- Capons in Broth
- Farts of Portingale
- Brawn & Mustard
- Pigeon & Marrow Pie
- Sallet of Hearbes
- A Soteltie
- Boar y-farsyd
- A Vaunt
- Fried Turnips
- Baked Venison
- Sweet Potatoes
- Comfits, Wafers & Hippocras
To boile a Capon with Orenges and Lemmans
- Take Orenges or Lemmans pilled and cut them the long way, and if you can keepe your cloves whole and put them into your best broth of mutton or capon with prunes or currants and three or four dates.
- When these have been well sodden (boiled) put whole pepper, great mace, a good piece of sugar, some rose water, and either white or claret wine and let all these séeth (boil) together a while.
- Serve it upon soppes (sops, i.e. toasts) with your capon.
To make Sops for a Capon
- Take tostes of bread, Butter, Claret wine, and slices of Orenges, and lay them upon the tostes, and Sinamon, Sugar, and Ginger.
Farts of Portingale
- Take a piece of a leg of Mutton, mince it small and season it with cloves, mace, pepper, salt and dates minced with currants.
- Then roll it into round rolls, and so into little balls. Boil them in a little beef broth and so serve them forth.
The order to boyle a Brawne
- Take your Brawne [the meat of a pig’s head], and when ye have cut him out, lay him in faire water four and twentie houres, and shift it foure or five times, and scrape and binde up those that you shall thinke good, with Hempe, and bind one handful of green willows together, and lay them in the bottome of the Panne.
- Then put in your Brawne, and skim it very cleane, and let it boyle but softely, and it must be so tender, that you may put a straw through it, and when it is boyled enough, let it stand and roll in the panne, and when you take it up, let it lye in Trays one howre or two.
- Then make sousing drink with Ale and water, and salt, and you must make it very strong, and so let it lie a week before you spend (use) it. Serve the brawn in slices with the mustard sauce over it or on the side.
- Wash and dry your mustard seed (to get the chaff off), grind it, sieve (sift or sort) it, and mix in clarified honey, vinegar and wine to make a thick paste, and then thin it with wine to serve.
Pigeon & Marrow Pie
- This features two types of pie, a large pigeon pie on the bottom, with small marrow pies arranged on top when serving, to create the impression of a crown.
- The crust of the bottom pie should be painted silver and the top pies should be ‘gilt’ with gold.
To bake Pigeons in a Cawdle
- Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a few barberries and prunes, and currants, and take a litle white wine or verjuice, and let it boile and put in a litle suger.
- Set it on the fire a litle, and streine in two or thrée yolkes of egges into the wine, and when you take the dish of the fire, put the proines and currants, and barberies into the dish, and then put them in altogether into the pye.
To make Marie pies
- Make fine paste, and put in the white of one egge and suger, and when they are made in litle coffins set them into the Ouen vpon a paper a litle while then take them out and put in marie (bone marrow).
- Then close them vp and pricke them, and set them in again, and when they are broken serue them with blanche pouder strowed vpon them.
- Blanche pouder = "White powder", a generic term for a combination of a variety of spices, depending on what was to hand, usually sugar, ginger, cinnamon or nutmeg.
- Take a capon or a hen, and either beef or mutton to make the broth sweet withall, and boil them all together till they be very tender.
- Then take the capon or hen out of the pot & take out all his bones, and bray him in a mortar, with 2 pounds of almonds over blanched.
- Then with the broth of your capon or hen, strain them meetly thick (i.e. add a small amount of water, it should be thick), then put it in a little pot.
- Season it with a little sugar, sanders [red sandalwood colouring], cloves, mace, and small raisins. Boil and serve upon sops.
- Take raw eggs and draw them through a strainer. Then grate fair bread. Take saffron, salt, pepper powder and mutton suet, and meld all together in a faire boil [simmer to reduce].
- Then broach [put on spit] thine pig; then farce [stuff] him [with the above stuffing], and sew the hole, and let him roast and then serve forth.
- Take halfe Vineger, and halfe verjuice, a handfull of persley and Sage chopped very small, a Pomewater shredde very small, then take the gravy of the Pigge, with Suger and Pepper and boil them together.
- (Pomewater – a sweet, juicy apple).
How to Make a Fried Meat of Turneps
- Roast the turneps in the embers or else boil them whole, then cut or slice them in pieces as thick as half the shaft of a knife.
- Which done, take cheese (can use cheddar, first recorded in England in 1500s) and cut it in the same form and quantity, but somewhat thinner.
- Then take sugar, pepper, and other spices mingled together, and put them in a pan under the pieces of cheese, as if you would make a crust under the cheese, and on top of them likewise.
- And over it you shall lay the pieces of turnips, covering them over with the spices aforesaid, and plenty of good butter.
- And so you shall do with the said cheese and turnips till the pan be full, letting them cook the space of a quarter of an hour, or more, like a tart, and this would be one of your last dishes. [The last sentence refers to the fact that the cook can prepare this hot at the last moment for a banquet.]
To Bake Venison
- Take leane venison, and take out all the sinewes, then chop your flesh verie small, and season it with a litle pepper and salt, and beaten Cloues, and a good handful of Fennel seeds, and mingle them all together.
- Then take your Larde, and cut it of the bignesse of a goose quill, and the length of your finger, and put it in a dish of vinegar, & all to wash it therin.
- Then take meale as it doeth come from the mil, and make paste with colde water, and see that it be verie stiff: then take a sheet (a sheet of the paste), and make a laying of the minced flesh upon the sheet, of the breadth that your Lard is of length.
- Then make a laying of your Larde upon your flesh, and let your Larde be one from another, the breadth of one of the peeces of the Larde (i.e. space them with the width of one lard strip between each), and so make foure layings of Lard, and three layings of flesh one vpon the another, so presse it downe with your hands as hard as you can for breaking the paste and cast in a handfull of Pepper and salt, & beaten Cloves, so close up your paste, & let it bake two houres.
Leach of Almonds
- To make Leach of Almonds. Take half a pound of sweet almonds, and beat them in a mortar. Then strain them with a pint of sweet milk from the cow.
- Then add to it one grain of musk, 2 spoonfuls of rosewater, two ounces of fine sugar, the weight of 3 whole shillings of isinglass (type of gelatine) that is very white, and so boil them.
- And let all run through a strainer. [Make this in a square dish and then it must be painted (gilded with gold, for the black squares) as a chessboard]
To make a good Marchpane
- Requires chess piece moulds.
- First, take a pound of long small Almonds, blanch them in colde water. Then take a cloth and drie them as dry as you can.
- Then stampe them small, and put no liquor to them but as you must needs to keepe them from oyling, and that litle that ye put to them must be Rosewater, in like maner you shoulde but wet your Pestels end therein, for feare of putting too much liquor therein: and when you haue beaten them fine, take half a pound of Sugar or more, and see it be beaten smal to powder, but it must be fine Sugar.
- Then put it to your Almonds, and beate them altogether. Fill your moulds But before that ye bake it, yee must cast on it fine Sugar and Rosewater, and that will make him to crispe like unto use.(Colour it appropriately to have one set of dark/black chess pieces and one light.)