For your Marchpanes seasoned and vnseasoned, Spinndges.
To make Manus Christi.
Take sixe spoonefull of Rosewater, and graines of Ambergreece, and 4. grains of Pearle beaten very fine, put these three together in a Saucer and couer it close, and let it stande couered one houre, then take foure ounces of very fine Suger, and beat it small, and search it through a fine search, then take a little earthen pot glased, and put into it a spoonefull of Suger, and a quarter of spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall againe three times. Then take fine Rie flower, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewater, and first make it all into a rounde cake, and then after into little Cakes, and when they be halfe colde, wet them ouer with the same Rosewater, and then laye on your golde, and so shall you make very good Manus Christi.
To make a Caudle to comfort the stomacke, good for an old man.
Take a pinte of good Muscadine, and as much of good stale ale, mingle them together, then take the yolkes of twelue or thirteene Egges newe laide, beat well the Egges firste by themselues, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholesome.
To make a Trifle.
Take a pinte of thicke Creame, and season it with Suger and Ginger, and Rosewater, so stirre it as you would then haue it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a siluer peece or a bowle, and so serue it to the boorde.
To make Marmelat of Quinces.
You must take a pottle of Water, and foure pound of Suger, and so let them boyle together, and when they bryle, you must skimme them as cleane as you can, and you must take the whites of two or three Egges, and beate them to froth, and put the froth into the pan for to make the skum to rise, then skimme it asa cleane as you can, and then take off the kettle and put in the Quinces, and let them boyle a good while, and when they boyle, you must stirre them stil, and when they be boyled you must boxe them vp.
To make a butter paste.
Take floure, and seuer or eight egges, and cold butter & faire water, or Rose-water, and spices (if you will) & make
your paste and beat it on a boorde, and when you haue so done, deuide it into two or three partes, and driue out the peece with a rowling Pinne, and doe with butter one peece by another, and then folde vp your paste vppon the butter and driue it out againe. and so doe fiue or sixe times together, and some not cut for bearings, and put them into the Ouen, and when they be baked, scrape suger on them, and serue them.
To make Fritter stuffe.
Take fine flower, and three or four egges, 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 bigge, and then put it into a dish and beate it well together, and so put it into your moulde, and frye it with clarified butter, but your butter maye not be too hotte nor too colde.
To make a made dishe of Artechokes.
Take your Artechokes and pare away all the top euen to the meate and boyle them in sweete broth till they be some what tender. and then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vineger and butter, and sticke three or foure leaues of the Artechoks in the dishe when you serue them vp, and scrape Suger on the dish.
To frie Bakon.
Take Bacon and slice it very thinne, and cut awaye the leane, and bruse it with the backe of your knife, and fry it in sweet Butter, and serue it.
To frie Chickins.
Take your chickins and let them boyle in verye good sweete broath a prittye while, and take the chickens out, and quarter them out in peeces, and then put them into a frying pan with sweete butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter out of the pan, and then take a little sweete broath, and as much Vergice, and the yolkes of two Egges, and beate them together, and put in a little Nutmegges, synamon and Ginger, and Pepper into the sauce, and then put them all into the pan to the chickens, and stirre them together in the pan, and put them into a dish, and serue them vp.
To make a boyled meat after the French waies.
Take Pigions and larde them, and then put them on a Broach, and let them be halfe rosted, then take them off the broach, and make a Pudding of sweete hearbes of euerye sorte a good handfull, and chop Oxe white amongst the hearbes very small, and take the yolkds of fiue or sixe egges and grated bread, and season it with Pepper, Sinamon and Ginger, Cloues and Mace, suger, and Currans, and mingle all together, and then put the stuffe on the pigeons round about, and then put the pigeons into the Cabeges that be perboyled, and binde the cabbedge fast to the Pigeons, and then put them into the pot where you meane to boyle them, and put in Beede broth into them, and cabeges chopped small, and so let them boyle, and put in Pepper, cloues, and Mace, and pricke the Pigions full of Cloues before you put the pudding on them, and put a peece of Butter, Synamon, and Ginger, and put a little Vineger and white wine, & so serue them vp, and garnishe them with fruite, and serue one in a dish, and but a little of the broath you must put into the dish when you serue them vp.
To make a Sallet of all kinde of hearbes.
Take your hearbes and picke them very fine into faire water, and picke your flowers by themselues, and washe them al cleane, and swing them in a strainer, and when you put them into a dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, and throwe the flowers on the toppe of the sallet, and of euery sorte of the aforesaide things, and garnish the dish about with the forsaide thinges, and harde Egges boyled and laide about the dish and vpon the sallet.