or sodden.
To make a Custarde.
A Custarde the coffyn must be fyrste hardened in the oven, and then take a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe dates put in butter.