To bake a Fillet of beefe to keepe colde.
Mince him very small, and seeth him with pepper and salt, and make hym vp togeather accordingly, and put them in your pie, and larde him verie thicke.
To make fine bread.
Take halfe a pound of fine suger well beaten, and as much Flower, and put thereto foure Egges whites, and being very well beaten, you must mingle them with anniseedes bruised, and beeing all beaten togither, put into your moulde, melting the sauce ouer first with a lyttle butter, and set it in the Ouen, and turne it twice or thrice in the baking.
To bake a Neates tongue.
First pouder the tongue three or foure dayes, and then seeth it in faire water, then blanche it and Larde it and season it with a little pepper and Salt, then bake it on Rie paste, and before you cloase vp your pie, strowe vppon the tongue a good quantitie of Cloues and Mace beaten in powder, and vppon that halfe a pounde of Butter, then close vp your pye verye close but make a rounde hole in the toppe of the pie. Then when it hath stoode more then foure houres in the Ouen, you must put in halfe a pint of Vineger or more, as the Vineger is sharpe, then close vp the hole very close with a peece of past and set it in the ouen againe.
To make muggets.
First perboyle them, and take white and chop them both togeather, and put Currantes, Dates, Cinamon, and Gynger, Cloues and Mace, and grosse pepper and Suger if you will, twoo or three yolkes of Egges, and seeth them altogeather with Salt, add put in the stuffe into the cawles of Mutton, and so put them in dishes, and take two or three egges white and all, and put them on the cawles, and make some prettie sauce for them.
To make fillets of beefe or clods in- stead of red Deare.
First take your Beefe, and Larde it very thicke, and then season it with pepper, and Salt, Sinamon and ginger, Cloues, and Mace good store, with a greate deale more quantitie of pepper and Salte, then you would a peece of Venison, and put it in couered Paste, and when it is baked, take vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie, and stope it close, and let it stande almonst a fortnyght before you cut it vp.
To make a tarte that is a courage to a man or woman.
Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they bee tender, & put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braynes of three or foure cocke Sparrowes, and straine them into the other, and a little Rose Water, and seeth them all with suger, Cinamon and Gynger, and Cloues and mace, and put in a little sweet butter, and set it vpon a chafingdish of coles betweene two platters, and so let it boyle till it be something bigge.
To stewe a Cocke.
You must cutte him in sixe peeces, and washe hym cleane, and take prumes, Currantes and Dates cutte verye small, and Reasons of the Sunne, and Suger beaten verye small, Cinamone, Gynger and Nutmegs likewise beaten, and a litle Maydens hayre cutte verye small, and you must put him in a Pipkin, & put in almost a pinte of Muscadine, and then your spice and Suger vppon your Cocke, and put in your fruite betweene euery quarter, and a peece of Golde betweene euery peece of your cocke, then you must make a Lidde of Wood fit for your pipkyn, and close it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of water, and set on the fire, and make fast the pipkin in one of the Brasse pottes, so that the pipkins feete touch not the brasse pot bottom, nor the pot sides, and so let them boyle foure and twentie howres, and fill vp the pot still as it boyles away, with the other pot that standes by, and when it is boyled take out your Golde, and let him drinke it fasting, and it shall helpe him, this is approoued.
To preserue all kinde of fruites, that they shall not breake in the preseruing of them.
Take a platter that is playne in the bottome, and laye suger in the bottome, then cherries or any other fruite, and so between euerie rowe you lay, throw suger and set it vpon a pots heade, and couer it with a dish, and so let it boyle.
To make a sirop for bake meates.
Take Ginger, Cloues and Mace, Nutmegs, beat al these togeather very fine, and boyle them in good red Vineger vntil it be somewhat thicke, thys beeyng doone, drawe your pye when it is harde baked, and a small hole being made in the couer thereof at the first, with a Tunnell of paste, you must powre the sirroppe into the pye, that doone, couer the hole with maste, and shalb the pye well, and set it againe in the Ouen till it be throughly baked, and when you haue drawne it, turne the bottome vpward vntill it be serued.
To roast a Carpe or Tench with a Pudding in his belly.
Take the Rones of a Pike and choppe them bery small, then put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serue it vp.
To make a fresh Cheese and Creame.
Take a gallon or two of Milk from the Cowe and seethe it, and when it doth seeth, put thereunto a quarte or two of morning Milke in faire cleansing pans, in such place as no dust may fall therein, and this is for your clowted Creame, the next morning take a quart of mornings Milke, and seeth it, and when it doth seeth, put in a quarte of Creame therunto, and take it off the fire, and put it into a faire earthen pan, and let it stand vntill it be somewhat bloud warme, but firste ouer night put a good quantitye of Ginger, with Rosewater, and stirre it together, and let it settle all night, and the next day put it into your said bloud-warme milke to make your Cheese come, then put the Curdes in a faire cloth, with a little good Rosewater, and stirre powder of Ginger, and a litle Suger, so last, great soft towles together with a threed and crush out the Whey with your clouted Creame, and mixe it with fine powder of ginger, and Suger, and so sprinkle it with Rosewater, and put your Cheese in a faire dishe, and put these cloutes round about it, then take a pinte of rawe Milke or Creame, and put it in a pot, and all to shake it, vntill it be gathered into a froth like Snowe, and euer as it commeth, take it off with a Spoone, and put it into a Collender, then put it vpon your freshe cheese, and pricke it with Wafers, and so serue it.
THE NAMES OF ALL thinges necessary for a banquet ….
Suger. Pepper. Saffron. Anniseedes.
Cinamon. Nutmegs. Saunders. Coliander.
Licoras. All kinde of Cumfets. Orenges.
Pomegranet. Torneseli. Prunes. Currans. Barberies conserued. Peper white and browne seedes.
Lemmons. Rosewater. Raisins. Rie flower. Ginger. Cloues and Mace.
Damaske. water. Dates. Cherries conserued. Sweete Orenges. Wafers.