The Good Huswifes Jewell

To make blame mangle.
Take all the braine of a capon and stamp it in a morter fine, and blanched al- mondes, and sometimes put to them Rose- water, and season it with pouder of synamon, ginger. and suger, and so serue it.

 

To make a Tarte of an eare of Veale.
Take two pound of great Raisons, and washe them cleane, and pick them, and take out the stones of them, and take two Kidneyes of Veale, and a peece of the legge which is leane, and boyle them altogether in a pot with the straint of the broth of mutton, and boyle it, and let it boyle the space of one howre, then take it vp and choppe it fine, and temper it with crummes of bread finely grated, ant take nine yolks of egs, & temper them altogether, and season them with sinamon, ginger, suger, and small Raisins, great raisons minced, Dates and Saffron. Then take fine flowre and water, and three yolkes of Egges, Butter and saffron, and make them like a round Tart 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 endore it with Butter and cast a powder of synamon, Ginger, and suger, and so serue it.

 

To make Tarte of Strawberies.
Take Strawberies and washe them in claret wine, thicke and temper them with rosewater, and season them with sinamon, suger and ginger, and spread it on the Tarte, and endore the sides with butter, and cast on Suger and biskettes, and serue them so.

To make a close Tarte of Cherries.
Take out the stones, and laye them as whole as you can in a Charger, and put Mustard in, synamon and ginger to them, and laye them in a Tarte whole, and close them, and let them stand three quarters of an houre in the Ouen, then take a sirrope of Muskadine, and damask water and suger, and serue it.

To make a close Tart of greene Pease.
Take halfe a peck of greene Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him almost one houre, then drawe him, and put to him a little Vergice, and shake them and set them into the Ouen againe, and so serue it.

To make a Tarte of Damsons.
Take Damsons and seeth them in Wine, and straine them with a little Creame, then yoyle your stuffe ouer the fire till it be thicke, put thereto, suger, synamon and ginger, but set it not into the Ouen after, but let your paste be baked before.

 

To make a florentine.
Take the kidneis of a loyne of veale that is roasted, and when it is cold shredde it fine, and grate as it were half a Manchette very fine, and take eight yolkes of Egges, and a handfull of currans, and eight dates finely shred, a little senamon, a little ginger a litle suger and a litle salt, and mingle them with the kidneyes, 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 little seeting licquor, and make your paste and driue it abroad very thinne, then strake your dishe with a little butter, and lay your paste in a dish & fill it with your meate, then drawe an other sheet 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 drawe it out, and take two or three feathers, and a little rose-water, and wette all the couer with it, and haue a handfull of suger finely beaten, and strawe vpon it, and see that the Rosewater wet in euery place, and so set it in the ouen againe, and that will make a faire ise vpon it, if your Ouen be not hotte inough to reare vp your ise, then put a little fire in the Ouens mouth.

 

To make Almond butter after the best and newest fashion.
Take a pound of Almondes or more, and blanch them in colde water or in warme as you may haue leysure, 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 Almondes 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 enough, beate them again, and so get out milke so long as you can, then set it ouer the fire, and when it is ready to seeth, put in a good quantitie of salte, 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 hanf so long as it will drop, then take peeces of Suger so much as you thinke will make it sweete, and put thereto a little rose-water, so much as will melte the Suger, and so much fine pouder of Saffron as you thinke will colour it, then let moth your suger and Saffron steep together in the little quantitye of Rosewater, and with that season vp your butter when you wil make it.

 

To make Oister Chewets.
Take a pecke of Oisters & wash them cleane, then sheal them and wash them faire in a Cullendar, and when they be srddenm straine the water from them, and chop them as small as pye meate, then season them with pepper, halfe a penniworth of cloues and Mace, halfe a penniworth of sinamon and ginger, and a pennyworth of suger, a little saffron & salt, then take a handfull of small raisons, sixe dates minced smal and mingle them altogether, then make your paste with one pennyworth 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 euery one of them a little Butter, and so fill them with your stuffe, then cast Prunes, Dates, and small Raisons vpon them, and being closed, bake them, let not your Ouen be too hotte for they will haue but little baking, then draw them, and put into euery one of them two spoonefull of vergice and butter, and so serue them in.

 

To make a Tarte of Medlers.
Take medlers that be rotten, and stamp them, then set them on a chafing dish and coales, and beate in two yolkes of egges, boyling it till it be somewhat thick, then season them with suger, sinamon, and ginger, and lay it in paste.

 

To make a Quinces moyse or Wardens moyse.
You must rost your Wardens or Quinces, and when they be rosted, pil them, and straine them together, and put in Suger, synamon and Ginger, and put it in a plate, and then smooth it with a knife, and scrape a little suger on the top, and nicke a little with a knife.

 

To make an other pretie dishe, with dates, and the iuice of two or three Orenges.
Straine them into a dishe, and so make Chambers of paste vpon a sticke, put the stickes vpon a loafe of bread, and so dry them in the Ouen, and then clarifie a little Butter, and fry them in it, and lay them in a dish, and serue suger on them.

 

To make Hypocrase.
Take a gallon of white wine, suger two pound, of sinamon ijd. ginger ijd. long Pepper ijd. Mace ijd. not brused, Graines ijd. Gallingall jd. od. Cloues not brused, you must bruse euery kinde 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 see cause, and so drinke it.