To stewe Calues feete.
Take calues feet faire blanches and cut them in the half, & when they be more then halfe boyled, put to them great raisons, mutton broth, a little saffron, and sweete butter, pepper, suger, and some sweet hearbes finelye minced, boyle calues feete, sheepes feete, or lambes feete with Mutton broth, sweete hearbes and Onyons chopped fine, Butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice, so serue it.
To stewe a Mallard.
Take your Mallard and seethe him in faire water, with a good marie bone, and in cabbadgeworth, or cabbadge lettice, or both, or some persnep rootes, & carret rootes, and when all these be well sodden, put in Prunes, put in Prunes enough, and three dates, and seasen him with salte, cloues and mace, and a little suger & peper, and then serue it forth with sippets, and put the marie vpon them, and the whole mace, lay on the sippets, and the dates quartered, and the prunes, and the rootes cut in round slyces, and lay them vpon the sippets also, and the cabbadge leaues lay vpon the Mallard.
To make Aloes.
Take a legge of veale or mutton, and slice it in thin slices, and lay them in a platter, and cast on salte, and put thereon the yolkes of tenne Egges, and a great sorte of small raisons and dates finely minced, then take vineger, and a little saffron, cloues and mace, and a little Pepper, and mingle it together, and poure it all about it, and then al to worke it together, and when it is thorowly seasoned, put it on a spit, and set platters vnderneath it, and baste it with butter, and then make a sauce with Vinegerm and ginger, and suger, and lay the aloes vpon it and so serue it in.
To make Fritters of Spinnedge.
Take a good deale of Spinnedge, and washe it cleane, then boyle it in faire water, and when it is boyled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated Bread, and season it with suger, sinamon, ginger, and pepper, dates minced fine, and currans, and rowle them like a ball, and dippe them in Butter made of Ale and flower.
A Fritter to be made in a Moulde.
Take Oxe white and mince it fine, then take Dates and mince them fine, then take Currans, Egges, white grated bread and season it with suger, sinaman, and ginger, cloues, mace and saffron, and stirre it well together, then driue a thicke Cake of paste, and lay in the moulde, and fill it with the stuffe, and lay another cake of past vpon it, then iogge it about, and so fry it.
To boyle Pigeons in blacke broath.
First roste them a little, then put them into an earthen pot, with a little quantitye of sweete Broth, then take Onyons, and slice them, and set them on the Coles with some butter to take away the sent of them, put them into the Pigeons, and leyre it with a toste of bread, drawne with Vineger, then put some sweete hearbes halfe cut, and synamon and Ginger, and grosse Pepper, and let them boyle, and season them with salte, serue them vpon soppes, and garnish them with fruit.
To smere a Conie.
Take the Liuers and boyle them, and choppe it, and sweet hearbs, apples, and the yolkes of hard egges, and choppe them altogether, and currans, suger, synamon, ginger and perselye, and fill the Conny full hereof, then put her into the sweete broth, and put in sweete Butter, then choppe the yolks of hard egges, synamon, ginger, Suger, and cast it on the Cony when you serue it vp, season it with salte, serue it on soppes, and garnsh it with fruit.
To boyle a Mallard with Cabbadge.
Take some cabbadge, and prick and wash them cleane, and perboyle them in faire water, then put them into a Collender, and let the water runne from them cleane, then put them into a faire Earthen Pot, and as much sweete Broth as will couer the cabbadge, and sweete Butter, then take your Mallard and roste it halfe enough, and saue the dripping of him, then cut him in the side, and put the mallard into the cabbedge, and put into it all your dripping, then let it stew an houre, and season it with salte, and serue it vppon soppes.
To boyle a Ducke with Turneps.
Take her first, and put her into a potte with stewed broth, then take perselye, and sweete hearbes, and chop them, and perboyle the rootes very well in an other pot, then put vnto them sweet butter, Cynamon, Gynger, grosse Pepper and whole Mace, and so season it with salt, and serue it vpon soppes.
To make white Estings.
Take great Otemeale, and lay in milke to steepe, then put in the yolkes of some Egges, and take Oxe whyte and mince it small, then season it with suger, cynamon, ginger, cloues, mace, and saffron, and salt, and so fill them.
To make blacke puddings.
Take great otmeale and lay it in milke to steepe, then take sheepes bloud and put to it, and take Oxe white and mince into it, then take a fewe sweet hearbes and two or three leeke blades, and choppe them very small, and then put into it the yolkes of some egges, and season it with Cynamon, ginger, cloues, Mace, pepper and salt, and so fill them.
To make strong broth for sicke men.
Take a pound of almonds and blanche them, and beat them in a morter very fine, then take the braines of a capon and beat with it, then put into it a litle cream, and make it to drawe through a strayner, then set it on the fire in a dish, and season it with rose water and suger, and stirre it.
To boile a Breame.
Take White wine and put it into a pot, and let it seeth, then take your breame and cut hym in the midst, and put him in, then take an Onion and chop it small, then take nutmegs beaten, cinamon and ginger, whole mace, and a pound of butter, and let it boile altogether, and so season it with salt, serue it vppon soppes, and garnish it with fruit.
To boile Muskles.
Take water and yest, and a good dish of butter, and Onions chopt, and a lyttle pepper, & when it hath boyled a litle while, then see that your Muskels bee cleane washed, then put them into the broth shels and all, and when they be boiled wel, then serue them broth and all.
To boile Stockfish.
Take Stock fish when it is well watered, and picke out all the baste cleane from the fish, then put it into a pipkin, and put in no more water then shall couer it, and set it on the fire, and assoone as it beginneth to boyle on the one side, then turne the other side to the fire, and assone as it beginneth to boile on the other side, take it off, and put it into a Colender, and let the water runne out from it, but put in salt in the boyling of it, then take a little faire water and sweete butter, and let it boyle in a dish vntill it bee something thick, then powre it on the stockfish and serue it.
To make bake meates.
Take a legge of Lambe, and cut out all the fleshe, and saue the skynne whole, then mince it fine and white with it, then oyt in grated bread, and some egges white and all, and some Dates and Currantes, then season it with some Pepper, Cynamon Ginger, and some Nutmegges and Carrawaies, and a little creame, and temper it altogether, then put it into the legge of the Lambe againe, and let it bake a little before you put it into your Pye, and when you haue put it into your Pye, then put in a little of the Pudding about it, and when it is almost baked, then put in veriuce, suger and sweet butter, and so serue it.
Another bake meate.
Take a leg of veale, and cut it in slices, and beate it with the back of a knife, then take time, margerum and peniriall, sauerie, and perselye, and one Onion, and chop them altogether verie small, then breake in some egges whites and all, and put in your hearbes and season it with pepper, nutmegs and salt, and a litle suger, then stirre them altogether, and then lap them vp like allowes, and cast a fewe currants and dates, and butter amongst them.
Another bake meate.
Tahe two pounde of White and a little veale, and mince it together, then take a little peniriall, sauerie and margerum, and vnset Leekes, and chop them fine, and put in some egges and some creame, then stirre it all well together, and season it with pepper, nutmegs and salt, then put it into the pye, and cut the lid, and let it bake till it be drye, then serue it.
To make Marie pies.
Make fine past, and put in the white of one egge and suger, and when they are made in little coffins set them into the Ouen vpon a paper a litle while then take then out and put in marie, and then close them vp and pricke them, and set them in again, and when they are broken serue them with blanch pouder strowed vpon them.
To boile pie meate.
Take a legge of mutton, and mince it very fine with sewet and seeth it in a litle pan or an earthen pot with butter, and season it with cloues, mace, great raysons, and prunes, and salt, and serue it in a dish, and if you will, put in some iuyce of Orenges and lay halfe an orenge vpon it.
To make fine Cakes.
Take fine flowre and good Samaske water you must haue no other liquour but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a fewe cloues, and mace, as your Cookes mouth shall serue him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vppon papers and so set them into the ouen, do not burne them if they be three or foure dayes olde they bee the better.