To make fine cracknels.
Take fine flower and a good quantitie of egges as ameny as wil supply the flowre, then take as muche suger as will sweeten the past, and if you will not bee at the cost to rayse it with egges, and put thereto sweete water, Cynamon and a good quantitie of Nutmegges and mace, according to your bread, take a good quantitie of Annis seede, and let all this bee blended with your flower, and the putting in of your egges or other moysture, then sette on your water and lette it bee at seething, before you put your Cracknelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them.
To bake Connies.
Haue fine past redie, wash tour Connies, and perboyle them then caste them into the colde water, then season them with salt and ginger, laye them into the past and vpon them lay leached, larde close them and bake them.
To bake a brest of veale.
Take and breake the bones thereof in the middest and perboyle hym and take out the bones, and season him with pepper and salt, and lay him in the coffin with a little sweete butter, and close him vp then make a caudell of the yolkes of an egge and straine it, and boyle it in a chafing dish of coales and season it with suger, and put it in the pie and set it into the ouen againe.
To make a pudding in a breast of veale.
Take perselye, Time, washe them, pricke them, and choppe them small, then take viii. yolkes of egges, grated bread and halfe a pinte of creame beeing verie sweete, then season it with pepper, Cloues, and Mace, Saffron and Suger small Raysons and salt, put it in and roste it and serue it.
To bake a Gammon of Bacon.
Take a Gammon of Bacon, water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sworde of hum and stuffe him with cloues, and season him with pepper, and saffron. And close vp in a standing pye, bake him and so serue him.
To make fine bisket bread.
Take a pound of fine flower, and a pound of suger, and mingle it together, a quar- ter of a pound of Annis seedes, foure eggs, two or three spoonfuls of Rosewater put all these into an earthen panne. And with a slyce of Wood beate it the space of twoo houres, then fill your moulds halfe full: your mouldes must be of Tinne, and then lette it into the ouen, your ouen, beeing so whot as it were for cheat bread, and let it stande one houre and an halfe: your must annoint your moulds with butter before you put it your stuffe, and when you will occupie of it, slice it thinne and drie it in the ouen, your ouen beeing no whotter then you may abide your hand in the bottome.
To bake a Turkie and take out his bones.
Take a fat Turkie, and after you haue scalded him and washed him cleane, lay him vpon a faire cloth and slit him throughout the backe, and when you haue taken out his garbage, then you must take out his bones so bare as you can, when you haue so doone wash him cleane, then trusse him and pricke his backe toghether, and sohaue a faire kettle of seething water andperboyle him a little, then take him vp that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke hym with a fewe cloues in the breast, and also drawe him with larde if you like of it, and when you haue maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him vp. in this sorte you may bake a goose, a Pheasant, or capon.
To bake a Kidde.
Take your Kid and perboule him, and wash it in vergice and saffron, & season it with pepper, salt, & a litle mace, then lay it in your coffin, with sweete Butter and the liquor it was seasoned in, and so bake it.
To bake a Mallard.
Take three or foure Onyons, and stampe them in a morter, then straine them with a saucer full of vergice, then take your mallard and put him into the iuyce of the sayde Onyons, and season him with pepper, and salte, cloues and mace, then put your Mallard into the coffin with the saide iuyce of the onyons, and a good quantity of Winter-sauorye, a little tyme, and perselye chopped small, and sweete Butter, so close it vp and bake it.
To make a Pye of Humbles.
Take your humbles being perboiled, and choppe them verye small with a good quantitye of Mutton sewet, and halfe a handfull of hearbes folowing, thime, margarom, borage, perseley, and a little rosemary, and season the same being chopped, with pepper, cloues and mace, and so close your pye and bake him.
To bake a Red deare.
Take a handfull of Time, and a handfull of rosemarye, a handfull of winter sauerye, a handful of Bay leaues, and a handful of fennel, and when your liquor seethe that you perboyle your Venison in, put in your hearbes also, and perboyle your venison vntill it be halfe enough, then take it out and lay it vpon a faire boorde that the water may runne out from it, then take a knife and pricke it full of holes, and while it is warme, haue a faire Traye with vineger therein, and so put your Venison therein from morning vntill night, and euer now, and then turne it vpside downe, and then at night haue your coffin ready, and this done season it with synamon, ginger, and Nutmegges, Pepper and salte, and when you haue seasoned it, put it into your coffin, and put a good quantity of sweete Butter into it, and then put it into the Ouen at hight, when you goe to bedde, and in the morning draw it forth, and put in a saucer full of vineger into your Pye, at a hole aboue in the toppe of it, so that the vineger may runne into eueryplace of it, and then stop the hole againe, and turne the bottome vpward, and so serue it in.
An other bakemeate for Chickins.
Firste season your Chickins with Suger, sinamon and ginger, and so lay them in your pye, then put in vpon them Gooseberies, or grapes, or Barberies, then put in some sweete Butter and close them vp, and when they be almost baked, then put in a Cawdle made with hard egges and white wine, and serue it.
To bake Calues feete.
Take calues feete and boyle them, and choppe them fine, and a pounde of white, and chop it with them, then chop an onion small and put it in them, then take Prunes, dates and currans, and put to them, season them with Pepper, Nutmeges, and a little large mace, then put in some egges, and stirre it altogether, & put it into a Pye, and let it bake two houres, then put in a little vergice and suger, and so serue it.
To sowce a Pigge.
Take White Wine and a little sweete broth, and halfe a score Nutmegs cut in quarters, then take Rosemarye, Bayes, Time, and sweet Margerum, and let them boyle altogether, skimme them very clean, and when they be boyled, put them into an earthen pan and the sirrope also, and when you serue them, a quarter in a dish, and the Bayes, and nutmegs on the top.
The order to boyle a Brawne.
Take your Brawne, and when ye haue cut him out, lay him in faire water foure and twenty houres, and shifte it foure or fiue times, and scrape and binde vp those that you shall think good, with Hempe, bind one handfull of greene Willowes together, and laye them in the bottome of the panne, and then put in your Brawne, and skimme it very cleane, and let it boyle but softlye, and it must be so tender, that you may put a straw through it, and when it is boyled enough, let it stand and rowle in the panne, and when you take it vp, let it lye in Trayes one howre or two, and then make sowsing drinke with Ale and water, and salte, and you must make it verye strong, and so let it lye a weeke before you spende it.
To make Almond butter.
Take almondes and blanch them, and beate them in a morter verye small, and in the beating put in a little water, and when they be beaten, poure in water into two pots, and put in halfe into one and half into another, and put in suger, and stirre them still, and let them boyle a good while, then straine it through a strainer with rose water, and so dish it vp.
To roast an Hare.
You must not cut off her head, fete nor eares, but make a Pudding in her bellye, and put paper about her eares that they burne not, and when the Hare is rosted, you must take synamon and Ginger, and grated bread, & you must make very sweete sauce, and you must put in Barberies and let them boyle together.
To make Fritter stuffe.
Take fine flower, and three or foure egs, and put into the flower, and a peece of Butter, and let them boyle altogether in a dishe or Chafer, and put in Suger, synamon, and ginger, and Rosewater: and in the boyling, put in a little grated bread to make it big, and then put it into a dishe, and beat it wel together, and so put it into your moulde, and frye it with clarified butter, but your Butter may not be too hotte nor too colde.
For to bake a Hare.
Take tour Hare and perboile him, and mince him, and then beate him in a morter very fine, liuer and all if you will, and season it with all kinde of spices and salte, and doe him together with the yolkes of seauen or eight egges, and when you haue made him vp together, drawe larde verie thicke through him, and mingle them altogether, and put him in a Pye, and put in butter before you close him vp.
To preserue Orenges.
You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or fiue dayes, and you must chaunge the water once or twice a day, and when you preserue them, you must haue a quarter of faire water to put in your Suger, and a little Rose-water, and set it on the fire, and scum it verye cleane, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so fiue or sixe times, and when they be enough, put in your Orenges and let your sirroppe stand till it be colde, and then put your syrrop into your Orenges.