WHiten it on the fire, that is, plump it on the Gridiron, and leave it one wing, the neck, the head, and the taile, ſtick it with lardons, and wrap up what hath feathers with butter'd paper; roſt it, ſerve, and unwrap it.

The Henne, and the Rouge are done the ſame way.

When it is dreſſed, ſtick it, and ſpit it.

After it is dreſſed, whiten it on the fire, endore it with its blood, ſtick it, and ſpit it; when it is roſted; ſerve with a Poiurade, or with a ſweet ſauce.

After it is dreſſed, whiten it on the fire, and barde it with a barde of lard, which you ſhall cover with vine leafs in their ſeaſon; when it is roſted, ſerve.

After it is dreſſed, if it be exceeding fat, barde it with a fat paper, and put into it an onion ſtuckt, ſome ſalt and a little peper, when it is roſted, ſerve.

As they come out of the Dovecoat, blood them in water, then ſcald and dreſſe them; you may barde them if you will with Vine leafs over them, or ſtick them; when they are roſted, put a poivrade under them, and ſerve.

You muſt plume them dry, dreſſe them and whiten them on the fire, then ſtick or barde them, roſt them, and ſerve.

It muſt likewiſe be plumed dry, whiten it on the fire, roſt it, and ſerve.

Dreſſe them, and whiten them on the fire, and if you will, ſtick on them four little roſes of lardons upon the four joints; when they are roſted, ſerve with a Porvrade.

After it is well dreſſed, ſtick it, ſpit it, and ſerve.

If it is fat, after it is roſted, throw on it the crums of bread with a little ſalt and parſley, if you will, and ſerve.

After they are well dreſſed, ſpit them, and when they are roſted, ſerve them with Orange.

As it comes from the mother ſcald and dreſs it, cut off the neck cloſe to the body, and the legs, and after it is whitened on the fire, and truſſed up, ſet it a roſting, and make a farce to put under it, with its liver, and ſtore of good herbs minced together, which you ſhall paſſe in the panne with lard or butter, and ſome yolks of eggs, all well ſeaſoned, and ſerve.

Take off the skinne as farre as the head, dreſs it, and whiten it on the fire, cut off the four feet, ſtick it with lardons, and put in the body of it one bay leaf; or ſome fine herbs; when it is roſted, ſerve.

After it is pulled, truſs it up, and whiten it, ſtick it and ſpit it; put a toſt under it, and a ſauce with verjuice, a little vineger, onion, and orange peele, then ſerve. So is done the Fieldfare.

It is done as the Thruſh, without drawing it, ſerve.

Dreſſe them and whiten them on the fire, ſtick them with lardons, roſt it with verjuice under it, then ſerve.

They muſt be barded with vine leafs in the ſeaſon.

Pull them warm, let them mortifie, then dreſs them, and whiten them on the fire, ſtick them and roſt them, then ſerve.

After it is pulled, truſs it up, and whiten it, then lard it, and roſt it; ſerve with a ſauce and a toſt under it.

Take off all the skinnes, ſtick it, and ſpit it, ſerve with a Poivrade.

The Fillet is done up like the Loyne with Poivrade.

The Loine of Roebuck is alſo done the ſame way.

After it is dreſſed, truſs it up, and barde it with lard, and vine leavs over it in the ſeaſon; In the Spring it muſt be drawn; after it is roſted, ſerve.

When it is pulled, truſſe it with its bill, which is inſtead of a prick, whiten it on the fire, and ſtick it; roſt it with a toſt under it, in the way of a Poivrade, with juice of orange, then ſerve.

The Snipe is done after the ſame way.

Dreſs it as the Ortolan, only that ſome do draw them, which is very fitting at any other ſeaſon but Winter, becauſe theſe birds, in the Spring, Summer, and Autumn, live on nothing but Caterpillars, Ants, Lice, Herbs, or Leaves of trees; but howſoever, drawn or not, barde it with vine leaves in the ſeaſon, ſpit it and roſt it, ſo that it be not too dry, and ſerve.

After it is dreſſed, whiten it on the fire, ſtick and roſt it, with a Poivrade under it, and ſerve.

Take off the skinne, cut off the head, and the four feet, whiten it in warm water, and ſtick it, or if you will, barde it half; when it is roſted, ſerve with crums of bread, and ſalt upon it.

After it is dreſſed, whiten it on the fire, and lard it onely on the quarters like a little roſe, roſt it and ſerve.

The tame Gooſe is done the ſame way.

After it is pulled, draw it, whiten it on the fire, ſtick and roſt it with a Poivrade under it.

Barde it with lard, and roſt it, ſeaſon your Creſses with ſalt and vinegar, or otherwiſe, dead it in the Capon ſauce with a little vinegar, then ſerve.

Take it from the Sow, ſcald it, dreſſe it, and roſt it with a bundle of herbs, ſalt, and peper in the body of it, then ſerve.

Take it alſo from under the Sow, blood it, water ready to boyle, and when it is ſcalded, empty it at the ſide, truſſe up the fore feet towards the neck, and they behind with a prick, whiten it in warm water, and ſlice it on the body; for to roſt it, put into the ſtomack of it an onion ſticked with cloves, fine herbs, a little butter, ſalt, and a little peper, then ſow up the overture, of hole, and roſt it: That you may not be troubled with baſting of it, rub it with Olive oyl, thus he taketh a good colour, and the skinne is very tender; when it is well roſted, ſerve garniſhed with flowers.

You may baſte it with ſalt and water, or elſe rubbe it with ſome lard.

Pull them, and leave them their heads, and draw them, truſs up their legs as the Woodcocks, then whiten them on the fire, and ſtick them, or if you will in little roſes on the thighs; when they are roſted, ſerve with a Poivrade under.

Pull it, and draw it; then ſeek our ſix galls which are on the body of it, and a ſeventh which is within, ttuſs up the legs along the thighs, whiten it on the fire, and ſtick it, wrap up the neck with butter'd paper, then roſt it, and when it is roſted ſerve.

After you have taken off the skin, and emptyed him, cut him chine-way, that is, as far as the ſhoulders, then take off three skinnes which are on't, then truſſe it up behind, ſtick and roſt it, and ſerve with a Poivrade.

After you have beaten it well, take the Veniſon out of it, which is commonly called the Lard; then ſtick it roſt it, and ſerve with a Sauce Robert, or with a Poivrade.

As for the Loine, lard it with great lard, and paſs it in the panne with freſh ſcam and flowre, then ſeeth it with broth and water in a great earthen panne, or kettle, ſeaſon it well, and when it is almoſt ſod, put into it one pint of white wine, and all being reduced to the proportion of a ſauce, you may ſerve it under the ſhoulder, or if you will ſerve it dry, it muſt be of a more haut gouſt.

You may diſguiſe it near hand like the Boare, that is, that after you have beaten it well, you ſhall endore it with blood, and a while after ſtick it, and ſpit it, not forgetting well to endore the feet with blood before it be roſted, ſerve it as the Boare, with ſauce, or without it.

Before it be mortified too much, dreſs it very neatly, truſs it up, and take off ſome skins which are on it, and look like ſlime; then whiten it on the fire for to ſtick it, ſo that it be not too much whitened, becauſe it would put you to too much trouble; take heed alſo leſt you burn the head, or leſt the hair of it become black, ſpit it, and wrap the head with butter'd paper; when it is roſted, ſerve with a Poivrade.

Dreſſe it as the above written, truſle it up; and lard it, wrap up the head alſo with buttered paper, and when it is roſted, ſerve it with a poivrade, orange, or ſweet ſauce.

After you have ſtuck it, roſt it wrapped up with butter'd paper, after it is roſted, ſerve it with a poivrade.

You may lard it with mean lard, and ſtick it on the top with ſmaller lardons; when it is at the ſpit, make a pickle under it, and after it is roſted, ſtove it, and ſerve.

Take it white and fat, and let it ſteep in water till your Farce is ready, which you ſhall make thus; Take of the fleſh of a Fillet of Veale, beef ſuet, crums of bread boyled, capers, muſhrums, a few fine herbs, and yolks of eggs, mince all together well ſeaſoned, and farce the breaſt with it; which being done, cloſe it up with pricks, or ſow it up, and whiten it in warm water; this is to ſerve it boyled.

For to roſt it, put into your Farce palats of beef and other things, and fill it not ſo much as for to boyl, after you have ſtuck it, and ſpitted it, make under it what ragouſt you will; after it is roſted, and the ſauce well ſeaſoned, ſtove it with it, and ſerve.

To ſerve it with ragouſt, into ſtakes, or whole, you muſt paſſe it in the panne with butter, or melted lard, being flowred, then ſtove it with broth, a bundle of herbs, and ſome capers, and for to thicken the ſauce, fry a little flowre with ſome lard, and when the flowre is brown, put to it a minced onion, and a drop of vinegar; let all ſtove together, and ſerve garniſhed with what you have. You may roſt it ſtuck with parſley, and when it is roſted, ſerve it dry, or with verjuice of grapes.

After it is well mortified, lard it with great lard, and ſpit it; make a pickle with onion, ſalt, peper, a very little of orange or lemon peele, broth and vinegar; after it is roſted, ſtove it with the ſauce, which for to thicken, you ſhall uſe a little flowre paſſed in the pan with ſome lard, as aboveſaid; garniſh it with what you have; capers are good for it, and ſome Anchovis. You may give it the thickning of turnips ſtrained, ſerve.

Take a rib of the firſt peece well interlarded, with the fat very white, ſpit it, when it is almoſt roſted, take up the Fillet, and baſte it with a little broth. For to make your ragouſt, cut it into very thinne ſlices, with two or three chibols, whole or otherwiſe, ſalt peper, a little of chippings of bread, or any thickning you have, then mixe all together, and ſtove without covering; ſerve the ragouſt with a little vinegar, or juice of a leg of mutton; you may mixe it with what you have; have a care that the rib of beef be not black with too much roſting.

Seeth it, dreſs it, ſtick it, and roſt it on the ſpit, after it is roſted, cut it along in the midſt, and ſerve with ſuch ragouſt as you will.

Stove it with a little wine, ſugar, and clove, untill the ſweet ſauce be made; and if it is not ſtrong enough, put in it a drop of vinegar, then ſerve.

Take a good joint of Mutton, big and ſhort, beat it well, take off the skinne, and take out the Knuckle bones, flowre it, and paſſe it in the panne with lard or freſh ſeame; then ſeeth it with a little broath well ſeaſoned with muſhrums, trouſfles, and beatilles; when it is almoſt ſod, fry a little flowre with an onion, a drop of vinegar, and a little beaten lard, ſtove all together, ſerve with a ſhort ſauce, and garniſht with pomegranats, or lemon ſliced.

You ſhall finde the way of farcing of it in the diſcourſe of the Potages; after it is farced, ſtove it with good broth and a bundle of herbs, fry into it flowre, muſhrums, and ſtakes for to garniſh, ſeeth well all together, and thicken the ſauce well, with what ſharpneſs you will, lemon, orange or verjuice, ſerve garniſhed with what you have over your ſmall ſtakes.

Dreſſe it, cut off the extremities of it, and lard it with meane lard; after it is flowred, paſſe it in the panne with lard or freſh ſeam, then ſtove it with good broth, and ſeaſon it, when it is almoſt enough, fry into it muſhrums, fat liver, a little flowre, and an onion ſtuckt with cloves, after all is well ſod, and the ſauce well thickned, you may ſerve it garniſhed with pomegranate.

You may farce it with Oyſters, or with young Pidgeons, and with all other Beatils; ſeeth it the ſame way, and garniſh with what you have, then ſerve.

Cut it in half, paſſe it in the panne, ſeaſon it, and garniſh as before, then ſerve.

After it is ſticked or barded with a paper over the barde, roſt it; when it is well roſted, powder it with crums of bread and ſmall ſalt, then ſerve it with poor man's ſauce, verjuice or orange, and in winter with creſſes.

After it is well whitened in water, or on the fire, which will be the fitter and better, ſtick or barde it with lard, or if you will, as it roſteth, baſte it with butter, after it is roſted, ſtrew on it crums of bread, and ſmall ſalt, and ſerve.

You may ſerve it roſted with a Poivrade.

Lard it with meane lard, then ſtick it, warm the ſpit about the place where it ought to remaine, and as it doth roſt, baſte it with a Poivrade, compounded of chibols, ſalt, onion ſtuckt, peper, and a little broth; after it is roſted, ſtove it in the ſauce, then ſerve it whole, or into ſlices, and let the ſauce be well thickned, with what thickning you will.

Roſt them ſtuck or barded with lard; after they are roſted, if they are barded, beſtrew them with crums of bread, and ſmall ſalt, and ſerve.

You may put it the ſame way as the batteur de pave, and with what garniſh you will.

You may alſo roſt and ſerve it with a Poivrade.

You may take this advice, that you are to garniſh your diſhes with flowers, according to the ſeaſon and commodity.

The ſauce called Poivrade is made with vinegar, ſalt, onion, or chibols, orange, or lemon peele, and peper; ſeeth it, and ſerve it under that meat, for which it is fitting.

The Green-ſauce is made thus; Take ſome green corn, burn a toſt of bread, with vinegar, a little peper and ſalt, and ſtamp all together in a mortar, and ſtrain it through a linnen cloath, then ſerve your ſauce under your meat.

The ſauce for the young Rabbit, or for the Rabbit is ſuch. After they are roſted, you put ſome ſalt and peper in the body, with ſome orange juice, and ſtirre all well together.

For young Partridges, orange, or verjuice of Grapes.

Another ſauce for the Thruſh and the Rayle, is to put ſome toſts under the ſpit, and when your birds are almoſt roſted, you take away your toſts, and ſet them apart, and take vinegar, verjuice, ſalt, peper, and orange peele, boyl all together, and having put in your toſts, ſerve.

The Fieldfare, and the Woodcock are ſerved with toſts, and a Poivrade under.

The Plover is ſerved with a ſauce made with verjuice, orange or lemon peele, a drop of vinegar, peper, ſalt, and chibols, not forgetting toſts.

The Snipe will have the ſame ſauce.

The Stockdove with a Poivrade.

The Pig and Lamb with a green ſauce.

AFter they are well ſod, paſſe them in the panne with butter or melted lard, and little onion, and ſeaſon them well. Stove them in a little pot with a little broth, and when the ſauce is well thickned, put to it a drop of vinegar with ſome muſtard, if the ſeaſon be of it, and ſerve.

After they are well dreſſed, ſeeth them in a pot, and when they are well ſod, ſtove them with wine, next paſſe them in the panne with ſome lard, all being well ſeaſoned; then ſtove them again between two diſhes with a little onion, and good broth, and when the ſauce is very ſhort, ſerve.

If the fleſh is hard, beat it, take off the skinnes of the top, and lard it with great lard, ſeaſoned with ſalt, peper, vinegar, and beaten cloves. If it is for to keep, make your paſte with Rye-meal, without butter, ſalt, and peper; bake your pye for the ſpace of three houres and an half, after it is baked, ſtop with paſte the hole which you have left for to give it vent, and ſerve into ſlices.

The manner is to ſeek out the ſide, where the lard is moſt ſeen, and being cut very thin to ſerve it.

Unſalt it well, and when it is unſalted enough, boyl it a little, and take off the skin round about, then put it in brown paſte as Veniſon, and ſeaſon it with peper, clove, and parſley; you may alſo lard it as veniſon; bake it proportionably to its bigneſs; if it is thick, five houtes; if it is leſſe, leſſe time will ſerve. After it is cold, ſerve it in ſlices.

Peele them very neatly, ſo that no earth may remain on them, cut them very thinne, and fry them with a little lard, or with butter, and a little parſley minced, and a little broth; after they are well ſeaſoned, ſtove them, ſo that the ſauce bee little thickned, and ſerve them on a plate garniſhed with pomegranat and lemon, if you have any, with flowres and leaves.

Waſh them well in Wine, ſeeth them with thick or groſs wine, a little vinegar, ſalt, and peper in abundance; after they are well ſod, let them reſt in their broth, that they may take ſalt, then ſerve them in a napkin foulded or no.

After they are well waſhed with wine, ſeeth them with ſalt and peper, and when they are well ſod, ſerve them in a folded napkin, or on a plate garniſhed with flowers.

Take your beatilles, which are, combes, ſtones, and the wings of young pidgeons, ſeeth them well, and after they are ſod, and ſeaſoned, drain them; take ſome eggs, whereof you ſhall 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 ſome lard, and cut it into peeces, paſſe 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 ſerve.

Let them not be too old, ſteep them in water, and whiten them well, and dry them; cut them into ſlices, and ſeaſon them with ſalt, flowre them, and fry them with freſh ſeam, or melted lard, ſo that they be very yellow and dry, put to it the juice of an orange or lemon, and ſerve them readily.

Take the faireſt you can get, and beſt ſhaped, whiten them in cold water, ſtick them, and put them on a prick, roſt them very neatly, and after they are roſted, ſerve them with the juice of a lemon upon them.

After they are whitened, cut them into ſlices, and paſſe them in the panne, or whole, if you will, with lard, and well ſeaſoned with parſley, chibol whole, muſhrums, and trouffles, and after they are well ſtoved with good broth, and the ſauce being ſhort and well thickned, ſerve.

As it comes warm out of the body of the Roebuck, cut it into ſmall ſlices, paſſe it in the panne with lard, take out the mammocks, fry it well, and ſeaſon it with a little parſley, and a whole chibol; ſtove it with little broth, then ſerve with the ſauce well thickned.

After it is taken out of the body of the beaſt, mince it very ſmall, and make your Omelet of it with lard, and let it not be too much fryed, but let it alſo be enough, and ſerve.

Seeth it well, and when it is well ſodden, cut it into ſlices, and garniſh your entrees with it, or paſſe it in the panne with fine herbs, and chiboll whole; ſeaſon all well, and ſtove it with the beſt of your broths; ſo that it be of a high taſte, and the ſauce well thickned, then ſerve.

After they are well clenſed, ſeeth them with ſalt, and a peece of fat or of butter; after they are ſod, peal them, and put them with very freſh butter, one drop of vinegar, and a little nutmegge, for garniſh about the diſh. If you will, ſerve them alone, doe them alike, and when you are ready to ſerve, make a ſauce with good freſh butter, one chibol, ſalt, vinegar, nutmegge, and let the ſauce be well thickned: You may put in it ſome yolkes of egges; then garniſh your plate warme, and put your ſauce over it, and ſerve.

Take one handfull of Piſtaches ſtamped, and a quart of milk, boyl it with an implement of meal, which you ſhall mixe with it; when it is almoſt ſod, allay ſix yolkes of egs with your Piſtaches, and a little butter very new, put all in a panne with ſtore of ſugar, and a little ſalt. If you will, you may put in it Musk or Amber alſo, with much ſugar, but very little Musk; beat all well together, and ſerve garniſhed with flowres.

Sod or not, cut it into very thinne ſlices, then put them in the panne with very little wine, then ſtove them with a little peper, few chippings of bread, and very ſmall, and juice of lemon, then ſerve.

Cut it into ſlices, and ſteep it into a little broth, and a drop of vinegar; make it lukewarm, then take it out, and put crummes of bread upon and under it; roſt it well, and after the ſauce hath boyled a very little, put it under it; then ſerve well garniſht with flowers or leaves.

After it is well ſod, cut it fittingly, and very thinne, then ſerve.

Dreſſe 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 ſtove them with broth well ſeaſoned, and a ſmall bundle of herbs; when they are enough, and the ſauce well thickned, ſerve them with the juice of lemon on them, and garniſh about with a whole lemon ſliced.

After they are well dreſſed, cleave them in two, if they are ſmall, break their bones, and ſet them a pickling with vinegar, ſalt, peper, chibol, and lemon peele; let them ſteep therein, till you have occaſion to uſe them, and then ſet them a draining, flowre them, and frie them in freſh ſeame or lard; after they are fryed, ſtove them a very little with their pickle, then ſerve with a ſhort ſauce.

Take the feet, the ears and the tongue, paſſe them in the panne with butter or lard, a chibol, and ſome parſley, then ſtove them with good broth, when they are almoſt enough, put in it ſome minced capers, broken ſparagus, the juice of muſhrums or trouffles, and ſeaſon all well; ſerve neatly with a ſauce well thickned with what thickning you will, and a garniſhing of leaves and flowers, and above all, let your Abbatis be very white.

After they are well pulled, draw them, flat them, flowre and paſſe them in the pan with butter or lard, then ſtove them with good broth, a bundle of herbs, and a few minced capers, all well ſeaſoned; after they are enough, and the ſauce well thickned with what thickning you will, ſerve with piſtaches, or pomgranate, and ſlices of lemon.

For to make Gelee, take a Cock, take off the skinne; take alſo a legge or knuckle of Veale, and the four feet, break and whiten them, then put them into a new earthen pan and ſeeth them for the ſpace of three houres and a half; and when all is almoſt ſod, put in it ſome white wine very clear; when you have put it in, ſtrain 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 ſugar, and when it boyles, powre into it the juice of ſix lemons, and the whites of a douzen of very new layd eggs; after all hath boyled, put it into a very clear ſtrainer, and mixe in it what colour you will, musk it, and ſerve.

Take Harts horn raſped; for to make three diſhes of Gelee, you muſt take two pounds of Harts horn, ſeeth it with white wine two houres, ſo that after it is boyled, there may remain to make up your three diſhes with; ſtrain it well through a napkin, and then put it in a panne with one pound of ſugar, and the juice of ſix lemons; when it is ready to boyle, put in it the whites of a douzen of new layd eggs, and as ſoon as you have put them in, powre all into the ſtrainer, and ſet it up in a coole place; ſerve it natural, and garniſh it with pomegranates and lemon ſlices.

Take your ordinary Gelee, as it is above deſcribed, and take ſome green colour, which you ſhall mixe with your Gelee, then ſerve.

As your Gelee comes out of the ſtrainer, ſteep it with very red Beets, well ſod, and raſped, ſtrain all together through a linnen cloth, and ſet it a cooling, then ſerve, and garniſh with other colour.

In the like manner you may make Gelee yellow, violet, and blew.

Take the thickeſt of your Gelee, make it lukewarm with Almonds well ſtamped; ſtrain them together through a napkin, and mixe a drop of milk with it, if it is not white enough; after it is cold, ſerve, and garniſh with other colour.

Take Lemons, what quantity you will, peele them, and cut them into very thinne ſlices, put them with ſugar, orange, and pomegranat flowers, then ſerve neatly.

After your Partridges are roſted, take up the brawn, mince it very ſmall, allay it with good broth, and ſeaſon it; then ſtove it with a chibol, and when you will ſerve, adde to it the yolk of an egge, and the juice of a lemon, and garniſh it with what you will, as Piſtaches, Pomegranate, and Lemon ſliced, then ſerve.

Take the brawn of Partridges, or of other meat, mince it very ſmall, and ſeaſon it well; then make your ſheet of paſte very thinne, and dreſſe up your Riſſoles with it, which you ſhall fry with freſh ſeam or melted lard.

They are made the ſame way, but that the meat of them muſt be a little fatter; after they are well ſeaſoned, fry them neatly, and ſerve.

You may alſo make Riſſoles in the ſame manner with any other kind of meat; ſerve them with ſugar, and ſweet waters on them.

Before the ſpecifying the ſeverall kinds of Fritters, it is fitting firſt to give here a generall modell of them.

Take ſome Cheeſe, ſtamp it well in a mortar, or in a diſh, and if it is very hard, put a little milk with it, then ſome flowre and egs proportionably; ſeaſon all with ſalt, and paſs it with freſh ſeame, or refined butter for the lean dayes; ſerve with abundance of ſugar, and a little orange, flower water, or roſewater on it.

If you will make Fritters of Marrow of Beef, take the biggeſt peeces of Marrow you have; after they are ſteeped, cut them into ſlices, fit them in your paſte, fry them, and ſerve in the like manner.

Apple Fritters are done the ſame way.

Take the bottoms of Artichocks, and ſeeth them half, and after you have taken out the choke, cut them into ſlices, make a preparation with flowre and eggs, ſome ſalt, and a little milk, then put your Artichocks in it, and when your freſh ſeame is hot, put them into it, one ſlice after another; fry them wel, and ſerve.

Make your Fritters paſte ſtronger than ordinary, by the augmentation of flowre and egs, then draw them very ſmall or ſlender, and when they are fryed, ſerve them warm with ſugar and ſweet water.

Take Cheeſe, and bray it well; take alſo as much flowre, and a few eggs, all ſeaſoned, ſeeth it in a Pipkin, as pappe well ſod, that is to ſay, ſomething firm, and paſs or ſtrain it through a paſſing or ſtraining pan, upon ſome fat paper; after it is ſod, ſpinne or draw the paſte in what ſort you will, then fry it, and ſerve it pyramid-wiſe with ſugar and ſweet waters.

It is made the ſame way, but that you mix Lemon with it, you muſt ſerve it as aboveſaid, well garniſht with flowers.

The Almond paſte, and the paſte of Piſtaches are made the ſame way.

Take out the Kidney of a Loyn of Veale roſted, mince it with parſley or garlick, and the yolk of an egge, then ſpread your implements well ſeaſoned upon bread; which you ſhall toſt in the pan, or on the gridiron, and ſhall ſerve all dry; you may put ſugar on it if you will.

You may make toſts of Kidney of Veal almoſt the ſame way, but that you muſt put to it neither parſley nor onion; but the Kidney being well ſeaſoned, you ſpread it on your toſtes, which you ſhall alſo cauſe to take a colour in the panne before the fire; and when you ſerve, you may ſugar them, and even mixe ſome ſugar in the implements if you will.

Take what meat you will mince it very ſmall, and after it is minced, allay it with an egge, and ſeaſon it as it ought, roſt them in the panne, and ſerve with the juice of a Lemon.

Take ſome Cheeſe, melt it with ſome butter, on onion whole, or ſtamped, ſalt and peper in abundance, ſpread all upon bread, paſs the fire ſhovell over it red hot, and ſerve it warme.

After your bread is paſſed in the pan with butter or oyl, powder it with ſoot, with ſalt, and much peper over it, and ſerve it warm.

Take your Onions, and ſtamp them in a mortar, with ſalt and much peper; you may put to it ſome Anchovis, well melted with a little butter, your onions being upon the bread fryed in oyle or butter, paſs the fire-ſhovel red hot over it, and ſerve.

The Ramequin of Garlick is done the ſame way.

Dreſſe them, and paſs them in the panne with butter, or melted lard; after they are fryed, ſtove them in a ſmall pot with a little broth, and ſeaſon them well; for to allay the ſauce, mixe with it ſweetbreads, the juice of meat, and muſhrums, and when all is well ſod, ſerve garniſht with Piſtaches and Pomegranate.

After it is ſalted and ſod, cut it very thin, and ſtove it with little broth, then paſſe it in the panne with melted lard, onion ſtamped, and one drop of Vinegar; after this ſerve with the juice of a Lemon, and garniſh with Capers, and with all what you have. Mixe with it in the ſeaſon verjuice or gooſeberries.

After it is ſod, ſerve it dry, and garniſh with what you will, be it flowers or other thing. You may open it in the midſt.

Seeth it ſalted, with water, and towards the end put in ſome wine; after it is ſod, peele it, and when you are ready to ſerve, cut it into round ſlices, or cleave it, then ſerve.

To put them with ragouſt, take them as they come from under the mother, kill them, and ſcald them, then after they are dreſſed, whitened and flowred, paſſe them in the pan, and then ſtove them in a pot with good broth, well ſeaſoned, and a bundle of herbs; let them be well ſod, and the ſauce thickned, ſerve with minced capers, muſhrums, ſweet-breads, and all what you can have of aſſortment for young Pidgeons.

Take the fatteſt and cleareſt, clenſe them, and put them into warm water, to take away the bitterneſſe, but take them out again preſently; after they are dryed, paſſe them in the panne with butter or freſh ſeame, and ſtove them with little broth, parſley, and whole chibol; when they are enough, take out the chibol, and ſerve with a ſauce well allayed; you may put in it trouffles, muſhrums, and ſparagus.

Put it on the gridiron, and powder it with crummes of bread and ſalt; after it is broyled, powre the juice of a Lemon upon it, and ſerve.

You muſt barde it with lard, and ſeaſon it well with ſalt, peper, beaten cloves, and a very ſmall bundle of herbs, then wrap it up with four or five ſheets of paper, and ſet it a baking in the aſhes as a Quince; after it is baked, take heed you doe not loſe the ſauce with ſtirring of it, take the upper ſheets of paper off of it, and ſerve it with the undermoſt, if you will, or on a plate.

You may judge how it ought to be done by the foregoing diſcourſes, concerning ragouſts, frying, and fritters.

Take wings, livers, and con bes, all being well whitened in water; ſeeth the combes by themſelves, and when they are ſod, peele them, then ſtove all together, with good broth well ſeaſoned, and when you are almoſt ready to ſerve, fry the combes and beatils with good lard, a little parſley, and chibols minced; put them again to ſtove in their broth, untill you be ready to ſerve; you may mince with it ſome yolks of egs. Serve.

Take a milk cadle, that is, boyled milk, and make thus your preparation for to make your Creame. Take a little flowre, which you ſhall boyl with your milk, when it is enough, toke five yolks of egges, and mixe all together, with ſtamped Piſtaches, Almonds, a little ſalt, and much ſugar; then make your paſte; work it with the whites of eggs and ſalt, and let it reſt; make of it ſix very thin ſheets of paſte, and butter them one after another; ſpread your creame upon your ſix ſheets, and make other ſix, and lay them one after another well buttered, and ſpecially the uppermoſt, for to give it a colour; after it is baked in a tourt panne, or on a plate, change it into another, and ſugar it, then ſerve with flowers.

You may make the Tourt of Franchipanne with any other tourt of Creame, and ſerve it as aboveſaid.

Take one doſen of yolks of eggs, and two or three whites, put in it a little creame, a little ſalt, and much ſugar, beat well all together, and then paſſe it through a ſtraining panne, then lay it upon a plate, or in a diſh, and when you are ready to ſerve, ſeeth it on the chafing diſh, or in the oven; when it is baked, ſerve with ſugar and ſweet waters, and garniſh with flowers.

Take ſome Cream, or very new milk, allay the yolks of eggs, very little ſalt, ſugar, musk, or amber; and when you are ready to ſerve, make a bed of your implements, and one bed of juice of orange, and ſo ſucceſſively to the number of five or ſix, then paſſe the fireſhovell red hot over them, garniſh with ſugar or musk, or water of orange flowers, and ſerve.

It doth differ from others onely in the colour, which you ſhall give it as to the gelee.

Cut them almoſt into bottomes, take out the choak, and throw them into boyling water for to whiten them, dry them, and flowre them, then fry them with freſh ſeame, or refined butter; ſerve them warm, and garniſh with fryed parſley, which to fry, it is neceſſary that it be very green, and that it be not wet.

Cut them into four quarters, clenſe them, and take out the choak, then whiten them in warm water, and drain them, flowre them with flowre and ſmall ſalt; let the freſh ſeame, or refined butter, or melted lard be very warme, and then put your Artichocks in it, and fry them well, then ſet them a draining, and put into your frying one handfull of very green parſley, which you ſhall put on your Artichocks, when it is very dry, and ſerve.

Cut your Artichocks into quarters, take out the choak, and whiten them in very freſh water, and when you will ſerve, put them on a diſh with peper and ſalt, then ſerve.

Take off all the leaves, and cut them as far as the choak, then ſeeth them with broth, or with water, butter and ſalt; after they are ſod, take them out, pick them, and take out the choak; then put them with butter and ſalt, and when you will ſerve, make a ſauce with very freſh butter, one drop of vinegar, nutmegge, and the yolk of an egge, for to thicken the ſauce, then ſerve, ſo that they be very white.

After they are well clenſed, paſſe them in the panne with very freſh butter, parſley minced, and chibol, ſeaſon and ſtove them, and when you are ready to ſerve, put into it the juice and peele of lemon, and a little white meat, then ſerve.

Chooſe the beſt ſhaped for to containe the farce, which you ſhall make with ſome meat, or good herbs, ſo that it be dainty, and allayed with yolks of egges, then your muſhrums being farced and ſeaſoned, put them into a diſh upon a barde of larde, or upon a little butter, ſeeth them, and ſerve garniſhed with juice of lemon.

Whiten them in freſh water, and then dry them, then pickle them with a little vinegar, ſalt, peper, and onion; and when you are almoſt ready to ſerve, make a liquid paſte allayed with yolks of eggs; fry your muſhrums, ſerve and garniſh.

After they are well clenſed, cut them into quarters, and waſh them in ſeveral waters, to take off the earth; when they are wel clenſed, put them between two diſhes with an onion and ſome ſalt, then ſet them on the chaſing diſh, that they may caſt their water; preſs them between two plates, take very freſh butter, with parſley and chibol, and fry them, then ſtove them, and after they are wel ſod, you may put to them ſome creame or white meat, and ſerve.

Take one doſen of eggs, break them, take out the whites of half a doſen, and beat them; then take of your gammon as much as you will think fitting, mince it, and mixe it with your eggs; take ſome lard, cut it and melt it, powre your Omelet into it; let it not be too much fryed, and ſerve.

Melt ſome butter, and put in it ſix yolks of eggs with ſome ſugar; ſtamp one handful of Piſtaches, and mixe them together with a corn of ſalt, then make your ſheet of paſte, and dreſs it up, put your implements in it, make or ſhape up your tourt, and binde it with butter'd paper; when it is baked, ſerve it with ſugar, and garniſh it with lemon peele preſerved.

Take many yolks of eggs, and one pound, or half a pound of ſugar, with which you ſhall make a ſirrup, which being made, you ſhall mixe it with your eggs, with one drop of orange-flower water, and ſeeth them; after they are enough, make a cornet with butterd paper, and well doubled, put your eggs in it, and being cold, then take off the paper, and put theſe eggs on a plate the ſharp end upward, ſugar it, and garniſh it with the peare called nompareill (or non ſuch) cinamon, lemon peele preſerved, and flowers, then ſerve.

Make a Sirup, as above ſaid, then breake one dozen of egs, or more, and beat them wel, warme your ſirup, and when it is very warme, mixe your egs with it, paſſe all together through a ſtrainer, and ſeeth it; After it is ſod, ſerve it with bisket cut and dreſſed up piramide-like, ſweet waters, muske or amber gris.

Make your ſirup as above ſaid, and take the yolks of egs, allay them well, and put them in your ſirup; after they are ſod, put them on a plate, with a drop of orenge flower water, and of muske, then ſerve.

Take a quart of white wine with a peece of ſugar, boile them well together, then breake ſome egs, and beat them, paſſe them through a ſtrainer, then put them in a pipkin or pan, where your white wine is and your ſugar readie boiling; thus they are ſod in a moment, and are found linked; take them out of the ſirup, and ſet them a draining, then ſerve them piramid like with ſweet water.

Have a ſirup well made, frie ſome whites of egs in the panne with butter, and put them in your ſirup; when they are ſod, ſerve them with orenge-flower water.

Make your ſirup, and mixe a little new milke with your fried egs; when they are ſod, ſerve them very white on a plate, and garniſhed with ſweet waters.

Boile ſome milke with a little flower well allayed, then put in it more then the halfe of one doſen of whites of egs, and ſtirre well all together, and ſugar it; when you are ready to ſerve, ſet them on the fire againe, and glaſe them, that is, take the reſt of your whites of egs, beat them with a feather, and mixe all together; or elſe frie well the reſt of your whites, and powre them over your other egs; paſſe over it lightly an oven lid, or the fireſhovell red hot, and ſerve them ſugred, with ſweet waters.

You may in ſtead of whites, put in it the yolks of your egs proportionably, and the whites fried upon. The creame after the Maſarine way is made in the ſame manner, except that you muſt put no whites of eggs on it.

Take the juice of a leg of mutton, put it on a plate, or in a diſh, take very new layd egs, and break them in your juice, ſeeth them with little ſalt; after they are enough, put more juice to them, and ſome Nutmeg, then ſerve.

After they are whitened, take off the skin very neatly, and ſet them a ſteeping in freſh water, then ſerve them with peper and ſalt.

Chooſe the biggeſt, ſcrape the foot of them, and waſh them, and ſeeth them in water, ſalt them well, and let them not ſeeth too much; After they are ſod, draine them, and make a ſauce with very freſh butter, a little vinegar, ſalt, nutmeg, and the yolk of an egge to thicken the ſauce, have a care that it doe not curd or (turne) and ſerve garniſhed with what you will.

Take ſparagus, break them very ſmall, then paſſe them in the panne with butter or lard, mixe with it ſome parſley and chibol, all well ſeaſoned; ſet them a ſtoving till you be ready to ſerve; you may put ſome creame to them, or yolks of eggs, or of the juice of a legge of mutton, and may garniſh other things with it.

Cut them very ſmall, and leave nothing but the greene, frie them with butter very freſh, or melted lard, parſley and chibol, or a bundle of hearbs; after that, ſtove them a very little, with very new creame, and ſerve if you will with a little nutmeg.

Take it ſod, and cleanſe it, ſticke it with ſmall lardons, and roſt it, then ſerve with the juice of a lemon, or ſome orenge.

Slit it in the middle, and put it on the gridiron with ſalt and crummes of bread up, on it, then make a ſauce with verjuice of grapes, or gooſe-berries, a few chippings of bread, ſome parſley and chibol minced very ſmall, and when it is well broiled, ſerve.

Picke your granats, put them on a plate, ſugar them and garniſh with lemon, then ſerve.

Cut it off neere the ſhoulders, to make it fairer, and of better ſhew, and for to preſerve the necke, which is the beſt of it, ſo that it be well ſeaſoned; after you have cut it off, burne it, or ſcald it, if you will have it white, then cut the skin off round about the head foure inches from the noſe, leaſt it may ſhrinke and fall on other places; ſeeth and ſeaſon it well, and when it is halfe ſod, put to it white or red wine, and make an end of ſeething of it, againe well ſeaſoned with peper, onion, cloves, orenge-peele, and fine hearbs. You may ſeeth and wrap it well with hay, leaſt it may fall to peeces; after it is well ſod, ſerve it cold, whole, and garniſhed with flowers; If you have wrapped it up, you may ſerve it in ſlices, which you may diſguiſe with ſeverall ſorts of ragouſts.

Cut it under the neck, or neere it, or under the eare, and ſerve.

After you have cut it as above ſaid, boile it in wine, and a few chippings of bread; when it is enough, and the ſauce thickned, ſerve.

After it is cut as aforeſaid, powder it with crummes of bread, and put it on the gridiron; after it is broiled, ſerve with juice of lemon, in the ſeaſon of vine leaves, wrap up your ſlice in them, and ſerve readily with verjuice of grapes.

Paſte them, if you will, in the panne with butter, and ſeeth them with cabidge, lettice, or with purſlaine; after they are well ſod with a bundle of hearbs, and well ſeaſoned, ſerve them garniſhed with lettice.

You may dreſſe and ſeaſon them with creame, as the ſparagus whereof mention is made above, in the article 79. of ſparagus with creame.

Whiten them well in freſh water, take off the skinns of them, and cut them into very thinne ſlices, paſte them in the panne with butter or melted lard, ſeaſon with all what you have, then ſtove them with muſhrums, and the juice of a leg of mutton, then ſerve.

Cut them as above ſaid, and ſteep them in a little vinegar and ſalt; a while before you ſerve, after you have dried them, paſſe them in the paſte of fritters, and frie them, and throw on it ſome lemon juice, or orenge juice, and ſerve.

Take them well ſod and ſoft, and withall boile them a little, for to take away the tripe taſte; then cut them very thinne, paſſe them in the panne well ſeaſoned, and ſtove them; let your ſauce be allayed with the juice of a lemon, then ſerve.

The beef palats for garniſh are fried alike, but that you cut them peece mealing.

Melt a little butter, and take ſome creame, yolks of egs, juice of peares, ſugar, and very little ſalt, ſeeth all together, after it is ſod, ſugar it, with waters of flowers, and ſerve green.

Draw them, frie them as the young pigeons, and ſeeth them longer, becauſe they are harder, after they are ſod and ſeaſoned alike, ſerve garniſhed with pomegranate, or cut lemon.

Take ſome peeces of ſlices of beef, and beat them well with lard, ſeaſon it with ſalt and peper, and paſſe it in the panne, untill the lard be very brown, then ſtove theſe implements with a little broath and an onion ſtamped; then ſtraine all through a linnen cloath, you will have out of it a very red juice, with which you ſhall mixe a ſharpneſſe of verjuice, a little flowre baked, or ſome chippings; then take your young Partridges, take off the legs and the wings, and ſtove them with your ſauce; adding to it muſhrums, and troufles, untill the ſauce be well thickned; ſeeth, and ſerve readily, leſt they waxe hard.

The Partridges are done the ſame way.

PEele well your Almonds and ſtamp them in a mortar, then put them with good broth, crummes of bread, yolks of egges, juice of lemon, an onion, ſalt, cloves, and three or four muſhrums; ſeeth all theſe a very little while, paſs them through the ſtrainer, and put it into a pot to uſe it upon occaſion.

Take the ſtalkes of Muſhrums, with a few ſtamped Almonds, Onion, Parſley, crums of bread, yolks of egs and capers; boyl all with good broth, and ſeaſon it well, mixe with it a ſlice of lemon, then paſs it through a ſtrainer, and put it into a pot to uſe it upon occaſion.

Melt ſome lard, take out the mammocks, put your flowre into your melted lard, ſeeth it well, but have a care it ſtick not to the pan, mixe ſome onion with it proportionably; when it is enough, put all with good broth, muſhrums, and a drop of vinegar; then after it hath boyled with its ſeaſoning, paſſe all through the ſtrainer, and put it in a pot; when you will uſe it, you ſhall ſet it upon warm embers for to thicken or allay your ſauces.

Take dry flowre, which you ſhall allay with good broth, trouffles, onions, muſhrums, and a twigge of thime, ſtamp all together, and boyl it with your flowre allayed, paſs it through the ſtrainer, and put it in a pot; it will be uſefull for the thickning of your Entrees (or firſt courſes) or ragouſts.

You may uſe theſe thicknings in Lent, ſo that you put no eggs in it: They may alſo be uſefull for all, as for the firſt and ſecond courſes, and for the Entremets (or Intercourſes.

AFter they are roſted and preſſed, take out the juice, and becauſe that the juice of Mutton is hotter than the other, it muſt be corrected and mixed with that of Veal; and of either of them thus made ready, cauſe your ſick body to take one ſpoonful every two houres.

For ſuch as have need of much cooling, take a bottle without oſier, and with a very wide neck, cut your meat, veale, and pullen, ſmall enough, ſo that it may goe into the bottle; this done, you ſhall ſtop it carefully with a peece of paſte firm and hard, and ſome 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 ſpace of three houres; after it is ſod, unſtop your bottle, and take the juice out of it, which you ſhall cauſe your ſick to uſe (or even they who are in full health, and ſtand in need of cooling) with other juice of roſted meat, or with ſome broth, all according to the need and ſtrength of both. You are to obſerve that the juice of roſt meat is much ſtronger and more nouriſhing than that of boyled meat, though it be in greater quantity.

For want of a bottle you may uſe a Coquemare, ſtopping it well with paſte, and with parchment over it.

Dreſſe your Pullet, and when it is very cleane, fill it up with barley, and ſeeth it in a pot with a good quantity of water, ſo that it boyles to a quart; after it hath boyled untill the barley is burſt, paſſe all through a ſtrainer, and let it coole. It muſt be uſed cold, and this water may be given to ſucking children.

Take ſome good broth, and crummes of bread very ſmall, boyl them well together, and at the latter end, put in it ſome yolkes of eggs, very little ſalt, and ſome lemon juice.

Take the fleſh of Capon or Partridge well minced, ſtamp it well in a mortar, then allay it with broth of health, that is, broth of the great pot, a few crummes of bread, and ſalt, after it is ſtoved, mixe with it ſome yolks of eggs for to thicken it, and ſome lemon juice.

IF the fleſh is hard, beat it, take off the upper skinnes, and lard it with great lard, ſeaſoned with ſalt, peper, vinegar and beaten cloves. If it is for to keep, make up your paſte with Rye meal without butter, ſalt and peper; let your paſty bake the ſpace of three houres and a half; after it is baked, ſtop up with paſte the hole which you have left for to give vent, and ſerve in ſlices.

After it is well mortifyed, beat it well take off the skinne, take out the bones, and if you will, lard it with great lard, and ſeaſon it with ſalt, peper, and a little vinegar; you may let it lye in the ſauce three or four daies, well covered, untill you put it into paſte; which you ſhall doe then in paſte fine or courſe; ſeaſon it well with ſalt, peper, beaten cloves, nutmegge, and a bay l • af, and alſo a clove of garlick cruſhed if you will: After it is cloſed up, and endored with the yolk of an egge, let it bake the ſpace 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.

Take a young Hare, or a Hare, mince it well with beef or mutton ſuet, or even with the brawn of Capon, mixe well all together, and ſeaſon, put in it if you will, ſome capers, and ſome ſugar. Make your paſte thus; after it is flowred, ſpread it, and fould it up into three or four doubles like a napkin, putting ſome freſh butter upon every bed of paſte, ſo that for one pound of paſte there be half a pound of butter proportionably; after it is thus made ready, let it reſt a little while, and then make your pie up, which you ſhall garniſh at the outſide with buttered paper. Bake it well, endore it with the yolk of an egge, and ſerve.

The Wildboare paſty is made the ſame way as that of the joint of Mutton.

After it is well dreſſed, beat it and truſſe it up, lard it with great lard, and ſeaſon it, then put it into fine or brown paſt fed with butter or lard, for this fleſh is very drie when it is baked; ſeaſon it as a veniſon paſtie, bake it proportionably to it's hardneſs or bigneſs, and ſerve it warme or cold.

Dreſſe your turkie, take off the skin and the brisket, then ſeaſon it, and farce it with young pigeons, beef palats, muſhrums, troufles, bottoms of hartichocks, combes, ram's-ſtones, and ſweet breads. This farce it fit, in caſe you take out the brisket onely.

If you take off the whole skin; take the fleſh of your turkie, mince it very ſmall with beef ſuet, ſeaſon it with all what you have, and with yolks of eggs, fill up the skin with it, ſow it up againe, and put it into fine paſte, garniſh your pie with ſmall beatilles, muſhrums, and all the remnant of your farce. Bake it, and ſerve it warme with what ſauce you will.

Dreſſe up your paſte into an ovall, garniſh it with your gaudiveau, in the midſt of which you ſhall put all kind of garniſh, as muſhrums, livers of fat capons, cardes, yolks of hard eggs, ſweet breads, and ſhall ſeaſon all; binde it with paſte at the top, and when it is baked, ſerve with a ſauce of verjuice, yolks of eggs and nutmeg.

After they are dreſſed, lard them with meane lard, and ſeaſon them, then put them into a fine paſte, and make up your pie well fed with lard or butter, bake it for the ſpace of three houres, and ſerve it warme.

Steep it well, and after it is unſalted enough, boile it a little and take off the skin about it, then put it into brown paſte, as veniſon, and ſeaſon it with peper, clove, and parſley; you may alſo lard it as you doe the veniſon. Bake it according to it's thickneſſe; if it is big, five houres, if leſs, leſs, and ſo according as it is bigger or leſſer; after it is cold, ſerve it in ſlices.

After it is very white, you may farce it with what you will; you may alſo put it into very fine paſte very well ſeaſoned, and garniſhed, or if you will, cut it into ſmall peeces, make up your pie well, bake it, and ſerve it with a white ſauce, made up with yolks of eggs allayed with verjuice.

Take the fleſh of veale, and beef or mutton ſuet, make a kind of gaudiveaux, then dreſs up your paſte very neatly half a foot high, and fill it with one bed of fleſh, and over it another of muſhrums another of cardes or of cardeaux, or young pigeons, palats of beef, ſtones, and yolks of eggs, ſo that the upper bed be of gaudiveaux, cover it and ſeaſon it, then ſerve.

Make up your pies very high and very narrow, fill them up with gaudiveaux, and cover them ſo that the lid be alſo very high; then ſerve them; ſpecially for a garniſh to a peece of beef, or on a plate.

Take Rie meale, which you ſhall ſalt, make your paſte with it, and make it up like a pie; then take one hare or two, or two joints of mutton, with a little beef ſuet, which you ſhall mince together very ſmall and ſeaſon it, then make up your pie, on the top of which you ſhall 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 ſerve it.

Dreſſe and flowre them, if you will; garniſh and ſeaſon them, and put them into very fine paſte, ſerve warme with a white ſauce of yolks of eggs allayed.

If your pullets are big, you may thicke them with meane lard, and ſeaſon them, garniſh and bake them alike.

Dreſſe them, draw them, and flat them, then paſſe them in the pan with muſhrums, troufles, beatills, and ſtones, all well ſeaſon'd, then put them into fine paſte, bake them the ſpace of two houres, and a halfe, let the ſauce be well allayed and fed; you may put ſome ſugar in it hypocraſt-like, and ſo ſerve it cold; if with ragouſt, ſerve it warme.

Take the fillet, and dreſſe it like the wild boare, that is, well larded and ſeaſoned, put it into fine or brown paſte, as you will, ſerve it in ſlices, warme or cold.

Mince ſuch fleſh of veale as you will with beef ſuet, and ſeaſon it; make up your paſte, and make the bottome of your pie, or the whole, with this meat thus minced and ſeaſoned, which moreover you ſhall garniſh with muſhrums, bottoms of hartichocks, ſtones, ſweet breads, and hard yolks of eggs; after which you ſhall cover and bake it; after it is baked, ſerve it uncovered with a ſauce of yolks of eggs allayed with verjuice of grapes.

It is made for to eat cold like that of partridges, and for to eat warme, like that of larks, make it up with fine paſte, and ſerve it warme with ragouſt.

Dreſſe your Woodcocks, draw them, lard them with meane lard, and ſeaſon them like the partridge pie, for to be eaten warme or cold; if you ſerve it warme, garniſh it with what you have, and ſeaſon it as you think fitting; bake it the ſpace of two houres and a half, and ſerve it warme or cold.

Dreſſe your thruſhes, draw them, and put them into paſte, ſeaſon and bake them as the larks, for to be eaten warme, or cold.

After it is dreſſed, lard it with great lard, and ſeaſon it well, put it into fine or brown paſte for to keep it; bake it for the ſpace of three houres; ſerve and garniſh it for to eat it warme.

The pie of Macreuſe with lard is made the ſelf ſame way.

You may take your lambe whole, or in quarters, without cutting it, lard it with great lard, and put it into paſte ſeaſoned with minced parſley, ſalt, peper, beaten cloves, and garniſhed with muſhrums, morilles, and capers; and after it is baked, ſerve it with a white ſauce of yolks of eggs allayed with verjuice.

Waſh them with lukewarme water, and cleanſe them, then put them into paſte; take muſhrums, ſmall pallats of beef cut, beatilles, a little parſley, and chibols; paſſe all in the panne, powre on it ſome yolks of eggs, bottoms of hartichocks, beaten lard, or freſh butter, and put them into your pie, which you ſhall bake for the ſpace of two houres, and ſhall ſerve with a ſauce of yolks of eggs allayed with verjuice.

Dreſſe it, and take off the head, lard it with meane lard, and ſeaſon it, put it into fine paſte dreſſed up, or not, garniſh it with beatilles, muſhrums, morilles, troufles, mouſſerons, and ſerve. If you will ſerve it cold, let it's ſeaſoning be ſtronger.

If you have two kids, or rocbucks, taken out of the body of the wild goate, or of the hinde, lard them, and ſeaſon them, and put to them abundance of ſugar, which will make both your meat and ſauce full of ſugar.

If your kids are ſmall, put them into dreſſed paſte, and ſever them, putting the one into ſugar, and the other in ragouſt, ſerve warme.

After it is dreſſed, lard it with great lard, and put it into paſte ſeaſoned as the veniſon paſtic; ſerve it alike, warme, or in ſlices.

Dreſſe the bones of your knuckles, whiten them, break them and lard them with great lard, or lard ſtamped, then put them into fine paſt; garniſh and ſeaſon your pie with all what you have, bake it for the ſpace of two houres and a halfe, when it is baked, ſerve with what ſauce you will.

Make a fine paſte, and let it reſte, then take your young pigeons, cleanſe them, and whiten them. If they are too big, cut them, and take gaudiveaux, ſparagus, muſhrums, bottomes of hartichocks, beef marrow, yolks of eggs, cardes, pallats of beef, troufles, verjuice of grapes, or gooſ-berries; garniſh your tourte with what you have, not forgetting the ſeaſoning, then ſerve.

After your young pigeons are well dreſſed and whitened, make a ſheet of fine paſte or puft paſte, put in the bottome ſome gaudiveaux, and the young pigeons at the top; if they are ſmall, whole; if big, cut them into halfes; garniſh your tourte with combs, palets, muſhrums, troufles, cardes, morilles, mouſſerons, yolks of eggs, ſweet breads, botomes of hartichocks, and minced parſley, all well ſeaſoned with ſalt, peper, clove, and nutmeg; Cover up your tourte, and bake it the ſpace of two houres and a half; After it is baked ſerve it uncovered with a ſauce of yolks of eggs, allayed with verjuice of grapes,

Take lard, ſlice it, and melt it between two diſhes, ſeaſon it as the tourte of marrow next following; when it is ready, ſerve it.

Take marrow, melt it, when it is melted, ſtraine it, and put ſome ſugar to it, yolks of eggs, piſtaches, or almonds ſtamped; then make a very thinne ſheet of fine paſte, on which you ſhall put your implements, binde it, if you will; bake it, and ſerve it ſugred.

Take a peece of veale, whiten it, and mince it with twice as much of beef ſuet; after it is wel ſeaſoned make a ſheet of your fine paſte, put your meat on it, in the midſt of which you ſhall put what you have, as beatilles, &c. Sugar if you will; then when it is baked, ſerve.

Garniſh a ſheet of fine paſte or puft paſte, and fill it half with your minced meat, put over it muſhrums, ſtones, combes, bottomes of hartichocks, cardes, yolks of eggs, and all well ſeaſoned, fill up your tourte with the ſame meat, cover it, and endore it with a raw egg allayed; bake it the ſpace of one houre and a half, and ſerve it uncovered with a ſauce.

Whiten your beatilles, put them into a ſheet of paſte ſeaſoned and garniſhed as the tourte of young pigeons; bake it alſo alike, and ſerve it with a white ſauce, or juice, or ſome ragouſt of coſtes; you may put to it ſome piſtaches peeled, and minced.

The tourte of ſparrowes is ſerved like that of young pigeons with a white ſauce.

You may make it as that of the young pigeons; But here is yet another way. Dreſſe them, draw them, flat them, and paſſe them in the panne with lard, parſley, and muſhrums, then put them into your paſte, and ſeaſon them with yolks of eggs, capers and all what you have. Cover up your tourte, and bake it two houres. After it is baked, ſerve with a good ſauce, or ſome juice.

Take ſome quantitie of brawnes of capon, mince them very ſmall, and allay them with two yolks of eggs, freſh butter, a little ſalt, piſtaches, much ſugar; a little juice, or good broath; make up your tourte with fine or puft paſte, ſugar it well, and if you will, you may adde to it beſides ſome pignons and corants.

Your paſties for keeping, or to carrie far off, may be made with Rie meale.

They that are to be eaten readily, make them with a paſte more then half fine.

The Engliſh pie is made with puft paſte.

The tourte of Franchipanne is made of paſte allayed with whites of eggs.

All kinds of tourtes are made with fine or puft paſte.

If you doe not find here all ſorts of divers paſtrie worke, doe not wonder at it, for the intention is not to make a whole book of them, but onely to ſpeak of them by the by, for to give ſome inſtruction of what is moſt neceſſary, and what is ſerved up moſt ordinarily, for to intermingle and diverſifie the Courſes.

WArm ſome water with butter and ſalt; then take ſorrell, bugloſe, burredge, ſuccory, or lettice, and beets; after they are well clenſed, cut them, and put them into an earthen pot, with the firſt cut of a loaf; boyl all ſome while, untill it be well conſumed; then ſtove your bread, take up and ſerve.

Clenſe your Crawfiſh, and ſeeth them with wine and vinegar, ſalt and peper; after they are ſod pick the feet and taile, and fry them with very freſh butter, and a little parſley, then take the bodies of your Crawfiſhes, and ſtamp them in a mortar with an onion, hard eggs, and the crummes of a loaf; ſet them a ſtoving with ſome good hearb broth, or ſome other, if you will uſe peaſe porridge, it muſt be very clear; after it is boyled, ſtrain all together; after it is ſtrained, ſet it before the fire, then take ſome butter, with a little minced parſley, and fry it, then put it into your broth well ſeaſoned, and ſtove it with your dry cruſts, covered with a diſh or a plate, put alſo on your bread, a little of a haſh of Carp, and juice of Muſhrums; fill up your diſh, and garniſh it with your feet and tails of Crawfiſh, with Pomegranat, and juice of Lemon, and ſerve.

Take out the bones of a Carp, and put the bones to boyl in peaſe porridge, with ſome onion or hard eggs, and crummes of bread, after they are boyled, ſtrain them, fry them with little parſley, and put them in the broth again. After they have boyled, dry and ſtove your bread, make a haſh of the fleſh of your Carp; and when it is ſod, put it upon your bread, and fill it garniſhed with Andovillets, and all well ſeaſoned, ſerve with lemon juice, and muſhrums upon it.

Take your Tenches, take out the bones and the fleſh, then farce them with their fleſh minced very ſmall, after this you ſhall cloſe up again neatly the hole whereat you have put in your farce, all being well ſeaſoned. As for the broth, take it, if you will, of peaſe porridge, or of turnips, or of herbs, or of tenches, or of almonds, or of carps, or of crawfiſh it matters not, ſo that it be good; ſtove your bread, and garniſh it with tenches either farced or roſted, with what other garniſh you will, then ſerve.

Take out the bones and the fleſh of your Carps, and farce them with their own fleſh, ſowing up again very neatly the place whereat you have put in your farce, as at the tenches, ſeeth them in a diſh with broth, butter, verjuice, chibols, and peper; ſeeth the bones, and take out and ſtrain the broth therof, which you ſhall have ſeaſoned with ſalt, peper, and crums of bread, and garniſh it with your farced carps, capers, and muſhrums, then ſerve.

After they are dreſſed, ſlit them on the top, melt ſome butter, and endore your Carp with it, put it on the gridiron, and broyl it without ſcails, make a ſauce with butter, parſley, chibol, a drop of verjuice and vinegar, all well ſeaſoned and ſtoved with broth taken out of another pot, or with peaſe porridge. Then take ſome turnips, cut them in two, after they are whitened, flowre them and fry them; after they are fryed, put them into a pot with ſome water or peaſe porridge, and when they are ſod and ſeaſoned, ſtove your bread, and garniſh it with your carps, turnips, and with capers, then ſerve.

If you doe not put in turnips, you may garniſh with muſhrums, or cut ſparagus, and with the Omelets of Carps.

Take Carps or Tenches, ſeeth them with water, ſome ſalt, and an onion, ſome parſley, hard eggs, and the crummes of a loaf; when they are ſod, ſtrain your broth, and put it into another pot, with as much butter as you would put into another broth; take ſome almonds, and ſtamp them well, mixe them with the half of your broth, and after they have boyled together a while, ſtrain them, and put in an onion ſticked with cloves, and ſet it upon a few warm cinders; ſtove your diſh with a little of your firſt broth, and fill up your diſh with white broth, with the yolk of an egge allayed with verjuice, and the juice of muſhrums, ſo that it nevertheleſſe be not too much thickned; then ſerve garniſhed with Pomegranate, and ſlices of Lemon.

Take peaſe porridge very clear, in it ſeeth the bones of Carps with ſome yolks of eggs, and a bundle of herbs, all well ſeaſoned, then dry a loaf and ſtove it, fry into it a very little of haſh of Carp, and the juice of muſhrums; fill up your diſh by degrees as it is ſtoving, and garniſh it with muſhrums, trouffles, melts, liver of Lotte, with all kinde of hearbs, Pomegranate, and with Lemon ſlices, then ſerve.

Dreſſe them, and cut them into peeces, paſs them in the panne with butter, parſley, and chibol; after they are well paſſed and ſeaſoned, ſet them a ſtoving in a diſh on the chaſing diſh with little broth. Which for to make, you ſhall clenſe well your Tortoiſes, and ſhall ſeeth them in water, well ſeaſoned, and ſhall uſe it. Have a care you doe not burſt the gall in cutting of them; ſtove your bread, and then garniſh it with your Tortoiſes, and with their ſauce, with ſparagus broken about the diſh, muſhrums, troufles, lemon ſlices, and the juice of muſhrums, then ſerve.

Take the pickings of your Muſhrums, and waſh them well; ſeeth them in water, or in ſome other broth, with an onion ſticked and a twigge of thime, all well ſeaſoned; ſtrain your broth, and put it into a pot, then paſſe alſo your muſhrums in the panne with butter, parſley, and capers, and put them in the ſame pot again, you may make the bottome of your potage with ſome Carpe bones, which you ſhall boyl with your muſhrums; ſtove your bread, and when it is well ſtoved, put on it a bed of haſh of Carpes, and then fill it up with your implements by degrees as it doth ſtove; after it is filled, garniſh your potage with your muſhrums farced with the ſame farce where with you have made your haſh ſod between two diſhes, and with melts; and when you are ready to ſerve, put about it Pomegranate, or Lemon, then ſerve.

Fry them almoſt outright, and open them along the bone, which you ſhall take out; take Melts, oyſters, capers, muſhrums, troufles, and paſs them in the pan with parſley and whole chibols; farce your ſoales with theſe implements, and after they are farced, ſtove them with a little broth, freſh butter, lemon or orange juice or verjuice, ſtove your bread with the broth of any fiſh you have, as you will and garniſh it with your ſoales, with muſhrums, troufles, melts, and juice of muſherums, and ſet about the diſh ſome of ſlices lemon, ſerve.

Make broth with Almonds, or with fiſh, or with muſhrums, or with peaſe broth; all being well ſeaſoned, ſtove your bread, and put a little white broth over it, with yolks of eggs allayed, and the juice of muſherums; take your ſmelts, fry them, and garniſh your potage with them, or if you will, before you garniſh, put them with ragouſt; which to do, you ſhall take ſome parſley, chibols, butter and verjuice, you ſhall fry them together, and then ſhall ſtrain them, and after they are ſtrained, you ſhall put them with your ſmelts; ſerve garniſht with pomegranate and lemons.

Take ſtore of herbs, put them in a pot, with crums of bread, and ſeaſon them well, then fry them, and after they are fried, put them again in the pot; ſtove your bread, and garniſh it with ſparagus, which you ſhall have cauſed to ſeeth with water and ſalt, and being drained, put them with freſh butter, ſalt and nutmeg; over your potage, you ſhall ſerve fried broken ſparagus, then ſerve.

Uſe the ſame broath, put upon it a little of haſh of carpe garniſhed with fried ſparagus, and other muſhrums, and melts, then ſerve.

After your bread is well ſtoved, garniſh it with hearbs and ſparagus, with capers and yolks of eggs, and ſerve. You may whiten your potage if you will.

Take carpes, take out the bones, and make a haſh with butter well ſeaſoned with good hearbs, take the bones, and boile them with peaſe broath, or other broath, with a bundle of herbs, butter and ſalt; then with your skins of carps, make ſome haſlets, that is ſome peeces of skinns of carpe ſpreading them, and puting them upon your haſh ſeaſoned, and eggs for to allay them, then roule them up like ſmall chitterlings; after they are thus rowled up, ſeeth them in a diſh with butter, a little verjuice and a chibol, after they are ready, garniſh your bread with your haſh and haſlets, and put upon it muſhrums and broken ſparagus, then ſerve.

Take lettice, whiten them in freſh water, make a farce of fiſh or of hearbs, and after you have farced them with it, ſet them a ſtoving in a pot with ſome peaſe broath, or ſome other broath, and ſeaſon them well with butter, with ſalt, and with an onion ſticked with cloves; ſtove your bread, and garniſh it with your lettice, which you ſhall cut into halfes; you may put to it a bed of a haſh of fiſh, then ſerve.

Whiten your coleworts, or cabidge, and put them in the pot, as aboveſaid, and ſerve garniſhed with fried bread.

It is made as aboveſaid, but inſtead of water, you put them in the pot with peaſe broath: garniſh and ſerve alike.

Take your pumpkin, cut it into peeces, and ſeeth it with water and ſalt; after it is ſod, ſtraine it, and put it into a pot with an onion ſticked with cloaves, freſh butter and peper; ſtove your bread, and if you will, allay three or foure yolks of eggs; and powre them over it with ſome broath, then ſerve.

Cut it and ſeeth it as aboveſaid, then paſs it through a ſtraining panne with ſome milk, and boile it with butter, ſeaſoned with ſalt, peper, an onion ſticked, and ſerve with yolks of eggs allayed as aboveſaid.

Scrape them well and cut them into quarters, or in two, whiten them, flowre them, and paſſe them in the panne with refined butter, which you ſhall take away when it is very brown, and then you ſhall put them in the pot with ſome water, or with ſome peaſe broath, let them ſeeth well, and ſeaſon them; ſtove your bread, and garniſh it with your turnips, and with capers, then ſerve.

After your turnips are ſcraped, cut into quarters, and whitened, ſeeth them with water, butter, ſalt, and an onion ſticked with cloaves; after they are well ſod, ſtove your bread, and after you have put your turnips with ſome freſh butter, and ſtirred them often untill the butter is melted, garniſh your potage with them, and ſerve.

Take very new milke, and boile it, ſeaſon it with ſalt and ſugar; when it is ready to boile, allay ſeaven yolks of eggs for one great diſh, and for a ſmall one proportionably, put them into your milke, and ſtirre it well, in making of it's broath, take bisket or bread, and make your potage with it, which you ſhall ſerve ſugred.

Make your milke ready and garniſh it with eggs poached in water, well choſen and very new, to the end they may poach the better, then ſerve.

Stove your bread with the beſt of your lean broths, then take ſix ſmall loaves made for the purpoſe; drie them wel, and open them on the top about the bignes of one ſhilling wherat you ſhall take out the crum; when they are very dry, fry them with refined butter, and after you have drained them well, ſet them a ſtoving upon your bread, when you are ready to ſerve, fill them up with all kinds, as with melts, muſhrums, broken ſparagoes, troufles, hartichocks, and capers, cover up your loaves againe with their covert, and garniſh with melts, muſhrums, pomgranates, and lemon ſlices, then ſerve.

Paſſe them in the panne with butter or melted lard, the ſmalleſt and neweſt you can finde, and ſet them a ſtoving into a ſmall pot, well ſeaſoned with a little parſley and chibel: then ſtove a loafe with ſome hearbe broath, or ſome old peaſe broath, after it is ſtoved, garniſh it with greene peaſe, and ſerve.

Take the biggeſt, and ſeeth them, then take out the broath of them, and frie ſome butter into it with a little parſley and minced chibol, and ſeaſon it well; ſtove your potage, and put capers into it, and garniſh it with fried bread.

Take a great quantity of good hearbs, when they are new, break them, put them into boiling water, with the firſt cut of a loafe, and ſeaſon them well, ſo that they may be ſomething ſharpiſh with ſtore of ſorrell; ſtove your bread, take up your potage, and mixe ſome capers with it, if you will, then ſerve.

For to make your potage ſomewhat ſharp, take half of the hearbs half ſod, and ſtraine them; and for to make it green, you muſt • ampe ſome ſorrell.

Cut your onions into very thinne ſlices, frie them with butter, and after they are fried, put them into a pot with water or with peaſe broath; after they are well ſod, put in it a cruſt of bread, and let it boile a very little, you may put ſome capers in it; drie your bread, then ſtove it; take up, and ſerve with one drop of vinegar.

It is made with milk well ſeaſoned with ſalt and ſugar; when you are ready to ſerve, 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, ſerve and ſugar.

Stove your bread with ſome almond broath, a little minced meate and juice of mutton altogether; when you are ready to ſerve, frie ſome whites of eggs, and put them upon your potage, and paſſe the fire-ſhovell red hoat over them, and ſerve.

Scrape and waſh them well, then boile them in a panne with ſome water, ſome ſalt, and an onion, after they are boiled, take them out, and picke them, taking off the ſhell to ſome, and leaving it to others for to garniſh after they are thus picked, paſſe them in the panne with a little minced parſley; as for your broath, after it is ſetled, leave the bottome, leaſt there be ſome gravell, then boile it, and when it boiles, frie into it a little parſley with ſome very freſh butter; ſtove your bread; after it is well ſtoved, take up your potage, garniſh it with your muſſles, and whiten it with yolks of eggs allayed in verjuice, if you will, then ſerve.

After your oiſters are well whitened and flowred, paſſe them in the panne with a little parſley, then ſtove them in a pot; ſtove your bread in other broath, as white meat; after it is well ſtoved, garniſh it with your oiſters, whereof you ſhall frie ſome, like fritters, for to garniſh with pomgranat, lemon ſlices, and juice of craw-fiſh, then ſerve.

Dreſſe them and ſeeth them after the manner of ſtewing, ſeaſon it with all kinds of good hearbs, with butter, and a drop of white wine: ſtove your bread, and garniſh it with your grenoſts, capers, muſhrums, and melts of carpes, if you have any then ſerve.

Cut ſalmon into ſlices, and frie it, then ſtove it with a little white wine and ſome ſugar; ſtove alſo your bread with any other broath you have, ſo that it be well ſeaſoned; garniſh it with your ſalmon, the ſauce upon it, and thus let it boile a little, then ſerve.

Truſſe up your frogs, and boile them with broath, or with peaſe broath, and ſeaſon them with parſley, an onion ſticked with cloaves, and a twig of thime; ſtove your bread, and garniſh it with your frogs whitened, with ſaffron or yolks of eggs, then ſerve.

Truſſe them up cherrie-like, frie them, and ſtove them between two diſhes with a little freſh butter, a drop of verjuice, the juice of an orenge, or of a lemon, and ſeaſon them well with a bundle of hearbs, then for to make your broath, boile ſome with peaſe broath, or water, ſalt, parſley, chibols, one handfull of ſtamped almonds, and yolkes of eggs; after which you ſhall ſtraine altogether; ſtove your bread, upon which you may put a little of the haſh of carpe, or other fiſh; fill up your diſh and garniſh it with your frogs, lemon, and pomgranate, then ſerve.

Take wheat bran the biggeſt you can finde, boile it well with water, with one handfull of almonds, and a bundle of hearbs, and ſeaſon it well; then paſſe it through a ſtrainer, and put it againe to boile; ſtove your bread, and fill your diſh with this broath, which you may whiten if you will, with eggs allayed with verjuice, and garniſh it with fleurons if you have any, then ſerve.

Allay ſome eggs with ſome raſberryes, and ſtrain all together, boyl ſome milk, well ſeaſoned with ſalt and when it boyls, powre your implements into it, and ſtirre it well, take it up, garniſh it with rasberries, and ſerve.

Clenſe them well, and chuſe the middle ones, ſeeth them with butter and a bundle of herbs, and ſeaſon them with ſalt, and clove ſticked, then take them out, and take off the skinne if you will, and then put them with butter, and a drop of broth; ſtove them, and you ſhall find your ſauce allayed; your bread being alſo well ſtoved, and your potage filled, garniſh it with your Parſenips, then ſerve.

Take the white of your Leeks, and cut them very ſmall, keep ſome of them, which you ſhall cut in length for to garniſh, and ſhall tie them together; whiten them, and ſeeth them with peaſe broth or water; after they are ſod, ſtove your bread, and garniſh your potage with the Leeks you have cut in length, then ſerve.

You may whiten them with yolks of egs allayed with verjuice.

You may alſo put to it ſome milk and peper, and ſerve forthwith.

If you will ſerve them without whitening of them, you muſt ſeeth them with peaſe broth, put ſome capers to them, and ſeaſon well; ſtove, and ſerve garniſhed as the other.

After it is well dreſſed, take off the fleſh, and mince it wel with butter, muſhrums, yolks of eggs, ſalt, peper, fine herbs, as parſley, chibols, thime, an egge raw for to allay the fleſh, then farce your Barnicle, and cloſe it up with a ſcure, or a thread; put it in the pot with peaſe broth, the cleareſt you can get, and ſeeth it well, it thickneth but too much with boyling; ſtove bour bread, and take up your Barnicle with what garniſh you have, then ſerve.

Flowre them, try them, and garniſh your potage with them, after that your bread is well ſtoved with the beſt of your broths, when it is very full, garniſh it with what you have, as muſhrums, trouffles, ſparagus, melts, and whiten them with almond broth, or otherwiſe with the broth of Crawfiſh.

Dry ſome cruſts, and ſtove them with the beſt of your broths, garniſh them with your ſparagus and muſhrums, and if you will with ſparagus in length, then ſerve.

If you will have them to reliſh greeneneſſe, whiten them in the broth wherewith you ſtove your bread.

Fit your Coliflowers as for to put them with butter, and whiten them but very little, then make an end of ſeething them, and ſeaſon them well; ſtove your bread with any broth you have, and garniſh it with your Coliflowers fryed in butter, ſalt and nutmegge, and beſprinckle them with broth of almonds, then ſerve.

Peele five or ſix onions, and mince them, boyle them with water and butter; after they are ſod, ſtrain them through a linnen cloth, and ſeeth your Fidelles with the broth, and ſeaſon them with ſalt and peper; after they are ſod, ſtove your bread, and garniſh it with them, then ſerve.

You may ſeeth them with milk.

Whiten your Rice, and when it is very clean, burſt it in water or milk; ſeeth it; after it is ſod, take ſome proportionably, and ſtrain it, for to make your broth; being ſeaſoned as the Fidelles, ſtove your bread, put a little Rice upon it, and garniſh it with puft Tailladins, and Fleurons; then ſerve.

You may make a potage with milk the ſame way, and ſerve it, if you will, ſugred, and garniſhed with Macaron.

Make a paſte ſeaſoned onely with ſalt, ſpread it, and cut it as thinne as you can after the forme of Tailladins, paſte them in the pan, and ſtove them with a very little of good broth, after they are well ſtoved, take very little bread, and garniſh it with the reſt of your Tailladins, ſeaſoned as the Fidelles, then ſerve.

If you have a little of fine paſte, or of puft paſte, ſpread it, and cut it into Tailladins, fry it in refined butter, garniſh your potage with it, and ſerve.

Seeth your peaſe but a very little, beat them in a mortar, and ſtrain them with the broth of herbs well ſeaſoned, and a bundle of herbs, then take chibols, parſley, and butter, & all being fryed together, powre it into your peaſe broth, which you ſhall boyl.

For the garniſh, cleanſe ſome lettice, ſuccory, or cowcombers, and ſmall peaſe fryed, and ſod with butter, ſalt, and a little peper; when you are ready to ſerve, ſtove your bread with your peaſe broth, and garniſh with what you have, or with Artichocks in bottomes if you will, then ſerve.

Seeth them with water, to have done the ſooner, take your peaſe broth out very clear, and when you are ready to uſe it, fry into it parſley, charvel, young ſorrell, butter, and capers, then boyl it with all theſe ſeaſonings; ſtove your bread with ſome of your broth; and if you have nothing to garniſh with, garniſh it with fryed bread, or with Fleurons, then ſerve.

For to ſerve it green, ſtamp beets or ſorrel, and drop it about your diſh.

After your Barnickle is dreſſed, larde it with Eele or Carpe, then paſſe it in the pan, and ſeeth it with half water, and halfe peaſe broth well ſeaſoned with butter and a bundle of herbs; when it is almoſt ſod, cut your turnips, flowre them and paſſe them in the pan with butter, and when they are very brown, ſeeth them with your Barnickle; when it is ſod, ſtove your bread, and garniſh with it, together with your turnips. If your potage is not thickned enough, fry a little flowre into it, ſome capers, and a drop of vinegar, then ſerve.

Whiten them a very little, and ſeeth them with peaſe broth, well ſeaſoned with butter and ſalt, ſtove your bread, garniſh it with your leeks, which for to whiten, allay ſome yolks of eggs with broth, and powre them on it, then ſerve.

After your Leeks are ſod, and reduced to little water, put to them ſome milk well ſeaſoned, and ſerve.

Take off the tails and heads of your Flounders, and half fry them, then put them in raux or castrolle with a very long ſauce, and well thickned; ſtove your bread with ſome of the beſt of your broths, and garniſh it with your Flounders at the top, with muſhrums, and capers, then ſerve.

If you have no fiſh broth, the peaſe broth is good.

Take all kind of herbs, cleanſe them well, and ſtove them with butter and a bundle of herbs, over a ſmall fire, then by little and little fill them with warme water. After they are well boyled and ſeaſoned, put in it the firſt cutting of a loaf, with an onion ſticked, and ſome capers, if you will, and you may garniſh it with ſodden lettice; and you may alſo ſeeth ſome peaſe among the herbs; ſerve readily, and garniſh with cowcombers.

After your onion is cut very thinne, and fried with butter till it be very brown, ſeeth it with a little water, well ſeaſoned with ſalt and peper; after it is enough, put milk to it, then boile it, and ſerve readily, ſtoving your dry cruſts.

Being whole, farce them with a little ſorrell, yolks of eggs, and milk, and ſeaſon them well with melted butter, mixe all together, without flowring them but of themſelves, and ſeeth them with butter, parſley, ſalt, and peper, and ſtove your cruſts with the beſt of your broths, and garniſh them with your Loſches, which you ſhal whiten with the yolks of eggs, then ſerve.

You may ſerve them at the Entree or firſt courſe, or fry them; you may alſo garniſh ſome potage with them, or uſe them that it may be brown, and garniſh as ſoon as they are fryed.

After they are well cleanſed, boyl them with a little peaſe broth and white wine, onion ſticked, or a bundle of herbs, all well ſeaſoned, then take out your Wivers, and put them with ragouſt, taking ſome thickning or troufles; let them ſtove wel ſeaſoned with ſalt, freſh butter, minced capers, and one anchovie, and cover them; paſſe the broth through a ſtrainer, and boyl it with freſh butter, paſte, parſley, and minced capers; ſtove a cruſt of bread, and put over it a few minced muſherums, and of the fleſh of a Wiver; when it is well ſtoved, garniſh it with your Wivers, and the ragouſt upon, then ſerve.

The potage of Gournet is made, ſerved, and garniſh'd alike.

It is made the ſame way as that of the Princeſs; garniſh it with your muſhrums farced, and with melts; fill up with the beſt of your broth, with ſuch other garniſh as you will, and ſerve.

After your Almonds are ſtamped, ſtove them with milk and the crummes of one loaf; then ſtrain them, and ſeaſon them with ſalt and ſugar; when you are ready to ſerve, put ſome ſugar in it again, and ſerve.

TAke your ſoales, ſcrape and emptie them, draine them, and wipe them drie, then flowre them and paſſe them in the pan half fried; afterwards open them, take out the bone, and farce them with capers, muſhrums, troufles, melts, very freſh butter, a few chippings of bread, a chibol, a little verjuice and broath, ſtove all together, and ſerve with the juice of a lemon over it.

Cut it into peeces, and put it with white wine, a bundle of hearbs, and butter very freſh, and ſeaſon it well with capers and muſhrums; then after the ſauce is very ſhort, and well thickned, ſerve with ſlices of lemon and pomgranate.

Scald and dreſs them, cut them into round ſlices, and waſh them well, then boile them in a pipkin, with ſalt, peper, and an onion; put in it half a pint of white wine, and a little of minced parſley; and the ſauce being very ſhort, thicken it with yolks of eggs, then ſerve.

Scald them, and take out the bones, then make a farce with the fleſh, which you ſhall ſeaſon, and with it farce your tenches, with the yolks of hard eggs, then ſet them a ſtoving in a diſh with a little broath and white wine, a few chippings of bread, muſhrums, if you have any; ſparagus, melts, and troufles, then ſerve.

After they are dreſſed, cut them in the middle, then pickle them with ſalt, peper, onion, and lemon peele; after they are pickled take them out and drie them, flowre them with flowre, or allay two or three egs with a little flowre and ſalt, and frie them with refined butter; after they are fried, ſet them a little a boiling with their pickle, then ſerve, and garniſh with what you have.

Dreſſe your carpes, take off the ſcales, and cut them proportionably to their bigneſs, ſeeth them in a pot, kittle or pipkin, with white or claret wine, and ſeaſon them well with ſalt, cloave, peper, minced onion, chibol, capers, and ſome cruſts of bread; ſeeth all well together: and when it is enough, and the ſauce thickned and ſhort, ſerve.

After your carpe is well ſcailed, emptie it and cut it along the back bone, take off the skin and take out the fleſh, which you ſhall mince very ſmall, and ſeaſon it with parſley, freſh butter, ſalt, peper, yolks of eggs, milke, and melts then make a ragouſt, with broath, verjuice, freſh butter, muſhrums, ſparagus and chibols; after it is well ſod, and the ſauce well allayed with chippings and capers, ſerve.

You muſt ſcaile it and emptie it, then ſlie it, and take out the bone, powder it with ſalt and flowre it, then frie it in refined butter; after it is fried, ſerve it drie with the juice of an orenge over it.

Emptie it as it comes out of the water, ſlice it on the top, butter it, and put it on the gridiron; when it is broiled, make a ſauce with freſh butter paſſed in the panne, parſley and chibol minced very ſmall, verjuice vinegar, and a little broath, ſeaſon all well, and ſeeth it with capers; If you will, ſerve with a greene ſauce, and ſerve as ſoone as you have put it in.

Take your carpe as it comes out of the water, emptie it and cut it proportionably to its bigneſs, put it with vinegar, a very little ſalt, peper and minced onion, then put it with capers and very freſh butter, ſeeth it in a kettle with it's implements; and when the ſauce is thickned, put it into a diſh, leaſt it ſhould ſmell of the braſſe, and ſerve.

Take carpes, ſcaile 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 fleſh, and mince it with parſley, then allay it with ſome broth and very freſh butter, ſeaſon it well, and ſeeth it with a bundle of hearbs; when it is well ſod, put to it creame or milke with yolks of eggs, if you will, and ſerve, well garniſhed with ſparagus and melts of carps.

Emptie it, and put a bundle of hearbs into the body of it, melt ſome butter, rubbe it with it on the top, and put it on the gridiron; after it is broiled, make a ſauce with freſh butter, capers, parſley, and minced chibols, ſtove it well with vinegar, and a little broath; after the ſauce is well thickned, ſerve.

Roſt it ſticked with cloaves; after it is roſted, put it with a little very freſh butter, wine, ſalt, peper, and ſugar, ſtove all together, untill the ſauce be ſhort, and almoſt into a ſirup, then ſerve.

Seeth and pickle them, and ſerve them the ſame way as the common, of which have the direction here under.

Scrape them in warme water untill they be white, emptie them, and put them in white wine, freſh butter, ſalt, peper, onion, and capers; ſtove them, and have a care that your ſauce may not turne, that is, that it doe not become oilie; garniſh with muſhrums and melts, and ſerve.

After they are dreſſed, if they are bigge, ſlit them on the top, and flowre them, then frie them half with refined butter; put them with ragouſt, and frie into it freſh butter, capers, juice of muſhrums, parſley, chibols, ſalt and peper, and the ſauce being very ſhort and thickned, ſerve.

After they are ſcalded, many do flea them, cut them, or leave them whole, and ſtew them with white wine, a little onion, which if you will not have it ſeene, you may ſticke whole with cloves, ſalt, peper, butter and a twig of fine hearbs; after they are ſod, and the ſauce very ſhort and thickned, ſerve; you may put to it capers or anchovies.

Whiten them well in water, then paſſe them in the pan with butter, parſley, chibols, and ſeaſon them well, ſtore them with a little white wine; after they are ſod, and the ſauce well thickned, ſerve.

As they come out of the ſhell, put them on the chaufing diſh with freſh butter, nutmeg, chibols ſticked with cloves, thime, a few chippings of bread, and the juice of an orenge, or of a lemon; after they are ſod, ſerve.

Take them dead or alive, cleanſe and whiten them wel, then paſſe them in the pan with an onion very ſmall, good freſh butter, and capers, ſeaſon them well, when they are ſod, ſerve; you may frie them with lard, and the ſame ſeaſoning.

Take them very new, open them, and take heed they be not altered, with ſtriking one againſt aonther; for they which ſound hollow, and which are altered, are only good for to be ſalted; after you have taken them out of the ſhell, take the gravell out of them, and put them into a diſh with their water, and fry them with freſh butter, onion, parſley well minced, capers, and a few chipings of bread, when they are enough, ſerve.

Take them very new and whiten them, drain and dry them well; make a paſte with verjuice or milk, wherewith you ſhall allay your flowre ſeaſoned with ſalt, with one egge or more proportionably; put your oyſters into theſe implements, and take ſome refined butter, heat it well, and put your oyſters therein one after another; after they are fryed, drain them, and ſtrew on them a little ſmall ſalt, and fryed parſley, then ſerve.

Open them, chooſe the beſt, and let them lye in their ſhell, for to eat them new; to them which are ſomething altered, put a very little freſh butter, with a little bread fryed, and a little nutmegge, then ſet them on the gridiron, after they are roſted, paſs the fire ſhovel red hot over them, that they may have a colour, and take heed they be not too dry, and ſerve.

After it is dreſſed, broyl it on the gridiron with a bundle of herbs in the body of it well ſeaſoned; after it is roſted, paſſe in the pan an onion minced with freſh butter, chippings, capers, and anchovis, all well ſeaſoned according to your taſte; ſtove all together, and ſerve.

Roſt it after it is taken out of its broth; make a ſauce Robert, and ſtove it with it, and ſerve with parſley.

You may ſtew it as a Carp, and ſeaſon it well with capers, chibols, parſley, and good freſh butter, the ſauce being very ſhort, ſerve.

Dreſs 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 ſome ſalt, and a twigge of Sage, or fine herbs.

For to make your farce take ſorrell, parſley, and raw yolks of eggs, mince and ſeaſon all together with a twigge of thime, then put it into your Soies, and make a ſauce with freſh butter, ſalt, vinegar, peper, chibol, and parſley, all paſſed in the panne, and the ſauce very ſhort, ſerve with a little nugmegge upon it.

Roſt them without farce, make a ſauce a like; to which you ſhall adde ſome capers, then ſerve.

Put them as a Carp, thicken the ſauce well, garniſh it with your Soies, and ſerve.

If they are meanly big, dreſſe them, and broyl them on the gridiron, and ſerve with a ſauce of haut gouſt.

Take them big enough, put them with the half ſhort broth, with white wine, freſh butter, ſalt, peper, chibols, parſley, and capers, after they are well ſod, and the ſauce thickned, ſerve.

Seeth them in their ſhort broth, after they are ſod, take off the skinne, and put them on a diſh, then make your ſauce 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 ſhort 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.

For to make it with vinegar alone, take nutmegge, ſalt, gooſeberries, or verjuice; ſeeth all in butter; when it is ſod, take it out of your butter, and put it with your ſauce, then ſerve, for the ſauce will not be warmed again.

Dreſs them, and emptie them under the gils, cleanſe them well, and drain them; after they are drained, put them in a baſon or a pipkin, with butter, chibols under, beaten clove, ſalt, peper, capers, a little white wine or vinegar, and muſhrums, ſeeth all together leaſurely, leſt the fleſh breake off; after they are well ſod, and the ſauce thickned, ſerve the white ſide underneath, and garniſh with your muſhrums.

Dreſs and fit them as the Dabs, and ſerve alike.

Fry them, and put them with ragouſt, with the juice of orange, freſh butter, a whole chibol, and minced capers, then ſerve.

Roſt them on the gridiron, and make a ſauce with butter, onion, parſley, ſalt, peper, and vinegar; after all is well fryed together, ſtove it with your Flounders, let the ſauce be well allayed, and ſerve.

Dreſs them as the Dabs, but on the other ſide, ſeeth, and make them ready alike, and ſerve.

Pull it well, and dreſs it as a Duck, then lard it with great lardons of Eele or Carp, ſpit it, and in turning of it, baſte it with butter, vinegar, ſalt, peper, chibols, and lemon peele; after it is half roſted, put it in a pot with water, and with the ſauce wherewith you have baſted it; after it is well ſod, and ſeaſoned, put to it muſhrums, with capers, and ſerve.

Dreſſe and lard it as above, then ſeeth it with water, and ſeaſon it well, when it is half ſod, put to it a quarte of white wine, and ſeeth it well, then ſerve it with parſley over it.

Roſt it on the ſpit; after it is well roſted, put it on the gridiron, and make to it a ſauce Robert, or ſuch other as you will, then ſerve.

Farce it with what you have, mixed, and minced with the fleſh of it, and put it with ragouſt, after it is ſod, garniſh it alſo with what you can, as muſhrums, troufles, ſparagus, andevillets, melts, or riſſoles, or fleurons, ſeaſon all well, and ſerve.

Empty it at the gills, and put in it a little ſalt, fine herbs, and an onion, roſt it; after it is roſted, make a ſauce with freſh butter, chibols, minced parſley, capers, gooſeberries, or verjuice, all paſted in the panne, and well ſeaſoned, ſtove it with your Alloſe; allay the liver of it with the ſauce, if it is not thickned; or garniſh with it, then ſerve.

Seeth it with a ſhort broth, and when it is halfe ſod, take it out, and ſet it on the gridiron, then ſtove it with a brown ſauce, and ſerve.

Scald it well, ſeeth it after the way of ſtewing, after it is ſtewed very well, and the ſauce allayed, ſo that it be not oyly, ſerve.

After is dreſſed, make it ready and ſerve it as the Aloſe ſtoved.

After it is dreſſed, cut it proportionably to its bigneſſe, then put it on the gridiron; after it is broyled, make to it ſuch a ſauce as you will, ſo that it be of haut goust, then ſerve.

Dreſſe and out it alike, make a ſauce with vinegar, ſugar, two or three cloves, a little butter, and little ſalt; ſtove, and ſerve.

Cut it into ſmall peeces, and feeth it with wine, and ſugar, and ſeaſon it a very little, becauſe of the ſugar, mixe with it a little butter and capers, then ſerve.

Cut it in length, and roſt it on the gridiron, then take ſorrell, or beets, and take out the juice, fry an onion very ſmall, ſeaſoned with ſalt, peper, a drop of vinegar, minced capers, and orange peele; ſtove your Eele with this ſauce, and when you are ready to ſerve, and your ſauce well allayed, powre your juice over it, then ſerve.

Cut it into peeces, and ſtew it with parſley, capers, white wine, freſh butter, all well ſeaſoned, then ſerve.

Dreſſe 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 ſlice it in two, ſpread your two ſlices; and put to it peper, ſalt, butter, and parſley, rowle them up, and tye them very faſt, put them into a pot with white wine, well ſeaſoned, and ſeeth them well; after it is well ſod, take it up, and cut it into ſlices, garniſh a plate with it, and ſerve.

Cut it into peeces, and put it in a pan, or pipkin with white wine, butter, chibols, minced parſley, capers, ſalt, peper, and a few chipings of bread for to allay the ſauce; after it is enough, ſerve, and, if you will, whiten with yolks of egs in verjuice.

You may fry it with refined butter, or with oyle; after it is dreſſed, cut the ſides, and take out the bones, pickle it a while, and if you will garniſh with it, fry it as ſoon as you will; if it is to ſerve warme, fry it onely when you have uſe for it; which you ſhall doe after you have dryed it wel, cut very thin and flowred, or fryed in a paſte. Serve with juice of orange or lemon.

Roſt it as the Lampraye, and ſeaſon it with haut gouſt, with what garniſh you will.

Make it ready as the firſt ragouſt of common Eele.

After it is dreſſed, cut it into lumps, and ſeaſon it as the other ſtewings.

Make it as the ſecond ragouſt of common Eele, then ſerve.

Seeth it with ſhort broth, well ſeaſoned with what is neceſſary; after it is ſod, cleave it in two, and ſerve it with vinegar and parſley.

After it is ſod, take out the bones, and cut the fleſh into peeces, which you ſhall frie with butter, minced parſley, 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, ſerve forth with and garniſh with the feet of your lobſter.

Seeth it, ſeaſon and frie it as the lobſter, and garniſh with the feet of your langouſte, then ſerve.

It is done the ſame way as the lobſter, ſerve it drie with parſley.

Slit it all along the backe, and take off the skin from the head to the taile; take out the fleſh and the ſmall bones, leave the backe bones for to keep it the firmer when it is farced. Which to doe, take half of fleſh of pike, and half of carpe, or of eele, mince it very ſmall with parſley, raw yolks of eggs, ſalt, peper, fine hearbs, butter and milke mixed together, with muſhrums; farce your pike, and ſow it up againe, then ſeeth it in a dripping panne, make your ſauce with fiſh broth, or peaſe broth, a drop of verjuice, and a little vinegar, which you ſhall paſſe in the panne with parſley, capers and muſhrums, which you ſhall ſeaſon and ſeeth well; ſerve and garniſh with what you will, after it is well ſod.

Roſt them with fennell, after they are roſted, open them, and take off the bone; then make a good ſauce with butter, parſley, and gooſeberries, all well ſeaſoned; ſtove a very little your mackerells with your ſauce, then ſerve.

Emptie them at the gills, and roſt them on the gridiron, moiſtned with butter; after they are roſted, make a ſauce with freſh butter, a drop of vinegar, ſalt, peper and nutmeg, mixe ſome muſtard with it, and ſerve.

After your herrings are roſted, make a brown ſauce, making your butter brown in the panne with parſley, and chibols minced, which you ſhall put into your brown butter with a drop of vinegar; if you will, put to it capers, and ſerve.

After it is well dreſſed, put it into a diſh, and ſeaſon it well with butter, ſalt, peper, a bundle of hearbs, muſhrums, minced parſley, verjuice and broath; ſeeth it betweene two diſhes; after it is ſod, ſerve it with a ſauce thickned; as for the garniſh, you ſhall put ſome if you have any, if not, you ſhall let it alone. You may alſo make at ready as the grenoſt which followeth.

Dreſſe and ſlit it, then butter it well on the top, and roſt it on the gridiron; after it is roſted, make a brown ſauce, with which you ſhall ſtove it, for to cauſe it to take ſalt, and the ſavour of what you have put to it, ſerve.

After it is dreſſed, you muſt butter it, and roſt it on the gridiron, ſeaſoned with ſalt and clove ſticked; As it is roſting, baſte it with butter; after it is roſted, make a ſauce with very freſh butter, into which, after it is half brown, you ſhall put ſome minced parſley, and if you will, ſome onion or chiboll, which you may take out, becauſe of the fantaſticall; mixe a little broth with it, a drop of vinegar and minced capers; ſtove your cod in its ſauce; when you are ready to ſerve, put ſome muſtard in it, if you will, then ſerve.

Seeth it with white wine, ſalt, peper, a bundle of herbs; after it is ſod, drain it, and make a ſauce with butter, a drop of its ſhort broth, a little nutmegge, and ſalt, ſet it on the fire, and turn it well; in turning of it allay with it two yolks of egs, and powre it on your Cod, then ſerve.

After it is ſcailed, empty it, ſlit it at the top, then put it into a dripping pan, or into a flat baſon, with good butter, ſalt, peper, and beaten cloves, ſome chibols under, ſome broth or peaſe broth; boyl all, and put to it ſome parſley, a drop of vinegar, and a few chippings of bread over it; ſeeth it before the fire, or in an oven for the better; after it is ſod, ſerve.

Take it unſalted, ſcrape it, and ſeeth it in a kettle with freſh water, boyl it a very little, and ſcim it; after it is ſcimmed, take it off of the fire, and cover it with ſome table cloth in double; when you are ready to ſerve, ſet it a draining: make a ſauce with ſome butter alone, take heed that it turn not, put it upon your fiſh, and ſerve with parſley on it, and about it.

It is made the ſame way as the Soupreſſe, 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; ſeeth it alike, and ſerve it cold, as a gammon of bacon.

Cleanſe them, and boyl them a very little with a bundle of herbs as ſoon as they are opened, take them up, and take them out of the ſhell, then fry them with freſh butter, parſley, and minced chibols, ſeaſoned with peper and nutmegge, then allay ſome yolks of egges with verjuice, and mixe them together, ſerve, and garniſh with the beſt ſhaped of their ſhels.

Dreſſe it, waſh it well, and take off the ſlime which is upon it, then empty it, and take out the liver very neatly, and the gall alſo; if your Raye is big, take off the two ſides, and leave the body; ſeeth them with white wine, or verjuice, ſalt, peper, onion, and fine herbs; when they are ſod, let them take ſalt a little, and take heed of the relliſh of the braſſe; after that, take them out, and take off the skinne, make a brown ſauce with butter, parſley, and chibol, very ſmall, and paſſed with brown butter; put a drop of vinegar to it, and a peece of liver, and ſtove it with it; ſerve with gooſeberries, or verjuice in the ſeaſon, and garniſhed on the top with the reſt of the liver which you had in the kettle, your Raye being half ſod, and cut it into ſlices.

File them up together into rows, thruſting a ſmall rod through their eyes, flowre and fry them, put to them a little ſmall ſalt, and take off the rod as you put them in the diſh, then ſerve with orange or lemon.

Seeth them, and after they are ſod, fry them with butter, onion minced, or chibols, parſley, ſalt, and peper, and at the latter end ſome vinegar, and a little nutmeg. You may whiten them with yolks of eggs and with verjuice, and ſerve.

Boyl them, after they are enough, cut them, into peeces, and fry them as the tripes of Cods, and ſerve.

After it is well unſalted, cut it into peeces and ſeeth it, after it is ſod, drain it, and frie it with butter, onion, peper, and vinegar, then ſerve.

You may put it with butter, a drop of verjuice, and ſome muſtard, you may alſo mixe with it ſome capers and chibols.

You may ſerve it with oyle, vinegar, and onion minced.

Unſalt it well, ſcaile it, boyle it in water, and ſeeth it proportionably, as it is thick, then let it reſt; when you will uſe it, make a brown ſauce, with butter, onion, peper, vinegar; put it over it, and ſerve.

After it is ſod, draine it, and let it coole, and ſerve it with minced onion, oyle and vinegar.

After it is ſod, put it with oyle, venegar, creſſes, or other ſuch ſalat as you will, and ſome capers, if you have any, then ſerve.

Dreſſe them, and cut them into ſlices or peeces of the thickneſs of three inches, ſtick them with cloves, and put them into a pot with ſalt, peper, vinegar, and ſome bay-leaves; cover it well, and when you will uſe it, unſalt, your peeces, and ſeeth them with wine; ſerve them dry, or with a brown ſauce, ſeaſoned with what you will.

Slit them along the bellie, and ſalt them; for to uſe them unſalt them, and ſeeth them in water, after they are ſod, ſerve with parſley, vinegar and peper, you may put ſome oile if you will.

After they are ſod, make a ſauce to them with butter, onion, vinegar, peper, and muſtard, ſtove and ſerve.

When you will uſe them, unſalt them, draine and drie them, then roſt them and ſerve with muſtard or with peaſe.

You may ſerve them ſtewed, cutting them into peeces, and ſeething them with onion and butter.

After they are half ſalted, file them, and ſet them a ſmoaking in the chimney; when you will uſe them, open them and ſteep them in milke; for to ſerve, take them out, and roſt them a very little on the grid iron, and ſerve, if you will, with muſtard.

Dreſs them at the gills, pickle them; after they are pickled, ſlit them according to their bigneſs, and ſeeth them leaſurely with a ſhort broath, ſeaſoned with all what is fitting, and whereof you ſhall find the making in ſeverall places of the fiſh ſervices; and take heed that their fleſh doe not break from the bones; after they are ſod, ſerve them whole with parſley, in a plated napkin.

After they are dreſſed and well whitened, cut them into peeces, and put them in fine paſte or puft paſt, with ſome garniſh, as melts of carpe, capers, broken ſparagus, muſhrums, yolks of eggs, and ſeaſon all well, then ſerve.

Cut it into round ſlices, and put it in your ſheet of paſte, well ſeaſoned with yolks of eggs, parſley, muſhrums, ſparagus, melts, verjuice of grapes, or gooſeberries, in the ſeaſon; Doe not ſpare the butter, ſalt nor peper; cover your pie, and endore it; for to keep it up, take ſome ſmall bindings of paper, butter them, and put them round about it, and tie them ſoftly 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 ſerve, put it in and mixe it well, then open it, and ſerve it garniſhed round about with the cruſt cut into foure.

Dreſs your grenoſt, or manie if you have them, and ſlit it at the top, make a ſh • et of fine paſte, of what ſhape you will, make up your pie, and when it is made up, put your fiſh in it, garniſhed with what you have, as muſhrums, capers, parſley minced, hard yolks of eggs, bottoms of hartichocks, and broken ſparagus, all well ſeaſoned with butter, ſalt, peper, and nutmeg, then cover and endore it. If it is riſed up, bind it with buttered paper; bake it, and forget not to give it vent, as ſoone as it hath taken cruſt, for it would take it of it ſelfe, and it may be, beneath, and ſo all the ſauce ſhould be loſt, which you could not put in againe in the ſame way. After 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 ſides with ſtirring of it; ſerve it warme, and garniſhed about with the upper cruſt, cut as you will.

Take out the bones of a carpe, and of an eele, mince the fleſh with parſley, a ſmall twig of thime, and ſome butter; after it is well minced, and ſeaſoned with nutmeg, make a fine paſte, and make up your pies of what bigneſs you will, fill them, cover them and endore them; upon the big ones you may put a chapitean; after they are baked, ſerve.

After they are dreſſed make up your pie of the bigneſs of your plices, and put them in, ſlitted onely on the top, and garniſhed with muſhrums, ſparagus, hartichocks, capers, and hard yolks of eggs, all well ſeaſoned with very freſh butter, ſalt, peper, minced parſley, and a ſlice of lemon, or of orange, cover, and bake it; when it is baked, mixe with it ſome yolkes of eggs allayed with verjuice, then ſerve.

Whiten them well, and draine them, then make your ſheete of paſte, and garniſh it with your melts of Carpes, muſhrums, trouffles, capers, hard yolks of egges, broken ſparagus, bottomes of artichocks, ſalt, peper, parſley, and freſh butter; cover it, and bake it in the oven, or in a tourte panne. Endore it with eggs, if it be in fleſh time; after it hath taken cruſt, give it vent; when it is baked, uncover it very neatly, cut the lid into four, put it round about, and ſerve.

DReſs it and emptie it under the bellie, ſlitting it there very neatly, or otherwiſe at the gills; put it into a panne with white wine, untill it ſteeps, and ſeaſon it well with ſalt, peper, cloves, fine hearbs, as roſemarie, thime and onion, and let it ſeeth leaſurely, leaſt the fleſh ſhould break off from the bones; after it is ſod, let it reſt a very little, leaſt it ſhould take the taſte of braſle; ſerve it garniſhed with flowers and parſly.

You may cut it before you ſeeth it thus.

It is made ready the ſame way as the turbot, but that the ſhort broath muſt not be of ſo quicke a taſte, becauſe it taketh ſalt ſooner, being thinner; after it is ſod, ſerve it with parſley upon it.

They are dangerous, by reaſon of three prickles, which they have about the head, therefore when you dreſs them, remember to ſcrape them, and to cut off theſe thornes, and the head at the gills, whereat you ſhall alſo emptie them when they are thus dreſſed, and emptied, ſlit them on the top, and melt ſome butter, and frie ſome into the ſlits, with ſalt and clove, then ſee them on the gridiron; when they are roſted, make a brown ſauce with freſh butter, ſalt, and peper, minced parſley, gooſeborrids, or verjuice of grapes, and a drop of vinegar, ſtove them with your ſauce, and ſerve.

After they are dreſſed, drie them, and if they are big, ſlit them along the back, flowre them, and frie them in ſalat oile, or refined butter, when they are fried, powder them with ſalt upon them, and ſerve with orenge.

Emptie it at the gills, and ſlit it along the back, and put it in your ſhort broth well ſeaſoned; when it is enough, ſerve.

You may ſerve it roſted on the gridiron, but in the ſecond, you muſt put it with ſhort broth, and ſerve it as the ſalmon, except that when it is ſod you take two or three napkins plated, and put them over it beſpread with parſley, and thus, you ſerve.

Although it is commonly ſerved with ſhort broth, yet for the ſecond, it may be ſerved in caſtrolle, which to doe, you muſt put it into a pipkin, ſeaſon it well and garniſh it with muſhrums and troufles; have a ſpeciall care that when it is ſod, the fleſh doe not break off from the bones.

Make it ready and ſerve it as the ſturgeon, above.

It is ſerved and made ready the ſame way, as the ſturgeon and Beccard above, but that the ſeething of it is much longer; when it is enough, ſerve.

Cut it in peeces, and roſt it on the ſpit, as it roſteth, baſte it with butter, ſalt, vinegar, and peper; after it is well roſted, baſte it with another ſauce made with butter and minced onion, then mixe all together, and ſtove it, mixe a little flower with it, and ſerve.

They are made ready the ſame way, as in the diſcourſe of the firſt courſes of fiſh.

Dreſs and prepare it for to put it with ſhort broth, which you ſhall make ready the ſame way as that of the barbells; when it is ſod, ſerve it dry with parſley in a napkin over it.

Dreſs and roſt it; when it roſted make ſuch a ſauce to it as you will, ſo that it be of a quicke taſte, and becauſe thoſe great lumps take hardly a taſte, ſlit them or ſlice them on the top, ſtove it with it's ſauce, ſo that it be almoſt imbibed, or ſoaked into it, then ſerve it, and garniſh with what you have.

After it is well dreſſed and cleanſed, pickle it with vinegar well ſeaſoned, and a little before you ſerve, frie it with refined butter, or with ſalat oile; when it is well fried and criſpe, ſet it a draining, and beſpread it with ſmall ſalt, then ſerve it whole, or the two ſides ſet together again, with orenge.

After they are well ſcalded, you may put them with ſhort broth, as above ſaid, and ſerve them with parſley.

You may alſo put the Alloſe with ſhort broth, ſerving it with the ſcailes, well ſeaſoned with parſley in a napkin over it.

As it comes out of the ſhort broth, put it on the gridiron; when it is roſted make a ſauce like ſauce Robert, and ſtove all together, but a very little, then ſerve, and if you will, put ſome capers to it.

After it is ſcailed and dreſſed at the gills, well cleanſed and dried, frie it in freſh butter, and roſt it well, then ſlit it all along the backe, take out all the bones, and cloſe it up againe, take the melt, and with ſtore of good hearbs make a ſauce ſomething ſharp becauſe this fiſh is ſweet of it ſelf; put into it capers, anchovis, muſhrums, and thicken your ſauce with a few chippings of bread paſſed in the panne.

Or otherwiſe make a farce with ſorrell well ſeaſoned, and after it hath boiled a very little, ſerve.

Put it after the way of ſhort broth, and let it boile but a very little, and take it out againe; then let it reſt, and cover it with a table-cloath or napkin, and when you will ſerve, draine it, make a ſauce thickned, and ſerve with parſley.

After it is dreſſed, roſt it on the gridiron, and butter it on the top; when it is roſted, make a ſauce with freſh butter, parſley, and chibols; vinegar, ſalt, and peper, ſtove all together, and ſerve.

You may put it with ſhort broath, and then roſt it, and after, a ſauce with very freſh butter, parſley and chibols minced, paſſe all in the panne; and when you will ſerve, mixe with it ſome ſorrel juice, and ſerve.

Dreſs it as it comes out of the water, and cut it, or let it whole, and in this laſt water, ſlit it all along the back, then put it in a baſon, and take ſalt, vinegar, onion, peper, and lemon, or orenge peele good ſtore, boile all together a very little, powre it on your pike, and preſently it becomes blew; for to ſeeth it, boile your white wine well ſeaſoned with ſalt, put your pike into it, and let it ſeeth; taſte your ſhort broth, if it be ſtrong enough, and let the pike reſt into it, untill it hath taken a taſte, have a care that it doe not remaine too long in it, and in this caſe, take it out untill you be ready to ſerve; which you ſhall doe warme, with parſley, in a napkin.

After it is ſod as above ſaid, take off the skin, and take a drop of your ſhort broth, put it in a diſh with half the yolk of an egge well allayed, ſome very freſh butter, and nutmegs let the ſauce be well thickned, and well ſeaſoned with ſalt, chibols and peele, and if you will, put in it anchovis; but take heed it become not oilie, and ſerve your pike her.

Slit them proportionably to their higneſs, and give ſome ſtrength to your ſhort broth; before you ſeeth them, dreſs them at the gills, and pickle them; after which let them ſeeth leaſurely, leaſt the fleſh leave the bones; after they are enough, ſerve them with parſley in a napkin plated, which you ſhall cover with flowers in the ſeaſon.

As they come out of the water, dreſs them at the gills, and put them in a ſhort broath of white wine, well ſeaſoned with all kinds, as peper, ſalt, cloves, lemon, or orenge peeles, chibols and onion; after they are ſod, take them out, and take off the skin; make a ſauce with a drop of your ſhort broath, allayed with vinegar, the yolk of an egge, an onion in quarters, freſh butter, ſalt, and a very little of white peper, mixe all together readily over the fire, powre it on your perches, and ſerve.

Make ſome water lukewarme, put them in it, take them out a while after, take off the ſlime with a knife, and thus you ſhall make them all white; then dreſs them, waſh them, put them between two linnen cloathes, and drie them; ſet a ſide them which are bigge, and ſlit them on the top, for to ſerve to the oile or refined butter, with ſalt and orenge, ſerve.

Put your lottes in caſtrolle, and ſeaſon them with butter, ſalt, beaten cloves, peper, peeles; a bundle of hearbs, verjuice, a drop of vinegar, and a very little broth; when they are ready, ſerve, and garniſh, if you will, with anchovis, capers, muſhrums, and any other garniſh you have.

The beſt ſort of carpe is that with melt; take it alive, and ſeaſon it for to put it with ſhort broath, in the ſame manner as the pike above written in the 20th article. If it is big, ye • may cut it into foure, or ſlit it along the backe, and put it in a baſon into blew; if you will, ſeeth it in a fiſh kettle, put a leafe in the bottome, take your carpe with a clout, ſeaſon it well with onion, peper, ſalt, cloves, peele, and all well wrapped in your linnen cloath, ſet it a boiling, the leaf under it, leaſt it doe burne with much boiling, or that the linnen cloath ſticke to the kettle; let not your ſhort broth be altered with any thing, but let it be well ſeaſoned with all what is fitting. When it is boiled leaſurely, ſerve it with parſley in a napkin.

Take up the skin over the back as far as the bellie, take out all the ſmall bones, the tripes and melts, and take out of the head the gills and the tongue, then make a farce with a little fleſh of carpe well minced, and ſeaſoned with as much butter as fleſh, a little parſley, chibols, and a twig of fine hearbs; allay all with an egge, or mixe with it muſhrums, melts, or muſſles, capers, and bottoms of hartichocks, chibols, and tongues of carps; put your farce into your carpe all along, and leave a hollow, for to put what you have fried; ſeaſon all well, and cloſe it up, ſeeth it in a baſon, or in a caſtrolle, (which is a kettle made in the forme of a great tourte panne, or as a kind of dripping panne) or into a diſh before the fire, with a drop of verjuice and a little broth, butter, and what you have remaining of your muſhrums, troufles, or melts; ſtove all together leaſurely, and, leaſt it ſticks, put ſome chibols under it with a little verjuice, and ſome yolks of eggs, allay the ſauce, and ſerve.

The carpe thus farced may be put into fine, or puft paſte, and garniſh with what you have.

Take them very new, file them, and drie them well; when you are ready to ſerve, flowre and frie them, with oile, or butter, take off the rod, and powder them a little with ſmall ſalt, and ſerve with orenge.

This article is in the diſcourſe of the Entrees, or firſt courſes of fiſh.

Thus you are put in mind of what may be ſerved, out of which you may chooſe what you like beſt, and intermingle pies or tourtes, proportionably to the diſhes you have, obſerving to ſerve a pie or tourte after ſix diſhes of ſervice.

TAke it very new, take out the gravel, and waſh it with water, or white wine, then put it in a diſh with freſh butter well ſeaſoned with ſalt, 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 ſerve.

Paſſe it in the panne with very freſh butter, parſley, a bundle of herbs, peper, ſalt, and ſtove it in a diſh, or in a pot, and when you will ſerve, put ſome cream to it, or the yolk of an egge, or a few chippings of bread, a little nutmeg, and ſerve.

You may garniſh it with what you will proportionably to the quantity you have.

Take them very new, and the ſmalleſt, for they are beſt, peele them dry, and waſh them in water, and take them out forthwith, and draine them, cut the biggeſt; and, together with the ſmalleſt, fry them with freſh butter, parſley, chibols minced very ſmall, ſalt, and peper, then ſtove them in a ſmall pot untill you be ready to ſerve, and then you may put ſome creame to them, which when it hath boyled a little while, and the ſauce being thickned, you may ſerve.

Seeth them with a ſhort broth, when they are ſod, ſerve them in a plated napkin.

Serve them the ſame way as the Mouſſeron, and put a little broth to them, ſome cream, and ſome juice; when they are cut very thin, and ſod, ſerve.

Peele them, and cut them very ſmall, and very thinne, then paſſe them in the panne, and ſeaſon them with a very little ſalt, becauſe they muſt boyl long with ſome broth, which you judge to be good; after they are ſod, unfat them, and let the ſauce be ſomewhat allayed, with ſome thickning, or with ſome chippings of bread, then ſerve.

As they come out of the ſand, waſh them with white wine, ſeeth them with ſtrong wine, much ſalt and peper, after they are ſod, ſerve them with a plated napkin.

Take four or five yolks of eggs, ſome very freſh creame, much ſugar, a little ſalt, beat well all together, and ſeeth it on a hollow plate, or on a diſh, paſſe the fire-ſhovell red hot over it, beſprinckle it with ſweet waters, ſerve and ſugar, with ſugar musked.

Take ſtore of yolks of egs, few whites, and a littl cream, ſome ſalt proportionably, beat all together, and a little before you ſerve, make your Omelet, and, if you will, ſugar it, and ſerve.

Take four ſmall cheeſes, white and ſoft, ſix eggs, half a pint of flowre, and a little ſalt, b • at all together, and try it, for the cheeſes are ſometimes too ſoft, or too dry, &c.

Make them the ſame way, but that you muſt put a little more flowre; draw them out very ſmall with the handle of a ſpoon; after they are fryed, ſerve them ſugred, and beſprinkled with orange flowers.

Dreſſe your Eele, and ſlit it in two, take out the bone, beat well the fleſh, and ſeaſon it, rowle it up, and binde it; after it is bound, wrap it up in a ſmall linnen cloth, and ſeeth it in a pot with wine, ſalt, peper, cloves, onion, fine herbs, and let the ſauce be reduced to a ſhort one; after it is well ſod, unwrappe it, and cut it into very thin ſlices, then ſerve it dry, or with ſome ſauce.

Cleanſe them well, and whiten them in water, and dry them, when you will ſerve, flowre and fry them; when they are fried, ſerve with ſalt and orange.

Whiten them in water, and put them in a diſh with a drop of white wine, well ſeaſoned with butter, ſalt, a bundle of herbs, peper, ſome juice of muſhrums, a few capers and anchovies; after the ſauce is allayed, ſerve with orange or lemon juice, and nutmegge.

Take it out of the fiſh, and put it into a diſh with very freſh butter, a few of fine herbs, parſley minced very ſmall, muſhrums alſo ſmall, of the beſt of your broths, minced capers, and an anchovie, when it is well ſod, and the ſauce allayed, ſerve.

Fry it, if you will, and ſerve it with ſalt, juice of orange, or of lemon.

Take ſome ſcailes of Carp, half a doſen of Tenches, three pints of white wine, ſeeth all well together with a little ſalt & cinnamon, and four cloaves, paſs all into a napkin, that is, ſtraine it, to have the juice out of it, and put to it one pound of ſugar, take a doſen of eggs, fry the whites of them; let your ſtrainer be ready and very clean; warm your gelee, and when it is ready to boyl, powre into it the juice of five lemons, and the whites of your eggs; when it begins to boyl, powre it into the ſtrainer, and ſtrain it again, untill it be very clear; put it after the naturall upon a plate or in a diſh, and ſerve.

Make it of the remnant of your gelee, and put into it ſome ſtamped almonds, and a drop of milk, ſtrain it, and make it into white meat. and when it is cold, ſerve.

It is made the ſame way; paſs it with a very little juice of beets, and ſerve cold.

Cut them as for to eat with peper, cut off alſo the ſharp ends, and whiten them in warm water, then ſet them a drying, and flowre them for to fry when you have occaſion; ſerve them garniſhed with fryed parſley.

As they come from the garden, ſcrape them, and cut them equally; ſeeth them with water and ſalt; take them out, as little ſed as you can, it is the better, and ſet them a draining, then make a ſauce with freſh butter, the yolk of an egge, ſalt; nutmegge, a ſmall drop of vinegar; and when all is well ſtirred together, and the ſauce allayed, ſerve your ſparagus.

Cut them into three, and when you have whitened them, fry them alike well ſeaſoned; after they are fryed, put your creame in, and ſtove them wlth it; if the ſauce is too thin, put ſome yolks of eggs in it for to thicken it, and ſerve.

It is eaten with peper and ſalt, or with oyl, peper, and ſalt.

Dreſſe and whiten them, ſeeth them with butter, water, and ſalt; after they are ſod, ſet them a draining, and make a ſauce as for the Sparagus, then ſerve.

Take the fleſh of many carps, with a little of Eele, mince well all together, ſeaſon it with butter, and gather it together in the form of a gammon, fill up the skins of your carps with it, ſow them up again, and wrap them up with a very fat linen cloath; ſeeth them in a pot with half wine, and half water, well ſeaſoned with ſalt, &c. conſume well your ſauce, after they are ſod, take them out, and unwrap them all warm.

You may ſerve them warme and cold, and garniſhed as a gammon.

One may eat them at all times, you may make any thickning with them, and you may uſe them for potages, for to garniſh, and for many other things.

WHen it is cheap, you may buy a quantity, and melt it for to uſe it upon occaſion; which for to doe, put it into a pan, let it melt leaſurely, 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 uſe.

Cut off the choak, and what is too hard about them (that is called artichocks in bottoms) ſteep them in freſh water for to whiten them, drain and dry them; after this, put them into a pot with ſalt, peper, vinegar, melted butter, clove, and ſome bay leaf; cover them well, and keep them untill you have uſe for them; and then unſalt them in lukewarm water; after they are unſalted, ſeeth them with butter, or ſome peece of lard, or ſome fat; after they are ſod, ſerve them with a white ſauce or garniſhed.

Take them very ſmall, whiten them in freſh water, and ſtick them with cloves, then put them in a pot with ſalt, peper, vinegar, and bay leafe; cover them ſo cloſe that no aire may get in, and ſerve them in ſalat.

It is pickled as the cowcomber, and you may ſerve them together.

Chooſe the hardeſt, and take off the great leaves, whiten them in freſh water, and drain them; when they are drained, ſtick them with cloaves, and ſeaſon them with ſalt, peper, vinegar, and bay leaf; cover them wel, and when you will ſerve them, unſalt them, then ſeeth them, and uſe them for garniſh, or for ſalat.

Boyl them with the beſt ſtrong wine you can get, ſalt, peper, and clove, then take them out, and put them in a pot with ſalt, peper, vinegar, cloves, and ſome bay leaves; cover them well; when you will uſe them, unſalt them, and ſeeth them with wine, and ſerve them in a plated napkin.

Put them in a pot with melted butter, vinegar, ſalt, peper, and cloves; cover them well, and for to uſe them, unſalt them; when they are unſalted, ſeeth them in hot water; when they are ſod, ſerve them with a white ſauce, either for to garniſh potages, or for ſalat, or for paſtry work.

Take them as they come out of the cod, fry them with butter, and ſeaſon them well, as if you would eat them then, but do not fry them ſo much; then put them into an earthen pot, ſeaſon them again, and cover them well; put them in a cool place, and when you will uſe them, unſalt them, and paſs them in the panne, as before.

Tie it, and whiten it in ſand; when you think that it may be kept, cleanſe it well, and put it in a pot with ſalt, peper, a little vinegar, and roſemarie; when you will uſe it, unſalt it, to ſerve it for ſalat, or for to ſeeth it for to garniſh, or for to farce.

Take the hardeſt and the reddeſt you can get, fry them whole with butter, as for to eat preſently; after they are fryed and well ſeaſoned, put them in a pot with more ſeaſoning of butter, and a drop of vinegar, untill they ſteep; cover them ſo that no air may get in; for to uſe them, ſteep them in ſeverall waters lukewarm, then fry them, as if they were but newly gathered.

Take the biggeſt and largeſt, whiten them in their water between two diſhes, and draine them; after that, pickle them with vinegar, ſalt, 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.

You may uſe them for garniſh, or for fritters, or for to farce.

Take the hardeſt, and ſlit them into four on the ſide of the ſtalk, then whiten them in freſh water, and dry them; put them into a ſalting tub, or into a pot, with ſalt, peper, vinegar and bay leaves, or a little roſemary▪ You may ſtick them with cloves, and when you will uſe them, unſalt them in lukewarm water, for to put them in the potage, and not for ſalat; when they are ſod, ſerve.

Take them very new, and cleanſe them; if they are big, ſlit them on the top, and flowre them after you have dryed them, then fry them halfe with butter or oyle, and put them neatly into a pot, with ſalt, peper, beaten clove, lemon, or orange peele, and vinegar; cover them well, and for to uſe them, take them out of the pot, and ſteep them in water; when they are unſalted, fry them with butter, or oyl for them that love it; forget not to flowre them well; and ſerve them with orange or lemon, or, if you will, after you have paſſed them in the panne, open the bone, and put them with ragouſt; which for to doe, put in ſome capers, anchovies, muſhrums, troufles, and all what you can get; then ſtove or ſoak them, and ſerve with a ſauce thickned, and the juice of lemon or of orange.

Take them our of the ſhell, and whiten them, or as they are, put them into a pot, and ſeaſon them with ſalt, peper, beaten cloves, and ſome bay leaves, cover them well, or if you will you may put them into a barrell; when you will uſe them, unſalt them; you may garniſh with them, or make fritters, or fry them.

Let the blood be well taken out, and put them in a pot with melted ſalt, peper, cloves, a drop of vinegar, and ſome bay leaves, cover them well, and ſet them in a place which is neither cool nor warme; when you will uſe them, take what you have need of, unſalt them in lukewarme water; and change them very often, when they are well unſalted, boyl ſome water, and ſcald them; when they are very clean, ſeeth them with broth, or with water; when they are almoſt enough, put a bundle of herbs with butter or lard, and a ſlice of lemon: After they are well ſod, uſe them for to garniſh what you will with them.

CHuſe the whiteſt ſtalkes, cut them half a foot long, take all the ſtrings out, ſteep them in freſh water, and change them two or three times; whiten and drain them, put them in a pot, and ſalt them; when they are ſalted, melt, and refine one pound of butter, and powre it over them, for to ſet them up, and uſe them upon occaſion.

Salt them, as they come out of the head, and ſet them up untill you have occaſion to uſe them; then unſalt them; after they are unſalted, ſeeth them, and take the skin off, and the barbillons, then cut them into peeces, or into ſlices; put them with ragouſt, or garniſh with them, all what you have to garniſh, even the Paſtry work, wherein they may be very uſefull.

As they are taken out of the head, ſalt them; when you will uſe them, unſalt, and ſeeth them; after they are ſod, dreſs them neatly, ſlit them, and put them on the gridiron, with crums of bread and ſalt; after they are roſted, make a ſauce with verjuice, a drop of vinegar, minced parſley, chippings of bread, a little of pot broth, and ſtove or ſoak them, then ſerve.

After they are dreſſed, cut them into halfs, and dry them well, flowre them, and fry them half, then put them in a pot with ſalt, peper, vinegar, and fine hearbs; cover them untill you will uſe them; and then unſalt them in freſh or lukewarme water, which is the beſt; when they are unſalted, dry them, and flowre them, then fry them; after they are fryed, ſerve, and if you will have them to make a ſhew; you muſt make an allaying with egges and flowre, fry them, and put them in ſauce with juice of orange.

Take off the firſt skinne, and flit them on the top, to make them take ſalt; put them in a pot, and ſet them in a coole place; for to uſe them, unſalt them, and ſeeth them, then uſe them how you will.

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 uſe them, unſalt them, for to put them with ragouſt, or with potage, or into paſte, or for to ſerve them pickled.

Waſh it well in freſh water, and draine it, then put it into an earthen panne, and knead it with white ſalt, clove, and ſome bay leaves, and ſome aniſeed ſtamped, 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, ſet it in the cellar, and uſe it.

Serve it with peaſe broth.

With peaſe broth and almonds.

With a very little of peaſe broath.

With fried flowre, and a little of peaſe broath.

With broth of carpe, or of other fiſh mixed with peaſe broth and almonds.

It is made with peaſe broth, which you ſeeth with the bones of carpe.

With a little of peaſe broth.

With peaſe broth.

With peaſe broth.

With good broth mixed with almonds.

With peaſe broth and hearbs.

Take it out of the beſt broth.

With peaſe broth, or coleworts.

With a little peaſe broth.

With a little peaſe broath, and much butter.

Put in your peaſe broth an onion ſticked with cloves, peper, and ſalt; when it is enough, ſerve it well garniſhed with your cabidge or coleworts, and ſome peece of fried bread, which ſhall have boiled with it.

After it is well ſod, paſſe it through a ſtraining panne, and leave not much broth in it, becauſe of the milke which you muſt put in it; when it is well ſeaſoned with milke and a little butter, ſtove or ſoak your bread, and ſerve with peper if you will.

Scrape your turnips, and put them in a pot with water; when they are well ſod, ſeaſon them with ſalt, and a bundle of hearbs; when you will take up, take it from off the fire, put in ſome butter very freſh, and ſtirre it off the fire, and doe not put it to it againe, then ſerve with a little almond broth over it.

Scrape them, and cut them in two or otherwiſe, whiten, and flowre them; after they are dried, frie them, and ſeeth them in water, with a little peper, and an onion ſticked 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 ſerve.

Take the cleereſt, and put it in a pot, then frie ſome ſorrell, chervell, and a little parſley, with ſome butter, put all in a pot, ſeeth it well and ſeaſon it well; ſtove your potage, and ſerve it with parſley roots ſod with it.

It is made with great ſtore of hearbs well ſeaſoned, and ſod with a cruſt of bread; ſtove or ſoake, and ſerve.

Take it out of many broths, then open ſix loaves made of purpoſe; make a hole on the top, and take out the crum; frie them with butter, and fill them with melts of carps, muſhrums, broken ſparagus, and obſerve, that they muſt be ſod before you fill them. After they are full, ſtove or ſoak them leaſurely upon your potage, which you ſhall garniſh with melts, muſhrums, broken ſparagus, and ſerve.

The potage of onion is made the ſame way as that out of Lent.

It is made the ſame way, as that out of Lent, but that you put no eggs to it; you may put in it ſome almond broath, or of ſome ragouſt, ſerve it garniſhed with muſſles.

Break the bones, and truſſe them up, then whiten them, and draine them; put them in a diſh, untill you have made ſome peaſe broth, frie into it a little parſley minced, with butter; after they have boiled, put them into your broth, and take them out foorthwith; allay a little ſaſtron, and put it in your pot, ſtove or ſoak your bread, garniſh it with your frogs, and ſerve.

It is made the ſame way as out of Lent.

Cut it into ſlices, and pickle it, paſſe your ſlices in the panne with butter, ſticke them with cloves, and put them between two diſhes with ſome butter, a bundle of herbs, ſugar, wine, a little ſalt, and peper well beaten; ſtove or ſoak them, then drie your bread, and ſtove or ſoak it alſo with ſome other broth; garniſh it afterwards with your ſlices of ſalmon, the ſauce over it, and garniſhed, if you will, with figgs or prunes of brignoll.

It is made as that out of Lent, but that you put no eggs to it.

It made as that out of Lent, but that no eggs are put in it.

Make ſome peaſe broth, and ſet it a boiling, paſſe 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 ſerve it, take it up, and put it with butter, ſalt, nutmeg, vinegar, and very little broth; when it is well ſeaſoned, ſtove or ſoak your bread, garniſh it with your hops, fill your diſh, and ſerve.

It is made as in the leane dayes out of Lent, but that you make it with peaſe broth without eggs.

Cut your leeks very ſmall, whiten them, dry them, and ſeeth them with cleere peaſe broth; after they are ſod, put in ſome milke, peper, ſalt, clove; ſtove or ſoak your bread, and garniſh it with your leeks, then ſerve.

Break or cut your ſparagus, and frie them with good butter, ſalt, peper, parſley, and minced chibols, ſtove well all together, then make a peaſe broth, or of potage of hearbs, which you ſhall ſtraine; ſtove alſo your bread, and garniſh it with your ſparagus, then ſerve. You may put in it the juice of muſhrums, and muſhrums with ragouſt.

Dreſs them, and whiten them in freſh water, then put them in a pot with good broth, or with peaſe broth, well ſeaſoned with butter, ſalt, and an onion ſticked with cloves; After they are ſod ſo that they be not broken, ſtove or ſoak your bread, garniſh with your coliflowers, and ſerve. You may put in ſome milk and peper.

Seeth them with water or milke; after they are ſod, and well ſeaſoned, take out a part of them for to frie, and make a potage with the remnant, with butter, ſalt, peper, onion ſticked, then take up and ſerve.

It is made as that of the fideles, let it ſeeth untill it be well burſt, then ſerve.

It is made alike, but that after they are ſod, you may put to it a very little ſaffron, and ſome very freſh butter; you may put in ſome milk alſo, for to make them liquid, and when all is well ſeaſoned, ſerve.

You ſhall finde it in the leane potages, and ſhall make it alike, but without eggs.

After it is dreſſed, lard it with eele, and roſt it a very little, or paſſe it in the panne with butter, then put it in a pot with water, ſome peaſe broth, and a bundle of hearbs; when it is almoſt ſod, paſſe ſome turnips in the panne, put them with your barnickle, and ſeaſon it well.

For to thicken your broth, paſſe 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, ſtove your bread with your garniſh, and ſerve.

When they are whitened in freſh water, put them with your peaſe broth, ſome capers, and ſeaſon them well, after they are ſod, ſtove or ſoak your bread, garniſh it with your leeks, and ſerve.

Stove or ſoak your bread with the beſt of your broths, and garniſh it with your flounders, fried in the panne, and put with ragouſt, together with muſhrums, capers, and broken ſparagus, then ſerve.

Dreſs them, and put them in a pipkin, with a bundle of hearbs, a little white wine, and well ſeaſoned; ſtove or ſoak your bread with other broth, and garniſh it with your rougets with their ſauce, then ſerve.

After they are well ſod, and ſeaſoned with butter, ſalt, and a bundle of hearbs, take up, and ſerve.

You may put them upon the potage with ſome oile, after they are ſalted.

Take ſome remnant of haſh of Carps, ſome muſhrums, and melts, mince all together, well fed with butter and creame, if you have any, ſeaſon it with a bundle of hearbs, and boyl it a very little, the better to thicken it, and uſe it for to make your Riſſoles with, which for to make well, take ſome puft paſte, ſpread it, and put your implements in it proportionably to the bigneſſe you will make them of, moiſten 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, ſerve.

The ſmall Riſſoles are made with fine paſte, there muſt be leſſe than for a little pie; after your ſheets are made, fill them proportionably; moiſten them about, and cloſe them up, then throw them into refined butter very hot, untill they be fried, and yellow, take them out forthwith, and then ſerve them.

If you put in ſugar, you muſt alſo put ſugar on the top when you ſerve.

BOyl ſome water, and mixe with it ſome old lees of wine proportionably, a handfull or thereabouts, for one hundred of Apricots, which you muſt put into this boyling water, & ſtir them with a ſpoon, until you perceive that they peel on the thumb; after that, take them out, put them into freſh water, and peel them very clean; boyl again ſome water, put your Apricots into it, and let them boil in it four or five boylings; then ſteep them in water; and prick them on the ſtalk; take ſugar proportionably, dip your Apricots in it, and ſeeth them as it is fitting.

Take ſuch a quantity of Apricots as you will, peel them as well and as neatly as you can, boyl ſome water, put your Apricots in it, and let them boil a little; take them out forthwith, and put them into freſh water, ſeeth your ſugar into a preſerve, paſs your Apricots into it, and boyl them a very little while; ſtew them, and let them lie there untill the next day morning, keeping alwaies a ſmall fire under.

Drain them, and turn them into ears, or in round, then beſtrew them with ſugar in powder, and dry them in a ſtove.

Take the hardeſt, and drain them, then ſeeth ſome ſugar as for to preſerve with it, put your Apricots in it, yet ſomething ſtronger; boyl them over the fire, and take them out; after that you ſhall glaſe them, and put them upon ſtraw; if they are not dry enough, beſtrew them with ſugar in powder, and dry them before the fire.

Take Roſes of Provins, the reddeſt you can get, dry them as much as you can in a ſilver plate over a ſmall fire, and ſtirre them often with your hand; after they are very dry, ſtamp them in a mortar, and then paſs them through a very fine ſive; then allay them with the juice of lemon, over which you ſhall put half an ounce of Roſes beaten into powder; and for want of juice of lemon, take verjuice: Take ſome ſugar, and ſeeth it to the firſt plume, that is, till the firſt skin, or truſt is ſeene on the ſugar, when it is boiled enough; after it is ſod, take it off from the fire, and whiten it with the wooden ſlice, then put in your roſes untill your conſerve hath taken a colour; If by chance your ſugar was too much ſod, mixe with it the juice or halfe the juice of a lemon, proportionably to what you thinke fitting; then let your conſerve coole a while and take it out.

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 ſome ſugar, and ſeeth it, the firſt plume or skinne, as it ſhall make, take it off of the fire, and put the grating of your lemon in it, and whiten it with the wooden ſlice, and put in a little of juice of lemon, which is neceſſary for it, then make up your conſerve.

Take a pomegranate, and preſſe it for to take out the juice; then put in on a ſilver plate, and drie it on a ſmall fire, or on ſome warme cinders; ſeeth your ſugar untill the plume or skinne appeare, and more then others; after it is well ſod, take it off of the fire, and whiten it; then put your juice in it, and take out your conſerve.

Take piſtaches, and ſtamp them, ſeeth the ſugar till the plume or skinne appeare, and then whiten it; afterwards put in your piſtaches, and ſtirre them in it, then take up your conſerve upon paper.

Take lemon peele, piſtaches, apricots, and cherries, cut them into ſmall peeces, beſtrew them with powder ſugar, and drie them neere a ſmall fire; take ſome ſugar, ſeeth it till the plume or skin appeare ſomewhat ſtrong, then without taking it off of the fire, put your fruits in, and when you perceive the ſame plume or skinne, take it out, and whiten it, and when you ſee the ſmall glaſſe (or ice) on it, take out your conſerve with a ſpoone.

Take ſome piſtaches ſtamped by themſelves, ſome powder of roſe of Provins by themſelves, allayed with the juice of lemon, and ſome almonds ſtamped alſo by themſelves, and thus each by it ſelfe; ſeeth about one pound and a half of ſugar as for conſerve; after it is ſod, ſever it into three parts, whereof you ſhall put, and preſerve the two upon warme cinders, and into the other your ſhall powre your roſes, and after you have allayed them well in this ſugar, powre all together into a ſheet of double paper, which you ſhall fold up two inches high on the foure ſides, and tie it with pines on the foure corners; after this when this firſt ſugar, thus powred ſhall be halfe cold, and thus coloured, take of your almonds, mixe them into one of the parts of ſugar left on the warme cinders, and powre them over this implement, and do the like alſo of the piſtaches; Then, when all is ready to be cut with the knife, beat down the ſides of the ſheet of paper, and cut this ſugar into ſlices of the thickneſſe of halfe a crown.

Take fennell in branches, and cleanſe it well; drie it, and when it is drie, take the white of an egge, and flower of orenge water; beat all together and dippe the fennell into it, then put ſome powder ſugar over it, and drie it neere the fire upon ſome ſheets of paper.

Take the juice of pomgranat with the white of an egge, beat all together, and dippe your fennell in it, put powder ſugar to it, as to the other, and drie it at the Sun.

Take ſome tourne ſol, and grate it in water, put in a little powder of Iris, and ſome white of eggs, beat all together, and dippe your fennell into this water, and then put in ſome powder ſugar, and drie it as the other.

Take the white of an egge, with a ſmall drop of flower of orenge water, beat them together, and ſteep your flowers in it; then take then out, and as you take them out, ſhake them, put powder ſugar over them, and dry them neere the fire.

You may uſe the ſame way for to whiten red corants, cherries, reſpaſſes, and ſtrawberries.

Take the faireſt you can, and take out the ſtones, ſome ſugar proportionably to your cheries, and boile them together untill the ſirrup be well formed, and ſod as much as you ſhall thinke fitting: If you will at the ſame time take out ſome drie, draine up a portion of the ſame cherries, and take ſome ſugar, which you ſhall ſeeth into a conſerve, put in your cherries, boile them, and take them out.

Take plummes and prick them, then throw them into a baſon of boiling water, and boile them ſoftly a little while; let them ſteep in freſh water, & drain them, then ſeeth your ſugar a very little, powre your plums into it, and boile them in it a while; then ſet them in the ſtove, if you will; or elſe, if you finde them not enough, boile againe your ſirrup a while, put in your plummes againe, and boile them yet a little.

They are made ready as the apricots.

Take the faireſt you can get, and take out all the ſeeds; boile ſome water, and let your verjuice ſteep a little in it, then put it into ſome ſugar a little ſod, and boile it ſeaven or eight high boilings, and take it out.

Draine it well, ſeeth ſome ſugar into a conſerve, and put your verjuice in; ſet it on the fire, and cauſe it to take the ſame ſeething, as it had when you have mixed it, ſo that the plume, or skinne or cruſt of it be very ſtrong.

Take of bottoms of hartichocks what quantity you will, pare them altogether, and take out the choake carefully, then boile ſome water, put your hartichoaks in, and let them ly therein, untill they be very well ſod; then put them into ſugar, and boile them therein foure or five boilings, and let them reſt in it, then draine them, and take them out.

Take the buttons of roſes, give them five or ſix pricks with a knife, and boile them tenne or twelve boilings in water; then take ſome ſugar, melt it, put your roſe buttons in, and let them yet boile eight or ten boilings. For to make them drie, uſe them as you doe the orenges, whereof the making is ſet down a little below.

Take good ponſif, cut it into ſlices and put it into freſh water with one handfull of white ſalt; let them ſteep five or ſix houres, and then boile them in water untill they be ſod; take them out, and draine them, then take ſome ſugar, and boile it, and put into it your ſlices of ponſif, ſeeth them againe in the ſugar proportionably, and take them out.

Peele them to the white, and cut them at the ſharp end, boile ſome water, and put them in, until they be half ſod; Take them out, put out the water, and put them in againe in other water boiling very high, and make an end of ſeething them in it. Take them out and put them in freſh water, then melt ſome ſugar, and put your lemons in it.

Take the reddeſt, and the ſmootheſt, or the moſt yellow: Pare them and ſlit them at the end, and let them ſteep two whole dayes in freſh water, which you ſhall change twice a day, boile ſome water in a baſon, put your orenges in it, and ſeeth them half, take them out, and make an end of ſeething them in other boiling water; then ſet them a draining, and take ſome ſugar proportionably to your orenges, with as much water; boile all with your orenges with high boiling, then take them out, and draine them.

Take walnuts, pare them to the white, and ſteep them in water ſix whole dayes, and doe not faile to change the water twice each day; then ſeeth them in water, and when they are ſod, ſtick them with a clove, with cinnamon, and with a ſlit of preſerved lemon; then take ſome ſugar, and ſeeth it, put your walnuts in, and let them boile in it ten or twelve boilings, then take them out, draine them and dry them.

Take them very ripe, and pare them, then put them in a pan without water, and ſtirre them often with a ſcimmer, untill they be very dry; take them off of the fire, and mixe them with as much ſugar ſod into a Conſerve, as you have of paſte.

Take ſome Cherries, boyl them in water, & paſs them through a ſive; on a good quart of pap of Cherries, put four ounces of pap of Apples, which you ſhall ſeeth and ſtrain alſo; mix all together; dry it, & make it ready as aboveſaid.

They are made the ſame way as that of Cherries.

Take Quinces, ſeeth them whole in water, and paſs them through a courſe ſive; then dry them in a pan over the fire, as the aforeſaid paſte, mixe them with ſugar, and give them five or ſix turns over the fire, without boyling, make them ready half cold, and ſo of the reſt.

Take Almonds and peel them, ſteep them in water, and change it until the laſt be clear altogether, ſtamp them with the white of an egge, and water of orange flower, then dry them with a little ſugar over the fire, after this you ſhal ſtamp them four or five blows in the mortar, and work them as you will.

Take of Cherries, or of Apricots, what you will, ſtamp them in a mortar with ſugar in powder, until they be ſtiffe enough for to be wrought; bake them before you doe glaſe them, and glaſe them at the top and underneath. The Piſtaches and Almonds are made ready more eaſily and are eaſier to make cakes with.

For to make the ſheets of them, ſteep ſome gum in water of orange flowers, ſtamp your almonds or piſtaches in a mortar with a peece of gum; allay all together with ſugar in powder, then make & work up a paſte as you will.

You may of the ſame paſte make a glaſing very clear, mixing a little musk with it, and be carefull to clenſe it well at the top, then cut it in length, in round, or into any other form.

The baking of it requires a great care and circumſpection; put it in the oven, or in the tourte panne with fire under and above, but a little leſs above.

Take the white of an egge, beat it well with a little water of orange flowers, and allay it with a few piſtaches or almonds, what you wil. Work them very wel with ſome ſugar in powder, and put in a little musk; bake this in a tourte panne with a few hot cinders both above and under.

Take three yolks of egs without any whites, half a pound of lemon peel, with ſome water of orange flowers, and ſome musk; ſtamp a lemon peel, mix all together, and dry it with a handful of ſugar, in beating of it; then put all in a pan, and give it three or four turns over the fire; make up a tourte, and put it in the tourte panne with ſome ſugar in powder upon and under, and cloſe it up, and put ſome fire round about it; when it is half baked, take it up, and ſet it a drying in the oven.

Take all ſorts of dry fruits, and ſtamp them with water of orange flowers, fil your ſheets of paſt with theſe fruits, which wil form up a certain thickneſs, capable & fit for to glaſe them, leave a little of it at the top, and bake them in the tourt panne until the glaſing be riſen up: which to bring to paſs, put ſome fire upon, and none under.

Take ſome cherries, preſs them, and take out the juice, ſtrain them, and give them two or three boilings over the fire, then put in ſome ſugar proportionably, three quarterns for one quart of juice. The ſirrup of Rasberries is made alike.

It is made ſeverall waies, according to the diverſity of the ingredients. For to make it with Jaſmin, you muſt take of it about two handfull, infuſe it in two or three quarts of water, the ſpace of eight or ten houres; then to one quart of water you ſhall put ſix ounces of ſugar; thoſe of orange flowers, of muſcade roſes, • nd of gelliflowers are made after the ſame way. For to make that of lemon, take ſome lemons, cut them, and take out the juice, put it in water as aboveſaid pare another lemon, cut it into ſlices, put it among this juice, and ſome ſugar proportionably.

That of orange is made the ſame way.

Take ſome Quinces, pare them, and boyl them in water, take them out & put them in to ſome boyling ſugar; when they are ſod, take them out, and powre them into ſod ſugar, out of which take them out, and dry them as the oranges and other fruits aboveſaid.

Take three quarts of the beſt white wine, half a pound of ſugar more or leſs, an ounce of cinamon, two or three marjoram leaves, two corns of peper unſtamped, paſſe all through the ſtraining bag with a ſmall corn of musk, and two or three peeces of lemon, after that, let all infuſe together for the ſpace of three or four hours.

The claret is made with claret wine, with the ſame ingredients, and in the ſame way.

Take a quart of milk, and put it into an earthen pan with about a quarter of a pound of ſugar; take alſo one pint of ſweet creame, which you ſhall mixe with your milk by degrees as you are whipping of it with rods, you ſhall by degrees take off the ſc • m, and put it in a diſh after the form of a pyramid.

Take ſome ſweet cream, with one quart or two of Almonds well ſtamped, then mixe all in a pan, ſtir it, and ſeeth it on a ſmall fire and when you perceive it to become thick, take two yolks of egs, allay them with a little ſugar in powde, powre them into your cream, and give it yet four or five turnings.

Take ſweet cream, and make it ſomething lukewarm in the diſh wherein you will ſerve it, then take the bigneſs of a corn of wheat of runnet, and allay it with a little milk.

Take ſome gooſeberries, preſs them, and ſtrain them through a napkin; meaſure your juice, and put near upon three quarterns of ſugar to one quart of juice; ſeeth it before you mixe it, and ſeeth again together; after they are mixed, try them on a plate, and you ſhal know that it is enough, when it riſeth off.

That of Rasberries is made the ſame way.

Take verjuice, and give it one boyling in water, ſtrain it through a courſe linnen cloth, and ſeeth ſome apples, the decoction whereof you ſhall mixe with it, and the reſt as aboveſaid.

The gelee of Cherries is made the ſame way.

Make a decoction of your Apples, ſtrain it through a napkin, and mixe with it three quarterns of ſugar, or thereabouts to one quart of decoction, &c.

Make alſo a decoction of Quinces; make it alſo a little reddiſh, ſtrain it through a napkin, and put it with ſugar as the others.

Take eight eggs, one pound of ſugar into powder, with three quarters of a pound of flowre, mixe all together, and thus it will be neither too ſoft, nor too hard.

Take one pound of peeled Almonds; ſteep them in freſh water, and waſh them until the water be clear; drain them, and ſtamp them in a mortar; beſprinkle them with three whites of egs, inſtead of water of orange flowers, put in a quartern of ſugar in powder, and make your paſte, which you ſhall cut upon the paper after the form of Maccaron; bake it, but take heed you give it not the fire too hot; after it is baked, take it out of the oven, and ſet it up in a place warm and dry.

Take fifteen pounds of Quinces, three pounds of ſugar, and two quarts of water, boil all together; after it is well ſod, paſs it by little and little through a napkin, and take out of it what you can; then put your decoction in a baſon with four pounds of ſugar, ſeeth 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 ſet it up in boxes, or ſomewhere elſe.

Melt ſome ſugar with a little water, and let it ſeeth more than for a conſerve; put into it ſome ſirrup of Capilaire, and powre all into freſh water.

Take the powder of ſugar, a little of gum Adragan, which you ſhall ſteep in water of orange flowers, ſtamp all together, make it into Muſcadin, and dry it afar off before the fire, or at the ſun.

Take powder of ſugar, and gumme Adragan proportionably, ſtamp all together; and put in ſome good water, then make up your ſheet of paſte.

Take half a pound of powder of ſugar, a quartern of Piſtaches, for one penny of gum Adragan, and one drop of ſweet water; ſtamp all together, and when the paſte is made, make your cakes of the thickneſs of a half crown, and bake them in the oven.

Take them very yellow, and without ſpots, cut them into quarters, and ſeeth them in water, untill they be well ſod, and very ſoft; then drain them, & put your ſugar in the ſame water, which you ſhall ſeeth a little more than ſirrup; put your Quinces in again, and put in their ſeeds, taken out firſt and wrapped into a linnen cloath, for to give them a colour, and when they are enough, take them out.

Take ſome Pippins, and pare them very ſmooth, and without ſpots; if they are big, cut them into four quarters, if they are ſmall, cut them into halfes, and take out the ſeeds, and all other ſuperfluities; as you pare them throw them in water; and after they are all in, put the water and apples in a panne, with ſome ſugar, to the proportion of a quartern and a half to eight great apples, and a little cinamon; inſtead of which in winter, when the apples have leſs juice, you may put one glaſs of white wine; boyl all until the apples be ſoft under your fingers; then take them out peece by peece, and preſs them between two ſpoones, and ſet them on a plate, then ſtraine your ſirrup through a napkin folded in two; after it is ſtrained, put it in the pan againe, for to make a gelee of it, which you ſhall know to be ſod, if you take ſome with a ſmall ſpoone, and that the drops doe fall like ſmall peeces of ice; then take it off from the fire, and when it is halfe cold, put it over your apples, that are ſet on the plate.

It is made the ſame way, but that the skin muſt not be taken off.

Take ten or twelve apples, pare them and cut them, as you pare them, as farre as the co •• e, and put them into cleere water; then take the apples, and the water wherein they doe ſteepe, with half a pound of ſugar, or leſſe, if you will, powre them into a panne, ſeeth them, as they ſeeth cruſh them, leaſt they ſhould burne; and when there is almoſt no more water, paſſe all through a ſive; Take what you have paſſed, and put it in the ſame pan againe, with the grating of halfe a lemon, or orenge, before ſteeped above a quarter of an houre into ſome warme water, and ſtrained through a linnen cloth, for to know, and take out the bitterneſſe of it; as they ſeeth, ſtirre alwayes leaſt your marmalat do burne; you may know that it is ſod when it is as into a gelee, and ſheweth leſſe moiſtneſſe; and when it is as it ought to be, take it off of the fire, and ſpread it with a knife, the thickneſs of two half crowns.

Take what peares you will, ſo that they be good, pare them, and take out the ſeeds, the hardneſſe which is at the head of the peare, and the other ſuperfluities, as of the apples; If they are big, cut them into halfes or quarters; if they are ſmall, into three parts; then put them in a panne, with water, ſugar, and ſome cinnamon; when they are half ſod, powre into them a glaſſe of ſtrong red wine, and keep them alwayes covered cloſe, becauſe it cauſeth them to become red; give them as much ſeething, or thereabouts, as you would give to the ſirrup of other preſerves.

Bake ſome apples in warme cinders, when they are baked, pare them, cut them into halfes or quarters, according to their higneſs, and take out the inſide; make a ſirrup with ſugar, and the juice of a lemon, or the water of orenge flowers; powre your peares into this ſirrup, and give them one boiling, then put them on a plate.

Seeth ſome marons after the ordinary way, when they are ſod, peele them, and in peeling them, flat them a little between your hands; ſet them on a plate, and take ſome water, ſugar, and the juice of lemon, or of water of orenge flowers, make a ſirrup with it, when it is made, powre it boiling upon your marons, and ſerve them hot or cold.

If you will whiten them, take the white of an egge and ſome water of orenge flowers, beat them together, dippe your marons into it, and put them in a diſh with ſome powder of ſugar, Rowle them untill they be covered with it, then drye them neere the fire.

Make a gelee of apples, and ſeeth it, after it is ſod, take a big lemon, pare it very thick, and neere the juice, cut it in two, and in length, and divide theſe two parts into many ſlices, take out the ſeedes, and throw theſe ſlices into your gelee; give it yet ten or twelve boilings, ſo that your gelee may yet have its firſt ſeething; take it off of the fire, and let it become halfe cold; fill a plate with lemon ſlices, and cover them with your gelee.

Take ſome ſugar in powder, and ſome whites of eggs with a little of the grating of the fleſh of lemon, ſtamp all together in a mortar, and if perchance there were too many eggs, put in ſome flowre of ſugar, ſo with ſtamping you may bring what is in your mortar into a paſte fit to be wrought with; worke it after the ordinary, and your cakes as you will, after the thickneſs of halfe a finger, or leſſe if you will. Bake them upon paper in the oven, or in a tourte pan, with fire above and under, with mediocritie. Have a care that they become not yellow, and as ſoone as you doe perceive that they begin to take that color take them out, for they are enough.

Take ſix yolkes, and eight whites eggs, with one pound of ſugar in powd •• three quarters of a pound of good flowre made of good wheat, and ſome aniſe ſeed, beat all well together, and boile it; make a paſte neither too ſoft nor too hard, if it is too ſoft, you may mixe with it ſome flowre of ſugar, for to harden it; when it is well proportioned, put it into moules of white tinne made for the purpoſe; and then bake them half in the oven; when they are halfe baked, take them out, and moiſten 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 ſo baked that they are not too much burned, nor too ſoft, take them out, and ſet them in a place which is neither too coole, nor too dry.