Temple House Menu from 1665.

First Course
French Pottage
Sowsed Turkey
French Mutton
Gammon of Bacon
Parsnips & Oysters

Second Course
A Grand Boil’d Dish of Snipe
Roast Pike
Cabbige Lettuce Pie
Crayfish in Jelly
Stewed Potatoes

Dessert
Spanish Paps
Portugal Eggs & Jellies
Marchpane

French Pottage
French Pottage

To make French Pottage
Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other Herb as you like best, in all as much as a *Peck will hold pressed down, pick them well, and wash them, and drain them from the water, then put them into a Pot with half a pound of fresh Butter, and set them over the fire, and as the Butter melts, stir them down in it till they are all within the Butter.

Then put some water in, and a Crust of bread, with some whole Cloves and a little Salt, and when it is well boiled, take out the Crust of bread, and put in the yolks of four Eggs well beaten, and stir them together over the fire, then lay some thin slices of white bread into a deep dish, and pour it in.

*A peck – term for either liquid or dry measure - ‘one fourth of an imperial bushel’ or 9.092 litres.

French Mutton
French Mutton

To dress a neck of Mutton the French way
Take a large neck of mutton, boile it and skim it well, then take two handfuls of parsley, pick it, wash it and put it into a net, and boile it with the mutton with a little fresh butter and a little salt.

Then take a pint of oysters, and stew them in their own liquor with a little whole mace, and a little white wine vinegar, then take half a pound of butter and set it on the coals, keep it beating till it be ready to boyle.

Then shred the parsley small, and half a lemon cut small, four or five spoonfuls of white wine vinegar, stir them all together, then put in your oysters; garnish your dish with olives, capers, samphire and lemon; cover the dish with *sippets, and lay your meat on them, then pour over your sawce.

*Sippets = small bread toasts.

Parsnips & Oysters
Parsnips & Oysters

A Dish of Parsnips and Oysters 
Take your Parsneps tenderly boiled; and slice them thin, then put in your baking dish a good store of Butter, then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked, then some Oisters and Yolks of Eggs hard boiled, then more Spice and butter, then more Parsneps, then more Oisters, then more hard Eggs, more Spice, and bake it.

snipe
Grand Boyled Meat

How to make a Grand Boyled Meat (snipe) 
KIll and pull, or scald Snipes, trusse them and boyle them as faire and as white as you can, and while they are boyling, take strong Broth, wherein Veal or any other fresh Butchers meat hath been boyled to pieces, put to it an Oxe Pallet blanched and cut in dice-work, Pestaches (pistachios), Pine-kernels blanched, a quart of White-Wine, a good quantity of large Mace, Salt, and five or six Dates cut to pieces.

Boyle these together as long as you think it expedient, and when it is boyled put to it a large piece of Butter and Lemmon sliced very thinne, the rinde being pared off, and beat it up thick; then dish your meat orderly with thin tostes in the bottome, pour the sauce on them; garnish with Sheepes tongues, boyled, blanched and split, rowled in greene Batter (a light, flour batter, coloured green with spinach juice), and fryed green (again, with more spinach juice or other green colouring); sliced Lemmon and Orange; sippit it (put it on sippets, i.e. bread toasts) and serve it up hot to the Table.

To roast a Pike
Draw a large Pike at the gills; when he is well washed, fill the belly with great oysters, and lard the back with herrings pickled; tie it on the spit, and baste it with white wine and butter with two or three anchoves dissolved therein; rub your dish with garlick, make sawce with capers, lemmon, butter, and white wine, and some anchoves.

crayfish in jelly
Crayfish in Jelly

Crayfish in Jelly
Set on as much cleare water as will conveniently boyl your crayfish, and season it with Salt, Vinegar, 5 or 6 Bay Leaves, large Mace, whole Cloves 3 or 4, a faggot of sweet Herbes bound up hard together; so soon as this preparative boyls, put in your crayfish, being clean wiped; do not remove the shells, it being boyl'd take it up; it will be best to put in your Spices after the crayfish is in and scummed: the fish being boyled and taken up, straine the liquor throw a jellybagg, and put to it a piece of Iceing-glass (a gelatin), being washed and steeped for the purpose, and boyle it very cleanely: hang the crayfish in some glasse (a mould) by a thred, and fill the glasse with the jelly when it is warme, it being cold turn it out on the glasse plate; you may colour your jelly in divers colours but I think white to be the best for this use.

Potato
Stewed Potatoes

How to stew Potatoes
Boyle or roast your Potatoes very tender, and blanch them; cut them into thin slices, put them into a dish or stewing-pan, put to them three or foure Pippins sliced thin, a good quantity of beaten Ginger and Cynamon, Verjuice, Sugar and Butter; stew these together an hour very softly; dish them being stewed enough, putting on them Butter and Verjuice beat together, and stick it full of *green Sucket or Orrengado, or some such Liquid sweet-meat; sippit it and scrape Sugar on it, and serve it up hot to the Table.

*Green sucket = suckets are candied pieces of fruit or vegetables; green sucket could be candied angelica. 

Spanish Pap
Spanish Pap

To make Spanish Pap
Boil a quart of Cream with a little whole Spice, when it is well boiled, take out the Spice, and thicken it with Rice Flower, and when it is well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a very little Salt, so serve it to the Table either hot or cold, with fine Sugar strewed on the brims of the Dish.

To make Marchpane
Take two pounds of almonds blanch’t and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water, to keep it from oyling; when you have beat pie decoration it to a puff paste, drive it out as big as a charger (a Medieval shallow bowl, about the size of a dinner plate), and set an edge about it as you do upon a quodling tart (basically pinching up the edge), and a bottom of wafers under it, thus bake it in an oven or baking pan.

When you see it is white, hard, and dry, take it out, and ice it with rose-water and sugar being made as thick as butter for fritters, to spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff (i.e. make shapes of paste on top and colour them), slick long comfets (cinnamon sticks, orange or lemon peels) upright on it, and so serve it.