A sauce for a Conie.
Cut Onions in rundels and frie them in butter, then put to them wine Vineger, salt, ginger, camomill and pepper, and a litle suger, and let it boyle till it be good and fast, then serue it vpon the conie.
To make a Sallet of Lemmons.
Cut out slices of the peele of the Lemmons long waies, a quarter of an inche one peece from another, and then slice the Lemmon very thinne, and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger vpon them, and so serue them.
To make a sausedge.
Take Martinmasse beefe, or if you can not get it, take fresh beefe, or the lean of bacon if you will, & you must mince very small that kinde of flesh that you take, and cut Lard & put into the minced meate, and whole pepper, and the yolkes fo seauen Egges, and mingle them altogether, and put the meate into a gut very salt, and hang him in the Chimney where he may dry, and there let him hang a moneth or twoo before you take him downe.
To make a pie.
First perboyle your flesh and presse it and when it is pressed, season it with pepper and salt whilest it is hot, then larde it make your paste of Rie flower: it must bee verye thick, or else it will not hold, when it is seasoned and larded laye it in your pie, then cast on it before you close it a good deale of Cloues and Mace beaten small, and throwe vppon that a good deale of Butter, and so close it vp: you must leaue a hole in the top of the lid, & when it hath stoode two houres in the ouen, you must fill it as full of Vineger as you can, and then stoppe the hole as close as you can with paste, and then set it into the Ouen againe: your Ouen must be very whot as the first, and that your pies will keepe a greate while, the longer you keepe them, the better they will bee: when they bee taken out of the Ouen and almost colde, you must shake them betweene your handes, and set them with the bottome vpwarde, and when you set them into the Ouen, bee well ware that one pye toucheth not an other by more then ones hand bredth: Remember also to let them stand in the Ouen after the vineger be in two houres and more.
To make white broth with Almonds.
First looke that your meate be clean washed, and then set it on the fire, and when it boyleth scumme it cleane, and put some salt into the pot, then take rosemarie, time, Isop and margerum, and bind them together, and put them into the pot, and take a dishe of sweete butter, and put it into the pot amondgest your meate, and take some whole mace, and binde them in a clout, and put them into the pot with a quantitie of vergice, and after that take a quantitie of Almondes, as shall serue the turne, blanche them, and beate them in a morter, and then straine them with the broth your meate is in. And when these almondes are strayned put them in a pot by themselues with some Suger, and a little Ginger, and also a little Rosewater, and then stirre it while boyle, and after that take some slyces orenges, without the kernelles, and boyle them with the broth of the pot vpon a chafing dish of coales, with a little suger, and then haue some sippets readie in a platter, and serue the meate vppon them, and put not your Almondes in thill it be ready to be serued.
To make pottage to loose the bodie.
Take a chicken and seeth it in running water, then take two handfuls of violet leaues, and a good prettie sorte of reasons of the Sunne picke out the stones, and seeth them with the chickins, and when it is wel sodden, season it with a little salt and strain it and so serue it.
To make another very good potage to bee vsed in the morning.
Take a chickin and seeth it in faire water and put to it violet leaues a handfull or two, or else some other good hearbes, that you like in the stead of them, and so let them seeth togeather tyll the chicken be readie to fall a peeces, then straine it, and cut thinne peeces of bread, and seeth in it till the bread be verie tender, and then season it with salt. And on the fishe daie seeth the hearbes as before in faire running water and straine it and seeth bread as before in it, and season it with salt and put in a peece of butter.
To boile diuers kindes of fishes.
Bret, Conger, Thornebacke, plaice, fresh Samon, all these you must boyle with a litle faire water and vineger, a litle salt, and bay leaues, and sauce them in vineger, and a little of the broth that they are sodden in with a little salt, and as you see cause shift your sauce, as you do beefe in brine, and also fresh Sturgion, seeth it as is aforsayde, and sauce it as yee did the other, and so yee may keepe it halfe a yeare with chaunging of the sauce, and salte Sturgion seeth it in water & salt, and a litle vineger, and let it be cold, and serue it foorth with vineger, and a litle Fenell vpon it but first or yee seeth it, it must be watered.
To make broth for one that is weake.
Take a Legge of veale and set it ouer the fire in a gallon of water skumming it cleane, when you haue so doone put in three quarters of a pounde of small reasons, halfe a pound of prunes, a good handfull of Burrage, as much langdebeefe, as much mints and the like quantitie of harts tongue, let al these seeth together till all the strength of the flesh be sodden out, then straine it so clean as you can, and if you thinke the patient bee in anie heates, put in violet leaues and sauorie as you do with the other hearbes.
To boile a capon with a sirrop.
Boyle your Capon in sweete broath, and put in grosse pepper and whole mace into the capons bellie, and make your sirrop with spinnage, white wine, and currantes, suger, cinamon and Ginger, and sweet butter, and so let them boyle, and when your capon is readie to serue put the sirroppe on the capon, and boyle your spinnage before you make your sirrop.
To dresse a hare.
Wash her iu faire water, perboyle her, then lay her in colde water, then larde her and rost her, and for sauce take red wine, salt, vineger, ginger, pepper, cloues and mace, put these together, then mince onions and apples and frye them in a panne, then put your sauve to them wih a little suger, and let them boyle together and then serue it.
To bake a hare.
Take your Hare and perboile him, and mince him, & then beat him in a morter verie fine, liuer and all if you will, and season him with all kinde of spice and salt, and doo him together with the yolks of seuen or eight egges, when you haue made him vp together, drawe Larde verie thicke through him, or cutte the Larde and mingle them together and put him in a pye, and put in butter before you close him vp.
To rost Deares tongues.
Take deares tongues and larde them and serue them with sweete sauce.
To make Blewmanger.
Take to a pinte of creame twelve or sixteene yolkes of egges, and straine them into it, and seeth them well euer stirring it with a sticke that is broad at the end but before you seeth it put in suger, and in the seething tast of it that you may if neede bee put in more suger, and when it is almost sodden put in a little Rose water that it may taste thereof, and seeth it well till it be thicke, and then straine it againe if it hath neede, or else put it in a fayre Dish and stirre it till it be almost cold, and take the white of all the Egges, and straine them with a pinte of Cream and seeth that with suger, and in the ende put in rosewater as into the other, and seeth it till it be thicke enough, and then vse it as the other, and when ye serue it ye may serue one dish and another of the other in roules, and cast on biskets.
To make peascods in Lent.
Take Figs, Raisons, and a few Dates, and beate them very fine, and season it with Cloues, Mace, Cinamon and Ginger, and for your paste seeth faire Water and oyle in a dish vppon coales, put therein saffron and salt and a little flower, fashion them then like peasecods, and when ye will serue them, frye them in Oyle in a frying panne, but let the Oyle bee verie hotte, and the fire soft for burning of them, and when yee make them for fleshe dayes, take a fillet of veale and mince it fine, and put the yolkes of two or three rawe egges to it, and season it with pepper, salt, cloues, mace, honie, suger, cinamon, ginger, small raisons, or great minced, and for your paste, butter, the yolke of an egge, and season them, and frye them in butter as yee did the other in oyle.
To bake Quinces, Peares and Wardens.
Take and pare and coare them, then make your paste with faire water and butter, and the yolke of an egge, then set your Oringes into the paste, and then bake it well, fill your paste almost full with Sinamon, Ginger and Suger. Also Apples must be taken after the same sorte, sauing that whereas the core should be cut out they must be filled with Butter euery one, the hardest Apples are best, and likewise are Peares and Wardens, and none of them all but the wardens may be perboyled, and the Ouen must be of a temperate heat, two houres to stand is enough.
To make a Tarte of Spinadge.
Take Spinadge and seeth it stalke and all, and when it is tenderly sodden, take it off, and let it drayne in a Cullynder. and then swing it in a clowte, and stampe it and straine it with two or three yolkes of egges, and then set it on a chafin-dish of coales, and season it with butter and Suger, and when the paste is hardened in the Ouen, put in this Comode, strake it euen.