Murrell, Cookerie (1615)
John Murrell: A new booke of Cookerie; London Cookerie. London 1615
-- Text: A NEVV BOOKE of Cookerie. VVherein is set forth the newest and most commendable Fashion for Dressing or Sowcing, eyther Flesh, Fish, or Fowle. Together with making of all sorts of Iellyes, and other made-Dishes for seruice; both to beautifie and adorne eyther Nobleman or Gentlemans Table. Hereunto also is added the most exquisite London Cookerie. All set forth according to the now, new, English and French fashion. Set forth by the obseruation of a Traueller. I.M. LONDON: Printed for Iohn Browne, and are to be solde at his Shop in S. Dunstanes Church-yard. 1615. -- Reprint Amsterdam/ New York 1972.
-- Digital version: Thomas Gloning, 5.9.2001; please report errors that may have escaped me.
<<A8b>> = folio. -- xx [<yy] = xx is my correction; yy is the form of the facs.; [?] is put in places where the facsimile leaves room for some uncertainty (of mine).
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-- URL: http://staff-www.uni-marburg.de/gloning/1615murr.htm (5.9.2001)
<<A1a>>
A
NEVV BOOKE
of Cookerie.
VVherein is set forth the newest
and most commendable Fashion for
Dressing or Sowcing, eyther
Flesh, Fish, or Fowle.
Together with making of all sorts
of Iellyes, and other made-Dishes
for seruice; both to beautifie and
adorne eyther Nobleman or
Gentlemans Table.
Hereunto also is added the most
exquisite London Cookerie.
All set forth according to the now, new,
English and French fashion.
Set forth by the obseruation of a
Traueller. I.M.
LONDON:
Printed for Iohn Browne, and are to be solde
at his Shop in S. Dunstanes Church-yard. 1615.
<<A2a>>
[Epistle Dedicatorie; Contents; not transcribed]
<<A7a>>
A
NEW BOOKE
of Cookerie.
To boyle a Capon Larded with Lemons,
on the French fashion.
SCald your Capon, and
take a little dusty Oatmeale
to make it boile
white. Then take two
or three ladlefuls of
Mutton broth, a Fagot
of sweet Hearbes, two or three
Dates, cut in long pieces, a few parboyld
Currins, a little whole Pepper, a
<<A7b>>
piece of whole Mace, and one Nutmeg.
Thicken it with Almonds. Season it
with Uergis, Sugar, and a little sweet
Butter. Then take vp your Capon,
and larde it very thicke with a preserued
Lemmon. Then lay your Capon
in a deepe Meat-dish for boyld meates,
and poure the broth vpon it. Garnish
your Dish with Suckets and preserued
Barberries.
To sowce a Pigge.
SCald a large Pigge, cut off his head
and slit him in the middest, and take
out his bones, and wash him in two or
three warme waters. Then collar him
vp like Brawne, and sowe the collars
in a fayre cloth. Then boyle them very
tender in faire water, then take them
vp and throw them in fayre water and
Salt vntill they be colde, for that will
make the skinne white. Then tace a
pottle of the same water, that the Pigge
was boyled in, and a pottle of white
Wine, a race of Ginger sliced, a couple
of Nutmegs quartered, a spoonefull of
<<A8a>>
whole Pepper, fiue or sixe Bayleaues:
seeth all this together, when it is colde
put your Pigge into the sowce-drincke,
so you may keepe it halfe a yeere, but
spend the head.
To sowce Oysters.
TAke out the meat of the greatest
Oysters: saue the liquor that commeth
from them, and streine it into
an earthen Pipkin: put into it halfe a
pinte of white Wine, and halfe a pinte
of white Wine vineger: put in some
whole Pepper, and sliced Ginger.
Boyle all these together with two or
three Cloaues, when it hath boyled a
little, put in your Oysters, and let them
boyle two or three walmes, but not too
much. Then take them vp, and let the
sirrup stand vntill it be cold: then put
in your Oysters, and so you may keepe
them all the yeere.
<<A8b>>
To sowce a Pike, Carpe, or
Breame.
DRaw your Fish, but scale it not:
saue the Liuer and the refuse of it,
slit the said refuse, and wash it. Then
take a pottle of fayre water, a quart of
white Wine, and a Fagot of sweet
Hearbes: so soone as you see your wine
boyle, throw in your Fish with the
scales on, and when you see your Fish
boyle, poure in a little Uinegar, and it
will make your Fish crispe. Then take
vp your Fish, and put it in a Tray.
Then put into the liquour some whole
Pepper, a little whole Ginger, and
when it is boyled together well with a
little Salt, and colde, put in your Fish
into an earthen panne: when you
serue it in, serue Gelly in Sawcers,
with a little fine Ginger about the
Sawcers sides, and Fennell on your
Fish.
<<B1a>>
To boyle Flounders, or Goodgeons, on
the French fashion.
BOyle a pint of white wine, & a pint
of faire water, a few sweet Hearbs,
tops of yong Time, sweet Marioram,
winter Sauory, tops of Rosemary, a
peece of whole Mace, a little Parsley
pickt small: when all is boyled well
together, put in your Fish, and scum it
well. Then put in a little crust of
Maunchet, a quarter of a pound of sweet
Butter. Season it with Pepper, and
Uergis, and so serue it in.
To boyle a Gurnet on the French
fashion.
DRaw your Gurnet, and wash it
cleane, boyle it in water and salt,
with a Fagot of sweet Hearbes: then
take st [=it] vp, and poure vpon it Uergis,
Nutmeg, Butter and Pepper: thicken
it with the yolkes of two new laid
Egges. All this being poured vpon
your Fish, garnish your dish with
<<B1b>>
preserued Barberyes, or a slyced Orenge.
To boyle a legge of Mutton on the
French fashion.
CUt out al the meat at the but-end,
leauing the bone still in. Mince it
small with Beefe Suit, and Marrow.
Then take sweet Creame, yolkes of
Egs, a few Razins of the Sun, two or
three Dates minst, a little grated Bread.
Season it with Pepper, Salt, and Nutmeg:
then worke it stiffe, like a Pudding,
and cram it in againe. Then stue
it in a Pot with a Marrow bone, and a
knuckle of Ueale: serue the Legge by
it selfe, and your knuckle in stued broth,
and your Marrow-bones vpon Bruys,
with Carrets, and Pepper.
To hash a Legge of Mutton on the
French fashion.
PArboyle your Legge, and take it
vp, and pare off some thinne Slices,
and pricke your Legge through, and let
out the grauie on the Slices: then bruise
sweet hearbs with the backe of a Ladle,
and put a piece of sweet Butter, Season
<<B2a>>
it with Uergis, and Pepper: and when
your Mutton is boyled, poure it on it,
and serue it so to the Table.
To roast a Legge of Mutton on
the French Fashion.
PAre all the skin as thinne as you
can: Lard it with sweet Lard, and
stick about it a dozen cloues: when it is
halfe roasted, cut off three or foure thin
pieces, and mince it small, with a few
sweet hearbs, and a little beaten Ginger.
Put in a Ladlefull of Claret wine,
a piece of sweet Butter, two or three
spoonefuls of Uergis, a little Pepper, a
few parboyld Capers: when all this
is boyled together, chop the yolke of an
hard Egge into it. Then dridge your
Legge, and serue it vpon Sawce.
To roast a Neates tongue, on the
French fashion.
CHop sweet hearbs fine, with a piece
of a raw Apple season it with Pepper,
Ginger, and the yolke of a new laid
<<B2b>>
Egge, chopt small to mingle amongst
it: then stuffe it well with that farcing,
and so roast it. The sawce for it is
Uergis, Butter, and the iuyce of a
Lemmon, and a little Nutmegge. Let
the Tongue lye in the sawce when it
goeth to the Table. Garnish your
Dish as you thinke fittest, or as you are
furnisht.
To boyle Pidgeons with Rice, on
the French fashion.
FJt them to boyle, and put into their
bellyes sweet Hearbes, viz. Parsley,
tops of young Time: and then put
them into a Pipkin, with as much Mutton
broth as will couer them, a piece of
whole Mace, a little whole Pepper:
boyle all these together vntill your
Pidgeons be tender. Then take them
off the fire, and scum off the fat cleane
from the broth, with a spoone, for otherwise
it wil make it to taste rancke. Put
in a piece of sweet Butter: season
it with Uergis, Nutmegge, and a
little Sugar: thicken it with Ryce
<<B3a>>
boyled in sweet Creame. Garnish
your Dish with preserued Barberyes,
and Skirret rootes, being boyld with
Uergis and Butter.
To boyle a Rabbet with Hearbes
on the French fashion.
FJt your Rabbet for the boyling, and
seeth it with a little Mutton broth,
white Wine, and a peece of whole
Mace: then take Lettuce, Spynage,
Parsley, winter Sauory, sweet Marioram:
all these being pickt, and washt
cleane, bruise them with the backe of a
Ladle (for the bruising of the Hearbes
wil make the broth looke very pleasantly
greene.) Thicken it with a crust of Manchet,
being steeped in some of the broth,
and a little sweet Butter therein. Season
it with Uergis, and Pepper, and
serue it to the Table vpon Sippits.
Garnish your Dish with Barberyes.
<<B3b>>
To boyle Chickens in white broth.
TRusse your Chickens fit to boyle,
as was before shewed in the Rabbets,
cut two or three Dates in small
pieces: take a piece of whole Mace:
thicken your broath with Almonds:
Season it with Uergis, and a little
Pepper. Garnish your Dish sides with
sweet Sucket & Sugar, after you haue
seasoned your broth. Jn like sort you
may boyle a Capon, but then you must
put Marrow into your white broth.
Jf you dislike Mutton-broth then boyle
it by it selfe in fayre water till it turne
as white as a Curd. But the French
men follow the other way, and it is the
better.
To boyle a Teale, or Widgeon, on
the French fashion.
PArboyle eyther of these Fowles
and throw them in a Pale of fayre
water (for that taketh away the ranckenesse
of the flesh.) Then roaste them
<<B4a>>
halfe, and take them off the fire, and
put sweet hearbs in the bellyes of them:
lase them downe the breast, and sticke
them with two or three whole Cloues
in the breasts with your knife, in euery
one of them so many. Then put them
into a Pipkin, with two or three Ladle-fuls
of strong Mutton broth, a piece of
whole Mace, two or three little Onyons
minst small. Thicken it with a toast of
householde bread: put in a piece of sweet
Butter, as bigge as a Walnut. Season
it with Pepper, and Uergis.
To smoore an old Coney, Ducke,
or Mallard, on the French
fashion.
PArboyle any of these, and halfe roast
it, launch them downe the breast
with your Knife, and sticke them with
two or three Cloues. Then put them
into a Pipkin with halfe a pound of
sweet Butter, a little white Wine
Uergis, a piece of whole Mace, a
little beaten Ginger, and Pepper.
Then mince two Onyons very small,
<<B4b>>
with a piece of an Apple, so let them
boyle leisurely, close couered, the space
of two howers, turning them now and
then. Serue them in vpon Sippets.
Another way to boyle Chickens, or
Pidgeons, with Gooseberryes,
or Grapes.
BOyle them with Mutton broth, and
white Wine, a piece of whole
Mace, put into the bellies of them sweet
Hearbes: when they be tender thicken
it with a piece of Maunchet, and two
hard yolkes strained with some of the
same broth. Then put some of the
same broth into a boyld-meat dish, with
Uergis, Butter, and Sugar, and so
boyle your Grapes, or Gooseberryes in
the Dish close couered, till they be tender,
& poure it on the brest of your dish.
To boyle a Chyne of Mutton, or Veale,
in sharpe broth, on the French fashion.
COuer your meat with faire water,
and a little white Wine, a piece of
<<B5a>>
whole Mace, a Nutmeg quartered, a
handfull of Hearbes cleane pickt, and
bruised with the backe of a Ladle, yong
Lettice, Spinnage, Parsley, tops of
young Time: when all is boyled well
together, thicken it with a crust of
Maunchet, and the yolke of a hard
Egge, steeped in some of the same
broth, and draw it through a strainer,
and thicken your broath with it. Season
it with a little Uergis and Pepper.
To boyle Larkes or Sparrowes.
TRusse them fit to boyle, and put
them into a Pipkin, with a Ladle
full of Mutton broth, a piece of whole
Mace, a quarter of a Nutmeg, a fagot
of sweet Hearbes, and a little young
Parsley, pickt cleane and short: put
your Parsley loose into your broth:
season it with Uergis, Pepper, and
Sugar. Thicken it with the yolkes of
two new layd Egges hard, and a piece
of Manchet, strayned with some of the
same broth, vntill they be tender.
Garnish your Dish as you will.
<<B5b>>
Bakte-meats.
A made Dish of Conyes Liuers.
PArboyle three or foure of
them, and chop them fine
with sweet Hearbes, the
yolkes of two hard Egges.
Season it with Sinamon, Ginger, and
Nutmeg, and Pepper: put in a [a in] few parboyld
Currins, and a little melted Butter,
and so make it vp into little Pasties.
Frye them in a Frying-panne, shaue
on sugar, and serue them to the
Boord.
A made Dish of a sweet-Bread.
BOyle, or roast your Sweet-bread,
and put into it a fewe Parboyld
Currens, a minst Date, the yolkes of
<<B6a>>
two new laid Egs, a piece of a Manchet
grated fine. Season it with a little
Pepper, Salt, Nutmeg, and Sugar,
wring in the iuyce of an Orenge, or
Lemon, and put it betweene two sheetes
of puft-paste, or any other good Paste:
and eyther bake it, or frye it, whether
you please.
A made Dish of Sheepes tongues.
BOyle them tender, and slice them
in thinne slices: then season them
with Sinamon, Ginger, and a little
Pepper, and put them into a Coffin of
fine Paste, with sweet Butter, and a
few sweet Hearbes, chopt fine. Bake
them in an Ouen. Then take a little
Nutmeg, Uinegar, Butter, Sugar,
the yolke of a new laid Egge, one spoonfull
of Sacke, and the iuyce of a Lemon:
Boyle all these together on a chafing-dish
of Coales, and put it into your
Pye: shog it well together, and serue
it to the Table.
<<B6b>>
A Florentine of a Cony, the wing
of a Capon, or the Kidney,
of a Veale.
MJnce any of these with sweet
Hearbes, parboyld Currens, a
Date or two minst small, a pieece of a
preserued Orenge, or Lemmon, minst
as small as your Date. Season it with
Ginger, Sinamon, Nutmeg, and
Sugar: then take the yolkes of two
new laid Egges, a spoonefull of sweet
Creame, a piece of a short Cake grated,
and Marrow cut in short pieces. Bake
this in a dish betweene two leaues of
puff-paste, put a little Rosewater to it
before you close your Paste. When it
is baked shaue on Sugar.
A Fridayes Pye, without eyther Flesh
or Fish.
WAsh greene Beetes cleane,
picke out the middle string,
and chop them small with two or three
well relisht ripe Apples. Season it
<<B7a>>
with Pepper, Salt, and Ginger: then
take a good handfull of Razins of the
Sunne, and put all in a Coffin of fine
Paste, with a piece of sweet Butter,
and so bake it: but before you serue it
in, cut it vp, and wring in the iuyce of
an Orenge, and Sugar.
A Chewet of Stockefish.
BOyle watered Stockefish, and
make it fit to be eaten: when it is
colde take the whitest of the Fish, and
mince it small: put in parboyld Currens,
Razins of the Sunne. Season it
with Nutmeg, Pepper, Salt, and a
piece of sweet Butter. Bake it, but
before you serue it in, cut it vp, and
wring in the iuyce of an Orenge.
A quarter Tart of Pippins.
QUarter them, and lay them
betweene two sheetes of Paste: put
in a piece of whole Sinamon, two or
three bruised Cloues, a little sliced Ginger,
Orrengado, or onely the yellow
<<B7b>>
outside of the Orenge, a bit of sweet
Butter about the bignesse of an Egge,
good store of Sugar: sprinckle on a little
Rosewater. Then close your Tart,
and bake it: Jce it before it goe to the
Boord, serue it hot. This Tart you
may make of any puft-paste, or short
paste that will not holde the raising.
Jf you bake it in any of these kindes of
pastes, then you must first boyle your
Pippins in Claret Wine and Sugar,
or else your Apples will be hard, when
your Crust will be burnt and dryed
away. Besides, the Wine giueth
them a pleasant colour, and a good taste
also. Though you boyle your Pippins
tender, take heed you breake not the
quarters, but bake them whole.
A Gooseberry Tart.
PJcke the stalkes of your Gooseberries,
and the pips in the toppes:
put them in good Paste, with a little
greene Ginger, sliced in slices: cast on
good store of Sugar, and Rosewater,
and so close them.
<<B8a>>
A Cherry Tart.
BRuyse a pound of Cherries, and
stampe them, and boyle the sirrup
with Sugar. Then take the stones
out of two pound: bake them in a set
Coffin: Jce them, and serue them hot
in to the Boorde.
To make an Oyster Pye.
SAue the liquour of your largest
Oysters, season them with Pepper,
and Ginger, and put them into a
Coffin: put in a minst Onyon, a few
Currins, and a good piece of Butter.
Then poure in your sirrup, and close it.
When it is bakte, cut vp the Pye, and
put in a spoonefull of Uinegar, and
melted Butter: shake it well together,
and set it in againe into the Ouen a
little while: Then take it out, and
serue it in.
<<B8b>>
A made Dish of Mussels and Cockles.
PArboyle them, and take out the
meat, and wash them very cleane in
the water they were boyled in, and a
little white Wine: mince them small
with two or three yolkes of new layd
Egges. Season it with Pepper, Salt,
and a little Nutmeg. Then wring in
the iuyce of a Orenge, and put them
betweene two sheetes of Paste. Bake
it, Jce it, and vse it: you may also fry
them.
To bake a Neates tongue to be
eaten hot.
BOyle it tender, and pill off the
skinne, take the flesh out at the but-end:
mince it small with Oxe suit, and
marrow. Season it with Pepper, Salt,
Nutmeg, parboyld Currens, and a
minced Date cut in pieces. Take the
yolkes of two new layd Egges, and
a spoonefull of sweet Creame, worke
all together with a siluer spoone, in a
<<C1a>>
Dish, with a little powder of a dryed
Orenge pill: sprinckle a little Uergis
ouer it, and cast on some Sugar. Then
thrust it in againe as hard as you can
cram it. Bake it on a Dish in the ouen:
baste it with sweet Butter, that it may
not bake drye on the outside: when it
is to be eaten sawce it with Uinegar
and Butter, Nutmeg, Sugar, and the
iuyce of an Orenge.
A delicate Chewit.
PArboyle a piece of a Legge of Ueal,
and being cold, mince it with Beefe
Suit, and Marrow, and an Apple or a
couple of Wardens: when you haue
minst it fine, put to a few parboyld
Currins, sixe Dates minst, a piece of a
preserued Orenge-pill minst, Marrow
cut in little square pieces. Season all
this with Pepper, Salt, Nutmeg, and
a little Sugar: then put it into your
Coffins, and so bake it. Before you
close your Pye, sprinckle on a little
Rosewater, and when they are baked
shaue on a little Sugar, and so serue it
to the Table.
<<C1b>>
To make an Vmble Pye, or for want of
Vmbles to doe it with a Lambes
head and Purtenance.
BOyle your meate reasonably
tender, take the flesh from the bone,
and mince it small, with Beefe suit and
Marrow, with the Liuer, Lights, and
Heart, a few sweet Hearbs and
Currins. Season it with Pepper, Salt,
and Nutmeg: Bake it in a Coffin raised
like an Umble Pye, and it will eat
so like vnto Umbles as that you shall
hardly by taste discerne it from right
Umbles.
To bake a Calues Chaldron.
PArboyle it, and coole it, and picke
out the Kernels, and cut it in
small pieces: then season it with Pepper,
Salt, and Nutmeg: put in a few
sweet Hearbes chopt, a piece of sweet
Butter, sprinckle it with Uergis, and
so close it. When you serue it in, put
to it a little of a Cawdle, made with
<<C2a>>
Nutmeg, Uinegar, Butter, Sugar,
and the yolkes of two newe layde
Egges, a spoonefull of Sack, and the
iuyce of an Orenge.
To bake a Carpe.
SCalde, wash, and draw a fayre large
Carpe: season it with Pepper, Salt,
and Nutmeg, and put it in a Coffin
with good store of sweet Butter: cast
on great Razins of the Sunne, the
iuyce of two Orenges, put your butter
vppermost, to keepe the rest moyst:
sprinckle on a little Uinegar before you
close it, and so bake it.
To bake a Tench with a Pudding in
her belly.
LEt your Fish blood in the tayle, then
scalde it, and scowre it: wash it
cleane, and drie it with a cloth. Then
take grated Bread, sweet Creame,
the yolkes of two or three new laid
Egges, a few parboyld Currins, a
fewe sweete Hearbes, chopt fine.
<<C2b>>
Season it with Nutmeg, and Pepper,
and make it into a stiffe Pudding, & put
it into your Tenches belly. Season
your Fish on the outside, with a little
Pepper, Salt, and Nutmeg, and so put
him in a deepe Coffin, with a piece of
sweet butter, and so close your Pye, and
bake it. Then take it out of the Ouen,
and open it, and cast in a piece of a preserued
Orenge minst. Then take Uinegar,
Nutmeg, Butter, Sugar, and the yolke
of a new layd Egge, and boyle it on a
Chafingdish of coales, alwayes stirring
it to keepe it from curding: then poure
it into your Pye, shogge it well together,
and serue it in.
To bake Eeles.
CUt your Eeles about the length of
your finger: season them with Pepper,
Salt, and Ginger, and so put them
into a Coffin, with a good piece of sweet
Butter. Put into your Pye great Razins
of the Sunne, and an Onyon minst
small, and so close it and bake it.
<<C3a>>
To bake Chickins with Grapes.
TRusse and scald your Chickens season
them well with Pepper, Salt,
and Nutmeg: and put them into your
Pye, with a good piece of Butter. Bake
it, and cut it vp, and put vpon the breast
of your Chickins, Grapes boyld in Uergis,
Butter, Nutmegge, and Sugar,
with the iuyce of an Orenge.
To bake a Steake-Pye with a French
Pudding in the Pye.
SEason your Steakes with Pepper,
Salt, and Nutmeg: and let it stand
in a tray an houre. Then take a piece
of the leanest of a Legge of Mutton,
and Mince it small with Oxe Suit, and
a few sweet Hearbes, toppes of young
Time, a branch of Pennyroyall, two, or
three leaues of red Sage, grated bread,
yolkes of Egges, sweet Creame, Razins
of the Sunne: worke all together
like a Pudding with your hand stiffe, and
rowle it round like balles, and put them
in your Steakes in a deepe Coffin, with
a good piece of sweet Butter, sprinckle
<<C3b>>
a little Uergis on it, and bake it: then
cut it vp, and rowle Sage leaues in
Butter, and frye them, and sticke them
vpright in your walles, and serue your
Pye without a couer, with the iuyce of
an Orenge or Lemmon.
To make a good Quince Pye.
PAre them, and coare them (the best
of the Quince is next vnto the
skinne, therefore pare it as thinne as
is possible) stuffe them with Sugar,
then with as much other Sugar as they
weigh, put them with pieces of sliced
Ginger in a Coffin, sprinckle on a little
Rosewater before you close your Pye.
Bake it, and let it stand long a soaking
in the Ouen, Jce it, and serue it in.
To make a Pippin Pye.
TAke their weight in Sugar, and
sticke a whole Cloue in euery piece
of them, and put in pieces of whole
Sinamon, then put in all your Sugar,
with a slice or two of whole Ginger:
<<C4a>>
sprinckle Rosewater on them before
you close your Pye: bake them, and
serue them in.
To bake a Pigge.
SCalde it, and split it in the middest,
flay it, and take out the bones. Season
it with Pepper, Salt, Cloues,
Mace, and Nutmeg: chop sweet hearbs
fine, with the hard yolkes of two or
three new layd Egges, and parboyld
Currins. Then lay one halfe of your
Pigge into your Pye, and Hearbes on
it: then put on the other halfe with
more Hearbes aloft vpon it, and a good
piece of sweet Butter aloft vpon all.
Jt is a good Dish both hot and cold.
To bake Fallow-Deere in the best
manner.
BAke it first in his owne blood, onely
wipe it cleane, but wash it not, bone
it, and skin it, and season it with Pepper
and Salt. Then bake it in fine Paste
afterward, eyther puft-paste, or
short-paste.
<<C4b>>
To bake redde Deere.
PArboyle it, and presse it, and let it
lye all night in redde Wine, and
Uinegar: then Lard it thicke, and season
it with Pepper, Salt, Cloues, Mace,
Nutmeg, and Ginger. Bake it in a
deepe Coffin of Rye-paste, with store of
Butter: let it soake well. Leaue a vent-hole
in your Pye, and when you draw
it out of the Ouen, put in melted Butter,
Uinegar, Nutmeg, Ginger, and a
little Sugar: shake it very well together,
and put it into the Ouen againe,
and let it stand three or foure houres at
the least, to soake throughly, when your
Ouen is colde take it out, and stop the
hole with Butter.
To bake wilde Boare.
TAke the buttocke of a Brawne, and
the fillets: parboyle it, and mince
it small, and stampe it in a Morter till
it come like Paste, all in a lumpe. Then
Lard it, and vse it like the red Deere.
The fillets also of Beefe for a need will
serue very well.
<<C5a>>
To bake a Swan.
SCald it, and take out the bones:
then parboyle it, and season it well
with Pepper, Salt, and Ginger. Then
Lard it, and put it in a deepe Coffin of
Rye paste with store of Butter. Let it
soake well, when you take it out of the
Ouen put in more Butter moulten at
the venthole.
To bake a Turkey, or a Capon.
BOne the Turkey, but not the Capon:
parboyle them, & sticke cloues
in their breasts: Lard them and season
them well with Pepper and Salt, and
put them in a deepe Coffin with the
breast downeward, and store of Butter.
When it is bakte poure in more butter,
and when it is colde stop the venthole
with more Butter.
To bake a Hare on the French fashion.
PArboyle two Hares, and take the
flesh from the bone, and mince it
small, and beat it in a Morter, into a
lumpy substance. Then sawce it in wine
<<C5b>>
and Uinegar, as you would doe redde
Deere, and season it so also. Lap all this
pulp about the chyne of one Hare, so
it will seeme but one: Lard it well, and
put it into a Coffin with store of Butter,
and so bake it. Then take it out of
the Ouen, and put into it a little melted
Butter, Nutmeg, Ginger, and
Sugar, and set it into the Ouen againe
to soake: when it is colde stop the hole
with butter.
To bake a wilde Goose or
Mallard.
PArboyle them, and breake the brest
bone of a large Goose, or take it quite
out and all the other bones also, but not
out of a Mallard. Season them, and
Lard them, and put them into deepe
Coffins, with store of Butter: when
you draw them out of the Ouen
put in more, and doe as before is
shewed.
To bake a Curlew or Hearneshoe.
TRusse them, and parboyle them
but vpon one side. Seasen them
<<C6a>>
with Pepper, Salt, and Ginger. Put
them in deepe Coffins, with store of
Butter, and let the heads hang out for
a show.
To bake Woodcockes or
Blacke-Birds.
TRusse, parboyle, and season them
with Pepper, and Salt: your
Woodcocke may be Larded, doe as in
others.
Larkes, or Sparrowes.
SErue them as before was shewed
in the Woodcockes and
Blacke-birds.
Fritters on the Court fashion.
TAke the Curdes of a Sacke Posset,
the yolkes of sixe new layd
Egges, and the whites of two of them,
fine flower, and make thicke batter: cut
a Pomewater in small pieces: season
it with Nutmeg, and a little Pepper,
put in a little strong Ale, warme Milke:
mingle all togethrr, [=together,] and put them into
Lard, neither too hot nor too colde.
<<C6b>>
Jf your Butter swimme, it is good
temper.
To make Pancakes so crispe that you
may set them vpright.
MAke a dozen, or a score of them in
a little frying pan, no bigger then
a Sawcer, & then boyle them in Lard,
and they will looke as yellow as golde,
beside the taste.
A Sallet of Rose-buds, and cloue
Gilly-slowers. [=Gilly-flowers.]
PJcke Rosebuds, and put them into an
earthen Pipkin, with white Wine-vineger,
and Sugar: so may you vse
Cowslippes, Uiolets, or
Rosemary-flowers.
To keepe greene Cucumbers all
the yeere.
CUt sixe Cucumbers in pieces, boile
them in Spring-water, Sugar, and
Oyll, a walme or two. Take them vp
and let your pickle stand vntil it be cold.
<<C7a>>
To keepe Brome Capers.
BOyle the greatest and hardest buds
of the Brome, in Wine-vineger,
and Bay Salt; scum it cleane: when it
is colde you may put in Raw ones also,
each by themselues: put in a piece of
Lead on the raw ones: for all that swim
will be blacke, and the other that are
pressed downe as greene as any Leeke.
The boyld-ones will change colour.
Purslaine stalkes.
GAther them at the fullest growth
but not too olde: parboyle them,
and keepe them in white Wine-vineger,
and Sugar.
To make Caper rowlers of
Radish cods.
TAke them when they be hard, and
not ouermuch open: boyle them
tender in faire water, boyle white
Wine-vineger, and Bay-salt together,
and keepe them in it.
<<C7b>>
Diuers Sallets boyled.
PArboyle Spinage, and chop it fine,
with the edges of two hard Trenchers
vpon a boord, or the backe of two
chopping Kniues: then set them on a
Chafingdish of coales with Butter and
Uinegar. Season it with Sinamon,
Ginger, Sugar, and a few parboyld
Currins. Then cut hard Egges into
quarters to garnish it withall, and serue
it vpon sippets. So may you serue
Burrage, Buglosse, Endiffe, Suckory,
Coleflowers, Sorrel, Marigold leaues,
water-Cresses, Leekes boyled, Onions,
Sparragus, Rocket, Alexanders. Parboyle
them, and season them all alike:
whether it be with Oyle and Uinegar,
or Butter and Uinegar, Sinamon,
Ginger, Sugar, and Butter: Egges
are necessary, or at least very good for
all boyld Sallets.
Buds of Hoppes.
SEeth them with a litle of the tender
stalke in faire water: and put them
<<C8a>>
in a Dish ouer coales with Butter,
and so serue them to the Table.
A Sallet of Mallowes.
STrip off the leaues, from the tender
stalkes, sauing the toppes: let
them lye in water, and seeth them tender,
and put them in a Dish ouer coales
with Butter and Uinegar, let them
stand a while: then put in grated
Bread, and Sugar betweene euery lay.
A Sallet of Burdock rootes.
CUt off the outward rinde, and lay
them in water, a good houre at the
least: when you haue done, seeth them
vntill they be tender. Then set them on
coles with Butter and Uinegar, and so
let them stand a pretty while: then put
in grated Bread and Sugar, betwixt
euery lay, and serue them in.
<<C8b>>
To make blauncht Maunchet in
a Frying-pan.
TAke halfe a dozen Egs, halfe a pint
of sweet Creame, a penny manchet
grated, a Nutmeg grated, two spoonefuls
of Rosewater, two ounces of Sugar:
worke all stiffe like a Pudding:
then fry it like a Tansey in a very little
frying Pan, that it may be thicke: fry
it browne, and turne it out vpon a plate.
Cut it in quarters, and serue it like a
Pudding: scrape on Sugar.
Puddings.
A fierced Pudding.
MJnce a Legge of Mutton, with
sweet Hearbes: searce grated
Bread through a Collinder, mince
Dates, Currens, Razins of the Sunne
being stoned, a little Oringado, cut finely,
or a preserued Lemmon, a little
<<D1a>>
Coriander-seeds, Nutmeg, Ginger, and
Pepper: mingle all together with
Milke, and Egges, raw wrought together
like Paste: wrap the meate in a
caull of Mutton, or of Ueale, and so
you may eyther boyle or bake them. Jf
you bake them, beat the yolke of an
Egge with Rosewater, Sugar, and
Sinamon. And when it is almost bakte
draw it out, and sticke it with Sinamon
and Rosemary.
A Pudding of Veale.
MJnce rawe Ueale very fine, cut
some Larde, like Diamonds:
mince sweet Marioram, Pennyroyall,
Camomill, Winter-Sauory, Nutmeg,
Pepper, Ginger, and Salt, made hot,
the gut of a fat Mutton Hogge: cut
it about an inch long: worke it together
with store of Sinamon, and Sugar,
and Barberryes, sliced Figges,
blauncht Almonds, halfe a pound of
Beefe Suit, most finely minst: put
this into your short skinnes: set them
aboyling in a Pipkin of Claret wine,
<<D1b>>
with large Mace, a sliced Lemmon, and
Barberryes in knots, or Grapes: this
is a delicate Pudding.
A Fregesey of Egges.
BEat a dozen of Egs with Creame,
Sugar, Nutmeg, Mace, Rosewater,
and a Pomewater cut ouerthwart
in slices: put them into the
Frying-pan with sweet Butter, and
the Apples first: when they be almost
enough take them vp, and cleanse your
Pan: put in sweet Butter, and make
it hot: put in halfe the Egges and
Creame at one time: stirre it with a
Sawcer, or such a thing. Take it out,
and put it in a Dish, put in the rest of the
Egges and Creame, like the former,
and then put in your Apples round
about the batter. Then cast on the other
side on the top of it, and keepe it from
burning with sweet Butter. When it
is fryed on both sides enough wring
on the iuyce of an Orenge, and serue
it in.
<<D2a>>
A Cambridge Pudding.
SEarce grated Bread through a Cullinder,
mince it with Flower, minst
Dates, Currins, Nutmeg, Sinamon,
and Pepper, minst Suit, new Milke
warme, fine Sugar, and Egges: take
away some of their whites, worke all
together. Take halfe the Pudding on
the one side, and the other on the other
side, and make it round like a loafe.
Then take Butter, and put it in the
middest of the Pudding, and the other
halfe aloft. Let your liquour boyle,
and throw your Pudding in, being
tyed in a faire cloth: when it is boyled
enough cut it in the middest, and so
serue it in.
A Swanne or Goose Pudding.
STirre the bloud of a Swanne, or
Goose, steepe fine Oatmeale in milke,
Nutmeg, Pepper, sweet Hearbes,
minst Suit: mingle all together with
Rosewater, Lemmon pils minst fine,
<<D2b>>
Coriander seeds, a little quantitie thereof.
And this is a rule both for grated
Bread-Pudding, or any other Pudding
that is made to a Swanne, or
Goosenecke.
A Liueridge or Hogges
Pudding.
BOyle a Hogges Liuer well, let it
be through colde: then grate it
like Bread: grate Bread, take new
Milke, the fat of the Hogge minst fine,
put it to the bread, and the Liuer, the
more the better, deuide it into two
parts. Take store of drye Hearbes,
that are very well dryed, mince them
fine, put the Hearbes into one part,
with Nutmeg, Mace, Pepper, Annisseedes,
Rose-water, Creame, and Egs,
wash the skinnes, and then fill them
vp, and let them boyle enough. To the
other sort put Barberryes, sliced
Dates, Currins, new Milke and Egs,
worke them as the other.
<<D3a>>
A Chiueridge Pudding.
LAy the fattest Guts of your Hogge
in faire water and Salt, to scowre
them. Take the longest and the fattest
gut, begin at the middest of the gut, and
stuf it with Nutmeg, Sugar, Ginger,
Pepper, and sliced Dates, boyle it and
serue it to the Table.
A Ryce Pudding.
STeep it in faire water all night:
then boyle it in new Milke, and
draine out the Milke through a Cullinder:
mince beefe Suit handsomely, but
not too small, and put it into the Rice,
and parboyld Currins, yolkes of new
layd Egges, Nutmeg, Sinamon, Sugar,
and Barberryes: mingle all together:
wash your scoured guttes, and
stuffe them with the aforesaid pulp:
parboyle them, and let them coole.
<<D3b>>
A Florentine of Veale.
MJnce colde Ueale fine, take
grated Bread, Currins, Dates, Sugar,
Nutmeg, Pepper, two or three
Egges, and Rosewater: mingle all
well together, and put it on a Chafing-dish
of coles, stirre them till they be
warme, and then put some betweene
two sheetes of puft-paste, and bake it,
put the rest vpon slices of a white loafe
and frye it in a Frying-pan, washt before
with the yolke of an Egge: serue
it with Sinamon and Ginger, at the
second course.
A Marrow toast.
MJnce colde parboyld Ueale, and
Suit very fine, and sweet Hearbs
each by themselues, and then mingle
them together with Sugar, Nutmeg,
Sinamon, Rosewater, grated bread,
the yolkes of two or three new layd
Egges: open the minst meat, and
couer it with the marrow. Then put
<<D4a>>
your toast into the Pipkin with the
vppermost of some strong broth: let
it boyle with large Mace, a Fagot of
sweet hearbs, scum them passing cleane,
and let them boyle almost drye. Then
take Potato-rootes boyld, or Chest-nuts,
Skirrootes, or Almonds, boyled
in white Wine, and for want of Wine
you may take Uergis and Sugar.
Another in a Frying-pan.
TAke the Marrow whole out of the
bone, so neere as you can: ten Oysters
is a fit proportion, for that Marrow
being parboyld, and bearded, and
cut in small pieces. Put in a little yong
Time Pennyroyal, and Parsley, minst
fine: worke all together like batter.
Then roule your Marrow within that,
and season it with Pepper, Salt, and
Nutmeg. Then make it in little Pasteyes
with fine Paste: some like Peasecods:
fry them, shaue on Sugar, and
serue them in.
<<D4b>>
A Pudding stued betweene two
Dishes.
TAke the yolkes of three Egges,
and the white of one, halfe a dozen
spoonefuls of sweet Creame, a Nutmeg
grated, a few Cloaues and mace, a
quarter of a pound of Beefe Suit minst
small, a quarter of a pound of Currens,
temper it like a Pudding with grated
bread, and a spoonefull of Rosewater.
Then take a Kell of Ueale, cut it in
square pieces like Trenchers, lay
three spoonefuls of the batter vpon one
side, then roule it vp in the Cawle:
pin one side ouer the other with two
small prickes, and tie each end with a
threed. You may put two, three, or
foure of them in a Dish, then take halfe
a pinte of strong Mutton broth, and
halfe a dozen spoonefuls of Uinegar,
three or foure blades of large Mace, and
an Ounce of Sugar. Make this broth
to boyle vpon a Chafingdish of coales,
and then put in your Pudding: when
it boyles couer it with an other Dish,
<<D5a>>
and let it stue a quarter of an houre
longer. Turne them for burning, then
take vp your Pudding, and lay it vpon
sippets, and poure the broth vpon the
toppe. Garnish your Dish with the
coare of a Lemmon, and Barberryes:
serue them hot, eyther at Dinner or
Supper.
To make French puffes with greene
Hearbes.
TAke Spinage, Parsley, Endife, a
sprigge or two of Sauory: mince
them very fine: season them with
Nutmeg, Ginger, and Sugar. Wet
them with Egges, according to the
quantitie of the Hearbes, more or lesse.
Then take the coare of a Lemmon, cut
it in round slices very thinne: put to
euery slice of your Lemmon one spoonefull
of this stuffe. Then frye it with
sweet Lard in a Frying panne as you
frye Egges, and serue them with sippets
or without, sprinckle them eyther
with white Wine or Sacke, or any
other Wine, sauing Rennish Wine.
<<D5b>>
Serue them eyther at Dinner or
Supper
Dropt Razins.
TAke the fayrest Razins of the
Sunne, slit them on one side: lay
them open, as round and as broad as
you can. Then take of the aforesayd
hearbes minst, and seasoned, and lay
betwixt two Razins as many as you
can close betwixt them. Take halfe a
spoonefull of the foresayd stuffe, that
you [<yon] fryed your Lemons with: fry them
browne.
A fond Pudding.
TAke eyther Mutton, Ueale, or
Lambe, roast or raw, but raw is
better. Mince it fine with Beefe Suit,
take Spinage, Parsley, Marigold, Endiffe,
a sprig of Time, and a sprig of
Sauory: chop them fine, and season
them with Nutmeg, Sugar, minst
Dates: take Currins, and grated
bread, the yolkes of three or foure new
<<D6a>>
laid Egges, a spoonefull or two of
Rosewater, as much Uergis: worke them
vp like Birds, Beasts, Fishes, Peares,
or what you will. Fry them, or bake
them, and serue them vpon sippets,
with Uergis, or white Wine, Butter,
and Sugar: serue them eyther at
Dinner or Supper.
To make Puffes, on the English
fashion.
TAke new Milke curds, presse out
the Whay cleane, take the yolkes
of three Egges, and the white of
one, fine Wheat-floure, and mingle
amongst your Curdes. Season it with
Nutmeg, Sugar, and Rosewater, mingle
all together. Butter a fayre white
Paper, lay a spoonefull at once vpon it,
set them into a warme Ouen, not ouer
hot, when you see them rise as high as
a halfe peny loafe, then take Rosewater,
and Butter, and indale them ouer:
scrape on Sugar, and set them in the
Ouen againe, vntil they be dryed at the
tops like yce. Then take them out, and
<<D6b>>
serue them vpon a Plate, either at Dinner
or Supper.
To make a Pudding in a
Frying-panne.
TAke foure Egges, two spoonefuls
of Rosewater, Nutmeg grated,
Sugar, grated Bread, the quantitie
of a penny Loafe, halfe a pound
of Beefe Suit minst fine: worke them
as stiffe as a Pudding with your hand,
and put it in a Frying-pan with sweet
Butter, frye it browne, cut it in quarters,
and serue it hot, eyther at Dinner
or Supper. Jf it be on a fasting day
leaue out the Suit, and the Currens,
and put in two or three Pomewaters
minst small, or any other soft Apple
that hath a good relish.
To make Apple pufs.
TAke a Pomewater or any other
Apple that is not hard, or harsh in
taste: mince it small with a dozen
or twenty Razins of the Sunne: wet
<<D7a>>
the Apples in two Egges, beat them
all together with the backe of a Knife,
or a Spoone. Season them with Nutmeg,
Rosewater, Sugar, and Ginger:
drop them into a Frying-pan with a
Spoone, frye them like Egges, wring
on the iuyce of an Orenge, or Lemmon,
and serue them in.
To make Kicks-Hawes.
TAke the Kidney of a Ueale, or
Lambe, or if you haue neither of
both, then take the Eare of a Mutton,
fat and all. Boyle it, and mince it fine:
season it with Nutmeg, Pepper, and
Salt. Then take two or three Egges,
a spoonefull of Rosewater, two or three
spoonefuls of Sack, as much grated
Bread, as will worke them like Lithpaste.
Then floure your moulds, and
fill them with that paste: then roule a
thinne sheet of paste, wet it and couer it
ouer: frye them, and turne them into
small Dishes, and keepe them warme
in the Ouen, serue them at Dinner, or
Supper. Jf you will bake them then
<<D7b>>
you may turne them into the Dish raw,
out of your moulds, and Jce them
with Rosewater and Sugar, and set
them in the Ouen, when your Pyes
are halfe bakte.
To make some Kickshawes in Paste, to
Frye or Bake, in what forme
you please.
MAke some short puftpaste, rowle
it thinne: if you haue any moulds
you may worke it vpon your moulds,
with the pulp of Pippins, seasoned
with Sinamon, Ginger, Sugar, and
Rosewater, close them vp, and bake
them, or frye them: or you may fill
them with Gooseberryes, seasoned with
Sugar, Sinamon, Ginger, and Nutmeg:
rowle them vp in yolkes of Egs,
and it will keepe your Marrow being
boyled, from melting away, or you
may fill them with Curds, boyled vp
with whites of Egges, and Creame,
<<D8a>>
or yellow with the yolkes, and Cream,
and it will be a tender Curde: but you
must season the Curd with parboyld
Currins, three or foure sliced Dates
put into it, or sixe bits of Marrow, as
big as halfe a Walnut: put in some
small pieces of Almond-paste, Sugar,
Rosewater, and Nutmeg. And this
will serue for any of these Kickeshawes,
eyther to bake, or for a Florentine
in puftpaste: any of these you
may frye or bake, for Dinner or
Supper.
To make an Italian Pudding.
TAke a Penny white Loafe, pare off
the crust, and cut it in square pieces
like vnto great Dyes, mince a pound
of Beefe Suit small: take halfe a pound
of Razins of the Sunne, stone them and
mingle them together, and season
them with Sugar, Rosewater, and
Nutmegge, wet these things in
foure Egges, and stirre them very
tenderly for breaking the Bread:
<<D8b>>
then put it into a Dish, and pricke three
or foure pieces of Marrow, and some
sliced Dates: put it into an Ouen hot
enough for a Chewet: if your Ouen be
too hot, it will burne: if too colde, it will
be heauy: when it is bakte scrape on
Sugar, and serue it hot at dinner, but
not at Supper.
To boyle a Rack of Veale on the
French fashion.
CUt it into Steakes, cut a Carrot,
or Turnup in pieces, like Diamonds,
and put them into a Pipkin
with a pinte of white Wine, Parsley
bound in a Fagot, a little Rosemary,
and large Mace, and a sticke of Sinamon:
pare a Lemmon, or Orenge,
and take a little grose Pepper, halfe a
pound of Butter: boyle all together
vntill they be enough: when you haue
done, put in a little Sugar, and Uergis.
Garnish your Dish as you list.
<<E1a>>
To fearce a Legge of Lambe, on
the French fashion.
TAke the Flesh out of t'hinside,
and leaue the skinne whole, mince
it fine with Suit: take grated Bread,
minst Orenge pill, sliced Nutmeg,
Calander seedes, Barberryes pickt, a little
Pepper: worke all together with yolks
of Egges, like a Pudding, and put it
in againe. Jf you want a Cawle of Mutton
to close it with: then take the yolk,
of an Egge, and smeare it all ouer, and
it will hold it fast. Then put it in a
Dish raw, and set it vpright, and put
a little Butter into the Dish, and set the
Dish into the Ouen: put to the aforesaid
things, Sugar, Currens, and sliced
Dates, Salt, and Uergis. When it
goeth to the Table, strow it with yolks
and Parsley, eyther of them minst by
it selfe.
<<E1b>>
To hash Deere, Sheepe, or Calues
tongues, on the French
fashion.
BOyle, Blanch, and Larde them,
sticke them with Cloues and Rosemary,
and put them on a Spit vntill
they be halfe roasted. Then put them
into a Pipkin with Claret Wine,
Sinamon, Ginger, Sugar, sliced Lemmon,
a few Carraway-seeds, and large
Mace. Boyle all together and serue
them in with fryed toasts.
<<E2a>>
London Cookerie.
To boyle a Capon.
TAke strong broth of
Marrow-bones, or any
other strong broth, put
the Marrow into a
Pipkin with Salt:
boyle your Capon in
the Pipkin, and scumme it cleane, before
you be ready to take it off, put in
your Salt. Take a pinte of white-Wine
in a Pipkin, for one Capon, if
you haue more, you must haue more
Wine: halfe a pound of Sugar a quarter
of a pound of Dates sliced, Potatoes
boyled, and blauncht, large Mace,
Nutmeg sliced: if you want Potatoes
take Endiffe, and for want of both, boyle
Skirrets & blaunch them: boile all together,
with a quarter of a pint of Uergis,
<<E2b>>
and the yolkes of Egges, straine it
and stirre it about, and put it to the
Capon with the strong broth.
To garnish your Dishes.
GArnish your Dishes round about
with fine Sugar: take Orengado
dipt among Biskets and Carrawaies.
Take a Pomegranate, and garnish the
side of your Dish with it, take Currins,
and Prunes, and wrap them in fine
Sugar, hauing beene first boyled tender
in faire water. Take a Lemmon
and slice it, and put it on your Dish,
and large Mace steeped or boyled, or
preserued Barberryes. Any of these
are fit to garnish your Dish: take your
Capon out of the broth, and put it into
a Dish with sippets, and any of these
garnishes round about it.
To boyle a Capon another way.
BOyle a Knuckle of Ueale vntill it
[ma]ke strong broth: then take your
Capon, and boyle it in faire water and
<<E3a>>
Salt, and when it is almost boyld, take
it and put it in a Pipkin, and straine
your broth into the Capon. Then
wash and scrape Parsley, and Fennelrootes
cleane, pith them, and slice them
along: boyle them in a Skillet of water,
and when they are halfe boyled take
them from the fire, and put them in a
Strainer, and then in a cleane Pipkin.
Then take a little Rose-water, and a
quarter of a pound of fine Sugar, vntill
it be as cleere as glasse: then take
a little large mace, a Fagot of sweet
Hearbes, a minst Lemmon, the pill
taken off. Boyle a few Razins of the
Sunne with it, but first take out your
Capon and straine the broth: put the
Capon into a Dish very finely garnisht:
then put the broth to the Capon:
then take Parsley rootes, and iay
them on the top of the Capon with
your minst or sliced Lemmon, your
Razins of the Sunne, and your large
Mace. Garnish your dish as before is
shewed.
<<E3b>>
To boyle a Capon in Rice.
BOyle a Capon in Salt and water,
and if you like it, you may put into
a faire Cloth, a handfull of Oatmeale:
then take a quarter of a pound of Rice,
and steepe it in faire water, and so halfe
boyle it: then straine the Rice through
a Cullinder: then boyle the Rice in a
Pipkin, with a quart of Milke: put in
halfe an ounce of large Mace, halfe a
pound of Sugar: boyle it well, but
not ouer thicke, put in a little Rosewater:
blaunch halfe a pound of Almonds,
and beate them in a Morter,
with a little Creame and Rosewater:
beat them fine, and straine them into a
Pipkin by it selfe. Then take vp your
Capon, and set your Almonds a little
against the fire. Garnish your Dish
as you thinke fit, and lay in your Capon,
and put your Rice handsomely
vpon the Capon, and then the broth
vpon the Rice.
<<E4a>>
To boyle a Capon with Oysters, and
pickled Lemmons.
BOyle the Capon halfe enough,
with faire water and Salt: then
straine some of the broth into a quart
of Rennish wine: then put in a few sweet
Hearbes, minst with a pickled Lemon,
or Orenge, put all into the Pipkin,
and let them boile together. Then
take the Oysters, pick and beard them,
and parboyle them: then put them out
of the broth into a Cullinder, and then
put them into the Pipkin. Then take
a few Razins of the Sunne, and if you
loue the iuyce of an Onyon, first boyle
some Onyons by themselues, and
straine them, and then put them into
the Pipkin, and serue it in with what
garnish you haue.
<<E4b>>
To boyle a Capon with Pippins.
PArboyle it as before, then put two
Marrow bones into a Pipkin, or
rather put the Marrow of two or three
bones into a Pipkin, with a quart of
white Wine, a little sliced Nutmegge,
halfe a score Dates. When you haue
so done, put in a quarter of a pound of
Sugar, then pare your Pippins, and
cut them into quarters, and put them
into a Pipkin, and couer them with a
little Rosewater and Sugar, and boyle
them. Then take (if you haue it) Hypets
of Bisket, and for want thereof
take other Bread: then boyle seauen or
eight hard Egges, take out the yolkes
and put them in a Strainer. Then take
a little Uergis, and strong broth where
the Capon is boyling, straine it, and
put it in a Pipkin, and stirre alle together
with the Pippins and Muscadine: let
the Muscadine be put on, when the
Pippins are colde.
<<E5a>>
To boyle Chickins in
White-broth.
TRusse and parboyle them very
white: then put them with sweet
Hearbes into a Pipkin, with
Mace, pieces of Sinamon, chop a little
Parsley but course, and straine the
yolkes of foure or fiue Egges, with a
little Uergis, which must bee put in
when they are ready to be taken from
the fire. Garnish your Dish.
To boyle Chickins in a soope.
BOyle them vntill they be enough,
boyle Hartichockes very well, and
blanch them. Then put your Chickins
into a Pipkin with strong broth.
Cut your Hartichockes, and put them
into a Pipkin with a few sliced Dates:
wash a few Razins of the Sunne, and
a few Currins cleane, put them into a
Pipkin: then take Cola Flora, and
wash it cleane, and parboyle it very
well. When you take them from the
<<E5b>>
fire, and blaunch them very cleane, and
put them into a Pipkin: then take some
of your Hartichockes left, and a little
white Bread, laid in steepe with a little [<liitle]
broth and Uergis, halfe a dozen yolkes
of hard Egges, and a little strong
broth and Uergis, a quarter of a pound
of Sugar, put it into the Pipkin, and
stirre all together, with a good quantity
of Butter: then mince the flowers of
Marigolds, and boyle them with the
rest. Scumme the broth cleane, and
then it will looke very cleere: with this
boyling you may boyle Capon, Pigeon,
Rabbet, Larke, etc.
To boyle the common way.
TRusse and parboyle them, and put
them into a Pipkin with strong
broth: then take Parsley, Endiffe,
Spinnage, a Fagot of sweet Hearbes.
Bruise your Parsley and Endiffe, and
put them into a Pipkin, and two or
three ribs of Mutton, and if you haue
any Potatoes, or Skirrets, put them
<<E6a>>
in with Marigold Flowers, and let
them boyle well together: then slice
one Carrot, and cast it in, and serue it
with a few large Mace, and a little
Uergis. Take the yolkes of halfe a
dozen Egges, mince them by themselues
fine, and the parboyld Parsley
by it: then mingle them with a few
Barberryes, cast all these things on the
top of the Chickens, after you haue put
them in the Dish: so also may you doe
with a Knuckle of Ueale.
To boyle Chickins with Lettice, the
best way.
CUt euery Chicken in foure quarters,
after the parboyling of them,
and put them into a Pipkin with two
or three sweet-Breads of Ueale: or if
you can not so readily come by so many
then take the Udder of a Ueale, and
parboyle it very well. Cut it in
pieces, and put it into the Pipkin,
with a sliced Lemmon. Then take
<<E6b>>
Lettice: cut them, and wash them
cleane, and bruise them with the backe
of a Ladle, and put them into the Pipkin:
then take a good deale of sweet
Butter, about the quantity of halfe a
pound, halfe a pinte of Sacke, a quarter
of a pinte of white Wine, Mace, a
sliced Date, a Nutmeg: you may put
in three or foure Dates sliced, if you
haue so many. Let all these boyle
together ouer the fire with
Marigold-flowers, and sweet Hearbes.
To boyle a Rabbet.
PArboyle your Rabbet well, and cut
it in pieces: then take strong broth,
and a Fagot of Hearbs, a little Parseley,
sweet Marioram, three or foure
yolkes of Egges, strained with a little
white Bread, and put all in a Pipkin
with Mace, Cloues, and a little Uergis
to make them haue a taste.
<<E7a>>
To boyle a Rabbet with Grapes
or Gooseberryes.
TRusse your Rabbet whole, and
boyle it with strong broth, vntill
it be ready. Then take a pinte of
white-Wine, a good handfull of Spinnage,
chopt in pieces, the yolkes of
Egges, cut in quarters, and a little
large Mace. Let all boyle together
with a Fagot of sweet Hearbes, and a
good piece of Butter.
To boyle a Rabbet with Claret
Wine.
VSe it as before is shewed, slice
Onyons and a Carrot-root, a few
Currins, and a Fagot of Hearbes,
minst Parsley, Barberryes pickt, large
Mace, Nutmeg, and Ginger: throw
them all into the Pipkin. Boyle it
with halfe a pound of Butter.
<<E7b>>
To boyle a wilde Ducke.
TRusse and parboyle it, and then
halfe roast it, then carue it, and
saue the grauey: take store of
Onyons, Parsley, sliced Ginger, and
Pepper: put the grauie into the Pipkin
with washt Currins, large Mace,
Barberryes, a quart of Claret
Wine: let all boyle well together,
scumme it cleane, put in Butter and
Sugar.
To boyle a tame Ducke, or
Widgin.
PArboyle your Fowle well, take
strong Mutton broth, [<br?th] a handfull
of Parsley, choppe them fine with an
Onyon, and Barberryes, pickt Endiffe
washt: throw all into the Pipkin with
a Turnup cut in pieces, and parboyld,
vntill the rankenesse bee gone: then
put in a little white Wine, or Uergis,
halfe a pound of Butter: boyle all
together, and stirre it, and serue it with
<<E8a>>
the Turnups, large Mace, Pepper, and
a little Sugar.
To boyle Pigeons.
PArboyle your Pigeons with
Parsley in their bellies, and Butter:
put them in a Pipkin with strong
broth, about a quart thereof, a ribbe of
Mutton, large Mace, a little grosse
Pepper, beaten Sinamon, a little Ginger
and Sugar, a few Razins of the
Sunne, a few Currens, Barberryes
in bunches, halfe a pinte of white wine,
boyle all together with a little Bread
steeped in broth, to collour it: straine
it with some of the broth, and put it
into the Pipkin: let them boyle till
they be enough, and so serue them in.
This broth may serue to boyle Woodcockes,
or Patridges in, with this difference,
take some of the broth out of the
Pigeon, and put in a minst Onyon.
Let it boyle vntill it be enough.
<<E8b>>
To boyle Pidgeons with Capers
or Sampyre.
PUt them into a Pipkin, with a
pinte or more of white-Wine, a
little strong broth, a ribbe or two of
Ueale: wash off the saltnesse of
your Capers, or Sampyre: blaunch
halfe a pound of Almonds, put them
in colde water, and cut them longwise,
put them into the Pipkin with Razins
of the Sunne. Take large Mace, a
little sliced Ginger, a sliced Nutmeg:
let them all boyle together with a Fagot
of Hearbs. Throw into them three
or foure yolkes of Egges whole, and
a piece of Butter, then put in the
Sampyre or Capers. This boyling
will serue well for Rabbets.
To boyle Sawceges.
PUt them into a quart of Claret
Wine, large Mace, Barberryes,
<<F1a>>
Sinamon, a handfull of sweet Hearbs.
Garnish this Dish with Sinamon,
Ginger, and fine Sugar.
To boyle Goose-giblets, or
Swannes-giblets.
PJcke and parboyle them cleane,
and put to them some strong broth,
with Onyons, Currins, and Parsley,
and let all boyle together with large
Mace, and Pepper: boyle them well
with a Fagot of sweet Hearbes, and
then put in Uergis and Butter.
Giblets with Hearbes, and Rootes.
PJcke and parboyle them, and put
them in a quart of claret wine into
a Pipkin, halfe an ounce of sugar, a good
quantitie of Barberryes, Spinage, and
a Fagot of sweet Hearbes, boyld Turnups,
and Carrots sliced, and put them
into the Pipkin, and boyle them well
<<F1b>>
together: then take strong broth, Uergis,
and the yolkes of two or three new
layd Egges: straine them, and put
them into the Pipkin.
To smoore a Racke, or ribbes of
Mutton.
CUt your Mutton in pieces, and
split it with the backe of a Cliuer,
and so put it into a Dish, and a piece of
sweet Butter, and put it into the bottome
of your Dish: then take a Fagot
of sweet Hearbes, and grosse Pepper:
stue them in a couered dish, with a little
Salt: turne them now and then, and
when they are enough put them in a
cleane Dish with sippets. This Dish
is best garnished with Barberryes,
and Pepper.
For the fillets of a Veale, smoored in a
Frying-panne.
CUt them as for Oliues: hacke them
with the backe of a Knife: then
<<F2a>>
cut Larde fine, and larde them, then
put them in a Frying-pan with strong
Beere or Ale, and frye them somewhat
browne: then put them into a pinte of
Claret Wine, and boyle them with a
little Sinamon, Sugar and Ginger.
A Dish of Steakes of Mutton, smoorde
in a Frying-panne.
TAke your Legge of Mutton cut
into Steakes, and put it into a
Frying Panne, with a pinte of white
Wine, and smoore them somewhat
browne: then put them into a Pipkin.
Cut a Lemmon in slices, and throw it
in: then put in a good quantitie of
Butter, and holde it ouer the fire:
when it is ready to frye, put in a handfull
of Parsley, and when it is fryed
put it into the Pipkin, and boyle it
together. This Dish would be garnished
with Sinamon, Sugar, and sliced
Lemmons.
<<F2b>>
To smoore a Chickin.
CUt it in small pieces, and frye it
with sweet Butter: [<Batter:] take Sacke,
or white Wine, Parsley, an Onyon
chopt small, a piece of whole Mace,
and a little grosse Pepper: put in a
little Sugar, Uergis, and Butter.
Then take a good handfull of Clary,
and picke off the stalkes, then make
fine batter with the yolkes of two or
three new layd Egges, and fine flowre,
two or three spoonfuls of sweet Creame,
and a little Nutmeg, and so frye it in
a Frying-panne, with sweet Butter:
serue in your Chickins with the fryed
Clary on them. Garnish your Dish
with Barberryes.
To frye Mussels, Perywinckels, or
Oysters, to serue with a Ducke,
or single by themselues.
BOyle these shell-Fishes: then
flowre and frye them: then put
<<F3a>>
them into a Pipkin, with a pinte of Claret
Wine, Sinamon, Sugar, and Pepper.
Take your Ducke boyled or roasted,
and put them into two seuerall
Pipkins, if one be boyled, and the other
roasted and a little Sugar, large Mace,
and fryed toasts, stuck around about it
with Butter.
To marble Smelts, Soales,
Flounders, Plaice, &c.
FRye sallet Oyle in a Frying-pan or
Chafer, wype your Fish, and when
the Oyle is hot, put in so much Fish as
the Oyle will couer and when it wastes
you must supply it. Then frye Bayleaues, [<Baxleaues,]
where the Fish hath beene fryed
in whole pieces: put Claret Wine into
an earthen Panne, put the fryed
leaues into the bottome of the Panne,
and let some of them lye aloft: slice an
ounce of Nutmeg, or rather two, as
much Ginger, and large Mace, a few
Cloues, and Wine-vinegar: put your
<<F3b>>
marble Fish into the liquour, so as the
Bay leaues and spices couer it, as well
as it that lyeth vnder. And vpon
occasion serue it with the Bay-leaues,
and the spices of the liquour.
To congar Eeles, in collars, like
Brawne.
CUt them open with the skinne on,
and take the bone cleane out, large
Mace, grosse Pepper, some fine sweet
Hearbs, chopt vnder your Knife. Then
straw the Hearbes and the Spices, all
along the inside of your Eele, and
rowle it like a collar of Brawne: so
may you doe with Tenches, boyled in
fayre water, white Wine, and a quantitie
of Salt, so put in some sliced Ginger,
Nutmeg, and Pepper in graine.
When it is well boyled put it into an
earthen Pan, couered with the owne
liquour, and a little white
Wine-vinegar.
<<F4a>>
To sowce a Pigge in collors.
CHine your Pigge in two parts:
take out all the bones, lay it in a
Keeler of Water [<?ater] all night. The next
day scrape off all the filth from the
backe, and wipe it very drye: then cast
Pepper on it, a little large Mace, and
Ginger, with a Bay-leafe or two, euen
as you would doe a collar of Brawne,
and let your Pan boyle before you put
it in: keepe it with scumming vntill
it be halfe boyled, then take out a ladlefull
or two, and put it in a Panne by it
selfe, put into this boyling some
Rennish or Claret Wine, sliced Nutmeg,
grosse Pepper, sliced Ginger. Let it
stand vntill it be almost colde, and
then dish it with Bay-leaues.
<<F4b>>
To sowce a breast of Veale.
BOne your breast, and lay it in faire
water, vntill the blood bee gone.
Then take it, and drye it, and take all
kinde of sweet Hearbes, Nutmeg beaten,
Sinamon beaten, Ginger beaten,
but not too fine, Callander, pared
Lemmon-pill cut in fine pieces: mingle all
together, spread your Ueale, and cast
it on the inside, and then rowle it like
a collor of Brawne, binde it close. Let
your liquour boyle, and put in your
Ueale. So you may vse Rackes
vnbound, and Breasts vnbound. Let it
be scumd very cleane: then put in a
Fagot of sweet Hearbes, and keepe it
couered, for that will make it white:
when it is almost boyled, throw in
sliced Nutmeg, large Mace, a little
Ginger, a Lemmon or two sliced.
<<F5a>>
To hash a shoulder of Mutton, or
a Legge of Lambe.
TAke your meat off the Spit, and
hash it into a Pewter Dish: put
in some Rennish Wine, Razins of the
Sunne, sliced Lemmon, raw Oysters:
put them altogether into a Pipkin, and
stirre them. Jf you want Oysters,
and Razins, then take two Onyons
whole, put them into the meat. Jf
you want Wine, take strong broth,
Uergis, and Sugar. Throw a few
Barberryes into the Dish, and serue
it on toasts or sippets.
A Legge of Lambe fearst with
Hearbes.
SErue it as is before shewed, with
sweet Hearbes, and grated Bread,
Bisket-seedes, a few Coriander-seedes,
Lemmon pils, minst fine, Nutmeg
sliced, sliced Dates, a little grosse
<<F5b>>
Pepper, Capers washt cleane: put
all together with sixe or seauen yolkes
of new layd Egges, hard roasted, and
whole, and put them into your stuffe,
and worke them with Sugar, Rosewater,
and Uergis, and the marrow
of a bone or two, Salt, and Pepper,
put all together into the skinne:
Carrawayes, and Orrengado are fittest
garnish for your Dish.
To smoore Calues feet.
BOyle and blaunch them, and lay
them in fayre water and Salt, and
when they are colde cut them in the
middest, and take out the blackenesse,
and put them in a Dish with sweet Butter.
Mince Parsley, Onyons, and tops
of Time, Currins, large Mace, Pepper,
with a little Wine-vinegar. Let
all stue together vntill they be ready:
put in a few Barberryes, chopt Parsley
fine, two or three yolkes hard, and
<<F6a>>
minst by themselues, Rosewater, and
Sugar, and when you [<yeu] serue it, strow
it with Parsley and hard Egges.
Another way.
BLaunch them as before, put them
in a Dish with fayre water and
Butter, chop Lettice, and Spinnage,
with the backe of your Knife: and put
them in a Dish: let them boyle with
large Mace, sliced Lemmon, a few
Grapes, or a stewed Cucumber sliced.
Let all boyle well together with Pepper:
straine into a Dish the yolkes of
Egges, Uergis, and Sugar: straine
them together when they goe to the
Table. This boyling will serue for
Neates feet, Sheepes Trotters, or
Hogges feet: serue them hot at
Supper.
<<F6b>>
To hash Neates-Tongues.
BOyle them, and blaunch them,
and slice them in pieces, put them
into a Pipkin with Razins of the
Sunne, large Mace, Dates sliced, a
fewe blauncht Almonds, and Claret
Wine, boyle all together with halfe
a pound of sweet Butter, Uergis, and
Sugar. Straine a Ladle full of
liquour, with the yolkes of about halfe
a dozen Egges.
The same vvith Chestnuts.
SErue your Tongue, as before:
put it in a Pipkin with blauncht
Chestnuts, strong broth, a Fagot of
Hearbes, large Mace, washt Endiffe,
a little Pepper, a few Cloues, and
whole Sinamon. Boyle all
together with Butter, season
them with Salt, onely
garnish your Dish
as you list.
FINIS
tgl, 5.9.2001