To boile a capon in white broth with almondes.
Take your Capon with marie bones and set them on the fire, and when they be cleane skummed take the fattest of the broth, and put it in a little pot with a good deale of marie, prunes, raisons, dates whole maces, & a pinte of white wine, then blanch your almondes and strain them, with them thicken your potte & let it seeth a good while and when it is enough serue it vppon soppes with your capon.
To boile a Capon in white broth.
Take a good Capon and scalde him and trusse him and when he is faire washed put him in your pot, and take a good marie bone too, or if you haue no marie bone take a necke of Mutton and when your Capon is halfe boyled take a pottle of the vppermost of your broth and put it into a fayre posnet, then take two handfulles of fine Currans, and viij Dates cut every one of them in foure peeces, and four or fiue whole mace, foure spoonfulles of Vergious, and so much suger as an egge, a little Time, and a little persely, and a little Margerum, and if you haue no Margerum, then one small sprig of rosemary, bind all your hearbes fast together, and when you haue cleane washed them, put to the saide hearbes Suger, currans, mace, and vergice into your posnet, and a grated Nutmegge, and let them boyle altogither,
and when it is almost enough, haue a small handfull of almondes blanched and beaten, and strained with a little of the same liquor, and put that into your broth a good quarter of an houre before you take it vp, and that will make it white, you must also put in some good peeces of marie, and let not the marie and the dates seeth aboue half an houre, you must take a good handfull of prunes, and tie them in cleane clothes, & seeth them in the broth where the Capon is, when you take vp your capon to serue it in, lay a few sippets in the bottome of your platter, and laye a fewe Prunes and Barberyes both about the brimme of the platter, and also vpon the Capon, you may boyle chickins in the like sort.
To make boyled meates for dinner.
Take the ribbes of a necke of Mutton, and stuffe it with Margerum, sauery, time, persely chopped small currants, with the yolkes of two egges, pepper & salt, then put it into a posnet with faire water, or else with the liquor of some meate, with vineger, pepper, and salt, and a little butter, and so serue it.
To boyle meates for supper.
Take veale and put it into a posnet with carret roots cur in long peeces, then boile it and put thereto a handfull of prunes and crummes of Bread, then season it with pepper, salt and vineger.
To boyle a legge of Mutton with a Pudding.
First with a knife raise the skinne round about till you come to the ioynts, & when you haue perboiled the meate, shred it fine with suett or marie, Persely, Margerum, and penyriall, then season it with pepper, and salt, cloues, mace, and cinamon, and take the yolkes of ix. or x. egges, and myngle with your meate a good handfull of currants, and a fewe minced, dates and put the meate into the skinne of the legge of mutton and close it with prickes, and so boyle it with the broth that you boyle the Capon, and let it seeth the space of two houres.
To boile pigges feete and petitoes.
Take and boyle them in a pint of vergice & bastard, take foure dates minced with a fewe small raysons, then take a little time and chop it small and season it with a little synamon and ginger and a quantity of vergice.
To make a mortis.
Take almondes and blanche them, and beate them in a morter, and boyle a Chickin, and take al the flesh of him, and beate it, and streine them together, with milke and water, and so put them into a pot, and put in Suger, and stirre them still, and when it hath boyled a good while, take it of, and set it a cooling in a payle of water, and straine it againe with Rose water into a dish.
To boyle a Lambes head and purtenance.
Straine your broth into a pipkin, and set it on the fire, and put in butter, and skimme it as cleane as you can, and put in your meate, and put in endive, and cut it a little, and straine a little yeast, and put into it, and currans and prunes, and put in all maner of spices, and so serue it vpon soppes.
To boyle Quailes.
Firste, put them into a Pot with sweete broth, and set them on the fire, then take a Carret roote, and cut him in peeces, and put into the potte, then take perselye with sweete hearbes, and chop them a little, and put them into the potte, then take Synamon, Ginger, Nutmegges, and Pepper, and put in a little Vergice, and so season it with salt, serue them vpon soppes, and garnish them with fruit.
To make stewed Steakes.
Take a peece of Mutton, and cutte it in peeces, and washe it very cleane, and put it into a faire potte with Ale, or with halfe Wine, then make it boyle, and skumme it cleyne, and put into your pot a faggot of Rosemary and Time, then take some Parsely picked fine, and some onyons cut round, and let them all boyle together, then take prunes, & raisons, dates, and currans and let it boyle altogether, and season it with Sinamon and Ginger Nutmeggs, two or three Cloues, and Salt, and so serue it on soppes, and garnish it with fruite.