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<DATE>2009-05-15</DATE>
<RESPSTMT>
<NAME>Megan Marion</NAME>
<RESP>MURP</RESP>
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<EEBO>
<IDG S="marc" R="UM" ID="A88798">
<STC T="W">L624</STC>
<STC T="T">E1541_1</STC>
<BIBNO T="umi">99859017</BIBNO>
<VID>111078</VID>
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<TEXT LANG="eng">
<FRONT>
<DIV1 TYPE="title page">
<PB REF="1" MS="y">
<P>THE FRENCH COOK.</P>
<P>Pre&s;cribing the way of ma|king ready of all &s;orts of Meats, Fi&s;h and Fle&s;h, with the proper Sauces, either to procure Appetite, or to advance the power of Dige&s;tion.</P>
<P>Al&s;o the Preparation of all Herbs and Fruits, &s;o as their naturall Cru|dities are by art oppo&s;ed; with the whole skil of Pa&s;try-work.</P>
<P><HI>Together with a Treati&s;e of Con&s;erves, both dry and liquid,</HI> a la mode de France.</P>
<P>With an Alphabeticall Table ex|plaining the hard words, and other u&s;efull Tables.</P>
<P><HI>Written in French by Mon&s;ieur</HI> De La Varenne, <HI>Clerk of the Kitchin to the Lord Marque&s;&s;e of</HI> Uxelles, <HI>and now Engli&s;hed by</HI> I. D. G.</P>
<P><HI>LONDON,</HI> Printed for <HI>Charls Adams,</HI> and are to be &s;old at his &s;hop, at the Sign of the <HI>Talbot</HI> neere St. <HI>Dun&s;tans</HI> Church in <HI>Fleet&s;treet&punc;</HI> 1653.</P>
<P><FIGURE>
<FIGDESC>printer's or publisher's device</FIGDESC>
<P>London, Printed for Cha: Adams at the Talbott in Fleet-&s;treete ouer ag^t S^t. Dun&s;tans Church</P>
</FIGURE></P>
<PB REF="2">
<PB REF="2" MS="y">
<GAP DESC="duplicate" EXTENT="1 page">
</DIV1>
<DIV1 TYPE="dedication">
<PB REF="3">
<PB REF="3">
<HEAD>TO THE RIGHT HONOURABLE <HI>JOHN</HI> Earl of <HI>TANNET,</HI> &amp;c. My very good Lord.</HEAD>
<OPENER><SALUTE>My Lord,</SALUTE></OPENER>
<P>_OF all Cookes in the World, the French are e&s;teem'd the be&s;t, and of all Cookes that ever <HI>France</HI> bred up, this may very well challenge the fir&s;t place, as the neate&s;t and compleate&s;t that ever did attend the French Court and Armies. I have taught him to &s;peak En|gli&s;h, to the end that he may be
<PB REF="4">
able to wait in your Lord&s;hips Kitchin, and furni&s;h your Table with &s;everall Sauces of <HI>haut gou&s;t,</HI> &amp; with dainty <HI>ragou&s;ts,</HI> and fweet meats, as yet hardly known in this Land. I hope your Honour wil forgive my boldne&s;&s;e of beg|ging your Lord&s;hips Patronage, in his behalf, entreating your Ho|nour to con&s;ider, that having fir&s;t &s;et out his &s;kill in <HI>French,</HI> under the protection of a <HI>French</HI> Mar|que&s;s, he now as a &s;tranger doth humbly crave to be &s;heltred un|der the lu&s;tre of your honoura|ble name, that &s;o with the more credit and confidence, he may impart his &s;kill for the publique good, in teaching every body how to continue and prolong comfortably by a well reli&s;hed diet, the &s;weet marriage of Soul
<PB REF="4">
and Body. Be&s;ides, my Lord, your former commands are in|deed the fir&s;t and chief cau&s;e of my pre&s;uming thus far, e&s;teem|ing it to be a part of my duty, which will never be &s;atisfied, un|till &s;ome better occa&s;ion doe fur|ni&s;h me with a more &s;erious &s;ub|ject, whereby I may let all the world know, that all my ambi|tion is to de&s;erve the glorious ti|tle of</P>
<CLOSER><SIGNED>Your Lord&s;hips mo&s;t humble Servant <HI>Du Fre&s;ne.</HI></SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="to the reader">
<PB REF="5">
<PB REF="5">
<HEAD>To the Reader.</HEAD>
<OPENER><SALUTE>Courteous Reader,</SALUTE></OPENER>
<P><HI>_I</HI> Was de&s;ired by a noble Knight to Engli&s;h this Book; be&s;ides being &s;oli|cited and intreated a|bout the &s;ame, by many of my Friends, and per&s;ons of good quality, I have taken the pains to doe it, as punctu|ally and exactly as the matter could give me leave, endeavouring to make it intelligible for every body. As con|cerning &s;ome few words which are not Engli&s;hed, they are words of things which are not in <HI>England,</HI> or &s;ome words of art, which you will finde ex|plained in a Table &s;et before the Book. I have had all the care po&s;&s;ible to make
<PB REF="6">
it compleat and ea&s;ie, to the end that it may be u&s;efull, not onely for Noble|men and Gentlemen, but al&s;o for eve|ry private family, even to the Hus|band man or Labouring man, where|&s;oever the Engli&s;h tongue is, or may be u&s;ed. If you doe accept of it for your own u&s;e, as kindly, as I doe give it heartily to the publick, I am fully &s;a|tisfied for all my labours, wi&s;hing that you and I may long enjoy the comfort|able refre&s;hments pre&s;cribed therein. Farewell.</P>
</DIV1>
<DIV1 TYPE="dedication">
<PB REF="6">
<HEAD>FOR THE High and Mighty Lord, <HI>Lewis Chaalon Du Bled,</HI> Coun&s;ellor of the King in both his Coun&s;els of State and Privy-Coun&s;ell, Knight of his Orders, Baron of <HI>Tenar,</HI> Marque&s;&s;e of <HI>Uxelles,</HI> and of <HI>Cormartin,</HI> &amp;c.</HEAD>
<OPENER><SALUTE>My Lord,</SALUTE></OPENER>
<P>_ALthough my condition doth not afford me a Heroick heart, it gives me neverthele&s;s &s;uch a one, as
<PB REF="7">
not to be forgetfull of my duty. During a whole tenne years im|ployment in your hou&s;e, I have found the &s;ecret how to make meates ready neatly and dainti|ly. I dare &s;ay that I have exer|ci&s;ed this profe&s;&s;ion with a great approbation of the Princes, of the Mar&s;hals of <HI>France,</HI> and of an infinite number of per&s;ons of quality, who did cheri&s;h your Table in <HI>Paris,</HI> and in the Armies, where you have forced Fortune to grant to your Virtue &s;ome Offices worthy of your courage. I think, that the publique ought to receive the profit of this ex|perience of mine, to the end that it may owe unto you all the utilitie, which it will re|ceive thereby. I have therefore &s;et down in writing what I have
<PB REF="7">
&s;o long practi&s;ed in the honour of your &s;ervice, and have made a &s;mall Book of it, bearing the title of the Clerk of your Kit|chin. But, as all what it doth contain, is but a le&s;&s;on, which the de&s;ire of plea&s;ing you hath cau&s;ed me to learne, I have thought that it ought to be ho|noured with your name, and that without &s;inning again&s;t my duty, I could not &s;eek for it a mightier prop than yours: It is a token of the pa&s;&s;ion which I have alwaies had, and which I &s;hall have all my life time for your &s;ervice. Therefore, my Lord, u&s;e your accu&s;tomed ge|nero&s;ity, doe not de&s;pi&s;e it, though it be unworthy of you. Con&s;ider that it is a trea&s;ure of the Sauces, the ta&s;te whereof did
<PB REF="8">
once plea&s;e you; and, to con|clude, that it is the Ma&s;ter-peece comming from the hands of him, who will bee all his life time,</P>
<CLOSER><SALUTE>My Lord,</SALUTE>
<SIGNED>Your mo&s;t humble, mo&s;t obedient, and mo&s;t obliged Servant, <HI>Francis Peter,</HI> (alias) <HI>La Varenne.</HI></SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="to the reader">
<PB REF="8">
<OPENER><SALUTE>Friendly Reader,</SALUTE></OPENER>
<P>I Have thought it fitting to give you &s;ome advi&s;e concerning the de&s;ign and the u&s;e of this Book, whereof I am the Author, without vanity. My in|tention is not to di&s;plea&s;e or offend any body, though I doe not doubt, but that &s;ome ill-willers, or &s;ome envious, will &s;peak of it at randome; but my intention is to &s;erve and &s;uccour them who &s;hall &s;tand in need of it, whereof many having not the experience, and the memory in readine&s;s, will not, or dare not pre&s;ume to learne what they know not, partly through pride, and partly al&s;o through &s;ome other con&s;i|deration. Some do beleeve that they wrong them&s;elves, in taking coun&s;el concerning that thing, which, belike, they ought to be skilfull in. Some others having no ac|quaintance with tho&s;e who could teach them, are a&s;hamed to pre&s;ent them&s;elves without a reward, which their want can|not give them leave to reach to. Therfore becau&s;e I love dearly them of my calling, I have e&s;teemed it of my duty to impart
<PB REF="9">
unto them that little which I doe know, &amp; &s;o to deliver them out of this trouble.</P>
<P>As for the u&s;e, I have made you up four &s;ervices; before each of them, you will find the Table, and then the di&s;cour&s;e following after; and have divided them according to the &s;everal fa&s;hions of the meals u&s;ed in Fle&s;h dayes Fi&s;h dayes, and Lent, and &s;pecially Good-friday. I have added many other generall things, where|of you have the tables and di&s;cour&s;es. I have intermixed the Table and the ma|king of Pa&s;try works according to the &s;ea|&s;ons, and other &s;mall hou&s;hold curio&s;ities, u&s;efull for all &s;orts of per&s;ons. If you find &s;ome Articles in the Tables, which be not in the di&s;cour&s;e, blame me not, I have o|mitted them becau&s;e they are common, and I have put them in the Tables to put one in mind of them. La&s;tly, for a recom|pence, dear Reader, I do ask you nothing el&s;e, but that my labour may be profitable and agreeable to you.</P>
</DIV1>
<DIV1 TYPE="publisher to the reader">
<PB REF="9">
<HEAD>The French Stationer to the Reader.</HEAD>
<P>_COurteous Reader; This Booke, the matter and the title whereof doe &s;eeme new, becau&s;e the like was not as yet prin|ted, will not be, as I thinck, unfruitfull for you. There hath been many Bookes, and which have been well accepted of, as the charitable Phy&s;ician and others, for remedies and the healing of &s;ickne&s;&s;es with little co&s;t, and without the u&s;e of Apothecaries But this booke which tends onely to the pre&s;erving and the keep|ing of health in a true and con&s;tant cour&s;e, in teaching how to correct the vitious quali|ties of meates by contrary and &s;everall &s;ea&s;on|ings; the &s;cope whereof, I &s;ay, is only to af|ford unto man a &s;olid nouri&s;hment, well dre&s;|&s;ed, and conformable to his appetites, which are in many the rule of their life, and of their <HI>(en bon point)</HI> looking well, ought, as I think, to be of no le&s;&s;e con&s;ideration, &s;ince that it is &s;weeter by farre to make according, to one's abilitie an hone&s;t and rea&s;onable expen&s;e in &s;auces, and other delicacies of meates, for to cau&s;e the life and health to &s;ub&s;i&s;t, then to &s;pend va&s;t &s;ummes of money in drugs, medi|cinall
<PB REF="10">
hearbs, potions, and other trouble&s;ome remedies for the recovering of health. This hath per&s;waded me, after many &s;ollicitations of my friends, to let it &s;ee the light, and to &s;et it forth in this great City, which makes profit of all, rejects nothing, and where what is not fit for one, is u&s;efull for another. It's author hath told you in his word of advi&s;e what u&s;e and profit it may bring; And I dare boldly enhan&s;e it, and &s;ay, that it is not on|ly u&s;efull, but al&s;o nece&s;&s;arie, becau&s;e that he doth not onely &s;et out the fine&s;t and the daintie&s;t fa&s;hions of making ready meates, pa|&s;trie works, and other things which are &s;erved upon great mens tables, but he gives you al&s;o the precepts of the mo&s;t common and mo&s;t ordinarie things, which are u&s;ed in the food of hou&s;eholds, which doe onely make a regu|lated and moderate expen&s;e, and in the mak|ing ready of which, many doe ami&s;&s;e in the too much or too little; He doth teach you the fa&s;hions of a thou&s;and kinds of hearbs (and legumes) and other victuals, which are found plentifully in the country, where the mo&s;t part are ignorant of the meanes of making them ready with credit and contentment: and thus it is cleere, that with great rea&s;on I have done this good &s;ervice to the publick, not on|ly for daintine&s;&s;e, but al&s;o for nece&s;&s;ities &s;ake: Con&s;idered al&s;o, that France carrying it above all other Nations in the world in point of civility, courte&s;ie, and comeline&s;s in every
<PB REF="10">
kind of conver&s;ation, is not le&s;&s;e e&s;teemed, becau&s;e of it's comely and daintie fa&s;hion of feeding. And the City of <HI>Paris</HI> carrying it farre above all the other Provinces, as the Metropolitan head City, and the &s;eat of our Kings, doubtle&s;s her inferiours will in this follow the e&s;teeme that &s;he will make of it. And I hope, that &s;ince that I doe give her the fir&s;t fruits of it, &s;he will accept of them kind|ly, and others will imitate her: After which other Nations may very well be &s;tirred for|ward to conforme them&s;elves to her, who as &s;he doth excell in all what belongeth to life, cannot be ignorant of the meanes how to pre|&s;erve it contented and peaceable, by the u&s;e of the things which doe maintaine it, and cau&s;e it to &s;ub&s;i&s;t. I may a&s;&s;ure you that for my part I have had a mo&s;t &s;peciall care to &s;et it in its lu&s;ter, and to enrich a little its mat|ter, which perhaps will &s;eeme to &s;ome Cri|ticks, to be le&s;&s;e worthy of precepts; but the mo&s;t judicious will judge otherwi&s;e, and will con&s;ider, that all the books both ancient and moderne, being for the mo&s;t part for the nou|ri&s;hment of the &s;pirit: There was a good rea|&s;on, that the body, without the good di&s;|po&s;ition of which it cannot act, &s;hould have a &s;hare in it, &amp; &s;pecially in a thing &s;o nece&s;&s;ary for its con&s;ervation. Enjoy it, Courteous Rea|der, while&s;t I will &s;tudy how to put forth to &s;ale &s;omething which will de&s;erve your more elevated and more &s;olid occupations.</P>
</DIV1>
<DIV1 TYPE="table of contents">
<PB REF="11">
<HEAD>A Table referring to all the particu|lars contained in this Book.</HEAD>
<LIST>
<ITEM>A Table of the Potages that can be made for to &s;erve up in the Fle&s;h dayes <HI>fol. 2</HI></ITEM>
<ITEM>A Table of the &s;everall potages <HI>fol. 19</HI></ITEM>
<ITEM>Potage of Entrees (or fir&s;t cour&s;es) which can be made in the Armies or in the Field <HI>fol. 24</HI></ITEM>
<ITEM>A Table of the meats which may be &s;erved in the &s;econd cour&s;e <HI>fol. 57</HI></ITEM>
<ITEM>A Table of the Intercour&s;es (or middle cour&s;es) for the Fle&s;h dayes <HI>fol. 74</HI></ITEM>
<ITEM>A table of the Pa&s;try-work which is &s;erved up all the year long <HI>fol. 107</HI></ITEM>
<ITEM>A Table of the lean potages out of Lent <HI>fol. 123</HI></ITEM>
<ITEM>A Table of the Entrees (or fir&s;t cour&s;es) of the lean days out of Lent <HI>fol. 149</HI></ITEM>
<ITEM>A Table of the Eggs for the Entrees (or fir&s;t cour|&s;es) as they are now &s;erved up <HI>fol. 177</HI></ITEM>
<ITEM>A Table of the &s;econd of Fi&s;h <HI>fol. 184</HI></ITEM>
<ITEM>A table of the Intercour&s;e of the lean daies out of Lent <HI>fol. 195</HI></ITEM>
<ITEM>A table of what may be found in gardens, which one may u&s;e upon occa&s;ion, and &s;erve up in the fir&s;t cour&s;es, and intercour&s;es of the lean daies, and o|ther fle&s;h daies, or in Lent. <HI>fol. 202</HI></ITEM>
<ITEM>A table of the Pa&s;try work of fi&s;h for to be eaten warm, containing the Pies and Tourts <HI>fol. 210</HI></ITEM>
<ITEM>A Table of things to be &s;alted for to keep, &s;pecially for a Cook of Pa&s;try, <HI>fol. 230</HI></ITEM>
<ITEM>A Table of the Potages for Lent <HI>fol. 235</HI></ITEM>
<ITEM>A Table of the Entrees, or fir&s;t cour&s;es in Lent, without Eggs <HI>fol. 241</HI></ITEM>
<ITEM>A Table of the &s;econd cour&s;e <HI>fol. 249</HI></ITEM>
<ITEM>A Table of the Intercour&s;e (Entremets) of Lent <HI>fol. 250</HI></ITEM>
</LIST>
</DIV1>
<DIV1 TYPE="glossary">
<PB REF="11">
<HEAD>An Alphabeticall table for the explaining of the hard and &s;trange words contai|ned in this Book.</HEAD>
<LIST>
<HEAD>A.</HEAD>
<LABEL><HI>Abbatis,</HI> or <HI>Abatis.</HI></LABEL>
<ITEM>They are the purtenances of any bea&s;t <HI>viz.</HI> the feet, the eares, the tongue, &amp;c. They are al&s;o the gibblets of any foule. <HI>viz.</HI> the neck, wings, feet, gi&s;ard, liver, &amp;c.</ITEM>
<LABEL>Andovilles.</LABEL>
<ITEM>They are the great guts of porke, or beef, filled up with thinne &s;lices of tender meat, or &s;mall guts of porke well &s;ea&s;oned with peper, &s;alt, fine hearbs, &amp;c. &s;ome doe call them Chitterlings.</ITEM>
<LABEL>Andovillets.</LABEL>
<ITEM>They are balls, or roundi&s;h &s;mall peeces of minced fle&s;h well &s;ea&s;oned.</ITEM>
<LABEL><HI>Aricot,</HI> or <HI>Haricot.</HI></LABEL>
<ITEM>It is mutton &s;od, with a few turnips, &s;ome wine,
<PB REF="12">
and to&s;tes crumbled among; It is al&s;o made of &s;mall peeces of mutton, fir&s;t a little &s;odden, then fried in &s;eame with &s;liced onions; and la&s;tly boiled in broath with par&s;ley, I&s;op, and &s;age; And in another fa&s;hion, of livers boiled in a pipkin with &s;liced oni|ons and lard, verjuice, red wine, and vinegar, and &s;erved up with to&s;ts, &s;mall &s;pices, and &s;ometimes chopped hearbs.</ITEM>
<LABEL>Arbolade&punc;</LABEL>
<ITEM>It is a kind of French Tan&s;ie.</ITEM>
<LABEL>Allo&s;e.</LABEL>
<ITEM>Some doe call it a &s;had fi&s;h.</ITEM>
</LIST>
<LIST>
<HEAD>B.</HEAD>
<LABEL>Beatilles.</LABEL>
<ITEM>They are all kinds of ingredients, that may be fancied, for to be put together into a pie, or other|wi&s;e. <HI>viz.</HI> Cock's combes, &s;tones or kidnies, &s;weet breads of veale, mu&s;hrums, bottoms of hartichocks, &amp;c.</ITEM>
<LABEL>Beatilles of pullets.</LABEL>
<ITEM>They are the gibblets.</ITEM>
<LABEL>Barde.</LABEL>
<ITEM>It is a &s;heet of lard or bacon.</ITEM>
<LABEL>To Bard.</LABEL>
<ITEM>It is to lay a &s;heet of lard about, or upon any meat.</ITEM>
<LABEL>Barbillons.</LABEL>
<ITEM>They are the &s;econd skin of the pallats of beef.</ITEM>
<LABEL>Brignols.</LABEL>
<ITEM>They are a kind of plummes which grow beyond Sea.</ITEM>
</LIST>
<LIST>
<PB REF="12">
<HEAD>C.</HEAD>
<LABEL>Cervelats.</LABEL>
<ITEM>They are a kinde of &s;aucidges made beyond &s;ea.</ITEM>
<LABEL>Chibols.</LABEL>
<ITEM>They are &s;ives, or young &s;mall greene onions.</ITEM>
<LABEL>Cardes. Cardons. Cardeaux.</LABEL>
<ITEM>They are the ribs of beets, of harti|chocks, and &s;uch like.</ITEM>
<LABEL>Chapiteau.</LABEL>
<ITEM>It is any worke &s;et over the lid of a pie.</ITEM>
<LABEL>Coquemare.</LABEL>
<ITEM>It is along bra&s;en pot.</ITEM>
<LABEL>Cornet.</LABEL>
<ITEM>It is a Coffin of paper, &s;uch as the gro&s;&s;ers doe put and wrap fruit, or &s;pices in.</ITEM>
</LIST>
<LIST>
<HEAD>E.</HEAD>
<LABEL>To endore.</LABEL>
<ITEM>It is to wet, or daube with &s;ome liquor, as one doth a pie or cake before it be put in the oven.</ITEM>
</LIST>
<LIST>
<HEAD>F.</HEAD>
<LABEL>Fleurons.</LABEL>
<ITEM>They are &s;mall peeces of puft pa&s;te fried.</ITEM>
<LABEL>Frica&s;lee.</LABEL>
<ITEM>It is a frying with a &s;auce.</ITEM>
<LABEL>Farce.</LABEL>
<ITEM>It is any thing made up for to &s;tuffe any meat with.</ITEM>
<LABEL>To farce.</LABEL>
<ITEM>It is to &s;tuffe, or fill up any meat.</ITEM>
</LIST>
<LIST>
<PB REF="13">
<HEAD>G.</HEAD>
<LABEL>Gaudiveaux.</LABEL>
<ITEM>They are forced meat of veale, that is, meat of veale minced, &s;ea&s;oned, and wrought into &s;mall long peeces like chitterlings.</ITEM>
<LABEL>Grattin.</LABEL>
<ITEM>It is that which doth &s;ticke to the ba&s;on or pip|kin, when pappe is made; or el&s;e a kind of skin which gathereth about, or at the top of the pappe, when it is &s;odden enough.</ITEM>
</LIST>
<LIST>
<HEAD>H.</HEAD>
<LABEL>Ha&s;h.</LABEL>
<ITEM>It is minced meat.</ITEM>
</LIST>
<LIST>
<HEAD>L.</HEAD>
<LABEL>Lard.</LABEL>
<ITEM>It is fat bacon.</ITEM>
<LABEL>Lardons.</LABEL>
<ITEM>They are &s;mall long &s;lices of Lard.</ITEM>
<LABEL>To lard.</LABEL>
<ITEM>It is to &s;ticke any meat with &s;lices of lard.</ITEM>
<LABEL>Meane Lard.</LABEL>
<ITEM>They are &s;lices of lard, of a middle &s;i&s;e.</ITEM>
<LABEL>Great Lard.</LABEL>
<ITEM>They are big &s;lices of lard.</ITEM>
<LABEL>Litron.</LABEL>
<ITEM>It is a mea&s;ure of one pinte, or a little more.</ITEM>
<LABEL>Legumes.</LABEL>
<ITEM>They are all kinds of pot hearbs, as al&s;o any fruit
<PB REF="13">
growing in a garden, as cowcombers, artichocks, cabbidge, meloens, pompkins, &amp;c.</ITEM>
</LIST>
<LIST>
<HEAD>M.</HEAD>
<LABEL>Morilles.</LABEL>
<ITEM>They are a kind of excellent Mu&s;hrums.</ITEM>
<LABEL><HI>Marrons,</HI> or <HI>Marons.</HI></LABEL>
<ITEM>They are the bigge&s;t kind of che&s;tnuts.</ITEM>
</LIST>
<LIST>
<HEAD>P.</HEAD>
<LABEL>Pignons.</LABEL>
<ITEM>They are pine-apple kernels.</ITEM>
<LABEL>To Pa&s;&s;e in the panne.</LABEL>
<ITEM>It is to frie a little, or to parboile in the frying panne.</ITEM>
</LIST>
<LIST>
<HEAD>R.</HEAD>
<LABEL>Ragou&s;t.</LABEL>
<ITEM>It is any &s;auce, or meat prepared with a haue gou&s;t, or quicke or &s;harp ta&s;te.</ITEM>
<LABEL>Ramequin.</LABEL>
<ITEM>It is a kind of toste.</ITEM>
</LIST>
<LIST>
<HEAD>S.</HEAD>
<LABEL><HI>To &s;tove</HI> or <HI>&s;oak.</HI></LABEL>
<ITEM>It is to cau&s;e to boile very &s;oftly before, or over the fire, that &s;o the juice or liquor may be imbibed, or drunk in by degrees, to the end that the potage, or &s;auce, may be well allayed, of a good con&s;i&s;tence, or well thickned.</ITEM>
<LABEL><PB REF="14"><HI>A &s;training panne.</HI></LABEL>
<ITEM>It is a panne made much after the forme of a warming pan, but that it is without a lid or cover, and that it is round at the bottome, and full of &s;mall holes cullender-like.</ITEM>
</LIST>
<LIST>
<HEAD>T.</HEAD>
<LABEL><HI>Trouffles,</HI> or <HI>Truffles.</HI></LABEL>
<ITEM>They are a kind of Mu&s;hrum.</ITEM>
<LABEL>Tourte.</LABEL>
<ITEM>It is a kind of a great cake.</ITEM>
<LABEL>A Tourte-panne.</LABEL>
<ITEM>It is a panne made of purpo&s;e for to bake a tourte in.</ITEM>
</LIST>
<LIST>
<HEAD>W.</HEAD>
<LABEL>To Whiten.</LABEL>
<ITEM>It is to &s;teep in water, either cold or hot, for to make plump, or white, or both. There are &s;ome other &s;trange words, but the &s;e|verall articles doe &s;ufficiently explaine what they doe &s;ignifie, &s;o that it had been needle&s;&s;e to put them in this table.</ITEM>
</LIST>
</DIV1>
</FRONT>
<BODY>
<DIV1 TYPE="text">
<PB REF="14">
<HEAD>The French Cook.</HEAD>
<HEAD TYPE="sub">The manner of making the breath for the feeding of all Po<GAP DESC="illegible" EXTENT="1 letter">s, be it of Potage, fir&s;t cour&s;e or inter|cour&s;e (middle &s;ervice.)</HEAD>
<P>_TAke knuckles of beef, the hin|der part of the rump, a little of mutton, and &s;ome hens, according to the quantity of broath that you will have, put in meat proportionaly, &s;eeth it well with a bundle of par&s;ley, young onions, and thyme tyed together, and a few cloves; keeping alwaies &s;ome warme water ready to fill up the pot again. Then after all is well &s;odden, you &s;hall &s;train them through a napkin for your u&s;e. And as for ro|&s;ted meat, after that you have taken the juyce out of it, you &s;hall &s;et it to boyle with a bun|dle of hearbs as above&s;aid; &s;eeth it well, then &s;train it, for to make u&s;e of it at your fir&s;t cour&s;es, or for brown potages.</P>
<DIV2 N="potages for flesh days" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB REF="15">
<HEAD>A Table of the Potages that can be made for to &s;erve up in the fle&s;h dayes.</HEAD>
<LIST>
<ITEM>BI&s;que of young, Pigeons. <HI>1</HI></ITEM>
<ITEM>Potage of health. <HI>2</HI></ITEM>
<ITEM>Potage of partridges with coleworts (or cabidge) <HI>3</HI></ITEM>
<ITEM>Potage of Ducks with turnips <HI>4</HI></ITEM>
<ITEM>Potage of pullets garni&s;hed with Sparagus <HI>5</HI></ITEM>
<ITEM>Potage of marbled partridges <HI>6</HI></ITEM>
<ITEM>Potage of fricandeaux <HI>7</HI></ITEM>
<ITEM>Potage of marbled quailes <HI>8</HI></ITEM>
<ITEM>Potage of &s;tockdoves garni&s;hed <HI>9</HI></ITEM>
<ITEM>Potage of profiteokes (or &s;mall vailes) <HI>10</HI></ITEM>
<ITEM>Queenes potage <HI>11</HI></ITEM>
<ITEM>Prince&s;se's potage <HI>12</HI></ITEM>
<ITEM>Jacobin's potage, (or after the Jacobin's fa&s;hion) <HI>13</HI></ITEM>
<ITEM>Potage of young pullets <HI>14</HI></ITEM>
<ITEM>Potage of teal with hypocra&s;t. <HI>15</HI></ITEM>
<ITEM>Brown potage of Larkes. <HI>16</HI></ITEM>
<ITEM>Potage of young pigeons. <HI>17</HI></ITEM>
<ITEM>Potage of teal with the juice of turnips. <HI>18</HI></ITEM>
<ITEM>Potage of beatills. <HI>19</HI></ITEM>
<ITEM>Potage of pullets with coliflowers. <HI>20</HI></ITEM>
<ITEM>Potage of pullets with ragou&s;t. <HI>21</HI></ITEM>
<ITEM>Potage of young pigeons ro&s;ted. <HI>22</HI></ITEM>
<ITEM>Potage of goo&s;e with pea&s;e-broath. <HI>23</HI></ITEM>
<ITEM>Potage of goo&s;e-gibblets. <HI>25</HI></ITEM>
<ITEM>Potage of goo&s;e with green-pea&s;e. <HI>2</HI></ITEM>
<PB REF="15">
<ITEM>Potage of &s;alted goo&s;e with pea&s;e-broath. <HI>26</HI></ITEM>
<ITEM>Potage of pullets with green-pea&s;e. <HI>27</HI></ITEM>
<ITEM>Potage of pigeons with green-pea&s;e. <HI>28</HI></ITEM>
<ITEM>Potage of &s;alted pork with pea&s;e. <HI>29</HI></ITEM>
<ITEM>Potage of young rabbets. <HI>30</HI></ITEM>
<ITEM>Potage of purtenances of lamb. <HI>31</HI></ITEM>
<ITEM>Potage of larks with a &s;weet &s;auce. <HI>32</HI></ITEM>
<ITEM>Potage of knuckle (or legge) of Veal. <HI>33</HI></ITEM>
<ITEM>Potage of brea&s;t of Veal. <HI>34</HI></ITEM>
<ITEM>Potage of thru&s;hes. <HI>35</HI></ITEM>
<ITEM>Potage of tortoi&s;e. <HI>36</HI></ITEM>
<ITEM>Potage of &s;ucking-pigge. <HI>37</HI></ITEM>
<ITEM>Potage of minced mutton. <HI>38</HI></ITEM>
<ITEM>Potage of knuckle of beef. <HI>39</HI></ITEM>
<ITEM>Potage of capon with rice. <HI>40</HI></ITEM>
<ITEM>Potage of pullets with rice. <HI>41</HI></ITEM>
<ITEM>Potage of knuckle of beef with tailladin <HI>42</HI></ITEM>
<ITEM>Potage of the great pot. <HI>43</HI></ITEM>
<ITEM>Potage of a calfe's head fried. <HI>44</HI></ITEM>
<ITEM>Potage of fried mutton with turnips. <HI>45</HI></ITEM>
<ITEM>Potage of knuckles of &s;houlders of mutton with ragou&s;t. <HI>46</HI></ITEM>
<ITEM>Potage of ro&s;ted woodcock. <HI>47</HI></ITEM>
<ITEM>Half a bi&s;que. <HI>48</HI></ITEM>
<ITEM>Jacobin's potage with chee&s;e. <HI>49</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<PB N="4" REF="16">
<HEAD>How to make all kinds of Potage.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> A Bisque of young Pigeons.</HEAD>
<P>Take young Pigeons, clean&s;e them well, and tru&s;s them up, which you &s;hall doe in making a hole with a knife below the &s;to|mack, and thru&s;ting the legs through it; Whiten them, that is, put them into a pot with hot water, or with pot broath, and co|ver them well; then put them in the pot with a &s;mall twig of fine hearbs, &amp; fil up your pot with the be&s;t of your broths, have a &s;peci|all care that it may not become black; then dry your bread, and &s;tove it in the Pigeon broth; then take up after it is well &s;ea&s;oned with &s;alt pepper and cloves, garni&s;hed with the young pigeons cock's combes, &s;weetbreads of veale, mu&s;hrums, mutton juice, and pi|&s;taches; &s;erve it up, and garni&s;h the brims of the di&s;h with &s;lices of lemon.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Potage of Health.</HEAD>
<P>Take Capons, clean&s;e them well, tru&s;s them up, and put them in the pot with broth, and cover them, le&s;t the broath doe wax black; &s;ea&s;on them well with &s;alt, &s;eeth them well with &s;tore of good hearbs; in winter, white &s;uccorie; then take up and garni&s;h with your hearbs, viz. with cardes and par|&s;ley roots, or &s;uccorie, and &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Potage of Partridges with Coleworts.</HEAD>
<P>Clean&s;e them well, lard them with great lard, tru&s;s them up, and put them in the pot
<PB N="5" REF="16">
with good broath; put al&s;o your coleworts in the pot with your Partridges; after they are &s;odden, you &s;hal pa&s;s into it a little melted lard, and &s;ea&s;on them with cloves and pepper; then &s;tove or &s;oake your cru&s;ts, garni&s;h them with &s;weet breds of veale, or with Saucidges, if you have any, then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4</HI> Potage of Ducks with Turnips.</HEAD>
<P>Clean&s;e them, lard them with great lard, then pa&s;s them in the pan with fre&s;h &s;eame or melted lard; or el&s;e ro&s;t them on the &s;pit three or foure turnes, then put them in the pot, and take your turnips, cut them as you will, whiten them; flower them and pa&s;s them in fre&s;h &s;eame or lard, untill they be very brown; put them in your Ducks, &s;eeth all well, and &s;tove or &s;oak your bread well, to the end that your potage be thickned; If you have capars you &s;hall mixe &s;ome with it, or a little vinegar; take up, and garni&s;h with Tur|nips, then &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Potage of Pullets with Sparagus.</HEAD>
<P>After they are well tru&s;&s;ed up, whiten them well, and put them in the pot with a &s;heet of lard over them; fill your pot with your be&s;t broth, &amp; &s;ea&s;on them with &s;alt and a lit|tle pepper, &amp; &s;et them not &s;eeth too much, dry you bread &amp; &s;tove or &s;oak it, and garni&s;h it with your pullets, with &s;paragus fried and broken, mu&s;hrums, combs, or with the gib|lets of your pullets, with a few pi&s;taches, and juice of mutton, and garni&s;h the brim of
<PB N="6" REF="17">
your di&s;h with lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Potage of marbled Partriges.</HEAD>
<P>When your Partridges are well tru&s;&s;ed up, lard them with great lard, and whiten them, then put them in the pot; &s;eeth them well, &amp; &s;ea&s;on them with &s;alt, then put in your bread and &s;tove or &s;oak it; garni&s;h your potage with it, and with mu&s;hrums, boyle them a little on the fire, putting therein &s;ome white al|mond broath and &s;ome mutton juice, pi&s;ta|ches and lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Potage of Quelckcho&s;es, or Liverings.</HEAD>
<P>Take a fillet of Veale, cut it very thinne, &s;tuffe it very well, and cau&s;e it to take colour in a tourt pan, or between two di&s;hes; put the &s;lices thereof into a &s;mall pot with &s;ome of the be&s;t broath; &s;ea&s;on them, &s;tove or &s;oak your bread, and garni&s;h it with your liverings, mu&s;hrums, truffes, &s;paragus, mutton juice, pi&s;&s;aches, if you will, or lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Potage of marbled quailes.</HEAD>
<P>After they are tru&s;ted up and whitned, flower them, and pa&s;s them with lard or fre&s;h &s;eam, then put them in the pot, &s;eeth them well, and &s;ea&s;on them with &s;alt; &s;tove or &s;oak your bread, and garni&s;h it with your quailes, with truffes, mu&s;hrums, combs, lemon, and pi&s;taches, then &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Potage of wood pigeons garni&s;hed.</HEAD>
<P>Take wood pigeons or big pigeons, whi|ten, and lard them, with middle &s;i&s;ed lard, then put them in the pot, and &s;eeth them wel
<PB N="7" REF="17">
with &s;ea&s;oning of &s;alt, and a twig of time &s;tove your your bread, then garni&s;h it with your pigeons, bottoms of hartichocks, and &s;paragus, then &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Potage of &s;mall vayles.</HEAD>
<P>Take foure or &s;ix &s;mall loaves, take out of them all the crumme through, a &s;mall hole made on the top, take off the top and dry it, with the bread, frie them with fre&s;h &s;eam or lard, then &s;tove or &s;oak your bread with your be&s;t broath, and be&s;princkle it with almond broath, then put your loaves to garni&s;h your potage, &amp; fill them with combes, &s;weetbreads gibblets, truffles, mu&s;hrums, and cover them; put &s;ome broath therein untill the bread bee &s;oaked; before you &s;erve, powre on it &s;ome juice, and what you have then &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> The Queens Potage.</HEAD>
<P>Take Almonds, beate them, and boyle them with good broth, a bundle of hearbs, and a peece of the in&s;ide of a lemon, of crums of bread a little, then &s;ea&s;on them with &s;alt, have a care they burne not, &s;tirre them very often, &amp; &s;train them. Then take your bread &amp; &s;tove or &s;oak it with your be&s;t broath, which you &s;hal make thus. When you have taken the bones out of &s;ome roa&s;ted partridge or capon, take the bones and beate them well in a mor|ter, then take &s;ome good broath, &s;eeth all the&s;e bons with a few mu&s;hrums, &amp; &s;train all through a linnen cloath, and with this broath &s;tove or &s;oak your bread, and as it doth &s;tove,
<PB N="8" REF="18">
be&s;princkle it with broath of almonds and with juice, then put into it a little of &s;ome very &s;mal ha&s;h, be at of partridge or of capon, and alwaies as it doth &s;tove, put in it &s;ome almond broath untill it be full; then take the fire-&s;hovell red hot, and pa&s;s it over it. Garni&s;h your potage with cockes combes, pi&s;taches, granates, and juice, then &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Prince&s;&s;e's Potage.</HEAD>
<P>Take of the &s;ame Broth of the Queen's Potage taken out of the ro&s;ted bones, &s;tove a loaf of bread with the cru&s;t, and after a &s;mal ha&s;h of Partridges, which you &s;hall &s;trew upon your Bread, &s;o thin as it may not ap|pear: &s;tove it and fill it by little and little, Garni&s;h it with the &s;malle&s;t Mu&s;hrums, Combes, Stones, or Kidneis, Pi&s;taches, Le|mon, and much Iuice, then &s;erve.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Jacobin's Potage.</HEAD>
<P>Take Capons, or Partridges, ro&s;t them, take our the bones, and mince the brain of them very &s;mall, take al&s;o the bones of them, break them, and &s;eeth them with Broth in an earthen Pot, with a bundle of Herbes, then &s;train them through a linnen cloth, &s;tove your Bread, lay on it a bed of Fle&s;h, or of Chee&s;e, if you will, a bed of Almond Broth, and boil it well, and fill it byd egr<GAP DESC="illegible" EXTENT="1 letter">s, then Garni&s;h it with the &s;mall ends of Wings, without bones at one end; take three Eggs, with a little or Almond Broath, if you have any, or of other, beat
<PB N="9" REF="18">
them together, and powre them on your Po|tage; pa&s;s the fire-&s;hovell over it, then &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Potage of Cockerels.</HEAD>
<P>Dro&s;s and whiten them, &s;teeping them a while in fre&s;h Water, or in Broath, then put them in the Pot with &s;ome other Broath well &s;ea&s;oned with Salt; Take up, and Gar|ni&s;h them with all that you have remain|ing of Garni&s;h, upon a loaf &s;toved, and &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Potage of Teales with Hypocra&s;t.</HEAD>
<P>Take Teales, dre&s;s and clean&s;e them well, whiten them as above &s;aid, and being &s;ticked within with &s;ome Lard, frie them a little with Lard or fre&s;h Seam, then put them in the Pot; When they are almo&s;t &s;odden, you &s;hall throw in it &s;ome Brignolls, with a piece of Sugar, and &s;hall Garni&s;h your Potage with the Teales and Brignolls:</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Brown Potage of Larkes.</HEAD>
<P>Take Larkes, and draw them, whiten them, flower them, and pa&s;s them in the pan with Butter, Lard, or fre&s;h Seam, un|till they be very brown, then put them in the Pot with good Broth and a bundle of Herbs, and &s;eeth them; Stove well a loaf, which you &s;hall Garni&s;h with your Larks, Beef Pallats; Mutton juice, and Lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Potage of young Pigeons.</HEAD>
<P>Take young Pigeons, &s;cald them well, and put them in the Pot with good Broath and a
<PB N="10" REF="19">
bundle of Herbs; Seeth them well with a sheete of Lard, then take them upon a &s;to|ved loaf, and Garni&s;h them with Hartichokes and Sparagus fried, green Pea&s;e or Lettice <GAP DESC="illegible" EXTENT="1 letter">hen &s;erve.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Potage of Teal with the juice of Turnips.</HEAD>
<P>Take Teales, and ro&s;t them, then put them in the Pot with good Broath, next take &s;ome turnips, whiten them, flowre them, and pa&s;s them in the pan, &s;o that they be very brown, put them with your Teal and &s;eeth them to|gether, and when you will take up, &s;train the Turnips through a linnen Cloath for to take out the juice of them, wherewith you &s;hall Garni&s;h your Potage, together with your Teal, and with Pomgranats, then &s;erve.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Potage of Beatilles.</HEAD>
<P>Take your Beatilles, &s;cald them well, pa&s;s them in the pan as a Frica&s;se of Pullets, put them in the pot with good Broath, and let them con&s;ume well, &s;tove a loaf which you &s;hall garni&s;h with your beatills, with much juice of Mutton and Rams-&s;tones, then &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Potage of Pullets with Coliflowers.</HEAD>
<P>Put them in the Pot with with good Broath, &s;eeth them with a bundle of Herbs, and &s;ea&s;on them well with Salt, Clove, Pepper; And grate a little Nutmegge or cru&s;t of Bread, when you are ready to &s;erve, Garni&s;h with them your loave &s;toved with Coliflowers, and Mutton juice, and &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Potage of Pullets in Ragou&s;t.</HEAD>
<P><PB N="11" REF="19">When they are ro&s;ted, cut them into quar|ters, then put them between two di&s;hes after the manner of a Ragou&s;t, with &s;ome Broath from the Pot; Stove your Bread in cru&s;t, and Garni&s;h it with your Pullets, putting about a few Mu&s;hrums and Sparagus, then &s;erve.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Potage of young Pigeons ro&s;ted.</HEAD>
<P>Put them in the Pot with good Broath well &s;ea&s;oned with &s;alt and clove, &s;eeth them: then &s;tove your cru&s;ts and garni&s;h them with your pigeons, and what you &s;hall have to put in it; have a care that your potage be brown, then &s;erve.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Potage of Goo&s;e with Pea&s;e-Broath.</HEAD>
<P>Take Gee&s;e or other, as you will, put them in the Pot and &s;eeth them well, then take your Pea&s;e and &s;eeth them well, then pa&s;s them through a &s;trainer very fine, &amp; put your Pea&s;e Broath into a Pot with a bundle of herbes, pa&s;s a little Lard in the pan, and when it is melted, throw it into the Pot, and when you will &s;erve, &s;tove your Bread with your Gee&s;e-Broath, then powre your Pea&s;e-Broath over it; Which to make green, you mu&s;t not let your Pea&s;e to &s;eeth outright, but when they are half &s;odden, &s;tamp them in a Morter, and &s;train them with good Broath; or if it is in winter, take Peetes or Sorrell; &s;tamp and &s;train it, and power the juice a|bout your Potage when you are ready to &s;erve.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Potage of Goo&s;e-giblets.</HEAD>
<P>Whiten them well, and put them in the pot
<PB N="12" REF="20">
with broath, a bundle of herbes and a &s;heet of lard; &s;eeth them well, &s;o that being &s;odden they may &s;how white, &s;tove your bread, and garni&s;h it with your giblets, which you &s;hall whiten if you will, and put on them a few minced capars, then &s;erve.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Potage of Gee&s;e with Pea&s;e.</HEAD>
<P>Put your Gee&s;e in a pot with Broath, after you have dre&s;&s;ed and whitened them well; Seeth and &s;ea&s;on them well; Frie your Pea&s;e a little in the pan, then put them into a &s;mall Pot with a little Broath, and when they are well &s;<GAP DESC="illegible" EXTENT="1 letter">dden, &s;tove your Bread, and Garni&s;h it with your Gee&s;e and with their Giblets, and with your Pea&s;e whole or &s;train|ed, then &s;erve Garni&s;h'd with Lettice.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Potage of Salt-Goo&s;e with Pea&s;e-Broath.</HEAD>
<P>Your Goo&s;e being well &s;alted, and cut in|to four quarters, if it be too much &s;alted, make it fre&s;her, then Lard it with great Lard, and &s;eeth it well; When your Pea&s;e are &s;od, pa&s;s them through a &s;trainer as Pea&s;e Broath, and &s;ea&s;on it well according to your Palate; Boil your Goo&s;e a very little in this Pea&s;e-Broath, &s;tove your Bread with other broath if you have any in another Pot, and over the Pea&s;e-Broath you &s;hall powre a little Mutton juice for to Marble it, then &s;erve.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Potage of Pullets with green Pea&s;e.</HEAD>
<P>After your Pullets are well &s;calded and tru&s;&s;ed up, put them in the Pot with good Broath, and &s;cum them well; Then pa&s;s your
<PB N="13" REF="20">
Pea&s;e in the pan with Butter or Lard, and &s;tove them with &s;ome Lettice whitened, tha is, which you have &s;teeped in fre&s;h Watert Stove al&s;o your Bread, and then Garni&s;h i<GAP DESC="illegible" EXTENT="1 letter"> with your Pullet, Pea&s;e, and Lettice, then &s;erve. and &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Potage of Pigeons with green Pea&s;e.</HEAD>
<P>It is made like that of Pullets, but that, if you will, you need not &s;train your Pea&s;e into Pea&s;e-Broath.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Potage of &s;alt meat with Pea&s;e.</HEAD>
<P>Seeth well your &s;alt meat, be it Pork, or Goo&s;e, or any other; take up and powre your Pea&s;e-Broath over it, then &s;erve.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Potage of young Rabbets.</HEAD>
<P>When they are well dre&s;&s;ed, whiten them, and pa&s;s them in the pan with Butter or Lard, then put them in the Pot with good Broath, and a bundle of Herbes, and &s;eeth them as it is fitting, &s;tove well your Bread, and Garni&s;h it with your young Rabbets, Mu&s;hrums and Truffles, and with what you have, then &s;erve,</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Potage of Abatis of Lambs.</HEAD>
<P>After your Abatis are well whitened, put them in the Pot with good Broath, a bundle of hearbs, &amp; a &s;heet of Lard, that is a &s;heet of fat Lard or Bacon, &s;eeth them well, and &s;tove your Bread, and when you are ready to &s;erve, powre a white Broath over it that is, yolks of Eggs and Verjuice, then &s;erve.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<PB N="14" REF="21">
<HEAD><HI>32.</HI> Potage of Larks with a &s;weet Sauce.</HEAD>
<P>Plume them, and draw them, then flower them, and pa&s;s them in the pan with Lard or fre&s;h Seam, then put them in the Pot with good Broath, half a pint of white Wine, and half a pound of Sugar, and &s;eeth them well; &s;tove your Bread, Garni&s;h it with your Larks, and &s;erve.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Potage of Knuckle of Veal.</HEAD>
<P>Put your Knuckle of Veal in the Pot with good Broath, Seeth and &s;cim it well, put therein &s;ome white Succorie; Stove your Bread, Garni&s;h it with the Knuckle, Succo|rie and Mu&s;hrums, then &s;erve.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Potage of a Brea&s;t of Veal.</HEAD>
<P>Whiten it in fre&s;h Water, then put in the Pot with good Broath, &s;eeth it, and put there|in &s;ome good Herbs, and a few Capars, and all being well &s;ea&s;oned, take up on your &s;to|ved Bread, then &s;erve,</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Potage of Mav<GAP DESC="illegible" EXTENT="1 letter">s, or Thru&s;hes.</HEAD>
<P>Tru&s;s them up, and draw them, then flower them, and pa&s;s them in the pan with Butter or Lard, then put them in the Pot with good Broath, and &s;eeth them well with a bundle of herbes; Stove your Bread, and Garni&s;h it with your Thru&s;hes, Beef-Pallats, and Mu&s;hrums, then &s;erve.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Potage of Tortoi&s;e.</HEAD>
<P>Take your Tortoi&s;es, cut of the Head and Feet, &s;eeth them in Water, and when they are neer &s;odden, put a little white Wine
<PB N="15" REF="21">
therein, &s;ome fine Herbes, and &s;ome Lard. When they are &s;od, take them out of the &s;hell, and take out the Gall, cut them into peeces, and pa&s;s them in the pan with good Butter, then &s;tove them in a di&s;h, as al&s;o your Bread, with &s;ome of your Broath, Gar|ni&s;h it with your Tortoi&s;es well &s;ea&s;oned, with Sparagus cut, with juice and with Le|mon, then &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Potage of &s;ucking Pigge.</HEAD>
<P>After you have dre&s;&s;ed him neatly, cut it into five peeces, whiten them in &s;ome Broath or fre&s;h Water, and put them in the Pot with good Broath, put &s;ome fine Herbes to it, and a peece of Lard, but have a care they do not boil drie; Stove your Bread, and Garni&s;h it with your Pigge, the Head in the mid&s;t of the quarters, and the Purtnances or Abatis round about the di&s;h, then &s;erve.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Potage of mine'd Mutton.</HEAD>
<P>Take a joint of Mutton, mince it with beef &s;uet, or Marrow, and &s;tove it in a Pot, &s;tove al&s;o your Bread in a di&s;h with the be&s;t of your Broaths; After this, Garni&s;h it with your Ach<GAP DESC="illegible" EXTENT="1 letter">s, or minc'd meat, together with juice, Combes, Beat<GAP DESC="illegible" EXTENT="1 letter">lles filled with dry Bread, o|therwi&s;e Tailladins, that is, peeces of Bread of the length and bigne&s;s of a finger, in the &s;hape of Lardons, which you &s;hall pa&s;s in the pan with good butter, untill they be brown, and as it were ro&s;ted, and &s;tove it well al&s;o, then &s;erve.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<PB N="16" REF="22">
<HEAD><HI>39.</HI> Potage of Knuckle of Beef.</HEAD>
<P>Smother it well in a Pot, untill it be almo&s;t boiled to peeces, and well &s;ea&s;oned with a bundle of herbes, Cloves, Capers, Mu&s;hrums, Truffles; Then &s;tove your Bread, and Gar|ni&s;h it with your Knuckle and it's imple|ments.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Potage of Capon with Rice.</HEAD>
<P>Take a Capon, dre&s;s it well, and put it in the Pot with good Broath well &s;ea&s;oned, take your Rice well pickt, wa&s;h and dry it before the fire, then &s;eeth it by degrees with good Broath; Stove your Bread, put your Capon on it, and Garni&s;h it with your Rice; if you will, you may put &s;ome Saffron to it, and &s;erve.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Potage of Pullets with Rice.</HEAD>
<P>It is made after the &s;ame way as the Capon; Dre&s;s them, tru&s;s them up, put them in the Pot, and &s;ea&s;on them alike; Make your Rice ready the &s;ame way, your Bread being &s;toved and Garni&s;hed as above &s;aid, &s;erve.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Potage of Knuckle of Beef with Tailladins.</HEAD>
<P>Whiten your Knuckle, &s;eeth and &s;ea&s;on it well, and with the Broath &s;eeth al&s;o your Tailladin; You &s;hall put with it an Onion &s;tuckt with Cloves, and a little thin, then &s;tove your Bread, and Garni&s;h it with the Knuckle and with your Tailladins, which are peeces of Bread of the length and bigne&s;s of one finger, pa&s;&s;ed and fried in the
<PB N="17" REF="22">
pan with Butter, or Lard, as above &s;aid, in the 38th. Article; If you will, you may put &s;ome Saffron in it, then &s;erve.</P>
<P>Capon with Tailladin, and all other meat is done the &s;ame way, and being made ready thus, it &s;hall be called &s;uch meat with Tailladin.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Potage of the Boyler, or great Pot.</HEAD>
<P>Stove &s;ome cru&s;ts of brown Bread with &s;ome good broath of your boyler, great pot or beefe pot, &s;ea&s;oned with pepder, &s;alt, and a little minc'd par&s;ley, then &s;erve; the fir&s;t cuttings of loafes are &s;erved in the like man|ner, without par&s;ley or pepper if you will.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Potage of a Calfs-head fry'd.</HEAD>
<P>When it is &s;odden, take out the bones, and cut it into as many peeces as you will, then flower it and fry it with butter or lard, then &s;tove your bread, and garni&s;h it with what you have fry'd; &s;erve the di&s;h well filled and garni&s;hed, as with mu&s;hrums, pom-granats, or &s;liced lemons, and juice of lemons.</P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Potage of fryed Mutton with Turnips.</HEAD>
<P>Take the upper ends of the bre&s;ts of mut|ton, fry them, and &s;eeth them well, untill they be fit to receive the turnips, which after you have cut them into &s;lices or peeces, and al&s;o well fried, you &s;hall put with your mut|ton well &s;od, &amp; &s;ea&s;oned with clove, &s;alt, and a bundle of hearbs; &s;tove your bread, and take up; If your potage is not thick enough, fry a little flowre into the broth for to thick|en
<PB N="18" REF="23">
it, and mixe with it &s;ome white pepper and vinegar, then &s;erve.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Potage of the handles or knuckles of &s;houlders with Ragou&s;t.</HEAD>
<P>When your handles or knuckles are white|ned in fre&s;h water, floure them, &amp; pa&s;s them in the pan with butter or lard, &s;eeth them in an earthen pan with al the implements which can abide &s;eething, as &s;paragus, mu&s;hrums truffles, &s;tove your bread or cru&s;ts with good broath, and garni&s;h it with your handles or knuckles, &s;paragus, mu&s;hrums, and all what you have, then &s;erve.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<HEAD><HI>47.</HI> Potage of ro&s;ted Woodcocks.</HEAD>
<P>After they are ro&s;ted, put them in the pot with good broath and a bundle of hearbs, &amp; &s;eeth them well; then &s;tove your bread&punc; and garni&s;h it with your woodcocks, and all what you have, then &s;erve.</P>
<P>You may al&s;o doe in the &s;ame manner, as of the marbled partridge.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Halfe a Bisque.</HEAD>
<P>Take pigeons &s;omewhat big, open them, and &s;eeth them as the Bi&s;que, whereof you will ea&s;ily finde the making, if you have re|cour&s;e to the table, garni&s;h and &s;ea&s;on them al&s;o the &s;ame way, &s;o that it may be as good as the bi&s;que, if you can, then &s;erve.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<HEAD><HI>49.</HI> Jacobin's potage with chee&s;e.</HEAD>
<P>Take a Capon garni&s;hed with his bones fit|ted, as wings and legs, &amp; &s;ome chee&s;e, whereof you &s;hall make as many beads as of fle&s;h, and
<PB N="19" REF="23">
you &s;hall be&s;prinkle all with almond broath, if you can; If it be not thick enough, allay two or three egs, and give it colour with the fire&s;hovell. Now to make your broath the better, &s;tamp the bones, and boyle them with the be&s;t of your broaths, well &s;ea&s;oned; &s;tove your bread, which you may garni&s;h with pi&s;taches, lemons or pomgranats, then &s;erve.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="farced potages" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table of the farced Potages.</HEAD>
<LIST>
<ITEM>POtage of farced capons. <HI>1</HI></ITEM>
<ITEM>Potage of young pullets without bones far|ced. <HI>2</HI></ITEM>
<ITEM>Potage of pullets farced. <HI>3</HI></ITEM>
<ITEM>Potage of young pigeons farced. <HI>4</HI></ITEM>
<ITEM>Potage of farced ducks. <HI>5</HI></ITEM>
<ITEM>Potage of knuckles (or leggs) of veal farced <HI>6</HI></ITEM>
<ITEM>Potage of brea&s;t of veal farced. <HI>7</HI></ITEM>
<ITEM>Potage of calfe's head without bones farced. <HI>8</HI></ITEM>
<ITEM>Potage of lamb's heads without bones farced <HI>9</HI></ITEM>
<ITEM>Potage of joint of mutton farced. <HI>10</HI></ITEM>
<ITEM>Potage of farced goo&s;e. <HI>11</HI></ITEM>
<ITEM>Potage of farced partridges. <HI>12</HI></ITEM>
<ITEM>Potage of turkie farced. <HI>13</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<PB N="20" REF="24">
<HEAD><HI>2.</HI> How to make Farced Potages.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Potage of Capons farced.</HEAD>
<P>After they are well dre&s;&s;ed, take out the bones at the necke, and fill them up with all kind of beatilles, as young pigeons, the fle&s;h of capon well minced with beefe or mutton &s;uit, and when they are well &s;ea&s;oned and tru&s;&s;ed up, put them in the pot with good broath, &s;eeth them, and &s;tove your bread, which you &s;hall garni&s;h with your capons, and all &s;orts of <HI>beatills,</HI> and &s;erve.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Potage of farced cockerels without bones.</HEAD>
<P>After they are dre&s;sed, take out the &s;to|mack bone, fill them with <HI>godiveaux,</HI> which you &s;hall make with the fle&s;h of veale minced with raw yolkes of Egs, chibbals, par&s;ley, pepper, or &s;pices according to your ta&s;t, all &s;ea&s;oned with &s;alt, and after they are trus'd up and whitened, put them in the pot, and garni&s;h them with good &s;ea&s;oning, then &s;tove them well, take up, and garni&s;h with what you have, and &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Potage of pullets farced.</HEAD>
<P>When they are well dre&s;&s;ed, whiten them in fre&s;h water, take up the skin of them with the finger, and fill them with a <HI>farce</HI> made of veal or brawn of capon, with &s;uet and yolks of egs, all well minced and mixt to|gether, tru&s;s them up, and put them in the pot with good broath; &s;tove your bread, gar|ni&s;h it with your pullets, hartichoks, bottoms, and &s;paragus then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<PB N="21" REF="24">
<HEAD><HI>4.</HI> Potage of young pigeons farced.</HEAD>
<P>After they are well &s;calded, dre&s;&s;ed, the skin taken up, and filled as the pullets, whi|ten them in fre&s;h water, and put them in the pot with good broath, &s;eeth them proportio|nably, and &s;ea&s;on them with a &s;heet of lard, then &s;tove your bread, and garni&s;h it with your pigeons with their livers and wings with the juice of a leg of mutton ro&s;ted at the &s;pit, and &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Pottage of Ducks farced.</HEAD>
<P>Draw them at the neck, fill them up with all the good things you have, as young pige|ons, mu&s;hrums, trufles, &s;weet-breads, and o|ther like, make your farce of a leane peece of fre&s;h pork, minced with raw yolkes of egs, par&s;ley, chibols, pepper or &s;pice, as you like be&s;t; &s;ow your Ducks up again, whiten them in fre&s;h water, and put them in the pot with good, broath, &s;eeth and &s;ea&s;on them well; allay a little flower with broth for to thicken your potage, then &s;tove your bread, and gar|ni&s;h it with your ducks, and all what you hare, then &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Potage of legs of veale farced.</HEAD>
<P>Cut the&s;e legs as farre as the loyne, take up the skin of them very neatly, and tru&s;s up the end of the handle or knuckle, then &s;teep them in fre&s;h water; take the fle&s;h of them and take out the &s;inewes, mince it with beefe or mut|ton &s;uet, lard, yolks of egs, and fine hearbs; when all is well minced &amp; &s;ea&s;oned, fill them,
<PB N="22" REF="25">
and put them in the pot with good Broath, &s;eeth them, and put in &s;ome Herbes accor|ding to the &s;ea&s;on, or a little white Succory; &s;tove your Bread, and Garni&s;h it with the&s;e leggs, which you &s;hall whiten with yolks of Eggs, and Verjuice if you will, then &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Potage of a farced brea&s;t of Veal.</HEAD>
<P>Take a brea&s;t of Veal, open it at the ne|ther end, make a farce with a little meat and &s;uet, the crum of a loaf, and all kinds of good Hearbes, mince and &s;ea&s;on all; whiten this brea&s;t, and put in the pot with good broath; Seeth it with Capers, Succory or Hearbes minced, &s;tove your Bread, Garni&s;h it if you will, and &s;erve.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Potage of a Calfe's head farced without bones.</HEAD>
<P>After it is well &s;calded, take up the skin thereof, &s;eeth it, and when it is &s;odden, take out the bones, take out the brains and the eyes, for to &s;et them in their place again; mince well the fle&s;h with Beef-&s;uet or Mar|row, and raw yolks of Eggs, for to thicken the farce, then &s;et the brains and the eyes in|to their room again; When it is farced, &s;ow it neatly up again, whiten it well in fre&s;h wa|ter, and put it in the pot with good Broath; &s;eeth it well; and next, take &s;ome Calfe's feet, and frie them into Ragou&s;t, &s;eeth them half in water, cleave them in the middle, and pa&s;&s;e them in the pan with Butter or Lard, put them into your pot with &s;ome Ca|pers;
<PB N="23" REF="25">
then &s;tove your Bread, Garni&s;h it with this head and feet with the Capers, and &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Potage of Lamb's heads without bones farced.</HEAD>
<P>Do as with the Calfe's head; after they are well &s;calded, take up the skin, &s;eeth them, and when they are &s;odden, take the meat of them, and mince it with &s;uet and Lard well &s;ea&s;oned according to your like|ing; Farce them with a piece of Liver, and of lights of Lamb, Beef-&s;uet or Marrow, raw yolks of Eggs, par&s;ley and fine Herbes, all well minced together, and whiten it, then put it in the pot with good Broth; &s;eeth them well, and &s;ea&s;on them with fine Herbs; Stove your Bread, and Garni&s;h it with the heads and Purtenances, which you &s;hall whiten if you will with yolks of Eggs allayed with Verjuice, and &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Potage of a joint of Mutton farced.</HEAD>
<P>Take a joint or two of Mutton, take out the bones, and mince the fle&s;h very &s;mall with &s;uet and Lard, then farce the skin with it, and &s;ow it up very neatly, &s;o that the end of the knuckle be very clean, and all well &s;ea&s;oned with &s;alt and &s;pice according to your ta&s;t; put it in the pot, and &s;eeth it well with a bundle of Herbes, Capers, and Tur|nips; Stove your Bread, take up, and Gar|ni&s;h it with your Turnips, then &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<PB N="24" REF="26">
<HEAD><HI>11.</HI> Potage of Gee&s;e farced.</HEAD>
<P>After they are dre&s;t, take out the brisket, and farce them with what farce you will, then flowre them, and put them in the pot with good Broath; Stove your Bread and Garni&s;h it with your Gee&s;e, with Pea&s;e, Pea&s;e-Broath, or what you will and &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Potage of Partridges without bones, farced.</HEAD>
<P>Take out the brisket, and take &s;ome Veal or &s;ome Capon-fle&s;h, mince it, and &s;ea&s;on it according to your liking with Salt and Spice, or fine Herbes; Farce your Partridges with it very neatly, put them in the pot with good Broath, and &s;eeth them well with a bundle of Herbes, &s;tove your Bread, and Garni&s;h it about the di&s;h with Sparagus, and bottoms of Hartichoakes, then &s;erve.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Potage of Turkie farced.</HEAD>
<P>After it is well dre&s;&s;ed, take out the bri&s;|ket, and take &s;ome Veal and &s;ome Suet, which you &s;hall mince very &s;mall; thicken your farce with Eggs, &amp; mix with it &s;ome Bea|tilles, or young Pigeons, raw yolks of Eggs, put it in the pot with good Broath, and &s;eeth it well: put &s;ome Che&s;nuts in it, Mu&s;hrums, and Truffles; &s;tove one loaf of Bread, and Garni&s;h it with what is in your pot, then &s;erve.</P>
<P>For to make the bundle of Herbes, take Chibals, Par&s;ley and Thime, and tie them to|gether.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="first course potages" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB REF="26">
<HEAD>Potage of Entrees (or fir&s;t cour|&s;es) which can be made in the Armies, or in the field.</HEAD>
<LIST>
<ITEM>T&V;rkie with rasberies. <HI>1</HI></ITEM>
<ITEM>Joint of mutton after the Cardinal's way <HI>2</HI></ITEM>
<ITEM>Knuckle (or legge) of veal after the Epigram|me. <HI>3</HI></ITEM>
<ITEM>Loin of veal with pickle. <HI>4</HI></ITEM>
<ITEM>Ducks with ragou&s;t. <HI>5</HI></ITEM>
<ITEM>Young pigeons with ragou&s;t. <HI>6</HI></ITEM>
<ITEM>Young hennes with ragou&s;t <HI>7</HI></ITEM>
<ITEM>White pudding <HI>8</HI></ITEM>
<ITEM>Saucidges of brawne of partridges <HI>9</HI></ITEM>
<ITEM>Andouilles Chitterlings <HI>10</HI></ITEM>
<ITEM>Servelats <HI>11</HI></ITEM>
<ITEM>Pickled pullets. <HI>12</HI></ITEM>
<ITEM>Knuckles of &s;houlders after the Olivier <HI>13</HI></ITEM>
<ITEM>Peece of beefe after the Engli&s;h way <HI>14</HI></ITEM>
<ITEM>Brea&s;t of Veal after the E&s;toffade. <HI>15</HI></ITEM>
<ITEM>Ro&s;ted partridges with ragou&s;t. <HI>16</HI></ITEM>
<ITEM>Neats tongue with ragou&s;t. <HI>17</HI></ITEM>
<ITEM>Porcks tongue with ragou&s;t. <HI>18</HI></ITEM>
<ITEM>Tongue of mutton with ragou&s;t. <HI>19</HI></ITEM>
<ITEM>Rump of mutton with ragou&s;t. <HI>20</HI></ITEM>
<ITEM>Ioynt of mutton after the Daube. <HI>21</HI></ITEM>
<ITEM>Turkie after the Daube <HI>22</HI></ITEM>
<ITEM>Cive of hare. <HI>23</HI></ITEM>
<ITEM>Bre&s;t of mutton with aricot. <HI>24.</HI></ITEM>
<ITEM>Lamb with ragou&s;t. <HI>25</HI></ITEM>
<ITEM>Surloin of veale with ragou&s;t <HI>26</HI></ITEM>
<PB REF="27">
<ITEM>Peece of beefe after the Daub <HI>27</HI></ITEM>
<ITEM>Joynt of mutton after the Legats way <HI>28</HI></ITEM>
<ITEM>Peece of beefe after the Marotte <HI>29</HI></ITEM>
<ITEM>Rump of mutton ro&s;ted <HI>30</HI></ITEM>
<ITEM>Peece of beefe and rumps of mutton after the na|turall <HI>31</HI></ITEM>
<ITEM>Pigge after the Daub <HI>32</HI></ITEM>
<ITEM>Gee&s;e after the Daub <HI>33</HI></ITEM>
<ITEM>Gee&s;e with ragoust <HI>34</HI></ITEM>
<ITEM>Teale with ragou&s;t <HI>35</HI></ITEM>
<ITEM>Turkie with ragou&s;t <HI>36</HI></ITEM>
<ITEM>Pigge with ragou&s;t <HI>37</HI></ITEM>
<ITEM>Loine of Veale with ragou&s;t <HI>38</HI></ITEM>
<ITEM>Larks with ragou&s;t <HI>39</HI></ITEM>
<ITEM>Liver of veale fried <HI>40</HI></ITEM>
<ITEM>Veals feet and trotters with ragou&s;t <HI>41</HI></ITEM>
<ITEM>Fat tripes with ragou&s;t <HI>42</HI></ITEM>
<ITEM>Fried pullets <HI>43</HI></ITEM>
<ITEM>Young pigeons fried <HI>44</HI></ITEM>
<ITEM>Fricandeaux <HI>45</HI></ITEM>
<ITEM>Veale fried (or a frica&s;&s;e of veale) <HI>46</HI></ITEM>
<ITEM>Fillet of veale with ragou&s;t <HI>47</HI></ITEM>
<ITEM>Shoulder of veale with ragou&s;t <HI>48</HI></ITEM>
<ITEM>Shoulder of mutton with ragou&s;t <HI>49</HI></ITEM>
<ITEM>Bre&s;t of veale fried <HI>50</HI></ITEM>
<ITEM>Loyne of roe-buck (or wild-goate) with ragou&s;t <HI>51</HI></ITEM>
<ITEM>Small ribbs (or &s;teakes) of mutton with ragou&s;t <HI>52</HI></ITEM>
<ITEM>Beefe after the mode <HI>53</HI></ITEM>
<ITEM>Beefe after the E&s;toffade <HI>54</HI></ITEM>
<ITEM>Young rabits with ragou&s;t <HI>55</HI></ITEM>
<PB REF="27">
<ITEM>Loyne of pork with &s;auce Robert <HI>56</HI></ITEM>
<ITEM>Partridge after the E&s;toffade <HI>57</HI></ITEM>
<ITEM>Capon with oi&s;ters <HI>58</HI></ITEM>
<ITEM>Young duck with ragou&s;t <HI>59</HI></ITEM>
<ITEM>Tongue of mutton fried <HI>60</HI></ITEM>
<ITEM>Liver of veale with ragou&s;t <HI>61</HI></ITEM>
<ITEM>Stewed pullets <HI>62</HI></ITEM>
<ITEM>Calfs head fryed <HI>63</HI></ITEM>
<ITEM>Liver of veale &s;ticked <HI>64</HI></ITEM>
<ITEM>Purtnance (or giblets) of turkie <HI>65</HI></ITEM>
<ITEM>Shoulder of wild boare with ragoust <HI>66</HI></ITEM>
<ITEM>Legs of roebuck (or kid) <HI>67</HI></ITEM>
<ITEM>Joynt of mutton after the Legates waie <HI>68</HI></ITEM>
<ITEM>Farced pig <HI>69</HI></ITEM>
<ITEM>Sheeps trotters fryed <HI>70</HI></ITEM>
<ITEM>Tongue of mutton ro&s;ted <HI>71</HI></ITEM>
<ITEM>Ha&s;h of ro&s;ted meate <HI>72</HI></ITEM>
<ITEM>Attereaux ha&s;lets <HI>73</HI></ITEM>
<ITEM>Ha&s;h of raw meate <HI>74</HI></ITEM>
<ITEM>Poupeton <HI>75</HI></ITEM>
<ITEM>Tourte of lard <HI>76</HI></ITEM>
<ITEM>Tourt of marrow <HI>77</HI></ITEM>
<ITEM>Tourt of young pigeons <HI>78</HI></ITEM>
<ITEM>Tourt of veale <HI>79</HI></ITEM>
<ITEM>Pie of Capon without bones <HI>80</HI></ITEM>
<ITEM>Pie of gaudiveau <HI>81</HI></ITEM>
<ITEM>Pie of a&s;&s;iette <HI>82</HI></ITEM>
<ITEM>Pie after the marrotte <HI>83</HI></ITEM>
<ITEM>Pie after the Engli&s;h <HI>84</HI></ITEM>
<ITEM>Pie after the Cardinals way <HI>85</HI></ITEM>
<ITEM>Pullets with ragou&s;t in a bottle <HI>86</HI></ITEM>
<ITEM>Slice of beefe very thin with ragou&s;t <HI>87</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<PB N="28" REF="28">
<HEAD><HI>3.</HI> The way of making meat ready for the fir&s;t cour&s;es.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Turkie with Ra&s;pis.</HEAD>
<P>When it is dre&s;&s;ed, take up the brisket, and take out the fle&s;h, which you &s;hall mince with &s;uet and &s;ome little of Veal-fle&s;h, which you &s;hall mix together with yolks of Eggs &amp; young Pigeons, &amp; all being well &s;ea|&s;oned, you &s;hall fill your Turkie with it, and &s;hall &s;ea&s;on it with Salt, Peper, beaten Cloves and Capers, then you &s;hall &s;pit it, and turn it very &s;oftly; When it is almo&s;t ro&s;ted, take it up, and put it into an Earthen pan with good Broath, Mu&s;hrums, and a bundle of Herbs, which you &s;hall make with Par&s;ley, thime, and Chibols tied together; for to thicken the &s;auce, take a little Lard &s;liced, pa&s;s it in the pan, and when it is mel|ted, take it out, and mix a little flower with it, which you &s;hall make very brown, and &s;hall allay it with a little Broath and &s;ome Vinegar; then put it into your Earthen pan with &s;ome Lemon-juice, and &s;erve.</P>
<P>If it be in the Ra&s;pis &s;ea&s;on, you &s;hall put a handfull of them over it, if not, &s;ome Pom|granate.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Joint of Mutton after the Cardinal's way.</HEAD>
<P>Take a Joint of Mutton, beat it well, and Lard it with great Lard, then take off the skin, flowre it and pa&s;s it in the pan with
<PB N="29" REF="28">
&s;ome Lard, and &s;eeth it with good Broath, a bundle of par&s;ley, thime and Chibols tied together, Mu&s;hrums, Truffles or Beatiles well fried, and let the &s;auce be well thick|ned, then &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Legs Or Knuckles of Veal Epigramme way.</HEAD>
<P>After they are well whitned in fre&s;h wa|ter, flowre them and pa&s;s them in the pan with melted Lard or fre&s;h Seame; then break them and put them in a pot well &s;ea|&s;oned with Salt, Peper, Cloves, and a bun|dle of Herbs; put an Onion with it, a little Broath and a few Capers, then flowre them with &s;ome pa&s;t, and &s;mother them with the Pot-lid, &s;eeth them lei&s;urely thus covered for the &s;pace of three hours, after which, you &s;hall uncover them, and &s;hall reduce your Sauce untill all be the better thereby; put &s;ome Mu&s;hrums to it, if you have any, then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Loin of Veal with Pickle.</HEAD>
<P>Beat it well, and Lard it with great Lard, Pickle it with Vinegar, Peper, Salt, Spice, Clove, Lemon, Orenge, Onion, and Ro&s;e|mary, or Sage; after that, &s;pit it and ro&s;t it, and ba&s;te it with the &s;auce untill it be ro&s;ted; When it is ro&s;ted, &s;tove it in the &s;auce, which you &s;hall thicken with Chip|ings or clean flowre allayed with Broath, and &s;hall Garni&s;h your di&s;h with Mu&s;hrums, Beef palats, or Sparagus, then &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<PB N="30" REF="29">
<HEAD><HI>5.</HI> Ducks wiih Ragou&s;t.</HEAD>
<P>Lard them with great lard, and pa&s;s them in the pan, then put them into an earthen pan or into a pot, and put therein &s;ome good &s;ea&s;oning with &s;alt, beaten &s;pice, chiboles, and par&s;ley according to your pallat; &s;eeth them well, and garni&s;h with what you &s;hall finde to come neere&s;t to the colour, then &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Young Pigeons with ragou&s;t.</HEAD>
<P>Plume them dry, draw them, and pa&s;s them in the pan with lard, or fre&s;h &s;eame, put them in the pot with good broth, and &s;eeth them with a bundle of hearbs; when they are &s;od|den, garni&s;h them with their livers, and with &s;weetbreads of veale, let all be well &s;ea&s;oned with &s;alt and &s;pice, then &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Young Henns in ragou&s;t.</HEAD>
<P>Take them after they are well mortified, and lard them with great lard, then pa&s;s them in the pan, after you have cut them in|to halfes, put them in the pot with good broath and a bundle of hearbs; &s;ea&s;on and &s;eeth them well with truffles, mu&s;hrums, or &s;ome &s;mall peeces of ro&s;ted meat, to wit of mutton or fre&s;h porke, for to give them &s;a|vour; garni&s;h them with their livers, pi&s;ta|ches, or lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> White puddings.</HEAD>
<P>Take the gutts of mutton, and &s;crape them &s;o that they be very cleere, then take foure pounds of fre&s;h porke &s;uet, and mince it very &s;mall; take al&s;o the brawne of two capons,
<PB N="31" REF="29">
mince them as du&s;t, and mixe them with your Suet, next put to it fifteen raw Egs, one pint of Milk, the crum of half a white loaf, &s;ea&s;on all well with the &s;pice of Saucidges, and a little Anis&s;eed; the &s;pice for Saucidges is prepared thus; Take Peper, Cloves, Salt, and Ginger, beat them well together, then powre all into the guts with a bra&s;&s;e or white lattin in&s;trument made for that purpo&s;e, and whiten them in milk &amp; ro&s;t them on the Gri|diron with a fat paper under them, then &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Saucidges with the brain of Partridges.</HEAD>
<P>After your Partridges are ro&s;ted, take the brain out of them, and mince it very &s;mall, take &s;ome fre&s;h porck &s;uet, four times as much as of minced meat, mix all together, well &s;ea&s;oned as the white pudding, put al&s;o &s;ome milk to it proportionably, and powre all into &s;ome mutton guts, as the white pud|ding, which you &s;hall al&s;o whiten in milk, and &s;hall tie them at the ends; ro&s;t them lea&s;urely upon &s;ome fat paper. If you will, you may powre it into the guts of a &s;ucking Pig, or Turkie, then &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Andovilles, Chitterlings.</HEAD>
<P>Take Chaldrons of Veal, and mince them (or cut them &s;mall) with &s;ome Pork &s;uet, &s;ome Lard, and &s;ome Porks fle&s;h, &s;tove them all together in a pot; it being &s;odden and cold, you &s;hall mix with it a little Milk, and &s;ome raw Egs, then you &s;hall powre it into the great gut of a Hog, with the &s;ame &s;ea+&s;oning
<PB N="33" REF="30">
as the white pudding: Make &s;ome with half milk and half water; when it is made, ro&s;t it on the gridiron with a fat pa|per, and &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Servelats.</HEAD>
<P>Take a Beefs gut, and &s;crape it well, take &s;ome lard, &s;ome pork, or mutton fle&s;h, or any other you will, and after you have minced it well, &s;tamp it with peper, &s;alt, white wine, clove, fine herbs, onion, and a little of fre&s;h porks &s;uet, then powre your implements into this gut, cut into peeces according to the length of a Servelat, which you &s;hall tye at the end, and &s;hall hang it on the chimney. When you &s;hall u&s;e them, &s;eeth them in wa|ter, and about the latter end, put into it a little wine, and &s;ome fine herbs; when they are &s;odden, you may keep them one moneth. Serve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Pullets pickled.</HEAD>
<P>Take your Pullets, cut them in two, and beat them, then &s;teep them in Vineager, well &s;ea&s;oned with &s;alt and &s;pice. When you will &s;erve, flowre them, or el&s;e make for it a &s;mall pa&s;te with two raw egs, and a little flowre allayed with the&s;e egs; fry them with melt|ed lard or fre&s;h &s;came; and after they are fry|ed, put them in their pickle to &s;tove a little, then &s;erve.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD>Knuckles, or Handles of Shoulders, Oliveir way.</HEAD>
<P>Break them, and whiten them in fre&s;h wa|ter,
<PB N="33" REF="30">
and wipe them, after they are flowred, pa&s;&s;e them in the panne with lard, or fre&s;h &s;eame. When they are well fryed, put them in the pot with very little broath, and put a bundle of herbs with it, a little onion fryed with mu&s;hrums, capers, &s;tones, and beefs palats, all well &s;ea&s;oned with &s;alt, &s;pice, or peper; cover them with the lid, and make a piece of &s;oft pa&s;te for to clo&s;e up the pot, le&s;t it doth take vent, put it on &s;ome few coals, and &s;eeth them lea&s;urely, then &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Peece of Beef after the Engli&s;h, or Cha|lon fa&s;hion.</HEAD>
<P>Take a peece of beef, of the brea&s;t, and &s;eeth it well; when it is almo&s;t &s;odden, take it up, and lard it with great lard, then &s;pit it, with a pickle under it in the dripping pan. The pickle is made as for the loyn of veal; with this pickle you &s;hall ba&s;te it with a bundle of Sage, if it &s;ticks not fa&s;t to the &s;pit, take &s;ome &s;ticks, and tie it at both ends. After it is ro&s;ted take it off, and put it into an earthen pan, then &s;tove it with its pickle, un|till you are ready to &s;erve. Garni&s;h it with what you will, with capers, or turnips, or with both together; or with beef palats, or par&s;ley, or with the pickle it &s;elf, &s;o that it be well thickned, then &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Brea&s;t of Veal after the E&s;toffade.</HEAD>
<P>Let it be of a Veal very white and fat, put it in the oven in an earthen panne, and under|neath
<PB N="34" REF="31">
&s;ome &s;heets of lard, and &s;ea&s;on it, then cover it, untill it hath taken colour, and that it be more than half baked: After|wards fry into it &s;ome mu&s;hrums, palats of beef, capers, and &s;weet breads, &s;o that they may mixe, and make an end of baking toge|ther.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Partridges with ragou&s;t.</HEAD>
<P>Dre&s;&s;e them, and &s;tick them with three or four Lardons of great lard, then flowre them, and pa&s;&s;e them in the pan with lard or fre&s;h &s;eame, then &s;eeth them in an earthen pan, let them con&s;ume well, and &s;ea&s;on them wel with &s;alt and &s;pice. When you will &s;erve, take &s;ome lard, and beat it in a mortar, mixe it with your ragou&s;t, and &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Neats tongue with ragou&s;t.</HEAD>
<P>Lard it with great lard, then put it in the pot, &s;eeth it, and &s;ea&s;on it with a &s;harp &s;auce; when it is almo&s;t &s;odden, let it coole, &s;tick it, &s;pit it, and ba&s;te it with its ragou&s;t, untill it be ro&s;ted, and after you have taken it off, &s;tove it in its &s;auce with a little onion &s;tamp|ed, a little lard, and a little vineager, then &s;erve.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Porks tongues with ragou&s;t.</HEAD>
<P>Take them fre&s;h, and pa&s;&s;e them in the pan with lard, then &s;eeth them well in a pot, and &s;ea&s;on them with <HI>a haut gou&s;t;</HI> when they are almo&s;t &s;odden, you &s;hall mixe into them an Onion &s;tamped, truffles, dry meale, and a little white wine, and &s;hall &s;tove them
<PB N="35" REF="31">
in their own broath; when they are &s;od, &s;erve.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Tongue of Mutton with ragou&s;t.</HEAD>
<P>Take many of them, and after they are well &s;odden, flowre them, and pa&s;&s;e them in the panne, &s;tove them with good broth, and pa&s;&s;e in them a little onion, mu&s;hrums, truffles, and par&s;ley, all together, well &s;ea|&s;oned with &s;alt and peper according to your own palate, with a little verjuice and vinea|ger, then &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Loin of Mutton with ragoust.</HEAD>
<P>Take it &s;ticking to the joint, lard it all o|ver with great lard, and &s;eeth it with a peece of beef; when it is half &s;odden, take it up, flowre it, and pa&s;&s;e it in the panne, then put it into an earthen panne with good broth, and &s;ea&s;on it well with mu&s;hrums, capers, beef palats; cover it, and let it &s;eeth well, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Joint of Mutton after the Daube.</HEAD>
<P>Lard it well with great lard, th<GAP DESC="illegible" EXTENT="1 letter">n put it in the pot, and &s;ea&s;on it well; when it is al|mo&s;t &s;od, put to it &s;ome white wine propor|tionably, and make an end of &s;eething of it with fine herbs, lemon or orange peele, but very little, by rea&s;on of their bitterne&s;&s;e; when you will &s;erve it, garni&s;h the brims of the di&s;h with par&s;ley, and with flowers.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Turkie after the Daube.</HEAD>
<P>It is done after the &s;ame way as the joint of Mutton, except that you mu&s;t bind it fa&s;t
<PB N="36" REF="32">
before you &s;et it a &s;eething, plentifully gar|ni&s;hed with &s;alt, and all kind of &s;pice, the &s;ame &s;ea&s;oning, white wine, <HI>&amp;c,</HI> Serve it with par&s;ley.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Cive of Hare.</HEAD>
<P>Take a Hare, cut it into peeces, put it in the pot with &s;ome broth, &s;eeth it well, and &s;ea&s;on it with a bundle of herbs when it is half &s;odden, put a little wine to it, and fry into it a little flowre with an onion, and a very little vineager; &s;erve with a green &s;auce, and readily.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Brea&s;t of Mutton into an aricot.</HEAD>
<P>Pa&s;s it in the pan with butter or melted lard, then put it in the pot with broth, and &s;ea&s;on it with &s;alt; when it is half &s;odden, pa&s;&s;e al&s;o in the pan &s;ome turnips cut in two, or otherwi&s;e, mixe them together, without forgetting a little lard, fryed with a little flowre, an onion minced very &s;mall, a little vineager, and a bundle of herbs, &s;erve with a &s;hort &s;auce.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Lamb with ragou&s;t.</HEAD>
<P>Ro&s;t it, then put it into an earthen pot with a little broth, vineager, &s;alt, peper, clove, and a bundle of herbs, a little flowre, a little onion &s;tamped, capers, mu&s;hrums, le|mon, orange peele, and all being well &s;toved together, &s;erve.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Surloine of veale with ragou&s;t.</HEAD>
<P>Cut it into ribbes, flowre them, and pa&s;&s;e them in the panne with lard, then put them
<PB N="37" REF="32">
in the pot, and &s;eeth them with a little broth, capers, &s;paragus, truffles, and when all is well &s;toved, &s;erve.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Peece of beef after the daube.</HEAD>
<P>After it is half &s;odden, lard it with great lard, and put it to &s;eeth again with the &s;ame broth if you will; then after it is well &s;odden and &s;ea&s;oned, not forgetting the wine, &s;erve as the leg (cut &s;houlder wi&s;e.)</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Joint of Mutton after the Legate's way.</HEAD>
<P>After you have cho&s;en it well, beat it well, take off the skin and the fle&s;h off the knuckle, whereof you &s;hall cut off the end; lard it with mean lard, flowre it, and pa&s;&s;e it in the panne with lard or fre&s;h &s;eame. When you &s;ee it very brown, put it in the pot with one &s;poonfull of broth well &s;ea&s;oned with &s;alt, peper, clove, and a bundle of herbs; you may put in it capers, mu&s;hrums, truffles; &s;mother it with a lid clo&s;ed up with flowre, neither too &s;oft, nor too hard, allayed in water, and &s;eeth it on a few coales the &s;pace of three houres. When it is &s;odden uncover it, and garni&s;h it with what you have to put to it, as &s;tones, bottomes of Artichoaks, &s;weetbreads, and a &s;hort &s;auce, and about the di&s;h lay cut lemon, or pomegranate.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Peece of beef after the Marrotre.</HEAD>
<P>When it is almo&s;t &s;odden, lard it with great lard, then make a pa&s;ty of brown pa&s;te of the bigne&s;s of your peece of beef, well &s;ea&s;oned of all what you will, and garni&s;hed alike with
<PB N="38" REF="33">
capers. After it hath been &s;eething a very long while with broth, pa&s;&s;e into it onion and garlick &s;tamped, then &s;erve.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Loine of Mutton ro&s;ted.</HEAD>
<P>After it is well ro&s;ted, take off the skin, co|ver it with &s;alt, crummes of bread, and min|ced par&s;ley; then pa&s;&s;e it in the panne before, not on the fire, then &s;erve with verjuice and par&s;ley about the di&s;h.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Peece of Beef, and Loine of Mutton after the naturall.</HEAD>
<P>Take a peece of Beef from the Shambles, powder it with a little &s;alt, not too much, le&s;t you may have occa&s;ion to u&s;e the broth; &s;eeth it well, and take off what hath been &s;alted, as the skins: If you will, &s;alt it again, and powder it with &s;mall &s;alt; &s;erve with par&s;ley, or fryed bread about the di&s;h, and &s;ometimes with &s;mall pyes, or &s;ome thickning of ra|gou&s;t.</P>
<P>The Loyne of Mutton after the natural is done as the peece of Beef; when it is well &s;odden, take off the skin, powder it with &s;alt, garni&s;h the di&s;h about with par&s;ley, and &s;erve it warm.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Pigge after the Daube.</HEAD>
<P>After it is well dre&s;&s;ed, cut it into five parts, then pa&s;&s;e on it a little of great lard, and put it with broth, white wine, fine herbs, onion, and being well &s;ea&s;oned with &s;alt, and other ingredients, &s;erve with par&s;ley about the di&s;h.</P>
<P><PB N="39" REF="33">The &s;hort &s;auce remains with it into a gelee to &s;erve cold; you may put to it &s;ome Saffron if you will.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Goo&s;e after the Daube.</HEAD>
<P>Lard it with great lard, and &s;eeth it well, then put to it a pint of white wine, and &s;ea|&s;on it wel with all what is fitting for a Daube. If you will pa&s;&s;e it on the gridiron, and &s;erve cut into four, with a <HI>Sauce Robert</HI> over it, you may.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Goo&s;e with ragou&s;t.</HEAD>
<P>Take a Goo&s;e, cut it into four; after it is well beaten, flowre it, and pa&s;&s;e it in the pan, then &s;eeth it with &s;ome broth, &s;ea&s;on it with all kinds of &s;pice, and with a bundle of herbs, garni&s;h it with all its Abatis, or Giblets, which are the liver, gi&s;ard, wings, and neck; let the &s;auce be &s;hort and thickened, with yolkes of egges allayed in verjuice, then &s;erve.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Teales with ragoust.</HEAD>
<P>After they are dre&s;&s;ed, lard them with middle laid, pa&s;&s;e them in the panne, and &s;tove them with well &s;ea&s;oned broth, then put them again with a little lard and flowre, onion, capers, mu&s;hrums, truffles, pi&s;taches, and lemon peele all together, then &s;erve.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Turkey with ragou&s;t.</HEAD>
<P>Cleave it, and beat it, then &s;tick it, if you will, with great lard, flowre it, and pa&s;&s;e it in the panne, and then &s;tove it in an earthen panne with good broth, well &s;ea&s;oned and
<PB N="40" REF="34">
garni&s;hed with what you will; &s;eeth it to a &s;hort &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Pigge with ragou&s;t.</HEAD>
<P>After it is dre&s;&s;ed, take off the skin if you will, then cut it into four, flowre it, pa&s;&s;e it in the panne, being well &s;ea&s;oned for the ta&s;te; garni&s;h it with capers, truffles, mu|&s;hrums, and &s;erve with a &s;hort &s;auce.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Loyn of Veal with ragou&s;t.</HEAD>
<P>After it is well beaten, lard it with great lard, and &s;p<GAP DESC="illegible" EXTENT="1 letter">t it, then when it is half ro&s;ted, &s;tove it with good broth, and make a &s;auce with flowre and onion fryed, garni&s;h with mu&s;hrums, artichocks, &s;paragus, truffles, and its kidney &s;liced, &s;erve.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Larks with ragou&s;t.</HEAD>
<P>After they are dre&s;&s;ed, draw them, cru&s;h down their &s;tomachs a little, flowre them and fry them with lard; after they are very brown, &s;tove them, and &s;ea&s;on them with capers and mu&s;hrums; you may put in them &s;ome lemon peele, or &s;ome juice of a legge of Mutton, or &s;ome orange, or a bundle of herbs; take off the fat, and &s;erve with what you have to &s;erve.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Liver of Veale fried.</HEAD>
<P>Cut it into very thinne &s;lices, then pa&s;&s;e them in the panne with lard or butter, well &s;ea&s;oned with &s;alt, peper, onion minced very &s;mall, and one drop of broth, vineager, or verjuice of grapes; and for to thicken the &s;auce, put therein &s;ome chippings of bread
<PB N="41" REF="34">
well fryed; you may &s;erve it without &s;toving, le&s;t it &s;hould harden, with capers, mu&s;hrums, and garni&s;hed about the di&s;h with what you have.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Calf, and Sheeps trotters with ragou&s;t.</HEAD>
<P>After they are well &s;odden flowre them, and pa&s;&s;e them in the panne with lard, or fre&s;h &s;eame; then &s;tove them with a little broth, a little verjuice, a bundle of herbs, a peece of lemon, and &s;ome flowre fryed, all well &s;ea|&s;oned, and the &s;auce &s;hort, mixe &s;ome capers with it, and &s;erve.</P>
<P>The Sheeps trotters are done the &s;ame way, after they are well &s;odden, and the worm taken away, flowre and fry them with lard or fre&s;h &s;eame, and &s;tove them with a little broth and verjuice, a bundle of herbs, a peece of lemon, and flowre fryed, all well &s;ea&s;oned, and a &s;hort &s;auce, mixe &s;ome capers with it, and &s;erve.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Fat tripe with ragou&s;t.</HEAD>
<P>After it is very white, and well &s;odden, cut it very &s;mall, fry it with lard, par&s;ley, and chibols, and &s;ea&s;on it with capers, vineager, flower fryed, and an onion; &s;tove it, and &s;erve.</P>
<P>You may al&s;o another way, mixe with it yolkes of egges and verjuice for thick|ning.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take it very fat, cut it and powder it with &s;alt, and crummes of bread, ro&s;t it on the
<PB N="42" REF="35">
gridiron, and &s;ea&s;on it with verjuice of grapes, or vineager, or juice of orange, or of lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Pullets fryed.</HEAD>
<P>After they are dre&s;&s;ed, cut into peeces, and well wa&s;hed, boyl them in good broth, and when they are almo&s;t &s;odden drain them, and then fry them. After five or &s;ix turnes, &s;ea&s;on them with &s;alt and good herbs, as par&s;ley, chibols, <HI>&amp;c.</HI> allay &s;ome yolkes of egges for to thicken the &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Young pigeons fryed.</HEAD>
<P>After they are well &s;calded, cut them in|to peeces, and pa&s;&s;e them in the panne with lard and butter, half one, half other; when they are well fryed, throw into it chibols, par&s;ley, &s;paragus, peper, &s;alt, beaten cloves, be&s;prinkle them with broth well &s;ea&s;oned, and &s;erve them whitened, or not.</P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Fricandeaux.</HEAD>
<P>For to make them, take &s;ome veale, cut it into &s;mall &s;lices, and beat them well with the knife hart, mince all kinds of herbs, beef, or mutton &s;uet, and a little lard, and when they are well &s;ea&s;oned, and allayed with raw eggs, rowle them among tho&s;e &s;lices of fle&s;h, for to &s;eeth them in an earthen or tourtie panne; when they are &s;odden, &s;erve them with their &s;auce.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Frica&s;&s;e of Veale.</HEAD>
<P>Take &s;ome veale, and cut it into thinne &s;lices, flowre them a very little, and pa&s;&s;e
<PB N="43" REF="35">
them in the panne, and &s;ea&s;on them with &s;alt, with an onion &s;tuck with cloves, then &s;tove them with a little broth, and the &s;auce being thickned, &s;erve.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<HEAD><HI>47.</HI> Fillet of Veale with ragou&s;t.</HEAD>
<P>Lard it with great lard, &s;pit it, and ro&s;t it a little more than half; &s;tove it with a little broth, and a bundle of herbs, and cover it well; when it is &s;odden, &s;erve with a &s;auce thickned with chippings of bread, or with flowres and an onion; &s;erve it garni&s;hed with truffles and mu&s;hrums.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Shoulder of Veal with ragou&s;t.</HEAD>
<P>Whiten it, and flowre it, then pa&s;s it in the panne, when it is very brown, &s;tove it in an earthen panne when it is almo&s;t &s;odden, &s;ea|&s;on it with a bundle of herbs, all kinds of beatilles, mu&s;hrums, fry into it a little flowre, a little onion minced, and a little vineager, then &s;erve.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<HEAD><HI>49.</HI> Shoulder of Mutton with ragou&s;t.</HEAD>
<P>Beat it well, and take off the skinne, then flowre it, and pa&s;s it in the panne with butter or melted lard, then &s;tove it with good broth, a bundle of herbs, and a good &s;ea&s;oning, gar|ni&s;h it with what you have, among other things, with capers, and &s;erve.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Brea&s;t of Veale fried.</HEAD>
<P>After it is whitened, &s;eeth it in a great bra&s;&s;e pot, or in another pot; it matters not if it doth &s;eeth with other meat; after it is &s;odden, open it between, and make a liquid
<PB N="44" REF="36">
pa&s;te with a little flowre, egges, &s;alt, and a little par&s;ley, then wet it with this &s;ea&s;oning; next, fry it with fre&s;h &s;eame, or melted lard; when you have taken it out, throw over it one handfull of very green par&s;ley, and very dry, that is, pa&s;&s;ed in the panne with butter very hot, and very brown, &s;erve.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Loine of Roebuck with ragou&s;t.</HEAD>
<P>When it is well &s;tuck, &s;pit it, and when it is half ro&s;ted, ba&s;te it with peper, vineager, and a little broth; thicken the &s;auce with &s;ome chippings of bread, or allayed chippings, then &s;erve.</P>
</DIV4>
<DIV4 N="52" TYPE="recipe">
<HEAD><HI>52.</HI> Small ribs of Mutton with ragou&s;t.</HEAD>
<P>Slice them, then beat and flowre them, then pa&s;&s;e them in the panne, after they are fried, put them with good broth and capers, and all being well &s;ea&s;oned, &s;erve.</P>
</DIV4>
<DIV4 N="53" TYPE="recipe">
<HEAD><HI>53.</HI> Beefe a la mode.</HEAD>
<P>Beat it well, and lard it with great lard, then &s;eeth it in a pot with good broth, a bundle of herbs, and all kind of &s;pices, and when all is well con&s;umed, &s;erve with the &s;auce.</P>
</DIV4>
<DIV4 N="54" TYPE="recipe">
<HEAD><HI>54.</HI> Beef after the E&s;toffade.</HEAD>
<P>Cut it into very thinne &s;lices, and being well beaten, flowre them, and pa&s;&s;e them in the panne with lard; then put them in an earthen panne, or in a pot with good broth, all well &s;ea&s;oned, &s;erve with a &s;harp &s;auce.</P>
</DIV4>
<DIV4 N="55" TYPE="recipe">
<HEAD><HI>55.</HI> Young Rabbits with ragoust.</HEAD>
<P>You may fry them as Pullets, or pa&s;&s;e them
<PB N="45" REF="36">
in the panne with a little flowre mixed with the butter, then &s;tove them with good broth, and &s;ea&s;on them with capers, juice of orange or lemon, and a po&s;ie, or chibol; &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After they are ro&s;ted, cut them into peeces, pa&s;&s;e them in the panne, and &s;tove them in a di&s;h with juice of orange, capers, a few chip|pings of bread; let the &s;auce be of <HI>haut gou&s;t,</HI> and &s;hort; &s;erve.</P>
</DIV4>
<DIV4 N="56" TYPE="recipe">
<HEAD><HI>56.</HI> Loine of Fork with a &s;auce Robert.</HEAD>
<P>Lard it with great lard, then ro&s;t it, and ba&s;te it with verjuice and vineager, with a bundle of &s;age. After the fat is fallen, take it for to fry an onion with, which being fry|ed, you &s;hall put under the loyn, with the &s;auce wherewith you have ba&s;ted it. All being a little &s;toved together, le&s;t it may harden, &s;erve. This &s;auce is called <HI>&s;auce Robert.</HI></P>
</DIV4>
<DIV4 N="57" TYPE="recipe">
<HEAD><HI>57.</HI> Partridges after the E&s;toffade.</HEAD>
<P>Lard them with great lard, and pa&s;&s;e them in the panne with butter or melted lard; when they are very brown, put them in the pot with good broth, and &s;eeth them well &s;ea&s;oned. For the garni&s;h, you &s;hall have truffles, mu&s;hrums, fried &s;paragus, where|with you &s;hall &s;tove them, &s;erve with lemon and pi&s;taches. If the &s;auce be not thickned e|nough, take a little flowre, or of your thick|nings, and do not thicken it too much, left it be too thick.</P>
</DIV4>
<DIV4 N="58" TYPE="recipe">
<PB N="46" REF="37">
<HEAD><HI>58.</HI> Capon with Oy&s;ters.</HEAD>
<P>After your Capon is dre&s;&s;ed, and barded with lard, and with butter'd paper over it, ro&s;t it, and as it ro&s;teth, put under it a drip|ing panne; after you have well clen&s;ed your Oy&s;ters, you &s;hall whiten them, if they are old: when they are well clen&s;ed and whiten|ed, pa&s;&s;e them in the pan with what is fallen from your Capon, and &s;ea&s;on them with mu|&s;hrums, onion &s;tuck, and a bundle of herbs. After they are well fryed, you &s;hall take out the bundle of herbs and the re&s;t, you &s;hall put it into the body of the Capon, which you &s;hall &s;tove with a few capers, then &s;erve.</P>
</DIV4>
<DIV4 N="59" TYPE="recipe">
<HEAD><HI>59.</HI> Young Ducks with ragou&s;t.</HEAD>
<P>After they are dre&s;&s;ed, pa&s;s them in the panne with butter or lard, then &s;tove them in an earthen panne with good broth, and a bundle of herbs, all well &s;ea&s;oned; when they are well &s;odden, and the &s;auce wel thick|ned, put in it capers, mu&s;hrums, truffles, and &s;erve.</P>
</DIV4>
<DIV4 N="60" TYPE="recipe">
<HEAD><HI>60.</HI> Tounges of Mutton fryed with ragou&s;t and fritters.</HEAD>
<P>Take your Tongues, cleave them in the mid&s;t, then pa&s;&s;e them in the pan with butter or melted lard, and &s;ea&s;on them well, then put them into a di&s;h with verjuice and nutmegge; afterwards take a little flowre and allay it with an egge, and the &s;auce which is under your tongues, which you &s;hal powre into the&s;e
<PB N="47" REF="37">
implements; fry it with melted lard, or fre&s;h &s;eame; after it is fryed, throw into the pan one handfull of par&s;ley, and have a care that it may remaine very green; &s;erve them dry, or with a pickle, and the re&s;t of your &s;auce.</P>
</DIV4>
<DIV4 N="61" TYPE="recipe">
<HEAD><HI>61.</HI> Liver of Veale with ragou&s;t.</HEAD>
<P>Lard it with great lard, and put it in the pot well &s;ea&s;oned with a bundle of herbs, o|range peele and capers; and when it is well &s;odden, and the &s;auce thickned, cut it into &s;lices, and &s;erve.</P>
</DIV4>
<DIV4 N="62" TYPE="recipe">
<HEAD><HI>62.</HI> Stewed Pullets.</HEAD>
<P>Cut them very &s;mall, and &s;eeth them with a little broth, white wine, and very new butter, &s;ea&s;on them with chibols, and par&s;ley minced together; when they are &s;od, allay &s;ome yolks of egges, with &s;ome verjuice for to thicken the &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="63" TYPE="recipe">
<HEAD><HI>63.</HI> Calfes head fryed.</HEAD>
<P>After it is dre&s;sed and &s;od, you &s;hall take out the bones, then you &s;hall make a liquid pa&s;te with egges well &s;ea&s;oned; dippe this head into it, and fry it with fre&s;h &s;eame; after it is well fryed, powder it with &s;alt, juice of lemon or verjuice; then &s;erve it with fryed par&s;ley.</P>
</DIV4>
<DIV4 N="64" TYPE="recipe">
<HEAD><HI>64.</HI> Liver of Veale &s;ticked.</HEAD>
<P>Stick it very thick with Lardons, then &s;pit it, and make a pickle under it, wherewith you &s;hall ba&s;te it as it doth ro&s;t, to the end that the pickle may turn it &s;elf into a &s;auce; after it is ro&s;ted, &s;tove it with capers, and &s;erve.</P>
<P><PB N="48" REF="38">You may u&s;e Veale liver for to thicken &s;auces; and at other times for to make Gray pudding.</P>
</DIV4>
<DIV4 N="65" TYPE="recipe">
<HEAD><HI>65.</HI> Abbatis, or Purtenances, or Giblets, of Turkie.</HEAD>
<P>Whiten them in fre&s;h water, and &s;eeth them with good broth, when they are almo&s;t &s;od, pa&s;s them in the panne with lard, and good &s;ea&s;oning; let the &s;auce be &s;hort, and &s;erve.</P>
</DIV4>
<DIV4 N="66" TYPE="recipe">
<HEAD><HI>66.</HI> Shoulder of Wildboare with ragou&s;t.</HEAD>
<P>Lard it with great lard, then put it into a kettle full of water, with &s;alt, peper, and a bundle of herbs; take heed you doe not &s;ea&s;on it too much, becau&s;e the broth mu&s;t be redu|ced to a &s;hort &s;auce: When it is more than half &s;od, you &s;hall put to it a pint of white wine, clove, and a leaf of laurel or bay, or a twigge of ro&s;emary; then when it is well &s;od, and the &s;auce &s;hort, you &s;hall thicken it, which for to doe, you mu&s;t melt &s;ome lard, and fry a little flowre into it, then put to it an onion minced very &s;mall, give a turne or two in the pan, and powre it into your &s;auce, which you &s;hall &s;tove with capers, and mu|&s;hrums, after all is well &s;ea&s;oned, &s;erve.</P>
</DIV4>
<DIV4 N="67" TYPE="recipe">
<HEAD><HI>67.</HI> Legs of Roebuck, or Wild-goate.</HEAD>
<P>They may be done as the &s;houlder of Wild-boare; as al&s;o the loyne and the &s;houlder; or el&s;e after you have larded them with great lard, you may pa&s;s them in the panne, like|wi&s;e with &s;ome lard and flowre, after which
<PB N="49" REF="38">
you &s;hall &s;eeth them with broth, and &s;hall thicken the &s;auce alike.</P>
</DIV4>
<DIV4 N="68" TYPE="recipe">
<HEAD><HI>68.</HI> Pigge farced.</HEAD>
<P>Take him from under the &s;ow, blood him in water ready to boyl, &s;cald him, cut him be|tween the thighs, take up the skinne, the tayl, the feet, and the head, then let them &s;teep till you have u&s;e for them; let the body alone, you will finde it afterwards well e|nough; for to farce it take &s;ome veale and beef &s;uet, rufle them well after the way of <HI>Gaudiveaw,</HI> then fill the skinne with it, with mu&s;hrums pa&s;&s;ed in the panne, young pige|ons, &s;weetbreads, a bundle of fine herbs, and with all what you have, untill it hath the &s;hape of a pigge, &s;owe up what is open, truffe it up, and whiten it in water, ready to &s;pit it. An houre and an half before dinner &s;pit it through the head, wrap it up with buttered paper, and tie it at both ends with &s;plinters of wood, and as it is ro&s;ting ba&s;te it with but|ter. When it is ro&s;ted, take off the paper and the thread, &s;o that it may not &s;eem to have been farced, then &s;erve.</P>
<P>The body of this Pigge being dre&s;&s;ed, whi|ten it but very little, &s;tick it well, and ro&s;t it as if it were whole, or like a Lamb; when it is ro&s;ted, you may &s;erve it with a green &s;auce.</P>
</DIV4>
<DIV4 N="69" TYPE="recipe">
<HEAD><HI>69.</HI> Calfes feet fried.</HEAD>
<P>After they are well &s;od, cut them very &s;mall, and pa&s;s them in the panne with lard or but|ter;
<PB N="50" REF="39">
after three or four turnings, put to it chi|bols, and par&s;ley minced together. Immedi|ately after put into it a very little of b<GAP DESC="illegible" EXTENT="1 letter">oth, and &s;ea&s;on all well. When it is ready to &s;erve, allay &s;ome eggs proportionably to your meat; as for four feet, three eggs, with ver|juice of grapes, or common verjuice; you may u&s;e Goo&s;eberries in&s;tead of verjuice of grapes; then your &s;auce being &s;hort, mixe your thick|ning with it, and &s;erve.</P>
<P>Sheeps trotters are done the &s;ame way, take them very white, and well &s;od, cut them very &s;mall, and take out the worm which is in them, then fry and &s;ea&s;on them with par&s;ley and chibols minced together; make your thick|ning as above&s;aid, mixe it, and &s;erve.</P>
</DIV4>
<DIV4 N="70" TYPE="recipe">
<HEAD><HI>70.</HI> Mutton tongues ro&s;ted.</HEAD>
<P>Dre&s;&s;e them and cut them in the mid&s;t, then be&s;trew them that &s;ome crums of bread, and &s;mall &s;alt may &s;tick on them, and put them on the gridiron; make a &s;auce with little broth, new butter, chibols and par&s;ley whole, a few chippings, &s;alt, peper, nutmegs, all pa&s;&s;ed together in the panne, then &s;tove the tongues with the &s;auce; when you are ready to &s;erve, garni&s;h your plate or di&s;h, if it is in winter, with capers, lemon juice, or mu&s;hrums, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After they are &s;od, &s;ea&s;on them, and cut them in the middle, then fry them with a li|quid pa&s;te. Serve with lemon juice, and fried par&s;ley, then garni&s;h.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="51" REF="39">
<HEAD>Another way with ragou&s;t.</HEAD>
<P>Clen&s;e them well, take off the palats, and cut them in the mid&s;t, put al&s;o on them crums of bread, and &s;mall &s;alt, ro&s;t them, and after they are ro&s;ted, put them in the dripping-panne under the ro&s;t meat; make a &s;auce with par&s;ley, chibols, or onion minced &s;mall, fre&s;h butter, and verjuice of grapes, and when you are ready to &s;erve, allay the yolkes of eggs in your &s;auce, and powre it on your tongues, then &s;erve readily.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take your Tongues half &s;od or ro&s;ted, dre&s;s them, then &s;tove them in a pot with &s;ome broth, and pa&s;s them in the panne with melt|ed lard, a little meal, &s;ome minced onion, all well &s;ea&s;oned, &s;erve them garni&s;hed with what you have, among the re&s;t, with minced capers, with a &s;hort &s;auce.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After your Tongues are ro&s;ted and &s;ticked, &s;erve them &s;toved in a &s;hort &s;auce, thickned as above; or el&s;e you may &s;tove them with a &s;weet &s;auce.</P>
</DIV4>
<DIV4 N="71" TYPE="recipe">
<HEAD><HI>71.</HI> Achis of rost meat.</HEAD>
<P>The Achis of ro&s;ted meat, be it Gallimaf|free, or other, is thus made. After you have taken up the skinne, cut the &s;houlder near the handle, take out the bones out of the handle, and put the skinne before the fire; you &s;hall al&s;o take out the &s;pade bone, and mince the meat very &s;mall with capers and
<PB N="52" REF="40">
par&s;ley; which being done, &s;tove it with a chibol or an onion &s;ticked, all well &s;ea&s;oned; and to the end that your Achis be the more dainty, put in it a little crummes of bread and new butter, if you will; put it into a di&s;h or on a plate, and be&s;princkle it with its juice, or with &s;ome other, and the skinne over it, then &s;erve; you may garni&s;h it with pom|granate, lemon, or &s;od bread.</P>
<P>The Achis of Partridge is done the &s;ame way, except that you may feed it with juice, and garni&s;h it with what you will think fit.</P>
</DIV4>
<DIV4 N="72" TYPE="recipe">
<HEAD><HI>72.</HI> Ha&s;lets.</HEAD>
<P>Take a fillet of Veal, cut it into very thinne &s;lices, where there is no &s;trings; &s;tick your &s;lices with lardons, and bake them in a tour|tre panne covered, then &s;tove them with a little broth, thicken your &s;auce, and &s;erve them garni&s;hed.</P>
</DIV4>
<DIV4 N="73" TYPE="recipe">
<HEAD><HI>73.</HI> Achis of raw meat.</HEAD>
<P>Take what meat you will, take out the &s;trings, and mince it well, whitened or not, mince with it twice as much of beef &s;uet near the Kidney, having taken out the fillet; then, when all is well minced, and well &s;ea&s;oned, allay it with broth, and &s;tove it, you may gar|ni&s;h it with Che&s;nuts, or what you &s;hall have fit to garni&s;h with; when it is &s;od, &s;erve with fat.</P>
</DIV4>
<DIV4 N="74" TYPE="recipe">
<HEAD><HI>74.</HI> Poupeton.</HEAD>
<P>Take &s;ome fle&s;h of veale, and beef &s;uet, or
<PB N="53" REF="40">
mutton &s;uet, mince them well together, and &s;ea&s;on them, mixe &s;ome eggs with it for to allay the farce, and then cut three or four bards of lard, over which you &s;hall &s;pread your minced fle&s;h, which you &s;hall cover with young Pigeons, b<GAP DESC="illegible" EXTENT="1 letter">atilles, &s;weetbreads, &s;paragoes, mu&s;hrums, yolks of egges, &s;tones, combes, hartichoaks, and over all that, you &s;hall yet put &s;ome fle&s;h, and all being well &s;ea&s;oned, bake it, then &s;erve.</P>
</DIV4>
<DIV4 N="75" TYPE="recipe">
<HEAD><HI>75.</HI> Tourte of lard.</HEAD>
<P>Take &s;ome Lard, cut it, and melt it between two di&s;hes, &s;ea&s;on it like the Marrow tourte, which you &s;hall find in the next article; when it is baked, &s;erve.</P>
</DIV4>
<DIV4 N="76" TYPE="recipe">
<HEAD><HI>76.</HI> Tourt of Marrow.</HEAD>
<P>Take &s;ome Marrow, and melt it, after it is melted, fry it, and mixe it with &s;ugar, yolks of eggs, pi&s;taches, or almonds &s;tamped; next make a very thinne &s;heet of fine pa&s;te, on which you &s;hall lay your implements, binde it if you will; bake it, and &s;erve it &s;ugred.</P>
</DIV4>
<DIV4 N="77" TYPE="recipe">
<HEAD><HI>77.</HI> Tourte of young Pigeons.</HEAD>
<P>Make your pa&s;te fine, and let it re&s;t; then take your young Pigeons, clen&s;e and whiten them; if they are too big, cut them, and take gaudiveaux, &s;paragoes, mu&s;hrums, bottoms of hartichoaks, beef marrow, yolks of eggs, cardes, beef palats, truffles, verjuice of grapes, or goo&s;eberries; garni&s;h your Tourte with what you have, without forgetting the &s;ea&s;oning, then &s;erve.</P>
</DIV4>
<DIV4 N="78" TYPE="recipe">
<PB N="54" REF="41">
<HEAD><HI>78.</HI> Tourt of Veale.</HEAD>
<P>Take a peece of Veal, whiten it, and mince it with twice as much of beef &s;uet, after it is well &s;ea&s;oned, make a &s;heet of fine pa&s;te, put your meat on it, in the middle of which you &s;hall put what you have, as <HI>bea|tilles,</HI> &amp;c. Sugar it if you will, and when it is baked, &s;erve.</P>
</DIV4>
<DIV4 N="79" TYPE="recipe">
<HEAD><HI>79.</HI> Pie of Capon without bones.</HEAD>
<P>After you have taken out the bones, farce it within with all kinds of <HI>beatilles,</HI> and ovil|lets, mu&s;hrums, truffles, marrow, capers, <HI>cardes,</HI> &s;weetbreads, and <HI>gaudiveaux,</HI> when it is farced, dre&s;&s;e it up on fine pa&s;te, binde it with butter|ed paper, tye it with a thread, and cover it well &s;ea&s;oned, when it is baked, &s;erve.</P>
</DIV4>
<DIV4 N="80" TYPE="recipe">
<HEAD><HI>80.</HI> Pie of <HI>Gaudiveau.</HI></HEAD>
<P>Dre&s;&s;e up your pa&s;te into an ovall, garni&s;h it with your <HI>Gaudiveaux,</HI> in the mid&s;t of which you &s;hall put all kinde of garni&s;h, as mu|&s;hrums, the livers of fat capons, <HI>cardes,</HI> yolks of hard eggs, &s;weetbreads, and &s;ea&s;on all wel, binde it at the top with pa&s;te, and when it is baked, &s;erve with a &s;auce of verjuice, yolks of egs and nutmegs.</P>
</DIV4>
<DIV4 N="81" TYPE="recipe">
<HEAD><HI>81.</HI> Pie of <HI>A&s;&s;iette.</HI></HEAD>
<P>Take &s;ome fle&s;h of Veal and Beef, or Mut|ton &s;uet, make with them a kind of <HI>gaudive|aux,</HI> then dre&s;&s;e up your pa&s;te very neatly half a foot high, and fil it with a bed of fle&s;h, and over it another bed of mu&s;hrums, ano|ther of <HI>cardes</HI> or <HI>cardeaux,</HI> or of young Pidge|ons,
<PB N="55" REF="41">
beef palats, &s;tones, and yolks of egs, &s;o that the upper bed be of your <HI>gaudiveaux,</HI> co|ver and &s;ea&s;on it, then &s;erve.</P>
</DIV4>
<DIV4 N="82" TYPE="recipe">
<HEAD><HI>82.</HI> Pie after the Marotte.</HEAD>
<P>Take &s;ome Rye flower, which you &s;hall &s;alt, make your pa&s;te with it, and dre&s;&s;e it up in the &s;hape of a pie, then take a hare or two, or two joints of mutton with a little beef &s;uet, which you &s;hall mince together very &s;mall, and &s;ea&s;on it, then make up your pie, on the top of which you &s;hall leave a vent; after it hath been baking three houres, take it out, and fill it with good broth, put it into the oven again, and when it is quite baked, &s;erve.</P>
</DIV4>
<DIV4 N="83" TYPE="recipe">
<HEAD><HI>83.</HI> Pie after the Engli&s;h.</HEAD>
<P>Take a young Hare, or a Hare, mince it well with beef, or mutton &s;uet, or even with the brawn of Capon, mixe wel all together, and &s;ea&s;on it, put in it, if you will, capers and &s;ugar. Make your pa&s;te thus; after it is flowred, &s;pread it, and plate it into three or four doubles, as a napking, laying &s;ome new butter on each bed of the pa&s;te, &s;o that to one pound of pa&s;te, there be half a pound of but|ter proportionably. After it is thus made, let it re&s;t a while, and then make up your pie, which you &s;hall garni&s;h at the out&s;ide with butter'd paper; bake it well, endore it with the yolk of an egge, and &s;erve.</P>
</DIV4>
<DIV4 N="84" TYPE="recipe">
<HEAD><HI>84.</HI> Pyes after the Cardinal's way.</HEAD>
<P>Make up your Pies very high and very nar|row,
<PB N="56" REF="42">
fill them up with <HI>gaudiveaux,</HI> and covr them &s;o, as the lid be al&s;o very high; then &s;erve them, &s;pecially for a garni&s;h to a peece of beef, or upon a plate.</P>
</DIV4>
<DIV4 N="85" TYPE="recipe">
<HEAD><HI>85.</HI> Pullets with ragou&s;t in a bottle.</HEAD>
<P>Take all the bones out of a Pullet, put the skinne thereof into a bottle without of<GAP DESC="illegible" EXTENT="1 letter">er, and leave without the overture or hole of the neck, which you &s;hall tie to the neck of the bottle, then make what farce you will, with mu&s;hrums, truffles, &s;weetbreads, young pidge|ons, &s;paragus, and yolks of eggs, wherewith you &s;hall fill up the Pullet or Capons skinne, which you &s;hall tye up, and let &s;lip into the bottle, which mu&s;t be &s;topt with pa&s;t; &s;eeth your Ragou&s;t well &s;ea&s;oned in the great pot, out of which you &s;hall take it, a little before you &s;erve, and &s;tove it before the fire, and when you are ready to &s;erve, cut this bottle with a diamond, &s;o that the bottome may re|main full and whole, then &s;erve.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="second course meats" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB REF="42">
<HEAD>A note of the meats which may be &s;erved in the Second.</HEAD>
<LIST>
<ITEM>THe phea&s;ant <HI>1</HI></ITEM>
<ITEM>The Wood-henne <HI>2</HI></ITEM>
<ITEM>The Rouge <HI>3</HI></ITEM>
<ITEM>The Turtle dove <HI>4</HI></ITEM>
<ITEM>The young Hare <HI>5</HI></ITEM>
<ITEM>The Quaile <HI>6</HI></ITEM>
<ITEM>The partridge <HI>7</HI></ITEM>
<ITEM>The Capon <HI>8</HI></ITEM>
<ITEM>The young pidgeons <HI>9</HI></ITEM>
<ITEM>Cramm'd pullets <HI>10</HI></ITEM>
<ITEM>Turkey <HI>11</HI></ITEM>
<ITEM>Young Ducks <HI>12</HI></ITEM>
<ITEM>Wood-pidgeons <HI>13</HI></ITEM>
<ITEM>Young pullets <HI>14</HI></ITEM>
<ITEM>Lamb <HI>15</HI></ITEM>
<ITEM>Teale <HI>16</HI></ITEM>
<ITEM>Goo&s;e <HI>17</HI></ITEM>
<ITEM>The young Wild-boare <HI>18</HI></ITEM>
<ITEM>Young rabbits <HI>19</HI></ITEM>
<ITEM>Thru&s;h <HI>20</HI></ITEM>
<ITEM>The Raile <HI>21</HI></ITEM>
<ITEM>Young partridges <HI>22</HI></ITEM>
<ITEM>Young Quailes <HI>23</HI></ITEM>
<ITEM>Young Turkies <HI>24</HI></ITEM>
<ITEM>Plouvers <HI>25</HI></ITEM>
<ITEM>Loine of Stag <HI>26</HI></ITEM>
<ITEM>Filet of &s;tag <HI>27</HI></ITEM>
<ITEM>Loine of Roebuck (or of Wild-goat) <HI>28</HI></ITEM>
<ITEM>Ortolans <HI>29</HI></ITEM>
<PB REF="43">
<ITEM>Fieldfares <HI>30</HI></ITEM>
<ITEM>Woodcocks <HI>31</HI></ITEM>
<ITEM>Snipes <HI>32</HI></ITEM>
<ITEM>Stockdoves <HI>33</HI></ITEM>
<ITEM>Loine of Veale <HI>34</HI></ITEM>
<ITEM>Pigge &s;ticked <HI>35</HI></ITEM>
<ITEM>Wild-goo&s;e <HI>36</HI></ITEM>
<ITEM>Tame goo&s;e <HI>37</HI></ITEM>
<ITEM>Water-hennes <HI>38</HI></ITEM>
<ITEM>Capon with watercre&s;&s;es <HI>39</HI></ITEM>
<ITEM>Sucking pig after the natural <HI>40</HI></ITEM>
<ITEM>Cus blanes (white blanes) <HI>41</HI></ITEM>
<ITEM>Heron <HI>42</HI></ITEM>
<ITEM>Chine of Hare <HI>43</HI></ITEM>
<ITEM>Shoulder or loine of Wildboare <HI>44</HI></ITEM>
<ITEM>Tame pork <HI>45</HI></ITEM>
<ITEM>Fawn of a Hinde <HI>46</HI></ITEM>
<ITEM>Fawn of Roebuck <HI>47</HI></ITEM>
<ITEM>Fillet of Roebuck <HI>48</HI></ITEM>
<ITEM>Brea&s;t of Veale farced <HI>49</HI></ITEM>
<ITEM>Surloine of Mutton <HI>50</HI></ITEM>
<ITEM>Loine of Mutton <HI>51</HI></ITEM>
<ITEM>Ribbe of Beefe <HI>52</HI></ITEM>
<ITEM>Neats tongue fre&s;h <HI>53</HI></ITEM>
<ITEM>Joint of Mutton after the Kingly way (<HI>a la roy|ale 54</HI></ITEM>
<ITEM>Joint of mutton farced <HI>55</HI></ITEM>
<ITEM>Fat young Hen <HI>56</HI></ITEM>
<ITEM>Bauters de pav&eacute; <HI>57</HI></ITEM>
<ITEM>Shoulder of Veal ro&s;ted <HI>58</HI></ITEM>
<ITEM>Liver of Veale <HI>59</HI></ITEM>
<PB N="59" REF="43">
<ITEM>Larks <HI>60</HI></ITEM>
<ITEM>Wild-duck <HI>51</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>The way of dre&s;&s;ing and &s;erving meat for the &s;econd Cour&s;es.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> The Phea&s;ant.</HEAD>
<P>WHiten it on the fire, that is, plump it on the Gridiron, and leave it one wing, the neck, the head, and the taile, &s;tick it with lardons, and wrap up what hath feathers with butter'd paper; ro&s;t it, &s;erve, and unwrap it.</P>
<P>The Henne, and the <HI>Rouge</HI> are done the &s;ame way.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> The Turtle dove.</HEAD>
<P>When it is dre&s;&s;ed, &s;tick it, and &s;pit it.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> The young Hare.</HEAD>
<P>After it is dre&s;&s;ed, whiten it on the fire, en|dore it with its blood, &s;tick it, and &s;pit it; when it is ro&s;ted; &s;erve with a <HI>Poiurade,</HI> or with a &s;weet &s;auce.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> The Quaile.</HEAD>
<P>After it is dre&s;&s;ed, whiten it on the fire, and <HI>barde</HI> it with a barde of lard, which you &s;hall cover with vine leafs in their &s;ea&s;on; when it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<PB N="60" REF="44">
<HEAD><HI>5.</HI> The Partridge.</HEAD>
<P>After it is dre&s;&s;ed and whitened on the fire, you mu&s;t &s;tick it well, ro&s;t it, and when it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> The Capon.</HEAD>
<P>After it is dre&s;&s;ed, if it be exceeding fat, <HI>barde</HI> it with a fat paper, and put into it an o|nion &s;tuckt, &s;ome &s;alt and a little peper, when it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Young Pidgeons ro&s;ted.</HEAD>
<P>As they come out of the Dovecoat, blood them in water, then &s;cald and dre&s;&s;e them; you may <HI>barde</HI> them if you will with Vine leafs over them, or &s;tick them; when they are ro&s;ted, put a <HI>poivrade</HI> under them, and &s;erve.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Pullets fed with corn, or cram'd Pullets.</HEAD>
<P>You mu&s;t plume them dry, dre&s;&s;e them and whiten them on the fire, then &s;tick or barde them, ro&s;t them, and &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Turkie.</HEAD>
<P>It mu&s;t likewi&s;e be plumed dry, whiten it on the fire, ro&s;t it, and &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Young Ducks.</HEAD>
<P>Dre&s;&s;e them, and whiten them on the fire, and if you will, &s;tick on them four little ro&s;es of lardons upon the four joints; when they are ro&s;ted, &s;erve with a <HI>Porvrade.</HI></P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> The Wild-pidgeons.</HEAD>
<P>After it is well dre&s;&s;ed, &s;tick it, &s;pit it, and &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<PB N="61" REF="44">
<HEAD><HI>12.</HI> Cockerels.</HEAD>
<P>Dre&s;&s;e them, and whiten them on the fire, then &s;tick and ro&s;t them, and &s;erve.</P>
<P>You may &s;erve them dry, or with a &s;auce made with water, &s;alt, peper, and chibols minced.</P>
<P>You may al&s;o &s;erve them with ragou&s;t, as the Sea-henne, of which hereafter.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Lamb.</HEAD>
<P>If it is fat, after it is ro&s;ted, throw on it the crums of bread with a little &s;alt and par&s;ley, if you will, and &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Teales.</HEAD>
<P>After they are well dre&s;&s;ed, &s;pit them, and when they are ro&s;ted, &s;erve them with O|range.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Goo&s;e.</HEAD>
<P>As it comes from the mother &s;cald and dre&s;s it, cut off the neck clo&s;e to the body, and the legs, and after it is whitened on the fire, and tru&s;&s;ed up, &s;et it a ro&s;ting, and make a farce to put under it, with its liver, and &s;tore of good herbs minced together, which you &s;hall pa&s;&s;e in the panne with lard or butter, and &s;ome yolks of eggs, all well &s;ea&s;oned, and &s;erve.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Young Wildboare, or Grice.</HEAD>
<P>Take off the skinne as farre as the head, dre&s;s it, and whiten it on the fire, cut off the four feet, &s;tick it with lardons, and put in the body of it one bay leaf; or &s;ome fine herbs; when it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<PB N="62" REF="45">
<HEAD><HI>17.</HI> Young Rabbits.</HEAD>
<P>Dre&s;&s;e it, whiten it on the fire, &s;tick and ro&s;t it with verjuice under it, and &s;erve.</P>
<P>After it is ro&s;ted, you may put &s;ome &s;alt, a little peper and juice of orange in the body of it, and &s;tirre all well together, then &s;erve.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> The Thru&s;h.</HEAD>
<P>After it is pulled, tru&s;s it up, and whiten it, &s;tick it and &s;pit it; put a to&s;t under it, and a &s;auce with verjuice, a little vineger, onion, and orange peele, then &s;erve. So is done the Fieldfare.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> The Rayle.</HEAD>
<P>It is done as the Thru&s;h, without drawing it, &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Young Partridges.</HEAD>
<P>Dre&s;&s;e them and whiten them on the fire, &s;tick them with lardons, ro&s;t it with verjuice under it, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Young Quailes.</HEAD>
<P>They mu&s;t be barded with vine leafs in the &s;ea&s;on.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Young Turkies.</HEAD>
<P>Pull them warm, let them mortifie, then dre&s;s them, and whiten them on the fire, &s;tick them and ro&s;t them, then &s;erve.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Plover.</HEAD>
<P>After it is pulled, tru&s;s it up, and whiten it, then lard it, and ro&s;t it; &s;erve with a &s;auce and a to&s;t under it.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Loyne of Stagge.</HEAD>
<P>Take off all the skinnes, &s;tick it, and
<PB N="63" REF="45">
&s;pit it, &s;erve with a Poivrade.</P>
<P>The Fillet is done up like the Loyne with Poivrade.</P>
<P>The Loine of Roebuck is al&s;o done the &s;ame way.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Ortolan.</HEAD>
<P>After it is dre&s;&s;ed, tru&s;s it up, and barde it with lard, and vine leavs over it in the &s;ea&s;on; In the Spring it mu&s;t be drawn; after it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> The Woodcock.</HEAD>
<P>When it is pulled, tru&s;&s;e it with its bill, which is in&s;tead of a prick, whiten it on the fire, and &s;tick it; ro&s;t it with a to&s;t under it, in the way of a Poivrade, with juice of orange, then &s;erve.</P>
<P>The Snipe is done after the &s;ame way.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Another way for the Snipe.</HEAD>
<P>Dre&s;s it as the Ortolan, only that &s;ome do draw them, which is very fitting at any other &s;ea&s;on but Winter, becau&s;e the&s;e birds, in the Spring, Summer, and Autumn, live on no|thing but Caterpillars, Ants, Lice, Herbs, or Leaves of trees; but how&s;oever, drawn or not, barde it with vine leaves in the &s;ea&s;on, &s;pit it and ro&s;t it, &s;o that it be not too dry, and &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> The Stockdove.</HEAD>
<P>After it is dre&s;&s;ed, whiten it on the fire, &s;tick and ro&s;t it, with a Poivrade under it, and &s;erve.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<PB N="64" REF="46">
<HEAD><HI>29.</HI> Loyne of Veale.</HEAD>
<P>After it is mortified, and whitened, &s;tick it very thick, ro&s;t it, and make a ragou&s;t with verjuice, a little water, a little vinegar, o|range peele, and chippings of bread, then &s;erve it well &s;ea&s;oned.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Pigge &s;ticked.</HEAD>
<P>Take off the skinne, cut off the head, and the four feet, whiten it in warm water, and &s;tick it, or if you will, barde it half; when it is ro&s;ted, &s;erve with crums of bread, and &s;alt upon it.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Wild-goo&s;e.</HEAD>
<P>After it is dre&s;&s;ed, whiten it on the fire, and lard it onely on the quarters like a little ro&s;e, ro&s;t it and &s;erve.</P>
<P>The tame Goo&s;e is done the &s;ame way.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Water-henne.</HEAD>
<P>After it is pulled, draw it, whiten it on the fire, &s;tick and ro&s;t it with a Poivrade under it.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Capon with Watercre&s;&s;es.</HEAD>
<P>Barde it with lard, and ro&s;t it, &s;ea&s;on your Cre&s;ses with &s;alt and vinegar, or otherwi&s;e, dead it in the Capon &s;auce with a little vine|gar, then &s;erve.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Sucking Pig to the natural.</HEAD>
<P>Take it from the Sow, &s;cald it, dre&s;&s;e it, and ro&s;t it with a bundle of herbs, &s;alt, and peper in the body of it, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take it al&s;o from under the Sow, blood it,
<PB N="65" REF="46">
water ready to boyle, and when it is &s;calded, empty it at the &s;ide, tru&s;&s;e up the fore feet to|wards the neck, and they behind with a prick, whiten it in warm water, and &s;lice it on the body; for to ro&s;t it, put into the &s;to|mack of it an onion &s;ticked with cloves, fine herbs, a little butter, &s;alt, and a little peper, then &s;ow up the overture, of hole, and ro&s;t it: That you may not be troubled with ba&s;ting of it, rub it with Olive oyl, thus he taketh a good colour, and the skinne is very tender; when it is well ro&s;ted, &s;erve garni&s;hed with flowers.</P>
<P>You may ba&s;te it with &s;alt and water, or el&s;e rubbe it with &s;ome lard.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Cus blanes or Thia&s;tias.</HEAD>
<P>Pull them, and leave them their heads, and draw them, tru&s;s up their legs as the Woodcocks, then whiten them on the fire, and &s;tick them, or if you will in little ro&s;es on the thighs; when they are ro&s;ted, &s;erve with a Poivrade under.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Heron.</HEAD>
<P>Pull it, and draw it; then &s;eek our &s;ix galls which are on the body of it, and a &s;eventh which is within, ttu&s;s up the legs along the thighs, whiten it on the fire, and &s;tick it, wrap up the neck with butter'd paper, then ro&s;t it, and when it is ro&s;ted &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Chine of Hare.</HEAD>
<P>After you have taken off the skin, and emp|tyed him, cut him chine-way, that is, as far
<PB N="66" REF="47">
as the &s;houlders, then take off three skinnes which are on't, then tru&s;&s;e it up behind, &s;tick and ro&s;t it, and &s;erve with a Poivrade.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Shoulder or loyn of Boare.</HEAD>
<P>After you have beaten it well, take the Veni&s;on out of it, which is commonly called the Lard; then &s;tick it ro&s;t it, and &s;erve with a Sauce Robert, or with a Poivrade.</P>
<P>As for the Loine, lard it with great lard, and pa&s;s it in the panne with fre&s;h &s;cam and flowre, then &s;eeth it with broth and water in a great earthen panne, or kettle, &s;ea&s;on it well, and when it is almo&s;t &s;od, put into it one pint of white wine, and all being reduced to the proportion of a &s;auce, you may &s;erve it under the &s;houlder, or if you will &s;erve it dry, it mu&s;t be of a more <HI>haut gou&s;t.</HI></P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Pork.</HEAD>
<P>You may di&s;gui&s;e it near hand like the Boare, that is, that after you have beaten it well, you &s;hall endore it with blood, and a while after &s;tick it, and &s;pit it, not forgetting well to endore the feet with blood before it be ro&s;ted, &s;erve it as the Boare, with &s;auce, or without it.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Fawn.</HEAD>
<P>Before it be mortified too much, dre&s;s it very neatly, tru&s;s it up, and take off &s;ome skins which are on it, and look like &s;lime; then whiten it on the fire for to &s;tick it, &s;o that it be not too much whitened, becau&s;e it would put you to too much trouble; take
<PB N="67" REF="47">
heed al&s;o le&s;t you burn the head, or le&s;t the hair of it become black, &s;pit it, and wrap the head with butter'd paper; when it is ro&s;ted, &s;erve with a Poivrade.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Fawn of Roebuck.</HEAD>
<P>Dre&s;&s;e it as the above written, tru&s;le it up; and lard it, wrap up the head al&s;o with but|tered paper, and when it is ro&s;ted, &s;erve it with a poivrade, orange, or &s;weet &s;auce.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Fillet of Roebuck.</HEAD>
<P>After you have &s;tuck it, ro&s;t it wrapped up with butter'd paper, after it is ro&s;ted, &s;erve it with a poivrade.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may lard it with mean lard, and &s;tick it on the top with &s;maller lardons; when it is at the &s;pit, make a pickle under it, and after it is ro&s;ted, &s;tove it, and &s;erve.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Brea&s;t of Veale farced.</HEAD>
<P>Take it white and fat, and let it &s;teep in water till your Farce is ready, which you &s;hall make thus; Take of the fle&s;h of a Fillet of Veale, beef &s;uet, crums of bread boyled, ca|pers, mu&s;hrums, a few fine herbs, and yolks of eggs, mince all together well &s;ea&s;oned, and farce the brea&s;t with it; which being done, clo&s;e it up with pricks, or &s;ow it up, and whiten it in warm water; this is to &s;erve it boyled.</P>
<P>For to ro&s;t it, put into your Farce palats of beef and other things, and fill it not &s;o much as for to boyl, after you have &s;tuck it,
<PB N="68" REF="48">
and &s;pitted it, make under it what ragou&s;t you will; after it is ro&s;ted, and the &s;auce well &s;ea&s;oned, &s;tove it with it, and &s;erve.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Surloine of Mutton.</HEAD>
<P>To &s;erve it with ragou&s;t, into &s;takes, or whole, you mu&s;t pa&s;&s;e it in the panne with butter, or melted lard, being flowred, then &s;tove it with broth, a bundle of herbs, and &s;ome capers, and for to thicken the &s;auce, fry a little flowre with &s;ome lard, and when the flowre is brown, put to it a minced onion, and a drop of vinegar; let all &s;tove together, and &s;erve garni&s;hed with what you have. You may ro&s;t it &s;tuck with par&s;ley, and when it is ro&s;ted, &s;erve it dry, or with verjuice of grapes.</P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Loine of Mutton.</HEAD>
<P>After it is well mortified, lard it with great lard, and &s;pit it; make a pickle with onion, &s;alt, peper, a very little of orange or lemon peele, broth and vinegar; after it is ro&s;ted, &s;tove it with the &s;auce, which for to thicken, you &s;hall u&s;e a little flowre pa&s;&s;ed in the pan with &s;ome lard, as above&s;aid; garni&s;h it with what you have; capers are good for it, and &s;ome Anchovis. You may give it the thickning of turnips &s;trained, &s;erve.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Ribbe of Beef.</HEAD>
<P>Take a rib of the fir&s;t peece well interlar|ded, with the fat very white, &s;pit it, when it is almo&s;t ro&s;ted, take up the Fillet, and ba&s;te it with a little broth. For to make your ra|gou&s;t, cut it into very thinne &s;lices, with two
<PB N="69" REF="48">
or three chibols, whole or otherwi&s;e, &s;alt pe|per, a little of chippings of bread, or any thickning you have, then mixe all together, and &s;tove without covering; &s;erve the ragou&s;t with a little vinegar, or juice of a leg of mut|ton; you may mixe it with what you have; have a care that the rib of beef be not black with too much ro&s;ting.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<HEAD><HI>47.</HI> Neats tongue fre&s;h.</HEAD>
<P>Seeth it, dre&s;s it, &s;tick it, and ro&s;t it on the &s;pit, after it is ro&s;ted, cut it along in the mid&s;t, and &s;erve with &s;uch ragou&s;t as you will.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Stove it with a little wine, &s;ugar, and clove, untill the &s;weet &s;auce be made; and if it is not &s;trong enough, put in it a drop of vinegar, then &s;erve.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Joint of Mutton after the Kingly way.</HEAD>
<P>Take a good joint of Mutton, big and &s;hort, beat it well, take off the skinne, and take out the Knuckle bones, flowre it, and pa&s;&s;e it in the panne with lard or fre&s;h &s;eame; then &s;eeth it with a little broath well &s;ea&s;oned with mu&s;hrums, trou&s;fles, and beatilles; when it is almo&s;t &s;od, fry a little flowre with an onion, a drop of vinegar, and a little bea|ten lard, &s;tove all together, &s;erve with a &s;hort &s;auce, and garni&s;ht with pomegranats, or le|mon &s;liced.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<HEAD><HI>49.</HI> Joint of Mutton farced.</HEAD>
<P>You &s;hall finde the way of farcing of it in
<PB N="70" REF="49">
the di&s;cour&s;e of the Potages; after it is far|ced, &s;tove it with good broth and a bundle of herbs, fry into it flowre, mu&s;hrums, and &s;takes for to garni&s;h, &s;eeth well all together, and thicken the &s;auce well, with what &s;harpne&s;s you will, lemon, orange or verjuice, &s;erve garni&s;hed with what you have over your &s;mall &s;takes.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Fat henne.</HEAD>
<P>Dre&s;&s;e it, cut off the extremities of it, and lard it with meane lard; after it is flowred, pa&s;&s;e it in the panne with lard or fre&s;h &s;eam, then &s;tove it with good broth, and &s;ea&s;on it, when it is almo&s;t enough, fry into it mu|&s;hrums, fat liver, a little flowre, and an oni|on &s;tuckt with cloves, after all is well &s;od, and the &s;auce well thickned, you may &s;erve it gar|ni&s;hed with pomegranate.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may farce it with Oy&s;ters, or with young Pidgeons, and with all other Beatils; &s;eeth it the &s;ame way, and garni&s;h with what you have, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut it in half, pa&s;&s;e it in the panne, &s;ea&s;on it, and garni&s;h as before, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After it is &s;ticked or barded with a paper over the barde, ro&s;t it; when it is well ro&s;t|ed, powder it with crums of bread and &s;mall &s;alt, then &s;erve it with <HI>poor man's &s;auce,</HI> ver|juice or orange, and in winter with cre&s;&s;es.</P>
</DIV4>
<DIV4 N="51" TYPE="recipe">
<PB N="71" REF="49">
<HEAD><HI>51.</HI> Batteurs de pave.</HEAD>
<P>To put them with ragou&s;t, cut off the head and the feet; after they are dre&s;&s;ed, lard them with meane lard, flowre them, and pa&s;s them in the panne with butter or melted lard, then &s;tove them with broth well &s;ea&s;oned, a bun|dle of herbs and mu&s;hrums; fry into it a little flowre and onion, and after that all is well &s;toved, &s;erve with a &s;auce thickned with what thickning you will.</P>
</DIV4>
<DIV4 N="52" TYPE="recipe">
<HEAD><HI>52.</HI> Shoulder of Veale ro&s;ted.</HEAD>
<P>After it is well whitened in water, or on the fire, which will be the fitter and better, &s;tick or barde it with lard, or if you will, as it ro&s;t|eth, ba&s;te it with butter, after it is ro&s;ted, &s;trew on it crums of bread, and &s;mall &s;alt, and &s;erve.</P>
<P>You may &s;erve it ro&s;ted with a Poivrade.</P>
</DIV4>
<DIV4 N="53" TYPE="recipe">
<HEAD><HI>53.</HI> Liver of Veale.</HEAD>
<P>Lard it with meane lard, then &s;tick it, warm the &s;pit about the place where it ought to remaine, and as it doth ro&s;t, ba&s;te it with a Poivrade, compounded of chibols, &s;alt, o|nion &s;tuckt, peper, and a little broth; after it is ro&s;ted, &s;tove it in the &s;auce, then &s;erve it whole, or into &s;lices, and let the &s;auce be well thickned, with what thickning you will.</P>
</DIV4>
<DIV4 N="54" TYPE="recipe">
<HEAD><HI>54.</HI> Larks.</HEAD>
<P>Ro&s;t them &s;tuck or barded with lard; after they are ro&s;ted, if they are barded, be|&s;trew
<PB N="72" REF="50">
them with crums of bread, and &s;mall &s;alt, and &s;erve.</P>
</DIV4>
<DIV4 N="55" TYPE="recipe">
<HEAD><HI>55.</HI> Wild-goo&s;e.</HEAD>
<P>You may put it the &s;ame way as the <HI>batteur de pave,</HI> and with what garni&s;h you will.</P>
<P>You may al&s;o ro&s;t and &s;erve it with a Poiv|rade.</P>
<P>You may take this advice, that you are to garni&s;h your di&s;hes with flowers, according to the &s;ea&s;on and commodity.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>The way of making ready &s;ome &s;auces.</HEAD>
<P>The &s;auce called Poivrade is made with vinegar, &s;alt, onion, or chibols, orange, or lemon peele, and peper; &s;eeth it, and &s;erve it under that meat, for which it is fitting.</P>
<P>The Green-&s;auce is made thus; Take &s;ome green corn, burn a to&s;t of bread, with vine|gar, a little peper and &s;alt, and &s;tamp all to|gether in a mortar, and &s;train it through a linnen cloath, then &s;erve your &s;auce under your meat.</P>
<P>The &s;auce for the young Rabbit, or for the Rabbit is &s;uch. After they are ro&s;ted, you put &s;ome &s;alt and peper in the body, with &s;ome orange juice, and &s;tirre all well toge|ther.</P>
<P>For young Partridges, orange, or verjuice of Grapes.</P>
<P>Another &s;auce for the Thru&s;h and the Rayle, is to put &s;ome to&s;ts under the &s;pit,
<PB N="73" REF="50">
and when your birds are almo&s;t ro&s;ted, you take away your to&s;ts, and &s;et them apart, and take vinegar, verjuice, &s;alt, peper, and orange peele, boyl all together, and having put in your to&s;ts, &s;erve.</P>
<P>The Fieldfare, and the Woodcock are &s;erved with to&s;ts, and a Poivrade under.</P>
<P>The Plover is &s;erved with a &s;auce made with verjuice, orange or lemon peele, a drop of vinegar, peper, &s;alt, and chibols, not for|getting to&s;ts.</P>
<P>The Snipe will have the &s;ame &s;auce.</P>
<P>The Stockdove with a Poivrade.</P>
<P>The Pig and Lamb with a green &s;auce.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="middle courses for flesh days" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB REF="51">
<HEAD>A Table of the Intercour&s;es (or Middle-cour&s;es) for the Fle&s;h daies.</HEAD>
<LIST>
<ITEM>FEet and ears of Pork <HI>1</HI></ITEM>
<ITEM>Small vails of &s;tag <HI>2</HI></ITEM>
<ITEM>Veni&s;on pa&s;ty <HI>3</HI></ITEM>
<ITEM>Slice of pa&s;ty <HI>4</HI></ITEM>
<ITEM>Pasty of Gammon of bacon <HI>5</HI></ITEM>
<ITEM>Trouffles with ragou&s;t <HI>6</HI></ITEM>
<ITEM>Dry trouffles <HI>7</HI></ITEM>
<ITEM>Trouffles after the naturall <HI>8</HI></ITEM>
<ITEM>Omelets of Purtenances, beatilles. <HI>9</HI></ITEM>
<ITEM>Sweet breads of Veale fryed. <HI>10</HI></ITEM>
<ITEM>Sweetbreads &s;ticked <HI>11</HI></ITEM>
<ITEM>Sweetbreads with ragou&s;t <HI>12</HI></ITEM>
<ITEM>Liver of Roebuck <HI>13</HI></ITEM>
<ITEM>Liver of Roebuck in omelet. <HI>14</HI></ITEM>
<ITEM>&V;dder of Roebuck <HI>15</HI></ITEM>
<ITEM>Cows udder <HI>16</HI></ITEM>
<ITEM>Colliflowers <HI>17</HI></ITEM>
<ITEM>Cream of Pi&s;taches <HI>18</HI></ITEM>
<ITEM>Gammon with ragou&s;t <HI>19</HI></ITEM>
<ITEM>Gammon ro&s;ted <HI>20</HI></ITEM>
<ITEM>Gammon in &s;lices <HI>21</HI></ITEM>
<ITEM>Thru&s;h <HI>22</HI></ITEM>
<ITEM>Pickled Pullets <HI>23</HI></ITEM>
<ITEM>Purtnances, Abatis of Lamb <HI>24</HI></ITEM>
<ITEM>Larks with ragou&s;t <HI>25</HI></ITEM>
<ITEM>Gelee <HI>26</HI></ITEM>
<ITEM>Gelee of Harts horn <HI>27</HI></ITEM>
<ITEM>Green gelee <HI>28</HI></ITEM>
<ITEM>Red gelee <HI>29</HI></ITEM>
<PB REF="51">
<ITEM>Yellow gelee <HI>30</HI></ITEM>
<ITEM>Gelee of colour of Violets <HI>31</HI></ITEM>
<ITEM>Blew gelee <HI>32</HI></ITEM>
<ITEM>White meat <HI>33</HI></ITEM>
<ITEM>Sal&aacute;t of Lemon <HI>34</HI></ITEM>
<ITEM>Ha&s;h of Partridges <HI>35</HI></ITEM>
<ITEM>Ri&s;&s;oles fried <HI>36</HI></ITEM>
<ITEM>Ri&s;&s;oles puft <HI>37</HI></ITEM>
<ITEM>Fritters of Marrow <HI>38</HI></ITEM>
<ITEM>Fritters of Apples <HI>39</HI></ITEM>
<ITEM>Fritters of Artichoaks <HI>40</HI></ITEM>
<ITEM>Pets de putain (the farts of a Whore <HI>41</HI></ITEM>
<ITEM>Pa&s;te &s;punne <HI>42</HI></ITEM>
<ITEM>Lemon pa&s;te <HI>43</HI></ITEM>
<ITEM>Almond pa&s;te <HI>44</HI></ITEM>
<ITEM>Pa&s;te of Pi&s;taches <HI>45</HI></ITEM>
<ITEM>Ramequin of Kidneys <HI>46</HI></ITEM>
<ITEM>Ramequin of fle&s;h <HI>47</HI></ITEM>
<ITEM>Ramequin of chee&s;e <HI>48</HI></ITEM>
<ITEM>Ramequin of &s;oot <HI>49</HI></ITEM>
<ITEM>Ramequin of onion <HI>50</HI></ITEM>
<ITEM>Ramequin of garlick <HI>51</HI></ITEM>
<ITEM>Ortrlans <HI>52</HI></ITEM>
<ITEM>Neats tongue with ragou&s;t <HI>53</HI></ITEM>
<ITEM>Tongue of pork with ragou&s;t <HI>54</HI></ITEM>
<ITEM>Tongue of pork perfumed <HI>55</HI></ITEM>
<ITEM>Tongue of pork boyled with ragou&s;t <HI>56</HI></ITEM>
<ITEM>Neats tongue <HI>57</HI></ITEM>
<ITEM>Young Pidgeons <HI>58</HI></ITEM>
<ITEM>Fat liver <HI>59</HI></ITEM>
<ITEM>Fat liver on the gridiron <HI>60</HI></ITEM>
<ITEM>Fat liver baked in the a&s;hes <HI>61</HI></ITEM>
<PB REF="52">
<ITEM>Fat liver fried into fritters <HI>62</HI></ITEM>
<ITEM>Purtenances <HI>63</HI></ITEM>
<ITEM>Tourte of Franchipanne <HI>64</HI></ITEM>
<ITEM>Nulle <HI>65</HI></ITEM>
<ITEM>Nulle with Amber <HI>66</HI></ITEM>
<ITEM>Green Nulle <HI>67</HI></ITEM>
<ITEM>Frica&s;les fried Artichocks <HI>68</HI></ITEM>
<ITEM>Fryed Artichocks <HI>69</HI></ITEM>
<ITEM>Artichocks with Poivrades <HI>70</HI></ITEM>
<ITEM>Artichocks bottoms <HI>71</HI></ITEM>
<ITEM>Mu&s;hrums <HI>72</HI></ITEM>
<ITEM>Mu&s;hrums farced <HI>73</HI></ITEM>
<ITEM>Mu&s;hrums fried <HI>74</HI></ITEM>
<ITEM>Mu&s;hrums after the Olivier <HI>75</HI></ITEM>
<ITEM>Omelet of gammon <HI>76</HI></ITEM>
<ITEM>Tortoi&s;e <HI>77</HI></ITEM>
<ITEM>Tourte of Pi&s;taches <HI>78</HI></ITEM>
<ITEM>Eggs after the Portingals way <HI>79</HI></ITEM>
<ITEM>Eggs minions (or delicate) <HI>80</HI></ITEM>
<ITEM>Eggs &s;pun <HI>81</HI></ITEM>
<ITEM>Eggs after la Varennes way <HI>82</HI></ITEM>
<ITEM>Eggs of &s;now <HI>83</HI></ITEM>
<ITEM>Eggs after the Huguenots way <HI>84</HI></ITEM>
<ITEM>Cardons of Spain <HI>85</HI></ITEM>
<ITEM>Sparagus with white &s;auce <HI>86</HI></ITEM>
<ITEM>Sparagus with ragou&s;t <HI>87</HI></ITEM>
<ITEM>Sparagus with cream <HI>88</HI></ITEM>
<ITEM>Tongue of mutton with ragou&s;t <HI>89</HI></ITEM>
<ITEM>Tongue of mutton &s;ticked <HI>90</HI></ITEM>
<ITEM>Tongue of mutton on the gridiron <HI>91</HI></ITEM>
<ITEM>Salat of Pomgranate <HI>92</HI></ITEM>
<ITEM>Head of Wildboare <HI>93</HI></ITEM>
<PB N="77" REF="52">
<ITEM>Slice of head of wildboare <HI>94</HI></ITEM>
<ITEM>Slice of head with ragou&s;t <HI>95</HI></ITEM>
<ITEM>Green pea&s;e <HI>96</HI></ITEM>
<ITEM>Rams-&s;tones <HI>97</HI></ITEM>
<ITEM>Falats of beef <HI>98</HI></ITEM>
<ITEM>Arbolade (ten&s;ie) <HI>99</HI></ITEM>
<ITEM>Young Pidgeons <HI>100</HI></ITEM>
<ITEM>Fieldfares <HI>101</HI></ITEM>
<ITEM>Young Patridges <HI>102</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD><HI>5.</HI> Di&s;cour&s;e of the Entre-mets or Intercour&s;e.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Ears, and feet of pork.</HEAD>
<P>AFter they are well &s;od, pa&s;&s;e them in the panne with butter or melted lard, and little onion, and &s;ea&s;on them well. Stove them in a little pot with a little broth, and when the &s;auce is well thickned, put to it a drop of vinegar with &s;ome mu&s;tard, if the &s;ea&s;on be of it, and &s;erve.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Small purtenances of Stag.</HEAD>
<P>After they are well dre&s;&s;ed, &s;eeth them in a pot, and when they are well &s;od, &s;tove them with wine, next pa&s;&s;e them in the panne with &s;ome lard, all being well &s;ea&s;oned; then &s;tove them again between two di&s;hes with a little
<PB N="78" REF="53">
onion, and good broth, and when the &s;auce is very &s;hort, &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Veni&s;on pa&s;ty.</HEAD>
<P>If the fle&s;h is hard, beat it, take off the skinnes of the top, and lard it with great lard, &s;ea&s;oned with &s;alt, peper, vinegar, and beaten cloves. If it is for to keep, make your pa&s;te with Rye-meal, without butter, &s;alt, and pe|per; bake your pye for the &s;pace of three houres and an half, after it is baked, &s;top with pa&s;te the hole which you have left for to give it vent, and &s;erve into &s;lices.</P>
<P>The manner is to &s;eek out the &s;ide, where the lard is mo&s;t &s;een, and being cut very thin to &s;erve it.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Pa&s;ty of gammon.</HEAD>
<P>Un&s;alt it well, and when it is un&s;alted e|nough, boyl it a little, and take off the skin round about, then put it in brown pa&s;te as Veni&s;on, and &s;ea&s;on it with peper, clove, and par&s;ley; you may al&s;o lard it as veni&s;on; bake it proportionably to its bigne&s;s; if it is thick, five houtes; if it is le&s;&s;e, le&s;&s;e time will &s;erve. After it is cold, &s;erve it in &s;lices.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Trouffles with ragou&s;t.</HEAD>
<P>Peele them very neatly, &s;o that no earth may remain on them, cut them very thinne, and fry them with a little lard, or with but|ter, and a little par&s;ley minced, and a little broth; after they are well &s;ea&s;oned, &s;tove them, &s;o that the &s;auce bee little thick|ned, and &s;erve them on a plate garni&s;hed
<PB N="79" REF="53">
with pomegranat and lemon, if you have any, with flowres and leaves.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Dry trouffles.</HEAD>
<P>Wa&s;h them well in Wine, &s;eeth them with thick or gro&s;s wine, a little vinegar, &s;alt, and peper in abundance; after they are well &s;od, let them re&s;t in their broth, that they may take &s;alt, then &s;erve them in a napkin foulded or no.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Trouffles after the natural.</HEAD>
<P>After they are well wa&s;hed with wine, &s;eeth them with &s;alt and peper, and when they are well &s;od, &s;erve them in a folded napkin, or on a plate garni&s;hed with flowers.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Omelets of beatilles.</HEAD>
<P>Take your beatilles, which are, combes, &s;tones, and the wings of young pidgeons, &s;eeth them well, and after they are &s;od, and &s;ea&s;oned, drain them; take &s;ome eggs, where|of you &s;hall take out more than half of the whites, beat them, and when they are well beaten, put into them your beatils very clean; then take &s;ome lard, and cut it into peeces, pa&s;&s;e it in the panne, and with your melted lard, or even with the peeces if you will, make your Omelet very thick, and not too much fryed, and &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Sweetbreads.</HEAD>
<P>Let them not be too old, &s;teep them in wa|ter, and whiten them well, and dry them; cut them into &s;lices, and &s;ea&s;on them with &s;alt, flowre them, and fry them with fre&s;h &s;eam, or
<PB N="80" REF="54">
melted lard, &s;o that they be very yellow and dry, put to it the juice of an orange or lemon, and &s;erve them readily.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Sweetbreads &s;tuck.</HEAD>
<P>Take the faire&s;t you can get, and be&s;t &s;ha|ped, whiten them in cold water, &s;tick them, and put them on a prick, ro&s;t them very neat|ly, and after they are ro&s;ted, &s;erve them with the juice of a lemon upon them.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Sweetbreads with ragou&s;t.</HEAD>
<P>After they are whitened, cut them into &s;li|ces, and pa&s;&s;e them in the panne, or whole, if you will, with lard, and well &s;ea&s;oned with par&s;ley, chibol whole, mu&s;hrums, and trouf|fles, and after they are well &s;toved with good broth, and the &s;auce being &s;hort and well thickned, &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Liver of Roebuck.</HEAD>
<P>As it comes warm out of the body of the Roebuck, cut it into &s;mall &s;lices, pa&s;&s;e it in the panne with lard, take out the mammocks, fry it well, and &s;ea&s;on it with a little par&s;ley, and a whole chibol; &s;tove it with little broth, then &s;erve with the &s;auce well thick|ned.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Liver of Roebuck in Omelet.</HEAD>
<P>After it is taken out of the body of the bea&s;t, mince it very &s;mall, and make your Omelet of it with lard, and let it not be too much fryed, but let it al&s;o be enough, and &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<PB N="81" REF="54">
<HEAD><HI>14.</HI> &V;adder of Roebuck.</HEAD>
<P>After you have whitened it well in water, cut it into round &s;lices, and fry it with juice of lemon, or &s;eeth it with &s;ome ragou&s;t. After it is fryed, or &s;od, mince it very &s;mall, and make an Omelet of it with lard, as that of the beatils above written, then &s;erve with the juice of lemon.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Cows &V;dder.</HEAD>
<P>Seeth it well, and when it is well &s;odden, cut it into &s;lices, and garni&s;h your entrees with it, or pa&s;&s;e it in the panne with fine herbs, and chiboll whole; &s;ea&s;on all well, and &s;tove it with the be&s;t of your broths; &s;o that it be of a high ta&s;te, and the &s;auce well thick|ned, then &s;erve.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Coliflowers.</HEAD>
<P>After they are well clen&s;ed, &s;eeth them with &s;alt, and a peece of fat or of butter; af|ter they are &s;od, peal them, and put them with very fre&s;h butter, one drop of vinegar, and a little nutmegge, for garni&s;h about the di&s;h. If you will, &s;erve them alone, doe them alike, and when you are ready to &s;erve, make a &s;auce with good fre&s;h butter, one chibol, &s;alt, vinegar, nutmegge, and let the &s;auce be well thickned: You may put in it &s;ome yolkes of egges; then garni&s;h your plate warme, and put your &s;auce over it, and &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Creame of Pi&s;taches.</HEAD>
<P>Take one handfull of Pi&s;taches &s;tamped,
<PB N="82" REF="55">
and a quart of milk, boyl it with an imple|ment of meal, which you &s;hall mixe with it; when it is almo&s;t &s;od, allay &s;ix yolkes of egs with your Pi&s;taches, and a little butter very new, put all in a panne with &s;tore of &s;ugar, and a little &s;alt. If you will, you may put in it Musk or Amber al&s;o, with much &s;ugar, but very little Musk; beat all well together, and &s;erve garni&s;hed with flowres.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Gammon with ragou&s;t.</HEAD>
<P>Sod or not, cut it into very thinne &s;lices, then put them in the panne with very little wine, then &s;tove them with a little peper, few chippings of bread, and very &s;mall, and juice of lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Gammon ro&s;ted.</HEAD>
<P>Cut it into &s;lices, and &s;teep it into a little broth, and a drop of vinegar; make it luke|warm, then take it out, and put crummes of bread upon and under it; ro&s;t it well, and after the &s;auce hath boyled a very little, put it under it; then &s;erve well garni&s;ht with flowers or leaves.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Gammon in &s;lices.</HEAD>
<P>After it is well &s;od, cut it fittingly, and very thinne, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Thru&s;hes.</HEAD>
<P>Dre&s;&s;e them neatly, cut off the wings, the legs and the neck, and draw them, flat them a little, then flowre them, and fry them with lard, then &s;tove them with broth well &s;ea&s;on|ed, and a &s;mall bundle of herbs; when they
<PB N="83" REF="55">
are enough, and the &s;auce well thickned, &s;erve them with the juice of lemon on them, and garni&s;h about with a whole lemon &s;li|ced.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Pickled pullets.</HEAD>
<P>After they are well dre&s;&s;ed, cleave them in two, if they are &s;mall, break their bones, and &s;et them a pickling with vinegar, &s;alt, peper, chibol, and lemon peele; let them &s;teep therein, till you have occa&s;ion to u&s;e them, and then &s;et them a draining, flowre them, and frie them in fre&s;h &s;eame or lard; after they are fryed, &s;tove them a very little with their pickle, then &s;erve with a &s;hort &s;auce.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Abbatis of Lamb with ragou&s;t.</HEAD>
<P>Take the feet, the ears and the tongue, pa&s;&s;e them in the panne with butter or lard, a chibol, and &s;ome par&s;ley, then &s;tove them with good broth, when they are almo&s;t e|nough, put in it &s;ome minced capers, broken &s;paragus, the juice of mu&s;hrums or trouffles, and &s;ea&s;on all well; &s;erve neatly with a &s;auce well thickned with what thickning you will, and a garni&s;hing of leaves and flowers, and above all, let your Abbatis be very white.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Larks with ragou&s;t.</HEAD>
<P>After they are well pulled, draw them, flat them, flowre and pa&s;&s;e them in the pan with butter or lard, then &s;tove them with good broth, a bundle of herbs, and a few minced ca|pers, all well &s;ea&s;oned; after they are enough, and the &s;auce well thickned with what thick|ning
<PB N="84" REF="56">
you will, &s;erve with pi&s;taches, or pom|granate, and &s;lices of lemon.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Gelee.</HEAD>
<P>For to make Gelee, take a Cock, take off the skinne; take al&s;o a legge or knuckle of Veale, and the four feet, break and whiten them, then put them into a new earthen pan and &s;eeth them for the &s;pace of three houres and a half; and when all is almo&s;t &s;od, put in it &s;ome white wine very clear; when you have put it in, &s;train your meat through a napkin; take your broth, and put it in a pan or pipkin on the fire; when it is ready to boyl, put in it five quarterns of &s;ugar, and when it boyles, powre into it the juice of &s;ix lemons, and the whites of a douzen of very new layd eggs; after all hath boyled, put it into a very clear &s;trainer, and mixe in it what colour you will, musk it, and &s;erve.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Gelee of Harts horn.</HEAD>
<P>Take Harts horn ra&s;ped; for to make three di&s;hes of Gelee, you mu&s;t take two pounds of Harts horn, &s;eeth it with white wine two houres, &s;o that after it is boyled, there may remain to make up your three di&s;hes with; &s;train it well through a napkin, and then put it in a panne with one pound of &s;ugar, and the juice of &s;ix lemons; when it is ready to boyle, put in it the whites of a douzen of new layd eggs, and as &s;oon as you have put them in, powre all into the &s;trainer, and &s;et it up in a coole place; &s;erve it natural, and gar|ni&s;h
<PB N="85" REF="56">
it with pomegranates and lemon &s;lices.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Green Gelee.</HEAD>
<P>Take your ordinary Gelee, as it is above de&s;cribed, and take &s;ome green colour, which you &s;hall mixe with your Gelee, then &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Red Gelee.</HEAD>
<P>As your Gelee comes out of the &s;trainer, &s;teep it with very red Beets, well &s;od, and ra&s;|ped, &s;train all together through a linnen cloth, and &s;et it a cooling, then &s;erve, and garni&s;h with other colour.</P>
<P>In the like manner you may make Gelee yellow, violet, and blew.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> White meat.</HEAD>
<P>Take the thicke&s;t of your Gelee, make it lukewarm with Almonds well &s;tamped; &s;train them together through a napkin, and mixe a drop of milk with it, if it is not white e|nough; after it is cold, &s;erve, and garni&s;h with other colour.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Sallat of Lemon.</HEAD>
<P>Take Lemons, what quantity you will, peele them, and cut them into very thinne &s;lices, put them with &s;ugar, orange, and pomegranat flowers, then &s;erve neatly.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Achis of Partridges.</HEAD>
<P>After your Partridges are ro&s;ted, take up the brawn, mince it very &s;mall, allay it with good broth, and &s;ea&s;on it; then &s;tove it with a chibol, and when you will &s;erve, adde to it the yolk of an egge, and the juice of a le|mon, and garni&s;h it with what you will, as
<PB N="86" REF="57">
Pi&s;taches, Pomegranate, and Lemon &s;liced, then &s;erve.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Ri&s;soles fryed.</HEAD>
<P>Take the brawn of Partridges, or of other meat, mince it very &s;mall, and &s;ea&s;on it well; then make your &s;heet of pa&s;te very thinne, and dre&s;&s;e up your Ri&s;&s;oles with it, which you &s;hall fry with fre&s;h &s;eam or melted lard.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Ri&s;&s;oles puffed.</HEAD>
<P>They are made the &s;ame way, but that the meat of them mu&s;t be a little fatter; after they are well &s;ea&s;oned, fry them neatly, and &s;erve.</P>
<P>You may al&s;o make Ri&s;&s;oles in the &s;ame manner with any other kind of meat; &s;erve them with &s;ugar, and &s;weet waters on them.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Fritters of Marrow.</HEAD>
<P>Before the &s;pecifying the &s;everall kinds of Fritters, it is fitting fir&s;t to give here a gene|rall modell of them.</P>
<P>Take &s;ome Chee&s;e, &s;tamp it well in a mor|tar, or in a di&s;h, and if it is very hard, put a little milk with it, then &s;ome flowre and egs proportionably; &s;ea&s;on all with &s;alt, and pa&s;s it with fre&s;h &s;eame, or refined butter for the lean dayes; &s;erve with abundance of &s;ugar, and a little orange, flower water, or ro&s;ewa|ter on it.</P>
<P>If you will make Fritters of Marrow of Beef, take the bigge&s;t peeces of Marrow you have; after they are &s;teeped, cut them into &s;lices, fit them in your pa&s;te, fry them, and
<PB N="87" REF="57">
&s;erve in the like manner.</P>
<P>Apple Fritters are done the &s;ame way.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Fritters of Artichocks.</HEAD>
<P>Take the bottoms of Artichocks, and &s;eeth them half, and after you have taken out the choke, cut them into &s;lices, make a prepa|ration with flowre and eggs, &s;ome &s;alt, and a little milk, then put your Artichocks in it, and when your fre&s;h &s;eame is hot, put them into it, one &s;lice after another; fry them wel, and &s;erve.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Pets de putain.</HEAD>
<P>Make your Fritters pa&s;te &s;tronger than or|dinary, by the augmentation of flowre and egs, then draw them very &s;mall or &s;lender, and when they are fryed, &s;erve them warm with &s;ugar and &s;weet water.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Pa&s;te &s;punne.</HEAD>
<P>Take Chee&s;e, and bray it well; take al&s;o as much flowre, and a few eggs, all &s;ea&s;oned, &s;eeth it in a Pipkin, as pappe well &s;od, that is to &s;ay, &s;omething firm, and pa&s;s or &s;train it through a pa&s;&s;ing or &s;training pan, upon &s;ome fat paper; after it is &s;od, &s;pinne or draw the pa&s;te in what &s;ort you will, then fry it, and &s;erve it pyramid-wi&s;e with &s;ugar and &s;weet waters.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Lemon pa&s;te.</HEAD>
<P>It is made the &s;ame way, but that you mix Lemon with it, you mu&s;t &s;erve it as above&s;aid, well garni&s;ht with flowers.</P>
<P>The Almond pa&s;te, and the pa&s;te of Pi|&s;taches
<PB N="88" REF="58">
are made the &s;ame way.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Ramequin of kidney.</HEAD>
<P>Take out the Kidney of a Loyn of Veale ro&s;ted, mince it with par&s;ley or garlick, and the yolk of an egge, then &s;pread your imple|ments well &s;ea&s;oned upon bread; which you &s;hall to&s;t in the pan, or on the gridiron, and &s;hall &s;erve all dry; you may put &s;ugar on it if you will.</P>
<P>You may make to&s;ts of Kidney of Veal al|mo&s;t the &s;ame way, but that you mu&s;t put to it neither par&s;ley nor onion; but the Kidney being well &s;ea&s;oned, you &s;pread it on your to&s;tes, which you &s;hall al&s;o cau&s;e to take a colour in the panne before the fire; and when you &s;erve, you may &s;ugar them, and e|ven mixe &s;ome &s;ugar in the implements if you will.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Ramequin of fle&s;h.</HEAD>
<P>Take what meat you will mince it very &s;mall, and after it is minced, allay it with an egge, and &s;ea&s;on it as it ought, ro&s;t them in the panne, and &s;erve with the juice of a Lemon.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Ramequin of Chee&s;e.</HEAD>
<P>Take &s;ome Chee&s;e, melt it with &s;ome but|ter, on onion whole, or &s;tamped, &s;alt and pe|per in abundance, &s;pread all upon bread, pa&s;s the fire &s;hovell over it red hot, and &s;erve it warme.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Ramequin of &s;oot of chimney.</HEAD>
<P>After your bread is pa&s;&s;ed in the pan with
<PB N="89" REF="58">
butter or oyl, powder it with &s;oot, with &s;alt, and much peper over it, and &s;erve it warm.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Ramequin of Onion.</HEAD>
<P>Take your Onions, and &s;tamp them in a mortar, with &s;alt and much peper; you may put to it &s;ome Anchovis, well melted with a little butter, your onions being upon the bread fryed in oyle or butter, pa&s;s the fire-&s;hovel red hot over it, and &s;erve.</P>
<P>The Ramequin of Garlick is done the &s;ame way.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Ortolans with ragou&s;t.</HEAD>
<P>Dre&s;&s;e them, and pa&s;s them in the panne with butter, or melted lard; after they are fryed, &s;tove them in a &s;mall pot with a little broth, and &s;ea&s;on them well; for to allay the &s;auce, mixe with it &s;weetbreads, the juice of meat, and mu&s;hrums, and when all is well &s;od, &s;erve garni&s;ht with Pi&s;taches and Pomegranate.</P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Tongue of pork with ragou&s;t.</HEAD>
<P>After it is &s;alted and &s;od, cut it very thin, and &s;tove it with little broth, then pa&s;&s;e it in the panne with melted lard, onion &s;tamped, and one drop of Vinegar; after this &s;erve with the juice of a Lemon, and garni&s;h with Capers, and with all what you have. Mixe with it in the &s;ea&s;on verjuice or goo&s;eberries.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Tongue of pork perfumed.</HEAD>
<P>After it is &s;od, &s;erve it dry, and garni&s;h with what you will, be it flowers or other thing. You may open it in the mid&s;t.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<PB N="90" REF="59">
<HEAD><HI>47.</HI> Tongue of pork boiled with ragou&s;t.</HEAD>
<P>Seeth it half &s;alted, then broyl it; make for it al&s;o &s;uch &s;auce as you will, &s;o that it be well thickned, and well &s;ea&s;oned, then &s;erve.</P>
<P>You may &s;tick it with lard, and ro&s;t it on the &s;pit, ba&s;ting it with a pickle, which you &s;hall make under it well &s;ea&s;oned, and with &s;uch, quantity of &s;alt as you &s;hall judge fit|ting; when it is ro&s;ted, &s;erve.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Neats tongue.</HEAD>
<P>Seeth it &s;alted, with water, and towards the end put in &s;ome wine; after it is &s;od, peele it, and when you are ready to &s;erve, cut it in|to round &s;lices, or cleave it, then &s;erve.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<HEAD><HI>49.</HI> Young Pidgeons.</HEAD>
<P>To put them with ragou&s;t, take them as they come from under the mother, kill them, and &s;cald them, then after they are dre&s;&s;ed, whitened and flowred, pa&s;&s;e them in the pan, and then &s;tove them in a pot with good broth, well &s;ea&s;oned, and a bundle of herbs; let them be well &s;od, and the &s;auce thickned, &s;erve with minced capers, mu&s;hrums, &s;weet-breads, and all what you can have of a&s;&s;ort|ment for young Pidgeons.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Fat liver with ragou&s;t.</HEAD>
<P>Take the fatte&s;t and cleare&s;t, clen&s;e them, and put them into warm water, to take away the bitterne&s;&s;e, but take them out again pre|&s;ently; after they are dryed, pa&s;&s;e them in the panne with butter or fre&s;h &s;eame, and &s;tove
<PB N="91" REF="59">
them with little broth, par&s;ley, and whole chibol; when they are enough, take out the chibol, and &s;erve with a &s;auce well allayed; you may put in it trouffles, mu&s;hrums, and &s;paragus.</P>
</DIV4>
<DIV4 N="51" TYPE="recipe">
<HEAD><HI>51.</HI> Fat liver on the gridiron.</HEAD>
<P>Put it on the gridiron, and powder it with crummes of bread and &s;alt; after it is broyl|ed, powre the juice of a Lemon upon it, and &s;erve.</P>
</DIV4>
<DIV4 N="52" TYPE="recipe">
<HEAD><HI>52.</HI> Fat liver baked in the a&s;hes.</HEAD>
<P>You mu&s;t barde it with lard, and &s;ea&s;on it well with &s;alt, peper, beaten cloves, and a very &s;mall bundle of herbs, then wrap it up with four or five &s;heets of paper, and &s;et it a baking in the a&s;hes as a Quince; after it is baked, take heed you doe not lo&s;e the &s;auce with &s;tirring of it, take the upper &s;heets of pa|per off of it, and &s;erve it with the undermo&s;t, if you will, or on a plate.</P>
</DIV4>
<DIV4 N="53" TYPE="recipe">
<HEAD><HI>53.</HI> Fat liver fryed into fritters.</HEAD>
<P>You may judge how it ought to be done by the foregoing di&s;cour&s;es, concerning ragou&s;ts, frying, and fritters.</P>
</DIV4>
<DIV4 N="54" TYPE="recipe">
<HEAD><HI>54.</HI> Beatilles.</HEAD>
<P>Take wings, livers, and con bes, all being well whitened in water; &s;eeth the combes by them&s;elves, and when they are &s;od, peele them, then &s;tove all together, with good broth well &s;ea&s;oned, and when you are almo&s;t ready to &s;erve, fry the combes and beatils with good lard, a little par&s;ley, and chibols minced; put
<PB N="92" REF="60">
them again to &s;tove in their broth, untill you be ready to &s;erve; you may mince with it &s;ome yolks of egs. Serve.</P>
</DIV4>
<DIV4 N="55" TYPE="recipe">
<HEAD><HI>55.</HI> Tourte of Franchipanne.</HEAD>
<P>Take a milk cadle, that is, boyled milk, and make thus your preparation for to make your Creame. Take a little flowre, which you &s;hall boyl with your milk, when it is enough, toke five yolks of egges, and mixe all toge|ther, with &s;tamped Pi&s;taches, Almonds, a little &s;alt, and much &s;ugar; then make your pa&s;te; work it with the whites of eggs and &s;alt, and let it re&s;t; make of it &s;ix very thin &s;heets of pa&s;te, and butter them one after a|nother; &s;pread your creame upon your &s;ix &s;heets, and make other &s;ix, and lay them one after another well buttered, and &s;pecially the uppermo&s;t, for to give it a colour; after it is baked in a tourt panne, or on a plate, change it into another, and &s;ugar it, then &s;erve with flowers.</P>
<P>You may make the Tourt of Franchipanne with any other tourt of Creame, and &s;erve it as above&s;aid.</P>
</DIV4>
<DIV4 N="56" TYPE="recipe">
<HEAD><HI>56.</HI> Nulle.</HEAD>
<P>Take one do&s;en of yolks of eggs, and two or three whites, put in it a little creame, a little &s;alt, and much &s;ugar, beat well all toge|ther, and then pa&s;&s;e it through a &s;training panne, then lay it upon a plate, or in a di&s;h, and when you are ready to &s;erve, &s;eeth it on the chafing di&s;h, or in the oven; when it is
<PB N="93" REF="60">
baked, &s;erve with &s;ugar and &s;weet waters, and garni&s;h with flowers.</P>
</DIV4>
<DIV4 N="57" TYPE="recipe">
<HEAD><HI>57.</HI> Nulle with Amber.</HEAD>
<P>Take &s;ome Cream, or very new milk, allay the yolks of eggs, very little &s;alt, &s;ugar, musk, or amber; and when you are ready to &s;erve, make a bed of your implements, and one bed of juice of orange, and &s;o &s;ucce&s;&s;ively to the number of five or &s;ix, then pa&s;&s;e the fire|&s;hovell red hot over them, garni&s;h with &s;u|gar or musk, or water of orange flowers, and &s;erve.</P>
</DIV4>
<DIV4 N="58" TYPE="recipe">
<HEAD><HI>58.</HI> Green Nulle.</HEAD>
<P>It doth differ from others onely in the co|lour, which you &s;hall give it as to the gelee.</P>
</DIV4>
<DIV4 N="59" TYPE="recipe">
<HEAD><HI>59.</HI> Artichocks fryed.</HEAD>
<P>Cut them almo&s;t into bottomes, take out the choak, and throw them into boyling wa|ter for to whiten them, dry them, and flowre them, then fry them with fre&s;h &s;eame, or re|fined butter; &s;erve them warm, and garni&s;h with fryed par&s;ley, which to fry, it is nece&s;|&s;ary that it be very green, and that it be not wet.</P>
</DIV4>
<DIV4 N="60" TYPE="recipe">
<HEAD><HI>60.</HI> Artichocks fried.</HEAD>
<P>Cut them into four quarters, clen&s;e them, and take out the choak, then whiten them in warm water, and drain them, flowre them with flowre and &s;mall &s;alt; let the fre&s;h &s;eame, or refined butter, or melted lard be very warme, and then put your Artichocks in it, and fry them well, then &s;et them a drai|ning,
<PB N="94" REF="61">
and put into your frying one handfull of very green par&s;ley, which you &s;hall put on your Artichocks, when it is very dry, and &s;erve.</P>
</DIV4>
<DIV4 N="61" TYPE="recipe">
<HEAD><HI>61.</HI> Artichocks with Poivrade.</HEAD>
<P>Cut your Artichocks into quarters, take out the choak, and whiten them in very fre&s;h wa|ter, and when you will &s;erve, put them on a di&s;h with peper and &s;alt, then &s;erve.</P>
</DIV4>
<DIV4 N="62" TYPE="recipe">
<HEAD><HI>62.</HI> Bottoms of Artichocks.</HEAD>
<P>Take off all the leaves, and cut them as far as the choak, then &s;eeth them with broth, or with water, butter and &s;alt; after they are &s;od, take them out, pick them, and take out the choak; then put them with butter and &s;alt, and when you will &s;erve, make a &s;auce with very fre&s;h butter, one drop of vinegar, nutmegge, and the yolk of an egge, for to thicken the &s;auce, then &s;erve, &s;o that they be very white.</P>
</DIV4>
<DIV4 N="63" TYPE="recipe">
<HEAD><HI>63.</HI> Mu&s;hrums with ragou&s;t.</HEAD>
<P>After they are well clen&s;ed, pa&s;&s;e them in the panne with very fre&s;h butter, par&s;ley min|ced, and chibol, &s;ea&s;on and &s;tove them, and when you are ready to &s;erve, put into it the juice and peele of lemon, and a little white meat, then &s;erve.</P>
</DIV4>
<DIV4 N="64" TYPE="recipe">
<HEAD><HI>64.</HI> Mu&s;hrums farced.</HEAD>
<P>Choo&s;e the be&s;t &s;haped for to containe the farce, which you &s;hall make with &s;ome meat, or good herbs, &s;o that it be dainty, and allay|ed with yolks of egges, then your mu&s;hrums
<PB N="95" REF="61">
being farced and &s;ea&s;oned, put them into a di&s;h upon a barde of larde, or upon a little butter, &s;eeth them, and &s;erve garni&s;hed with juice of lemon.</P>
</DIV4>
<DIV4 N="65" TYPE="recipe">
<HEAD><HI>65.</HI> Mu&s;hrums fried.</HEAD>
<P>Whiten them in fre&s;h water, and then dry them, then pickle them with a little vinegar, &s;alt, peper, and onion; and when you are al|mo&s;t ready to &s;erve, make a liquid pa&s;te allay|ed with yolks of eggs; fry your mu&s;hrums, &s;erve and garni&s;h.</P>
</DIV4>
<DIV4 N="66" TYPE="recipe">
<HEAD><HI>66.</HI> Mu&s;hrums after the Oliver.</HEAD>
<P>After they are well clen&s;ed, cut them into quarters, and wa&s;h them in &s;everal waters, to take off the earth; when they are wel clen&s;ed, put them between two di&s;hes with an onion and &s;ome &s;alt, then &s;et them on the cha&s;ing di&s;h, that they may ca&s;t their water; pre&s;s them between two plates, take very fre&s;h butter, with par&s;ley and chibol, and fry them, then &s;tove them, and after they are wel &s;od, you may put to them &s;ome creame or white meat, and &s;erve.</P>
</DIV4>
<DIV4 N="67" TYPE="recipe">
<HEAD><HI>67.</HI> Omelet of gammon.</HEAD>
<P>Take one do&s;en of eggs, break them, take out the whites of half a do&s;en, and beat them; then take of your gammon as much as you will think fitting, mince it, and mixe it with your eggs; take &s;ome lard, cut it and melt it, powre your Omelet into it; let it not be too much fryed, and &s;erve.</P>
</DIV4>
<DIV4 N="68" TYPE="recipe">
<PB N="96" REF="62">
<HEAD><HI>68.</HI> Tortoi&s;es.</HEAD>
<P>Cut off the feet, the taile, and the head, &s;et the body a &s;eething in a pot, and &s;ea&s;on it wel with fine herbs, when they are almo&s;t &s;od, put &s;ome wine to them, and boyl them well; after they are &s;od, take them up, and cut them in|to peeces, and take a &s;pecial care to take out the gall; then fry them with butter or lard, par&s;ley and chibol, then &s;et them a &s;toving with a little broth, and when you are ready to &s;erve, allay the yolk of an egge with &s;ome verjuice, mixe them together, and &s;erve well &s;ea&s;oned.</P>
</DIV4>
<DIV4 N="69" TYPE="recipe">
<HEAD><HI>69.</HI> Tourte of Pi&s;taches.</HEAD>
<P>Melt &s;ome butter, and put in it &s;ix yolks of eggs with &s;ome &s;ugar; &s;tamp one handful of Pi&s;taches, and mixe them together with a corn of &s;alt, then make your &s;heet of pa&s;te, and dre&s;s it up, put your implements in it, make or &s;hape up your tourt, and binde it with butter'd paper; when it is baked, &s;erve it with &s;ugar, and garni&s;h it with lemon peele pre&s;erved.</P>
</DIV4>
<DIV4 N="70" TYPE="recipe">
<HEAD><HI>70.</HI> Eggs after the Portugals way.</HEAD>
<P>Take many yolks of eggs, and one pound, or half a pound of &s;ugar, with which you &s;hall make a &s;irrup, which being made, you &s;hall mixe it with your eggs, with one drop of orange-flower water, and &s;eeth them; af|ter they are enough, make a cornet with but|terd paper, and well doubled, put your eggs in it, and being cold, then take off the paper,
<PB N="97" REF="62">
and put the&s;e eggs on a plate the &s;harp end upward, &s;ugar it, and garni&s;h it with the peare called nompareill (or non &s;uch) cina|mon, lemon peele pre&s;erved, and flowers, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Make a Sirup, as above &s;aid, then breake one dozen of egs, or more, and beat them wel, warme your &s;irup, and when it is very warme, mixe your egs with it, pa&s;&s;e all together through a &s;trainer, and &s;eeth it; After it is &s;od, &s;erve it with bisket cut and dre&s;&s;ed up pi|ramide-like, &s;weet waters, muske or amber gris.</P>
</DIV4>
<DIV4 N="71" TYPE="recipe">
<HEAD><HI>71.</HI> Egs minion.</HEAD>
<P>Make your &s;irup as above &s;aid, and take the yolks of egs, allay them well, and put them in your &s;irup; after they are &s;od, put them on a plate, with a drop of orenge flower water, and of muske, then &s;erve.</P>
</DIV4>
<DIV4 N="72" TYPE="recipe">
<HEAD><HI>72.</HI> Egs &s;pun.</HEAD>
<P>Take a quart of white wine with a peece of &s;ugar, boile them well together, then breake &s;ome egs, and beat them, pa&s;&s;e them through a &s;trainer, then put them in a pipkin or pan, where your white wine is and your &s;ugar rea|die boiling; thus they are &s;od in a moment, and are found linked; take them out of the &s;irup, and &s;et them a draining, then &s;erve them piramid like with &s;weet water.</P>
</DIV4>
<DIV4 N="73" TYPE="recipe">
<HEAD><HI>73.</HI> Egs after the Varenne.</HEAD>
<P>Have a &s;irup well made, frie &s;ome whites
<PB N="98" REF="63">
of egs in the panne with butter, and put them in your &s;irup; when they are &s;od, &s;erve them with orenge-flower water.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Make your &s;irup, and mixe a little new milke with your fried egs; when they are &s;od, &s;erve them very white on a plate, and gar|ni&s;hed with &s;weet waters.</P>
</DIV4>
<DIV4 N="74" TYPE="recipe">
<HEAD><HI>74.</HI> Snow egs.</HEAD>
<P>Boile &s;ome milke with a little flower well allayed, then put in it more then the halfe of one do&s;en of whites of egs, and &s;tirre well all together, and &s;ugar it; when you are ready to &s;erve, &s;et them on the fire againe, and gla&s;e them, that is, take the re&s;t of your whites of egs, beat them with a feather, and mixe all together; or el&s;e frie well the re&s;t of your whites, and powre them over your other egs; pa&s;&s;e over it lightly an oven lid, or the fire|&s;hovell red hot, and &s;erve them &s;ugred, with &s;weet waters.</P>
<P>You may in &s;tead of whites, put in it the yolks of your egs proportionably, and the whites fried upon. The creame after the Ma&s;arine way is made in the &s;ame manner, except that you mu&s;t put no whites of eggs on it.</P>
</DIV4>
<DIV4 N="75" TYPE="recipe">
<HEAD><HI>75.</HI> Egs after the Huguenote.</HEAD>
<P>Take the juice of a leg of mutton, put it on a plate, or in a di&s;h, take very new layd egs, and break them in your juice, &s;eeth them with little &s;alt; after they are enough, put
<PB N="99" REF="63">
more juice to them, and &s;ome Nutmeg, then &s;erve.</P>
</DIV4>
<DIV4 N="75" TYPE="recipe">
<HEAD><HI>75.</HI> Cardons of Spaine.</HEAD>
<P>After they are whitened, take off the skin ve|ry neatly, and &s;et them a &s;teeping in fre&s;h wa|ter, then &s;erve them with peper and &s;alt.</P>
</DIV4>
<DIV4 N="77" TYPE="recipe">
<HEAD><HI>77.</HI> Sparagus with a white &s;auce.</HEAD>
<P>Choo&s;e the bigge&s;t, &s;crape the foot of them, and wa&s;h them, and &s;eeth them in water, &s;alt them well, and let them not &s;eeth too much; After they are &s;od, draine them, and make a &s;auce with very fre&s;h butter, a little vinegar, &s;alt, nutmeg, and the yolk of an egge to thicken the &s;auce, have a care that it doe not curd or (turne) and &s;erve garni&s;hed with what you will.</P>
</DIV4>
<DIV4 N="78" TYPE="recipe">
<HEAD><HI>78.</HI> Sparagus with ragou&s;t.</HEAD>
<P>Take &s;paragus, break them very &s;mall, then pa&s;&s;e them in the panne with butter or lard, mixe with it &s;ome par&s;ley and chibol, all well &s;ea&s;oned; &s;et them a &s;toving till you be ready to &s;erve; you may put &s;ome creame to them, or yolks of eggs, or of the juice of a legge of mutton, and may garni&s;h other things with it.</P>
</DIV4>
<DIV4 N="79" TYPE="recipe">
<HEAD><HI>79.</HI> Sparagus with creame.</HEAD>
<P>Cut them very &s;mall, and leave nothing but the greene, frie them with butter very fre&s;h, or melted lard, par&s;ley and chibol, or a bundle of hearbs; after that, &s;tove them a ve|ry little, with very new creame, and &s;erve if you will with a little nutmeg.</P>
</DIV4>
<DIV4 N="80" TYPE="recipe">
<PB N="100" REF="64">
<HEAD><HI>80.</HI> Tongue of mutton with ragou&s;t.</HEAD>
<P>After it is well clean&s;ed, cut it in two, then flowre it, pa&s;&s;e it in the panne, and put it in ragou&s;t, with vinegar, verjuice, &s;alt, peper, juice of orenge, and minced capers; when it is well &s;toved, and the &s;auce well thickned, &s;erve.</P>
</DIV4>
<DIV4 N="81" TYPE="recipe">
<HEAD><HI>81.</HI> Tongue of mutton &s;ticked.</HEAD>
<P>Take it &s;od, and clean&s;e it, &s;ticke it with &s;mall lardons, and ro&s;t it, then &s;erve with the juice of a lemon, or &s;ome orenge.</P>
</DIV4>
<DIV4 N="82" TYPE="recipe">
<HEAD><HI>82.</HI> Tongue of mutton on the gridiron.</HEAD>
<P>Slit it in the middle, and put it on the gridiron with &s;alt and crummes of bread up, on it, then make a &s;auce with verjuice of grapes, or goo&s;e-berries, a few chippings of bread, &s;ome par&s;ley and chibol minced very &s;mall, and when it is well broiled, &s;erve.</P>
</DIV4>
<DIV4 N="83" TYPE="recipe">
<HEAD><HI>83.</HI> Satlet of Pomgranat.</HEAD>
<P>Picke your granats, put them on a plate, &s;ugar them and garni&s;h with lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="84" TYPE="recipe">
<HEAD><HI>84.</HI> Head of wild boare.</HEAD>
<P>Cut it off neere the &s;houlders, to make it fairer, and of better &s;hew, and for to pre|&s;erve the necke, which is the be&s;t of it, &s;o that it be well &s;ea&s;oned; after you have cut it off, burne it, or &s;cald it, if you will have it white, then cut the skin off round about the head foure inches from the no&s;e, lea&s;t it may &s;hrinke and fall on other places; &s;eeth and &s;ea&s;on it well, and when it is halfe &s;od, put
<PB N="101" REF="64">
to it white or red wine, and make an end of &s;eething of it, againe well &s;ea&s;oned with peper, onion, cloves, orenge-peele, and fine hearbs. You may &s;eeth and wrap it well with hay, lea&s;t it may fall to peeces; after it is well &s;od, &s;erve it cold, whole, and garni&s;hed with flowers; If you have wrapped it up, you may &s;erve it in &s;lices, which you may di&s;gui&s;e with &s;everall &s;orts of ragou&s;ts.</P>
</DIV4>
<DIV4 N="85" TYPE="recipe">
<HEAD><HI>85.</HI> Slice of wild boare's head.</HEAD>
<P>Cut it under the neck, or neere it, or un|der the eare, and &s;erve.</P>
</DIV4>
<DIV4 N="86" TYPE="recipe">
<HEAD><HI>86.</HI> Slice of wild boare's head with ragou&s;t.</HEAD>
<P>After you have cut it as above &s;aid, boile it in wine, and a few chippings of bread; when it is enough, and the &s;auce thickned, &s;erve.</P>
</DIV4>
<DIV4 N="87" TYPE="recipe">
<HEAD><HI>87.</HI> Another way.</HEAD>
<P>After it is cut as afore&s;aid, powder it with crummes of bread, and put it on the gridiron; after it is broiled, &s;erve with juice of lemon, in the &s;ea&s;on of vine leaves, wrap up your &s;lice in them, and &s;erve readily with verjuice of grapes.</P>
</DIV4>
<DIV4 N="87" TYPE="recipe">
<HEAD><HI>87.</HI> Greene pea&s;e.</HEAD>
<P>Pa&s;te them, if you will, in the panne with butter, and &s;eeth them with cabidge, lettice, or with pur&s;laine; after they are well &s;od with a bundle of hearbs, and well &s;ea&s;oned, &s;erve them garni&s;hed with lettice.</P>
<P>You may dre&s;&s;e and &s;ea&s;on them with creame, as the &s;paragus whereof mention is
<PB N="102" REF="65">
made above, in the article 79. of &s;paragus with creame.</P>
</DIV4>
<DIV4 N="88" TYPE="recipe">
<HEAD><HI>88.</HI> Ram's &s;tones.</HEAD>
<P>Whiten them well in fre&s;h water, take off the skinns of them, and cut them into very thinne &s;lices, pa&s;te them in the panne with butter or melted lard, &s;ea&s;on with all what you have, then &s;tove them with mu&s;hrums, and the juice of a leg of mutton, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut them as above &s;aid, and &s;teep them in a little vinegar and &s;alt; a while before you &s;erve, after you have dried them, pa&s;&s;e them in the pa&s;te of fritters, and frie them, and throw on it &s;ome lemon juice, or orenge juice, and &s;erve.</P>
</DIV4>
<DIV4 N="89" TYPE="recipe">
<HEAD><HI>89.</HI> Palats of beef.</HEAD>
<P>Take them well &s;od and &s;oft, and withall boile them a little, for to take away the tripe ta&s;te; then cut them very thinne, pa&s;&s;e them in the panne well &s;ea&s;oned, and &s;tove them; let your &s;auce be allayed with the juice of a lemon, then &s;erve.</P>
<P>The beef palats for garni&s;h are fried alike, but that you cut them peece mealing.</P>
</DIV4>
<DIV4 N="90" TYPE="recipe">
<HEAD><HI>90.</HI> Arbolade, or ten&s;ie.</HEAD>
<P>Melt a little butter, and take &s;ome creame, yolks of egs, juice of peares, &s;ugar, and very little &s;alt, &s;eeth all together, after it is &s;od, &s;ugar it, with waters of flowers, and &s;erve green.</P>
</DIV4>
<DIV4 N="91" TYPE="recipe">
<PB N="103" REF="65">
<HEAD><HI>91.</HI> Young Pigeons.</HEAD>
<P>After they are well whitened in water, flowred a little, and pa&s;&s;ed in the panne, &s;tove them with good broath, mu&s;hrums, troufles, and a bundle of hearbs, all well &s;ea&s;oned, and &s;erve the &s;auce being well allayed, and garni&s;h with cut lemon.</P>
<P>The &s;ame ragou&s;t may be made for young pigeons ro&s;ted.</P>
</DIV4>
<DIV4 N="92" TYPE="recipe">
<HEAD><HI>92.</HI> Field fares.</HEAD>
<P>Draw them, frie them as the young pigeons, and &s;eeth them longer, becau&s;e they are hard|er, after they are &s;od and &s;ea&s;oned alike, &s;erve garni&s;hed with pomegranate, or cut le|mon.</P>
</DIV4>
<DIV4 N="93" TYPE="recipe">
<HEAD><HI>93.</HI> Young Partridges.</HEAD>
<P>Take &s;ome peeces of &s;lices of beef, and beat them well with lard, &s;ea&s;on it with &s;alt and peper, and pa&s;&s;e it in the panne, untill the lard be very brown, then &s;tove the&s;e imple|ments with a little broath and an onion &s;tamped; then &s;traine all through a linnen cloath, you will have out of it a very red juice, with which you &s;hall mixe a &s;harpne&s;&s;e of verjuice, a little flowre baked, or &s;ome chip|pings; then take your young Partridges, take off the legs and the wings, and &s;tove them with your &s;auce; adding to it mu&s;hrums, and troufles, untill the &s;auce be well thickned; &s;eeth, and &s;erve readily, le&s;t they waxe hard.</P>
<P>The Partridges are done the &s;ame way.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="104" REF="66">
<HEAD>A method for to make gammons of We&s;tphalia-bacon.</HEAD>
<P>After your porke is dre&s;&s;ed, take up the gammons, and &s;tretch them well, for to cau&s;e them to take the &s;hape; put them in the cellar for the &s;pace of foure dayes, during which there will come foorth a water out of them, which you mu&s;t wipe off very often; If the weather is moi&s;t, let them ly there but twice foure and twentie houres, then &s;et them in the pre&s;&s;e between two boords, and let them be there &s;o long a time, as the porcke hath been dead; after that, &s;alt them with &s;alt, peper, cloves, and anis &s;eed &s;tamped; let them be take &s;alt for the &s;pace of nine dayes; after this take them out, and put them in the lees of wine, for the &s;pace of other nine dayes; then wrap them up with hay, and bury them in the cellar, in a place which is not too moi&s;t; after you have taken them out, hang them in the chimney, at the &s;ide where there is lea&s;t &s;moake, and faile not to perfume them twice a day with Juniper; after they are dry and a little &s;moky, hang them at the feeling, in a chamber which is not too moi&s;t, and un|till you have occa&s;ion to u&s;e them, vi&s;it them often, for feare they &s;hould rot.</P>
<P>For to &s;eeth them; take of them which you will, clean&s;e it, and &s;et it to un&s;alt, in|to a great kettle full of water, &s;ea&s;on it with fine hearbs, and put no wine to it; after it is &s;od, take up the skinne, &s;pread it over
<PB N="105" REF="66">
with peper and minced par&s;ley, and &s;tick it with cloves, then put down the skin again, and lay it in a coole place, till you have a mind to &s;erve it, which you &s;hall do garni&s;h|ed with flowers, if you have any.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="sauces, etc." TYPE="part">
<DIV3 N="thickeners" TYPE="section">
<HEAD>The way of making, allaying, or thickning to be kept for &s;auces, to the end that one may not be put to the trouble of making them on every occa&s;ion, when one may have need of them.</HEAD>
<DIV4 TYPE="recipe">
<HEAD>Thickning of Almonds.</HEAD>
<P>PEele well your Almonds and &s;tamp them in a mortar, then put them with good broth, crummes of bread, yolks of egges, juice of lemon, an onion, &s;alt, cloves, and three or four mu&s;hrums; &s;eeth all the&s;e a very little while, pa&s;s them through the &s;trainer, and put it into a pot to u&s;e it upon occa&s;ion.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Thickning of Mu&s;hrums.</HEAD>
<P>Take the &s;talkes of Mu&s;hrums, with a few &s;tamped Almonds, Onion, Par&s;ley, crums of bread, yolks of egs and capers; boyl all with good broth, and &s;ea&s;on it well, mixe with it a &s;lice of lemon, then pa&s;s it through a &s;trai|ner,
<PB N="106" REF="67">
and put it into a pot to u&s;e it upon oc|ca&s;ion.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Thickning of flowre.</HEAD>
<P>Melt &s;ome lard, take out the mammocks, put your flowre into your melted lard, &s;eeth it well, but have a care it &s;tick not to the pan, mixe &s;ome onion with it proportionably; when it is enough, put all with good broth, mu&s;hrums, and a drop of vinegar; then after it hath boyled with its &s;ea&s;oning, pa&s;&s;e all through the &s;trainer, and put it in a pot; when you will u&s;e it, you &s;hall &s;et it upon warm embers for to thicken or allay your &s;auces.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Thickning of trouffles.</HEAD>
<P>Take dry flowre, which you &s;hall allay with good broth, trouffles, onions, mu&s;hrums, and a twigge of thime, &s;tamp all together, and boyl it with your flowre allayed, pa&s;s it through the &s;trainer, and put it in a pot; it will be u&s;efull for the thickning of your En|trees (or fir&s;t cour&s;es) or ragou&s;ts.</P>
<P>You may u&s;e the&s;e thicknings in Lent, &s;o that you put no eggs in it: They may al&s;o be u&s;efull for all, as for the fir&s;t and &s;econd cour&s;es, and for the Entremets (or Inter|cour&s;es.</P>
</DIV4>
</DIV3>
<DIV3 N="juices" TYPE="section">
<PB N="107" REF="67">
<HEAD>Method for the making the juice of Mu&s;hrums, of Beef, or of Mutton, which may be u&s;efull for many Sauces and Ragou&s;ts.</HEAD>
<DIV4 TYPE="recipe">
<HEAD>Juice of Mu&s;hrums.</HEAD>
<P>TAke the lea&s;t of your Mu&s;hrums, wa&s;h them well with their skinnes and &s;talks, without taking off any thing, boyl them in a pot with good broth, as they are boyling, put in a bundle of herbs, an onion &s;tuck with cloves, and &s;ome peeces of ro&s;ted meat, all well &s;ea&s;oned with &s;alt; after they are well boyled, pa&s;&s;e them through the &s;trainer, and put it into a pot, for to u&s;e it at need. It may be u&s;efull for all kinds of Ragou&s;ts, even for potages; and it doth often pa&s;&s;e for juice of Mutton.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>The juice of beef, or of mutton.</HEAD>
<P>Ro&s;t your meat a little more than half, be it beef or mutton, prick it with a knife, and pre&s;s it in a pre&s;s if you have any, it will be the better; after it is pre&s;&s;ed, and the juice taken out, take one &s;poonfull of good broth, be&s;prinkle your meat with it, and take out of it again what juice you can; put it in a pot with a little &s;alt, and mixe with it the juice of a lemon when you are ready to u&s;e it.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>The way of garni&s;hing with Pi&s;taches.</HEAD>
<P>Peele your Pi&s;taches in warm water, put
<PB N="108" REF="68">
them in cold water again, and for to u&s;e them mince them a very little, for to put them a|bout your di&s;hes.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>The garni&s;h of lemon.</HEAD>
<P>You mu&s;t take out the &s;eeds, &s;lit it long wi&s;e, and cut it into &s;lices, after this put it into &s;ome water, ready to u&s;e it upon and about your di&s;hes.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>The garni&s;h of Pomegranat.</HEAD>
<P>Take the redde&s;t, take out the peele and the &s;eeds, for to garni&s;h upon and about your di&s;hes.</P>
</DIV4>
</DIV3>
<DIV3 N="broths" TYPE="section">
<HEAD>A Method for to take out the juice and waters of fle&s;h, for to give unto the Sick.</HEAD>
<DIV4 TYPE="recipe">
<HEAD>The juice of mutton, veale, or capon.</HEAD>
<P>AFter they are ro&s;ted and pre&s;&s;ed, take out the juice, and becau&s;e that the juice of Mutton is hotter than the other, it mu&s;t be corrected and mixed with that of Veal; and of either of them thus made ready, cau&s;e your &s;ick body to take one &s;poonful every two houres.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way for the &s;ame water.</HEAD>
<P>For &s;uch as have need of much cooling, take a bottle without o&s;ier, and with a very
<PB N="109" REF="68">
wide neck, cut your meat, veale, and pullen, &s;mall enough, &s;o that it may goe into the bottle; this done, you &s;hall &s;top it carefully with a peece of pa&s;te firm and hard, and &s;ome parchment over it, tie it well, and put it in a kettle full of hot water as far as the neck: Boyl it well for the &s;pace of three houres; after it is &s;od, un&s;top your bottle, and take the juice out of it, which you &s;hall cau&s;e your &s;ick to u&s;e (or even they who are in full health, and &s;tand in need of cooling) with other juice of ro&s;ted meat, or with &s;ome broth, all according to the need and &s;trength of both. You are to ob&s;erve that the juice of ro&s;t meat is much &s;tronger and more nouri&s;h|ing than that of boyled meat, though it be in greater quantity.</P>
<P>For want of a bottle you may u&s;e a <HI>Coque|mare,</HI> &s;topping it well with pa&s;te, and with parchment over it.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Water of pullet.</HEAD>
<P>Dre&s;&s;e your Pullet, and when it is very cleane, fill it up with barley, and &s;eeth it in a pot with a good quantity of water, &s;o that it boyles to a quart; after it hath boyled un|till the barley is bur&s;t, pa&s;&s;e all through a &s;trainer, and let it coole. It mu&s;t be u&s;ed cold, and this water may be given to &s;ucking children.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Panadoe.</HEAD>
<P>Take &s;ome good broth, and crummes of bread very &s;mall, boyl them well toge|ther,
<PB N="110" REF="69">
and at the latter end, put in it &s;ome yolkes of eggs, very little &s;alt, and &s;ome le|mon juice.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Other Panadoe.</HEAD>
<P>Take the fle&s;h of Capon or Partridge well minced, &s;tamp it well in a mortar, then al|lay it with broth of health, that is, broth of the great pot, a few crummes of bread, and &s;alt, after it is &s;toved, mixe with it &s;ome yolks of eggs for to thicken it, and &s;ome lemon juice.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="pastries" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB REF="69">
<HEAD>A Table of the Pa&s;try work which is &s;erved up all the year long.</HEAD>
<LIST>
<ITEM>VEni&s;on pa&s;ty. <HI>1</HI></ITEM>
<ITEM>Pa&s;ty of a joint of mutton <HI>2</HI></ITEM>
<ITEM>Pie after the Engli&s;h way <HI>3</HI></ITEM>
<ITEM>Pasty of Wildboare <HI>4</HI></ITEM>
<ITEM>Pie of Capon <HI>5</HI></ITEM>
<ITEM>Turkey pie <HI>6</HI></ITEM>
<ITEM>Pie of Gaudiveauxs <HI>7</HI></ITEM>
<ITEM>Pie of Partridges <HI>8</HI></ITEM>
<ITEM>Pie of gammon <HI>9</HI></ITEM>
<ITEM>Pie of brea&s;t of Veale <HI>10</HI></ITEM>
<ITEM>Pie of A&s;&s;iette <HI>11</HI></ITEM>
<ITEM>Pie after the Cardinals way <HI>12</HI></ITEM>
<ITEM>Pie after the Marotte <HI>13</HI></ITEM>
<ITEM>Pie of young Rabbits <HI>14</HI></ITEM>
<ITEM>Pie of Pullets <HI>15</HI></ITEM>
<ITEM>Pie of Larks <HI>16</HI></ITEM>
<ITEM>Veale pie <HI>17</HI></ITEM>
<ITEM>Pie of Quailes <HI>18</HI></ITEM>
<ITEM>Pie of Woodcocks <HI>19</HI></ITEM>
<ITEM>Pie of Blackbirds <HI>20</HI></ITEM>
<ITEM>Duck pie <HI>21</HI></ITEM>
<ITEM>Pie of Macreu&s;e with lard <HI>22</HI></ITEM>
<ITEM>Lamb pie <HI>23</HI></ITEM>
<ITEM>Pie of tongues of mutton <HI>24</HI></ITEM>
<ITEM>Pie of Kid warme <HI>25</HI></ITEM>
<ITEM>Goo&s;e pie <HI>26</HI></ITEM>
<ITEM>Pie of knuckles of &s;houlders <HI>27</HI></ITEM>
<ITEM>Tourte of young pidgeons <HI>28</HI></ITEM>
<PB N="112" REF="70">
<ITEM>Tourte of lard <HI>29</HI></ITEM>
<ITEM>Tourte of marrow <HI>30</HI></ITEM>
<ITEM>Tourte of veale <HI>31</HI></ITEM>
<ITEM>Tourte of purtenances <HI>32</HI></ITEM>
<ITEM>Tourte of Sparrows. <HI>33</HI></ITEM>
<ITEM>Tourte of Larks <HI>34</HI></ITEM>
<ITEM>Tourte of &s;weetbreads <HI>35</HI></ITEM>
<ITEM>Tourte of brawn of capon &s;ugred <HI>36</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>A Method how to make ready and to &s;erve up the Pa&s;try works which are made mention of in the foregoing Table.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Veni&s;on pastie.</HEAD>
<P>IF the fle&s;h is hard, beat it, take off the up|per skinnes, and lard it with great lard, &s;ea&s;oned with &s;alt, peper, vinegar and bea|ten cloves. If it is for to keep, make up your pa&s;te with Rye meal without butter, &s;alt and peper; let your pa&s;ty bake the &s;pace of three houres and a half; after it is baked, &s;top up with pa&s;te the hole which you have left for to give vent, and &s;erve in &s;lices.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Pa&s;ty of a joint of mutton.</HEAD>
<P>After it is well mortifyed, beat it well take off the skinne, take out the bones, and if you
<PB N="113" REF="70">
will, lard it with great lard, and &s;ea&s;on it with &s;alt, peper, and a little vinegar; you may let it lye in the &s;auce three or four daies, well covered, untill you put it into pa&s;te; which you &s;hall doe then in pa&s;te fine or cour&s;e; &s;ea&s;on it well with &s;alt, peper, beaten cloves, nutmegge, and a bay l<GAP DESC="illegible" EXTENT="1 letter">af, and al&s;o a clove of garlick cru&s;hed if you will: After it is clo&s;ed up, and endored with the yolk of an egge, let it bake the &s;pace of three houres and a half, and doe not forget to give it vent on the top, a little while after that you have put it in the oven.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Pie after the Engli&s;h way.</HEAD>
<P>Take a young Hare, or a Hare, mince it well with beef or mutton &s;uet, or even with the brawn of Capon, mixe well all together, and &s;ea&s;on, put in it if you will, &s;ome capers, and &s;ome &s;ugar. Make your pa&s;te thus; after it is flowred, &s;pread it, and fould it up into three or four doubles like a napkin, putting &s;ome fre&s;h butter upon every bed of pa&s;te, &s;o that for one pound of pa&s;te there be half a pound of butter proportionably; after it is thus made ready, let it re&s;t a little while, and then make your pie up, which you &s;hall gar|ni&s;h at the out&s;ide with buttered paper. Bake it well, endore it with the yolk of an egge, and &s;erve.</P>
<P>The Wildboare pa&s;ty is made the &s;ame way as that of the joint of Mutton.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<PB N="114" REF="71">
<HEAD><HI>4.</HI> Pie of Capon.</HEAD>
<P>After it is well dre&s;&s;ed, lard it with meane lard, and put it into fine pa&s;te, and make up your pie. If you will &s;erve it up warme, it mu&s;t not be &s;o much &s;ea&s;oned, as for to &s;erve it cold.</P>
<P>To &s;erve it warme therefore, make it up and garni&s;h it with what you have, you may al&s;o farce it. You mu&s;t bake it two houres and a half, and if the &s;auce be wanting, make a white &s;auce for it, or put into it any juice, and &s;erve it warme and uncovered.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Pie of Turkie.</HEAD>
<P>After it is well dre&s;&s;ed, beat it and tru&s;&s;e it up, lard it with great lard, and &s;ea&s;on it, then put it into fine or brown pa&s;t fed with butter or lard, for this fle&s;h is very drie when it is baked; &s;ea&s;on it as a veni&s;on pa&s;tie, bake it proportionably to it's hardne&s;s or bigne&s;s, and &s;erve it warme or cold.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Another way.</HEAD>
<P>Dre&s;&s;e your turkie, take off the skin and the brisket, then &s;ea&s;on it, and farce it with young pigeons, beef palats, mu&s;hrums, trou|fles, bottoms of hartichocks, combes, ram's-&s;tones, and &s;weet breads. This farce it fit, in ca&s;e you take out the brisket onely.</P>
<P>If you take off the whole skin; take the fle&s;h of your turkie, mince it very &s;mall with beef &s;uet, &s;ea&s;on it with all what you have, and with yolks of eggs, fill up the skin with it, &s;ow it up againe, and put it into fine pa&s;te,
<PB N="115" REF="71">
garni&s;h your pie with &s;mall <HI>beatilles,</HI> mu&s;h|rums, and all the remnant of your farce. Bake it, and &s;erve it warme with what &s;auce you will.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Pie of <HI>gaudiveau.</HI></HEAD>
<P>Dre&s;&s;e up your pa&s;te into an ovall, garni&s;h it with your <HI>gaudiveau,</HI> in the mid&s;t of which you &s;hall put all kind of garni&s;h, as mu&s;h|rums, livers of fat capons, <HI>cardes,</HI> yolks of hard eggs, &s;weet breads, and &s;hall &s;ea&s;on all; binde it with pa&s;te at the top, and when it is baked, &s;erve with a &s;auce of verjuice, yolks of eggs and nutmeg.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Pie of Partridge.</HEAD>
<P>After they are dre&s;&s;ed, lard them with meane lard, and &s;ea&s;on them, then put them into a fine pa&s;te, and make up your pie well fed with lard or butter, bake it for the &s;pace of three houres, and &s;erve it warme.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Pa&s;tie of Gammon of bacon.</HEAD>
<P>Steep it well, and after it is un&s;alted en|ough, boile it a little and take off the skin about it, then put it into brown pa&s;te, as ve|ni&s;on, and &s;ea&s;on it with peper, clove, and par&s;ley; you may al&s;o lard it as you doe the veni&s;on. Bake it according to it's thickne&s;&s;e; if it is big, five houres, if le&s;s, le&s;s, and &s;o ac|cording as it is bigger or le&s;&s;er; after it is cold, &s;erve it in &s;lices.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Pie of a brea&s;t of Veale.</HEAD>
<P>After it is very white, you may farce it with what you will; you may al&s;o put it into very
<PB N="116" REF="72">
fine pa&s;te very well &s;ea&s;oned, and garni&s;hed, or if you will, cut it into &s;mall peeces, make up your pie well, bake it, and &s;erve it with a white &s;auce, made up with yolks of eggs al|layed with verjuice.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Pie of A&s;&s;iette.</HEAD>
<P>Take the fle&s;h of veale, and beef or mut|ton &s;uet, make a kind of <HI>gaudiveaux,</HI> then dre&s;s up your pa&s;te very neatly half a foot high, and fill it with one bed of fle&s;h, and over it another of mu&s;hrums another of <HI>cardes</HI> or of <HI>cardeaux,</HI> or young pigeons, palats of beef, &s;tones, and yolks of eggs, &s;o that the up|per bed be of <HI>gaudiveaux,</HI> cover it and &s;ea&s;on it, then &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Pies the Cardinall's way.</HEAD>
<P>Make up your pies very high and very nar|row, fill them up with <HI>gaudiveaux,</HI> and cover them &s;o that the lid be al&s;o very high; then &s;erve them; &s;pecially for a garni&s;h to a peece of beef, or on a plate.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Pie after the Marotte.</HEAD>
<P>Take Rie meale, which you &s;hall &s;alt, make your pa&s;te with it, and make it up like a pie; then take one hare or two, or two joints of mutton, with a little beef &s;uet, which you &s;hall mince together very &s;mall and &s;ea&s;on it, then make up your pie, on the top of which you &s;hall leave a vent, after three houre's baking, take it out, and fill it with good broath, put it in the oven againe, and when it is quite baked &s;erve it.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<PB N="117" REF="72">
<HEAD><HI>14.</HI> Pie of young Rabbits.</HEAD>
<P>After they are dre&s;&s;ed, lard them with great lard, and make your pa&s;te like that of veni&s;on; if you &s;erve it warme, make it a little &s;weeter, and &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Pie of pullets.</HEAD>
<P>Dre&s;&s;e and flowre them, if you will; garni&s;h and &s;ea&s;on them, and put them into very fine pa&s;te, &s;erve warme with a white &s;auce of yolks of eggs allayed.</P>
<P>If your pullets are big, you may thicke them with meane lard, and &s;ea&s;on them, gar|ni&s;h and bake them alike.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Pie of larks.</HEAD>
<P>Dre&s;&s;e them, draw them, and flat them, then pa&s;&s;e them in the pan with mu&s;hrums, troufles, <HI>beatills,</HI> and &s;tones, all well &s;ea&s;on'd, then put them into fine pa&s;te, bake them the &s;pace of two houres, and a halfe, let the &s;auce be well allayed and fed; you may put &s;ome &s;ugar in it hypocra&s;t-like, and &s;o &s;erve it cold; if with ragou&s;t, &s;erve it warme.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Pie of Veale.</HEAD>
<P>Take the fillet, and dre&s;&s;e it like the wild boare, that is, well larded and &s;ea&s;oned, put it into fine or brown pa&s;te, as you will, &s;erve it in &s;lices, warme or cold.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Mince &s;uch fle&s;h of veale as you will with beef &s;uet, and &s;ea&s;on it; make up your pa&s;te, and make the bottome of your pie, or the whole, with this meat thus minced and &s;ea|&s;oned,
<PB N="118" REF="73">
which moreover you &s;hall garni&s;h with mu&s;hrums, bottoms of hartichocks, &s;tones, &s;weet breads, and hard yolks of eggs; after which you &s;hall cover and bake it; after it is baked, &s;erve it uncovered with a &s;auce of yolks of eggs allayed with verjuice of grapes.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Fie of Quailes.</HEAD>
<P>It is made for to eat cold like that of par|tridges, and for to eat warme, like that of larks, make it up with fine pa&s;te, and &s;erve it warme with ragou&s;t.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Pie of Woodcocks.</HEAD>
<P>Dre&s;&s;e your Woodcocks, draw them, lard them with meane lard, and &s;ea&s;on them like the partridge pie, for to be eaten warme or cold; if you &s;erve it warme, garni&s;h it with what you have, and &s;ea&s;on it as you think fit|ting; bake it the &s;pace of two houres and a half, and &s;erve it warme or cold.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Pie of thru&s;hes.</HEAD>
<P>Dre&s;&s;e your thru&s;hes, draw them, and put them into pa&s;te, &s;ea&s;on and bake them as the larks, for to be eaten warme, or cold.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Pie of Duck</HEAD>
<P>After it is dre&s;&s;ed, lard it with great lard, and &s;ea&s;on it well, put it into fine or brown pa&s;te for to keep it; bake it for the &s;pace of three houres; &s;erve and garni&s;h it for to eat it warme.</P>
<P>The pie of <HI>Macreu&s;e</HI> with lard is made the &s;elf &s;ame way.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<PB N="119" REF="73">
<HEAD><HI>23.</HI> Pie of Lambe.</HEAD>
<P>Take the foure quarters, and mince them very &s;mall, whiten them in fre&s;h water, then put them in a fine pa&s;te and well made up, with a little par&s;ley and fine hearbs minced; after it is well baked, and well &s;ea&s;oned, &s;erve it with a white &s;auce.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may take your lambe whole, or in quarters, without cutting it, lard it with great lard, and put it into pa&s;te &s;ea&s;oned with minced par&s;ley, &s;alt, peper, beaten cloves, and garni&s;hed with mu&s;hrums, <HI>morilles,</HI> and capers; and after it is baked, &s;erve it with a white &s;auce of yolks of eggs allayed with verjuice.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Pie of mutton's tongues.</HEAD>
<P>Wa&s;h them with lukewarme water, and clean&s;e them, then put them into pa&s;te; take mu&s;hrums, &s;mall pallats of beef cut, <HI>beatilles,</HI> a little par&s;ley, and chibols; pa&s;&s;e all in the panne, powre on it &s;ome yolks of eggs, bot|toms of hartichocks, beaten lard, or fre&s;h butter, and put them into your pie, which you &s;hall bake for the &s;pace of two houres, and &s;hall &s;erve with a &s;auce of yolks of eggs allayed with verjuice.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Pie of Kid warme.</HEAD>
<P>Dre&s;&s;e it, and take off the head, lard it with meane lard, and &s;ea&s;on it, put it into fine pa&s;te dre&s;&s;ed up, or not, garni&s;h it with <HI>bea|tilles,</HI> mu&s;hrums, <HI>morilles,</HI> troufles, <HI>mou&s;&s;erons,</HI>
<PB N="120" REF="74">
and &s;erve. If you will &s;erve it cold, let it's &s;ea|&s;oning be &s;tronger.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>If you have two kids, or rocbucks, taken out of the body of the wild goate, or of the hinde, lard them, and &s;ea&s;on them, and put to them abundance of &s;ugar, which will make both your meat and &s;auce full of &s;ugar.</P>
<P>If your kids are &s;mall, put them into dre&s;|&s;ed pa&s;te, and &s;ever them, putting the one into &s;ugar, and the other in <HI>ragou&s;t,</HI> &s;erve warme.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Goo&s;e pie.</HEAD>
<P>After it is dre&s;&s;ed, lard it with great lard, and put it into pa&s;te &s;ea&s;oned as the veni&s;on pa&s;tic; &s;erve it alike, warme, or in &s;lices.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Pie of knuckles of &s;houlders.</HEAD>
<P>Dre&s;&s;e the bones of your knuckles, whiten them, break them and lard them with great lard, or lard &s;tamped, then put them into fine pa&s;t; garni&s;h and &s;ea&s;on your pie with all what you have, bake it for the &s;pace of two houres and a halfe, when it is baked, &s;erve with what &s;auce you will.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Tourte of young pigeons.</HEAD>
<P>Make a fine pa&s;te, and let it re&s;te, then take your young pigeons, clean&s;e them, and whi|ten them. If they are too big, cut them, and take <HI>gaudiveaux,</HI> &s;paragus, mu&s;hrums, bot|tomes of hartichocks, beef marrow, yolks of eggs, <HI>cardes,</HI> pallats of beef, troufles, verjuice of grapes, or goo&s;-berries; garni&s;h your
<PB N="121" REF="74">
tourte with what you have, not forgetting the &s;ea&s;oning, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After your young pigeons are well dre&s;&s;ed and whitened, make a &s;heet of fine pa&s;te or puft pa&s;te, put in the bottome &s;ome <HI>gaudi|veaux,</HI> and the young pigeons at the top; if they are &s;mall, whole; if big, cut them into halfes; garni&s;h your <HI>tourte</HI> with combs, palets, mu&s;hrums, troufles, cardes, <HI>morilles, mou&s;&s;e|rons,</HI> yolks of eggs, &s;weet breads, botomes of hartichocks, and minced par&s;ley, all well &s;ea&s;oned with &s;alt, peper, clove, and nutmeg; Cover up your tourte, and bake it the &s;pace of two houres and a half; After it is baked &s;erve it uncovered with a &s;auce of yolks of eggs, al|layed with verjuice of grapes,</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Tourte of lard.</HEAD>
<P>Take lard, &s;lice it, and melt it between two di&s;hes, &s;ea&s;on it as the tourte of marrow next following; when it is ready, &s;erve it.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Tourte of marrow.</HEAD>
<P>Take marrow, melt it, when it is melted, &s;traine it, and put &s;ome &s;ugar to it, yolks of eggs, pi&s;taches, or almonds &s;tamped; then make a very thinne &s;heet of fine pa&s;te, on which you &s;hall put your implements, binde it, if you will; bake it, and &s;erve it &s;ugred.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Tourte of veale.</HEAD>
<P>Take a peece of veale, whiten it, and mince it with twice as much of beef &s;uet; af|ter it is wel &s;ea&s;oned make a &s;heet of your fine
<PB N="122" REF="75">
pa&s;te, put your meat on it, in the mid&s;t of which you &s;hall put what you have, as <HI>bea|tilles,</HI> &amp;c. Sugar if you will; then when it is baked, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Garni&s;h a &s;heet of fine pa&s;te or puft pa&s;te, and fill it half with your minced meat, put over it mu&s;hrums, &s;tones, combes, bottomes of hartichocks, <HI>cardes,</HI> yolks of eggs, and all well &s;ea&s;oned, fill up your tourte with the &s;ame meat, cover it, and endore it with a raw egg allayed; bake it the &s;pace of one houre and a half, and &s;erve it uncovered with a &s;auce.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Tourte of Beatilles.</HEAD>
<P>Whiten your beatilles, put them into a &s;heet of pa&s;te &s;ea&s;oned and garni&s;hed as the tourte of young pigeons; bake it al&s;o alike, and &s;erve it with a white &s;auce, or juice, or &s;ome ragou&s;t of co&s;tes; you may put to it &s;ome pi&s;taches peeled, and minced.</P>
<P>The tourte of &s;parrowes is &s;erved like that of young pigeons with a white &s;auce.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Tourte of larks.</HEAD>
<P>You may make it as that of the young pi|geons; But here is yet another way. Dre&s;&s;e them, draw them, flat them, and pa&s;&s;e them in the panne with lard, par&s;ley, and mu&s;h|rums, then put them into your pa&s;te, and &s;ea|&s;on them with yolks of eggs, capers and all what you have. Cover up your tourte, and bake it two houres. After it is baked, &s;erve with a good &s;auce, or &s;ome juice.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<PB N="123" REF="75">
<HEAD><HI>35.</HI> Tourte of &s;weet breads.</HEAD>
<P>You may put them into fine or puft pa&s;te, &s;ticked and ro&s;ted, well &s;ea&s;oned and gar|ni&s;hed, or els frie them with mu&s;hrums, combes, troufles, morilles, yolk of eggs, bot|toms of hartichocks, or &s;ome broken &s;para|goes, and thus make up your tourte, which you &s;hall &s;erve with an allaying of mu&s;hrums upon it.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Tourte of brawne of Capon.</HEAD>
<P>Take &s;ome quantitie of brawnes of capon, mince them very &s;mall, and allay them with two yolks of eggs, fre&s;h butter, a little &s;alt, pi&s;taches, much &s;ugar; a little juice, or good broath; make up your tourte with fine or puft pa&s;te, &s;ugar it well, and if you will, you may adde to it be&s;ides &s;ome <HI>pignons</HI> and corants.</P>
</DIV4>
<DIV4 TYPE="advice">
<HEAD>Advi&s;e.</HEAD>
<P>Your pa&s;ties for keeping, or to carrie far off, may be made with Rie meale.</P>
<P>They that are to be eaten readily, make them with a pa&s;te more then half fine.</P>
<P>The Engli&s;h pie is made with puft pa&s;te.</P>
<P>The tourte of Franchipanne is made of pa&s;te allayed with whites of eggs.</P>
<P>All kinds of tourtes are made with fine or puft pa&s;te.</P>
<P>If you doe not find here all &s;orts of divers pa&s;trie worke, doe not wonder at it, for the
<PB N="124" REF="76">
intention is not to make a whole book of them, but onely to &s;peak of them by the by, for to give &s;ome in&s;truction of what is mo&s;t nece&s;&s;ary, and what is &s;erved up mo&s;t ordi|narily, for to intermingle and diver&s;ifie the Cour&s;es.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="lean potages" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="125" REF="76">
<HEAD>A Table of the lean Potages out of Lent.</HEAD>
<LIST>
<ITEM>POtage of herbs <HI>1</HI></ITEM>
<ITEM>Potage of Crawfi&s;h <HI>2</HI></ITEM>
<ITEM>Potage of Carps <HI>3</HI></ITEM>
<ITEM>Potage of Tenches farced <HI>4</HI></ITEM>
<ITEM>Potage of farced Carps with turnips. <HI>5</HI></ITEM>
<ITEM>Potage of rosted Carps <HI>6</HI></ITEM>
<ITEM>Queens potage <HI>7</HI></ITEM>
<ITEM>Princes potage <HI>8</HI></ITEM>
<ITEM>Potage of Tortoi&s;e <HI>9</HI></ITEM>
<ITEM>Potage of farced mu&s;hrums <HI>10</HI></ITEM>
<ITEM>Potage of Soals without bones farced <HI>11</HI></ITEM>
<ITEM>Potage of Smelts <HI>12</HI></ITEM>
<ITEM>Potage of Sparagus <HI>13</HI></ITEM>
<ITEM>Potage of Ha&s;lets (atteraux) of fi&s;h <HI>14</HI></ITEM>
<ITEM>Potage of Lettice farced, with pea&s;e broth <HI>15</HI></ITEM>
<ITEM>Potage of Coleworts (or cabidge) with fried bread <HI>16</HI></ITEM>
<ITEM>Potage of Coleworts (or Cabidge) with milk <HI>17</HI></ITEM>
<ITEM>Potage of Coleworts (or Cabidge) with pea&s;e broth <HI>18</HI></ITEM>
<ITEM>Potage of pumpkin with butter <HI>19</HI></ITEM>
<ITEM>Potage of pumpkin with milk <HI>20</HI></ITEM>
<ITEM>Potage of turnips <HI>21</HI></ITEM>
<ITEM>Potage of milk with yolks of eggs <HI>22</HI></ITEM>
<ITEM>Potage of profiteoles (or &s;mall vailes) <HI>23</HI></ITEM>
<ITEM>Potage of pea&s;e <HI>24</HI></ITEM>
<ITEM>Potage of herbs without butter <HI>25</HI></ITEM>
<ITEM>Potage of onion <HI>26</HI></ITEM>
<PB N="126" REF="77">
<ITEM>Potage of Cowcombers farced <HI>27</HI></ITEM>
<ITEM>Potage of &s;now <HI>28</HI></ITEM>
<ITEM>Potage of Mu&s;&s;els with egs <HI>29</HI></ITEM>
<ITEM>Potage of oy&s;ters <HI>30</HI></ITEM>
<ITEM>Potage of Greno&s;ts <HI>31</HI></ITEM>
<ITEM>Potage of &s;almon with a &s;weet &s;auce <HI>32</HI></ITEM>
<ITEM>Potage of frogs with &s;affron <HI>33</HI></ITEM>
<ITEM>Potage of bran <HI>34</HI></ITEM>
<ITEM>Potage of hops <HI>35</HI></ITEM>
<ITEM>Potage of rasberries <HI>36</HI></ITEM>
<ITEM>Potage of par&s;nips <HI>37</HI></ITEM>
<ITEM>Potage of leeks <HI>38</HI></ITEM>
<ITEM>Potage of farced macreu&s;e <HI>39</HI></ITEM>
<ITEM>Potage of lottes <HI>40</HI></ITEM>
<ITEM>Potage of broken &s;paragus <HI>41</HI></ITEM>
<ITEM>Potage of coliflowers <HI>42</HI></ITEM>
<ITEM>Potage of Fidelle <HI>43</HI></ITEM>
<ITEM>Potage of rice <HI>44</HI></ITEM>
<ITEM>Potage of Tailladine <HI>45</HI></ITEM>
<ITEM>Potage of pea&s;e broth of green pea&s;e <HI>46</HI></ITEM>
<ITEM>Potage of pea&s;e broth, of old pea&s;e, &s;erved up green <HI>47</HI></ITEM>
<ITEM>Potage of Macreu&s;e with turnips <HI>48</HI></ITEM>
<ITEM>Potage of Macreu&s;e garni&s;hed <HI>49</HI></ITEM>
<ITEM>Potage of leeks with pea&s;e broth <HI>50</HI></ITEM>
<ITEM>Potage of flounders <HI>51</HI></ITEM>
<ITEM>Potage of herbs garni&s;hed with cowcombers <HI>52</HI></ITEM>
<ITEM>Potage of onion with milk <HI>53</HI></ITEM>
<ITEM>Potage of Lo&s;ches <HI>54</HI></ITEM>
<ITEM>Potage of Wivers <HI>55</HI></ITEM>
<ITEM>Potage of Gournet <HI>56</HI></ITEM>
<PB N="127" REF="77">
<ITEM>Potage of farced mu&s;hrums <HI>57</HI></ITEM>
<ITEM>Potage of Almond milk <HI>58</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>7. A Method for to make ready &amp; &s;erve up the Lean Potages.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Potage of hearbs.</HEAD>
<P>WArm &s;ome water with butter and &s;alt; then take &s;orrell, buglo&s;e, burredge, &s;uccory, or lettice, and beets; after they are well clen&s;ed, cut them, and put them into an earthen pot, with the fir&s;t cut of a loaf; boyl all &s;ome while, untill it be well con&s;umed; then &s;tove your bread, take up and &s;erve.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Potage of Crawfi&s;h.</HEAD>
<P>Clen&s;e your Crawfi&s;h, and &s;eeth them with wine and vinegar, &s;alt and peper; after they are &s;od pick the feet and taile, and fry them with very fre&s;h butter, and a little par&s;ley, then take the bodies of your Crawfi&s;hes, and &s;tamp them in a mortar with an onion, hard eggs, and the crummes of a loaf; &s;et them a &s;toving with &s;ome good hearb broth, or &s;ome other, if you will u&s;e pea&s;e porridge, it mu&s;t be very clear; after it is boyled, &s;train all together; after it is &s;trained, &s;et it before the fire, then take &s;ome butter, with a little min|ced par&s;ley, and fry it, then put it into your broth well &s;ea&s;oned, and &s;tove it with your
<PB N="128" REF="78">
dry cru&s;ts, covered with a di&s;h or a plate, put al&s;o on your bread, a little of a ha&s;h of Carp, and juice of Mu&s;hrums; fill up your di&s;h, and garni&s;h it with your feet and tails of Craw|fi&s;h, with Pomegranat, and juice of Lemon, and &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Potage of Carp.</HEAD>
<P>Take out the bones of a Carp, and put the bones to boyl in pea&s;e porridge, with &s;ome onion or hard eggs, and crummes of bread, after they are boyled, &s;train them, fry them with little par&s;ley, and put them in the broth again. After they have boyled, dry and &s;tove your bread, make a ha&s;h of the fle&s;h of your Carp; and when it is &s;od, put it upon your bread, and fill it garni&s;hed with <HI>Andovillets,</HI> and all well &s;ea&s;oned, &s;erve with lemon juice, and mu&s;hrums upon it.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Potage of Tenches.</HEAD>
<P>Take your Tenches, take out the bones and the fle&s;h, then farce them with their fle&s;h minced very &s;mall, after this you &s;hall clo&s;e up again neatly the hole whereat you have put in your farce, all being well &s;ea&s;oned. As for the broth, take it, if you will, of pea&s;e por|ridge, or of turnips, or of herbs, or of tenches, or of almonds, or of carps, or of crawfi&s;h it matters not, &s;o that it be good; &s;tove your bread, and garni&s;h it with tenches either far|ced or ro&s;ted, with what other garni&s;h you will, then &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Potage of Carps farced.</HEAD>
<P>Take out the bones and the fle&s;h of your
<PB N="129" REF="78">
Carps, and farce them with their own fle&s;h, &s;owing up again very neatly the place where|at you have put in your farce, as at the ten|ches, &s;eeth them in a di&s;h with broth, but|ter, verjuice, chibols, and peper; &s;eeth the bones, and take out and &s;train the broth ther|of, which you &s;hall have &s;ea&s;oned with &s;alt, peper, and crums of bread, and garni&s;h it with your farced carps, capers, and mu&s;hrums, then &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Potage of ro&s;ted Carps.</HEAD>
<P>After they are dre&s;&s;ed, &s;lit them on the top, melt &s;ome butter, and endore your Carp with it, put it on the gridiron, and broyl it with|out &s;cails, make a &s;auce with butter, par&s;ley, chibol, a drop of verjuice and vinegar, all well &s;ea&s;oned and &s;toved with broth taken out of another pot, or with pea&s;e porridge. Then take &s;ome turnips, cut them in two, after they are whitened, flowre them and fry them; after they are fryed, put them into a pot with &s;ome water or pea&s;e porridge, and when they are &s;od and &s;ea&s;oned, &s;tove your bread, and garni&s;h it with your carps, turnips, and with capers, then &s;erve.</P>
<P>If you doe not put in turnips, you may gar|ni&s;h with mu&s;hrums, or cut &s;paragus, and with the Omelets of Carps.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> The Queens pottage.</HEAD>
<P>Take Carps or Tenches, &s;eeth them with water, &s;ome &s;alt, and an onion, &s;ome par&s;ley, hard eggs, and the crummes of a loaf; when
<PB N="130" REF="79">
they are &s;od, &s;train your broth, and put it into another pot, with as much butter as you would put into another broth; take &s;ome almonds, and &s;tamp them well, mixe them with the half of your broth, and after they have boyled together a while, &s;train them, and put in an onion &s;ticked with cloves, and &s;et it upon a few warm cinders; &s;tove your di&s;h with a little of your fir&s;t broth, and fill up your di&s;h with white broth, with the yolk of an egge allayed with verjuice, and the juice of mu&s;hrums, &s;o that it neverthele&s;&s;e be not too much thickned; then &s;erve gar|ni&s;hed with Pomegranate, and &s;lices of Le|mon.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> The Prince&s;&s;es potage.</HEAD>
<P>Take pea&s;e porridge very clear, in it &s;eeth the bones of Carps with &s;ome yolks of eggs, and a bundle of herbs, all well &s;ea&s;oned, then dry a loaf and &s;tove it, fry into it a very little of ha&s;h of Carp, and the juice of mu&s;hrums; fill up your di&s;h by degrees as it is &s;toving, and garni&s;h it with mu&s;hrums, trouffles, melts, liver of Lotte, with all kinde of hearbs, Pomegranate, and with Lemon &s;lices, then &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Potage of Tortoi&s;e.</HEAD>
<P>Dre&s;&s;e them, and cut them into peeces, pa&s;s them in the panne with butter, par&s;ley, and chibol; after they are well pa&s;&s;ed and &s;ea&s;on|ed, &s;et them a &s;toving in a di&s;h on the cha|&s;ing di&s;h with little broth. Which for to make,
<PB N="131" REF="79">
you &s;hall clen&s;e well your Tortoi&s;es, and &s;hall &s;eeth them in water, well &s;ea&s;oned, and &s;hall u&s;e it. Have a care you doe not bur&s;t the gall in cutting of them; &s;tove your bread, and then garni&s;h it with your Tortoi&s;es, and with their &s;auce, with &s;paragus broken about the di&s;h, mu&s;hrums, troufles, lemon &s;lices, and the juice of mu&s;hrums, then &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Potage of Mu&s;hrums farced.</HEAD>
<P>Take the pickings of your Mu&s;hrums, and wa&s;h them well; &s;eeth them in water, or in &s;ome other broth, with an onion &s;ticked and a twigge of thime, all well &s;ea&s;oned; &s;train your broth, and put it into a pot, then pa&s;&s;e al&s;o your mu&s;hrums in the panne with butter, par&s;ley, and capers, and put them in the &s;ame pot again, you may make the bot|tome of your potage with &s;ome Carpe bones, which you &s;hall boyl with your mu&s;hrums; &s;tove your bread, and when it is well &s;toved, put on it a bed of ha&s;h of Carpes, and then fill it up with your implements by degrees as it doth &s;tove; after it is filled, garni&s;h your potage with your mu&s;hrums farced with the &s;ame farce where with you have made your ha&s;h &s;od between two di&s;hes, and with melts; and when you are ready to &s;erve, put about it Pomegranate, or Lemon, then &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Potage of Soals without bones farced.</HEAD>
<P>Fry them almo&s;t outright, and open them along the bone, which you &s;hall take out; take
<PB N="132" REF="80">
Melts, oy&s;ters, capers, mu&s;hrums, troufles, and pa&s;s them in the pan with par&s;ley and whole chibols; farce your &s;oales with the&s;e imple|ments, and after they are farced, &s;tove them with a little broth, fre&s;h butter, lemon or o|range juice or verjuice, &s;tove your bread with the broth of any fi&s;h you have, as you will and garni&s;h it with your &s;oales, with mu&s;h|rums, troufles, melts, and juice of mu&s;he|rums, and &s;et about the di&s;h &s;ome of &s;lices le|mon, &s;erve.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Potage of &s;melts.</HEAD>
<P>Make broth with Almonds, or with fi&s;h, or with mu&s;hrums, or with pea&s;e broth; all being well &s;ea&s;oned, &s;tove your bread, and put a little white broth over it, with yolks of eggs allayed, and the juice of mu&s;herums; take your &s;melts, fry them, and garni&s;h your potage with them, or if you will, before you garni&s;h, put them with ragou&s;t; which to do, you &s;hall take &s;ome par&s;ley, chibols, butter and verjuice, you &s;hall fry them together, and then &s;hall &s;train them, and after they are &s;trained, you &s;hall put them with your &s;melts; &s;erve garni&s;ht with pomegranate and lemons.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Potage of Sparagus.</HEAD>
<P>Take &s;tore of herbs, put them in a pot, with crums of bread, and &s;ea&s;on them well, then fry them, and after they are fried, put them again in the pot; &s;tove your bread, and garni&s;h it with &s;paragus, which you &s;hall have cau&s;ed to &s;eeth with water and &s;alt, and
<PB N="133" REF="80">
being drained, put them with fre&s;h butter, &s;alt and nutmeg; over your potage, you &s;hall &s;erve fried broken &s;paragus, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>U&s;e the &s;ame broath, put upon it a little of ha&s;h of carpe garni&s;hed with fried &s;paragus, and other mu&s;hrums, and melts, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After your bread is well &s;toved, garni&s;h it with hearbs and &s;paragus, with capers and yolks of eggs, and &s;erve. You may whiten your potage if you will.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Potage of ha&s;lets of fi&s;h.</HEAD>
<P>Take carpes, take out the bones, and make a ha&s;h with butter well &s;ea&s;oned with good hearbs, take the bones, and boile them with pea&s;e broath, or other broath, with a bundle of herbs, butter and &s;alt; then with your skins of carps, make &s;ome ha&s;lets, that is &s;ome peeces of skinns of carpe &s;preading them, and put|ing them upon your ha&s;h &s;ea&s;oned, and eggs for to allay them, then roule them up like &s;mall chitterlings; after they are thus rowled up, &s;eeth them in a di&s;h with butter, a little verjuice and a chibol, after they are ready, garni&s;h your bread with your ha&s;h and ha&s;|lets, and put upon it mu&s;hrums and broken &s;paragus, then &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Pottage of lettice farced.</HEAD>
<P>Take lettice, whiten them in fre&s;h water, make a farce of fi&s;h or of hearbs, and after
<PB N="134" REF="81">
you have farced them with it, &s;et them a &s;to|ving in a pot with &s;ome pea&s;e broath, or &s;ome other broath, and &s;ea&s;on them well with but|ter, with &s;alt, and with an onion &s;ticked with cloves; &s;tove your bread, and garni&s;h it with your lettice, which you &s;hall cut into halfes; you may put to it a bed of a ha&s;h of fi&s;h, then &s;erve.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Pottage of Cabidge, (or Cole|worts,) with milke.</HEAD>
<P>Cut them into quarters, and whiten them, then put them in the pot with water, &s;tore of butter, &s;ome &s;alt and peper, and an onion &s;ticked with cloaves; after they are well &s;od|den, put &s;ome milk to them, &s;tove your bread, and &s;erve it garni&s;hed with your coleworts (or cabidges.)</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Pottage of cabidge, or coleworts, with frried bread</HEAD>
<P>Whiten your coleworts, or cabidge, and put them in the pot, as above&s;aid, and &s;erve garni&s;hed with fried bread.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Potage of coleworts, or cabidge, with pea&s;e broath.</HEAD>
<P>It is made as above&s;aid, but in&s;tead of wa|ter, you put them in the pot with pea&s;e broath: garni&s;h and &s;erve alike.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Potage of pumpkin with butter.</HEAD>
<P>Take your pumpkin, cut it into peeces, and &s;eeth it with water and &s;alt; after it is &s;od, &s;traine it, and put it into a pot with an onion &s;ticked with cloaves, fre&s;h butter and peper;
<PB N="135" REF="81">
&s;tove your bread, and if you will, allay three or foure yolks of eggs; and powre them over it with &s;ome broath, then &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Potage of pumpkin with milke.</HEAD>
<P>Cut it and &s;eeth it as above&s;aid, then pa&s;s it through a &s;training panne with &s;ome milk, and boile it with butter, &s;ea&s;oned with &s;alt, peper, an onion &s;ticked, and &s;erve with yolks of eggs allayed as above&s;aid.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Potage of turnips fried.</HEAD>
<P>Scrape them well and cut them into quar|ters, or in two, whiten them, flowre them, and pa&s;&s;e them in the panne with refined butter, which you &s;hall take away when it is very brown, and then you &s;hall put them in the pot with &s;ome water, or with &s;ome pea&s;e broath, let them &s;eeth well, and &s;ea&s;on them; &s;tove your bread, and garni&s;h it with your turnips, and with capers, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After your turnips are &s;craped, cut into quarters, and whitened, &s;eeth them with wa|ter, butter, &s;alt, and an onion &s;ticked with cloaves; after they are well &s;od, &s;tove your bread, and after you have put your turnips with &s;ome fre&s;h butter, and &s;tirred them of|ten untill the butter is melted, garni&s;h your potage with them, and &s;erve.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Potage of milke with yolks of eggs.</HEAD>
<P>Take very new milke, and boile it, &s;ea&s;on it with &s;alt and &s;ugar; when it is ready to
<PB N="136" REF="82">
boile, allay &s;eaven yolks of eggs for one great di&s;h, and for a &s;mall one proportionably, put them into your milke, and &s;tirre it well, in making of it's broath, take bisket or bread, and make your potage with it, which you &s;hall &s;erve &s;ugred.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Make your milke ready and garni&s;h it with eggs poached in water, well cho&s;en and very new, to the end they may poach the better, then &s;erve.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Potage of <HI>Profiteolles</HI> or &s;mall vailes.</HEAD>
<P>Stove your bread with the be&s;t of your lean broths, then take &s;ix &s;mall loaves made for the purpo&s;e; drie them wel, and open them on the top about the bignes of one &s;hilling wher+at you &s;hall take out the crum; when they are very dry, fry them with refined butter, and after you have drained them well, &s;et them a &s;toving upon your bread, when you are ready to &s;erve, fill them up with all kinds, as with melts, mu&s;hrums, broken &s;pa|ragoes, troufles, hartichocks, and capers, co|ver up your loaves againe with their covert, and garni&s;h with melts, mu&s;hrums, pomgra|nates, and lemon &s;lices, then &s;erve.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Potage of green pea&s;e.</HEAD>
<P>Pa&s;&s;e them in the panne with butter or melted lard, the &s;malle&s;t and newe&s;t you can finde, and &s;et them a &s;toving into a &s;mall pot, well &s;ea&s;oned with a little par&s;ley and chibel:
<PB N="137" REF="82">
then &s;tove a loafe with &s;ome hearbe broath, or &s;ome old pea&s;e broath, after it is &s;toved, garni&s;h it with greene pea&s;e, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take the bigge&s;t, and &s;eeth them, then take out the broath of them, and frie &s;ome butter into it with a little par&s;ley and minced chibol, and &s;ea&s;on it well; &s;tove your potage, and put capers into it, and garni&s;h it with fried bread.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Potage of hearbs without butter.</HEAD>
<P>Take a great quantity of good hearbs, when they are new, break them, put them into boi|ling water, with the fir&s;t cut of a loafe, and &s;ea&s;on them well, &s;o that they may be &s;ome|thing &s;harpi&s;h with &s;tore of &s;orrell; &s;tove your bread, take up your potage, and mixe &s;ome capers with it, if you will, then &s;erve.</P>
<P>For to make your potage &s;omewhat &s;harp, take half of the hearbs half &s;od, and &s;traine them; and for to make it green, you mu&s;t <GAP DESC="illegible" EXTENT="1 letter">ampe &s;ome &s;orrell.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Potage of onion.</HEAD>
<P>Cut your onions into very thinne &s;lices, frie them with butter, and after they are fried, put them into a pot with water or with pea&s;e broath; after they are well &s;od, put in it a cru&s;t of bread, and let it boile a very little, you may put &s;ome capers in it; drie your bread, then &s;tove it; take up, and &s;erve with one drop of vinegar.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<PB N="138" REF="83">
<HEAD><HI>27.</HI> Potage of cowcombers farced.</HEAD>
<P>Take your cowcombers, pare them, and emptie them very neatly, whiten them; and after they are whitened in fre&s;h water, draine them; make a farce with &s;orrell, yolks of eggs, and whole eggs, all well &s;ea&s;oned, and powre it into your cowcombers; after this put them into a pot with &s;ome water or pea&s;e broath, &s;eeth, and &s;ea&s;on them well, with capers if you will; then &s;tove your bread, and garni&s;h it with your cowcombers, which you &s;hall cut into quarters, then &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Potage of &s;now.</HEAD>
<P>It is made with milk well &s;ea&s;oned with &s;alt and &s;ugar; when you are ready to &s;erve, take the whites of the yolks of eggs which you have allayed for to put into your milke; frie them well, and powre them into your milke, &s;erve and &s;ugar.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way for fle&s;h dayes.</HEAD>
<P>Stove your bread with &s;ome almond broath, a little minced meate and juice of mutton al|together; when you are ready to &s;erve, frie &s;ome whites of eggs, and put them upon your potage, and pa&s;&s;e the fire-&s;hovell red hoat over them, and &s;erve.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Potage of mu&s;&s;les.</HEAD>
<P>Scrape and wa&s;h them well, then boile them in a panne with &s;ome water, &s;ome &s;alt, and an onion, after they are boiled, take them out, and picke them, taking off the &s;hell to &s;ome, and leaving it to others for to
<PB N="139" REF="83">
garni&s;h after they are thus picked, pa&s;&s;e them in the panne with a little minced par&s;ley; as for your broath, after it is &s;etled, leave the bottome, lea&s;t there be &s;ome gravell, then boile it, and when it boiles, frie into it a little par&s;ley with &s;ome very fre&s;h butter; &s;tove your bread; after it is well &s;toved, take up your potage, garni&s;h it with your mu&s;&s;les, and whiten it with yolks of eggs allayed in ver|juice, if you will, then &s;erve.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Potage of oi&s;ters.</HEAD>
<P>After your oi&s;ters are well whitened and flowred, pa&s;&s;e them in the panne with a little par&s;ley, then &s;tove them in a pot; &s;tove your bread in other broath, as white meat; after it is well &s;toved, garni&s;h it with your oi&s;ters, whereof you &s;hall frie &s;ome, like fritters, for to garni&s;h with pomgranat, lemon &s;lices, and juice of craw-fi&s;h, then &s;erve.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Potage of greno&s;ts.</HEAD>
<P>Dre&s;&s;e them and &s;eeth them after the man|ner of &s;tewing, &s;ea&s;on it with all kinds of good hearbs, with butter, and a drop of white wine: &s;tove your bread, and garni&s;h it with your greno&s;ts, capers, mu&s;hrums, and melts of carpes, if you have any then &s;erve.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Potage of &s;almon.</HEAD>
<P>Cut &s;almon into &s;lices, and frie it, then &s;tove it with a little white wine and &s;ome &s;u|gar; &s;tove al&s;o your bread with any other broath you have, &s;o that it be well &s;ea&s;oned; garni&s;h it with your &s;almon, the &s;auce upon
<PB N="140" REF="84">
it, and thus let it boile a little, then &s;erve.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Potage of frogs with &s;affron.</HEAD>
<P>Tru&s;&s;e up your frogs, and boile them with broath, or with pea&s;e broath, and &s;ea&s;on them with par&s;ley, an onion &s;ticked with cloaves, and a twig of thime; &s;tove your bread, and garni&s;h it with your frogs whitened, with &s;affron or yolks of eggs, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Tru&s;&s;e them up cherrie-like, frie them, and &s;tove them between two di&s;hes with a little fre&s;h butter, a drop of verjuice, the juice of an orenge, or of a lemon, and &s;ea&s;on them well with a bundle of hearbs, then for to make your broath, boile &s;ome with pea&s;e broath, or water, &s;alt, par&s;ley, chibols, one handfull of &s;tamped almonds, and yolkes of eggs; after which you &s;hall &s;traine altoge|ther; &s;tove your bread, upon which you may put a little of the ha&s;h of carpe, or other fi&s;h; fill up your di&s;h and garni&s;h it with your frogs, lemon, and pomgranate, then &s;erve.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Potage of bran.</HEAD>
<P>Take wheat bran the bigge&s;t you can finde, boile it well with water, with one handfull of almonds, and a bundle of hearbs, and &s;ea|&s;on it well; then pa&s;&s;e it through a &s;trainer, and put it againe to boile; &s;tove your bread, and fill your di&s;h with this broath, which you may whiten if you will, with eggs allayed with verjuice, and garni&s;h it with fleurons if you have any, then &s;erve.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<PB N="141" REF="84">
<HEAD><HI>35.</HI> Potage of hops.</HEAD>
<P>Take good &s;tore of herbs, which you &s;hall &s;ea&s;on as a potage with the crums of a loaf; fry all, and put it to boyl in a pot, fry al&s;o in|to it &s;ome fre&s;h butter in the panne with a little par&s;ley, and a bundle of herbs; and powre it into your pot, &s;tove your bread with your broth, after this, &s;eeth your hops with water and &s;alt; after it is &s;od and drained, put it with butter, and garni&s;h your bread with it, then &s;erve your potage whitened, if you will, with yolks of egges allayed in ver|juice.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Potage of Rasberries.</HEAD>
<P>Allay &s;ome eggs with &s;ome ra&s;berryes, and &s;train all together, boyl &s;ome milk, well &s;ea|&s;oned with &s;alt and when it boyls, powre your implements into it, and &s;tirre it well, take it up, garni&s;h it with rasberries, and &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Potage of Par&s;enips.</HEAD>
<P>Clen&s;e them well, and chu&s;e the middle ones, &s;eeth them with butter and a bundle of herbs, and &s;ea&s;on them with &s;alt, and clove &s;ticked, then take them out, and take off the skinne if you will, and then put them with butter, and a drop of broth; &s;tove them, and you &s;hall find your &s;auce allayed; your bread being al&s;o well &s;toved, and your potage fill|ed, garni&s;h it with your Par&s;enips, then &s;erve.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Potage of Leeks.</HEAD>
<P>Take the white of your Leeks, and cut them
<PB N="142" REF="85">
very &s;mall, keep &s;ome of them, which you &s;hall cut in length for to garni&s;h, and &s;hall tie them together; whiten them, and &s;eeth them with pea&s;e broth or water; after they are &s;od, &s;tove your bread, and garni&s;h your potage with the Leeks you have cut in length, then &s;erve.</P>
<P>You may whiten them with yolks of egs al|layed with verjuice.</P>
<P>You may al&s;o put to it &s;ome milk and peper, and &s;erve forthwith.</P>
<P>If you will &s;erve them without whitening of them, you mu&s;t &s;eeth them with pea&s;e broth, put &s;ome capers to them, and &s;ea&s;on well; &s;tove, and &s;erve garni&s;hed as the other.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Potage of Barnicle farced.</HEAD>
<P>After it is well dre&s;&s;ed, take off the fle&s;h, and mince it wel with butter, mu&s;hrums, yolks of eggs, &s;alt, peper, fine herbs, as par&s;ley, chibols, thime, an egge raw for to allay the fle&s;h, then farce your Barnicle, and clo&s;e it up with a &s;cure, or a thread; put it in the pot with pea&s;e broth, the cleare&s;t you can get, and &s;eeth it well, it thickneth but too much with boyling; &s;tove bour bread, and take up your Barnicle with what garni&s;h you have, then &s;erve.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Potage of Lotts.</HEAD>
<P>Flowre them, try them, and garni&s;h your potage with them, after that your bread is well &s;toved with the be&s;t of your broths, when it is very full, garni&s;h it with what you have,
<PB N="143" REF="85">
as mu&s;hrums, trouffles, &s;paragus, melts, and whiten them with almond broth, or otherwi&s;e with the broth of Crawfi&s;h.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41</HI> Pottage of broken sparagus.</HEAD>
<P>Dry &s;ome cru&s;ts, and &s;tove them with the be&s;t of your broths, garni&s;h them with your &s;paragus and mu&s;hrums, and if you will with &s;paragus in length, then &s;erve.</P>
<P>If you will have them to reli&s;h greenene&s;&s;e, whiten them in the broth wherewith you &s;tove your bread.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Potage of Coliflowers.</HEAD>
<P>Fit your Coliflowers as for to put them with butter, and whiten them but very little, then make an end of &s;eething them, and &s;ea&s;on them well; &s;tove your bread with any broth you have, and garni&s;h it with your Coliflow|ers fryed in butter, &s;alt and nutmegge, and be&s;princkle them with broth of almonds, then &s;erve.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Potage of <HI>Fidelles.</HI></HEAD>
<P>Peele five or &s;ix onions, and mince them, boyle them with water and butter; after they are &s;od, &s;train them through a linnen cloth, and &s;eeth your <HI>Fidelles</HI> with the broth, and &s;ea&s;on them with &s;alt and peper; after they are &s;od, &s;tove your bread, and garni&s;h it with them, then &s;erve.</P>
<P>You may &s;eeth them with milk.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Potage of Rice.</HEAD>
<P>Whiten your Rice, and when it is very clean, bur&s;t it in water or milk; &s;eeth it; after
<PB N="144" REF="86">
it is &s;od, take &s;ome proportionably, and &s;train it, for to make your broth; being &s;ea&s;oned as the <HI>Fidelles,</HI> &s;tove your bread, put a little Rice upon it, and garni&s;h it with puft <HI>Tailladins,</HI> and <HI>Fleurons;</HI> then &s;erve.</P>
<P>You may make a potage with milk the &s;ame way, and &s;erve it, if you will, &s;ugred, and gar|ni&s;hed with <HI>Macaron.</HI></P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Potage of Tailladins.</HEAD>
<P>Make a pa&s;te &s;ea&s;oned onely with &s;alt, &s;pread it, and cut it as thinne as you can after the forme of <HI>Tailladins,</HI> pa&s;te them in the pan, and &s;tove them with a very little of good broth, after they are well &s;toved, take very little bread, and garni&s;h it with the re&s;t of your Tailladins, &s;ea&s;oned as the Fidelles, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>If you have a little of fine pa&s;te, or of puft pa&s;te, &s;pread it, and cut it into Tailladins, fry it in refined butter, garni&s;h your potage with it, and &s;erve.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Potage of broth of green pea&s;e.</HEAD>
<P>Seeth your pea&s;e but a very little, beat them in a mortar, and &s;train them with the broth of herbs well &s;ea&s;oned, and a bundle of herbs, then take chibols, par&s;ley, and butter, &amp; all being fryed together, powre it into your pea&s;e broth, which you &s;hall boyl.</P>
<P>For the garni&s;h, clean&s;e &s;ome lettice, &s;uc|cory, or cowcombers, and &s;mall pea&s;e fryed, and &s;od with butter, &s;alt, and a little peper;
<PB N="145" REF="86">
when you are ready to &s;erve, &s;tove your bread with your pea&s;e broth, and garni&s;h with what you have, or with Artichocks in bottomes if you will, then &s;erve.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<HEAD><HI>47.</HI> Potage of pea&s;e broth of common pea&s;e &s;erved green.</HEAD>
<P>Seeth them with water, to have done the &s;ooner, take your pea&s;e broth out very clear, and when you are ready to u&s;e it, fry into it par&s;ley, charvel, young &s;orrell, butter, and capers, then boyl it with all the&s;e &s;ea&s;onings; &s;tove your bread with &s;ome of your broth; and if you have nothing to garni&s;h with, gar|ni&s;h it with fryed bread, or with <HI>Fleurons,</HI> then &s;erve.</P>
<P>For to &s;erve it green, &s;tamp beets or &s;orrel, and drop it about your di&s;h.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Potage of Barnickle with turnips.</HEAD>
<P>After your Barnickle is dre&s;&s;ed, larde it with Eele or Carpe, then pa&s;&s;e it in the pan, and &s;eeth it with half water, and halfe pea&s;e broth well &s;ea&s;oned with butter and a bundle of herbs; when it is almo&s;t &s;od, cut your tur|nips, flowre them and pa&s;&s;e them in the pan with butter, and when they are very brown, &s;eeth them with your Barnickle; when it is &s;od, &s;tove your bread, and garni&s;h with it, to|gether with your turnips. If your potage is not thickned enough, fry a little flowre into it, &s;ome capers, and a drop of vinegar, then &s;erve.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<PB N="146" REF="87">
<HEAD><HI>49.</HI> Potage of Barnickle garni&s;hed.</HEAD>
<P>It is done as the other, but that if you will have your turnips to make a &s;hew, you may fry them, and &s;ea&s;on them with a bundle of herbs or onion, and good butter; after it is well &s;od, &s;erve your potage well garni&s;hed with mu&s;hrums and artichocks, and a little thickned.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Potage of Leeks with pea&s;e broth.</HEAD>
<P>Whiten them a very little, and &s;eeth them with pea&s;e broth, well &s;ea&s;oned with butter and &s;alt, &s;tove your bread, garni&s;h it with your leeks, which for to whiten, allay &s;ome yolks of eggs with broth, and powre them on it, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After your Leeks are &s;od, and reduced to little water, put to them &s;ome milk well &s;ea|&s;oned, and &s;erve.</P>
</DIV4>
<DIV4 N="51" TYPE="recipe">
<HEAD><HI>51.</HI> Potage of Flounders.</HEAD>
<P>Take off the tails and heads of your Floun|ders, and half fry them, then put them in <HI>raux</HI> or <HI>castrolle</HI> with a very long &s;auce, and well thickned; &s;tove your bread with &s;ome of the be&s;t of your broths, and garni&s;h it with your Flounders at the top, with mu&s;hrums, and capers, then &s;erve.</P>
<P>If you have no fi&s;h broth, the pea&s;e broth is good.</P>
</DIV4>
<DIV4 N="52" TYPE="recipe">
<HEAD><HI>52.</HI> Potage of herbs with cowcombers.</HEAD>
<P>Take all kind of herbs, clean&s;e them well, and &s;tove them with butter and a bundle of
<PB N="147" REF="87">
herbs, over a &s;mall fire, then by little and little fill them with warme water. After they are well boyled and &s;ea&s;oned, put in it the fir&s;t cutting of a loaf, with an onion &s;ticked, and &s;ome capers, if you will, and you may garni&s;h it with &s;odden lettice; and you may al&s;o &s;eeth &s;ome pea&s;e among the herbs; &s;erve readily, and garni&s;h with cowcombers.</P>
</DIV4>
<DIV4 N="53" TYPE="recipe">
<HEAD><HI>53.</HI> Potage of onion with milk.</HEAD>
<P>After your onion is cut very thinne, and fried with butter till it be very brown, &s;eeth it with a little water, well &s;ea&s;oned with &s;alt and peper; after it is enough, put milk to it, then boile it, and &s;erve readily, &s;toving your dry cru&s;ts.</P>
</DIV4>
<DIV4 N="54" TYPE="recipe">
<HEAD><HI>54.</HI> Potage of Lofches.</HEAD>
<P>Being whole, farce them with a little &s;or|rell, yolks of eggs, and milk, and &s;ea&s;on them well with melted butter, mixe all together, without flowring them but of them&s;elves, and &s;eeth them with butter, par&s;ley, &s;alt, and pe|per, and &s;tove your cru&s;ts with the be&s;t of your broths, and garni&s;h them with your <HI>Lo&s;ches,</HI> which you &s;hal whiten with the yolks of eggs, then &s;erve.</P>
<P>You may &s;erve them at the Entree or fir&s;t cour&s;e, or fry them; you may al&s;o garni&s;h &s;ome potage with them, or u&s;e them that it may be brown, and garni&s;h as &s;oon as they are fryed.</P>
</DIV4>
<DIV4 N="55" TYPE="recipe">
<HEAD><HI>55.</HI> Potage of Wivers.</HEAD>
<P>After they are well clean&s;ed, boyl them with a little pea&s;e broth and white wine, oni|on
<PB N="148" REF="88">
&s;ticked, or a bundle of herbs, all well &s;ea|&s;oned, then take out your Wivers, and put them with ragou&s;t, taking &s;ome thickning or troufles; let them &s;tove wel &s;ea&s;oned with &s;alt, fre&s;h butter, minced capers, and one anchovie, and cover them; pa&s;&s;e the broth through a &s;trainer, and boyl it with fre&s;h butter, pa&s;te, par&s;ley, and minced capers; &s;tove a cru&s;t of bread, and put over it a few minced mu&s;he|rums, and of the fle&s;h of a Wiver; when it is well &s;toved, garni&s;h it with your Wivers, and the ragou&s;t upon, then &s;erve.</P>
<P>The potage of Gournet is made, &s;erved, and garni&s;h'd alike.</P>
</DIV4>
<DIV4 N="57" TYPE="recipe">
<HEAD><HI>57.</HI> Potage of Mu&s;hrums farced.</HEAD>
<P>It is made the &s;ame way as that of the Prince&s;s; garni&s;h it with your mu&s;hrums far|ced, and with melts; fill up with the be&s;t of your broth, with &s;uch other garni&s;h as you will, and &s;erve.</P>
</DIV4>
<DIV4 N="58" TYPE="recipe">
<HEAD><HI>58.</HI> Potage of Almond milk.</HEAD>
<P>After your Almonds are &s;tamped, &s;tove them with milk and the crummes of one loaf; then &s;train them, and &s;ea&s;on them with &s;alt and &s;ugar; when you are ready to &s;erve, put &s;ome &s;ugar in it again, and &s;erve.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="first courses for lean days out of Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="149" REF="88">
<HEAD>A Table of the Entrees (or fir&s;t cour&s;es) of the leane dayes out of Lent.</HEAD>
<LIST>
<ITEM>SOales with rogou&s;t <HI>1</HI></ITEM>
<ITEM>Pike with ragou&s;t <HI>2</HI></ITEM>
<ITEM>Tenches with ragou&s;t <HI>3</HI></ITEM>
<ITEM>Farced Tenches with ragou&s;t <HI>4</HI></ITEM>
<ITEM>Tenches fried and pickled <HI>5</HI></ITEM>
<ITEM>Stewed Carpe <HI>6</HI></ITEM>
<ITEM>Carpe farced with ragoust <HI>7</HI></ITEM>
<ITEM>Carpe fried with ragou&s;t <HI>8</HI></ITEM>
<ITEM>Carpe ro&s;ted with ragou&s;t <HI>9</HI></ITEM>
<ITEM>Carpe with a halfe &s;hort broath <HI>10</HI></ITEM>
<ITEM>Ha&s;h of carpes <HI>11</HI></ITEM>
<ITEM>Breame with ragou&s;t <HI>12</HI></ITEM>
<ITEM>Salmon with ragou&s;t <HI>13</HI></ITEM>
<ITEM>Stewed &s;almon <HI>14</HI></ITEM>
<ITEM>Troutes &s;almoned <HI>15</HI></ITEM>
<ITEM>Lotte with ragou&s;t <HI>16</HI></ITEM>
<ITEM>Lottes fried with ragou&s;t <HI>17</HI></ITEM>
<ITEM>Oi&s;ters with half &s;horth broath <HI>18</HI></ITEM>
<ITEM>Oi&s;ters with ragou&s;t <HI>19</HI></ITEM>
<ITEM>Oi&s;ters in fritters <HI>20</HI></ITEM>
<ITEM>Oi&s;ters with ragou&s;t <HI>21</HI></ITEM>
<ITEM>Vilain with ragou&s;t <HI>22</HI></ITEM>
<ITEM>Vilain with a &s;hort broath <HI>23</HI></ITEM>
<ITEM>Vilain &s;tewed <HI>24</HI></ITEM>
<ITEM>Soies ro&s;ted and farced <HI>25</HI></ITEM>
<ITEM>Soies ro&s;ted without farce <HI>26</HI></ITEM>
<ITEM>Soies &s;tewed <HI>27</HI></ITEM>
<PB N="150" REF="89">
<ITEM>Barbels with ragou&s;t <HI>28</HI></ITEM>
<ITEM>Barbels rosted <HI>29</HI></ITEM>
<ITEM>Barbels with half &s;hort broath <HI>30</HI></ITEM>
<ITEM>Barbels with &s;hort broath <HI>31</HI></ITEM>
<ITEM>Stewed barbels <HI>32</HI></ITEM>
<ITEM>Barbels in Ca&s;trolle <HI>33</HI></ITEM>
<ITEM>Flounders in ca&s;trolle <HI>34</HI></ITEM>
<ITEM>Fried flounders <HI>35</HI></ITEM>
<ITEM>Fried flounders with juice of orenge <HI>36</HI></ITEM>
<ITEM>Plice in Ca&s;trolle <HI>37</HI></ITEM>
<ITEM>Plice rosted <HI>38</HI></ITEM>
<ITEM>Barnicle with ragou&s;t <HI>39</HI></ITEM>
<ITEM>Barnicle with &s;hort broath <HI>40</HI></ITEM>
<ITEM>Barnicle ro&s;ted with ragou&s;t <HI>41</HI></ITEM>
<ITEM>Barnicle without bones, farced <HI>42</HI></ITEM>
<ITEM>Allo&s;e ro&s;ted with ragou&s;t <HI>43</HI></ITEM>
<ITEM>Allo&s;e with &s;hort broath <HI>44</HI></ITEM>
<ITEM>Allo&s;e &s;tewed <HI>45</HI></ITEM>
<ITEM>Lamprey with ragou&s;t <HI>46</HI></ITEM>
<ITEM>Lamprey on the gridiron with ragou&s;t <HI>47</HI></ITEM>
<ITEM>Lamprey with a &s;weet &s;auce <HI>48</HI></ITEM>
<ITEM>Eele ro&s;ted, with a greene &s;auce <HI>49</HI></ITEM>
<ITEM>Stewed Eele <HI>50</HI></ITEM>
<ITEM>Eele like &s;ervela&s;t <HI>51</HI></ITEM>
<ITEM>Eele with ragou&s;t <HI>52</HI></ITEM>
<ITEM>Sea Eele <HI>53</HI></ITEM>
<ITEM>Sea Eele &s;tewed <HI>54</HI></ITEM>
<ITEM>Sea Eele fried with ragou&s;t <HI>55</HI></ITEM>
<ITEM>Lob&s;ter with &s;hort broath <HI>56</HI></ITEM>
<ITEM>Lob&s;ter with a white &s;auce <HI>57</HI></ITEM>
<ITEM>Langou&s;te with &s;hort broath <HI>58</HI></ITEM>
<ITEM>Langouste with a white &s;auce <HI>59</HI></ITEM>
<PB N="151" REF="89">
<ITEM>Pike farced <HI>60</HI></ITEM>
<ITEM>Pike ro&s;ted on the &s;pit <HI>61</HI></ITEM>
<ITEM>Fre&s;h mackerell ro&s;ted <HI>62</HI></ITEM>
<ITEM>Fre&s;h herring ro&s;ted <HI>63</HI></ITEM>
<ITEM>Herrings with a brown &s;auce <HI>64</HI></ITEM>
<ITEM>Pilchers <HI>65</HI></ITEM>
<ITEM>Gournet with ragou&s;t <HI>66</HI></ITEM>
<ITEM>Grenosts with ragou&s;t <HI>67</HI></ITEM>
<ITEM>Fre&s;h cod ro&s;ted, with ragou&s;t <HI>68</HI></ITEM>
<ITEM>Cod with half &s;hort broath <HI>69</HI></ITEM>
<ITEM>Fre&s;h cod with ragou&s;t <HI>70</HI></ITEM>
<ITEM>Green fi&s;h <HI>71</HI></ITEM>
<ITEM>Soupre&s;&s;e of fi&s;h <HI>72</HI></ITEM>
<ITEM>Gammon of fi&s;h <HI>73</HI></ITEM>
<ITEM>Mu&s;&s;els of fi&s;h <HI>74</HI></ITEM>
<ITEM>Raye fried with ragou&s;t <HI>75</HI></ITEM>
<ITEM>Smelts with ragoust <HI>76</HI></ITEM>
<ITEM>Tripes of cod fried <HI>77</HI></ITEM>
<ITEM>Scutties fried <HI>78</HI></ITEM>
<ITEM>Poore John fried <HI>79</HI></ITEM>
<ITEM>Poore John with a &s;auce Robert <HI>80</HI></ITEM>
<ITEM>Joale of &s;almon with a &s;weet &s;auce <HI>81</HI></ITEM>
<ITEM>Joale or chine of &s;almon in &s;ulat <HI>82</HI></ITEM>
<ITEM>Tons pickled <HI>83</HI></ITEM>
<ITEM>Mackerels &s;alted <HI>84</HI></ITEM>
<ITEM>Herrings &s;alted <HI>85</HI></ITEM>
<ITEM>Red herrings <HI>86</HI></ITEM>
<ITEM>Common troutes <HI>87</HI></ITEM>
<ITEM>Pie of lottes <HI>88</HI></ITEM>
<ITEM>Eele pie <HI>89</HI></ITEM>
<ITEM>Pie of Greno&s;ts <HI>90</HI></ITEM>
<ITEM>Smelt fi&s;h pies <HI>91</HI></ITEM>
<PB N="152" REF="90">
<ITEM>Pie of places <HI>92</HI></ITEM>
<ITEM>Tourte of melts. <HI>93</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>8. A Method for to make ready the &s;ervice of fi&s;h for the fir&s;t cour&s;es in the leane dayes out of Lent.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Soales with ragou&s;t.</HEAD>
<P>TAke your &s;oales, &s;crape and emptie them, draine them, and wipe them drie, then flowre them and pa&s;&s;e them in the pan half fried; afterwards open them, take out the bone, and farce them with capers, mu&s;hrums, troufles, melts, very fre&s;h butter, a few chip|pings of bread, a chibol, a little verjuice and broath, &s;tove all together, and &s;erve with the juice of a lemon over it.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Pike with ragou&s;t.</HEAD>
<P>Cut it into peeces, and put it with white wine, a bundle of hearbs, and butter very fre&s;h, and &s;ea&s;on it well with capers and mu&s;hrums; then after the &s;auce is very &s;hort, and well thickned, &s;erve with &s;lices of lemon and pomgranate.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> T<GAP DESC="illegible" EXTENT="1 letter">nches with ragou&s;t.</HEAD>
<P>Scald and dre&s;s them, cut them into round &s;lices, and wa&s;h them well, then boile them
<PB N="153" REF="90">
in a pipkin, with &s;alt, peper, and an onion; put in it half a pint of white wine, and a little of minced par&s;ley; and the &s;auce being very &s;hort, thicken it with yolks of eggs, then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Tenches farced with ragou&s;t.</HEAD>
<P>Scald them, and take out the bones, then make a farce with the fle&s;h, which you &s;hall &s;ea&s;on, and with it farce your tenches, with the yolks of hard eggs, then &s;et them a &s;to|ving in a di&s;h with a little broath and white wine, a few chippings of bread, mu&s;hrums, if you have any; &s;paragus, melts, and troufles, then &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Tenches fried and pickled.</HEAD>
<P>After they are dre&s;&s;ed, cut them in the middle, then pickle them with &s;alt, peper, onion, and lemon peele; after they are pick|led take them out and drie them, flowre them with flowre, or allay two or three egs with a little flowre and &s;alt, and frie them with re|fined butter; after they are fried, &s;et them a little a boiling with their pickle, then &s;erve, and garni&s;h with what you have.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Carpes &s;tewed.</HEAD>
<P>Dre&s;&s;e your carpes, take off the &s;cales, and cut them proportionably to their bigne&s;s, &s;eeth them in a pot, kittle or pipkin, with white or claret wine, and &s;ea&s;on them well with &s;alt, cloave, peper, minced onion, chi|bol, capers, and &s;ome cru&s;ts of bread; &s;eeth all well together: and when it is enough, and
<PB N="154" REF="91">
the &s;auce thickned and &s;hort, &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Carpe farced with ragou&s;t.</HEAD>
<P>After your carpe is well &s;cailed, emptie it and cut it along the back bone, take off the skin and take out the fle&s;h, which you &s;hall mince very &s;mall, and &s;ea&s;on it with par&s;ley, fre&s;h butter, &s;alt, peper, yolks of eggs, milke, and melts then make a ragou&s;t, with broath, verjuice, fre&s;h butter, mu&s;hrums, &s;paragus and chibols; after it is well &s;od, and the &s;auce well allayed with chippings and capers, &s;erve.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Carpe fried with ragoust.</HEAD>
<P>You mu&s;t &s;caile it and emptie it, then &s;lie it, and take out the bone, powder it with &s;alt and flowre it, then frie it in refined butter; after it is fried, &s;erve it drie with the juice of an orenge over it.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Carpe broyled with ragoust.</HEAD>
<P>Emptie it as it comes out of the water, &s;lice it on the top, butter it, and put it on the grid|iron; when it is broiled, make a &s;auce with fre&s;h butter pa&s;&s;ed in the panne, par&s;ley and chibol minced very &s;mall, verjuice vinegar, and a little broath, &s;ea&s;on all well, and &s;eeth it with capers; If you will, &s;erve with a greene &s;auce, and &s;erve as &s;oone as you have put it in.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Carpe with half &s;hort broath.</HEAD>
<P>Take your carpe as it comes out of the wa|ter, emptie it and cut it proportionably to its bigne&s;s, put it with vinegar, a very little &s;alt,
<PB N="155" REF="91">
peper and minced onion, then put it with ca|pers and very fre&s;h butter, &s;eeth it in a kettle with it's implements; and when the &s;auce is thickned, put it into a di&s;h, lea&s;t it &s;hould &s;mell of the bra&s;&s;e, and &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Ha&s;h of carpes.</HEAD>
<P>Take carpes, &s;caile them, emptie them, and take off the skin, cutting it at the gills, and taking it off beneath, after they are unskinn'd, take out the fle&s;h, and mince it with par&s;ley, then allay it with &s;ome broth and very fre&s;h butter, &s;ea&s;on it well, and &s;eeth it with a bundle of hearbs; when it is well &s;od, put to it creame or milke with yolks of eggs, if you will, and &s;erve, well garni&s;hed with &s;paragus and melts of carps.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Breame with ragou&s;t.</HEAD>
<P>Emptie it, and put a bundle of hearbs in|to the body of it, melt &s;ome butter, rubbe it with it on the top, and put it on the gridiron; after it is broiled, make a &s;auce with fre&s;h but|ter, capers, par&s;ley, and minced chibols, &s;tove it well with vinegar, and a little broath; af|ter the &s;auce is well thickned, &s;erve.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Salmon with ragou&s;t.</HEAD>
<P>Ro&s;t it &s;ticked with cloaves; after it is ro|&s;ted, put it with a little very fre&s;h butter, wine, &s;alt, peper, and &s;ugar, &s;tove all toge|ther, untill the &s;auce be &s;hort, and almo&s;t in|to a &s;irup, then &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<PB N="156" REF="92">
<HEAD><HI>14.</HI> Salmon &s;tewed.</HEAD>
<P>Cut it into &s;lices of the thickne&s;s of two or three fingers, and put it after the way of &s;tewing, &s;ticked with cloves in a kettle with white or red wine, well &s;ea&s;oned with butter, &s;alt and minced onion; &s;eeth it well with ca|pers, if you have any, when the &s;auce is &s;hort and thickned, &s;erve and garni&s;h with what you will.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Troutes &s;almon'd.</HEAD>
<P>Seeth and pickle them, and &s;erve them the &s;ame way as the common, of which have the direction here under.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Lotts with ragoust.</HEAD>
<P>Scrape them in warme water untill they be white, emptie them, and put them in white wine, fre&s;h butter, &s;alt, peper, onion, and capers; &s;tove them, and have a care that your &s;auce may not turne, that is, that it doe not become oilie; garni&s;h with mu&s;hrums and melts, and &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Lottes fried with ragou&s;t.</HEAD>
<P>After they are dre&s;&s;ed, if they are bigge, &s;lit them on the top, and flowre them, then frie them half with refined butter; put them with ragou&s;t, and frie into it fre&s;h butter, ca|pers, juice of mu&s;hrums, par&s;ley, chibols, &s;alt and peper, and the &s;auce being very &s;hort and thickned, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way of lottes &s;tewed.</HEAD>
<P>After they are &s;calded, many do flea them, cut them, or leave them whole, and &s;tew them
<PB N="157" REF="92">
with white wine, a little onion, which if you will not have it &s;eene, you may &s;ticke whole with cloves, &s;alt, peper, butter and a twig of fine hearbs; after they are &s;od, and the &s;auce very &s;hort and thickned, &s;erve; you may put to it capers or anchovies.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Oi&s;ters with half &s;hort broth &s;alted.</HEAD>
<P>Whiten them well in water, then pa&s;&s;e them in the pan with butter, par&s;ley, chi|bols, and &s;ea&s;on them well, &s;tore them with a little white wine; after they are &s;od, and the &s;auce well thickned, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>As they come out of the &s;hell, put them on the chaufing di&s;h with fre&s;h butter, nut|meg, chibols &s;ticked with cloves, thime, a few chippings of bread, and the juice of an orenge, or of a lemon; after they are &s;od, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take them dead or alive, clean&s;e and whiten them wel, then pa&s;&s;e them in the pan with an onion very &s;mall, good fre&s;h butter, and ca|pers, &s;ea&s;on them well, when they are &s;od, &s;erve; you may frie them with lard, and the &s;ame &s;ea&s;oning.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Oi&s;ters with ragou&s;t.</HEAD>
<P>Take them very new, open them, and take heed they be not altered, with &s;triking one again&s;t aonther; for they which &s;ound hol|low, and which are altered, are only good for to be &s;alted; after you have taken them out
<PB N="158" REF="93">
of the &s;hell, take the gravell out of them, and put them into a di&s;h with their water, and fry them with fre&s;h butter, onion, par&s;|ley well minced, capers, and a few chip|ings of bread, when they are enough, &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Oi&s;ters in fritters.</HEAD>
<P>Take them very new and whiten them, drain and dry them well; make a pa&s;te with ver|juice or milk, wherewith you &s;hall allay your flowre &s;ea&s;oned with &s;alt, with one egge or more proportionably; put your oy&s;ters into the&s;e implements, and take &s;ome refined but|ter, heat it well, and put your oy&s;ters there|in one after another; after they are fryed, drain them, and &s;trew on them a little &s;mall &s;alt, and fryed par&s;ley, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Oy&s;ters ro&s;ted.</HEAD>
<P>Open them, choo&s;e the be&s;t, and let them lye in their &s;hell, for to eat them new; to them which are &s;omething altered, put a very little fre&s;h butter, with a little bread fryed, and a little nutmegge, then &s;et them on the grid|iron, after they are ro&s;ted, pa&s;s the fire &s;hovel red hot over them, that they may have a co|lour, and take heed they be not too dry, and &s;erve.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22. Vilain</HI> with ragou&s;t.</HEAD>
<P>After it is dre&s;&s;ed, broyl it on the gridiron with a bundle of herbs in the body of it well &s;ea&s;oned; after it is ro&s;ted, pa&s;&s;e in the pan an onion minced with fre&s;h butter, chippings, capers, and anchovis, all well &s;ea&s;oned ac|cording
<PB N="159" REF="93">
to your ta&s;te; &s;tove all together, and &s;erve.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Vilain with &s;hort broth.</HEAD>
<P>Ro&s;t it after it is taken out of its broth; make a &s;auce <HI>Robert,</HI> and &s;tove it with it, and &s;erve with par&s;ley.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Vilain &s;tewed.</HEAD>
<P>You may &s;tew it as a Carp, and &s;ea&s;on it well with capers, chibols, par&s;ley, and good fre&s;h butter, the &s;auce being very &s;hort, &s;erve.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Soies ro&s;ted and farced.</HEAD>
<P>Dre&s;s them as they come out of the water, and endore them with butter, then put them on the gridiron, with a little farce, or with &s;ome &s;alt, and a twigge of Sage, or fine herbs.</P>
<P>For to make your farce take &s;orrell, par&s;ley, and raw yolks of eggs, mince and &s;ea&s;on all together with a twigge of thime, then put it into your Soies, and make a &s;auce with fre&s;h butter, &s;alt, vinegar, peper, chibol, and par&s;|ley, all pa&s;&s;ed in the panne, and the &s;auce very &s;hort, &s;erve with a little nugmegge up|on it.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Soies ro&s;ted without farce.</HEAD>
<P>Ro&s;t them without farce, make a &s;auce a like; to which you &s;hall adde &s;ome capers, then &s;erve.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Soies &s;tewed.</HEAD>
<P>Put them as a Carp, thicken the &s;auce well, garni&s;h it with your Soies, and &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<PB N="160" REF="94">
<HEAD><HI>28.</HI> Barbels with ragou&s;t.</HEAD>
<P>If they are &s;mall, &s;tew them, &s;eeth them well, and &s;erve; it is all the ragou&s;t that one may give them.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Barbell ro&s;ted.</HEAD>
<P>If they are meanly big, dre&s;&s;e them, and broyl them on the gridiron, and &s;erve with a &s;auce of <HI>haut gou&s;t.</HI></P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Barbels with half &s;hort broth.</HEAD>
<P>Take them big enough, put them with the half &s;hort broth, with white wine, fre&s;h but|ter, &s;alt, peper, chibols, par&s;ley, and capers, after they are well &s;od, and the &s;auce thick|ned, &s;erve.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Barbels with &s;hort broth.</HEAD>
<P>Seeth them in their &s;hort broth, after they are &s;od, take off the skinne, and put them on a di&s;h, then make your &s;auce thickned, and put it over it; which for to make well, take half a pound of new butter, with a drop of vinegar, or a little of half &s;hort broth; melt it, and as it melteth, put into it one or two yolks of eggs proportionably thicken it well, and take heed it becomes not oyly.</P>
<P>For to make it with vinegar alone, take nutmegge, &s;alt, goo&s;eberries, or verjuice; &s;eeth all in butter; when it is &s;od, take it out of your butter, and put it with your &s;auce, then &s;erve, for the &s;auce will not be warmed again.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<PB N="161" REF="94">
<HEAD><HI>32.</HI> Barbels &s;tewed.</HEAD>
<P>They are done as the Carp, either whole or cut, with verjuice of grapes.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Dabs in Ga&s;trolle.</HEAD>
<P>Dre&s;s them, and emptie them under the gils, clean&s;e them well, and drain them; after they are drained, put them in a ba&s;on or a pipkin, with butter, chibols under, bea|ten clove, &s;alt, peper, capers, a little white wine or vinegar, and mu&s;hrums, &s;eeth all to|gether lea&s;urely, le&s;t the fle&s;h breake off; after they are well &s;od, and the &s;auce thick|ned, &s;erve the white &s;ide underneath, and gar|ni&s;h with your mu&s;hrums.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Flounders in Ca&s;trolle.</HEAD>
<P>Dre&s;s and fit them as the Dabs, and &s;erve alike.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Flounders fryed.</HEAD>
<P>Fry them, and put them with ragou&s;t, with the juice of orange, fre&s;h butter, a whole chi|bol, and minced capers, then &s;erve.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Flounders ro&s;ted.</HEAD>
<P>Ro&s;t them on the gridiron, and make a &s;auce with butter, onion, par&s;ley, &s;alt, peper, and vinegar; after all is well fryed together, &s;tove it with your Flounders, let the &s;auce be well allayed, and &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Plice in Ca&s;trolle.</HEAD>
<P>Dre&s;s them as the Dabs, but on the other &s;ide, &s;eeth, and make them ready alike, and &s;erve.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<PB N="162" REF="95">
<HEAD><HI>38.</HI> Plice ro&s;ted.</HEAD>
<P>The Plice are ro&s;ted as the Flounders.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Barnickle with ragou&s;t.</HEAD>
<P>Pull it well, and dre&s;s it as a Duck, then lard it with great lardons of Eele or Carp, &s;pit it, and in turning of it, ba&s;te it with but|ter, vinegar, &s;alt, peper, chibols, and lemon peele; after it is half ro&s;ted, put it in a pot with water, and with the &s;auce wherewith you have ba&s;ted it; after it is well &s;od, and &s;ea&s;oned, put to it mu&s;hrums, with capers, and &s;erve.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Barnickle with &s;hort broth.</HEAD>
<P>Dre&s;&s;e and lard it as above, then &s;eeth it with water, and &s;ea&s;on it well, when it is half &s;od, put to it a quarte of white wine, and &s;eeth it well, then &s;erve it with par&s;ley over it.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Barnickle ro&s;ted with ragou&s;t.</HEAD>
<P>Ro&s;t it on the &s;pit; after it is well ro&s;ted, put it on the gridiron, and make to it a &s;auce <HI>Robert,</HI> or &s;uch other as you will, then &s;erve.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Barnickle without bones farced.</HEAD>
<P>Farce it with what you have, mixed, and minced with the fle&s;h of it, and put it with ra|gou&s;t, after it is &s;od, garni&s;h it al&s;o with what you can, as mu&s;hrums, troufles, &s;paragus, <HI>an|devillets,</HI> melts, or <HI>ri&s;&s;oles,</HI> or <HI>fleurons,</HI> &s;ea&s;on all well, and &s;erve.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43. Allo&s;e</HI> ro&s;ted with ragou&s;t.</HEAD>
<P>Empty it at the gills, and put in it a little
<PB N="163" REF="95">
&s;alt, fine herbs, and an onion, ro&s;t it; after it is ro&s;ted, make a &s;auce with fre&s;h butter, chi|bols, minced par&s;ley, capers, goo&s;eberries, or verjuice, all pa&s;ted in the panne, and well &s;ea&s;oned, &s;tove it with your Allo&s;e; allay the liver of it with the &s;auce, if it is not thick|ned; or garni&s;h with it, then &s;erve.</P>
</DIV4>
<DIV4 N="44" TYPE="recipe">
<HEAD><HI>44.</HI> Allo&s;e with &s;hort broth.</HEAD>
<P>Seeth it with a &s;hort broth, and when it is halfe &s;od, take it out, and &s;et it on the grid|iron, then &s;tove it with a brown &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="45" TYPE="recipe">
<HEAD><HI>45.</HI> Allo&s;e &s;tewed.</HEAD>
<P>Scald it well, &s;eeth it after the way of &s;tew|ing, after it is &s;tewed very well, and the &s;auce allayed, &s;o that it be not oyly, &s;erve.</P>
</DIV4>
<DIV4 N="46" TYPE="recipe">
<HEAD><HI>46.</HI> Lampraye with ragou&s;t.</HEAD>
<P>After is dre&s;&s;ed, make it ready and &s;erve it as the Alo&s;e &s;toved.</P>
</DIV4>
<DIV4 N="47" TYPE="recipe">
<HEAD><HI>47.</HI> Lampraye on the gridiron with ragou&s;t.</HEAD>
<P>After it is dre&s;&s;ed, cut it proportionably to its bigne&s;&s;e, then put it on the gridiron; after it is broyled, make to it &s;uch a &s;auce as you will, &s;o that it be of <HI>haut goust,</HI> then &s;erve.</P>
</DIV4>
<DIV4 N="48" TYPE="recipe">
<HEAD><HI>48.</HI> Lampraye with &s;weet &s;auce.</HEAD>
<P>Dre&s;&s;e and out it alike, make a &s;auce with vinegar, &s;ugar, two or three cloves, a little butter, and little &s;alt; &s;tove, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut it into &s;mall peeces, and feeth it with wine, and &s;ugar, and &s;ea&s;on it a very little, be|cau&s;e
<PB N="164" REF="96">
of the &s;ugar, mixe with it a little butter and capers, then &s;erve.</P>
</DIV4>
<DIV4 N="49" TYPE="recipe">
<HEAD><HI>49.</HI> Eele ro&s;ted with a green &s;auce.</HEAD>
<P>Cut it in length, and ro&s;t it on the grid|iron, then take &s;orrell, or beets, and take out the juice, fry an onion very &s;mall, &s;ea&s;oned with &s;alt, peper, a drop of vinegar, minced ca|pers, and orange peele; &s;tove your Eele with this &s;auce, and when you are ready to &s;erve, and your &s;auce well allayed, powre your juice over it, then &s;erve.</P>
</DIV4>
<DIV4 N="50" TYPE="recipe">
<HEAD><HI>50.</HI> Eele &s;tewed.</HEAD>
<P>Cut it into peeces, and &s;tew it with par&s;ley, capers, white wine, fre&s;h butter, all well &s;ea|&s;oned, then &s;erve.</P>
</DIV4>
<DIV4 N="51" TYPE="recipe">
<HEAD><HI>51.</HI> Eele-like <HI>Serve la&s;t.</HI></HEAD>
<P>Dre&s;&s;e your Eele, and skinne it; which to doe, take it next to the head and cut it, then with a clout draw the skin downwards; after it is skinned cleave it in two, and take out the bone, beat it well, and &s;lice it in two, &s;pread your two &s;lices; and put to it peper, &s;alt, butter, and par&s;ley, rowle them up, and tye them very fa&s;t, put them into a pot with white wine, well &s;ea&s;oned, and &s;eeth them well; after it is well &s;od, take it up, and cut it into &s;lices, garni&s;h a plate with it, and &s;erve.</P>
</DIV4>
<DIV4 N="52" TYPE="recipe">
<HEAD><HI>52.</HI> Eele with ragou&s;t.</HEAD>
<P>Cut it into peeces, and put it in a pan, or pipkin with white wine, butter, chibols, min|ced par&s;ley, capers, &s;alt, peper, and a few chip|ings
<PB N="165" REF="96">
of bread for to allay the &s;auce; after it is enough, &s;erve, and, if you will, whiten with yolks of egs in verjuice.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may fry it with refined butter, or with oyle; after it is dre&s;&s;ed, cut the &s;ides, and take out the bones, pickle it a while, and if you will garni&s;h with it, fry it as &s;oon as you will; if it is to &s;erve warme, fry it onely when you have u&s;e for it; which you &s;hall doe after you have dryed it wel, cut very thin and flowred, or fryed in a pa&s;te. Serve with juice of o|range or lemon.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Ro&s;t it as the Lampraye, and &s;ea&s;on it with <HI>haut gou&s;t,</HI> with what garni&s;h you will.</P>
</DIV4>
<DIV4 N="53" TYPE="recipe">
<HEAD><HI>53.</HI> Sea Eele.</HEAD>
<P>Make it ready as the fir&s;t ragou&s;t of com|mon Eele.</P>
</DIV4>
<DIV4 N="54" TYPE="recipe">
<HEAD><HI>54.</HI> Sea Eele &s;tewed.</HEAD>
<P>After it is dre&s;&s;ed, cut it into lumps, and &s;ea&s;on it as the other &s;tewings.</P>
</DIV4>
<DIV4 N="55" TYPE="recipe">
<HEAD><HI>55.</HI> Sea Eele fryed with ragou&s;t.</HEAD>
<P>Make it as the &s;econd ragou&s;t of common Eele, then &s;erve.</P>
</DIV4>
<DIV4 N="56" TYPE="recipe">
<HEAD><HI>56.</HI> Lob&s;ter with &s;hort broth.</HEAD>
<P>Seeth it with &s;hort broth, well &s;ea&s;oned with what is nece&s;&s;ary; after it is &s;od, cleave it in two, and &s;erve it with vinegar and par&s;ley.</P>
</DIV4>
<DIV4 N="57" TYPE="recipe">
<HEAD><HI>57.</HI> Lob&s;ter with a white &s;auce.</HEAD>
<P>After it is &s;od, take out the bones, and cut
<PB N="166" REF="97">
the fle&s;h into peeces, which you &s;hall frie with butter, minced par&s;ley, and a drop of verjuice; which being done, take three or foure yolks of eggs with a little of nutmeg, and put them in the panne, &s;erve forth with and garni&s;h with the feet of your lob&s;ter.</P>
</DIV4>
<DIV4 N="58" TYPE="recipe">
<HEAD><HI>58.</HI> Langou&s;te with &s;hort broth.</HEAD>
<P>Seeth it, &s;ea&s;on and frie it as the lob&s;ter, and garni&s;h with the feet of your langou&s;te, then &s;erve.</P>
</DIV4>
<DIV4 N="59" TYPE="recipe">
<HEAD><HI>59.</HI> Langou&s;te with white &s;auce.</HEAD>
<P>It is done the &s;ame way as the lob&s;ter, &s;erve it drie with par&s;ley.</P>
</DIV4>
<DIV4 N="60" TYPE="recipe">
<HEAD><HI>60.</HI> Pike farced.</HEAD>
<P>Slit it all along the backe, and take off the skin from the head to the taile; take out the fle&s;h and the &s;mall bones, leave the backe bones for to keep it the firmer when it is far|ced. Which to doe, take half of fle&s;h of pike, and half of carpe, or of eele, mince it very &s;mall with par&s;ley, raw yolks of eggs, &s;alt, peper, fine hearbs, butter and milke mixed together, with mu&s;hrums; farce your pike, and &s;ow it up againe, then &s;eeth it in a drip|ping panne, make your &s;auce with fi&s;h broth, or pea&s;e broth, a drop of verjuice, and a little vinegar, which you &s;hall pa&s;&s;e in the panne with par&s;ley, capers and mu&s;hrums, which you &s;hall &s;ea&s;on and &s;eeth well; &s;erve and garni&s;h with what you will, after it is well &s;od.</P>
</DIV4>
<DIV4 N="61" TYPE="recipe">
<PB N="167" REF="97">
<HEAD><HI>61.</HI> Pike ro&s;ted on the &s;pit.</HEAD>
<P>Dre&s;s it the &s;ame way, and &s;pit it; to the end it may hold fa&s;t, wrap it in with buttered paper, and when it is ro&s;ted, take it off of the &s;pit, and &s;tove it in the &s;ame &s;auce as the o|ther, and garni&s;h it with mu&s;hums, melts of carpes pi&s;taches, troufles, and broken &s;para|gus, and have a care that the &s;auce be not too fat; then &s;erve with pomgranat, or lemon peele.</P>
</DIV4>
<DIV4 N="62" TYPE="recipe">
<HEAD><HI>62.</HI> Fre&s;h mackerells ro&s;ted.</HEAD>
<P>Ro&s;t them with fennell, after they are ro|&s;ted, open them, and take off the bone; then make a good &s;auce with butter, par&s;ley, and goo&s;eberries, all well &s;ea&s;oned; &s;tove a very little your mackerells with your &s;auce, then &s;erve.</P>
</DIV4>
<DIV4 N="63" TYPE="recipe">
<HEAD><HI>63.</HI> Fre&s;h herring ro&s;ted.</HEAD>
<P>Emptie them at the gills, and ro&s;t them on the gridiron, moi&s;tned with butter; after they are ro&s;ted, make a &s;auce with fre&s;h but|ter, a drop of vinegar, &s;alt, peper and nut|meg, mixe &s;ome mu&s;tard with it, and &s;erve.</P>
</DIV4>
<DIV4 N="64" TYPE="recipe">
<HEAD><HI>64.</HI> Herrings with brown &s;auce.</HEAD>
<P>After your herrings are ro&s;ted, make a brown &s;auce, making your butter brown in the panne with par&s;ley, and chibols minced, which you &s;hall put into your brown butter with a drop of vinegar; if you will, put to it capers, and &s;erve.</P>
</DIV4>
<DIV4 N="65" TYPE="recipe">
<PB N="168" REF="98">
<HEAD><HI>65.</HI> Pilchers.</HEAD>
<P>After you have &s;cailed them, make them ready as the herrings ro&s;ted; &s;erve with a white or brown &s;auce with mu&s;tard.</P>
</DIV4>
<DIV4 N="66" TYPE="recipe">
<HEAD><HI>66.</HI> Gournet with ragou&s;t.</HEAD>
<P>After it is well dre&s;&s;ed, put it into a di&s;h, and &s;ea&s;on it well with butter, &s;alt, peper, a bundle of hearbs, mu&s;hrums, minced par&s;ley, verjuice and broath; &s;eeth it betweene two di&s;hes; after it is &s;od, &s;erve it with a &s;auce thickned; as for the garni&s;h, you &s;hall put &s;ome if you have any, if not, you &s;hall let it alone. You may al&s;o make at ready as the <HI>greno&s;t</HI> which followeth.</P>
</DIV4>
<DIV4 N="67" TYPE="recipe">
<HEAD><HI>67.</HI> Greno&s;t with ragou&s;t.</HEAD>
<P>Dre&s;&s;e and &s;lit it, then butter it well on the top, and ro&s;t it on the gridiron; after it is ro&s;ted, make a brown &s;auce, with which you &s;hall &s;tove it, for to cau&s;e it to take &s;alt, and the &s;avour of what you have put to it, &s;erve.</P>
</DIV4>
<DIV4 N="68" TYPE="recipe">
<HEAD><HI>68.</HI> Fre&s;h cod ro&s;ted with ragou&s;t.</HEAD>
<P>After it is dre&s;&s;ed, you mu&s;t butter it, and ro&s;t it on the gridiron, &s;ea&s;oned with &s;alt and clove &s;ticked; As it is ro&s;ting, ba&s;te it with butter; after it is ro&s;ted, make a &s;auce with very fre&s;h butter, into which, after it is half brown, you &s;hall put &s;ome minced par&s;|ley, and if you will, &s;ome onion or chiboll, which you may take out, becau&s;e of the fan|ta&s;ticall; mixe a little broth with it, a drop of vinegar and minced capers; &s;tove your cod
<PB N="169" REF="98">
in its &s;auce; when you are ready to &s;erve, put &s;ome mu&s;tard in it, if you will, then &s;erve.</P>
</DIV4>
<DIV4 N="69" TYPE="recipe">
<HEAD><HI>69.</HI> Cod with half &s;hort broth.</HEAD>
<P>Seeth it with white wine, &s;alt, peper, a bundle of herbs; after it is &s;od, drain it, and make a &s;auce with butter, a drop of its &s;hort broth, a little nutmegge, and &s;alt, &s;et it on the fire, and turn it well; in turning of it al|lay with it two yolks of egs, and powre it on your Cod, then &s;erve.</P>
</DIV4>
<DIV4 N="70" TYPE="recipe">
<HEAD><HI>70.</HI> Fre&s;h Cod with ragou&s;t.</HEAD>
<P>After it is &s;cailed, empty it, &s;lit it at the top, then put it into a dripping pan, or into a flat ba&s;on, with good butter, &s;alt, peper, and beaten cloves, &s;ome chibols under, &s;ome broth or pea&s;e broth; boyl all, and put to it &s;ome par&s;ley, a drop of vinegar, and a few chippings of bread over it; &s;eeth it before the fire, or in an oven for the better; after it is &s;od, &s;erve.</P>
</DIV4>
<DIV4 N="71" TYPE="recipe">
<HEAD><HI>71.</HI> Green fi&s;h.</HEAD>
<P>Take it un&s;alted, &s;crape it, and &s;eeth it in a kettle with fre&s;h water, boyl it a very little, and &s;cim it; after it is &s;cimmed, take it off of the fire, and cover it with &s;ome table cloth in double; when you are ready to &s;erve, &s;et it a draining: make a &s;auce with &s;ome butter a|lone, take heed that it turn not, put it upon your fi&s;h, and &s;erve with par&s;ley on it, and a|bout it.</P>
</DIV4>
<DIV4 N="72" TYPE="recipe">
<PB N="170" REF="99">
<HEAD><HI>72.</HI> Soupre&s;se of fi&s;h.</HEAD>
<P>Take the fle&s;h of Carp, Eele, and Tench, mince them together, and &s;ea&s;on them with a little butter very fre&s;h, with capers, and fine herbs; &s;et up all into a linnen cloth, and tie it, then &s;eeth it with white wine like a &s;hort broth; after it is &s;od, &s;et it a draining; after it is drained, untye it, cut it into &s;lices, and &s;erve it on a place as a gammon of bacon.</P>
</DIV4>
<DIV4 N="73" TYPE="recipe">
<HEAD><HI>73</HI> Gammon of Fi&s;h.</HEAD>
<P>It is made the &s;ame way as the Soupre&s;&s;e, but that you doe wrap in your implements with Carp skinne, over a wrapping of butter'd paper, and over it yet a linnen cloth; &s;eeth it alike, and &s;erve it cold, as a gammon of bacon.</P>
</DIV4>
<DIV4 N="74" TYPE="recipe">
<HEAD><HI>74.</HI> Mus&s;les of fi&s;h.</HEAD>
<P>Clean&s;e them, and boyl them a very little with a bundle of herbs as &s;oon as they are opened, take them up, and take them out of the &s;hell, then fry them with fre&s;h butter, par&s;ley, and minced chibols, &s;ea&s;oned with peper and nutmegge, then allay &s;ome yolks of egges with verjuice, and mixe them toge|ther, &s;erve, and garni&s;h with the be&s;t &s;haped of their &s;hels.</P>
</DIV4>
<DIV4 N="75" TYPE="recipe">
<HEAD><HI>75.</HI> Raye fried with ragou&s;t.</HEAD>
<P>Dre&s;&s;e it, wa&s;h it well, and take off the &s;lime which is upon it, then empty it, and take out the liver very neatly, and the gall al&s;o; if your Raye is big, take off the two &s;ides, and leave the body; &s;eeth them with
<PB N="171" REF="99">
white wine, or verjuice, &s;alt, peper, onion, and fine herbs; when they are &s;od, let them take &s;alt a little, and take heed of the relli&s;h of the bra&s;&s;e; after that, take them out, and take off the skinne, make a brown &s;auce with but|ter, par&s;ley, and chibol, very &s;mall, and pa&s;&s;ed with brown butter; put a drop of vinegar to it, and a peece of liver, and &s;tove it with it; &s;erve with goo&s;eberries, or verjuice in the &s;ea&s;on, and garni&s;hed on the top with the re&s;t of the liver which you had in the kettle, your Raye being half &s;od, and cut it into &s;lices.</P>
</DIV4>
<DIV4 N="76" TYPE="recipe">
<HEAD><HI>76.</HI> Smelts with ragou&s;t.</HEAD>
<P>File them up together into rows, thru&s;ting a &s;mall rod through their eyes, flowre and fry them, put to them a little &s;mall &s;alt, and take off the rod as you put them in the di&s;h, then &s;erve with orange or lemon.</P>
</DIV4>
<DIV4 N="77" TYPE="recipe">
<HEAD><HI>77.</HI> Tripes of Cod fried.</HEAD>
<P>Seeth them, and after they are &s;od, fry them with butter, onion minced, or chibols, par&s;ley, &s;alt, and peper, and at the latter end &s;ome vinegar, and a little nutmeg. You may whiten them with yolks of eggs and with ver|juice, and &s;erve.</P>
</DIV4>
<DIV4 N="78" TYPE="recipe">
<HEAD><HI>78.</HI> Scuttles fryed.</HEAD>
<P>Boyl them, after they are enough, cut them, into peeces, and fry them as the tripes of Cods, and &s;erve.</P>
</DIV4>
<DIV4 N="79" TYPE="recipe">
<HEAD><HI>79.</HI> Foor John fryed.</HEAD>
<P>After it is well un&s;alted, cut it into peeces
<PB N="172" REF="100">
and &s;eeth it, after it is &s;od, drain it, and frie it with butter, onion, peper, and vinegar, then &s;erve.</P>
</DIV4>
<DIV4 N="80" TYPE="recipe">
<HEAD><HI>80.</HI> Poor John with a &s;auce Robert.</HEAD>
<P>You may put it with butter, a drop of ver|juice, and &s;ome mu&s;tard, you may al&s;o mixe with it &s;ome capers and chibols.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may &s;erve it with oyle, vinegar, and onion minced.</P>
</DIV4>
<DIV4 N="81" TYPE="recipe">
<HEAD><HI>81.</HI> Joale of &s;almon with brown &s;auce.</HEAD>
<P>Un&s;alt it well, &s;caile it, boyle it in water, and &s;eeth it proportionably, as it is thick, then let it re&s;t; when you will u&s;e it, make a brown &s;auce, with butter, onion, peper, vine|gar; put it over it, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After it is &s;od, draine it, and let it coole, and &s;erve it with minced onion, oyle and vi|negar.</P>
</DIV4>
<DIV4 N="82" TYPE="recipe">
<HEAD><HI>82.</HI> Joale or chine peece of &s;almon into &s;alat.</HEAD>
<P>After it is &s;od, put it with oyle, venegar, cre&s;&s;es, or other &s;uch &s;alat as you will, and &s;ome capers, if you have any, then &s;erve.</P>
</DIV4>
<DIV4 N="83" TYPE="recipe">
<HEAD><HI>83. Tons</HI> pickled.</HEAD>
<P>Dre&s;&s;e them, and cut them into &s;lices or peeces of the thickne&s;s of three inches, &s;tick them with cloves, and put them into a pot with &s;alt, peper, vinegar, and &s;ome bay-leaves; cover it well, and when you will u&s;e it, un&s;alt, your peeces, and &s;eeth them with wine; &s;erve them dry, or with a brown
<PB N="173" REF="100">
&s;auce, &s;ea&s;oned with what you will.</P>
</DIV4>
<DIV4 N="84" TYPE="recipe">
<HEAD><HI>84.</HI> Mackerels &s;alted.</HEAD>
<P>Slit them along the bellie, and &s;alt them; for to u&s;e them un&s;alt them, and &s;eeth them in water, after they are &s;od, &s;erve with par&s;|ley, vinegar and peper, you may put &s;ome oile if you will.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After they are &s;od, make a &s;auce to them with butter, onion, vinegar, peper, and mu|&s;tard, &s;tove and &s;erve.</P>
</DIV4>
<DIV4 N="85" TYPE="recipe">
<HEAD><HI>85.</HI> Herrings &s;alted.</HEAD>
<P>When you will u&s;e them, un&s;alt them, draine and drie them, then ro&s;t them and &s;erve with mu&s;tard or with pea&s;e.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may &s;erve them &s;tewed, cutting them into peeces, and &s;eething them with onion and butter.</P>
</DIV4>
<DIV4 N="86" TYPE="recipe">
<HEAD><HI>86.</HI> Red herrings.</HEAD>
<P>After they are half &s;alted, file them, and &s;et them a &s;moaking in the chimney; when you will u&s;e them, open them and &s;teep them in milke; for to &s;erve, take them out, and ro&s;t them a very little on the grid iron, and &s;erve, if you will, with mu&s;tard.</P>
</DIV4>
<DIV4 N="87" TYPE="recipe">
<HEAD><HI>87.</HI> Troutes common.</HEAD>
<P>Dre&s;s them at the gills, pickle them; after they are pickled, &s;lit them according to their bigne&s;s, and &s;eeth them lea&s;urely with a &s;hort broath, &s;ea&s;oned with all what is fitting, and whereof you &s;hall find the making in &s;everall
<PB N="174" REF="101">
places of the fi&s;h &s;ervices; and take heed that their fle&s;h doe not break from the bones; after they are &s;od, &s;erve them whole with par&s;ley, in a plated napkin.</P>
</DIV4>
<DIV4 N="88" TYPE="recipe">
<HEAD><HI>88.</HI> Pie of lottes.</HEAD>
<P>After they are dre&s;&s;ed and well whitened, cut them into peeces, and put them in fine pa&s;te or puft pa&s;t, with &s;ome garni&s;h, as melts of carpe, capers, broken &s;paragus, mu&s;hrums, yolks of eggs, and &s;ea&s;on all well, then &s;erve.</P>
</DIV4>
<DIV4 N="89" TYPE="recipe">
<HEAD><HI>89.</HI> Eele Pie.</HEAD>
<P>Cut it into round &s;lices, and put it in your &s;heet of pa&s;te, well &s;ea&s;oned with yolks of eggs, par&s;ley, mu&s;hrums, &s;paragus, melts, verjuice of grapes, or goo&s;eberries, in the &s;ea&s;on; Doe not &s;pare the butter, &s;alt nor peper; cover your pie, and endore it; for to keep it up, take &s;ome &s;mall bindings of paper, butter them, and put them round about it, and tie them &s;oftly with a thread; bake it, and after it is baked, allay three yolks of eggs with a drop of verjuice and a little nutmeg, and when you are ready to &s;erve, put it in and mixe it well, then open it, and &s;erve it gar|ni&s;hed round about with the cru&s;t cut into foure.</P>
</DIV4>
<DIV4 N="90" TYPE="recipe">
<HEAD><HI>90.</HI> Pie of greno&s;t.</HEAD>
<P>Dre&s;s your greno&s;t, or manie if you have them, and &s;lit it at the top, make a &s;h<GAP DESC="illegible" EXTENT="1 letter">et of fine pa&s;te, of what &s;hape you will, make up your pie, and when it is made up, put your
<PB N="175" REF="101">
fi&s;h in it, garni&s;hed with what you have, as mu&s;hrums, capers, par&s;ley minced, hard yolks of eggs, bottoms of hartichocks, and broken &s;paragus, all well &s;ea&s;oned with butter, &s;alt, peper, and nutmeg, then cover and endore it. If it is ri&s;ed up, bind it with buttered pa|per; bake it, and forget not to give it vent, as &s;oone as it hath taken cru&s;t, for it would take it of it &s;elfe, and it may be, beneath, and &s;o all the &s;auce &s;hould be lo&s;t, which you could not put in againe in the &s;ame way. Af|ter it is baked, make an allaying with yolks of eggs raw, and a drop of verjuice, and put it into your pie at the top with a funnell, and mixe it well on all &s;ides with &s;tirring of it; &s;erve it warme, and garni&s;hed about with the upper cru&s;t, cut as you will.</P>
</DIV4>
<DIV4 N="91" TYPE="recipe">
<HEAD><HI>91.</HI> Small pies of fi&s;h.</HEAD>
<P>Take out the bones of a carpe, and of an eele, mince the fle&s;h with par&s;ley, a &s;mall twig of thime, and &s;ome butter; after it is well minced, and &s;ea&s;oned with nutmeg, make a fine pa&s;te, and make up your pies of what bigne&s;s you will, fill them, cover them and endore them; upon the big ones you may put a chapitean; after they are baked, &s;erve.</P>
</DIV4>
<DIV4 N="92" TYPE="recipe">
<HEAD><HI>92.</HI> Pie of plices.</HEAD>
<P>After they are dre&s;&s;ed make up your pie of the bigne&s;s of your plices, and put them in, &s;litted onely on the top, and garni&s;hed with mu&s;hrums, &s;paragus, hartichocks, ca|pers, and hard yolks of eggs, all well &s;ea&s;oned
<PB N="176" REF="102">
with very fre&s;h butter, &s;alt, peper, minced par&s;ley, and a &s;lice of lemon, or of orange, co|ver, and bake it; when it is baked, mixe with it &s;ome yolkes of eggs allayed with verjuice, then &s;erve.</P>
</DIV4>
<DIV4 N="93" TYPE="recipe">
<HEAD><HI>93.</HI> Tourte of melts.</HEAD>
<P>Whiten them well, and draine them, then make your &s;heete of pa&s;te, and garni&s;h it with your melts of Carpes, mu&s;hrums, trouffles, capers, hard yolks of egges, bro|ken &s;paragus, bottomes of artichocks, &s;alt, peper, par&s;ley, and fre&s;h butter; cover it, and bake it in the oven, or in a tourte panne. Endore it with eggs, if it be in fle&s;h time; after it hath taken cru&s;t, give it vent; when it is baked, uncover it very neatly, cut the lid into four, put it round about, and &s;erve.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="eggs for the first course" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="177" REF="102">
<HEAD>A Table of the Egges for the Entree or fir&s;t cour&s;e, as they are now &s;erved up,</HEAD>
<LIST>
<ITEM>EGgs farced <HI>1</HI></ITEM>
<ITEM>Eggs with bread <HI>2</HI></ITEM>
<ITEM>Eggs of the Moon &s;hine <HI>(au miroir) 3</HI></ITEM>
<ITEM>Eggs wite black butter <HI>4</HI></ITEM>
<ITEM>Eggs with milk <HI>5</HI></ITEM>
<ITEM>Eggs with &s;orrel. <HI>6</HI></ITEM>
<ITEM>Eggs fryed into &s;lices <HI>7</HI></ITEM>
<ITEM>Eggs poached in water <HI>8</HI></ITEM>
<ITEM>Eggs with creame <HI>9</HI></ITEM>
<ITEM>Omelet of creame <HI>10</HI></ITEM>
<ITEM>Omelet of par&s;ley <HI>11</HI></ITEM>
<ITEM>Eggs with verjucie <HI>12</HI></ITEM>
<ITEM>Eggs with anchovies <HI>13</HI></ITEM>
<ITEM>Eggs with chee&s;e <HI>14</HI></ITEM>
<ITEM>Eggs mixed, or &s;tirred together <HI>15</HI></ITEM>
<ITEM>Eggs of the moon &s;hine <HI>(au miroir)</HI> with creame <HI>16</HI></ITEM>
<ITEM>Eggs made ready in gla&s;&s;es <HI>17</HI></ITEM>
<ITEM>Omelet farced <HI>18</HI></ITEM>
<ITEM>Eggs into &s;now <HI>19</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<PB N="178" REF="103">
<HEAD>The way of making Eggs ready for the Entrees, or fir&s;t cour&s;es, as they are now in u&s;e.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Eggs farced.</HEAD>
<P>TAke &s;orrell, alone if you will, or with o|ther herbs, wa&s;h, and &s;wing them, then mince them very &s;mall, and put them be|tween two di&s;hes with fre&s;h butter, or pa&s;&s;e them in the panne; after they are pa&s;&s;ed, &s;tove and &s;ea&s;on them; after your farce is &s;od, take &s;ome hard eggs, cut them into halfs, a cro&s;s, or in length, and take out the yolkes, and mince them with your farce, and after all is well mixed, &s;tove them over the fire, and put to it a little nutmegge, and &s;erve garni&s;hed with the whites of your eggs, which you may make brown in the panne with brown butter.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Eggs with bread.</HEAD>
<P>Take bread, crum it, and pa&s;s it through a &s;training panne, if you will, melt &s;ome but|ter, after it is melted, put it with your bread, and &s;ome &s;ugar, then choo&s;e &s;ome very new layd eggs, as many as you have occa&s;ion for, and beat them well with your bread, &s;ugar, butter, &s;alt, and a little milk; for to &s;eeth them, melt a peece of butter very hot, put your implements into it, and &s;eeth it; for to give them a colour, pa&s;&s;e the fire-&s;hovell red hot over them, and &s;erve your eggs &s;ugred.
<PB N="179" REF="103">
You may make them ready in a di&s;h, or in a tourte panne.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Eggs after the looking gla&s;&s;e, or an miroir.</HEAD>
<P>Take them very new, melt a peece of butter in them very fre&s;h, put in your egs and a little &s;alt; when they are enough, put a little nut|meg on them, and take heed the yolks do not break, nor be too hard, then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Egs with black butter.</HEAD>
<P>Break very new layd eggs in a di&s;h, and have a care that the yolks doe not break, put &s;alt to them, make &s;ome butter brown in the panne, and &s;eeth them in it; after they are enough, put a drop of vinegar in the panne, pa&s;&s;e it over the fire, powre it on your egges, and &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Eggs with milk.</HEAD>
<P>Break your egs, &s;alt them, and &s;ugar them if you will, beat them well, and mixe your milk with them; for to &s;eeth them, melt a little fre&s;h butter in a di&s;h; after it is melt|ed, put your implements in it, &s;eeth them, and give a colour with the fire &s;hovell, when they are enough, &s;ugar and &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Egges with &s;orrell.</HEAD>
<P>Take very young &s;orrell, after it is very clean and drained, put it between two di&s;hes with butter, &s;alt, and peper, when it is well con&s;umed, allay the yolk of an egge with it, and garni&s;h it with eggs cut into quarters, or as you will, and &s;erve.</P>
<P>For to keep your egs alwaies fre&s;h, put them into fre&s;h water.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<PB N="180" REF="104">
<HEAD><HI>7.</HI> Egges fried into &s;lices.</HEAD>
<P>Make them hard, take them out of the &s;hell, and cut them into &s;lices, then fry them with good butter, par&s;ley, chibols minced, peper, goo&s;eberries, or verjuice of grapes; after they are well fryed and &s;ea&s;oned, put them into a di&s;h with a drop of vinegar pa&s;&s;ed in the panne. If the &s;auce is too &s;hoort, put in it a drop of broth, then &s;erve with nut|meg; if you will, mixe with it capers, mu&s;h|rums, broken &s;paragus, fryed before you mixe them, as al&s;o the mu&s;hrums, for it would not be good otherwi&s;e.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Eggs poached in water.</HEAD>
<P>Take the newe&s;t you can get, boyl &s;ome water, and when it boyles, break your eggs in it, let them &s;eeth a little, &s;triking on the handle of the pipkin, le&s;t they &s;tick in the bottome, and that they burn, then take them out &s;oftly, and drain them. For to &s;erve, make a brown &s;auce, or green, with a handful of &s;orrell, whereof you &s;hall take out the juice, then melt a little butter, with &s;alt, nutmeg, and the yolk of an egge, all well &s;ea&s;oned and allayed together; after this, you &s;hall put your juice in them, and &s;tir them, and &s;erve forthwith.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Eggs with creame.</HEAD>
<P>Break &s;ome eggs proportionably, take out half of the yolks, and beat them well with &s;ugar and a little &s;alt, mixe your cream with them, and &s;eeth all in a pipkin, after it is &s;od,
<PB N="181" REF="104">
&s;erve upon a plate, and &s;ugar. If you will give a colour, you may doe it with the fire-&s;hovel; and if you doe love &s;weet odours, you may put &s;ome.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Omelet of creame.</HEAD>
<P>Break &s;ome eggs, take out half the whites, &s;ea&s;on them with &s;alt and creame, and beate all well together, warm &s;ome butter, a little more than ordinary; and when it is enough, &s;erve it in &s;quare, or triangle, or as it is, and &s;ugar it well if you will.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Omelet of par&s;ley.</HEAD>
<P>Break your egs, and &s;ea&s;on them with &s;alt, par&s;ley minced &s;mall, and chibols, if you will, beat them well with butter, and make your Omelet; after it is made, you rowl it if you will, and cut it into round &s;lices, garni&s;h a plate with it, &s;ugar, and &s;erve as readily as you can.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Egges with verjuice.</HEAD>
<P>After you have broken your eggs, &s;ea&s;on them with &s;alt, and beat them well, take out the treads, and take out &s;ome embers, over which you &s;hall turne them, in putting into them &s;ome butter, and verjuice of grapes beaten, and pa&s;&s;ed in the pan; when they are enough, &s;erve, but have a care they be not too thick.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Egges with anchovies.</HEAD>
<P>Clean&s;e well your Anchovies, and un&s;alt them, changing often their water or wine; take out the bone, and melt them in a di&s;h
<PB N="182" REF="105">
with very fre&s;h butter; when they are melt|ed, breake &s;ome eggs according to the pro|portion of your &s;auce; and after they are &s;od and mixed, &s;erve them with a little nutmeg.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Eggs with chee&s;e.</HEAD>
<P>Take butter and chee&s;e, and melt them to|gether, which you may doe ea&s;ily, cutting your chee&s;e very &s;mall, when they are melt|ed, break as many eggs as you think may &s;eeth in what you have melted; after they are well beaten, put them over the fire, and &s;tirre them as they &s;eeth; and when they are &s;od not too thick, &s;erve with a little nutmeg.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Egs mingled or &s;tirred together.</HEAD>
<P>Melt &s;ome butter with eggs in a di&s;h, &s;ea|&s;oned with &s;alt and nutmegge, when they are on the fire, &s;tir them with a &s;poon untill they be enough, and &s;erve.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Egs in the moon &s;hine with creame.</HEAD>
<P>Make a bed of butter in your di&s;h, and break your eggs over it, after they are broken, &s;ea&s;on them with &s;alt, then put &s;ome creame to them untill they be hidden, or &s;ome milk, &s;o that it be good, &s;eeth them, and give them colour with the fire-&s;hovel red, then &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Eggs made in gla&s;&s;es.</HEAD>
<P>Make a preparation like that of the egges with bread, and adde &s;ome cream to it, which be not lowre, and a little &s;ugar, and a little of crummes of bread, then take &s;ome furne-gla&s;&s;es, put them on a plate near the fire, with a very little butter in them; when the butter
<PB N="183" REF="105">
is melted, put al&s;o your implements in the&s;e gla&s;&s;es, as they are before the fire they doe &s;eeth, but as they do &s;eeth, turn them; after they are &s;od, powre them out upon another plate, they will come out of the gla&s;&s;es the &s;harp and upwards; &s;erve them thus, and gar|ni&s;h them with cinamon and lemon-peel pre|&s;erved.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Omelet farced.</HEAD>
<P>Break your egges, and put more yolkes than whites, put to them &s;ome remnant of farces, if you have any, or make one of pur|po&s;e, with all &s;orts of herbs according to your ta&s;te, and &s;eeth it before you mixe it with your egges, &s;ea&s;on all with &s;alt, and if you will, with &s;ugar, beat it well, and &s;eeth it with butter or lard, then &s;erve your Ome|let &s;ugred if you will and plate it &s;quare, or in triangle, or rowle it up for to cut it in|to &s;lices.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Egges with &s;now.</HEAD>
<P>Break &s;ome eggs, &s;ever the whites from the yolkes, put the yolkes in a di&s;h upon butter, and &s;ea&s;on them with &s;alt, and &s;et them upon hot cinders; beat and whip well the whites, and a little before you &s;erve, powre them on the yolks with a drop of ro&s;e-water, and the fire-&s;hovell over them, then &s;ugar and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may put the yolks in the middle of
<PB N="184" REF="106">
your &s;now, which is made with your whites of eggs whipped, and &s;eeth them before the fire with a di&s;h behind.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="fish courses" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>Table of the &s;econd of Fi&s;h.</HEAD>
<LIST>
<ITEM>T&V;rbot with &s;hort broth <HI>1</HI></ITEM>
<ITEM>Dabs with &s;hort broth <HI>2</HI></ITEM>
<ITEM>Wivers ro&s;ted on the gridiron <HI>3</HI></ITEM>
<ITEM>Soales fried <HI>4</HI></ITEM>
<ITEM>Salmon with &s;hort broth <HI>5</HI></ITEM>
<ITEM>Sturgeon with &s;hort broth <HI>6</HI></ITEM>
<ITEM>Greno&s;ts in ca&s;trolle <HI>7</HI></ITEM>
<ITEM>Be&s;card with &s;hort broth <HI>8</HI></ITEM>
<ITEM>Purpo&s;e with &s;hort broth <HI>9</HI></ITEM>
<ITEM>Purpo&s;e with ragou&s;t <HI>10</HI></ITEM>
<ITEM>Flounders fryed with ragoust <HI>11</HI></ITEM>
<ITEM>Sea Otter with &s;hort broth <HI>12</HI></ITEM>
<ITEM>Sea Otter on the gridiron <HI>13</HI></ITEM>
<ITEM>Raye fryed <HI>14</HI></ITEM>
<ITEM>Tenches with &s;hort broth <HI>15</HI></ITEM>
<ITEM>Allo&s;e with &s;hort broth <HI>16</HI></ITEM>
<ITEM>Allo&s;e ro&s;ted <HI>17</HI></ITEM>
<ITEM>Fre&s;h cod <HI>18</HI></ITEM>
<ITEM>Breame ro&s;ted <HI>19</HI></ITEM>
<ITEM>Pike in blew <HI>20</HI></ITEM>
<ITEM>Pike with &s;auce <HI>21</HI></ITEM>
<ITEM>Trouts with &s;hort broth <HI>22</HI></ITEM>
<PB N="185" REF="106">
<ITEM>Troute &s;almoned <HI>23</HI></ITEM>
<ITEM>Perches with &s;hort broth <HI>24</HI></ITEM>
<ITEM>Lotts <HI>25</HI></ITEM>
<ITEM>Lotts in ca&s;trolle <HI>26</HI></ITEM>
<ITEM>Carpe in blew <HI>27</HI></ITEM>
<ITEM>Carpe farced <HI>28</HI></ITEM>
<ITEM>Smelts <HI>29</HI></ITEM>
<ITEM>Plice <HI>30</HI></ITEM>
<ITEM>Macreu&s;e <HI>31</HI></ITEM>
<ITEM>Macreu&s;e with ragou&s;t <HI>32</HI></ITEM>
<ITEM>Dabs in ca&s;trolle <HI>33</HI></ITEM>
<ITEM>Pike farced and ro&s;ted <HI>34</HI></ITEM>
<ITEM>Salmon with a &s;weet &s;auce <HI>35</HI></ITEM>
<ITEM>Lotts with ragou&s;t <HI>36</HI></ITEM>
<ITEM>Carpe with half &s;hort broth <HI>37</HI></ITEM>
<ITEM>Tenches fryed with ragou&s;t <HI>38</HI></ITEM>
<ITEM>Barbels with ragoust <HI>39</HI></ITEM>
<ITEM>Barbels in ca&s;trolle <HI>40</HI></ITEM>
<ITEM>Soales with ragou&s;t <HI>41</HI></ITEM>
<ITEM>Vilain with ragou&s;t <HI>42</HI></ITEM>
<ITEM>Vilain with &s;hort broth <HI>43</HI></ITEM>
<ITEM>Joale of &s;almon <HI>44</HI></ITEM>
<ITEM>Gammon of fi&s;h <HI>45</HI></ITEM>
<ITEM>Gournet <HI>46</HI></ITEM>
<ITEM>Fre&s;h mackerels <HI>47</HI></ITEM>
<ITEM>Allo&s;e rosted <HI>48</HI></ITEM>
<ITEM>Fre&s;h herrings <HI>49</HI></ITEM>
<ITEM>Filchers <HI>50</HI></ITEM>
<ITEM>Lamprels of all &s;orts <HI>51</HI></ITEM>
<ITEM>Eeles of all &s;orts <HI>52</HI></ITEM>
<ITEM>Lob&s;ters of all &s;orts <HI>53</HI></ITEM>
<ITEM>Langou&s;t with &s;hort broth <HI>54</HI></ITEM>
<PB N="186" REF="107">
<ITEM>Oi&s;ters ro&s;ted <HI>55</HI></ITEM>
<ITEM>Fried carpe <HI>56</HI></ITEM>
<ITEM>Barbels with &s;auce <HI>57</HI></ITEM>
<ITEM>Plice ro&s;ted with ragou&s;t <HI>58</HI></ITEM>
<ITEM>Plice in ca&s;trolle. <HI>59</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>10. Di&s;cour&s;es &amp; Method how to &s;erve the &s;econd fi&s;h.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Turbot in Ca&s;trolle.</HEAD>
<P>DRe&s;s it and emptie it under the bellie, &s;lit|ting it there very neatly, or otherwi&s;e at the gills; put it into a panne with white wine, untill it &s;teeps, and &s;ea&s;on it well with &s;alt, peper, cloves, fine hearbs, as ro&s;emarie, thime and onion, and let it &s;eeth lea&s;urely, lea&s;t the fle&s;h &s;hould break off from the bones; after it is &s;od, let it re&s;t a very little, lea&s;t it &s;hould take the ta&s;te of bra&s;le; &s;erve it garni&s;hed with flowers and par&s;ly.</P>
<P>You may cut it before you &s;eeth it thus.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Dab with &s;hort broath.</HEAD>
<P>It is made ready the &s;ame way as the tur|bot, but that the &s;hort broath mu&s;t not be of &s;o quicke a ta&s;te, becau&s;e it taketh &s;alt &s;ooner, being thinner; after it is &s;od, &s;erve it with par&s;ley upon it.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Wivers ro&s;ted on the gridiron.</HEAD>
<P>They are dangerous, by rea&s;on of three
<PB N="187" REF="107">
prickles, which they have about the head, therefore when you dre&s;s them, remember to &s;crape them, and to cut off the&s;e thornes, and the head at the gills, whereat you &s;hall al&s;o emptie them when they are thus dre&s;&s;ed, and emptied, &s;lit them on the top, and melt &s;ome butter, and frie &s;ome into the &s;lits, with &s;alt and clove, then &s;ee them on the gridiron; when they are ro&s;ted, make a brown &s;auce with fre&s;h butter, &s;alt, and peper, minced par&s;ley, goo&s;eborrids, or verjuice of grapes, and a drop of vinegar, &s;tove them with your &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Soales fried.</HEAD>
<P>After they are dre&s;&s;ed, drie them, and if they are big, &s;lit them along the back, flowre them, and frie them in &s;alat oile, or refined butter, when they are fried, powder them with &s;alt upon them, and &s;erve with orenge.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Salmon with &s;hort broth.</HEAD>
<P>Emptie it at the gills, and &s;lit it along the back, and put it in your &s;hort broth well &s;ea|&s;oned; when it is enough, &s;erve.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Sturgeon with &s;hort broth.</HEAD>
<P>You may &s;erve it ro&s;ted on the gridiron, but in the &s;econd, you mu&s;t put it with &s;hort broth, and &s;erve it as the &s;almon, except that when it is &s;od you take two or three napkins plated, and put them over it be&s;pread with par&s;ley, and thus, you &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Greno&s;t in Ca&s;trolle.</HEAD>
<P>Although it is commonly &s;erved with &s;hort
<PB N="188" REF="108">
broth, yet for the &s;econd, it may be &s;erved in ca&s;trolle, which to doe, you mu&s;t put it into a pipkin, &s;ea&s;on it well and garni&s;h it with mu&s;hrums and troufles; have a &s;peciall care that when it is &s;od, the fle&s;h doe not break off from the bones.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8</HI> Be&s;card with &s;hort broth.</HEAD>
<P>Make it ready and &s;erve it as the &s;turgeon, above.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Purpo&s;e with &s;hort broth.</HEAD>
<P>It is &s;erved and made ready the &s;ame way, as the &s;turgeon and Beccard above, but that the &s;eething of it is much longer; when it is enough, &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Purpo&s;e with ragou&s;t.</HEAD>
<P>Cut it in peeces, and ro&s;t it on the &s;pit, as it ro&s;teth, ba&s;te it with butter, &s;alt, vinegar, and peper; after it is well ro&s;ted, ba&s;te it with another &s;auce made with butter and minced onion, then mixe all together, and &s;tove it, mixe a little flower with it, and &s;erve.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Flounders with ragou&s;t.</HEAD>
<P>They are made ready the &s;ame way, as in the di&s;cour&s;e of the fir&s;t cour&s;es of fi&s;h.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Sea Otter, with &s;hort broath.</HEAD>
<P>Dre&s;s and prepare it for to put it with &s;hort broth, which you &s;hall make ready the &s;ame way as that of the barbells; when it is &s;od, &s;erve it dry with par&s;ley in a napkin over it.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Sea Otter on the gridiron.</HEAD>
<P>Dre&s;s and ro&s;t it; when it ro&s;ted make &s;uch
<PB N="189" REF="108">
a &s;auce to it as you will, &s;o that it be of a quicke ta&s;te, and becau&s;e tho&s;e great lumps take hardly a ta&s;te, &s;lit them or &s;lice them on the top, &s;tove it with it's &s;auce, &s;o that it be almo&s;t imbibed, or &s;oaked into it, then &s;erve it, and garni&s;h with what you have.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Ray fried.</HEAD>
<P>After it is well dre&s;&s;ed and clean&s;ed, pickle it with vinegar well &s;ea&s;oned, and a little be|fore you &s;erve, frie it with refined butter, or with &s;alat oile; when it is well fried and cri&s;pe, &s;et it a draining, and be&s;pread it with &s;mall &s;alt, then &s;erve it whole, or the two &s;ides &s;et together again, with orenge.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Tenches with &s;hort broth.</HEAD>
<P>After they are well &s;calded, you may put them with &s;hort broth, as above &s;aid, and &s;erve them with par&s;ley.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Allo&s;e with &s;hort broth.</HEAD>
<P>You may al&s;o put the Allo&s;e with &s;hort broth, &s;erving it with the &s;cailes, well &s;ea|&s;oned with par&s;ley in a napkin over it.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Allo&s;e ro&s;ted.</HEAD>
<P>As it comes out of the &s;hort broth, put it on the gridiron; when it is ro&s;ted make a &s;auce like &s;auce Robert, and &s;tove all toge|ther, but a very little, then &s;erve, and if you will, put &s;ome capers to it.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After it is &s;cailed and dre&s;&s;ed at the gills, well clean&s;ed and dried, frie it in fre&s;h but|ter, and ro&s;t it well, then &s;lit it all along the
<PB N="190" REF="109">
backe, take out all the bones, and clo&s;e it up againe, take the <HI>melt,</HI> and with &s;tore of good hearbs make a &s;auce &s;omething &s;harp becau&s;e this fi&s;h is &s;weet of it &s;elf; put into it capers, anchovis, mu&s;hrums, and thicken your &s;auce with a few chippings of bread pa&s;&s;ed in the panne.</P>
<P>Or otherwi&s;e make a farce with &s;orrell well &s;ea&s;oned, and after it hath boiled a very little, &s;erve.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Fre&s;h cod.</HEAD>
<P>Put it after the way of &s;hort broth, and let it boile but a very little, and take it out a|gaine; then let it re&s;t, and cover it with a table-cloath or napkin, and when you will &s;erve, draine it, make a &s;auce thickned, and &s;erve with par&s;ley.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Breame ro&s;ted.</HEAD>
<P>After it is dre&s;&s;ed, ro&s;t it on the gridiron, and butter it on the top; when it is ro&s;ted, make a &s;auce with fre&s;h butter, par&s;ley, and chibols; vinegar, &s;alt, and peper, &s;tove all together, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>You may put it with &s;hort broath, and then ro&s;t it, and after, a &s;auce with very fre&s;h but|ter, par&s;ley and chibols minced, pa&s;&s;e all in the panne; and when you will &s;erve, mixe with it &s;ome &s;orrel juice, and &s;erve.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Pike with blew.</HEAD>
<P>Dre&s;s it as it comes out of the water, and cut it, or let it whole, and in this la&s;t water,
<PB N="191" REF="109">
&s;lit it all along the back, then put it in a ba|&s;on, and take &s;alt, vinegar, onion, peper, and lemon, or orenge peele good &s;tore, boile all together a very little, powre it on your pike, and pre&s;ently it becomes blew; for to &s;eeth it, boile your white wine well &s;ea&s;oned with &s;alt, put your pike into it, and let it &s;eeth; ta&s;te your &s;hort broth, if it be &s;trong enough, and let the pike re&s;t into it, untill it hath taken a ta&s;te, have a care that it doe not remaine too long in it, and in this ca&s;e, take it out untill you be ready to &s;erve; which you &s;hall doe warme, with par&s;ley, in a napkin.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Pike with &s;auce.</HEAD>
<P>After it is &s;od as above &s;aid, take off the skin, and take a drop of your &s;hort broth, put it in a di&s;h with half the yolk of an egge well allayed, &s;ome very fre&s;h butter, and nutmegs let the &s;auce be well thickned, and well &s;ea|&s;oned with &s;alt, chibols and peele, and if you will, put in it anchovis; but take heed it be|come not oilie, and &s;erve your pike her.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Troutes with &s;hort broth.</HEAD>
<P>Slit them proportionably to their higne&s;s, and give &s;ome &s;trength to your &s;hort broth; before you &s;eeth them, dre&s;s them at the gills, and pickle them; after which let them &s;eeth lea&s;urely, lea&s;t the fle&s;h leave the bones; af|ter they are enough, &s;erve them with par&s;ley in a napkin plated, which you &s;hall cover with flowers in the &s;ea&s;on.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<PB N="192" REF="110">
<HEAD><HI>23.</HI> Troutes &s;almon'd.</HEAD>
<P>Make them ready, and &s;erve them as the common troutes above written.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Perches with &s;hort broth.</HEAD>
<P>As they come out of the water, dre&s;s them at the gills, and put them in a &s;hort broath of white wine, well &s;ea&s;oned with all kinds, as peper, &s;alt, cloves, lemon, or orenge peeles, chibols and onion; after they are &s;od, take them out, and take off the skin; make a &s;auce with a drop of your &s;hort broath, allayed with vinegar, the yolk of an egge, an onion in quarters, fre&s;h butter, &s;alt, and a very little of white peper, mixe all together readi|ly over the fire, powre it on your perches, and &s;erve.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Lottes.</HEAD>
<P>Make &s;ome water lukewarme, put them in it, take them out a while after, take off the &s;lime with a knife, and thus you &s;hall make them all white; then dre&s;s them, wa&s;h them, put them between two linnen cloathes, and drie them; &s;et a &s;ide them which are bigge, and &s;lit them on the top, for to &s;erve to the oile or refined butter, with &s;alt and orenge, &s;erve.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Lottes in Castrolle.</HEAD>
<P>Put your lottes in ca&s;trolle, and &s;ea&s;on them with butter, &s;alt, beaten cloves, peper, peeles; a bundle of hearbs, verjuice, a drop of vinegar, and a very little broth; when they are ready, &s;erve, and garni&s;h, if you will, with
<PB N="193" REF="110">
anchovis, capers, mu&s;hrums, and any other garni&s;h you have.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Carpe with blew.</HEAD>
<P>The be&s;t &s;ort of carpe is that with <HI>melt;</HI> take it alive, and &s;ea&s;on it for to put it with &s;hort broath, in the &s;ame manner as the pike above written in the 20^t^h article. If it is big, ye<GAP DESC="illegible" EXTENT="1 letter"> may cut it into foure, or &s;lit it along the backe, and put it in a ba&s;on into blew; if you will, &s;eeth it in a fi&s;h kettle, put a leafe in the bottome, take your carpe with a clout, &s;ea&s;on it well with onion, peper, &s;alt, cloves, peele, and all well wrapped in your linnen cloath, &s;et it a boiling, the leaf under it, lea&s;t it doe burne with much boiling, or that the linnen cloath &s;ticke to the kettle; let not your &s;hort broth be altered with any thing, but let it be well &s;ea&s;oned with all what is fitting. When it is boiled lea&s;urely, &s;erve it with par&s;|ley in a napkin.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Carpe farcde.</HEAD>
<P>Take up the skin over the back as far as the bellie, take out all the &s;mall bones, the tripes and melts, and take out of the head the gills and the tongue, then make a farce with a little fle&s;h of carpe well minced, and &s;ea|&s;oned with as much butter as fle&s;h, a little par&s;ley, chibols, and a twig of fine hearbs; al|lay all with an egge, or mixe with it mu&s;h|rums, melts, or mu&s;&s;les, capers, and bottoms of hartichocks, chibols, and tongues of carps; put your farce into your carpe all along, and
<PB N="194" REF="111">
leave a hollow, for to put what you have fried; &s;ea&s;on all well, and clo&s;e it up, &s;eeth it in a ba&s;on, or in a <HI>ca&s;trolle,</HI> (which is a kettle made in the forme of a great tourte panne, or as a kind of dripping panne) or into a di&s;h before the fire, with a drop of verjuice and a little broth, butter, and what you have remain|ing of your mu&s;hrums, troufles, or melts; &s;tove all together lea&s;urely, and, lea&s;t it &s;ticks, put &s;ome chibols under it with a little verjuice, and &s;ome yolks of eggs, allay the &s;auce, and &s;erve.</P>
<P>The carpe thus farced may be put into fine, or puft pa&s;te, and garni&s;h with what you have.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Smelts.</HEAD>
<P>Take them very new, file them, and drie them well; when you are ready to &s;erve, flowre and frie them, with oile, or butter, take off the rod, and powder them a little with &s;mall &s;alt, and &s;erve with orenge.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Plice.</HEAD>
<P>This article is in the di&s;cour&s;e of the En|trees, or fir&s;t cour&s;es of fi&s;h.</P>
<P>Thus you are put in mind of what may be &s;erved, out of which you may choo&s;e what you like be&s;t, and intermingle pies or tourtes, proportionably to the di&s;hes you have, ob&s;er|ving to &s;erve a pie or tourte after &s;ix di&s;hes of &s;ervice.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="middle courses for lean days out of Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="195" REF="111">
<HEAD>A Table of the Intercour&s;e of the lean dayes out of Lent.</HEAD>
<LIST>
<ITEM>MOu&s;&s;erons <HI>1</HI></ITEM>
<ITEM>Mu&s;hrums with creame <HI>2</HI></ITEM>
<ITEM>Troufles <HI>3</HI></ITEM>
<ITEM>Eggs &s;punne <HI>4</HI></ITEM>
<ITEM>Nulles <HI>5</HI></ITEM>
<ITEM>Eggs minions (or delicate) <HI>6</HI></ITEM>
<ITEM>Tourte of Franchipanne <HI>7</HI></ITEM>
<ITEM>Omelet with creame <HI>8</HI></ITEM>
<ITEM>Fritters <HI>9</HI></ITEM>
<ITEM>Pets de putain <HI>10</HI></ITEM>
<ITEM>Pa&s;te spunn <HI>11</HI></ITEM>
<ITEM>Servelats of Eele <HI>12</HI></ITEM>
<ITEM>Melts of carps fried <HI>13</HI></ITEM>
<ITEM>Melts with ragou&s;t <HI>14</HI></ITEM>
<ITEM>Livers of Lotters <HI>15</HI></ITEM>
<ITEM>Gelee of fi&s;h <HI>16</HI></ITEM>
<ITEM>White meat <HI>17</HI></ITEM>
<ITEM>Green gelee <HI>18</HI></ITEM>
<ITEM>Fried artichocks <HI>19</HI></ITEM>
<ITEM>Sparagus with a white &s;auce <HI>20</HI></ITEM>
<ITEM>Sparagus with creame <HI>21</HI></ITEM>
<ITEM>Celeris <HI>22</HI></ITEM>
<ITEM>Coliflowers <HI>23</HI></ITEM>
<ITEM>Gammon of fi&s;h <HI>24</HI></ITEM>
<ITEM>Tortoi&s;e with ragou&s;t <HI>25</HI></ITEM>
<ITEM>Fritters of Apples <HI>26</HI></ITEM>
<ITEM>Fritters of artichocks <HI>27</HI></ITEM>
<ITEM>Almond pie <HI>28</HI></ITEM>
<PB N="196" REF="112">
<ITEM>Ramequin of all &s;orts <HI>29</HI></ITEM>
<ITEM>Eggs with creame <HI>30</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD><HI>11.</HI> A Method for to make ready the Intercour&s;es for the leane days out of Lent.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Mou&s;&s;eron.</HEAD>
<P>TAke it very new, take out the gravel, and wa&s;h it with water, or white wine, then put it in a di&s;h with fre&s;h butter well &s;ea|&s;oned with &s;alt, white peper, chippings of bread, take heed it burns not to; after it is enough, put to it a little nutmeg, the juice of orange or lemon, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Pa&s;&s;e it in the panne with very fre&s;h but|ter, par&s;ley, a bundle of herbs, peper, &s;alt, and &s;tove it in a di&s;h, or in a pot, and when you will &s;erve, put &s;ome cream to it, or the yolk of an egge, or a few chippings of bread, a little nutmeg, and &s;erve.</P>
<P>You may garni&s;h it with what you will pro|portionably to the quantity you have.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Mu&s;hrums with creame.</HEAD>
<P>Take them very new, and the &s;malle&s;t, for they are be&s;t, peele them dry, and wa&s;h them
<PB N="197" REF="112">
in water, and take them out forthwith, and draine them, cut the bigge&s;t; and, together with the &s;malle&s;t, fry them with fre&s;h butter, par&s;ley, chibols minced very &s;mall, &s;alt, and peper, then &s;tove them in a &s;mall pot untill you be ready to &s;erve, and then you may put &s;ome creame to them, which when it hath boyled a little while, and the &s;auce being thickned, you may &s;erve.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Trouffles.</HEAD>
<P>Seeth them with a &s;hort broth, when they are &s;od, &s;erve them in a plated napkin.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Serve them the &s;ame way as the Mou&s;&s;eron, and put a little broth to them, &s;ome cream, and &s;ome juice; when they are cut very thin, and &s;od, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Peele them, and cut them very &s;mall, and very thinne, then pa&s;&s;e them in the panne, and &s;ea&s;on them with a very little &s;alt, be|cau&s;e they mu&s;t boyl long with &s;ome broth, which you judge to be good; after they are &s;od, unfat them, and let the &s;auce be &s;omewhat allayed, with &s;ome thickning, or with &s;ome chippings of bread, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>As they come out of the &s;and, wa&s;h them with white wine, &s;eeth them with &s;trong wine, much &s;alt and peper, after they are &s;od, &s;erve them with a plated napkin.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<PB N="198" REF="113">
<HEAD><HI>4.</HI> Eggs &s;punne.</HEAD>
<P>You &s;hall finde them in the Intercour&s;es of the fle&s;h dayes, and the way how to &s;erve them.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Nulles.</HEAD>
<P>Take four or five yolks of eggs, &s;ome very fre&s;h creame, much &s;ugar, a little &s;alt, beat well all together, and &s;eeth it on a hollow plate, or on a di&s;h, pa&s;&s;e the fire-&s;hovell red hot over it, be&s;princkle it with &s;weet waters, &s;erve and &s;ugar, with &s;ugar musked.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Omelet with creame.</HEAD>
<P>Take &s;tore of yolks of egs, few whites, and a littl cream, &s;ome &s;alt proportionably, beat all together, and a little before you &s;erve, make your Omelet, and, if you will, &s;ugar it, and &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Fritters.</HEAD>
<P>Take four &s;mall chee&s;es, white and &s;oft, &s;ix eggs, half a pint of flowre, and a little &s;alt, b<GAP DESC="illegible" EXTENT="1 letter">at all together, and try it, for the chee&s;es are &s;ometimes too &s;oft, or too dry, <HI>&amp;c.</HI></P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Pets de putain.</HEAD>
<P>Make them the &s;ame way, but that you mu&s;t put a little more flowre; draw them out very &s;mall with the handle of a &s;poon; after they are fryed, &s;erve them &s;ugred, and be|&s;prinkled with orange flowers.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> <GAP DESC="illegible" EXTENT="1 letter">ervelats of Eele.</HEAD>
<P>Dre&s;&s;e your Eele, and &s;lit it in two, take out the bone, beat well the fle&s;h, and &s;ea&s;on it, rowle it up, and binde it; after it is bound,
<PB N="199" REF="113">
wrap it up in a &s;mall linnen cloth, and &s;eeth it in a pot with wine, &s;alt, peper, cloves, o|nion, fine herbs, and let the &s;auce be reduced to a &s;hort one; after it is well &s;od, unwrappe it, and cut it into very thin &s;lices, then &s;erve it dry, or with &s;ome &s;auce.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Melts of carp fryed.</HEAD>
<P>Clean&s;e them well, and whiten them in water, and dry them, when you will &s;erve, flowre and fry them; when they are fried, &s;erve with &s;alt and orange.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Melts with ragou&s;t.</HEAD>
<P>Whiten them in water, and put them in a di&s;h with a drop of white wine, well &s;ea&s;on|ed with butter, &s;alt, a bundle of herbs, pe|per, &s;ome juice of mu&s;hrums, a few capers and anchovies; after the &s;auce is allayed, &s;erve with orange or lemon juice, and nut|megge.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Liver of Lotte.</HEAD>
<P>Take it out of the fi&s;h, and put it into a di&s;h with very fre&s;h butter, a few of fine herbs, par&s;ley minced very &s;mall, mu&s;hrums al&s;o &s;mall, of the be&s;t of your broths, minced capers, and an anchovie, when it is well &s;od, and the &s;auce allayed, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Fry it, if you will, and &s;erve it with &s;alt, juice of orange, or of lemon.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Gelee of fi&s;h.</HEAD>
<P>Take &s;ome &s;cailes of Carp, half a do&s;en of Tenches, three pints of white wine, &s;eeth all
<PB N="200" REF="114">
well together with a little &s;alt &amp; cinnamon, and four cloaves, pa&s;s all into a napkin, that is, &s;traine it, to have the juice out of it, and put to it one pound of &s;ugar, take a do|&s;en of eggs, fry the whites of them; let your &s;trainer be ready and very clean; warm your gelee, and when it is ready to boyl, powre in|to it the juice of five lemons, and the whites of your eggs; when it begins to boyl, powre it into the &s;trainer, and &s;train it again, un|till it be very clear; put it after the naturall upon a plate or in a di&s;h, and &s;erve.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> White meat.</HEAD>
<P>Make it of the remnant of your gelee, and put into it &s;ome &s;tamped almonds, and a drop of milk, &s;train it, and make it into white meat. and when it is cold, &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Green gelee.</HEAD>
<P>It is made the &s;ame way; pa&s;s it with a very little juice of beets, and &s;erve cold.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Artichocks fried.</HEAD>
<P>Cut them as for to eat with peper, cut off al&s;o the &s;harp ends, and whiten them in warm water, then &s;et them a drying, and flowre them for to fry when you have occa|&s;ion; &s;erve them garni&s;hed with fryed par&s;ley.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Sparagus with white &s;auce.</HEAD>
<P>As they come from the garden, &s;crape them, and cut them equally; &s;eeth them with wa|ter and &s;alt; take them out, as little &s;ed as you can, it is the better, and &s;et them a drain|ing,
<PB N="201" REF="114">
then make a &s;auce with fre&s;h butter, the yolk of an egge, &s;alt; nutmegge, a &s;mall drop of vinegar; and when all is well &s;tirred to|gether, and the &s;auce allayed, &s;erve your &s;pa|ragus.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Sparagus with creame.</HEAD>
<P>Cut them into three, and when you have whitened them, fry them alike well &s;ea&s;oned; after they are fryed, put your creame in, and &s;tove them wlth it; if the &s;auce is too thin, put &s;ome yolks of eggs in it for to thicken it, and &s;erve.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Celeris.</HEAD>
<P>It is eaten with peper and &s;alt, or with oyl, peper, and &s;alt.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Coliflowers.</HEAD>
<P>Dre&s;&s;e and whiten them, &s;eeth them with butter, water, and &s;alt; after they are &s;od, &s;et them a draining, and make a &s;auce as for the Sparagus, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Gammon of fi&s;h.</HEAD>
<P>Take the fle&s;h of many carps, with a little of Eele, mince well all together, &s;ea&s;on it with butter, and gather it together in the form of a gammon, fill up the skins of your carps with it, &s;ow them up again, and wrap them up with a very fat linen cloath; &s;eeth them in a pot with half wine, and half water, well &s;ea&s;oned with &s;alt, <HI>&amp;c.</HI> con&s;ume well your &s;auce, after they are &s;od, take them out, and unwrap them all warm.</P>
<P><PB N="202" REF="115">You may &s;erve them warme and cold, and garni&s;hed as a gammon.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Tortoi&s;e with ragoust.</HEAD>
<P>One may eat them at all times, you may make any thickning with them, and you may u&s;e them for potages, for to garni&s;h, and for many other things.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="vegetable dishes" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table of what may be found in Gardens, which one may u&s;e upon occa&s;ion and &s;erve up in the fir&s;t cour&s;es, and inter|cour&s;es of the lean daies, and other fle&s;h daies, or in Lent.</HEAD>
<LIST>
<ITEM>Skirrets <HI>1</HI></ITEM>
<ITEM>Pappe of flowre of wheat <HI>2</HI></ITEM>
<ITEM>Hops <HI>3</HI></ITEM>
<ITEM>Lettice <HI>4</HI></ITEM>
<ITEM>Pumpkins of all &s;orts <HI>5</HI></ITEM>
<ITEM>Par&s;nips <HI>6</HI></ITEM>
<ITEM>Ser&s;iphis <HI>7</HI></ITEM>
<ITEM>Carrots <HI>8</HI></ITEM>
<ITEM>Red beets <HI>9</HI></ITEM>
<ITEM>Jeru&s;alem artichocks <HI>10</HI></ITEM>
<PB N="203" REF="115">
<ITEM>Cowcombers of all &s;orts <HI>11</HI></ITEM>
<ITEM>Turnips <HI>12</HI></ITEM>
<ITEM>Fried apples <HI>13</HI></ITEM>
<ITEM>Red carrots <HI>14</HI></ITEM>
<ITEM>Fried &s;paragus <HI>15</HI></ITEM>
<ITEM>White &s;uccorie <HI>16</HI></ITEM>
<ITEM>Cardes of beets <HI>17</HI></ITEM>
<ITEM>Cardes of hartichocks <HI>18</HI></ITEM>
<ITEM>Pea&s;e pa&s;sed or &s;trained <HI>19</HI></ITEM>
<ITEM>Trouffle of Entreee. <HI>20</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD><HI>12.</HI> A Method how to make ready is contained in the forego|ing Table.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Skirrets.</HEAD>
<P>BOile them a very little, then peele them for to boile in brown butter after they are fried, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>For the fle&s;h days, make a pa&s;t liquid enough with eggs; a little &s;alt, and a little flowre; for to make it more dainty; mixe with &s;ome &s;oft chee&s;e and white (a petits choux) dip your skirrets into it, frie and &s;erve them.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>For to frie them in Lent, allay your meale with a little milk or verjuice, and more &s;alt; dip your skirret in this, and frie them in re|fined butter, for the better; If you will, gar|ni&s;h
<PB N="204" REF="116">
them with fried par&s;ley, which to frie, when it is very cleanr and drie, you throw it into your frying pan very hot, then take it out forthwith, and &s;et it before the fire, &s;o that it be very green; &s;erve your skirrets with the par&s;ley round about.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Pappe of flowre of wheat.</HEAD>
<P>It is made the &s;ame way, as that of flowre of rice, and they will &s;eeth as much the one as the other. For to make them, allay them with a very little milk and &s;alt, out of Lent put &s;ome yolks of eggs to it, a little butter, and &s;ome &s;ugar; &s;eeth it lea&s;urely, &s;o that a <HI>graitin</HI> may ari&s;e, &s;erve, and &s;uger.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Hops.</HEAD>
<P>Clean&s;e them well, and leave nothing but the green, boile it a little while in water, then draine it, and put it in a di&s;h with a little butter, a drop of vinegar, a little of your be&s;t broath, &s;ome &s;alt and nutmeg; &s;tove it for to u&s;e it in garni&s;h, or for &s;ome other thing.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Lettice.</HEAD>
<P>For to garni&s;h with them all kinds of po|tages, be it of pullets, of pigeons, of pea&s;e-broth, of hearbs, or of health, whiten them well, and wa&s;h them; &s;tove them in a pot with &s;ome of the be&s;t of your broths; In the fle&s;h dayes, &s;ea&s;on them with what is fat; In the leane dayes, &s;ea&s;on them with butter, and when they are &s;od, cut them into halfes, and garni&s;h your potages with them, and &s;erve.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<PB N="205" REF="116">
<HEAD><HI>5.</HI> Pompkin.</HEAD>
<P>Slice it very thinne, and frie it with butter; when it hath gotten a good colour, &s;tove it between two di&s;hes, with an onion, or a chi|bol &s;ticked with cloves, &s;alt, peper, and ver|juice of grapes, if you have any; when it is enough, &s;erve.</P>
<P>You may al&s;o put it with creame.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut it into great peeces, and &s;eeth it in a pot with water, when it is well &s;od, take out the water, &s;traine your pompkin, and frie it with butter, and an onion minced very &s;mall; &s;ea&s;on it with a drop of verjuice, and with nutmeg, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After it is &s;trained as above&s;aid, put it with very fre&s;h butter, and let it melt with the pompkin, &s;ome &s;ugar, and almonds, put your implements into a &s;heet of fine pa&s;te, in the forme of a tourte, and bake it; when it is baked, &s;ugar it, and &s;erve.</P>
<P>Many doe put peper to it; put a very little &s;alt to it; you may garni&s;h it with pre&s;erved lemon peele cut into &s;lices.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Par&s;nips.</HEAD>
<P>Cut off the &s;trings of them, wa&s;h them well, and &s;eeth them; when they are &s;od, pare them, and cut them as you will; put them in a di&s;h with very fre&s;h butter, &s;alt, nutmeg, and a drop of broth, or a drop of vinegar, or of verjuice; &s;tove all together,
<PB N="206" REF="117">
and &s;tirre it well; thus you will finde your &s;auce allayed, then &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Make them ready as the skirrets above, and &s;erve them with juice of ofence, or verjuice, and a little &s;alt.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Ser&s;ifis.</HEAD>
<P>Seeth them as the par&s;nips, after they are &s;od, make the &s;auce alike, and &s;erve.</P>
<P>You may &s;erve them fried.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Carrots.</HEAD>
<P>Clean&s;e and &s;eeth them; when they are &s;od, pare them, and cut them into very thinne round &s;lices, frie them with fre&s;h butter, an onion minced, &s;ome &s;alt, peper, and vinegar; then &s;erve.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Red beets (or Beete-radi&s;h, or red par&s;nips.)</HEAD>
<P>After they are well clean&s;ed, and well &s;od in water, or in the cinders, pare them, and cut them into round &s;lices; frie them with a min|ced onion, wel &s;ea&s;oned with a drop of vinegar and good fre&s;h butter; when they are well fried, &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After they are &s;od or baked, cut them as a|bove, and put them with oile, vinegar, and &s;alt, then &s;erve.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Jeru&s;alem hartichocks.</HEAD>
<P>Bake them in the embers; after they are well baked, pare, and cut them into round &s;lices; frie them with very fre&s;h butter, an onion,
<PB N="207" REF="117">
&s;alt, peper, and vinegar; when they are well fried, &s;erve with a little nutmeg.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Cowcombers.</HEAD>
<P>Pare and cut them into round &s;lices, frie them with very fre&s;h butter; after they are fried, put in an onion, &s;ome &s;alt and peper, and let them &s;tove well on the chaufing-di&s;h, then &s;erve with the yolks of eggs, if you will.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>For to pre&s;erve or pickle them, take them very young, and very &s;mall; whiten them in fre&s;h water, and draine them; then put them into a pot with &s;alt, peper, and vinegar, co|ver them well, and doe not forget cloves.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut them very thinne, then put them with onion, &s;alt, peper, and vinegar; after they are well pickled, draine them, and for to &s;erve them, put &s;ome oile to them, and &s;erve them in &s;alat.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Turnips.</HEAD>
<P>Scrape them, whiten them, and &s;eeth them them with water, butter and &s;alt; after they are enough, put them in a di&s;h with very fre&s;h butter; you may put in &s;ome mu&s;tard; &s;erve with nutmeg.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Aples fried.</HEAD>
<P>Pare and cut them into round &s;lices, and frie them with very fre&s;h butter; when they are fried, &s;erve, making a broth with a little nutmeg.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="208" REF="118">
<HEAD>Another way.</HEAD>
<P>Cut them into halfes, take out the &s;eeds, and all what is about; &s;erve them under the skin, and put them in a di&s;h with butter, &s;u|gar, and water and a little cinnamon, let them &s;eeth thus; when they are enough, &s;erve them &s;ugred.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Sparagus fried.</HEAD>
<P>Break them, cut them into &s;mall peeces, and wa&s;h them; after they are drained, frie them with very fre&s;h butter; and &s;ea&s;on them with &s;alt, peper and minced par&s;ley; after they are fried, &s;tove them on a chaufing-di&s;h with an onion &s;ticked with cloves, and a drop of broth, then &s;erve with nutmeg.</P>
<P>You may al&s;o put &s;ome creame if you will.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> White &s;uccory.</HEAD>
<P>Whiten it well in water, and draine it, then tie it, and &s;eeth it in a pot with water, butter, and &s;alt; when it is well &s;od, take it out, and draine it againe; afterwards you &s;hall &s;tove it on the chaufing-di&s;h, with but|ter, &s;alt, nutmeg, and a drop of vinegar; when you are ready to &s;erve make a &s;auce thickned, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>After it is whitened, prepare it into a &s;alat, with &s;alt, vinegar, and &s;ugar, then &s;erve.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Cardes of beetes.</HEAD>
<P>Take off the &s;trings, and whiten your cardes in fre&s;h water, then &s;eeth them in a pot, or a
<PB N="209" REF="118">
kettle with water, butter, a cru&s;t of bread, and &s;ome &s;alt; when they are &s;od enough, take them out, and &s;et them a &s;toving in a di&s;h with &s;ome butter, untill you be ready to u&s;e them, and then warme them, and fit them on a plate, then make a &s;auce allayed with very fre&s;h butter, a drop of vinegar, and &s;ome nutmeg, then &s;erve.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Cardes of hartichocks.</HEAD>
<P>Choo&s;e the white&s;t, take out the &s;trings, and whiten them; after they are whitened, &s;eeth them with &s;alt and water, a peece of butter and a cru&s;t of bread; when they are &s;od enough, garni&s;h your di&s;h, and make a white &s;auce, and &s;erve.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Pea&s;e pa&s;&s;ed.</HEAD>
<P>Steepe your pea&s;e, wa&s;h them well, and &s;eeth them in hot water; and fill them againe with it; after they are &s;od, bray them, and pa&s;&s;e them through a &s;training panne, take &s;ome of the thicke&s;t pea&s;e broth, and &s;tove it on the chaufing-di&s;h, with butter, &s;alt, and an onion whole &s;ticked with cloves, then &s;erve.</P>
<P>You may &s;erve, and frie pea&s;e whole, with very fre&s;h butter, &s;alt, minced onion, peper and vinegar, In lent garni&s;h them with her|rings.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Trouffles of Entree (or fir&s;t cour&s;e.)</HEAD>
<P>Clean&s;e them well, peele them, and frie them with very fre&s;h butter, an onion &s;ticked with cloves, a little minced par&s;ley, and a
<PB N="210" REF="119">
drop of broth; &s;tove them between two di&s;hes, and the &s;auce being a little thickned, &s;erve.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="pies, etc." TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table for the Pa&s;try work of Fi&s;h for to be eaten warm, containing the Pies and the Tourts.</HEAD>
<LIST>
<ITEM>SAlmon pie <HI>1</HI></ITEM>
<ITEM>Troute pie <HI>2</HI></ITEM>
<ITEM>Py of becare <HI>3</HI></ITEM>
<ITEM>Pie of carpe <HI>4</HI></ITEM>
<ITEM>Sturgeon pie <HI>5</HI></ITEM>
<ITEM>Pie of dabs <HI>6</HI></ITEM>
<ITEM>Turbot pie <HI>7</HI></ITEM>
<ITEM>Trout pie <HI>8</HI></ITEM>
<ITEM>Plice pie <HI>9</HI></ITEM>
<ITEM>Eele pie <HI>10</HI></ITEM>
<ITEM>Pie of fre&s;h cod <HI>11</HI></ITEM>
<ITEM>Pie of carp without bones <HI>12</HI></ITEM>
<ITEM>The Cardinals pie <HI>13</HI></ITEM>
<ITEM>Pie of flounders <HI>14</HI></ITEM>
<ITEM>Pie of greno&s;t <HI>15</HI></ITEM>
<ITEM>Pie of &s;oales <HI>16</HI></ITEM>
<ITEM>Pie of &s;oales half fried <HI>17</HI></ITEM>
<ITEM>Pie made of ha&s;h of eeles <HI>18</HI></ITEM>
<ITEM>Tourte of flounders <HI>19</HI></ITEM>
<ITEM>Tourte of new Oy&s;ters <HI>20</HI></ITEM>
<PB N="211" REF="119">
<ITEM>Tourte of liver of lottes <HI>21</HI></ITEM>
<ITEM>Tourte of melts of carpes <HI>22</HI></ITEM>
<ITEM>Tourte of lottes <HI>24</HI></ITEM>
<ITEM>Tourte of carpes <HI>24</HI></ITEM>
<ITEM>Tourte of crawfi&s;h <HI>25</HI></ITEM>
<ITEM>Tourte of frogs <HI>26</HI></ITEM>
<ITEM>Tourte of tenches <HI>27</HI></ITEM>
<ITEM>Tourte of butter <HI>28</HI></ITEM>
<ITEM>Tourte of &s;pinage <HI>29</HI></ITEM>
<ITEM>Tourte of melon <HI>30</HI></ITEM>
<ITEM>Tourte of pi&s;taches <HI>31</HI></ITEM>
<ITEM>Tourte of almonds <HI>32</HI></ITEM>
<ITEM>Tourte of pumpkin <HI>33</HI></ITEM>
<ITEM>Tourte of peares <HI>34</HI></ITEM>
<ITEM>Tourte of creame <HI>35</HI></ITEM>
<ITEM>Tourte of apples <HI>36</HI></ITEM>
<ITEM>Tourte of franchipanne <HI>37</HI></ITEM>
<ITEM>Tourte of whites of eggs <HI>38</HI></ITEM>
<ITEM>Tourte of yolkes of eggs <HI>39</HI></ITEM>
<ITEM>Tourte of Ma&s;&s;epain <HI>40</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="advice">
<HEAD><HI>13.</HI> In&s;truction how to make the Pa|&s;try work for Fi&s;h.</HEAD>
<P>THe puft pa&s;te is made thus. Take four pounds of flowre, allayed with &s;alt and water, very &s;weet neverthele&s;s; after it is a little re&s;ted, &s;pread it with the quantity of two pounds of butter, joyn them together, and leave a third part of your pa&s;te empty,
<PB N="212" REF="120">
for to fold it up into three, and when your butter is &s;hut up, &s;pread your pa&s;te again very &s;quare, for to fold it up four-fold; after this, turn it up thus, other three turnes, and &s;et it in a coole place, for to u&s;e it upon occa&s;ion. And then &s;pread your pa&s;te proportionably to the pie or tourte which you have a mind to make up; and ob&s;erve that this pa&s;te is harder to be fed than any other.</P>
<P>The fine pa&s;te is made up with four pounds of flowre, and one pound and a half of butter, which you mu&s;t allay very well together with &s;alt, after this, let it re&s;t untill you have u&s;e for it, and make with it pies or tourtes.</P>
<P>The pa&s;te with warm water is made the &s;ame way, but you warm the water and the butter; after it is made, let it re&s;t more than the other, and handle it but a very little, le&s;t it burn, make pie or tourte with it.</P>
<P>The brown pa&s;te is made with flowre of Rye, with water and a little butter; you may put to it, if you will, &s;ome &s;alt and peper; when it is very &s;trong and re&s;ted, make veni|&s;on pa&s;ties with it.</P>
<P>All kind of pies, fat or lean, which are eaten warme, are &s;ea&s;oned the &s;elf &s;ame way, accor|ding to the meat. You may put in it the &s;ame garni&s;h of garden, as mu&s;hrums, troufles, &s;pa|ragus, yolks of eggs, bottoms of artichocks, capers, cardes, pi&s;taches.</P>
<P>For the fle&s;h pies, be&s;ides the garni&s;h of
<PB N="213" REF="120">
garden, you may put in them &s;weetbreads, &s;tones, combes, <HI>&amp;c.</HI></P>
<P>The fle&s;h pies garni&s;hed, and of meat very tender, will not endure the oven above two houres and a half; they of fi&s;h big or &s;mall, of the &s;ame &s;ize, as long.</P>
<P>The pie of young hare will not be in the oven above two houres, be it in puft pa&s;te or other; it is &s;erved warm and uncovered.</P>
<P>The pies which you will keep, mu&s;t be of a deeper ta&s;te or haut gou&s;t than tho&s;e which you make for to eat warm; if you carry them farre, the pa&s;te mu&s;t be &s;omwhat brown, and if it be fine, you mu&s;t get a basket made for the purpo&s;e for to carrie them in.</P>
<P>You mu&s;t lard your leane pies with Eele or Carp, well &s;ea&s;oned with peper, &s;alt, vinegar, and beaten cloves; make your pa&s;te fine, or otherwi&s;e, and &s;ea&s;on your pie with cloves, &s;alt, peper, fine herbs, and a <HI>chalotte;</HI> when it is made up, endore it, in the fle&s;h days, with the yolk of an egge; in Lent, with egs of pike allayed with water, and put it in the oven, and a while after give it vent.</P>
</DIV3>
<DIV3 TYPE="recipes">
<PB N="214" REF="121">
<HEAD>After the foregoing in&s;truction or word of advi&s;e, followeth the Method of the Pa&s;try-work for fi&s;h, concer|ning Pies and Tourts, ac|cording to the contents of the foregoing Table.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Salmon pie.</HEAD>
<P>AFter your fi&s;h is dre&s;&s;ed, lard it with Eele or Carp, &s;ea&s;oned with peper, &s;alt, and beaten cloves, then put it in pa&s;te, and over it a bay leaf, and good fre&s;h butter, or beaten lard, according to the day as you will u&s;e it; be&s;prinkle it with lard, with a drop of vinegar, and clo&s;e it up after the form of the fi&s;h; after it is baked, &s;erve it warme or cold.</P>
<P>The pies of Troute, <HI>Becare,</HI> Carp, and Stur|geon, are made up alike.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Pie of Dab.</HEAD>
<P>Dre&s;s your Dab, and &s;lit it on the top; if you will, lard it with Eele well &s;ea&s;oned, then dre&s;&s;e up your pie according to the bigne&s;&s;e of your Dab, and put it in it, well &s;ea&s;oned with &s;alt, peper, cloves, fine hearbs, mu&s;h|rums, morils, a little par&s;ley fryed with fre&s;h butter, mou&s;&s;erons, bottomes of artichocks,
<PB N="215" REF="121">
broken &s;paragus, and good fre&s;h butter, co|ver it with open work, and if you will, en|rich it with &s;ome works, and bake it; after it is baked, and well fed, &s;erve it with a &s;auce made with verjuice of grapes, and yolkes of egges.</P>
<P>The pies of Turbot, Trout, and Plice, are made the &s;ame way.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Eele pie.</HEAD>
<P>Dre&s;&s;e them, cut them into round &s;lices, and &s;ea&s;on them, make up your pie, and fill it up with eeles, hard yolks of eggs, mu&s;h|rums, troufles, if you have any bottomes of artichocks, and good fre&s;h butter; &s;erve it uncovered with a white &s;auce, made with yolks of eggs allayed in verjuice, and a drop of vinegar; le&s;t it &s;hould fall down, bind it with butter'd paper; when it is baked, take the pa|per off.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Pie of fre&s;h cod.</HEAD>
<P>Make it as that of Dab, and &s;erve it warm.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Pie of Carp without bones.</HEAD>
<P>Farce it the &s;ame way as for a fir&s;t cour&s;e, and make your pie up, put it into it garni&s;hed with what you will; bake it covered; after it hath baked two houres, &s;erve it uncovered with a white &s;auce.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Cut your Carp into peeces, and put it into pa&s;te, made up and &s;ea&s;oned with what you have; bake your pie, and &s;erve it uncovered with a white &s;auce.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<PB N="216" REF="122">
<HEAD><HI>6.</HI> Pie after the Cardinal's way.</HEAD>
<P>Take the fle&s;h of carpe and of eele, mince them well with butter, and &s;ea&s;on with &s;alt, peper, fine hearbs, and a few mu&s;hrums, then make up your pies, as &s;mall as you can; fill them up, cover, and endore them, and bake them, then &s;erve.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Pie of flounders.</HEAD>
<P>After they are dre&s;&s;ed, &s;lit them, and put them in your &s;heet of pa&s;te, &s;ea&s;on with &s;alt, peper, beaten clove, mu&s;hrums pa&s;&s;ed in the panne with brown butter, fre&s;h butter, and all what you have, cover it, bake it, and binde it with buttered paper; when it is baked, &s;erve with a white &s;auce, nutmeg, a <HI>chalotte,</HI> the juice and &s;lices of lemon, or of orenge.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Pie of greno&s;t.</HEAD>
<P>After it is dre&s;&s;ed, &s;lit it, and put it in your &s;heet of pa&s;te, &s;ea&s;oned with &s;alt, peper, fre&s;h butter, mu&s;hrums, trouffles, mou&s;&s;erons, moril|les, par&s;ley fried and bottomes of hartichocks; after the pie is made up &amp; bound with butter|ed paper, bake it, after it is baked, &s;erve it un|covered with a white &s;auce, or any other al|laying you have.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Pie of &s;oales.</HEAD>
<P>It is made the &s;ame way as that of dab, be|cau&s;e it is of the &s;ame kind of fle&s;h; It is eaten warme.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Pie of &s;oales half fried.</HEAD>
<P>Pa&s;&s;e them half in the panne with butter, take out the bone, and farce them with what
<PB N="217" REF="122">
you will, as mu&s;hrums, capers, trouffles, mou&s;&s;erons, bottomes of hartichocks, fre&s;h butter, all pa&s;&s;ed in the panne with par&s;ley and chibols minced very &s;mall; put them in|to pa&s;te made up, or into a &s;heet of puft pa&s;te, which you &s;hall put in a tourte panne, and over it the remnant of your farce, in &s;tead of garni&s;h, with yolks of eggs, and very fre&s;h butter; cover up your pie, and give it vent, a while after it is in the oven; when it is bak|ed &s;erve it with what &s;auce you will.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Pie made up with ha&s;h of eele.</HEAD>
<P>It is made the &s;ame way as that of carpe, but that becau&s;e the fle&s;h of eele is fatter than that of carpe, it mu&s;t not be allayed with but|ter, as that of carpe; onely mixe them toge|ther, and &s;ea&s;on them well with &s;alt, peper, a <GAP DESC="illegible" EXTENT="1 letter">ew of fine hearbs, then make a bed there|with, and over it put mu&s;hrums, morilles, trouffles, and a little par&s;ley minced, pa&s;&s;ed in the panne with butter, and over all that the remnant of your ha&s;h; then &s;hut up your pie, and bake it; after it is baked, &s;erve it with a white &s;auce.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Tourte of flounders.</HEAD>
<P>It is made the &s;ame way as the pie of floun|ders, above mentioned.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Tourte of new oi&s;ters.</HEAD>
<P>After your oi&s;ters are clean&s;ed and white|ned in warme water, pa&s;&s;e them in the panne with very fre&s;h butter, par&s;ley, and minced chibols, and mu&s;hrums, all well &s;ea&s;oned;
<PB N="218" REF="123">
put all into a &s;heet of what pa&s;te you will, and garni&s;h with hard yolks of eggs, bot|toms of hartichocks, morilles, broken &s;para|gus, all well fried; cover up your tourte, and bake it; after it is baked, &s;erve with good &s;auce, which you &s;hall make thus; pa&s;te in the panne two or three chibols whole, &s;alt, peper, a drop of verjuice or of vinegar, then when it is brown, mixe with it two yolks of eggs well allayed with verjuice, take out the chibols, and put your tourte boiling hot, with a little nutmeg, &s;tirre it a little, and &s;erve it uncovered.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Tourte of liver of lotte.</HEAD>
<P>After it is whitened a very little in warme water, very cleane, and dried, put it into a &s;heet of pa&s;te, then frie mou&s;terons, morilles, trouffles, broken &s;paragus, a little par&s;ley minced, bottoms of hartichocks, <HI>cardons,</HI> or <HI>cardes</HI> &s;od, and yolks of eggs, all well &s;ea|&s;oned; and in &s;uch a proportion as your tourte may not change it's name, and that the gar|ni&s;h may not exceed the principall, bake it, when it is baked, &s;erve.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Tourte of laictances of carpes.</HEAD>
<P>It is made as that of lottes here under, with &s;uch garni&s;h as you have.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Tourte of lotte.</HEAD>
<P>Whiten it well with water warme enough, for to take off the &s;lime, untill it be white, then cut it into round &s;lices as far as half the head, put it into a &s;heet of pa&s;te with &s;alt, pe|per,
<PB N="219" REF="123">
beaten cloves, capers, mu&s;hrums, hard yolks of eggs, bottoms of hartichocks, par&s;ley, chibols well minced, and upon, very fre&s;h butter, &s;hut it up with a &s;heet of puft pa&s;te, if you have any; When it is baked, &s;erve it uncovered with a white &s;auce, and garni&s;hed with the lid cut into foure.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<HEAD><HI>17.</HI> Tourte of carpe</HEAD>
<P>It is made and &s;ea&s;oned a like with that of lotte, but that it mu&s;t not be &s;calded, but well &s;cailed.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Tourte of crawfi&s;h.</HEAD>
<P>Seeth them with &s;alt, peper, and very little vinegar, take off the feet, and the taile, then dre&s;&s;e them, and pa&s;&s;e them in the pan with very fre&s;h butter, mu&s;hrums, and all what you have to put in it, not forgetting &s;ome par&s;ly minced, &s;ea&s;on all well, and put it in what pa&s;te you will, fine or puft; after it is baked, &s;erve it with a red &s;auce, which you will make, if you &s;tamp &s;ome bones of craw|fi&s;hes, and after you have &s;trained them through a linnen cloth, mixe them with &s;ome broth, &s;ome yolks of eggs, a drop of verjuice, and a little nutmeg; put this &s;auce in your tourte as it comes out of the oven, and ready to &s;erve, then &s;erve it uncovered.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Tourte of frogs.</HEAD>
<P>Pa&s;&s;e the great legs in the panne with good butter very fre&s;h, mu&s;hrums, par&s;ley, harti|chocks &s;od and cut; and capers, all well &s;ea|&s;oned, put it into a &s;heet of fine or puft pa&s;te,
<PB N="220" REF="124">
and bake it; after it is baked, &s;erve uncovered with a white &s;auce.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Tourte of tenches.</HEAD>
<P>Scald them, and cau&s;e them to become white, then dre&s;&s;e them, and cut them into round &s;lices, put them into your &s;heet of tourte, or pie, make it up and garni&s;h with all what you have, as very fre&s;h butter, ca|pers, and minced par&s;ley, bake them; after they are baked, &s;erve with a white &s;auce, and a little nutmeg.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Tourte of butter.</HEAD>
<P>Melt a peece of butter; after it is melted, put &s;ome &s;ugar in it, and &s;ome &s;tamped al|monds with a little creame or milke allayed with flowre &s;od, then make a &s;heet of fine or puft pa&s;te, put your implements into it, make a brimme about it, bake it and &s;erve it &s;ugred, and with &s;weet water, if you have any.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Tourte of &s;pinage.</HEAD>
<P>Take &s;pinage leaves, clean&s;e and whiten them: after they are whitened, draine them, and mince them very &s;mall, after they are minced, allay them with &s;ome melted butter, &s;alt, &s;ugar, and the weight of a macaron of &s;tamped almonds; then put all in your &s;heet of pa&s;te and bake it; after it is baked, &s;erve it &s;ugred, and if you will, garni&s;hed about the di&s;h with lemon peele pre&s;erved.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Tourte of meloone.</HEAD>
<P>Grate your meloone, and &s;tampe it in a
<PB N="221" REF="124">
mortar; melt &s;ome butter, and put it with &s;ugar, a corne of peper, &s;alt, and a macaron, mixe all together, garni&s;h your &s;heet with it, and &s;erve it &s;ugred.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Tourte of pi&s;taches.</HEAD>
<P>After your pi&s;taches are peeled, beat them, and lea&s;t they become oily, be&s;prinkle them with flower of orenge water, or other &s;weet water; melt as much butter as there is of pi&s;t|&s;taches and take as much &s;ugar, a little &s;alt, and the crummes of white bread fried, and a drop of milke, and all being well allayed to|gether, put it into a &s;heet of fine pa&s;te, make the tourte and the &s;heet very thinne; bake it, &s;ugar it, and &s;erve it warme, and be&s;prink|led with what &s;weet water you will.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Tourte of Almonds.</HEAD>
<P>It is made the &s;ame way, but that for to be&s;prinkle it, you mu&s;t u&s;e milke in &s;tead of &s;weet waters.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Tourte of pompkin.</HEAD>
<P>Boile it with good milk, pa&s;&s;e it through a &s;training panne very thicke, and mixe it with &s;ugar, butter, a little &s;alt; and if you will a few &s;tamped almonds; let all be very thinne, put it in your &s;heet of pa&s;te, bake it; after it is is baked, be&s;prinkle it with &s;ugar, and &s;erve.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Tourte of peares.</HEAD>
<P>Pare your peares, and cut them very thin, &s;eeth them with water and &s;ugar; after they are well &s;od, put in a little of &s;ome very fre&s;h
<PB N="222" REF="125">
butter, beate all together, and put it in your &s;heet of pa&s;te very thinne; binde it, if you will, and bake it; when it is baked be|&s;prinkle it with water of flowers, &s;ugar it, and &s;erve.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Tourte of creame.</HEAD>
<P>Take very new creame, and allay it with a few beaten almonds, &s;ome &s;ugar, and a little milke pappe well &s;od; let all boile together a very little, and when all this is cold, put it in your &s;heet of pa&s;te, and bake it; after it is baked, &s;ugar it well, and if you will, put muske to it, and &s;erve.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Tourte of apples.</HEAD>
<P>It is made the &s;ame way as that of peare.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Tourte of franchipanne.</HEAD>
<P>Take the faire&s;t flowre you can get, and allay it with whites of eggs; pre&s;ently take the twelfth part of your pa&s;te, and &s;pread it untill you may &s;ee through it; butter your plate, or tourte panne, &s;pread this fir&s;t &s;heet, dre&s;&s;e it up, butter it at the top, and doe the &s;ame to the number of &s;ix, then put what creame you will, and make the top as the bottome to the number of &s;ix &s;heets; bake your tourte lea|&s;urely; after it is baked, be&s;prinkle it with water of flowers, &s;ugar it well and &s;erve.</P>
<P>You mu&s;t have a care to worke up your pa&s;te as &s;oone as it is made, becau&s;e it drieth up &s;ooner then you are aware, and when it is dry, it is unu&s;efull, becau&s;e your &s;heets mu&s;t
<PB N="223" REF="125">
be as thinne as cobwebs, therefore you mu&s;t choo&s;e a moi&s;t place.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Tourte of whites of eggs.</HEAD>
<P>After they are well beaten, &s;ea&s;on them with a little &s;alt and &s;ugar, melt &s;ome fre&s;h butter with milke, mixe all together, then put all into your &s;heet of fine pa&s;te; bake it; when it is baked, &s;erve it warme and &s;ugred.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Tourte of yolks of eggs.</HEAD>
<P>Allay together &s;ome butter, five yolks of eggs, &s;ome &s;ugar, two macarons; a little &s;alt and milk; make up your tourte with them, and bake it, when it is baked, &s;erve it &s;ugred with lemon peele very thinne over it.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Tourte of Ma&s;&s;epin,</HEAD>
<P>For to make it full, gla&s;ed, and broad as a plate; take halfe a pound of almonds, and a quarteron of &s;ugar; beat your almonds, and put &s;ome &s;ugar in; &s;pread your pa&s;te, worke it low enough, and bake it on a hollow plate, upon a &s;mall fire; make a creame with milke, whereof you will finde the making hereafter; fill up this pa&s;te with it about the thickne&s;s of half an inche; bake it, and pa&s;&s;e the fire-&s;hovell over it; put over it, either cherries, or &s;trawberries, or rasberies, or goo&s;eberries, or verjuice, or pre&s;erved apricoks, a little more then half; after it is filled, put it in the oven againe, and make a <HI>gla&s;ing</HI> with the half of the white of an egge, and &s;ix times as much &s;ugar well beaten together; when you are ready
<PB N="224" REF="126">
to &s;erve, powre it over your tourte, and give is a quick fire and little, then &s;erve upon a plate.</P>
<P>For to make the creame of which mention is made above, allay a very little flowre with a quart of milk, &s;eeth it well, and let it be very thinne; then put a little butter in it, four yolks of eggs, and two whites well bea|ten; &s;tirre well all over the fire, and mixe with it a very little &s;alt and &s;ugar, about half the quantity of your cream.</P>
<P>For to make it green, put in it &s;ome beaten pi&s;taches, or &s;ome of the grating of lemon peele pre&s;erved.</P>
<P>You may &s;erve your tourte gla&s;ed without con&s;its, and at the fruit, as well as at the in|tercour&s;e.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="preserves" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table of &s;everal &s;orts of roots, herbs, and other things to bee pre&s;erved, or pickled, for to keep in a hou&s;hold or ordinary.</HEAD>
<LIST>
<ITEM>MElted butter <HI>1</HI></ITEM>
<ITEM>Artichocks <HI>2</HI></ITEM>
<ITEM>Cowcombers <HI>3</HI></ITEM>
<ITEM>Pur&s;lane <HI>4</HI></ITEM>
<ITEM>Lettice <HI>5</HI></ITEM>
<PB N="225" REF="126">
<ITEM>Trouffles <HI>6</HI></ITEM>
<ITEM>Red beets <HI>7</HI></ITEM>
<ITEM>Sparagus <HI>8</HI></ITEM>
<ITEM>Green pea&s;e <HI>9</HI></ITEM>
<ITEM>Succorie <HI>10</HI></ITEM>
<ITEM>Mu&s;hrums <HI>11</HI></ITEM>
<ITEM>Coleworts (or cabidge) <HI>12</HI></ITEM>
<ITEM>Soales <HI>13</HI></ITEM>
<ITEM>Oy&s;ters <HI>14</HI></ITEM>
<ITEM>Combes &s;alted <HI>15</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD><HI>14.</HI> A Method how to pickle all them for keeping.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Butter melted.</HEAD>
<P>WHen it is cheap, you may buy a quan|tity, and melt it for to u&s;e it upon oc|ca&s;ion; which for to doe, put it into a pan, let it melt lea&s;urely, until the cream go to the bottom, and that it becomes clear at the top; put it into a pot, and when it is cold, keep it for your u&s;e.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Artichocks.</HEAD>
<P>Cut off the choak, and what is too hard a|bout them (that is called artichocks in bot|toms) &s;teep them in fre&s;h water for to whiten them, drain and dry them; after this, put them into a pot with &s;alt, peper, vinegar, melted butter, clove, and &s;ome bay leaf; cover them well, and keep them untill you have
<PB N="226" REF="127">
u&s;e for them; and then un&s;alt them in luke|warm water; after they are un&s;alted, &s;eeth them with butter, or &s;ome peece of lard, or &s;ome fat; after they are &s;od, &s;erve them with a white &s;auce or garni&s;hed.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Cowcombers.</HEAD>
<P>Take them very &s;mall, whiten them in fre&s;h water, and &s;tick them with cloves, then put them in a pot with &s;alt, peper, vinegar, and bay leafe; cover them &s;o clo&s;e that no aire may get in, and &s;erve them in &s;alat.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Pur&s;laine.</HEAD>
<P>It is pickled as the cowcomber, and you may &s;erve them together.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Lettice.</HEAD>
<P>Choo&s;e the harde&s;t, and take off the great leaves, whiten them in fre&s;h water, and drain them; when they are drained, &s;tick them with cloaves, and &s;ea&s;on them with &s;alt, pe|per, vinegar, and bay leaf; cover them wel, and when you will &s;erve them, un&s;alt them, then &s;eeth them, and u&s;e them for garni&s;h, or for &s;alat.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Troufles.</HEAD>
<P>Boyl them with the be&s;t &s;trong wine you can get, &s;alt, peper, and clove, then take them out, and put them in a pot with &s;alt, peper, vinegar, cloves, and &s;ome bay leaves; cover them well; when you will u&s;e them, un|&s;alt them, and &s;eeth them with wine, and &s;erve them in a plated napkin.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<PB N="227" REF="127">
<HEAD><HI>7.</HI> Red beets, or red par&s;nips.</HEAD>
<P>Wa&s;h them very clean, and &s;eeth them; when they are &s;od, peel them, and put them in a pot with &s;alt, peper, and vinegar, for to u&s;e them when you will.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Sparagus.</HEAD>
<P>Put them in a pot with melted butter, vi|negar, &s;alt, peper, and cloves; cover them well, and for to u&s;e them, un&s;alt them; when they are un&s;alted, &s;eeth them in hot water; when they are &s;od, &s;erve them with a white &s;auce, either for to garni&s;h potages, or for &s;alat, or for pa&s;try work.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Green pea&s;e.</HEAD>
<P>Take them as they come out of the cod, fry them with butter, and &s;ea&s;on them well, as if you would eat them then, but do not fry them &s;o much; then put them into an earthen pot, &s;ea&s;on them again, and cover them well; put them in a cool place, and when you will u&s;e them, un&s;alt them, and pa&s;s them in the panne, as before.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Succery.</HEAD>
<P>Tie it, and whiten it in &s;and; when you think that it may be kept, clean&s;e it well, and put it in a pot with &s;alt, peper, a little vinegar, and ro&s;emarie; when you will u&s;e it, un&s;alt it, to &s;erve it for &s;alat, or for to &s;eeth it for to garni&s;h, or for to farce.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Mu&s;hrums.</HEAD>
<P>Take the harde&s;t and the redde&s;t you can get, fry them whole with butter, as for to eat pre&s;ently; after they are fryed and well &s;ea|&s;oned,
<PB N="228" REF="128">
put them in a pot with more &s;ea&s;oning of butter, and a drop of vinegar, untill they &s;teep; cover them &s;o that no air may get in; for to u&s;e them, &s;teep them in &s;everall waters lukewarm, then fry them, as if they were but newly gathered.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Take the bigge&s;t and large&s;t, whiten them in their water between two di&s;hes, and draine them; after that, pickle them with vinegar, &s;alt, peper, and lemon, or orange peel; after they are pickled a while, take them out and fry them with refined butter, and a little flowre; after they are fryed, put them into another pickle, if you will keep them long.</P>
<P>You may u&s;e them for garni&s;h, or for frit|ters, or for to farce.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Cabidge.</HEAD>
<P>Take the harde&s;t, and &s;lit them into four on the &s;ide of the &s;talk, then whiten them in fre&s;h water, and dry them; put them into a &s;alting tub, or into a pot, with &s;alt, peper, vinegar and bay leaves, or a little ro&s;emary&punc; You may &s;tick them with cloves, and when you will u&s;e them, un&s;alt them in lukewarm water, for to put them in the potage, and not for &s;alat; when they are &s;od, &s;erve.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Soales.</HEAD>
<P>Take them very new, and clean&s;e them; if they are big, &s;lit them on the top, and flowre them after you have dryed them, then fry them halfe with butter or oyle, and put
<PB N="229" REF="128">
them neatly into a pot, with &s;alt, peper, beaten clove, lemon, or orange peele, and vinegar; cover them well, and for to u&s;e them, take them out of the pot, and &s;teep them in water; when they are un&s;alted, fry them with butter, or oyl for them that love it; forget not to flowre them well; and &s;erve them with orange or lemon, or, if you will, after you have pa&s;&s;ed them in the panne, open the bone, and put them with ragou&s;t; which for to doe, put in &s;ome capers, anchovies, mu&s;hrums, troufles, and all what you can get; then &s;tove or &s;oak them, and &s;erve with a &s;auce thickned, and the juice of lemon or of orange.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Oy&s;ters,</HEAD>
<P>Take them our of the &s;hell, and whiten them, or as they are, put them into a pot, and &s;ea&s;on them with &s;alt, peper, beaten cloves, and &s;ome bay leaves, cover them well, or if you will you may put them into a barrell; when you will u&s;e them, un&s;alt them; you may garni&s;h with them, or make fritters, or fry them.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Combes &s;alted.</HEAD>
<P>Let the blood be well taken out, and put them in a pot with melted &s;alt, peper, cloves, a drop of vinegar, and &s;ome bay leaves, co|ver them well, and &s;et them in a place which is neither cool nor warme; when you will u&s;e them, take what you have need of, un&s;alt them in lukewarme water; and change them
<PB N="230" REF="129">
very often, when they are well un&s;alted, boyl &s;ome water, and &s;cald them; when they are very clean, &s;eeth them with broth, or with water; when they are almo&s;t enough, put a bundle of herbs with butter or lard, and a &s;lice of lemon: After they are well &s;od, u&s;e them for to garni&s;h what you will with them.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="salted things" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>Another Table of things to be &s;alted for to keep, &s;pecially for a Cook of Pa&s;try.</HEAD>
<LIST>
<ITEM>CArdes of Artichock <HI>1</HI></ITEM>
<ITEM>Palats of beef <HI>2</HI></ITEM>
<ITEM>Tongues of mutton <HI>3</HI></ITEM>
<ITEM>Pickled pullets <HI>4</HI></ITEM>
<ITEM>Rams &s;tones <HI>5</HI></ITEM>
<ITEM>Young pidgeons <HI>6</HI></ITEM>
<ITEM>Butter &s;alted <HI>7</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>The Method.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Cardes of Artichocks.</HEAD>
<P>CHu&s;e the white&s;t &s;talkes, cut them half a foot long, take all the &s;trings out, &s;teep them in fre&s;h water, and change them two or
<PB N="231" REF="129">
three times; whiten and drain them, put them in a pot, and &s;alt them; when they are &s;alted, melt, and refine one pound of butter, and powre it over them, for to &s;et them up, and u&s;e them upon occa&s;ion.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Palats of beef.</HEAD>
<P>Salt them, as they come out of the head, and &s;et them up untill you have occa&s;ion to u&s;e them; then un&s;alt them; after they are un&s;alted, &s;eeth them, and take the skin off, and the <HI>barbillons,</HI> then cut them into peeces, or into &s;lices; put them with ragou&s;t, or garni&s;h with them, all what you have to garni&s;h, even the Pa&s;try work, wherein they may be very u&s;efull.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Tongues of mutton.</HEAD>
<P>As they are taken out of the head, &s;alt them; when you will u&s;e them, un&s;alt, and &s;eeth them; after they are &s;od, dre&s;s them neatly, &s;lit them, and put them on the grid|iron, with crums of bread and &s;alt; after they are ro&s;ted, make a &s;auce with verjuice, a drop of vinegar, minced par&s;ley, chippings of bread, a little of pot broth, and &s;tove or &s;oak them, then &s;erve.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Pullets pickled.</HEAD>
<P>After they are dre&s;&s;ed, cut them into halfs, and dry them well, flowre them, and fry them half, then put them in a pot with &s;alt, peper, vinegar, and fine hearbs; cover them untill you will u&s;e them; and then un&s;alt them in fre&s;h or lukewarme water, which is the be&s;t;
<PB N="232" REF="130">
when they are un&s;alted, dry them, and flowre them, then fry them; after they are fryed, &s;erve, and if you will have them to make a &s;hew; you mu&s;t make an allaying with egges and flowre, fry them, and put them in &s;auce with juice of orange.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Rammes &s;tones.</HEAD>
<P>Take off the fir&s;t skinne, and flit them on the top, to make them take &s;alt; put them in a pot, and &s;et them in a coole place; for to u&s;e them, un&s;alt them, and &s;eeth them, then u&s;e them how you will.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Young pidgeons.</HEAD>
<P>After you have flatted them well, dry them, flowre and fry them, then put them in a pot; with vinegar, peper, cloves, and fine hearbs; when you will u&s;e them, un&s;alt them, for to put them with ragou&s;t, or with potage, or into pa&s;te, or for to &s;erve them pickled.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Salt butter.</HEAD>
<P>Wa&s;h it well in fre&s;h water, and draine it, then put it into an earthen panne, and knead it with white &s;alt, clove, and &s;ome bay leaves, and &s;ome ani&s;eed &s;tamped, if you will; after this, put it into a pot, and cover it well with paper or parchment, after you have taken out the water that comes out of it, &s;et it in the cellar, and u&s;e it.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="Lenten broths" TYPE="part">
<PB N="233" REF="130">
<HEAD>A Method how to make in Lent the broths of Fi&s;h, of Pea&s;e, of Herbs, and of Almonds.</HEAD>
<DIV3 TYPE="recipe">
<HEAD>Broth of fi&s;h.</HEAD>
<P>MAke your broth with half water and half of pea&s;e broth, take the bones of Carp, or of other fi&s;h, with an onion &s;ticked with cloves, a bundle of herbs, and &s;ome &s;alt, &s;eeth all well together, with crums of bread, and &s;ome butter; then &s;train it, and u&s;e it for &s;uch broth as you will, except that of herbs, the pea&s;e broth and many potages which are with|out fi&s;h.</P>
<P>You may u&s;e it for the potage of Crawfi&s;h, boyling it a while with the &s;hels of your Crawfi&s;h &s;tamped, and &s;trained through a lin|nen cloath, by the means whereof your broth will become red; afterwards &s;train all, &s;ea&s;on it, and take it up, and &s;tove it.</P>
</DIV3>
<DIV3 TYPE="recipe">
<HEAD>Pea&s;e broth.</HEAD>
<P>For to make pea&s;e broath clear, and that it be good, &s;teep your pea&s;e from one day to the next, after you have clen&s;ed them well; then &s;eeth them with river or fountain water lukewarm; when they are almo&s;t enough, take out your pea&s;e broth, and u&s;e it for what you will.</P>
<P>You will finde the broth of herbs in the po|tages for lean dayes.</P>
</DIV3>
<DIV3 TYPE="recipe">
<PB N="234" REF="131">
<HEAD>Broth of Almonds.</HEAD>
<P>Peel well your Almonds in very warm wa|ter, and &s;tamp them in a mortar, and as you &s;tamp them, be&s;prinkle them with fre&s;h water; after they are well &s;tamped, put them with fi&s;h broth, and crums of bread, then boyl all with &s;alt, butter, an onion &s;ticked, and le|mon peele, whereof the upper skin to be taken off; after it is &s;od, pa&s;&s;e it through a &s;trainer, and put it into a pot untill you have u&s;e for it.</P>
<P>For to make Almond broth with milk, peel well your Almonds; &s;tamp them, and in &s;tamping of them, from time to time be|&s;prinkle them with milk; when they are well &s;tamped, put them with very fre&s;h butter, crums of bread, &s;alt, a little clove, and a little cinnamon, boyl all a little while, and then pa&s;&s;e it through the &s;trainer; when you are ready to &s;erve, boyl it with &s;ugar, and &s;erve.</P>
<P>All the Lent Potages are made and &s;ea&s;on|ed as tho&s;e for the lean dayes, but that you put no eggs in them; but in &s;ome you mixe &s;ome pea&s;e broth; in others which you will &s;erve white, or marbled, you put &s;ome broth of Almonds; &s;tove and garni&s;h them as the others.</P>
</DIV3>
</DIV2>
<DIV2 N="potages for Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="235" REF="131">
<HEAD>A Table of the Potages for Lent.</HEAD>
<LIST>
<ITEM>POtage of Crawfi&s;h <HI>1</HI></ITEM>
<ITEM>Potage of ha&s;h of Carps <HI>2</HI></ITEM>
<ITEM>Potage of herbs <HI>3</HI></ITEM>
<ITEM>Potage of tenches farced, with turnips <HI>4</HI></ITEM>
<ITEM>Queens potage <HI>5</HI></ITEM>
<ITEM>Prince&s;ses potage <HI>6</HI></ITEM>
<ITEM>Potage of Tortoi&s;e <HI>7</HI></ITEM>
<ITEM>Potage of mu&s;hrums <HI>8</HI></ITEM>
<ITEM>Potage of Soales <HI>9</HI></ITEM>
<ITEM>Potage of Smelts <HI>10</HI></ITEM>
<ITEM>Potage of Sparagus <HI>11</HI></ITEM>
<ITEM>Potage of ha&s;lets (atteraux) <HI>12</HI></ITEM>
<ITEM>Potage of lettice <HI>13</HI></ITEM>
<ITEM>Potage of coleworts (or cabidge) with milk <HI>14</HI></ITEM>
<ITEM>Potage of coleworts (or cabidge) with pea&s;e broth. <HI>15</HI></ITEM>
<ITEM>Potage of pumpkin <HI>16</HI></ITEM>
<ITEM>Potage of pumpkin with milk <HI>17</HI></ITEM>
<ITEM>Potage of turnips with white broth <HI>18</HI></ITEM>
<ITEM>Potage of fried turnips <HI>19</HI></ITEM>
<ITEM>Potage of pea&s;e broth <HI>20</HI></ITEM>
<ITEM>Potage without butter <HI>21</HI></ITEM>
<ITEM>Potage of &s;mall vailes (profiteolies) <HI>22</HI></ITEM>
<ITEM>Potage of Onion <HI>23</HI></ITEM>
<ITEM>Potage of Mus&s;les <HI>24</HI></ITEM>
<ITEM>Potage of Frogs <HI>25</HI></ITEM>
<ITEM>Potage of Greno&s;ts <HI>26</HI></ITEM>
<ITEM>Potage of Salmon with a &s;weet &s;auce <HI>27</HI></ITEM>
<ITEM>Potage of bran <HI>28</HI></ITEM>
<ITEM>Potage of frogs with almonds <HI>29</HI></ITEM>
<PB N="236" REF="132">
<ITEM>Potage of hops <HI>30</HI></ITEM>
<ITEM>Potage of turnips <HI>31</HI></ITEM>
<ITEM>Potage of leeks with milke <HI>32</HI></ITEM>
<ITEM>Potage of broken &s;paragus <HI>33</HI></ITEM>
<ITEM>Potage of coliflowers <HI>34</HI></ITEM>
<ITEM>Potage of fidele <HI>35</HI></ITEM>
<ITEM>Potage of rice <HI>36</HI></ITEM>
<ITEM>Potage of tailladin <HI>37</HI></ITEM>
<ITEM>Potage of Macreu&s;e with ragou&s;t <HI>38</HI></ITEM>
<ITEM>Potage of macreu&s;e with turnips <HI>39</HI></ITEM>
<ITEM>Potage of leeks with pea&s;e broth <HI>40</HI></ITEM>
<ITEM>Potage of flounders <HI>41</HI></ITEM>
<ITEM>Potage of Gournet <HI>42</HI></ITEM>
<ITEM>Potage of lentils. <HI>43</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>16. Di&s;cour&s;e of the potages for Lent.</HEAD>
<DIV4 N="1" TYPE="recipe">
<HEAD><HI>1.</HI> Potage of Crawfi&s;h.</HEAD>
<P>Serve it with pea&s;e broth.</P>
</DIV4>
<DIV4 N="2" TYPE="recipe">
<HEAD><HI>2.</HI> Potage of ha&s;h of carpes.</HEAD>
<P>With pea&s;e broth and almonds.</P>
</DIV4>
<DIV4 N="3" TYPE="recipe">
<HEAD><HI>3.</HI> Potage with hearbs.</HEAD>
<P>With a very little of pea&s;e broath.</P>
</DIV4>
<DIV4 N="4" TYPE="recipe">
<HEAD><HI>4.</HI> Potage of tenches farced with turnips.</HEAD>
<P>With fried flowre, and a little of pea&s;e broath.</P>
</DIV4>
<DIV4 N="5" TYPE="recipe">
<HEAD><HI>5.</HI> Queen's potage.</HEAD>
<P>With broth of carpe, or of other fi&s;h mixed
<PB N="237" REF="132">
with pea&s;e broth and almonds.</P>
</DIV4>
<DIV4 N="6" TYPE="recipe">
<HEAD><HI>6.</HI> Prince&s;&s;e's potage.</HEAD>
<P>It is made with pea&s;e broth, which you &s;eeth with the bones of carpe.</P>
</DIV4>
<DIV4 N="7" TYPE="recipe">
<HEAD><HI>7.</HI> Potage of tortoi&s;e.</HEAD>
<P>With a little of pea&s;e broth.</P>
</DIV4>
<DIV4 N="8" TYPE="recipe">
<HEAD><HI>8.</HI> Potage of mu&s;hrums.</HEAD>
<P>With pea&s;e broth.</P>
</DIV4>
<DIV4 N="9" TYPE="recipe">
<HEAD><HI>9.</HI> Potage of &s;oales.</HEAD>
<P>With pea&s;e broth.</P>
</DIV4>
<DIV4 N="10" TYPE="recipe">
<HEAD><HI>10.</HI> Potage of &s;melts.</HEAD>
<P>With good broth mixed with almonds.</P>
</DIV4>
<DIV4 N="11" TYPE="recipe">
<HEAD><HI>11.</HI> Potage of &s;paragus.</HEAD>
<P>With pea&s;e broth and hearbs.</P>
</DIV4>
<DIV4 N="12" TYPE="recipe">
<HEAD><HI>12.</HI> Poge of ha&s;lets.</HEAD>
<P>Take it out of the be&s;t broth.</P>
</DIV4>
<DIV4 N="13" TYPE="recipe">
<HEAD><HI>13.</HI> Potage of lettice.</HEAD>
<P>With pea&s;e broth, or coleworts.</P>
</DIV4>
<DIV4 N="14" TYPE="recipe">
<HEAD><HI>14.</HI> Potage of cabidge with fried bread.</HEAD>
<P>With a little pea&s;e broth.</P>
</DIV4>
<DIV4 N="15" TYPE="recipe">
<HEAD><HI>15.</HI> Potage of cabidge or coleworts with milke.</HEAD>
<P>With a little pea&s;e broath, and much butter.</P>
</DIV4>
<DIV4 N="16" TYPE="recipe">
<HEAD><HI>16.</HI> Potage of cabidge or coleworts with pea&s;e broth.</HEAD>
<P>Put in your pea&s;e broth an onion &s;ticked with cloves, peper, and &s;alt; when it is en|ough, &s;erve it well garni&s;hed with your ca|bidge or coleworts, and &s;ome peece of fried bread, which &s;hall have boiled with it.</P>
</DIV4>
<DIV4 N="17" TYPE="recipe">
<PB N="238" REF="133">
<HEAD><HI>17.</HI> Potage of pumpkin.</HEAD>
<P>Seeth well your pumpkin, &s;o that it be more thickned then ordinary, then frie a chi|boll with butter, and put it in it with &s;alt, and &s;erve with peper.</P>
</DIV4>
<DIV4 N="18" TYPE="recipe">
<HEAD><HI>18.</HI> Potage of pumpkin with milke.</HEAD>
<P>After it is well &s;od, pa&s;&s;e it through a &s;train|ing panne, and leave not much broth in it, becau&s;e of the milke which you mu&s;t put in it; when it is well &s;ea&s;oned with milke and a little butter, &s;tove or &s;oak your bread, and &s;erve with peper if you will.</P>
</DIV4>
<DIV4 N="19" TYPE="recipe">
<HEAD><HI>19.</HI> Potage of turnips with white broth.</HEAD>
<P>Scrape your turnips, and put them in a pot with water; when they are well &s;od, &s;ea&s;on them with &s;alt, and a bundle of hearbs; when you will take up, take it from off the fire, put in &s;ome butter very fre&s;h, and &s;tirre it off the fire, and doe not put it to it againe, then &s;erve with a little almond broth over it.</P>
</DIV4>
<DIV4 N="20" TYPE="recipe">
<HEAD><HI>20.</HI> Potage of turnips fried.</HEAD>
<P>Scrape them, and cut them in two or other|wi&s;e, whiten, and flowre them; after they are dried, frie them, and &s;eeth them in water, with a little peper, and an onion &s;ticked with cloves; when you will take up, if your broath is not thickned, you may put in it a little flowre fried, with a drop of vinegar, then &s;erve.</P>
</DIV4>
<DIV4 N="21" TYPE="recipe">
<HEAD><HI>21.</HI> Potage of pea&s;e broth.</HEAD>
<P>Take the cleere&s;t, and put it in a pot, then frie &s;ome &s;orrell, chervell, and a little par&s;ley,
<PB N="239" REF="133">
with &s;ome butter, put all in a pot, &s;eeth it well and &s;ea&s;on it well; &s;tove your potage, and &s;erve it with par&s;ley roots &s;od with it.</P>
</DIV4>
<DIV4 N="22" TYPE="recipe">
<HEAD><HI>22.</HI> Potage without butter.</HEAD>
<P>It is made with great &s;tore of hearbs well &s;ea&s;oned, and &s;od with a cru&s;t of bread; &s;tove or &s;oake, and &s;erve.</P>
</DIV4>
<DIV4 N="23" TYPE="recipe">
<HEAD><HI>23.</HI> Potage of <HI>profiteoles,</HI> or &s;mall vailes.</HEAD>
<P>Take it out of many broths, then open &s;ix loaves made of purpo&s;e; make a hole on the top, and take out the crum; frie them with butter, and fill them with melts of carps, mu&s;hrums, broken &s;paragus, and ob&s;erve, that they mu&s;t be &s;od before you fill them. After they are full, &s;tove or &s;oak them lea&s;urely up|on your potage, which you &s;hall garni&s;h with melts, mu&s;hrums, broken &s;paragus, and &s;erve.</P>
<P>The potage of onion is made the &s;ame way as that out of Lent.</P>
</DIV4>
<DIV4 N="24" TYPE="recipe">
<HEAD><HI>24.</HI> Potage of mu&s;&s;les.</HEAD>
<P>It is made the &s;ame way, as that out of Lent, but that you put no eggs to it; you may put in it &s;ome almond broath, or of &s;ome ra|gou&s;t, &s;erve it garni&s;hed with mu&s;&s;les.</P>
</DIV4>
<DIV4 N="25" TYPE="recipe">
<HEAD><HI>25.</HI> Potage of frogs.</HEAD>
<P>Break the bones, and tru&s;&s;e them up, then whiten them, and draine them; put them in a di&s;h, untill you have made &s;ome pea&s;e broth, frie into it a little par&s;ley minced, with butter; after they have boiled, put them into your
<PB N="240" REF="134">
broth, and take them out foorthwith; allay a little &s;a&s;tron, and put it in your pot, &s;tove or &s;oak your bread, garni&s;h it with your frogs, and &s;erve.</P>
</DIV4>
<DIV4 N="26" TYPE="recipe">
<HEAD><HI>26.</HI> Potage of greno&s;ts.</HEAD>
<P>It is made the &s;ame way as out of Lent.</P>
</DIV4>
<DIV4 N="27" TYPE="recipe">
<HEAD><HI>27.</HI> Potage of &s;almon with a &s;weet &s;auce.</HEAD>
<P>Cut it into &s;lices, and pickle it, pa&s;&s;e your &s;lices in the panne with butter, &s;ticke them with cloves, and put them between two di&s;hes with &s;ome butter, a bundle of herbs, &s;ugar, wine, a little &s;alt, and peper well beaten; &s;tove or &s;oak them, then drie your bread, and &s;tove or &s;oak it al&s;o with &s;ome other broth; garni&s;h it afterwards with your &s;lices of &s;al|mon, the &s;auce over it, and garni&s;hed, if you will, with figgs or prunes of brignoll.</P>
</DIV4>
<DIV4 N="28" TYPE="recipe">
<HEAD><HI>28.</HI> Potage of bran.</HEAD>
<P>It is made as that out of Lent, but that you put no eggs to it.</P>
</DIV4>
<DIV4 N="29" TYPE="recipe">
<HEAD><HI>29.</HI> Potage of frogs with almonds.</HEAD>
<P>It made as that out of Lent, but that no eggs are put in it.</P>
</DIV4>
<DIV4 N="30" TYPE="recipe">
<HEAD><HI>30.</HI> Potage of hops.</HEAD>
<P>Make &s;ome pea&s;e broth, and &s;et it a boiling, pa&s;&s;e a few good hearbs in the panne well minced, and put them in your pot, let your hops boile in it, after it is whitened; a little before you &s;erve it, take it up, and put it with butter, &s;alt, nutmeg, vinegar, and very little broth; when it is well &s;ea&s;oned, &s;tove or &s;oak
<PB N="241" REF="134">
your bread, garni&s;h it with your hops, fill your di&s;h, and &s;erve.</P>
</DIV4>
<DIV4 N="31" TYPE="recipe">
<HEAD><HI>31.</HI> Potage of par&s;nips.</HEAD>
<P>It is made as in the leane dayes out of Lent, but that you make it with pea&s;e broth with|out eggs.</P>
</DIV4>
<DIV4 N="32" TYPE="recipe">
<HEAD><HI>32.</HI> Potage of leeks with milke.</HEAD>
<P>Cut your leeks very &s;mall, whiten them, dry them, and &s;eeth them with cleere pea&s;e broth; after they are &s;od, put in &s;ome milke, peper, &s;alt, clove; &s;tove or &s;oak your bread, and garni&s;h it with your leeks, then &s;erve.</P>
</DIV4>
<DIV4 N="33" TYPE="recipe">
<HEAD><HI>33.</HI> Potage of broken &s;paragus.</HEAD>
<P>Break or cut your &s;paragus, and frie them with good butter, &s;alt, peper, par&s;ley, and minced chibols, &s;tove well all together, then make a pea&s;e broth, or of potage of hearbs, which you &s;hall &s;traine; &s;tove al&s;o your bread, and garni&s;h it with your &s;paragus, then &s;erve. You may put in it the juice of mu&s;hrums, and mu&s;hrums with ragou&s;t.</P>
</DIV4>
<DIV4 N="34" TYPE="recipe">
<HEAD><HI>34.</HI> Potage of coliflowers.</HEAD>
<P>Dre&s;s them, and whiten them in fre&s;h water, then put them in a pot with good broth, or with pea&s;e broth, well &s;ea&s;oned with butter, &s;alt, and an onion &s;ticked with cloves; After they are &s;od &s;o that they be not broken, &s;tove or &s;oak your bread, garni&s;h with your coli|flowers, and &s;erve. You may put in &s;ome milk and peper.</P>
</DIV4>
<DIV4 N="35" TYPE="recipe">
<HEAD><HI>35.</HI> Potage of <HI>fideles.</HI></HEAD>
<P>Seeth them with water or milke; after they
<PB N="242" REF="135">
are &s;od, and well &s;ea&s;oned, take out a part of them for to frie, and make a potage with the remnant, with butter, &s;alt, peper, onion &s;ticked, then take up and &s;erve.</P>
</DIV4>
<DIV4 N="36" TYPE="recipe">
<HEAD><HI>36.</HI> Potage of rice.</HEAD>
<P>It is made as that of the fideles, let it &s;eeth untill it be well bur&s;t, then &s;erve.</P>
</DIV4>
<DIV4 N="37" TYPE="recipe">
<HEAD><HI>37.</HI> Potage of <HI>tailladins.</HI></HEAD>
<P>It is made alike, but that after they are &s;od, you may put to it a very little &s;affron, and &s;ome very fre&s;h butter; you may put in &s;ome milk al&s;o, for to make them liquid, and when all is well &s;ea&s;oned, &s;erve.</P>
</DIV4>
<DIV4 N="38" TYPE="recipe">
<HEAD><HI>38.</HI> Potage of Barnicle with ragou&s;t.</HEAD>
<P>You &s;hall finde it in the leane potages, and &s;hall make it alike, but without eggs.</P>
</DIV4>
<DIV4 N="39" TYPE="recipe">
<HEAD><HI>39.</HI> Potage of Barnickle with turnips.</HEAD>
<P>After it is dre&s;&s;ed, lard it with eele, and ro&s;t it a very little, or pa&s;&s;e it in the panne with butter, then put it in a pot with water, &s;ome pea&s;e broth, and a bundle of hearbs; when it is almo&s;t &s;od, pa&s;&s;e &s;ome turnips in the panne, put them with your barnickle, and &s;ea&s;on it well.</P>
<P>For to thicken your broth, pa&s;&s;e a little flowre in the panne untill it be brown, and allay it with a drop of vinegar; put it in your pot, and when it hath boiled a very little, &s;tove your bread with your garni&s;h, and &s;erve.</P>
</DIV4>
<DIV4 N="40" TYPE="recipe">
<HEAD><HI>40.</HI> Potage of leeks with pea&s;e broth.</HEAD>
<P>When they are whitened in fre&s;h water,
<PB N="243" REF="135">
put them with your pea&s;e broth, &s;ome capers, and &s;ea&s;on them well, after they are &s;od, &s;tove or &s;oak your bread, garni&s;h it with your leeks, and &s;erve.</P>
</DIV4>
<DIV4 N="41" TYPE="recipe">
<HEAD><HI>41.</HI> Potage of flounders.</HEAD>
<P>Stove or &s;oak your bread with the be&s;t of your broths, and garni&s;h it with your floun|ders, fried in the panne, and put with ragou&s;t, together with mu&s;hrums, capers, and broken &s;paragus, then &s;erve.</P>
</DIV4>
<DIV4 N="42" TYPE="recipe">
<HEAD><HI>42.</HI> Potage of rougets.</HEAD>
<P>Dre&s;s them, and put them in a pipkin, with a bundle of hearbs, a little white wine, and well &s;ea&s;oned; &s;tove or &s;oak your bread with other broth, and garni&s;h it with your rougets with their &s;auce, then &s;erve.</P>
</DIV4>
<DIV4 N="43" TYPE="recipe">
<HEAD><HI>43.</HI> Potage of <HI>lentilles.</HI></HEAD>
<P>After they are well &s;od, and &s;ea&s;oned with butter, &s;alt, and a bundle of hearbs, take up, and &s;erve.</P>
<P>You may put them upon the potage with &s;ome oile, after they are &s;alted.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="first courses without eggs for Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table of the Entrees, or fir&s;t cour&s;es in Lent, with|out eggs.</HEAD>
<LIST>
<ITEM>SOale <HI>1</HI></ITEM>
<ITEM>Pike <HI>2</HI></ITEM>
<PB N="244" REF="136">
<ITEM>Tenches farced <HI>3</HI></ITEM>
<ITEM>Fried tenches <HI>4</HI></ITEM>
<ITEM>Stewed carpe <HI>5</HI></ITEM>
<ITEM>Carpe farced <HI>6</HI></ITEM>
<ITEM>Carpe ro&s;ted <HI>7</HI></ITEM>
<ITEM>Carpe fried, and put in ragou&s;t <HI>8</HI></ITEM>
<ITEM>Salmon <HI>9</HI></ITEM>
<ITEM>Ha&s;h of carpe <HI>10</HI></ITEM>
<ITEM>Stewed &s;almon <HI>11</HI></ITEM>
<ITEM>Lotte <HI>12</HI></ITEM>
<ITEM>Stewed lott&eacute; <HI>13</HI></ITEM>
<ITEM>Carpe with halfe &s;hort broth <HI>14</HI></ITEM>
<ITEM>Oi&s;ters <HI>15</HI></ITEM>
<ITEM>Oi&s;ters with ragou&s;t <HI>16</HI></ITEM>
<ITEM>Oi&s;ters in the &s;hell on the gridiron <HI>17</HI></ITEM>
<ITEM>Vilain with ragou&s;t <HI>18</HI></ITEM>
<ITEM>Vilain with &s;hort broth &amp; ro&s;ted <HI>19</HI></ITEM>
<ITEM>Barbels <HI>20</HI></ITEM>
<ITEM>Dabs <HI>21</HI></ITEM>
<ITEM>Flounders in ca&s;trolle <HI>22</HI></ITEM>
<ITEM>Flounders fried <HI>23</HI></ITEM>
<ITEM>Flounders ro&s;ted <HI>24</HI></ITEM>
<ITEM>Plice with ragou&s;t <HI>25</HI></ITEM>
<ITEM>Fried plice <HI>26</HI></ITEM>
<ITEM>Barnickle <HI>27</HI></ITEM>
<ITEM>Barnickle with &s;hort broth <HI>28</HI></ITEM>
<ITEM>Barnickle ro&s;ted <HI>29</HI></ITEM>
<ITEM>Alo&s;e ro&s;ted <HI>30</HI></ITEM>
<ITEM>Alo&s;e with &s;hort broth ro&s;ted <HI>31</HI></ITEM>
<ITEM>Lamprell <HI>32</HI></ITEM>
<ITEM>Lamprell on the gridiron <HI>33</HI></ITEM>
<ITEM>Lamprell with a &s;weet &s;auce <HI>34</HI></ITEM>
<PB N="245" REF="136">
<ITEM>Lamprell &s;tewed <HI>35</HI></ITEM>
<ITEM>Eele in cervelat <HI>36</HI></ITEM>
<ITEM>Eele in the fa&s;hion of &s;tewing <HI>37</HI></ITEM>
<ITEM>Eele with halfe &s;hort broth <HI>38</HI></ITEM>
<ITEM>Sea eele &s;tewed <HI>39</HI></ITEM>
<ITEM>Sea eele fried &s;tewed <HI>40</HI></ITEM>
<ITEM>Lob&s;ter with &s;hort broth <HI>41</HI></ITEM>
<ITEM>Lob&s;ter fried with a white &s;auce <HI>42</HI></ITEM>
<ITEM>Langou&s;te with &s;hort broth <HI>43</HI></ITEM>
<ITEM>Langou&s;t with a white &s;auce <HI>44</HI></ITEM>
<ITEM>Pike farced <HI>45</HI></ITEM>
<ITEM>Pike farced and ro&s;ted on the &s;pit <HI>46</HI></ITEM>
<ITEM>Rosted mackerels <HI>47</HI></ITEM>
<ITEM>Fre&s;h herring ro&s;ted <HI>48</HI></ITEM>
<ITEM>Fre&s;h herring ro&s;ted with a brown &s;auce <HI>49</HI></ITEM>
<ITEM>Pilchers <HI>50</HI></ITEM>
<ITEM>Gournet <HI>51</HI></ITEM>
<ITEM>Greno&s;t <HI>52</HI></ITEM>
<ITEM>Fre&s;h cod rosted <HI>53</HI></ITEM>
<ITEM>Fre&s;h cod with halfe &s;hort broth <HI>54</HI></ITEM>
<ITEM>Green fi&s;h <HI>55</HI></ITEM>
<ITEM>Soupre&s;&s;e of fi&s;h <HI>56</HI></ITEM>
<ITEM>Gammon of fi&s;h <HI>57</HI></ITEM>
<ITEM>Mu&s;&s;les <HI>58</HI></ITEM>
<ITEM>Fried ray <HI>59</HI></ITEM>
<ITEM>Ray with &s;hort broth <HI>60</HI></ITEM>
<ITEM>Fried ray with ragou&s;t <HI>61</HI></ITEM>
<ITEM>Smelts <HI>62</HI></ITEM>
<ITEM>Cod tripes <HI>63</HI></ITEM>
<ITEM>Scuttles <HI>64</HI></ITEM>
<ITEM>Poore John fried <HI>65</HI></ITEM>
<ITEM>Poore John with oile <HI>66</HI></ITEM>
<PB N="246" REF="137">
<ITEM>Poore John fried <HI>67</HI></ITEM>
<ITEM>Salmon with a brown &s;auce <HI>68</HI></ITEM>
<ITEM>Salmon with oile, onion, and vinegar, or &s;alat, if you will. <HI>69</HI></ITEM>
<ITEM>Mackerell &s;alted <HI>70</HI></ITEM>
<ITEM>Stewed herrings <HI>71</HI></ITEM>
<ITEM>Red herrings <HI>72</HI></ITEM>
<ITEM>Salt herrings <HI>73</HI></ITEM>
<ITEM>Pea&s;e <HI>74</HI></ITEM>
<ITEM>Pea&s;e broth <HI>75</HI></ITEM>
<ITEM>Red beets <HI>76</HI></ITEM>
<ITEM>Turnips <HI>77</HI></ITEM>
<ITEM>Jeru&s;alem hartichocks <HI>78</HI></ITEM>
<ITEM>Ser&s;ifis <HI>79</HI></ITEM>
<ITEM>Scirrets <HI>80</HI></ITEM>
<ITEM>Cardes of beetes <HI>81</HI></ITEM>
<ITEM>Lentils <HI>82</HI></ITEM>
<ITEM>Spinage <HI>73</HI></ITEM>
<ITEM>Fried apples <HI>84</HI></ITEM>
<ITEM>Apples with &s;ugar <HI>85</HI></ITEM>
<ITEM>Prunes. <HI>86</HI></ITEM>
</LIST>
</DIV3>
<DIV3 N="17" TYPE="advice">
<HEAD><HI>17</HI> Advi&s;e.</HEAD>
<P>THe things contained in this table and the following, are made ready the very &s;ame way, as at other times, except on|ly, that no eggs at all are u&s;ed, neither for to thicken, nor any other way; But for to thicken, in &s;tead of eggs, you may take the
<PB N="247" REF="137">
fle&s;h of carpe, or of eele, which thickneth farre better with butter, then the eggs doe.</P>
</DIV3>
<DIV3 TYPE="recipes">
<HEAD>The following articles were not ex|pre&s;&s;ed in the Entrees of the leane dayes.</HEAD>
<DIV4 TYPE="recipe">
<HEAD>Lentilles.</HEAD>
<P>AFter they are well &s;od, pa&s;&s;e them in the pan with fre&s;h butter, &s;alt, peper, a little of fine hearbs, and chibols, when they are well fried, &s;erve them.</P>
<P>You may &s;erve them like pea&s;e broth; if you finde them hard to be pa&s;&s;ed (or &s;trained) &s;tamp them in a mortar.</P>
<P>They may al&s;o be &s;erved with &s;alat oile pa&s;|&s;ed in the panne.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Spinnage.</HEAD>
<P>Take the faire&s;t, and doe not u&s;e the green ones, but for want of others, clean&s;e them well, and wa&s;h them &s;everall times, draine them, and cau&s;e them to ca&s;t out their water between two di&s;hes, &s;ea&s;on them with half as much butter as there are &s;pinnage, &s;ome &s;alt, peper, a chiboll, or an onion &s;ticked with cloves; pa&s;&s;e all in the panne, and &s;tove it in a di&s;h covered; when you are ready to &s;erve you may put in &s;ome nutmeg &amp; creame, otherwi&s;e &s;erve them as they are.</P>
<P><PB N="248" REF="138">Some doe boile them in water, but they are not &s;o good, though you make them ready a|like afterwards.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Apples fried.</HEAD>
<P>Pare your apples, and cut them into round &s;lices as farre as the core; make &s;ome butter browne, and frie them with a little &s;alt and peper; if you have &s;ome creame you may put &s;ome in, and &s;erve after they have boiled a little.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Apples with &s;ugar.</HEAD>
<P>Take apples, cut them in two, take out the core, and pricke them at the top with the point of of a knife; fill your di&s;h with them fralfe, with a little water, cinnamon, butter, and much &s;ugar; Let them &s;eeth lea&s;urely with the lid of an oven, or a tourte panne, when they are enough, &s;erve them &s;ugred.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Prunes.</HEAD>
<P>Takes them of Tours, or the common, wa&s;h and clean&s;e them well; after they are very cleane, &s;eeth them lea&s;urely in a pot; when they are halfe &s;od, put in &s;ome &s;ugar, and when the broth is ready to become &s;yrup, &s;erve.</P>
<P>If you will put in no &s;ugar while they &s;eeth, when the &s;yrup is well thickned, be|&s;trew them with &s;ugar, and &s;erve.</P>
</DIV4>
<DIV4 TYPE="advice">
<HEAD>Advi&s;e.</HEAD>
<P>There are many, who will eat nothing but oile; Now for to take off the &s;mell of oile, boile it with a cru&s;t of bread burned, and then you may &s;erve it as butter.</P>
</DIV4>
</DIV3>
</DIV2>
<DIV2 N="second of Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<PB N="249" REF="138">
<HEAD>A Table of the &s;econd of Lent.</HEAD>
<LIST>
<ITEM>T&V;rbot <HI>1</HI></ITEM>
<ITEM>Dabs <HI>2</HI></ITEM>
<ITEM>Dabs in castrolle <HI>3</HI></ITEM>
<ITEM>Wivers <HI>4</HI></ITEM>
<ITEM>Soales <HI>5</HI></ITEM>
<ITEM>Soales with ragou&s;t <HI>6</HI></ITEM>
<ITEM>Salmon <HI>7</HI></ITEM>
<ITEM>Salmon with &s;weet &s;auce <HI>8</HI></ITEM>
<ITEM>Grenost <HI>9</HI></ITEM>
<ITEM>Purpo&s;e <HI>10</HI></ITEM>
<ITEM>Becare <HI>11</HI></ITEM>
<ITEM>Loux <HI>12</HI></ITEM>
<ITEM>Troute &s;almoned <HI>13</HI></ITEM>
<ITEM>Raye <HI>14</HI></ITEM>
<ITEM>Smelts <HI>15</HI></ITEM>
<ITEM>Mackerels <HI>16</HI></ITEM>
<ITEM>Filchers <HI>17</HI></ITEM>
<ITEM>Gournet <HI>18</HI></ITEM>
<ITEM>Pike <HI>19</HI></ITEM>
<ITEM>Pike with a &s;auce <HI>20</HI></ITEM>
<ITEM>Pike farced <HI>21</HI></ITEM>
<ITEM>Carpe <HI>22</HI></ITEM>
<ITEM>Carpe farced with melts <HI>23</HI></ITEM>
<ITEM>Lotte <HI>24</HI></ITEM>
<ITEM>Lotte with ragou&s;t <HI>25</HI></ITEM>
<ITEM>Perch <HI>26</HI></ITEM>
<ITEM>Tenches <HI>27</HI></ITEM>
<ITEM>Alo&s;e <HI>28</HI></ITEM>
<PB N="250" REF="139">
<ITEM>Fre&s;h cod <HI>29</HI></ITEM>
<ITEM>Breame ro&s;ted <HI>30</HI></ITEM>
<ITEM>Plice <HI>31</HI></ITEM>
<ITEM>Macreu&s;e <HI>32</HI></ITEM>
<ITEM>Carpe with half &s;hort broth <HI>33</HI></ITEM>
<ITEM>Tenches fried with ragou&s;t <HI>34</HI></ITEM>
<ITEM>Barble with ragou&s;t <HI>35</HI></ITEM>
<ITEM>Vilain with ragoust <HI>36</HI></ITEM>
<ITEM>Dora&s;de with &s;hort broth <HI>37</HI></ITEM>
<ITEM>Dora&s;de ro&s;ted <HI>38</HI></ITEM>
<ITEM>Fre&s;h herring <HI>49</HI></ITEM>
</LIST>
</DIV3>
<DIV3 N="17" TYPE="advice">
<HEAD><HI>17.</HI> Advi&s;e.</HEAD>
<P>ALL the meat of the &s;econd &s;ervice, as well as of the fir&s;t, and intercour&s;es of Lent, and the pa&s;try work, are &s;erved the &s;elf &s;ame way, and with the &s;ame &s;ea&s;oning, as in the lean daies of the re&s;t of the year, egges onely excepted, which mu&s;t not be u&s;ed; therefore you &s;hall endore your pa&s;try work with the eggs of Pike &s;tamped, or with melted butter; for &s;affron is nought.</P>
</DIV3>
</DIV2>
<DIV2 N="middle courses of Lent" TYPE="part">
<DIV3 TYPE="list of recipes">
<HEAD>A Table of the Intercour&s;es (En|trements) of Lent.</HEAD>
<LIST>
<ITEM>M&V;&s;herume <HI>1</HI></ITEM>
<ITEM>Cardons <HI>2</HI></ITEM>
<ITEM>Cardes <HI>3</HI></ITEM>
<PB N="251" REF="139">
<ITEM>Scirrets <HI>4</HI></ITEM>
<ITEM>Troufles with ragoust <HI>5</HI></ITEM>
<ITEM>White meat <HI>6</HI></ITEM>
<ITEM>Fried Artichocks <HI>7</HI></ITEM>
<ITEM>Fried Mu&s;hrums <HI>8</HI></ITEM>
<ITEM>Tortoi&s;e <HI>9</HI></ITEM>
<ITEM>Pa&s;te &s;punne <HI>10</HI></ITEM>
<ITEM>Sparagus <HI>11</HI></ITEM>
<ITEM>Tourte of franchipanne <HI>12</HI></ITEM>
<ITEM>Gervelat of Eele <HI>13</HI></ITEM>
<ITEM>Gammon of fi&s;h <HI>14</HI></ITEM>
<ITEM>Melts fried <HI>15</HI></ITEM>
<ITEM>Melts with ragou&s;t <HI>16</HI></ITEM>
<ITEM>Liver of lotte <HI>17</HI></ITEM>
<ITEM>Gelee of all kinds of fi&s;hes <HI>18</HI></ITEM>
<ITEM>Celeris <HI>19</HI></ITEM>
<ITEM>Ramequins of all &s;orts <HI>20</HI></ITEM>
<ITEM>Mu&s;hrums after the Olivier <HI>21</HI></ITEM>
<ITEM>Morilles <HI>22</HI></ITEM>
<ITEM>Prunes <HI>23</HI></ITEM>
<ITEM>Brignols <HI>24</HI></ITEM>
<ITEM>Serfifis <HI>25</HI></ITEM>
<ITEM>Scirrets <HI>26</HI></ITEM>
<ITEM>Small tourte of cream musked <HI>27</HI></ITEM>
<ITEM>Tourte of Spinage <HI>28</HI></ITEM>
<ITEM>Ri&s;&s;oles <HI>29</HI></ITEM>
<ITEM>Lottes fryed <HI>30</HI></ITEM>
<ITEM>Sparagus like green pea&s;e <HI>31</HI></ITEM>
<ITEM>Liver of Lotte fryed <HI>32</HI></ITEM>
<ITEM>Crawfi&s;h fried <HI>33</HI></ITEM>
<ITEM>Crawfi&s;h with ragou&s;t <HI>34</HI></ITEM>
<ITEM>Fritters of frogs <HI>35</HI></ITEM>
<PB N="252" REF="140">
<ITEM>Frogs with ragou&s;t <HI>36</HI></ITEM>
<ITEM>Nulle of melts. <HI>37</HI></ITEM>
</LIST>
</DIV3>
<DIV3 TYPE="recipes">
<P>YOu will finde in the leane dayes the way of making ready all the contained in the Table above. The following Articles on|ly are not &s;et down.</P>
<DIV4 TYPE="recipe">
<HEAD>Ri&s;&s;oles.</HEAD>
<P>Take &s;ome remnant of ha&s;h of Carps, &s;ome mu&s;hrums, and melts, mince all together, well fed with butter and creame, if you have any, &s;ea&s;on it with a bundle of hearbs, and boyl it a very little, the better to thicken it, and u&s;e it for to make your Ri&s;&s;oles with, which for to make well, take &s;ome puft pa&s;te, &s;pread it, and put your implements in it proportiona|bly to the bigne&s;&s;e you will make them of, moi&s;ten them about, cover them, and endore them with butter, for want of eggs of pike; after they are endored, put them in the oven, and after they are baked, &s;erve.</P>
<P>The &s;mall Ri&s;&s;oles are made with fine pa&s;te, there mu&s;t be le&s;&s;e than for a little pie; after your &s;heets are made, fill them proportiona|bly; moi&s;ten them about, and clo&s;e them up, then throw them into refined butter very hot, untill they be fried, and yellow, take them out forthwith, and then &s;erve them.</P>
<P>If you put in &s;ugar, you mu&s;t al&s;o put &s;ugar on the top when you &s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="253" REF="140">
<HEAD>Fritters of frogs.</HEAD>
<P>Choo&s;e the fine&s;t and the bigge&s;t, dre&s;s them cherrie like, that is to &s;ay, &s;crape the thighs of your frogs, &s;o that the bone be clean at one end, whiten them a very little, and dry them; make a pa&s;te with flowre, &s;alt, milk, white chee&s;e, of each a very little; &s;tamp all in a mortar, and make it liquid, untill it be like a pa&s;te for fritters; take your frogs by the bone end, and dip them in, and put them in very hot butter, fry them as fritters, and &s;erve garni&s;hed with fryed par&s;ley.</P>
</DIV4>
</DIV3>
<DIV3 TYPE="advice">
<HEAD><HI>18.</HI> A note of what may be &s;erved up on <HI>Good-Friday.</HI></HEAD>
<P>POtage of health, which is to be made with &s;orrell, lettice, beets, pur&s;lain, and a bundle of herbs; &s;eeth all with &s;alt, butter, and the fir&s;t cutting of a loaf; &s;tove, and &s;erve.</P>
<P>Potage of pea&s;e broth very clear, which to make, you &s;hall put in a few herbs, &s;ome capers, a bundle of herbs, and an onion &s;tick|ed with cloves; when it is well &s;od, &s;erve gar|ni&s;hed with fried bread.</P>
<P>Potage of Almond milk, the making whereof you will finde in the potages for Lent.</P>
<P>Potage of Turnips, Potage of Par&s;nips, Po|tage of Sparagus, Potage of Pumpkins.</P>
<P>Potage of Profiteolles; for to make it, take five or &s;ix &s;mall loaves, open them at the top,
<PB N="254" REF="141">
and take out the crumme, then dry them near the fire, or make them brown in the pan with fre&s;h butter; &s;tove them with broth made of purpo&s;e with mu&s;hrums, pea&s;e broth, onion &s;ticked, all well &s;ea&s;oned, and before pa&s;&s;ed in the panne. U&s;e this broth for to make your potage, and garni&s;h your di&s;h with your dry bread, then fill it up with &s;mall ragou&s;ts, as troufles, artichocks, &s;paragus, and fried mu&s;hrums, garni&s;h the di&s;h round about with pomegranate, lemon, and, if you will, be&s;prinkle your potage with the juice of mu&s;hrums, then &s;erve.</P>
<P>Potage of Brocolis, they are the young &s;prouts of Coleworts. Seeth them with water, &s;alt, pea&s;e broth, butter, onion &s;ticked, and a little peper; &s;tove your cru&s;t, garni&s;h it with your Brocolis, and fill your di&s;h with it, then &s;erve.</P>
<P>The &s;ame broth may be made with milk, and garni&s;hed alike.</P>
<P>The potage of hops is made the &s;ame way as that of Brocolis, and is garni&s;hed alike.</P>
<P>The Queens potage is made the &s;ame way as that of Lent, but that you make a ha&s;h of mu&s;hrums, to garni&s;h your bread with; after it is filled, and pa&s;&s;ed in the panne &s;everall times, garni&s;h on the top with pi&s;taches, pom|granate, and lemons cut.</P>
<P>The Prince&s;&s;e's potage garni&s;hed with Fleu|rons, they are &s;mall peeces of puft pa&s;te.</P>
<P>Potage of milk. Brown potage of onion.</P>
<P><PB N="255" REF="141">Potage of pea&s;e broth garni&s;hed with let|tice, and broken &s;paragus.</P>
<P>Potage of fideles, or tailladins garni&s;hed with fried pa&s;te. Potage of Coliflowers.</P>
<P>Potage of Rice garni&s;hed with a loaf dried.</P>
<P>Potage of green pea&s;e. For to &s;erve it, &s;eeth them a very little, then &s;tamp them in a mor|tar, and fry and &s;ea&s;on them as the other, then &s;erve.</P>
</DIV3>
<DIV3 TYPE="advice">
<HEAD>Entree, or fir&s;t cour&s;e for the <HI>Good-Friday.</HI></HEAD>
<P>REd beets, or red par&s;nips, cut like dice, with brown butter and &s;alt.</P>
<P>Red beets with white butter. Red beets fryed.</P>
<P>Red carrots fryed with a brown &s;auce at the top.</P>
<P>Red carrots &s;tamped and pa&s;&s;ed in the pan, with onion, crums of bread, almonds, mu&s;h|rums, and fre&s;h butter, all well allayed, and &s;ea&s;oned.</P>
<P>Red carrots fryed with brown butter, and onion.</P>
<P>Red carrots cut into round &s;lices with a white &s;auce, with butter, &s;alt, nutmeg, chibols, and a little vinegar.</P>
<P>White carrots fryed. Carrots in fryed pa&s;te.</P>
<P>Carrots minced into ragou&s;ts with mu&s;h|rums.</P>
<P><PB N="256" REF="142">Tourte of pi&s;taches. Tourt of herbs. Tourte of buttet. Tourte of almonds.</P>
<P>Par&s;nips with a white &s;auce, with butter. Par&s;nips fried.</P>
<P>Serfifis with a white &s;auce with butter.</P>
<P>Serfifis fried in pa&s;te. Spinage. Apples with butter. Apples fryed. Pappe of flowre. Pappe of Rice, and Almonds pa&s;&s;ed. Prunes. Broken Sparagus fryed.</P>
<P>Riffoles of ha&s;h of Mu&s;hrums, carrots, and pi&s;taches, well fed with butter, &s;erved warm, &s;ugred, and with orange flowers.</P>
<P>Skirrets fried in pa&s;te. Skirrets with white &s;auce with butter,</P>
<P>Cardes of beets. Cardons. Pumpkins fryed. Jeru&s;alem Artichocks. Artichocks whole. Fi|deles. Rice with milk well &s;ugred. Many do cau&s;e it to bur&s;t in water when it is very clean, and then put the milk in it.</P>
<P>Others doe &s;eeth it in a double pot.</P>
<P>The mo&s;t expedient is, that when it is well wa&s;hed, and very clean, you dry it before the fire; when it is very dry, &s;tove it with very new milk, and take heed you do not drown it; &s;eeth it on a &s;mall fire, and &s;tir it often, le&s;t it burn to, and put in &s;ome milk by degrees.</P>
<P>Mu&s;hrums with ragou&s;t. Mu&s;hrums with cream. Mou&s;&s;erons with ragou&s;t, garni&s;hed with pi&s;taches.</P>
<P>Troufles cut, with ragou&s;t, and garni&s;hed with pomegranat.</P>
<P>Sparagus with a white &s;auce.</P>
<P><PB N="257" REF="142">Troufles with &s;hort broth. Salat of lemon.</P>
<P>Salat &s;od, either of &s;uccory or of lettice.</P>
<P>Morilles with ragou&s;t. Morilles farced. Morilles with cream.</P>
<P>Creame of pi&s;taches. Tourte of creame of Almonds. Cakes of Almonds. Cakes of puft pa&s;te.</P>
<P>Artichocks fried.</P>
</DIV3>
</DIV2>
<DIV2 N="preserves, etc." TYPE="part">
<DIV3 TYPE="recipes">
<HEAD>A Method how to make &s;everal &s;orts of Pre&s;erves, both dry and liquid, with &s;ome other &s;mall curio&s;ities, and dainties for the mouth.</HEAD>
<DIV4 TYPE="recipe">
<HEAD>Apricots liquid.</HEAD>
<P>BOyl &s;ome water, and mixe with it &s;ome old lees of wine proportionably, a handfull or thereabouts, for one hundred of Apricots, which you mu&s;t put into this boyling water, &amp; &s;tir them with a &s;poon, until you perceive that they peel on the thumb; after that, take them out, put them into fre&s;h water, and peel them very clean; boyl again &s;ome water, put your Apricots into it, and let them boil in it four or five boylings; then &s;teep them in water; and prick them on the &s;talk; take &s;ugar propor|tionably, dip your Apricots in it, and &s;eeth them as it is fitting.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way of liquid Apricots.</HEAD>
<P>Take &s;uch a quantity of Apricots as you will,
<PB N="258" REF="143">
peel them as well and as neatly as you can, boyl &s;ome water, put your Apricots in it, and let them boil a little; take them out forth|with, and put them into fre&s;h water, &s;eeth your &s;ugar into a pre&s;erve, pa&s;s your Apricots into it, and boyl them a very little while; &s;tew them, and let them lie there untill the next day morning, keeping alwaies a &s;mall fire under.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Dry Apricots.</HEAD>
<P>Drain them, and turn them into ears, or in round, then be&s;trew them with &s;ugar in pow|der, and dry them in a &s;tove.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way of dryed Apricots.</HEAD>
<P>Take the harde&s;t, and drain them, then &s;eeth &s;ome &s;ugar as for to pre&s;erve with it, put your Apricots in it, yet &s;omething &s;tronger; boyl them over the fire, and take them out; after that you &s;hall gla&s;e them, and put them upon &s;traw; if they are not dry enough, be|&s;trew them with &s;ugar in powder, and dry them before the fire.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Con&s;erve of Ro&s;es.</HEAD>
<P>Take Ro&s;es of <HI>Provins,</HI> the redde&s;t you can get, dry them as much as you can in a &s;ilver plate over a &s;mall fire, and &s;tirre them often with your hand; after they are very dry, &s;tamp them in a mortar, and then pa&s;s them through a very fine &s;ive; then allay them with the juice of lemon, over which you &s;hall put half an ounce of Ro&s;es beaten into powder; and for want of juice of lemon, take verjuice: Take
<PB N="259" REF="143">
&s;ome &s;ugar, and &s;eeth it to the fir&s;t plume, that is, till the fir&s;t skin, or tru&s;t is &s;eene on the &s;ugar, when it is boiled enough; after it is &s;od, take it off from the fire, and whiten it with the wooden &s;lice, then put in your ro&s;es untill your con&s;erve hath taken a colour; If by chance your &s;ugar was too much &s;od, mixe with it the juice or halfe the juice of a le|mon, proportionably to what you thinke fit|ting; then let your con&s;erve coole a while and take it out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Con&s;erve of lemon.</HEAD>
<P>Take a lemon and grate it, put the grating of it in water, and after a while take it out, and drye it moderately before the fire. Take &s;ome &s;ugar, and &s;eeth it, the fir&s;t plume or skinne, as it &s;hall make, take it off of the fire, and put the grating of your lemon in it, and whiten it with the wooden &s;lice, and put in a little of juice of lemon, which is nece&s;&s;ary for it, then make up your con&s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Con&s;erve of pomegranate.</HEAD>
<P>Take a pomegranate, and pre&s;&s;e it for to take out the juice; then put in on a &s;ilver plate, and drie it on a &s;mall fire, or on &s;ome warme cinders; &s;eeth your &s;ugar untill the plume or skinne appeare, and more then o|thers; after it is well &s;od, take it off of the fire, and whiten it; then put your juice in it, and take out your con&s;erve.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Con&s;erve of pi&s;taches.</HEAD>
<P>Take pi&s;taches, and &s;tamp them, &s;eeth the &s;ugar till the plume or skinne appeare, and
<PB N="260" REF="144">
then whiten it; afterwards put in your pi|&s;taches, and &s;tirre them in it, then take up your con&s;erve upon paper.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Con&s;erve of fruits.</HEAD>
<P>Take lemon peele, pi&s;taches, apricots, and cherries, cut them into &s;mall peeces, be&s;trew them with powder &s;ugar, and drie them neere a &s;mall fire; take &s;ome &s;ugar, &s;eeth it till the plume or skin appeare &s;omewhat &s;trong, then without taking it off of the fire, put your fruits in, and when you perceive the &s;ame plume or skinne, take it out, and whiten it, and when you &s;ee the &s;mall gla&s;&s;e (or ice) on it, take out your con&s;erve with a &s;poone.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Slices of gammon.</HEAD>
<P>Take &s;ome pi&s;taches &s;tamped by them|&s;elves, &s;ome powder of ro&s;e of <HI>Provins</HI> by them&s;elves, allayed with the juice of lemon, and &s;ome almonds &s;tamped al&s;o by them|&s;elves, and thus each by it &s;elfe; &s;eeth about one pound and a half of &s;ugar as for con&s;erve; after it is &s;od, &s;ever it into three parts, where|of you &s;hall put, and pre&s;erve the two upon warme cinders, and into the other your &s;hall powre your ro&s;es, and after you have allayed them well in this &s;ugar, powre all together into a &s;heet of double paper, which you &s;hall fold up two inches high on the foure &s;ides, and tie it with pines on the foure corners; af|ter this when this fir&s;t &s;ugar, thus powred &s;hall be halfe cold, and thus coloured, take of your almonds, mixe them into one of the
<PB N="261" REF="144">
parts of &s;ugar left on the warme cinders, and powre them over this implement, and do the like al&s;o of the pi&s;taches; Then, when all is ready to be cut with the knife, beat down the &s;ides of the &s;heet of paper, and cut this &s;ugar into &s;lices of the thickne&s;&s;e of halfe a crown.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>White fennell.</HEAD>
<P>Take fennell in branches, and clean&s;e it well; drie it, and when it is drie, take the white of an egge, and flower of orenge wa|ter; beat all together and dippe the fennell into it, then put &s;ome powder &s;ugar over it, and drie it neere the fire upon &s;ome &s;heets of paper.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>For to make red fennell.</HEAD>
<P>Take the juice of pomgranat with the white of an egge, beat all together, and dippe your fennell in it, put powder &s;ugar to it, as to the other, and drie it at the Sun.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>For to make blew fennell.</HEAD>
<P>Take &s;ome <HI>tourne &s;ol,</HI> and grate it in water, put in a little powder of Iris, and &s;ome white of eggs, beat all together, and dippe your fennell into this water, and then put in &s;ome powder &s;ugar, and drie it as the other.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>For to whiten geliflowers, ro&s;es, and violets.</HEAD>
<P>Take the white of an egge, with a &s;mall drop of flower of orenge water, beat them to|gether, and &s;teep your flowers in it; then take then out, and as you take them out, &s;hake them, put powder &s;ugar over them, and dry them neere the fire.</P>
<P>You may u&s;e the &s;ame way for to whiten
<PB N="262" REF="145">
red corants, cherries, re&s;pa&s;&s;es, and &s;trawber|ries.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Cherries liquid.</HEAD>
<P>Take the faire&s;t you can, and take out the &s;tones, &s;ome &s;ugar proportionably to your che|ries, and boile them together untill the &s;irrup be well formed, and &s;od as much as you &s;hall thinke fitting: If you will at the &s;ame time take out &s;ome drie, draine up a portion of the &s;ame cherries, and take &s;ome &s;ugar, which you &s;hall &s;eeth into a con&s;erve, put in your cher|ries, boile them, and take them out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Plummes of all &s;orts, liquid.</HEAD>
<P>Take plummes and prick them, then throw them into a ba&s;on of boiling water, and boile them &s;oftly a little while; let them &s;teep in fre&s;h water, &amp; drain them, then &s;eeth your &s;u|gar a very little, powre your plums into it, and boile them in it a while; then &s;et them in the &s;tove, if you will; or el&s;e, if you finde them not enough, boile againe your &s;irrup a while, put in your plummes againe, and boile them yet a little.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Green Almonds.</HEAD>
<P>They are made ready as the apricots.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Verjuice liquid.</HEAD>
<P>Take the faire&s;t you can get, and take out all the &s;eeds; boile &s;ome water, and let your verjuice &s;teep a little in it, then put it into &s;ome &s;ugar a little &s;od, and boile it &s;eaven or eight high boilings, and take it out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Dry verjuice.</HEAD>
<P>Draine it well, &s;eeth &s;ome &s;ugar into a con|&s;erve, and put your verjuice in; &s;et it on the
<PB N="263" REF="145">
fire, and cau&s;e it to take the &s;ame &s;eething, as it had when you have mixed it, &s;o that the plume, or skinne or cru&s;t of it be very &s;trong.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Bottoms of hartichocks.</HEAD>
<P>Take of bottoms of hartichocks what quan|tity you will, pare them altogether, and take out the choake carefully, then boile &s;ome wa|ter, put your hartichoaks in, and let them ly therein, untill they be very well &s;od; then put them into &s;ugar, and boile them therein foure or five boilings, and let them re&s;t in it, then draine them, and take them out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Buttons of ro&s;es dry.</HEAD>
<P>Take the buttons of ro&s;es, give them five or &s;ix pricks with a knife, and boile them tenne or twelve boilings in water; then take &s;ome &s;ugar, melt it, put your ro&s;e buttons in, and let them yet boile eight or ten boilings. For to make them drie, u&s;e them as you doe the orenges, whereof the making is &s;et down a little below.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Pon&s;if.</HEAD>
<P>Take good pon&s;if, cut it into &s;lices and put it into fre&s;h water with one handfull of white &s;alt; let them &s;teep five or &s;ix houres, and then boile them in water untill they be &s;od; take them out, and draine them, then take &s;ome &s;ugar, and boile it, and put into it your &s;lices of pon&s;if, &s;eeth them againe in the &s;u|gar proportionably, and take them out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Lemons whole.</HEAD>
<P>Peele them to the white, and cut them at the &s;harp end, boile &s;ome water, and put
<PB N="264" REF="146">
them in, until they be half &s;od; Take them out, put out the water, and put them in againe in other water boiling very high, and make an end of &s;eething them in it. Take them out and put them in fre&s;h water, then melt &s;ome &s;ugar, and put your lemons in it.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Orenges.</HEAD>
<P>Take the redde&s;t, and the &s;moothe&s;t, or the mo&s;t yellow: Pare them and &s;lit them at the end, and let them &s;teep two whole dayes in fre&s;h water, which you &s;hall change twice a day, boile &s;ome water in a ba&s;on, put your orenges in it, and &s;eeth them half, take them out, and make an end of &s;eething them in o|ther boiling water; then &s;et them a draining, and take &s;ome &s;ugar proportionably to your orenges, with as much water; boile all with your orenges with high boiling, then take them out, and draine them.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make white walnuts.</HEAD>
<P>Take walnuts, pare them to the white, and &s;teep them in water &s;ix whole dayes, and doe not faile to change the water twice each day; then &s;eeth them in water, and when they are &s;od, &s;tick them with a clove, with cinnamon, and with a &s;lit of pre&s;erved lemon; then take &s;ome &s;ugar, and &s;eeth it, put your walnuts in, and let them boile in it ten or twelve boil|ings, then take them out, draine them and dry them.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Pa&s;te of Apricots.</HEAD>
<P>Take them very ripe, and pare them, then put them in a pan without water, and &s;tirre them often with a &s;cimmer, untill they be ve|ry
<PB N="265" REF="146">
dry; take them off of the fire, and mixe them with as much &s;ugar &s;od into a Con&s;erve, as you have of pa&s;te.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Pa&s;te of Cherries.</HEAD>
<P>Take &s;ome Cherries, boyl them in water, &amp; pa&s;s them through a &s;ive; on a good quart of pap of Cherries, put four ounces of pap of Apples, which you &s;hall &s;eeth and &s;train al&s;o; mix all together; dry it, &amp; make it ready as a|bove&s;aid.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Pa&s;te of goo&s;eberries and of verjuice.</HEAD>
<P>They are made the &s;ame way as that of Cherries.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Paste of Quinces.</HEAD>
<P>Take Quinces, &s;eeth them whole in water, and pa&s;s them through a cour&s;e &s;ive; then dry them in a pan over the fire, as the afore&s;aid pa&s;te, mixe them with &s;ugar, and give them five or &s;ix turns over the fire, without boyling, make them ready half cold, and &s;o of the re&s;t.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make &s;ome Ma&s;&s;epain.</HEAD>
<P>Take Almonds and peel them, &s;teep them in water, and change it until the la&s;t be clear altogether, &s;tamp them with the white of an egge, and water of orange flower, then dry them with a little &s;ugar over the fire, after this you &s;hal &s;tamp them four or five blows in the mortar, and work them as you will.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make cakes of Cherries, of Apricots, of Pi&s;taches, and of Almonds.</HEAD>
<P>Take of Cherries, or of Apricots, what you will, &s;tamp them in a mortar with &s;ugar in powder, until they be &s;tiffe enough for to be wrought; bake them before you doe gla&s;e
<PB N="266" REF="147">
them, and gla&s;e them at the top and under|neath. The Pi&s;taches and Almonds are made ready more ea&s;ily and are ea&s;ier to make cakes with.</P>
<P>For to make the &s;heets of them, &s;teep &s;ome gum in water of orange flowers, &s;tamp your al|monds or pi&s;taches in a mortar with a peece of gum; allay all together with &s;ugar in pow|der, then make &amp; work up a pa&s;te as you will.</P>
<P>You may of the &s;ame pa&s;te make a gla&s;ing very clear, mixing a little musk with it, and be carefull to clen&s;e it well at the top, then cut it in length, in round, or into any other form.</P>
<P>The baking of it requires a great care and circum&s;pection; put it in the oven, or in the tourte panne with fire under and above, but a little le&s;s above.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make other light pa&s;ts.</HEAD>
<P>Take the white of an egge, beat it well with a little water of orange flowers, and allay it with a few pi&s;taches or almonds, what you wil. Work them very wel with &s;ome &s;ugar in pow|der, and put in a little musk; bake this in a tourte panne with a few hot cinders both a|bove and under.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make a tourte after the Combalet.</HEAD>
<P>Take three yolks of egs without any whites, half a pound of lemon peel, with &s;ome water of orange flowers, and &s;ome musk; &s;tamp a le|mon peel, mix all together, and dry it with a handful of &s;ugar, in beating of it; then put all in a pan, and give it three or four turns over
<PB N="267" REF="147">
the fire; make up a tourte, and put it in the tourte panne with &s;ome &s;ugar in powder upon and under, and clo&s;e it up, and put &s;ome fire round about it; when it is half baked, take it up, and &s;et it a drying in the oven.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make &s;ome &s;mall &s;heets of pa&s;te gla&s;ed.</HEAD>
<P>Take all &s;orts of dry fruits, and &s;tamp them with water of orange flowers, fil your &s;heets of pa&s;t with the&s;e fruits, which wil form up a cer|tain thickne&s;s, capable &amp; fit for to gla&s;e them, leave a little of it at the top, and bake them in the tourt panne until the gla&s;ing be ri&s;en up: which to bring to pa&s;s, put &s;ome fire upon, and none under.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the &s;irrup of cherries.</HEAD>
<P>Take &s;ome cherries, pre&s;s them, and take out the juice, &s;train them, and give them two or three boilings over the fire, then put in &s;ome &s;ugar proportionably, three quarterns for one quart of juice. The &s;irrup of Rasberries is made alike.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make Lemonade.</HEAD>
<P>It is made &s;everall waies, according to the diver&s;ity of the ingredients. For to make it with Ja&s;min, you mu&s;t take of it about two handfull, infu&s;e it in two or three quarts of water, the &s;pace of eight or ten houres; then to one quart of water you &s;hall put &s;ix ounces of &s;ugar; tho&s;e of orange flowers, of <HI>mu&s;cade</HI> ro&s;es, <GAP DESC="illegible" EXTENT="1 letter">nd of gelliflowers are made after the &s;ame way. For to make that of lemon, take &s;ome lemons, cut them, and take out the juice, put it in water as above&s;aid pare another lemon, cut it into &s;lices, put it among this juice, and
<PB N="268" REF="148">
&s;ome &s;ugar proportionably.</P>
<P>That of orange is made the &s;ame way.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make dry Quinces.</HEAD>
<P>Take &s;ome Quinces, pare them, and boyl them in water, take them out &amp; put them in to &s;ome boyling &s;ugar; when they are &s;od, take them out, and powre them into &s;od &s;ugar, out of which take them out, and dry them as the oranges and other fruits above&s;aid.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make white hypocra&s;t.</HEAD>
<P>Take three quarts of the be&s;t white wine, half a pound of &s;ugar more or le&s;s, an ounce of cinamon, two or three marjoram leaves, two corns of peper un&s;tamped, pa&s;&s;e all through the &s;training bag with a &s;mall corn of musk, and two or three peeces of lemon, after that, let all infu&s;e together for the &s;pace of three or four hours.</P>
<P>The claret is made with claret wine, with the &s;ame ingredients, and in the &s;ame way.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make whipped cream.</HEAD>
<P>Take a quart of milk, and put it into an earthen pan with about a quarter of a pound of &s;ugar; take al&s;o one pint of &s;weet creame, which you &s;hall mixe with your milk by de|grees as you are whipping of it with rods, you &s;hall by degrees take off the &s;c<GAP DESC="illegible" EXTENT="1 letter">m, and put it in a di&s;h after the form of a pyramid.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make creame &s;od.</HEAD>
<P>Take &s;ome &s;weet cream, with one quart or two of Almonds well &s;tamped, then mixe all in a pan, &s;tir it, and &s;eeth it on a &s;mall fire and
<PB N="266" REF="148">
when you perceive it to become thick, take two yolks of egs, allay them with a little &s;u|gar in powde, powre them into your cream, and give it yet four or five turnings.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the Engli&s;h cream.</HEAD>
<P>Take &s;weet cream, and make it &s;omething lukewarm in the di&s;h wherein you will &s;erve it, then take the bigne&s;s of a corn of wheat of runnet, and allay it with a little milk.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make gelee of goo&s;eberries.</HEAD>
<P>Take &s;ome goo&s;eberries, pre&s;s them, and &s;train them through a napkin; mea&s;ure your juice, and put near upon three quarterns of &s;ugar to one quart of juice; &s;eeth it before you mixe it, and &s;eeth again together; after they are mixed, try them on a plate, and you &s;hal know that it is enough, when it ri&s;eth off.</P>
<P>That of Rasberries is made the &s;ame way.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the gelee of verjuice.</HEAD>
<P>Take verjuice, and give it one boyling in water, &s;train it through a cour&s;e linnen cloth, and &s;eeth &s;ome apples, the decoction whereof you &s;hall mixe with it, and the re&s;t as above|&s;aid.</P>
<P>The gelee of Cherries is made the &s;ame way.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the gelee of apples.</HEAD>
<P>Make a decoction of your Apples, &s;train it through a napkin, and mixe with it three quarterns of &s;ugar, or thereabouts to one quart of decoction, <HI>&amp;c.</HI></P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the gelee of Quinces.</HEAD>
<P>Make al&s;o a decoction of Quinces; make it
<PB N="270" REF="149">
al&s;o a little reddi&s;h, &s;train it through a nap|kin, and put it with &s;ugar as the others.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make bisket.</HEAD>
<P>Take eight eggs, one pound of &s;ugar into powder, with three quarters of a pound of flowre, mixe all together, and thus it will be neither too &s;oft, nor too hard.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make Maccaron.</HEAD>
<P>Take one pound of peeled Almonds; &s;teep them in fre&s;h water, and wa&s;h them until the water be clear; drain them, and &s;tamp them in a mortar; be&s;prinkle them with three whites of egs, in&s;tead of water of orange flowers, put in a quartern of &s;ugar in powder, and make your pa&s;te, which you &s;hall cut upon the pa|per after the form of Maccaron; bake it, but take heed you give it not the fire too hot; af|ter it is baked, take it out of the oven, and &s;et it up in a place warm and dry.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the Marmalat of Quinces of Orleans.</HEAD>
<P>Take fifteen pounds of Quinces, three pounds of &s;ugar, and two quarts of water, boil all together; after it is well &s;od, pa&s;s it by little and little through a napkin, and take out of it what you can; then put your de|coction in a ba&s;on with four pounds of &s;ugar, &s;eeth it; for to know when it is enough, trie it on a plate, and if it doth come off, take it quickly from off the fire, and &s;et it up in boxes, or &s;omewhere el&s;e.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="271" REF="149">
<HEAD>How to make Strawberries.</HEAD>
<P>Take the pa&s;te of Ma&s;&s;epain, rowl it in your hands into the &s;hape of Strawberries, then dip them in the juice of Barbaries, or of red Corants, and &s;tir them well; after this, put them in a di&s;h, and dry them before the fire, and when they are dry, dip them againe three or four times in the &s;ame juice.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the <HI>Caramel.</HI></HEAD>
<P>Melt &s;ome &s;ugar with a little water, and let it &s;eeth more than for a con&s;erve; put in|to it &s;ome &s;irrup of Capilaire, and powre all into fre&s;h water.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the Mu&s;cadin.</HEAD>
<P>Take the powder of &s;ugar, a little of gum Adragan, which you &s;hall &s;teep in water of o|range flowers, &s;tamp all together, make it into Mu&s;cadin, and dry it afar off before the fire, or at the &s;un.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make Snow pa&s;te.</HEAD>
<P>Take powder of &s;ugar, and gumme Adra|gan proportionably, &s;tamp all together; and put in &s;ome good water, then make up your &s;heet of pa&s;te.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How make a cake of Pi&s;taches.</HEAD>
<P>Take half a pound of powder of &s;ugar, a quartern of Pi&s;taches, for one penny of gum Adragan, and one drop of &s;weet water; &s;tamp all together, and when the pa&s;te is made, make your cakes of the thickne&s;s of a half crown, and bake them in the oven.</P>
</DIV4>
<DIV4 TYPE="recipe">
<PB N="272" REF="150">
<HEAD>Rasberries pre&s;erved.</HEAD>
<P>Make your &s;irrup with the decoction of Apples, when it is well &s;od, put your Ra&s;|berries in, give them only one boyling, take them out, and put them where you will for to keep them.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Quinces liquid.</HEAD>
<P>Take them very yellow, and without &s;pots, cut them into quarters, and &s;eeth them in water, untill they be well &s;od, and very &s;oft; then drain them, &amp; put your &s;ugar in the &s;ame water, which you &s;hall &s;eeth a little more than &s;irrup; put your Quinces in again, and put in their &s;eeds, taken out fir&s;t and wrap|ped into a linnen cloath, for to give them a colour, and when they are enough, take them out.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>For to make a compo&s;te of Apples.</HEAD>
<P>Take &s;ome Pippins, and pare them very &s;mooth, and without &s;pots; if they are big, cut them into four quarters, if they are &s;mall, cut them into halfes, and take out the &s;eeds, and all other &s;uperfluities; as you pare them throw them in water; and after they are all in, put the water and apples in a panne, with &s;ome &s;ugar, to the proportion of a quartern and a half to eight great apples, and a little cinamon; in&s;tead of which in winter, when the apples have le&s;s juice, you may put one gla&s;s of white wine; boyl all until the apples be &s;oft under your fingers; then take them out peece by peece, and pre&s;s them between
<PB N="273" REF="150">
two &s;poones, and &s;et them on a plate, then &s;traine your &s;irrup through a napkin folded in two; after it is &s;trained, put it in the pan againe, for to make a gelee of it, which you &s;hall know to be &s;od, if you take &s;ome with a &s;mall &s;poone, and that the drops doe fall like &s;mall peeces of ice; then take it off from the fire, and when it is halfe cold, put it over your apples, that are &s;et on the plate.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Compo&s;t of apples John.</HEAD>
<P>It is made the &s;ame way, but that the skin mu&s;t not be taken off.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the marmalat of apples.</HEAD>
<P>Take ten or twelve apples, pare them and cut them, as you pare them, as farre as the co<GAP DESC="illegible" EXTENT="2 letters">e, and put them into cleere water; then take the apples, and the water wherein they doe &s;teepe, with half a pound of &s;ugar, or le&s;&s;e, if you will, powre them into a panne, &s;eeth them, as they &s;eeth cru&s;h them, lea&s;t they &s;hould burne; and when there is almo&s;t no more water, pa&s;&s;e all through a &s;ive; Take what you have pa&s;&s;ed, and put it in the &s;ame pan againe, with the grating of halfe a lemon, or orenge, before &s;teeped above a quarter of an houre into &s;ome warme water, and &s;trained through a linnen cloth, for to know, and take out the bitterne&s;&s;e of it; as they &s;eeth, &s;tirre alwayes lea&s;t your marmalat do burne; you may know that it is &s;od when it is as into a gelee, and &s;heweth le&s;&s;e moi&s;tne&s;&s;e; and when it is as it ought to be, take it off of the
<PB N="274" REF="151">
fire, and &s;pread it with a knife, the thickne&s;s of two half crowns.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the compo&s;t of peares.</HEAD>
<P>Take what peares you will, &s;o that they be good, pare them, and take out the &s;eeds, the hardne&s;&s;e which is at the head of the peare, and the other &s;uperfluities, as of the apples; If they are big, cut them into halfes or quar|ters; if they are &s;mall, into three parts; then put them in a panne, with water, &s;ugar, and &s;ome cinnamon; when they are half &s;od, powre into them a gla&s;&s;e of &s;trong red wine, and keep them alwayes covered clo&s;e, becau&s;e it cau&s;eth them to become red; give them as much &s;eething, or thereabouts, as you would give to the &s;irrup of other pre&s;erves.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>Bake &s;ome apples in warme cinders, when they are baked, pare them, cut them into halfes or quarters, according to their higne&s;s, and take out the in&s;ide; make a &s;irrup with &s;ugar, and the juice of a lemon, or the wa|ter of orenge flowers; powre your peares in|to this &s;irrup, and give them one boiling, then put them on a plate.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make <HI>marons</HI> after the Limo&s;ine.</HEAD>
<P>Seeth &s;ome marons after the ordinary way, when they are &s;od, peele them, and in peeling them, flat them a little between your hands; &s;et them on a plate, and take &s;ome water, &s;u|gar, and the juice of lemon, or of water of orenge flowers, make a &s;irrup with it, when
<PB N="275" REF="151">
it is made, powre it boiling upon your ma|rons, and &s;erve them hot or cold.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>Another way.</HEAD>
<P>If you will whiten them, take the white of an egge and &s;ome water of orenge flowers, beat them together, dippe your marons into it, and put them in a di&s;h with &s;ome powder of &s;ugar, Rowle them untill they be covered with it, then drye them neere the fire.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the compo&s;t of lemon.</HEAD>
<P>Make a gelee of apples, and &s;eeth it, after it is &s;od, take a big lemon, pare it very thick, and neere the juice, cut it in two, and in length, and divide the&s;e two parts into many &s;lices, take out the &s;eedes, and throw the&s;e &s;lices into your gelee; give it yet ten or twelve boilings, &s;o that your gelee may yet have its fir&s;t &s;eething; take it off of the fire, and let it become halfe cold; fill a plate with lemon &s;lices, and cover them with your gelee.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the lemon pa&s;te.</HEAD>
<P>Take &s;ome &s;ugar in powder, and &s;ome whites of eggs with a little of the grating of the fle&s;h of lemon, &s;tamp all together in a mortar, and if perchance there were too many eggs, put in &s;ome flowre of &s;ugar, &s;o with &s;tamping you may bring what is in your mor|tar into a pa&s;te fit to be wrought with; worke it after the ordinary, and your cakes as you will, after the thickne&s;s of halfe a finger, or le&s;&s;e if you will. Bake them upon paper in the oven, or in a tourte pan, with fire above and
<PB N="276" REF="152">
under, with mediocritie. Have a care that they become not yellow, and as &s;oone as you doe perceive that they begin to take that color take them out, for they are enough.</P>
</DIV4>
<DIV4 TYPE="recipe">
<HEAD>How to make the bisket of Sav<GAP DESC="illegible" EXTENT="1 letter">y.</HEAD>
<P>Take &s;ix yolkes, and eight whites eggs, with one pound of &s;ugar in powd<GAP DESC="illegible" EXTENT="2 letters"> three quarters of a pound of good flowre made of good wheat, and &s;ome ani&s;e &s;eed, beat all well together, and boile it; make a pa&s;te neither too &s;oft nor too hard, if it is too &s;oft, you may mixe with it &s;ome flowre of &s;ugar, for to harden it; when it is well proportioned, put it into moules of white tinne made for the purpo&s;e; and then bake them half in the oven; when they are halfe baked, take them out, and moi&s;ten them at the top with the yolks of eggs; after that put them in the oven againe; for to make an end of baking; when they are &s;o baked that they are not too much burned, nor too &s;oft, take them out, and &s;et them in a place which is neither too coole, nor too dry.</P>
</DIV4>
</DIV3>
</DIV2>
<TRAILER>FINIS.</TRAILER>
</DIV1>
</BODY>
<BACK>
<DIV1 TYPE="dedication">
<GAP DESC="missing">
<PB REF="152">
<P><HI>foote-&s;teps are not knowne,</HI> P&s;al. <HI>77.19.</HI></P>
<P>To this good and great God (from who&s;e Ocean you bor|row your Streames) I recom|mend you and all yours, both by Sea and Land, humbly de|&s;iring him to binde up your Soul in the bundle of Life, to let the <HI>ble&s;&s;ing of him that was ready to peri&s;h</HI> come up|on you (as <HI>Job 29.13.</HI>) The LORD Regi&s;ter you into the number of tho&s;e who&s;e bowels yearn to the di&s;tre&s;&s;ed, who&s;e hands open to the Afflicted,
<PB REF="153">
and whom none is able to re|ward, but He, who hath mo&s;t and de&s;erves All, yet is con|tented with a little in &s;inceri|tie, in whom I re&s;t,</P>
<CLOSER><SIGNED>Your Honours often engaged <HI>And &s;till indebted, Nathanael Church.</HI></SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="to the reader">
<PB REF="153">
<HEAD>Prevention to the Reader.</HEAD>
<P>FRiends, doe not thinke that the&s;e brief Senten|ces were drawn out of tho&s;e Texts of Scripture quoted after them. For the Sayings were written &s;ome years be|fore any quotations were made. And tho&s;e places of Script. were only &s;et downe to &s;hew how near the&s;e rati|onall Maximes come to di|vine verity, &amp; how neer Kin Faith and Rea&s;on are.</P>
<P><PB REF="154">I call my Fathers <HI>Golden &s;ayings,</HI> and my owne <HI>Sil|ver,</HI> becau&s;e his have the pri|ority not only of Time, but al&s;o of E&s;timate: and be&s;ides mine excell his in nothing but number, as Children do the Parents, and as Stars doe the Sun and moon.</P>
<P>As for my own Sentences, they have little or nothing in them that I have begg'd, or borrowed. Nay I fear, it will be &s;aid, that they have too much of my &s;elfe in them. But though they are like the
<PB REF="154">
Cobweb, &s;pun out of my own bowels, yet &s;ome of them well applyed may &s;tench a bleeding con&s;cience.</P>
<P>They are mo&s;t of them common Notions, but never the wor&s;e for that: For the <HI>Sun,</HI> the <HI>Day,</HI> the <HI>Ayre,</HI> the <HI>Fire,</HI> the <HI>Water,</HI> the <HI>Earth</HI> &amp; the <HI>Go&s;pel</HI> are not the wor&s;e for being common, but the better. <HI>Boni proprium e&s;t e&s;&s;e commune.</HI> 'Tis proper to that w^c^h is good to be common: And that which does good to many, is more excellent
<PB REF="155">
and more divine then that, that does good to one only.</P>
<P>They are Trilineals, or three lines a piece (mo&s;t of them) and &s;o more porta|ble for the memorie. Not being &s;ome of them 2. lines, and &s;ome halfe a page.</P>
<P>They are Pentad's, or ju&s;t five in a page: &s;o that a man, though &s;treightned in Time, notwith&s;tanding may read to a Period pre&s;ently, and carry a <HI>Theam to thinke on</HI> with him, as an Antidote a|gain&s;t wor&s;e thoughts.</P>
<P><PB REF="155">The very blanck &s;paces between them will prove advantagious to one that has any good husbandry, for there he may inter&s;cribe any other compendious Apo|thegme, at plea&s;ure and lie|&s;ure.</P>
<P>As for my failings, I hope they will prove either but ordinary, or but few. But I could wi&s;h this were the wor&s;t u&s;e I had made of my Pen, I hope 'tis not the be&s;t.</P>
<Q><PB REF="156">
<L>And he that every day doth mend,</L>
<L>Shal &s;ure be perfect in the End.</L></Q>
<P>Much good may they do thee, who ever thou art, Friend, or Foe, &s;o &s;ayes He, who is in his prayers to God for thee,</P>
<CLOSER><SIGNED>Thine, whether thou wilt or no, N. C.</SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="encomium">
<PB REF="156">
<HEAD>To the Reader.</HEAD>
<L><HI>READER,</HI> Th'ha&s;t here a <HI>little Cabinet</HI></L>
<L>Of <HI>Jewels rare:</HI> a <HI>precious Ring</HI> be &s;et</L>
<L>With <HI>riche&s;t Stones:</HI> a <HI>No&s;e-gay</HI> that doth yeeld</L>
<L>A <HI>&s;weet</HI> and <HI>fragrant</HI> Smell. Each <HI>common</HI> Field</L>
<L>Hath not &s;uch <HI>Flowers</HI> as the&s;e. To tell thee true,</L>
<L>Here's <HI>nothing</HI> doth acco&s;t thee, but what's new.</L>
<L>The&s;e are not <HI>Forreign provebs Eng|li&s;hed:</HI></L>
<L>No &s;ure: they are all <HI>Brittains born and bredd.</HI></L>
<L><HI>READER,</HI> thoul't &s;ay, having read th' <HI>Adag'es,</HI></L>
<L>The Author's <HI>MASTER OF THE SENTENCES.</HI></L>
<CLOSER><SIGNED><HI>Edw: Hicks.</HI> M. A. utriu&s;&abque; Academiae.</SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="encomium">
<PB REF="157">
<HEAD>To the Reader.</HEAD>
<L><HI>REader,</HI> Th'ha&s;t here a birth, which as I gather,</L>
<L>For it's conception ows <HI>to Sonne and Father.</HI></L>
<L>An Y&s;&s;ue which for'ts Mid-wifery doth &s;tand</L>
<L>Mixtly indebted both to Sea and Land.</L>
<L>A <HI>lawful Prize.</HI> But &ocirc; the Devil of Gain!</L>
<L>One <HI>Pocket</HI> now <HI>two</HI> Churches can containe!</L>
<L>Well. Yet beware thou, how thy Cen&s;ure blots</L>
<L>The Author: there's no Church without its &s;pots.</L>
<L>He's a <HI>Nathanael,</HI> credit me, and I'le</L>
<L>Avouch, when he wrote the&s;e, there was <HI>no guile</HI></L>
<L>Po&s;&s;e&s;t his heart. Come, &s;hew thy &s;elfe to be</L>
<L>A Friend to Church, &amp; I'le be &s;o to thee.</L>
<L>But if thou ha&s;t a place for wonder fit,</L>
<L>Give it the <HI>CHURCH and COM|MON-WEALTH of WIT.</HI></L>
<CLOSER><SIGNED><LIST>
<ITEM>C. F.</ITEM>
<ITEM>M. A.</ITEM>
</LIST></SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="encomium">
<PB REF="157">
<HEAD>Authoris Amicus ad Le|ctorem.</HEAD>
<L><HI>MUch</HI> Profit, Wi&s;dome, Learning in <HI>Few</HI> Words,</L>
<L>This <HI>Small,</HI> this <HI>Cheap,</HI> this <HI>U&s;efull</HI> Tract affords.</L>
<L>On any Page vouch&s;afe to ca&s;t thine Eye.</L>
<L>And if thou can&s;t not <HI>like</HI> it, ca&s;t it <HI>by.</HI></L>
<L>How e're <HI>de&s;pi&s;e</HI> not this <HI>Sententious Shoole;</HI></L>
<L>Le&s;t thou be &s;entenc'd a <HI>Cen&s;orious Foole.</HI></L>
<L><HI>Reader</HI> what-ever, if thou <HI>hone&s;t</HI> be:</L>
<L>It merits to <HI>keep Company</HI> with thee.</L>
<CLOSER><SIGNED>Will: Bodham.</SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="encomium">
<PB REF="158">
<HEAD>To his Ingenuous Friend <HI>Mr. Nathanael Church</HI> on His <HI>Pocket-Companion.</HI></HEAD>
<L>VVHil'&s;t thou wa&s;t to&s;s't upon the waving Maine,</L>
<L>Me-thought <HI>Noe's Arke</HI> was floating once againe.</L>
<L>Thy Friends on Land were troubled much for thee,</L>
<L>To prove their <HI>Churches vi&s;ibilitie.</HI></L>
<L>Now if I want thy <HI>good &s;ociety,</HI></L>
<L>Thy Booke mean-while &s;hall my <HI>Compa|nion</HI> be.</L>
<L>Where whiles thy Hand &s;peaks to mine Eye: &s;o here</L>
<L>Mine eye becomes thy Hands Interpreter.</L>
<L><PB REF="158">If great <HI>Bookes</HI> be <HI>great Evills,</HI> thou ha&s;t &s;hown</L>
<L>A remedie: Thine's but a <HI>little one.</HI></L>
<L>Since <HI>Coyn</HI>'s grown &s;cant, 'twas wi&s;ely done by thee,</L>
<L>To keepe our <HI>Pockets</HI> from <HI>vacuity.</HI></L>
<CLOSER><SIGNED>Tho: Ford.</SIGNED></CLOSER>
</DIV1>
<DIV1 TYPE="author to his father">
<PB REF="159">
<HEAD>Author ad patrem jam 17. annos defunctum.</HEAD>
<L>WEll, I'le drop one Encomi|asticke, rather</L>
<L>Then by a Clowni&s;h &s;ilence robb my Father.</L>
<L>Le&s;t, if by me that name be vilifi'd,</L>
<L>I'me named &s;acrilegious parricide.</L>
<L>Though Him to prai&s;e, there needs no Paines, or Skill,</L>
<L>Of whom his very Foes could not &s;peake ill.</L>
<L>Here needs no Flouri&s;hes, goe, cun|ning Pates,</L>
<L>Goe, &s;leep: His owne workes pray&s; him in the Gates.</L>
<L><PB REF="159">(Nay all the Rhetorick I can devi&s;e</L>
<L>Is bist to multiply Tautologies.)</L>
<L>His <HI>Theologick Mi&s;cellanies</HI> can</L>
<L>Him &s;tudious prove, to know both GOD and MAN.</L>
<L>His Coffer long agoe is dead and rotten:</L>
<L><HI>The Good mans Trea&s;ure</HI> mu&s;t not be forgotten.</L>
<L>His <HI>Chri&s;tian letters</HI> mo&s;t Elabo|rate,</L>
<L>Now out of print, I'de buy at any Rate.</L>
<L>Meane-while I wilbe thankefull, not repine,</L>
<L>My Fathers Gold and Silver both are <HI>Mine.</HI></L>
<CLOSER><SIGNED><HI>N. C.</HI> <GAP DESC="foreign"> H. C. <GAP DESC="foreign">.</SIGNED></CLOSER>
<GAP DESC="missing">
</DIV1>
</BACK>
</TEXT>
</EEBO>
</ETS>
