To boyle a Capon larded with Lem­mons on the French fashion.

TAke a fat young Capon, and three or foure peeces of a neck or chine of Mutton, & put them together in a pot or Pipkin vntill your Ca­pon bee tender: boyle them with as much faire water as will couer them, then take a pinte of the broth out from them, and put it in another Pipkin: put in six blades of whole Mace, as many Dates broken in quarters, and eight lumpes of Mar­row: then take two Hartichoake bot­tomes, cut them in square peeces or quar­ters: [Page 88]if you haue no Hartichoakes, then take potatoes, and as much sugar as will swéeten it, boyle them on the fire, vn­till the Marrow be boyled, then take the yolkes of fiue or sire Egs, halfe a pinte of Sacke or Muscadine, wring in the juyce of two or thrée Lemmons, a little Sugar, a little Amber-gréece, a little Rosewa­ter, and Salt, strain them thorow a Can­uis strainer, and put them into a pipkin to your Marrow, brew thē together with your Ladle, that they curdle not. Garnish the Dish with wet Suckets and preserued Barberries, your Sippets must be dyet­bread: then take vp your Capon, and take a preserued Lemmon cut in long slices, draw those slices thorow the breast of the Capon thicke, lay the Capon into your garnisht Dish, and pour your broth hot on the top of the Capon: Lay on it Sucket and preserued Barberries, scrape on fine Sugar, then serue it hot to the Table.

To boyle Chickens.

BOyle your Chickens in a Skillet or green pipkin, with as much faire wa­ter as will couer them, put to two or thrée whole Maces, and put into them a good [Page 89]péece of Butter, and a little salt, according to the quantity of your broth, one handful of pickt Parsley, two or thrée sprigs of Time and Winter: Sauory stript, bruise them together, & put them into your pip­kin to the Chickens, and when the Chic­kens bée almost boyled put in a handfull of Gooseberries or clusters, of Grapes gréene, or Lemmon payred & cut in pee­ces, or Barberies off the frée or out of the pickle: take any of these fruits, garnish your dish fitting for your Chickens, serue them in vpon hot sippets, lay the Liuers & the Gizzards with the fruit on the Chic­kens, scrape on fine sugar, and serue it hot to the Table.

Another way to boyle Chickens, or a Capon in white-broth.

TAke and boyle in a pot or pipkin two or thrée small Chickens, take two or three blades of whole Mace, as many quartered Dates, three or foure lumps of Marrow, a little Salt, a little Sugar, the yolkes of two or thrée Egges, a quarter of a pinte of Sacke, straine your Egges, and Sacke thorow a Canuis strainer, and put them into the Chickens, brew it with [Page 90]your Ladle for curdling: slice a Lemmon rinde, but first taste it, that it be not bit­ter, if it be, pare it, and garnish your Dish with Lemmons and hard Egs quartered then poure the broth vpon sippets, & lay in the Chickens, scrape on Sugar, and serue it hot.

Another way to boyle Chickens, for one that is sicke, and to pro­voke sleepe.

PUt two or three small Chickens into a green Pipkin, with as much faire water as will couer them, scumme them and put into them the top or bottome of an vnchipt Manchet, two or three blades of Mace, one handfull of Raisins of the Sun, the stones pickt out, as much sweet Butter as a walnut, parboyl three or four hard Lettices in Lettice water in a Skil­let, cut them in quarters, put them to your Chickens, wring in the juyce of a Lem­mon, let him drinke the broth, and eat the Lettice with the Chickens: If the Pati­ent be bound in the body, put not in the Butter vntill the Chickens be boyled.

Another way to boyle them on Sorrell­sops, for him that hath a weake stomacke.

BOyle them in as much faire water as will couer them, with pickt Parsley and swéet Butter stopt in their Bellies: put into the broth, Parsley, Winter-sa­norie and Tyme pickt and stript, a blade or two of Mace; one handfull of gréene Sorrell, stampt in a wooden Dish, or stone morter: put halfe your broth into the Sorrell from the Chickens, wring in the juyce thorow a Canuas strainer into a pewter Dish, put in as much Butter as a walnut, a little Sugar, then set it on a chafingdish of coales, then take a deep Dish, slice in some Manchet, couer the bottome of the dish with them, poure the other halfe of the broth from your Chick­ens vpon the Sippets, and lay the Chic­kens on them, then take your Sorrell sawce, & pour it on the Chickens, scrape on Sugar, and serue it hot to the Table.

To boyle Partridges.

PUt two or thrée Partridges into a pip­kin with as much water as will couer [Page 92]them, then take thrée or foure blades of Mace, one Nutmeg quartered, fiue or six whole Cloues, a péece of sweet Butter, two or thrée Manchet toasts tosted brown soak them in a little Sacke or Musca­dine, straine it thorow a Canuas strai­ner with a little of the broth, then put them into the Pipkin, to the Partridges, boyls your Partridges very softly, often turning them vntill your broth bee halfe boyled away, then put in a little Salt and a little sweet Butter: when your broth is boyled, garnish your dish with a sliced Lemmon, the yolk of an hard Egge minst small, then lay on small heapes betweene the slices of the Lemmon, then lay your Partridges in your garnisht dish vpō sip­pets, and pour your broth hot vpon them, lay vpon the breast of your Partridge round slices of a Lemmon pared, mince small, and strew on the yolke of a hard Egge: pricke all ouer the breast of your partriges fiue or six wing-feathers, scrape on Sugar, and serue it hot. In like manner you may boyle young Phesants, or young Turkies, or Peachickens, or Woodcocks, or Quailes, or Larkes, or Sparrowes.

To boyle a Legge of Mutton on the French fashion.

TAke a faire Legge of Mutton, and a piece of suet of the kidney cut in long slices as bigge as ones finger, then thrust your knife into the flesh of your Legge down as deep as your finger is long, and thrust into euery hole a slice of the afore­said Kidney Suet, but take heed that one peece touch not another: boyl your Legge well, but not too much, then put halfe a pinte of the broth into a Skillet or pipkin and put to it three or four blades of whole Mace, halfe a handfull of Currans and Salt, boyle them vntill the broth be halfe boyled away: then take it off the fire, and straight before the broth hath done boy­ling, put in a peece of sweet Butter, a good handfull of French Capers, and a Lemmon cut in square peeces like Dice, with the rinde on, and a little Sacke, and the yolks of two hard Egges minst. Lay your Legge of Mutton with the fairest side vpward upō sippets within your gar­nished dish: hauing all these things in rea­dinesse to put into your aforesaid broth when it comes boyling off the fire, then [Page 94]poure it on your Legge of Mutton hot, so scrape on Sugar, and serue it hot to the Table.

To farce a Legge of Mutton.

CVt out all the flesh at the Butte end, from a faire Legge of Mutton, but take héed you cut not the vttermost skin, mince the flesh smal that you haue cut out euen as it were for pies, thē mince among your meate foure pound of dubbing suet, so you may make of it fiue or sixe small pies, and yet there may be left enough to fill your Legge againe, but before you put it into your Pyes, season it with a little white Salt, and a little Sugar, Cloues, Mace, and Nutmegges: thrée or foure spoonefuls of Rose-water, halfe an handfull of Carraway-seed, couered with Sugar, two pound of Currans, one of Raisins of the Sun without their stones, sixe Dates minst, stirre all these betwixt your hands and fill your Pies, bake them in a moderate Quen, for they will endure no great heat, and will be baked in an houre; then take the rest of the meat that is left, and worke it with an Egge, and put it into your Legge of Mutton, [Page 95]where your meate came out. This lets you vnderstād, you must leaue out of your Pies as much as will fill your Legge of Mutton, then prick vp your Legge with a pricke at the end where you put your meat in: then set it in an Quen in an ear­then panne or Dish, or if you please you may put it on the spit and roast it: if you doe so, then set a dish vnder it and saue the grauy, and if you take the thickest of the grauy that is in the bottome of the Dish, put a little White-Wine, and Vinegar, a few Barberries, and the yolke of an hard Egge minst: if you haue no Barberries, then take Capers; lay your Legge on sip­pets, and garnish your Dish with sliced Lemmons & Barberries, or Capers, pour your sawce hot on, and scrape on Sugar, &c.

To farce a Legge of Lambe.

CVt out all the meate, as before in the Mutton, and mince it with halfe a pound of beefe Suet very small, then the two handfulls of Parsley picked cleane, halfe a handfull of Winter-Sauory and Time picked very clean, and mince them very small: then season your aforesaid [Page 96]Lambe with halfe the hearbes, and a lit­tle Cloues and Mace, a little Sugar and white Salt, a little Salt will be enough: then put in a handfull of Currans, and worke it vp with an Egge: then put half your meat into your Legg of Lambe, and prick vp the end with a prick, and worke the rest of your meate into little round cakes, as broad as a shilling: put your Leg of Lambe into the pot, with as much Mutton broth as wil couer it, if you haue it not, then take faire water, and put in a little Cloues and Mace, & the other halfe of the Hearbes, and the meat that you did make in little cakes, and let it boyle with often turning it round, vntill it be boyled vnto a pinte: then put in three or foure spoonefuls of Vinegar, and then take vp your Legge of Lambe, and put it into a boyld meat Dish vpon sippets: and pour your broth and your round peeces of the meat on the top of the Lamb: then scrape on fine Sugar, & serue it hot to the table.

To stew Trouts.

PVt three or four Trouts in a pewter dish, and a quarter of a pinte of white-Wine, [Page 97]or of Sacke, with a péece of swéet Butter, as bigge as an Egge, a little whole Mace, a handfull of Parsley, a little Sauory and Tyme, mince all together, and put them into the Trouts: if you haue no Wine, take faire water, and one spoon­full of Vinegar, and a little Sugar, and let these stew a quarter of an houre, then mince the yolk of an hard Eg, and strew your Trouts with it, poure the broth and Hearbes all ouer them, scrape on fine Su­gar, and serue it hot to the Table.

To make a farst Pudding.

MInce Mutton, Veale, or Lambe, with béefe Suet, a handfull of Par­sley, a little Winter-Sauory and Tyme: season your meate with a little Cloues and Mace, Salt and Sugar, worke it vp like birds or little bals, or like Lemmons, put them in a pewter dish, put to them a little-Mutton or fresh Beefe broth, as much as will couer them, put into the broth a little Mace, Winter-Sauory, Parsley and Tyme, shred small together: it must bée put in when the broth is halfe stewed, and so it will make it gréen. [Page 98]Garnish your dish with a sliced Lemmon or Barberries: Lay Sippets about your Dish, and lay your Birds or Bals on the sippets, then put a spoonefull of Sugar, & two of Vinegar: poure your broth on them, scrape on fine Sugar, and serue it in to the Table hot.

To boyle a Pike.

TVrne a Pike round with his taile to his mouth, couer it with fayre water in a panne or in a kettle, and with it also cast in a good handfull of white Salt, a handfull of Rosemary, Time, sweet Mar­joram and Winter-Sauory: when your water boyles put in your Pike, and make it boyle vntill it swimme, and then it is boyled enough: then take a little White-Wine and Verjuyce, about the quantity of half a pinte, a few Prunes, a little large Mace Sugar, Currans, sweet Butter, as much as an Egge: Let all these boyle to­gether vntill your Currans be soft: then take vp your Pike and lay it vpon sippets & if you will you may take off the scales, but the best is to let them alone: Lay all ouer your Pike parboyld Parsley, and pickled Barberries, then take the yolkes [Page 99]of two new-layd Egges, straine them with a little White-Wine or Verjuyce, and put them into your broth vpon the Pike, scrape on fine Sugar, and serue it hot to the Table.

To farce a Legge of Mutton on the French fashion.

CVt out all the meate of a faire Legge of Mutton, at the butte end, mince it with halfe a pound of Beefe-suet, take a handfull of Parsley, six sprigges of Win­ter-Sauory, and as many of Time, mince all together very small, and put it into your meate: then season your meat with Cloues, Mace, Salt, Sugar, and a hand­full of Currans: worke vp your meate and Hearbes with a couple of Egges, and put it into the skinne of the Legge of Mutton where you cut it out: prick it vp close with a long pricke, then take the rest of your meate, and work one halfe of it into little cakes, as broad as a shilling, let the other halfe be in little crums like minst meat: then couer your Legge of Mutton in faire water, in a Pot or Pipkin, and put your round peeces of meat, and all your loose meat in, then take [Page 100]sixe blades of whole Mace, six Dates quartered, a handfull of French Capers, halfe a handfull of Currans, and two spoonfulls of sugar, a little beaten Cloaues and Mace, boyle all these together softly, ouer a moderate fire, oftentimes turning your Mutton that it burne neither to the pots-side nor bottome, and when it is boy­led to the quantity of a pinte and a halfe, then garnish your Dish with Capers and a sliced Lemmon, then mince the yolk of an Egge as small as Dice, you must take the Lemmon rinde and all, but if it be bit­ter, it will marre the taste of the meate, therefore pare off the yellow outside: then lay your Legge of Mutton in Sippets on your Garnisht Dish, and put into your broth a little Sacke or Muscadine, or White-Wine: if you haue none of all these, then take a little Vinegar and Su­gar, the quantity of the fourth part of a pinte, poure your broth on the toppe of your Legge of Mutton, then cast on it your aforesaid minst Lemmon & yolks of Egges, hauing them ready against your Mutton be boyled, then scrape on Sugar, and serue it in hot: you may lay about it and vpon it garnishing of puft-paste, if you [Page 101]haue it not ready, then a Lemmon will serue as well.

To boyle a Carpe or a Breame.

COuer your Carpe or Breame with faire water, in a Skillet or pan vpon the fire, put in a handfull of white-Salt, a handfull of Rosemary, Tyme and swéete Marjoram, put in a pinte of White-wine Vinegar, or a quart of White-wine or Claret, and make it boyle: then take a faire Carpe or Breame quicke, take out the guts, and wash your filth cleane, tie it vp close in a cloth, that the scales fall not off with boyling: then put it into the boy­ling liquor, let it boyle vntill it swimme, then take a pinte of Claret Wine, and foure races of the whitest Ginger sliced, sixe blades of whole Mace, a good péece of swéet Butter, and a handfull of Sugar, let it boyl vntill it taste of the spices: then take vp your Carpe, or your Bream, and lay it vpō sippets in a Dish broad enough for your fish, and put into your Wine and spices another peece of swéet Butter, when it hath done boyling, (for then it will not be so oylie,) then powre it on the toppe of your fish, then strew on good store [Page 102]of beaten Ginger vpon the Fish, being so boyled as is before shewed: scrape on fine Sugar, and serue it hot: but in any wise take héed you break not the scales of your Fish.

To boyle a wild-Ducke, Widgin, or a Teale, on the French fashion.

DResse your Fowle, trusse vp the Legges vpon the backe, put it vpon a Spit, with a quick fire, half roast it, and set a dish vnder it to saue the grauy, baste it once with swéet Butter, but no oftner: when you thinke it halfe roasted, take it vp and lay it in the Dish wherein you sa­ued the grauy, launch it downe the breast with your knife, and cut vp the wings broad like a Shoulder of Mutton: then take a handfull of Parsley, fiue or sixe sprigges of sauory, and as much Time, and a handfull of Raisins of the Sunne without their kernels or stones, mince all together small, then put your Ducke or other fowle afore named into a Pipkin, with as much as halfe a pinte of strong Mutton broth, or fresh Béefe broth: put in a quarter of a pinte of Sacke or White-wine, then put in halfe your Hearbes, and [Page 103]Raisins and grauy of your Ducke into the Pipkin vnto your Ducke, put in six blades of whole Mace, a little Sugar, a graine or two of Salt, let your Ducke boyle, oft turning it, untill it be halfe boy­led away: in the meane while, take the other halfe of the Hearbes, and Raisins, mingle them with the white of an Egge, and fry them with a little suet in a pan, in round Cakes like Figges, frye them thorowly and they will be gréen, but burn them not. Then dish vp your Duck vpon Sippets, and powre your broth vpon the toppe, & lay on your round Sippets vpon the breast of your Duck, scrape on Sugar, and serue it hot to the Table.

Another way to boyle small Carpes or Breames.

SCrape your Fish, and put it in a skillet or Pipkin, and halfe a Pinte of faire water and as much White-wine, take the milches and refuse of your Fish, wash thē cleane, and put them again into your fish: then put in fiue or sixe blades of whole Mace, a handful of Parsley clean pickt, a little Sauory, and as much Time stript, a [Page 104]good péece of swéet Butter, a little Sugar: put all these into your fish, and let it boyle vntill it be halfe boyled away, then put in a handfull of Gooseberries or Grapes in clusters, or if you haue neither of both, thē take Barberries, or a sliced Lemmon, and straine the yolkes of thrée Egs with a little Vinegar or White-wine, put it in­to your broth to thicken it: then Dish vp your fish with any garnishing that you haue, and lay in your fish, and powre the broth vpon it, scrape on Sugar, and serue it hot to the Table.

Another way to boyle a Legge of Mutton or Lambe.

CVt a péece of Kidney suet in square peeces of the bignesse and length of your finger, & then thrust your knife in­to six or seuen places of the meat, and put your peeces into the holes: boyle your Mutton or Lambe, often turning it, but take heed you ouerboyle it not: then boyle a good handfull of Parsley tender, mince it small with your Knife, then warme a quarter of a pinte of white-Wine Vine­gar with a Chafindish of Coales, with a peece of sweet Butter as bigge as an [Page 105]Egge, and put in a few clusters of Bar­berries, boyled or pickled: then Dish vp your meat vpon sippets, poure this sauce vpon it, and serue it hot.

To boyle Eeles.

FLey and wash your Eeles, and cut them in peeces about a handfull long, couer them in a pot or Pipkin with wa­ter, put to them a little Pepper, and Mace beaten, and sixe Onyons in thin slices, a little grated bread, three or foure spoone­fuls of Ale-yeast, a good peece of sweete Butter, a handfull of Parsley, a little-Winter-Sauory, and as much Tyme, shred them small, and put them in, and boyle them moderately halfe an houre: as soone as they beginne to boyle, put in a handful of Currans well washt and pickt, and when it is boyled, put in a little Vi­negar or Verjuyce, and another peece of sweet Butter, and a little Salt; then lay them vpon sippets, and serue them hot to the Table.

To boyle a Rabbet.

FLey and wash your Rabbet, slit the hinder legs on both sides of the back­bone, [Page 106]turne them forward and trusse it, pricke them close to the body of the Rab­bet, and set the head right vp, with a prick right downe in the neck, then put it into a pot or Skillet, that you may turne it in and couer it with faire water, and make it to boyle: then season it with a little whole Mace, swéet Butter and Salt, and a few Currans, a handfull of Parsley, a little Winter Sauory and Time, bruised with the back of a Ladle: then scrape a raw Carret, then take the yolkes of two hard Egges, a toast of manchet, straine it with a little Verjuyce thorow a strainer, and put all these into it, both to season it and to thicken it then let it boyle leisurely with often turning it, vntill your broth be halfe boyled away: then put in a little swéet Butter, a little Sugar, and a little more Verjuyce, and then dish it vpon sip­pets, and powre your broth vpon it, scrape on Sugar and serue it hot to the Table.

To boyle Lamprels.

WAsh your Lamprels, but take not out the Guts, cut them in péeces about an inch long, & put into the pot or posnet twice so much water as wil [Page 107]couer them, season it with Pepper and Salt, thicken it with a few Onyons, & a little grated bread, and a little Ale-yest, then shred a handfull of Parsley, a little winter-Sauory and Tyme small, let all boyle vntill the broth be half boyled away: then put in a good péece of swéet butter, & let them boyle a little more, then serue it either in dishes or in porengers.

To boyle a Necke, or a Loine, or a Chine of Mutton, or to boyle a Necke, or Legge, a Fillet, or a Knuckle of Veale, or to boyle a Legge, or Loine of Lambe.

CVt any of these meates in so big pée­ces as that two or thrée of them may serue in a Dish, and put them into a Pot, with so much water as will couer them: If you haue one necke of Mutton or Veal, then you may take two handfuls of Parsley, and ten sprigs of Winter-Sauo­ry, & as much of Tyme: then put into these Hearbs twelue reasonable great Onyōs, but if they be small, then take the more, grate in halfe a penny loafe, put into [Page 108]these an ounce of Cloaues and Mace, two or thrée cornes of Pepper, all your spices being beaten small, put in the quantity of one ounce of Sugar, and sixe spoone­fulls of Ale-yest, and a little Salt: put all these into your meate when it begins to boyle: then let it boyle moderately vntill it be halfe boyled away, often stirring it that it burne not, then put in fiue or sixe spéenefulls of Vinegar: then you may Dish it in as many Dishes as you sée fit­ting, according to the occasions: serue it in to the boord hot.

To stew Smelts or Flounders.

PVt your Smelts or Flounders in a déep dish, put to them a quarter of a pinte of Vinegar or white-wine, as much Butter as two Egges, put in a little great Pepper, [...] handfull of Parsley, sixe sprigs of Winter-Sauory and as much of Tyme, shred them, & mince them small in the yolkes of two hard Egges: put in all these when you put in your fish, and let them stew, now & then turning them and your fish, and when you sée them stewed, dish them vpon sippets, and lay on [Page 109]them bunches of pickled barberries, scrape on Sugar, & serue them hot to the table.

To boyle Pigeons on the French fashion.

TRusse your Pigeons ready to be boy­led, couer them with water, take two or thrée blades of whole Mace, a handfull of French Capers, a few Raisins of the Sunne, shred small three or foure Dates, broken into quarters, a good péece of swéet Butter, and a little Sugar, let them boyl halfe away, then put in the yolk of a hard Eg minst, a little sweet Butter, three or foure spoonfuls of Vinegar, as your taste shall direct you, more or lesse: garnish your dish with some of your aforesaid Egges, and take out some of your Capers out of your broth, lay them vpon sippets, scrape on Sugar, & serue them hot to the Table.

Another way to boyle a Pike.

TAke out the riuet out of your Pike, and wash it, and cut it in peeces all of a length, three peeces are enough, then take the middle peece and slit it down the [Page 110]back into two péeces, then couer it in the pan or kettle with fair water, and boyl it with a handfull of white Salt and sweet Hearbs, but put not in your fish vntil the water boyl, and then let it swimme before you take it vp, for it is not enough til thē: then take it vp, & lay it vpon sippets with the head and taile, and cut ends both toge­ther in the middle of the Dish, then lay your middle péeces on each side one, with the scales vpward: if it be a smal Pike you may take off the scales: but if it be a great one, then let them alone, for they keepe your fish very white: boyl a good handfull of Parsley tender, and mince it fine, & put it into a Pipkin with a quarter of a pinte of Vinegar, and as much sweet Butter as an Egge, eight or nine clusters of Par­boyld Barberies, a little Sugar to take a­way the sharpnesse of your vinegar, poure it vpon your dish of fish hot, but let it not boyle: scrape on Sugar, &c. You may gar­nish this dish with boyld Parsley, Bar­beries, and mince also the yolke of an Egge and strew on it.

To boyle Olives of Veale.

CVt a fillet of Veale in thin slices, as broad as your hand, and then beate them with the backe of your chopping Knife, then take two handfuls of Parsley, and halfe a handfull of Rosemary and Tyme, picke them and shred them small, put to them a handfull of Currans, the yolks of two or three hard Egges minst, a little Sugar: work all these with a raw Egge: season your peeces of Veale with Mace, Pepper, Ginger, and Salt: then put your farcing hearbes vpon your thin pee­ces of Veale, and rowle them vp as big as an Egge, and prick them with a small pricke, and keepe them close, then couer them in a Pipkin with faire water, with a handfull of French Capers, and a hand­full of Currans: and the other half of your hearbs: vnderstand that you must put but half your hearbs to your Oliues: then put in a little Pepper, Mace beaten, a little Sugar: boyl all these together, with often turning them that they burn not, and put in a good peece of sweet Butter, Vinegar, and Sugar: dish it vpon sippets and serue it to the Table.

To boyle a Mullet, or a Pike with Oysters.

TAke a faire Mullet or Pike, trusse it round, and set it on a kettle of water, and throw into it a handfull of Salt, and a handfull of sweet Hearbes, and make your water boyle: then tye your Mullet or Pike in a faire cloth, and put it into your boyling liquour, and put it in a pinte of White-Wine Vinegar, and let your fish boyle leisurely vntill it swimme: take the riuet and a pinte of great oysters, and as much Vinegar as their grauy, thrée or foure blades of Mace, a little grosse Pep­per: boyle all these in a Pipkin by them­selues, vntil your Oysters be boyled, then straine the yolkes of two or thrée Egges with halfe a pinte of Sacke, or White-wine, put in a little Sugar, and another péece of Butter, then put in your Wine and Egges: then dish vp your fish vpon sippets and powre your broth vpon it: scrape on fine Sugar, and serue it hot, &c. With this broth you may stew a Capon, but thē you must take roasted Ches-nuts, being roasted very tender, but not burnt, and stéep them in Sacke or Claret-wine, [...] [Page 113]& put them into your Oysters: then dish vp your Capon vpon sippets, and your broth vpon it: scrape on Sugar, and serue it in hot to the Table.

To boyle a tame Ducke.

COuer your Ducke with faire water in a Pipkin, put in fiue or six blades of Mace, a handful of Raisins of the Sun, fiue or sixe sliced Onyons, a good peece of sweet Butter: when your Ducke is half boyled, put in thrée or four péeces of Mar­row, let them boyle vntill your broth bée half boyled away, then put in a little Vine­gar: garnish your Dish with parboyld Onyons, and Raisins of the Sunne. Lay your Duck vpon sippets in your garnisht Dish, and poure your broth and Onyons vpon the toppe of your Duck: scrape on Sugar and serue it hot to the Table.

To boyle a rashar of Mutton, or of cold Lambe.

SLice cold Mutton or Lamb into thin slices, and put it into a pewter or ear­then Dish, and put to it halfe a pinte of [Page 114]Claret-Wine, a blade or two of Mace, a Nutmeg sliced in round slices, and a little Sugar, a little Butter: stew your Mutton vntill it be thorow hot, and lay your rash­er vpon sippets.

To boyle a Knuckle of Veale, or a necke of Mutton.

CVt your Knuckle or neck into péeces, boyle it in a gallon of faire water, put in seuen or eight blades of Mace, as many peeces of whole Cinamon & Nut­megs, ten whole Cloues, a pound of Rai­sins of the Sunne, the stones pickt out, a pound of Currans, half a pound of French Barley cleane washt, put in all this after that your meat beginneth to seeth, and is scummed. If you boyle a knuckle of veale then you were best, if you haue it, to boyle a Marrow▪ bone with it: but if you boyl a necke of Mutton you need not: boyle all this vntill it come to a pottle, then put in Salt by discretiō, as your taste [...] all direct you, put in halfe a pinte of Claret-Wine, and if it be not sweet enough, you may put in Sugar▪ sippet it, and serue it, &c.

To stew the ribs of a necke of Veale in steakes.

PVt fiue or six ribs of a neck of Veale into a pewter Dish, pricke into euery rib two or three Cloues, put to it halfe a pinte of Mutton or Beefe broth, foure or fiue blades of whole Mace, half a handfull of Currans, three or foure Dates broke in quarters, a little Saffron tide vp in a cloth, a peece of sweet Butter as big as an Egge: stew these halfe away, close co­uered, turning them often: then put in a little Verjuyce, and lay your steaks vpon sippets, powre your broth on them, scrape on Sugar, and serue them hot to the table.

A generall Table of direction for the order of Carving up of Fowle, to direct them which know not, and are wil­ling to learne.

Of the Carving of all manner of Fowles.

From the Feast of Whitsontide unto Midsummer.

IN the second Course for the meates be­foresayd yee shall take for your sawees, Ale, Wine, Vinegar, and powders after meate, but Ginger and canell from Penti­cost to the Feast of S. Iohn Baptist.

The first course shall be Béefe and Mut­ton with sodden Capons, or roasted, and if Capon be sodden, array him in the manner aforesaid, & when he is roasted, thou must cast on Salt, with Wine or with Ale, then take the Capon by the legges, and cast on the sawce, and breake him out, and lay him in a Dish as he should flie, first yée shall cut the right legge and the right shoulder, and betwéene the foure members lay the brawne of the Capon with the croupe in the end betweene the legs, as it were pos­sible for to be joyned together, and other bakte meates after. And in the second course, pottage shall be Iussell Charlet or Mertrus, with yong Geese, Veale, Porke, Piaeons, or Chickens roasted with Pam­puffe, Fritters, and other bakte meates after the ordinance of the Tooke. Also [Page 175]the Goose ought to be cut member to mem­ber, beginning at the right legge, and so forth vnder the right wing, and not vpon the ioynt aboue, and it ought to be eaten with gréene Garlike, or with Sorrell, or tender Vines or Verjuyce in Summer season after the pleasure of your Soue­raigne: also yée shall vnderstand that all manner of Fowles that haue whole féet, should be raised vnder the wing and not aboue.

From the Feast of Saint John the Baptist unto Michaelmas.

IN the first course: Pottage, Worts, Gruell and Furmenty, with Venison, and Mortrus, and pestles of Porke, with green sawce, roasted Capon, swan with Chawdron. In the second course, pottage after the ordinance of the Cookes, with ro­sted Mutton, Veal, Pork, Chickens or en­doured Pigeons, Hernesewes, Fritters or bakte meates, and take heed of the Fe­sant, he shall be arrayed in the manner of a Capon, but it shall be done drye without any moysture, and he shall be eaten with salt, and powder of Ginger, and the [Page 176]Hernesew shall be arrayed in the same manner without any moysture, and hee should be eaten with Salt, and Powder, also ye shall vnderstand that all manner of Fowles hauing open clawes, as a Ca­pon, shall be tired and arrayed, as a Capon and such other.

From the Feast of Saint Michaell unto the Feast of Christmas.

IN the first course pottage, Beefe, Mat­ton, Bacon, pestles of Porke, or with Goose, Capon, Mallard, Swan or Fesant, as it is before said, with Tarts or Bakte-meates, or Chines of Porke. In the se­cond course, Pottage, Mortrus or Conies or Sew: then roast flesh, Mutton, Porke, Veale, Pullets, Chickens, Pigeons, Teales, Wigions, Mallards, Partrich, Woodcocke, Plouer, Bitturne, Curlew, Hernesew, Venison roast, great Birds, Suite, Feldfares, Thrushes, Fritters, Chewits, Beefe with sawce, Geloper, roast, with sawce pogill, and other baked meates as is aforesaid, and if yee carue before your Lordor your Lady any sodden flesh, carue away the skinne aboue, then Carue reasonably of the flesh for your [Page 177]Lord and Lady, and specially for Ladies, for they will soone be angry, for their thoughts be soone changed, & some Lords will be soone pleased, and some not▪ as they bée of complexion. The Goose and swan may be cut as yee doe other Fowles that haue whole féete, or else as your Lord or your Lady will haue it.

Also a swan with a Chadron, Capon, or Fesant, ought to be arrayed, as it is afore­said, but the skin must be had away, and when they haue beene carued before your Lord or your Lady, for generally the skin of all manner whole footed Fowles, that haue their liuing on the water, their skins be wholesome and cleane, for by cleannesse of water and fish is their liuing, and if they eate any stinking thing, it is made so clean with the water that all the corruption is clean gone away from it.

And the skinne of a Capon, Henne, or Chicken be not so cleane, for they eate soule things in the streets, and therefore the skinnes be not so wholesome, for it is not their kinde to enter into the Riuer to make their meat boyd of the filth. Mal­lard, Goose, or Swan, they eate vpon the land foule meate, but auon after the [Page 178]kinde they goe to the riuer, and there they clense them of their foule stinke. A Fesant as it is aforesaid, but the skin is not whol­some, then take the heads of all field birds, & wood birds, as Fesant, Peacock, Par­trich, Woodcock, Curlew, for they eate in their degrée foule things, as wormes, toades, and other such.

The second Part of the Sewing of Fish.

A true and approved Receit, for the right making of the best Ipocras.

TAke of Grains halfe a dragm, take of Cinamon 4. ounces, of Ginger, two ounces, of Nutmegges halfe an ounce, of Cloues and Mace of either a quarter of an ounce, bruise these well in a Mortar, and infuse them in a gallon of white wine 4. or 5. dayes, the vessell being close stopt, then put to it a pound of sugar, and a half, when the sugar is dissolued, put to it balf a pinte of Rose-water, and as much milke; let it stand a night, and then let it run thorow in Ipocras Bagge, then may you put it into a fine new Rundlet if you purpose is péepe it, or if you spend it presently, you may put it into certaine pots for the pre­ent.

An excellent and much approved receit, for a long Consumption.

TAke 8.10. or 11. white Snayles, and breake away their shells from them, then put them into a bowle of water for twelue houres, to clense themselues from their slime, then take them from that wa­ter, and put them into an other bowle of running water for twelue howers more, then take them out, and put them into halfe a pinte of White Wine, and keepe them in it twelue houres, then take a quart of Red Cowes Milke; and put the Snayles out of the Wine into the Milk, and boyle the quart of Milke with the Snayles put into it, vntill it be boyld to a pinte, then put into it one ounce of Canded Sugar, and so giue the sick party the same to drinke euery morning, and at foure of the clocke in the afternoone, but you must not let the sick party eate or drinke any thing else for the space of two houre s af­ter they haue taken this Receit, and with­out all doubt, this being duely made and taken accordingly, will with Gods help [...] recouer the party being very weak and [Page]farre spent in this long lingering sicknesse, and of my knowledge hath béene often ap­proued, and is found an excellent Receit to cure the same disease.