A Proper Newe Booke Of Cookerye

To frye Trypes.
Take your Tripes and cutte them in small peces and put them into a panne and put therto an onyon or two and a dysche of swete butter, and let them frye tyll they be browne, and then take them oute and set them upon a chaffindysh and put thereto a lyttle verges and gynger and serue it.

To make a tarte of Prunes.
Take prunes and set them upon a chafer wyth a little red wyne and putte therto a manshet and let them boyle together, then drawe them thorowe a streyner with the yolkes of foure egges and season it up wyth suger and so bake it.

To make a couer tarte after the frenche fashyan.
Take a pynte of creme and the yolkes of tenne egges, and beate them all together, and put therto half a dyche of swete butter, and suger, and boyle them til they be thicke, then take them up and coole them in a platter, and make a couple of cakes of fyne paeste, and laye youre stuffe in one of them and couer it wyth the other, and cutte the vente aboue, and so bake it.

To stewe capons in whyte brothe.
Take foure or fyve biefe bones to make your brothe, then take them oute when they are sodden and streyne the brothe into another potte, then putte in youre capons hole wyth rosemarye and putte them into the pot, and let them stewe, and after they have boyled a whyle, putte in hole Mace bounde in a whyte clothe, and a handefull or twayne of hole perseley and hole prunes, and lette them boyle well and at the takyng up put to a lyttle vergis and salte, and so strawe them upon soppes and the marybones aboute and the marrowe layde hole above them, and so serve them forth.

For Gusset that may be another potage.
Take the broathe of the Capons and put in a fayre chafer, then take a dosen or syxtene egges and stere them all together whyte and all, then grate a farthynge whyte loafe as smale as ye canne, and mynce it wyth the egges all togeather, and putte thereto salte and a good quantite of safiron, and or ye putte in youre egges, putte into youre brothe, tyme, sauerye, margeron and parseley small choppd, and when ye are redye to your dynner, sette the chafer upon the fyre wyth the brothe, and lette it boyle a lyttle and putte in your egges and stere it up well for quaylinge the less. The less boylynge it hathe the more tender it wyll be, and then serve it forthe two or three slyces upon a dysshe.

To make a whyte broathe.
Take a necke of mutton and fayre water, and sette it upon the fyre and scome it cleane, and lette it boyle halfe awaye, then take forthe of the broathe two ladlefull and put them in a platter, then chop two handefuls of parsely not to small, and let it boile with the mutton, then take twelve egges, and the sayde two ladlefuls of broathe and vergis, so that it be tarte of the vergis, and streyne them all together then season your broathe with salte and a lyttle before you goo to diner put al these to your mutton, and stere it well for quailing, and serue it forth with soppes.

Another broathe with longwortes.
Take mutton and fayre water, and let them boyle upon the fyre and then take lettuse or spynage, and put therto, and yf ye lyst to boile therwith two or three chekins, and put therto salt and vergis after your discretion, and serve them forth, the flesh under, the herbes aboue.

To make a Frasye at nyght.
Take chekins heades, lyvers, gybernes, wynges, fete, and chop them in peces of halfe an ynche longe, and boyle them al together, and when the broath is almoste soden away, chop a lyttle parseley, and put therto with vergis, and halfe a dysshe of butter, and so lette them boyle, and let it be tarte ynoughe, and so serve it in.

To make Shoes.
Take a rumpe of beyfe and let it boyle an houre or two, and put therto a greate quantitye of cole wortes and lette them boyle together thre houres, then putte to them a couple of stockedoues, or teales, fesande partriche, or such other wylde foules, and let them boyle al together, then ceason them wyth salte, and serve them forthe.

To make Porraye.
Take a capon or a hen and eyther beyf or mutton to make the broath swete withal and boyle theym all together tyll they be very tender, then take the capon or hen oute of the pot, and take out al his bones and braye hym in a morter with ii pounde of almondes overblaunced, then wyth the broathe of your Capon or Henne, strayne them metely thicke, then putte it into a lyttle potte, and ceason it wyth a lyttle suger, saunders, cloues, mace and small reysons, so boyle hym, and serve hym upon soppes.

To stewe bones or gristels of biefe.
Take gristels of beyfe, and stewe them as tender as ye canne, syxe houres so that there be no broathe lefte that shall serue you as that tyme, then putte a good boundell of rosemarye in a fayre lynnen clothe, and a good quantite of mace in another clothe, and boyle them all together, then wrynge oute the juyce of the rosemarye, and mace uppon the fleshe, and ceason it with salte, and so serve hym.

For to stewe mutton.
Take a necke of mutton and a breste to make the brothe stronge, and then scome it clene, and when it hath boyled a whyle take part of the brathe and putte it into another pot and put therto a pounde of reysons, and let them boyle till they be tender, then strayne a little bread wyth the reysons and the broth all together, then chop tyme, sauery and perseley with other small herbes, and put into the mutton then putte in the streyned raisins wyth whole prunes, cloues and mace, peper, saffron and a lytle salte, and yf ye lyste ye may stew a chikin withal or els sparowes or such other lytle byrdes.

To stewe stekes of mutton.
Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one houre, putte thereto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.

For to make wardens in Conserue.
Fyrste make the syrope in this wyse, take a quarte of good romney and putte a pynte of claryfyed honey, and a pounde or a halfe of suger, and myngle all those together over the fyre, till tyme they seeth, and then set it to cole. And thys is a good sirope for manye thinges, and wyll be kepte a yere or two. Then take thy warden and scrape cleane awaye the barke, but pare them not, and seeth them in good redde wyne so that they be wel soked and tender, that the wyne be nere hande soked into them, then take and strayne them throughe a cloth or through a strayner into a vessell, then put to them of this syrope aforesayde tyll it be almost fylled, and then caste in the pouders, as fyne canel, synamon, pouder of gynger and such other, and put it in a boxes and kepe it yf thou wylt and make thy syrope as thou wylt worke in quantyte, as if thou wylt worke twenty wardens or more or lesse as by experience.

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