SCald a large Pigge, cut off his head and ſlit him in the middeſt, and take out his bones, and waſh him in two or thrée warme waters. Then collar him vp like brawne, and ſow the collars in a faire cloath. Then boyle thē very tender in the faire water, then take them vp and throw them in faire water and ſalt vntill they be cold, for that will make the skinne white. Then take a pottle of the ſame water that the Pigge was boyled in, and a Pottle of White-wine, a race of Ginger ſliced, a couple of Nutmegs quartered, a ſpoonfull of whole Pepper, five or ſix Bay-leaues: ſéethe all this together▪ when it is cold, put your Pigge into the ſowce-drinke, ſo you may keep it halfe a yeare, but ſpend the head.

TAke out the meat of the greateſt Oyſters: ſaue the liquor that commeth from them; and ſtraine it into an earthen Pipkin: put into it half a pinte of white-Wine, and half a pinte of White-Wine Vinegar: put in ſome whole Pepper, and ſliced Ginger. Boyle all theſe together with two or thrée Cloaues, when it hath boyled a little, put in your Oyſters, & let them boyle two or thrée walmes, but not too much. Then take them vp, and let the ſirrup ſtand vntill it be cald: then put in your Oyſters, and ſo you may kéep them all the yeare.

DRaw your Fiſh, but ſcale it not: ſaue the Liver and the refuſe of it, ſlit the ſaid refuſe, and waſh it. Then take a pottle of faire water, and a quart of White-Wine, and a faggot of ſweet hearbes: ſo ſoon as you ſee your Wine boyle, throwin your Fiſh with the ſcales on, and when you ſee your Fiſh boyle, poure in a little Vinegar, and it wil make your Fiſh criſp. Then take vp your Fiſh, and put it in a Tray. Then put into the liquor ſome whole pepper, a little whole Ginger, and when it is boyled together well with a little Salt, and cold, put in your Fiſh into an earthen panne: when you ſerue it in, ſerue Gelly in Sawcers, with a little fine Ginger about the Sawcers ſides, and Fennell on your Fiſh.

DRaw your Gurnet, & waſh it clean, boyle it in water and ſalt, with a fagot of ſwéet Hearbs: then take it up, and powre vpon it Verjuyce, Nutmeg, Butter, & Pepper: thicken it with the yolkes of two new layd Egges. All this being powred vpon your Fiſh, garniſh your diſh with preſerued Barberries, or a ſliced Orange.

PArboile your Legge, and take it vp & pare off ſome thin ſlices & prick your Legge through, and let out the grauie on the ſlices: then bruiſe ſweet Hearbs with the back of a Ladle, and put in a peece of ſweet Butter: Seaſon it with Verjuyce & Pepper: and when your Mutton is boyled, pour it on it, & ſerve it ſo to the Table.

CHop ſweet hearbes fine, with a piec • of a raw Apple, ſeaſon it with Pepper, Ginger, and the yolk of a new la •• Egge chopt ſmall to mingle amongſt it • then ſtuffe it well with that farcing, an • ſo roaſt it. The ſawce for it is Verjuyce Butter, and the juyce of a Lemmon, & little Nutmegge. Let the tongue lye 〈◊〉 the ſawce when it goeth to the Table Garniſh your Diſh as you thinke fitteſt, or as you are furniſht.

FIt them to boyle, and put into their bellies ſweet Hearbs, viz. Parſley, tops of yong Tyme: & then put thē into a Pipkin, with as much Mutton broth as will couer them, a piece of whole Mace, a little whole Pepper: boyle all theſe together vntill your Pigeons bee tender. Then take them off the fire, and ſcum of the fat cleane from the broth, with a ſpoone, for otherwiſe it will make it to taſte ranke. Put in a piece of ſweet Butter: ſeaſon it with Verjuyce, Nutmeg, and a little Sugar, thicken it with Ryce boyled in ſweet Creame. Garniſh your Diſh with preſerued Barberies • t Skirret roots, being boyled with Verjuyce & Butter.

FIt your Rabbet for the boyling, and ſeethe it with a little Mutton broth, White-wine and a piece of whole Mace: then take Lettuce, Spinage, Parſley, Winter Sauory, ſweet Marjoram: all theſe being pickt, and waſht clean, bruiſe them with the backe of a Ladle (for the bruiſing of the hearbs wil make the broth looke very pleaſantly gréene.) Thicken it with a cruſt of manchet, being ſtéeped in ſome of the broth, and a little ſweet. Butter therein. Seaſon it with Verjuyce, and Pepper, and ſerue it to the Table upon Sippets. Garniſh your diſh with Barberries.

TRuſſe your Chickens fit to boyle, as was before ſhewed in the Rabbets, cut two or three Dates in ſmall peeces: take a péece of whole Mace: thicken your broth with Almonds: Seaſon it with Verjuyce, and a little Pepper. Garniſh your diſh ſides with ſweet Sucket and ſugar, after you haue ſeaſoned your broth. In like ſort you may boyle a Capon, but then you muſt put Marrow into your White broth. If you diſlike Mutton-broth, then boyle it by it ſelfe in faire water till it turne as white as a Curd. But the French men follow the other way, & it is the better.

PArboyle either of theſe Fowles, and throw them in a Pale of faire water (for that taketh away the ranckneſſe of the fleſh.) Then roaſt them halfe, & take them off the fire, & put ſweet Hearbs in the bellies of them: lace them downe the breaſt, and ſtick them with two or three whole Cloues in the breſt with your knif in euery one of them ſo many. Then put them in a Pipkin, with two or three ladlefuls of ſtrong Mutton broth, a peece of whole Mace, two or three little Onyons minſt ſmall. Thicken it with a toaſt of houſhold bread: put in a péece of ſwéet butter as big as a Walnut: Seaſon it with Pepper and Verjuyce.

PArboyle any of theſe & halfe roaſt it, lanch them downe the breaſt with your knife, and ſticke them with two or thrée Cloues. Then put them into a pipkin with halfe a pound of ſweet Butter, a little White-wine, Verjuyce, a péece of whole Mace, a little beaten Ginger, and Pepper. Then mince two Onyons very ſmall, with a péece of an Apple, ſo let them boyle leiſurely, cloſe couered, the ſpace of two houres, turning them now & then. Serue them in vpon Sippets.

BOyle them with Mutton-Broth, and White-wine, a péece of whole Mace, put into the bellies of thē ſwéet Hearbs: when they be tender, thicken it with a péece of Manchet and two hard eg yolks ſtrained with ſome of the ſame broth. Thē put ſome of the ſame broth into a boyld-meat diſh, with Verjuyce, Butter, and Sugar, and ſo boyle your Grapes or Gooſeberries in the diſh cloſe couered, till they be tender, & poure it on the breaſt of your diſh.

PArboyle thrée or foure of them, and then chop them fine with ſwéet Hearbes, the yolks of two hard Egs, Seaſon it with Cinamon, Dinger, and Nutmeg, and Pepper: put in a few parboyld Currans, and a little melted butter, and ſo make it vp into little paſtyes, frye them in a Fryingpan, ſhaue on Sugar, and ſerue them to the boord.

BOyle, or roaſt your Sweet-bread, and put into it a few parboyld Currans, a minſt Date, the yolkes of two new laid Egges, a peece of Manchet grated fine, Seaſon it with a little pepper, Salt, Nutmeg, and Sugar, wring in the juyce of an Drange or Lemmon, and put it between two ſhéets of Puf-paſte, or any other good paſte: and either bake it, or fry it, whether you pleaſe.

BOyle them tender, and ſlice them in thin ſlices: then ſeaſon them with Cinamon, Ginger, and a little Pepper, and put them into a Coffin of fine Paſte, with ſweet Butter, and a few ſwéet Hearbes chopt fine. Bake them in an Duen. Then take a little Nutmeg, Vinegar, Butter, Sugar, the yolke of a new layd Egge, one ſpoonfull of Sacke, & the juyce of a Lemmon: boyl all theſe together on a chafingdiſh of Coales, and put it into your Pye: ſhog it well together, and ſerue it to the Table.

MInce any of theſe with ſweet hearbs, parboyld Currans, a Date or two minſt ſmall, a peece of a preſerued Drange or Lemmon, minſt as ſmall as your Date. Seaſon it with Ginger, Cinamon, Nutmeg, & Sugar: then take the yolkes of two new laid Egges, a ſpoonfull of ſweet Creame, a peece of a ſhort Cake grated and marrow cut in ſhort peeces. Bake this in a diſh betweene two leaues of puf-paſte, put a little Roſe-water to it before you cloſe your paſte. When it is baked, ſhaue on Sugar.

WAſh greene Beets clean, picke out the middle ſtring, and chop them ſmall with two or three well reliſht ripe Apples. Seaſon it with Pepper, Salt, and Ginger: then take a good handfull of Raiſins of the Sunne, and put them all in a Coffin of fine Paſte, with a peece of ſweet Butter, and ſo bake it: but before you ſerue it in, cut it vp, and wring in the juyce of an Drange and Sugar.

BOyle watered Stockfiſh, and make it fit to be eaten: when it is cold take the whiteſt of the fiſh and mince it ſmall: put in parboyld Currans, Ralſins of the Sunne, Seaſon it with Nutmeg, Pepper, Salt, and a peece of ſweet Butter. Bake it, but before you ſerue it in, cut it vp, and wring in the juyce of an Drange.

QUarter them and lay them between two ſheets of Paſte: put in a peece of whole Cinamon, two or three bruiſed Cloues, a little ſliced Ginger, Drengado, or only the yellow outſide of the Drange, a bit of ſweet Butter about the bigneſſe of a Egge, good ſtore of Sugar: ſprinkle on a little Roſe water. Then cloſe your Tart, and bake it: Ice it before it goe to the boord, ſerve it hot. This Tart you may make of any puf-paſte, or ſhort paſte that will not hold the raiſing. If you bake in any of theſe kindes of paſtes, then you muſt firſt boyle your Pippins in Claretwine and Sugar, or elſe your Apples will be hard when your Cruſt will be burnt & dryed away. Beſides, the wine giueth them a pleaſant Colour, and a good taſte alſo. Though you boyle your Pippins tender, take heed you breake not the quarters, but bake them whole.

BRuiſe a pound of Cherries, and ſtamp them, and boyle the ſirrup with Sugar. Then take the ſtones out of two pound: bake them in a ſet Coffin: Ice them, and ſerve them hot in to the boord.

SAue the liquor of your largeſt Oyſters, ſeaſon them with Pepper and Ginger, and put them into a Coffin: put in a minſt Dnyon, a few Currans, and a good péece of Butter. Then poure in your ſirrup and cloſe it. When it is bak't, cut vp the Pye, and put in aſpoonefull of Vinegar and melted Butter: ſhake it well together, and ſet it again into the Duen a little while: then take it out, & ſerue it in.

BOyle it tender, and pill off the skin, take the fleſh out at the Butt-end: mince it ſmall with Oxe-ſuet, and Marrow. Seaſon it with Pepper, Salt, Nutmegge, parboyld Currans, and a minced Date cut in péeces. Take the yolkes of two new-laid Egges, and a ſpoonefull of ſwéet Creame, worke all together with a ſiluer ſpoone in a Diſh, with a little powder of a dryed Drange-pill: ſprinckle a little Verjuyce ouer it, and caſt on ſome Sugar. Then thruſt it in againe as hard as you can exam it. Bake it on a diſh in the Duen: baſte it with ſwéet Butter, that it may not bake dry on the outſide: when it is to be eaten, ſawce it with Vinegar and Butter, Nutmeg, Sugar & the juyce of an Drange.

PArboyle a péece of a Leg of Veale, and being cold, mince it with Béefe ſuet, and Marrow, and an Apple, or acouple of Wardens: when you haue minſt it fine, put a few parboyled Currans, ſixe Dates minſt, a péece of preſerued Drange-pill minſt, Marrow cut in little ſquare péeces: Seaſon all this with Pepper, Salt, Nutmeg, and a little Sugar: then put it into your Coffins, and ſo bake it. Before you, cloſe your Pye, ſprinckle on a little Roſewater, and when they are baked ſhaue on a little Sugar, and ſo ſerue it to the table.

BOyle your meat reaſonable tender, take the fleſh from the bone, & mince it ſmall with Béefe-ſuet and Marrow with the Liuer, Lights, and Heart, a few ſwéet Hearbes and Currans. Seaſon it with Pepper, Salt, and Nutmeg:bake it in a Coffin raiſed like an Vmble pye, and it will eat ſo like unto Vmbles, as that you ſhall hardly by taſte diſcerne it from right Umbles.

PArboyle it, and coole it, and pick out the Kernels, and cut it in ſmall peeces: then ſeaſon it with Pepper, Salt, & Nutmeg: put in a few ſwéet Hearbs chopt, a péece of ſwéet butter, ſprinckle it with uerjuyce, and ſo cloſe it. When you ſerue it in, put to it a little of a cawdle, made with Nutmeg, Vinegar, Butter, Sugar, and the yolks of two new laid Egs, a ſpoonefull of Sack, and the juyce of an Orange.

SCald, waſh and draw a ſayre large Carpe: ſeaſon it with Pepper, Salt, and Nutmeg, and put it in a Coffin with good ſtore of ſwéet Butter: caſt on great Raiſins of the Sunne, the juyce of two Oranges, put your Butter uppermoſt, to kéepe the reſt moiſt: ſprinckle on a little Vinegar before you cloſe it, and ſo bake it.

LEt your fiſh blood in the Taile, then ſcald it, and ſcoure it: waſh it cleane, and dry it with a doth. Then take grated Bread, ſwéet Creame, the yolkes of two or thrée new-laid Egges, a few parboyld Currans, a few ſwéet Hearbs chopt fine. Seaſon it with Nutmeg and Pepper, and make it into a ſtiffe pudding, and put it into your Tenches belly. Seaſon your fiſh on the outſide with a little Pepper, Salt, and Nutmegge, and put him in a déepe Coffin with a péece of ſwéet Butter, and ſo cloſe your Pye, and bake it. Then take it out of the Ouen, and open it, and caſt in a péece of preſerued Orange minſt. Then take Vinegar, Nutmeg, Butter, Sugar, and the yolke of a new-laid Egge, and boyle it on a Chafingdiſh of Coales, alwaies ſtirring it to keepe it from curding. Then poure it into your Pye, ſhogge it well together, and ſerue it in.

TRuſſe and ſcald your Chickens, ſeaſon them well with pepper, ſalt, and Nutmeg: and put them into your Pye, with a good peece of Butter; bake it & cut it vp, and put vpon the breaſt of your Chickens, Grapes, boild in Uerjuyce, Butter, Nutmeg, and Sugar, with the juyce of an Orange.

SEaſon your Steakes with Pepper, Salt, and Nutmeg: and let it ſtand in a tray an houre: Then take a peece of the leaneſt of a Legge of Mutton, and mince it ſmall with Oxe-ſuet, and a few ſwéet Hearbs, tops of young Tyme, a branch of Pennyroyal, two or three leaues of red Sage, grated Bread, yolks of Egs, ſweet Cream, Raiſins of the Sunne, work all together like a Pudding with your hand ſtiffe, and roule it round like bals, and put them in your Steakes in a deep Coffin, with a good peece of ſweet butter, ſprinckle a little Uerjuyce on it, and bake it: then cut it vp, and roule Sage: leaues in Butter, and frye them, & ſtick them vpright in your wals, & ſerue your Pye without a couer, with the juyce of an Orange or Lemmon.

PAre them, and coare them (the beſt of the Quinces is next unto the skinne, therefore pare it as thinne as is poſſible) ſtuffe them with Sugar, then with as much other Sugar as they weigh, put them with peeces of ſliced ginger in a Coffin, ſprinckle on a little Roſe-water before you cloſe your Pye. Bake it, and let it ſtand long a ſoaking in the ouen, Ice it, and ſerue it in.

SCald it, and ſlit it in the middeſt, flay it, and take out the bones. Seaſon it with Pepper, Salt, Cloues, Mace, and Nutmeg: chop ſweet hearbs fine with the hard yolkes of two or three new layd Egges, and parboyld Currans. Then lay one halfe of your Pigge into your pye, and hearbs on it: then put on the other halfe with more hearbes aloft vpon it, and a good peece of ſweet Butter aloft vpon all. It is a good diſh both hot and cold.

BAke it firſt in his owne blood, onely wipe it clean, but waſh it not, bone it and skin it, and ſeaſon it with Pepper & Salt. Then bake it in fine Paſte afterward, either puft-paſte or ſhort-paſte.

PArboyle it, and dreſſe it, and let it lye all night in Red Wine, and Vinegar: then Larde it thicke, and ſeaſon it with Pepper, ſalt, Cloues, Mace, Nutmeg, and Ginger. Bake it in a deep Coffin of Rye paſte, with ſtore of Butter: let it ſoake well. Leaue a vent-hole in your Pye, and when you draw it out of the Quen, put in melted Butter, Vinegar, Nutmeg, Ginger, and a little Sugar: ſhake it very well together, and put it into the Quen again, & let it ſtand three or foure houres at the leaſt, to ſoake thorowly: when your Quen is cold: take it out, and ſtop the hole with Butter.

TAke the buttocke of a Brawne, and the fillets: parboyle it, and mince it ſmall, and ſtampe it in a Morter till it come like paſte all in a lumpe. Then lard it, and vſe it like the Red Deere. The fillets alſo of béefe for a need will ſerue very well.

SCald it, and take out the bones: then parboyle it and ſeaſon it well with Pepper, Salt, and Ginger. Then Lard it, and put it in a deep Coffin of Rye-paſte, with ſtore of Butter. Let it ſoake well: when you take it out of the Quen, put in more Butter moulten at the vent-hole.

BOne the Turkey, but not the Capon: parboyle them, and ſticke cloues in their breaſts: Lard them and ſeaſon them well with Pepper and Salt, & put them in a deep Coffin with the breaſt downeward, and ſtore of Butter: and when it is bak't, poure in more Butter, and when it is cold, ſtop the vent hole with more butter.

PArboyle two Hares, and take the fleſh from the bone, and mince it ſmall, and beat it in a Morter into a lumpy ſubſtance: then ſowce it in Wine and Vinegar, as you would doe red Deere, and ſeaſon it alſo. Lap all this pulp about the Chine of one Hare, ſo it wil ſeem but one: Lard it well, and put it into a Coffin, with ſtore of butter, and ſo bake it. Then take it out of the Ouen, and put into it a little melted Butter, Nutmeg, Ginger and Sugar, and ſet it into the Ouen againe to ſoake: when it is cold ſtop the hole with Butter.

PArboyle them, and breake the breaſtbone of a large Gooſe, or take it quite out, and all the other bones alſo, but not out of a Mallard. Seaſon them and lard them and put them into deepe Coffins, with ſtore of Butter; when you draw them out of the Ouen, put in more, and doe as before is ſhewed.

TRuſſe them, and parboyle them, but vpon one ſide. Seaſon them with Pepper, Salt, and Ginger. Put them in deep Coffins, with ſtore of Butter, & let the heads hang out for a ſhow.

TRuſſe, parboyle, & ſeaſon them with Pepper and Salt: your Woodcocke may be larded: doe as in other.

SErue them as before was ſhewed in the Woodcocks and Blacke-birds.

TAke the Curds of a Sack poſſet, the yolkes of ſixe new-laid Egges, and the whites of two of them, fine flower, & make thicke batter: cut a Pome water in ſmall peeces: ſeaſon it with Nutmeg and a little Pepper, put in a little ſtrong Ale, and warme milke: mingle all together, and put them into Lard, neither too hot nor too cold. If your batter ſwim, it is in good temper.

PIck Roſe-buds, and put them into an earthen Pipkin, with White-wine vinegar and Sugar: ſo may you vſe Cowſlips, Violets, or Roſe-mary-flowers.

CVt the Cucumbers in peeces, boyle them in ſpring-water, Sugar, and Dill, a walme or two. Take them vp and let your pickle ſtand vntill it be cold.

BOyle the greateſt & hardeſt buds of the Broome in Wine Vinegar and Bay-ſalt, ſcum it cleane: when it is cold, you may put in raw ones alſo, each by themſelues: put in a peele of Lead on the raw ones, for all that ſwim will be black, and the other that are preſſed downe, as greene as any Leek. The boyld ones wil change colour.

GAther them at the full growth, but not too old: parboyle them, and keepe them in White-wine Vinegar and Sugar.

TAke them when they be hard, & not ouer much open: boyle them tender in fair water, boyle White-wine Vinegar and bay-ſalt together, and keep them in it.

PArboile Spinage, & chop it fine, with the edges of two hard Trenchers vpon a boord, or the backs of two Choppinkniues: then ſet them on a Chafindiſh of Coales with Butter and Vinegar. Seaſon it with Cinamon, Ginger, Sugar, and a few parboyld Currans. Then cut hard Egges into quarters to garniſh it withall, and ſerue it upon Sippets. So may you ſerue Burrage. Bugloſſe, Endiff, Suckory, Coleflowers, Sorrell, Marigold-leaues, Water-creſſes, Leekes boyled, Onyons, Sporragus, Rocket, Alexanders, Parboyle them and ſeaſon them all alike: whether it be with Oyle and Vinegar, or Butter and Vinegar, Cinamon, Ginger, Sugar, and Butter: Egges are neceſſary, or at leaſt very good for all boyld Sallets.

SEethe them with a little of the tēder ſtalks in faire water, and put them in a diſh ouer coales with Butter, & ſo ſerue them to the Table.

STrip off the leaues from the tender ſtalkes ſauing the tops: let them lye in water, and ſeethe them tender, and put them in a diſh ouer coales, with Butter and Vinegar: let them ſtand a while: then put in grated bread and Sugar betweene euery lay.

TAke halfe a doſen of Egges, halfe a pinte of ſweet Cream, a penny Manchet grated, a Nutmegge grated, two ſpoonefuls of Roſe-water, two ounces of Sugar, worke all ſtiffe like a Pudding: then frye it like a Tanſey in a very little Fryingpan that it may be thicke: frye it brown and turne it out upon a plate. Cut it in quarters, & ſerue it like a Pudding: ſcrape on Sugar.

TAke vp a Capon, and lift vp the right legge and right wing, and ſo array forth, and lay him in the platter as he ſhould flie, and ſerue your Soueraigne, and know well that Capons, or Chickens be arraied after one ſawce, the Chickens ſhall be ſawced with gréene ſawce or Verjuyce.

Take a Feſant, raiſe his legges and his wings, as it were a Hen, and no ſawce but only Salt.

Take a partrich, and raiſe his legs and his wings as a Henne, if yée mince him, ſawce him with Wine, Powder of Ginger, and ſalt, then ſet him vpon a Cha •• ndiſh of coales to warme, and ſerue it.

Take a Quaile and raiſe his legges and his wings as a Hen, and no ſawce but Salt.

Take a Crane and vnfold his legges, and cut of his wings by the joynts, then take vp his wings and his legges, and ſawce them with powder of Ginger, Muſtard, Vinegar and Salt.

Take a Heron and raiſe his legges and his wings as a crane, and ſawce him with Vinegar, Muſtard, Powder of Ginger and Salt.

Take a Bitturne and raiſe his legges and his wings as a Heron, and no ſawce but Salt.

Take an Egript and raiſe his legges and his wings as a Heron, and no ſawce but Salt.

Take a Curlew and raiſe his legges and his wings as a Henne, and no ſawce but Salt.

Take a Brew and raiſehis legges and his wings in the ſame manner, and no ſawce but onely Salt, and ſerue it to your Soueraigne.

Take a Conny and lay him on the back, and cut away the vents, then raiſe the wings and the ſides, and lay bulke, chine, and ſides together: Sawce, Vinegar and Powder of Ginger.

Take a Sarcell or Teale, and raiſe his wings and his legges, and no ſawce but onely Salt.

Take a Plouer and raiſe his legges and wings as a Hen, and no ſawce but onely Salt.

Take a Snite and raiſe his wings, his legs and his ſhoulders, as a Plouer, and no ſawce but Salt.

Take a Woodcock and raiſe his legges as a Hen, this done dight him the braine.

TO goe to the Sewing of fiſh muſcalade, Menewes in Sew, of Porpos or of Salmon, bakte Herring with Sugar, Gréene fiſh Pike, Lamprey, Salens, Porpos, roaſted, bakte Gurnard, and Lamprey bakte.

Gelly white and red, Dates, in Confect, Conger, Salmon, Dorey, Brit, Turbut, Halibut for ſtandard, Baſe, Trout, Mullet, Cheuin, Sole, Eeles and Lamprey roaſt, Tench in Gelly.

Freſh Sturgion, Breame, Pearch in Gelly, a Ioule of Salmon, Sturgion, Welkes, Apples, and Peares, roaſted with Sugar Candy. Figs of Malike and Raiſins, Dates capt with minced Ginger, Waters and Ipocras they be agreeable, this Feaſt being done, voyd ye the Table.

THe Caruer of Fiſh, muſt ſée to peaſon and furmenty, the tayle and the liuer, ye muſt looke if there be a ſalt Porpos or Sole, Turrentine, and do after the form of Veniſon, baked Herring, and lay it whole vpon your Soueraignes Trencher, white Herring in a Diſh, open it by the backe, picke out the bones and the row, and ſee there be Muſtard. Of ſalt-fiſh, gréene-fiſh, ſalt ſalmon, and Conger, pare away the skinne: Salt-fiſh, Stockfiſh, Marling, Mackrell, and Hake with Butter, take away the bones and the skinnes: a Pike, lay the wombe vpon his Trencher, with Pike ſawce enough, a ſalt Lamprey, gobon it in ſeuen or eight péeces, and lay it to your Soueraigne: a playce, put out the Water, then croſſe him with your knife, caſt on Salt, Wine, or Ale. Gurnard, Rochet, Breme, Cheuin, Baſe, Melet, Roch, Pearch, Sole, Mackrell, Whiting, Hadocke, and Codling, raiſe them by the backe, and picke out the bones and clenſe the refet in the belly: Cary, Bream Sole and Trout, back and belly together: Salmon, Conger, Sturgion, Turbuthirbol, Thornback. Houndfiſh, and Halibut, cut them in the Diſhes, the Porpos about, Tench, in his ſawce, cut two Eeles and Lampreys roaſt, pull off the skin, pick out the bones, put thereto Vinegar and powder: a Crab, break him aſunder in a diſh, and make the ſhell cleane, and put in the ſtuffe againe, temper it with Vinegar and powder them, couer it with bread, and fend it into the kitchen to heat, then ſet it to your Soueraigne, and lay them in a Diſh: a Creuis, dight him thus, part him aſunder, and ſlit the belly, and take out the fiſh, pare away the red skin and mince it thin, put Vinegar in the Diſh, and ſet it on the Table without heating: a Ioule of ſturgion, cut it in thinne morſels, and lay it round about the Diſh.

Freſh Lamprey bakte, open the paſtie, then take white bread, and cut it thinne, and lay it in a Diſh, and with a ſpoone take out Galentine, and lay it vpon the bread with Red Wine and powder of Cinamon, then cut a Gobon of the Lamprey, and mince the Gobon thinne, and lay it in the Galentine, then ſet it vpon the fire to heate. Freſh herring with ſalt and wine, Shrimps well picked, Flounder, Gudgines, Menewes, and Muſſels, Eeles, and Lampreyes: Spr •• ts is good in ſew, Muſculade in woorts, Oyſters in ſew, Oyſters in grauy, Menewes in porpas, Salmon in foele Belly white and red, Creame of Almonds, Dates in Confects, Peares and Quinces in ſirrup, with parſley rootes. Mortus of Houndfiſh raiſe ſtanding.

MUſtard is good for ſalt Herring, ſalt fiſh, ſalt Conger, ſalmon, ſparling, ſalt Eele, and Ling: Vinegar is good with ſalt porpos, Turrentine, Salt Sturgion, Salt Thrilpole, and ſalt whale, Lamprey with Galentine, Verjuyce: to roach, Dace Breme, Molet, Dace, Flounders, Salt Crab and Cheuine with Powder of Cinamon: to Thornbacke, Herring, Houndfiſh, Haddock, Whiting, and Cod, Vinegar, Powder of Cinamon and Ginger, green ſawce is good with Green-fiſh and Halibut, Cottell and freſh Turbut: put not your greene ſawce away, for it is good with Muſtard.

THe Chamberlaine muſt be diligent & cleanely in his office, with his head combed, and ſee to his Soueraign, that he be not negligent of himſelfe, and ſee that he haue a cleane ſhirt, breech, peticote and doublet, then bruſh his hoſen within and without, and ſee his ſhoone and his ſlippers be clean, and at morne when your Soueraigne will ariſe, warme his ſhirt by the fire, and ſee ye haue a foot ſheet made in this manner. Firſt ſet a chaire by the fire with a cuſhion, another vnder his féet, then ſpred a ſhirt vnder a chair & ſee there be ready a Kerchife, and a Combe, then warme his petticoat, his Doublet and his ſtomacher, and then put on his doublet and his ſtomacher, and then put on his hoſen and ſhoone, or flippers, then ſtrike vp his hoſen mannerly, and tie them vp, then button his Doublet hole by hole, & lay a cloath vpon his necke and head, then looke ye haue a Baſon and Ewer with warm water, & a towel to waſh his hands, then knéele vpon your knee, aske your Soueraigne what robe he will weare, and bring him ſuch as he commandeth, and put it vpon him, and take your leaue mannerly, and goe to the Church or Chappell to your Soueraignes cloſet, and ſee there be Carpets, and Cuſhions, and lay down his Bookes of Prayers, then draw the Curtaines, and take your leaue goodly, and goe to your Soueraignes Chamber, and caſt all the cloathes off the bed, and beate the Feather-bed, and the Bolſter, but looke ye waſte no Feathers, then the blankets, and ſee the ſheetes be faire and ſweete, or elſe looke yee haue clean ſheetes, then lay the head ſheetes and the pillowes, then take vp the Towell and the Baſon, and lay Carpets about the bed or in Windowes and Cuphoord layde with cuſhions: alſo looke there be a good fire burning bright, and ſee it the houſe of eaſement be ſwéet and cleane, and therpriuy boord couered with gréene cloth and a Cuſhion, then ſee there be blanket doune, or Cotton for your Soucraigne, and looke yee haue a Baſon and Ewer with water, and Towell for your Soueraigne, then take off his gowne, and bring him a manttle to keep him from cold, then bring him to the fire and take off his ſhoon and his Hoſen, then take a faire Kerchiefe of reines and combe his head, and put on his Rerchiefe and his Bonet: then ſpread downe his bed, lay the head ſhéete and the Pillowes, and when your Soueraigne is in bed, draw the Curtaines, and ſee there be morter or ware of perchours ready, then driue out dogge or Cat, and looke there be Baſons and Vrinall ſet néer your Soueraigne, then take your leaue manerly, that your Soueraigne may take his reſt merrily.