A Proper Newe Booke Of Cookerye

Hereafter followeth a newe Booke of Cokerye.

To make cleare Jellye.
Take two Calves feete and a shoulder of Veale, and sette it upon the fyre in a fayre potte wyth a gallon of water and a gallon of claret wyne, than lette it boyle till it be Jellye, and than take it up and drayne it, and putte thereto Synamon, Gynger and Suger and a lyttle turnesole to coloure it after youre dyscrecion.

To make a dyschefull of Snowe.
Take a pottell of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerfull of Rosewater, and a dyshe full of Suger wyth all, then take a stycke and make it cleane, and than cutte it in the ende foure square, and therwith beate all the aforesayde thynges together, and ever as it ryseth take it of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thicke bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemarye and fyll your platter therwith. And yf you have wafers caste some in wyth all and thus serve them forthe.

To frye Beanes.
Take youre Beanes and boyle them and putte them into a fryinge panne with a dyssche of butter, and one or two onions, and so lette them frye tyll they be browne altogether, then caste a lyttle salte upon them, and then serve them forthe.

To make Panne puffe.
Take the stuffe of Stock frytters and for hys paest take a quantite of ale and a lytle yest and Suger, Mace and Saffron, than heate it on a chafyndysche and put it to youre floure with the yolcke of a rawe egge, and so after this maner make up your paest.

To make Blewe manger.
Take a capon and cut out the brawne of hym a lyve and perboyle the brawne till the flesshe come from the bone, and then drye him as drye as you canne, in a fayre clothe, then take a payre of cardes and carde hym as small as is possyble, and than take a pottell of mylke and a pottell of creame, and halfe a pounde of Rye flower, and your carded brawne of the capon and putte all into a pan, and stere it al together and set it upon the fyre, and whan it begynneth to boyle put thereto halfe a pounde of beaten Suger and a sauserfull of Rose water and so let it boyle tyll it be very thicke, then put it into a charger tyll it be colde, and then ye maye slyce it as ye doe lieche and so serve it in.

To make pyes of grene apples.
Take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffin and laye halfe a dyshe of butter above them and so close your coffin, and so bake them.

To bake chekins in lyke paest.
Take youre chekins and ceason them with a lytle Ginger and salte, and so putte them into your coffin and so put in them barberies, grapes or goose beryes, and half a dyshe of butter, so cloose them up, and sette them in the ouen and when they are baken, take the yolkes of syxe egges and a dyshfull of vergis and drawe them through a streyner and sette it upon a chafingdyshe, than drawe youre baken chekins and put ther to this foresayde egges and vergys and thus serve them hoate.

To bake pygeons in short paest as you make to your baken apples.
Season youre pigeons with peper saffron cloues and mace, with vergis and salte, then putte them into youre paeste, and so cloose them up, and bake them, they wyl bake in halfe an houre, then take them forthe, and yf ye thinke theym drye, take a lyttle vergis and butter and put to theim and serve theym.

To make vautes.
Take the kydney of veale and perboyle it tyll it be tender, then take and choppe it small wyth the yolkes of three or foure egges, then ceason it with dates small cutte, small Reysons, Gynger, suger, synamon, saffron and a lyttle salte, and for the paest to laye it in, take a dosen of egges, bothe the whyte and the yolkes, and beate theym well al together, then take butter, and put it into a frying panne, and frye them as thynne as a pancake, then laye your stuffe therein, and so frye them together in a panne, and caste suger and gynger upon it, and so serue it forthe.

To make pescoddes.
Take marybones and pull the mary hole out of them, and cutte it in two partes, then season it with suger, synamon, ginger and a little salte, and make youre paeste as fyne as ye canne, and as shorte and thyn as ye canne, then frye theym in swete suette and caste upon them a lyttle synamon and ginger and so serve them at the table.

To make stock frytures.
Take the same stuffe that you take to a vaute and that same paeste ye take for pescoddes, and ye maye frye them or els bake them.

To Stewe Trypes.
Take a pynte of Claret wyne and set it upon the fyre, and cutte youre trypes in small peces, and therto putte in a good quantitye of svnamon and gynger, and also a slyced onyo or twayne, and so let them boyle halfe an houre, and then serue them upon soppes.

To make a pye of alowes.
Take a legge of mutton and cutte it in thyn slyces, and for stuffing of the same take perselye, tyme, and sauerye and chop them smal, then temper among them three or iiij yolckes of harde egges chopt smal and small reysons, dates cutte with mace, and a lyttle salte, then laye all these in the stekes and then role them togeather.

This done make your pye, and laye all these therein, then ceason theym wyth a lyttle suger and cynamon, safiron and salte, then cast upon them the yolckes of three or foure harde egges and cut dates, wyth small raysynges, so close your pye, and bake hym. Then for a syrope for it, take roosted breade, and a little claret wyne and strayne them thyn togeather, and put thereto a lyttle suger, synamon and gynger and putte it into your pye and then serve it forthe.