Here followeth the order of meat, how they must be serued at the Table, with their sauces for flesh daies at dinner.
The first course.
Potage or stewed broath, boyled meat or stewed meate, Chickins and Bacon, powdred Beefe, Pies, Goose, Pigge, Rosted Beefe, roasted Veale, Custard.
The second course.
Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Venison, Tart.
The first course at Supper.
A Salet, A Pigges petitoe, Powdred Beefe slised, A Shoulder of Mutton or a Breast, veale, Lambe, Custard.
The second course.
Capons roasted, Connies roasted, Chickins rosted, Pigions rosted, Larkes rosted, A pye of Pigions or Chickins, Baked Venison, Tart.
The seruice at Dinner.
A dosen of Quailes, A dishe of Larkes, Two pasties of red deare in a dish, Tarte, Ginger bread, Fritters.
Seruice for fish daies.
Butter, a Sallet with hard Egges, Potage of sand Eles and Lamrerns, Red Herring greene broyled strewed upon, White Herring, Ling, Haburdine [Cod], Mustard, Salte Salmon minced. Two pasties of fallowe Dare [Deer] in a dish, a Custard, a dishe of Leaches.
The second course.
Jelly, Peacocks, Sauce wine and Salt, two Conies or halfe a dosen Rabets, sauce Mustard and Suger, halfe a dosen of Pigions, Mallard, Zoyle [Sole], sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curlew, Bitture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a dosen Woodcocks, sauce Mustard and Suger: halfe a dosen Teales, sauced as the Feasantes, a dosen of Quailes, a dishe of Larkes two Pasties of red Deare in a dish. Tarte, Ginger bread, Fritters.
Seruice for Fish daies.
Butter, a Sallet with hard Egges, potage of sand Eles, and Lamperns, Red Hearing, greene broyled strewed upon, white Herring, Ling, Harburdine, sauce Mustard, Salte Salmon minced, sauce Mustard, and Vergious, and a little suger, Powdred Gunger, Shadde, Mackrell, Sauce vineger: Whyting: Sauce, with the Liuer & Mustard. Playce: Sauce. Sorell, or Wine, and salt or mustard, or Vergious. Thorneback: sauce, Liuer and mustard, Pepper and salt strowed upon, after it is brused. Fresh Cod: Sauce: greene sauce. Dace, Mullet, Eles upon soppes. Roche uppon soppes. Perch. Pike in Pikesauce. Trowte uppon soppes. Tench in Gelly or Gorebill [Garfish]. Custard.
The second course.
Flounders or Flokes [Ling] pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut, Halybut. Sauce vineger. Breame upon soppes. Carpe upon soppes. Soles or any other Fishes fried. Rosted Eele: Sauce the dripping. Rosted Lamperns. Rosted Porpos. Fresh Sturgion. sauce Galentine. Creuis, Crab, Shrimps sauce vineger. Bakes Lampray, Tarte, figges, Apples, almonds blaunched, Cheese, Raysins, peares.
To Boile Larkes.
Take sweet Bread, & strain it into a pipkin, and set it on the fire, and put in a peece of Butter, and skym it as cleane as yee can, and put in spennedge, & endiue, and cut it a little, and so let it boyle, and put in Pepper, Cloues and Mace, Cynamon and Ginger, and a little vergious, and when you serue them vp, lay soppes in the dish.
To boile Conies.
Take a Cony and perboile it a little, then take a good handful of persely and a few sweet hearbs, and the yolks of 4. hard egges chop them all together, then put in pepper, and a fewe Currans, and fill the Conies bellie ful of Butter, then prick her head betweene her hinder legges and breake her not, and put her into a faire earthen pot with mutton broth, and the rest of the stuffe roll it up round and put it in withall, and so boyle them well together, and serue it with soppes.
To boyle a Cony.
You must boyle your Cony, and strayne your sweete breade into a Pipkin, and put in your meate, skumme it as cleane as you can, and put in a good deale of Endiue, and cut it a little, and a good peece of Butter, and all kinde of spices, and a little vergious, and so serue it on soppes.
To boile Chickens.
First you shall take Chickens and boyle them with grapes and with a racke of Mutton together and let the racke of mutton boyle before the Chickins one howre and a halfe, and then make a bunch of herbs with Rosemarie, Tyme, Sauory and Isope, and also Margerum, and binde them fast together, put them in the pot, and when you see your time put in your Chickyns with Parselie in their bellies and a little sweet butter, vergious, and pepper, & when you have so done, boyle your grapes in a little pipkin by themselues with some of the broth of the Chickins, but take heede you boyle not them too much, nor yet too lyttle, and then take the yolkes of sixe egges and straine them with a little broth of the pot, and when they are strayned put them in the pipkin to the grapes and stirre them and when they begin to boyle take them from the fire and stirre them a good while after you have taken them vp and then haue you Sypets readie in a platter, and laye your meate vppon it, and then take your Pypkins and grapes and all that is in them and poure it vpon the meate. And after this sort serue it in.
To boile mutton and Chickens.
Take your mutton and Chyckens and sette vppon the fire with faire water and when it is well skummed, take two handfull of Cabadge, Lettice, a handfull of currants a good peece of butter, the iuyce of ii. or three Lemmons, a good deale of grosse Pepper and a good peece of Suger, and let them seeth all well together, then take three or foure yolkes of egges togeather harde rosted, and straine them with parte of your broth, let them seeth a quantitye of an houre. Serue your broth with meate vppon Sippets.
To boile Chickins.
Straune your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can, and put in a peece of butter, and a good deale of Sorell, and so let them boyle, and put in all manner of spices, and a lyttle veriuyce pycke, and a fewe Barberies, and cutte a Lemman in pecces, and scrape a little Suger uppon them, and laye them vppon the Chickins when you serue them vp, and lay soppes vpon the dish.
An other way to boyle Chickins.
You must strayn your broth into a pipkin and set it a boyling, and skumme it & put in a peece of butter, & endiue, and so let it boyle, and a fewe currants, all manner of spices, and so serue it on soppes.
To boile Plouers.
You must straine your sweet broth into a pipkin, and set them on the fire, and when they boile, you must skum them, and then put in a peece of Butter, and a good deale of spennedge, and a litle parsely, and a peece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little whyte wine, and a litle vergice, and so serue them vpon soppes.
To boile Teales.
Take sweete broth and Onions, and shred them, and Spennadge, and put in butter and pepper, and then leyre it with tostes of bread, with a little vergious, and so serue it on soppes.
To boile steakes betweene two dishes.
You must put Parselye and Currants, and Butter and vergious, two or three yolkes of egges, and Pepper, Cloues and Mace, and so let them boile together, and serue them vpon soppes.
To boile a neates tongue.
In primis, in fayre Water and salt, then peele it, and cut it in the middle, and then boile it in red wine, & all him full of cloues, and a little suger, and then wash it with a little sweete broth, to doe away the sent of the Wine. and you must make a little red Musket with red wine and pruines boyled together, then strayne it, and strayne a litle mustard in a fine clout together, & so serue it.
To boile a capon.
Put the Capon into the pouder beefe pot, and when you thinke it almost tender, take a little potte and put therein halfe water and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a litle time.
The boyling of a capon.
Seeth the Capon it selfe in water and salt and nothing else, and to make the broth … Take strong broth made with beefe or mutton broth, so that it be strong broth, and put into it, rosemarie, parselie & time, with iii. leaues of sage, this let seeth in it a good while, and then put into it small raysons and a fewe whole mace.
A quarter of an houre before it be readie to bee taken from the fire, haue readie sodden foure or v. egges boyled harde, take nothing out but the yolks streyne the egges with a little of the same broth and vergice, haue a litle marie cut in small peeces, and if that time of yeare do serue, take the best of lettice, cutting off the toppes to the white and best, and take a fewe prunes with two or three dates.
Thus let it seeth a quarter of an hour or more, and when it is ready to take vp, haue your dish with soppes readie, and the water well strained out of the capon, and then season the broth with a little pepper, then take it and dish it and scrape vpon it a litle suger laying the prunes round about the dish side.
To boile a Capon with Oranges and Lemmons.
Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloues whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these haue beene well sodden put whole pepper great mace, a good peece of suger, some rose water, and eyther white or claret Wine, and let al these seeth together a while, & so serue it vpon soppes with your capon.