To make all maner of fruit Tarte.
You must boyle your fruite, whether it be apple, cherrie, peach, damson, peare, Mulberie, or codling, in faire water, and when they be boyled inough, put them into a bowle, and bruse them with a Ladle, and when they be colde, straine them, and put in red wine or Claret wine, and so season it with suger, sinamon and ginger.
To make a Tarte of preserued stuffe.
You must take halfe a hundreth of Costardes, and pare them, and cut them, and as soone as you haue cut them, put them into a pot, and put in two or three pound of suger, and a pint of water, and a little Rosewater, and stirre, them from the time you put them in, vntill the time you take them out againe, or else you may also put it into a dishe, and when your Tart is made, put it into the Ouen, and when it is caked endore it with butter, and throw suger on the top, & then do on your sauce, & set comfets on the top, and so serue it vp.
To make a Tarte of Prunes.
Put your Prunes into a pot, and put in red wine or claret wine, and a litle faire, water, and stirre them now and then, and when they be boyled enough, put them into a bowle, and straine them with sugar, synamon and ginger.
To make a Tarte of Ryce.
Boyle your Rice, and out in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon, and Ginger, and butter, and the iuyce of two or three Orenges, and set it on the fire againe.
To make a Custard.
Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloues and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates or currans.
To make a Tarte of Wardens.
You must bake your Wardens first in a Pie, and then take all the wardens and cut them in foure quarters, and coare them, and put them into a Tarte pinched, with your Suger, and season them with Suger, Synamon and Ginger, and set them in the Ouen, and put no couer on them, but you must cutte a couer and laye in the Tart when it is baked, and butter the Tarte and the couer too, and endore it with suger.
To make a tarte with butter and egges.
Breake your egges and take the yolkes of them, and take butter and melte it, let it bee verie hot readie to boyle, and put tour butter into your egges, and so straine them into a bowle and season them with suger.
To make a tarte of Spennedge.
Boyle your Egges and your Creame togither, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before you straine your Creame, boyle your stuffe and then strain them al againe, and season them with suger and salt.
To make a tarte of Strawberries.
Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a little red wine into them.
To make a Tarte of hippes.
Take Hippes and cutte them, and take the seedes out, and wash them verye cleane, and put them into your Tarte, and season them with suger, cinamon and ginger. So you must preserue them with suger, Cinamon and Ginger, and put them into a gelly pot close.
To bake the Humbles of a Deere.
Mince them verie small, and season them with pepper, Cinamon and Ginger, and suger if you will, and Cloues and mace, and dates and currants, and if you will, mince Almondes and put vnto them, and when it is baked, you must put in fine fat, and put in suger, cinamon and Ginger, and let it boile, and when it is minced, put them together.
To make a veale pie.
Let your Veale boyle a good while, and when it is boyled, mince it by it selfe, and the white, by it selfe, and season it with salt and pepper, cinamon and ginger, and suger, and cloues and mace, and you muste haue prunes and raisons, dates & currantes on the top.
For to make mutton pies.
Mince your Mutton and your white together, and when it is minced, season it with pepper, cinamon & ginger, and Cloues and mace, and prunes, currants and dates, and reasons and harde egges boyled & chopped verie small, and throw them on the top.
To bake calues feete.
Season them with salte & pepper, and butter, and Currantes if you will, and when they bee baked put in a little white Wine and suger, or vineger and suger, or vergice and suger.
To bake Chickins in a Cawdle.
Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a fewe barberies and pruines, and currants and take a litle white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the pruines and currants and barberies into the dish, and then put them in altoheather into the pye of chickins.
To bake pigeons.
Season them with Pepper and Salt and butter.
To bake a Conie.
Season him with Pepper and Salt, and put in butter and currantes, and when it is baked, put in a little vergice and suger into the pie, and serue it vp.
To bake a Gammon of bacon to keepe colde.
You must first boyle him a quarter of an houre before you stuffe him, and stuffe him with sweete hearbes, and harde Egges chopped together, or parselie.