The Good Huswifes Jewell, 1596

Notes: The Good Huswifes Jewell is an English cookery book by the cookery and housekeeping writer Thomas Dawson, first published in 1585. It includes recipes for medicines as well as food. To the spices found in Medieval English cooking, the book adds herbs, especially parsley and thyme. Sugar is used in many of the dishes, along with now-unfamiliar ingredients like violets and rosewater. The book includes recipes still current, such as pancakes, haggis, and salad of leaves and flowers with vinaigrette sauce, as well as some not often made, such as mortis, a sweet chicken pâté. Some dishes have familiar names, such as trifle, but different ingredients from those used today. The Jewell is the first English cookery book to give a recipe for sweet potatoes.

The Elizabethan age represented the period of transition from Medieval to modern. Cookery was changing as trade brought new ingredients, and fashion favoured new styles of cooking, with, for example, locally-grown herbs as well as imported spices. Cooking came to be seen as a subject in its own right, rather than being part of medicine or books of "secrets". Little is known of the book's author, Thomas Dawson, beyond the bare fact that he published several books on cooking including also his 1620 Booke of cookerie. Such books were becoming available to a wider audience than the aristocratic households of the Middle Ages, hence the "huswife" of Dawson's title.

The Good Huswifes Jewell gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry, damson, pear, and mulberry. For stuffing for meat and poultry, or as Dawson says "to farse all things", he recommends using the herbs thyme, hyssop, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in the same dish. A sauce for pork was made with white wine, broth, nutmeg, and the herbs rosemary, bay, thyme, and marjoram.

List of Recipes

The order of meat … * To Boile Larkes * To boile Conies * To boyle a Cony * To boile Chickens * To boile mutton and Chickens * To boile Chickins * An other way to boyle Chickins * To boile Plouers * To boile Teales * To boile steakes betweene two dishes * To boile a neates tongue * To boile a capon * The boyling of a capon * To boile a Capon with Oranges and Lemmons *

To boile a capon in white broth with almonds * To boile a Capon in white broth * To make boyled meates for dinner * To boyle meates for supper * To boyle a legge of Mutton with a Pudding * To boile pigges feete and petitoes * To make a mortis * To boyle a Lambes head and purtenance * To boyle Quailes * To make stewed Steakes *

To stewe Calues feete * To stewe a Mallard * To make Aloes * To make Fritters of Spinnedge * A Fritter to be made in a Moulde * To boyle Pigeons in blacke broath * To smere a Conie * To boyle a Mallard with Cabbadge * To boyle a Ducke with Turneps * To make white Estings * To make blacke puddings * To make strong broth for sicke men * To boile a Breame * To boile Muskles * To boile Stockfish * To make bake meates * Another bake meate * Another bake meate * To make Marie pies * To boile pie meate * To make fine Cakes *

To make fine cracknels * To bake Connies * To bake a brest of veale * To make a pudding in a breast of veale * To bake a Gammon of Bacon [A gammon of bacon, is a specific cut of salt cured bacon from the back end near the leg.] * To make fine bisket bread * To bake a Turkie and take out his bones * To bake a Kidde * To bake a Mallard * To make a Pye of Humbles * To bake a Red deare * An other bakemeate for Chickins * To bake Calues feete * To sowce a Pigge * The order to boyle a Brawne * To make Almond butter * To roast an Hare * To make Fritter stuffe * For to bake a Hare * To preserue Orenges *

To make all maner of fruit Tarte * To make a Tarte of preserued stuffe * To make a Tarte of Prunes * To make a Tarte of Ryce * To make a Custard * To make a Tarte of Wardens * To make a tarte with butter and egges * To make a tarte of Spennedge * To make a tarte of Strawberries * To make a Tarte of hippes * To bake the Humbles of a Deere * To make a veale pie * For to make mutton pies * To bake calues feete * To bake Chickins in a Cawdle * To bake pigeons * To bake a Conie * To bake a Gammon of bacon to keepe colde [A gammon of bacon, is a specific cut of salt cured bacon from the back end near the leg.] *

To bake a Fillet of beefe to keepe colde * To make fine bread * To bake a Neates tongue * To make muggets * To make fillets of beefe or clods in- stead of red Deare * To make a tarte that is a courage to a man or woman * To stewe a Cocke * To preserue all kinde of fruites, that they shall not breake in the preseruing of them * To make a sirop for bake meates * To roast a Carpe or Tench with a Pudding in his belly * To make a fresh Cheese and Creame * THE NAMES OF ALL thinges necessary for a banquet …. *

For your Marchpanes seasoned and vnseasoned, Spinndges * To make Manus Christi * To make a Caudle to comfort the stomacke, good for an old man * To make a Trifle * To make Marmelat of Quinces * To make a butter paste * To make Fritter stuffe * To make a made dishe of Artechokes. To frie Bakon * To frie Chickins * To make a boyled meat after the French waies * To make a Sallet of all kinde of hearbes *

A sauce for a Conie * To make a Sallet of Lemmons * To make a sausedge * To make a pie * To make white broth with Almonds * To make pottage to loose the bodie * To make another very good potage to bee vsed in the morning * To boile diuers kindes of fishes * To make broth for one that is weake * To boile a capon with a sirrop * To dresse a hare * To bake a hare * To rost Deares tongues * To make Blewmanger * To make peascods in Lent * To bake Quinces, Peares and Wardens * To make a Tarte of Spinadge *

To make blame mangle * To make a Tarte of an eare of Veale * To make Tarte of Strawberies * To make a close Tarte of Cherries * To make a close Tart of greene Pease * To make a Tarte of Damsons * To make a Florentine * To make Almond butter after the newest fashion * To make Oister Chewets * To make a Tarte of Medlers * To make Quinces moyse or Wardens moyse * To make an other pretie dishe, with dates, and the iuice of two or three Orenges * To make Hypocrase *

To make Marmalet of Quinces * To make a sirrop of Quinces to comfort the stomack * To make marmelet of Quinces * To make condomacke of quinces * To make cast creame * To make good Resbones * To make a vaunt * To preserue quinces whole * To preserue peare plummes * To preserue orenges * To preserue Cherries * To preserue Gooseberies * To make Apple moyse * A pouder peerelesse for wounds *

A medicine for the Megrime, Impostume of the Rewme, or other diseases in the head * A Copie of Doctor Steeuens water * A medicine for all manner of Sores * Another for all sores * To defend Humors * To make Rosemary water * To make Bisket bread  * Certaine approued pointes of Husbandrie, very necessary for all Husbandmen to knowe * First of Oxen *

Water imperiall * To make water imperiall an other way * To make Sinamon water * To make Sinamon water another way * To make Aqua composita for a surfet * To make the water of life * To make a good plaister for the Strangurie * To make a powder for the Stone and Stranguillian * The drinke * For the shingles a remedie * For all maner of sinewes that are shortened * A sufferaine ointment for shrunken sinewes and aches *

For sinewes that be broken in two * For to knit sinewes that be broken * An oyle to stretch sinewes that be shrunke * For to staunch bloud * For swelling that commeth suddenly in mans limes * For to make one slender * A good ointment for scabs, aud for itcking of the body * For all maner of scabbes * For a man that hath drunken poison * To restore speech that is lost suddenly *

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This is a transcription of the 1596 edition of The Good Huswifes Jewell. While I have tried to retain as much of the information as possible from the original printed text, I have made a few changes.

Common abbreviations and suspension marks have been expanded without indication. For example the letter "u" with a horizontal line over it is rendered "um".

The doubled letter "v" has been replaced with "w".

The capitalized second letter of most paragraphs has been changed to lower case for readability and to aid electronic processing.

Page numbers, page headings, catchwords, and signatures have been omitted.

Columns of text have been presented as consecutive blocks of text, leftmost column first followed by the next column(s) to the right.

Illegible letters have been marked as [?]. Assumed or extrapolated text and editor's notes are enclosed in square brackets.

Transcribed from the print edition December 20, 2008 by Daniel Myers, MedievalCookery.com

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THE good huswifes Jewell.

Wherein is to be found most excel- lend and rare Deuises for conceites in Cookery, found out by the prac- tise of Thomas Dawson.

Wherevnto is adioyned sundry approued receits for many soueraine oyles, and the way to distill many precious waters, with diuers approued medicines for many diseases.

G.STEEVENS

Also certain approued points of husbandry, very necessary for all Husbandmen to know.

Newly set foorth with additions. 1596.

Imprinted at London for Edward White, dwelling at the litle North Doore of Paules at the signe of the Gun.

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Here followeth the order of meat, how they must be serued at the Table, with their sauces for flesh daies at dinner.

The first course. Potage or stewed broath, boyled meat[e] or stewed meate, Chickins and Bacon, powdred [spiced] Beefe, Pies, Goose, Pigge, Ro- sted Beefe, roasted Veale, Custard.

The second course. Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Ve- nison, Tart.

The first course at Supper. A Salet, A Pigges petitoe, Powdred Beefe slised, A Shoulder of Mutton or a Breast, veale, Lambe, Custard.

The second course. Capons roasted, Connies roasted, Chic- kins rosted, Pigions rosted, Larkes rosted, A pye of Pigions or Chickins, Baked Ve- nison, Tart.

The seruice at Dinner. A dosen of Quailes, A dishe of Larkes, Two pasties of red deare in a dish, Tarte, Ginger bread, Fritters.

Seruice for fish daies. Butter, a Sallet with hard Egges, Potage

A2

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of sand Eles and Lamrerns, Red Herring greene broyled strewed upon, White Her- ring, Ling, Haburdine, Mustard, Salte Salmon minced. Two pasties of fallowe [De]are in a dish, a Custard, a dishe of Lea- ches.

The second course. Jelly, Peacocks, Sauce wine and Salt, two Conies or halfe a dosen Rabets, sauce Mustard and Suger, halfe a dosen of Pigi- ons, Mallard, Toyle, sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curlew, Bit- ture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a do- sen Woodcocks, sauce Mustard and Su- ger: halfe a dosen Teales, sauced as the Feasantes, a dosen of Quailes, a dishe of Larkes two Pasties of red Deare in a dish. Tarte, Ginger bread, Fritters.

Seruice for Fish daies. Butter, a Sallet with hard Egges, po- tage of sand Eles, and Lamperns, Red Hearing, greene broyled strewed upon, white Herring, Ling, Ha[?]ardiue, sauce Mustard, Salte Salmon minced, sauce Mustard, and Vergious, and a little suger, Powdred Gunger, Shadde, Mackrell,

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Sauce vineger: Whyting: Sauce, with the Liuer & Mus- tard. Playce: Sauce. Sorell, or Wine, and salt or mustard, or Vergious. Thorneback: sauce, Liuer and mustard, Pepper and salt strowed upon, after it is brused. Fresh Cod: Sauce: greene sauce. Dace, Mullet, Eles upon soppes. Roche uppon soppes. Perch. Pike in Pikesauce. Trowte uppon soppes. Tench in Gelly or Geresill. Custard.

The second course. Flounders or Flokes pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut, Halybut. Sauce vineger. Breame upon soppes. Carpe upon soppes. Soles or any other Fishes fried. Rosted Eele: Sauce the dripping. Rosted Lam- perns. Rosted Porpos. Fresh Sturgion. sauce Galentine. Creuis, Crab, Shrimps sauce vineger. Bakes Lampray, Tarte, figges, Ap- ples, almonds blaunched, Cheese, Ray- sins, peares.

[F]INIS.

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To Boile Larkes.
Take sweet Bread, & strain it into a pipkin, and set it on the fire, and put in a peece of Butter, and skym it as cleane as yee can, and put in spennedge, & endiue, and cut it a little, and so let it boyle, and put in Pepper, Cloues and Mace, Cynamon and Ginger, and a little vergious, and when you serue them vp, lay soppes in the dish.

To boile Conies.
Take a Cony and perboile it a little, then take a good handful of persely and a few sweet hearbs, and the yolks of 4. hard egges chop them all together, then put in pepper, and a fewe Currans, and fill the Conies bellie ful of Butter, then prick her head be- tweene her hinder legges and breake her not, and put her into a faire earthen pot with mutton broth, and the rest of the stuffe roll it up round and put it in withall, and so boyle them well together, and serue it with soppes.

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To boyle a Cony.
You must boyle your Cony, and strayne your sweete breade into a Pipkin, and put in your meate, skumme it as cleane as you can, and put in a good deale of Endiue, and cut it a little, and a good peece of But- ter, and all kinde of spices, and a little ver- gious, and so serue it on soppes.

To boile Chickens.
First you shall take Chickens and boyle them with grapes and with a racke of Mutton together and let the racke of mut- ton boyle before the Chickins one howre and a halfe, and then make a bunch of herbs with Rosemarie, Tyme, Sauory and I- sope, and also Margerum, and binde them fast together, put them in the pot, and when you see your time put in your Chickyns with Parselie in their bellies and a little sweet butter, vergious, and pepper, & when you have so done, boyle your grapes in a lit- tle pipkin by themselues with some of the broth of the Chickins, but take heede you boyle not them too much, nor yet too lyttle, and then take the yolkes of sixe egges and straine them with a little broth of the pot, and when they are strayned put them in the pipkin to the grapes and stirre them and

[f4v]

when they begin to boyle take them from the fire and stirre them a good while after you have taken them vp and then haue you Sypets readie in a platter, and laye your meate vppon it, and then take your Pyp- kins and grapes and all that is in them and poure it vpon the meate. And after this sort serue it in.

To boile mutton and Chickens.
Take your mutton and Chyckens and sette vppon the fire with faire water and when it is well skummed, take two hand- full of Cabadge, Lettice, a handfull of cur- rants a good peece of butter, the iuyce of ii. or three Lemmons, a good deale of grosse Pepper and a good peece of Suger, and let them seeth all well together, then take three or foure yolkes of egges togeather harde ro- sted, and straine them with parte of your broth, let them seeth a quantitye of an houre. Serue your broth with meate vppon Sippets.

To boile Chickins.
Straune your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can, and put in a peece of but- ter, and a good deale of Sorell, and so let them boyle, and put in all manner of spices,

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and a lyttle veriuyce pycke, and a fewe Barberies, and cutte a Lemman in pec- ces, and scrape a little Suger uppon them, and laye them vppon the Chickins when you serue them vp, and lay soppes vpon the dish.

An other way to boyle Chickins.
You must strayn your broth into a pip- kin and set it a boyling, and skumme it & put in a peece of butter, & endiue, and so let it boyle, and a fewe currants, all manner of spices, and so serue it on soppes.

To boile Plouers.
You must straine your sweet broth into a pipkin, and set them on the fire, and when they boile, you must skum them, and then put in a peece of Butter, and a good deale of spennedge, and a litle parsely, and a peece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little whyte wine, and a litle vergice, and so serue them vpon soppes.

To boile Teales.
Take sweete broth and Onions, and shred them, and Spennadge, and put in but- ter and pepper, and then leyre it with

[f5v]

tostes of bread, with a little vergious, and so serue it on soppes.

To boile steakes betweene two dishes.
You must put Parselye and Currants, and Butter and vergious, two or three yolkes of egges, and Pepper, Cloues and Mace, and so let them boile together, and serue them vpon soppes.

To boile a neates tongue.
In primis, in fayre Water and salt, then peele it, and cut it in the middle, and then boile it in red wine, & all him full of cloues, and a little suger, and then wash it with a little sweete broth, to doe away the sent of the Wine. and you must make a little red Musket with red wine and pruines boyled together, then strayne it, and strayne a litle mustard in a fine clout together, & so serue it.

To boile a capon.
Put the Capon into the pouder beefe pot, and when you thinke it almost tender, take a little potte and put therein halfe wa- ter and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a litle time.

The boyling of a capon.
Seeth the Capon it selfe in water and salt and nothing else, and to make the broth

[f6r]

Viz. Take strong broth made with beefe or mutton broth, so that it be strong broth, and put into it, rosemarie, parselie & time, with iii. leaues of sage, this let seeth in it a good while, and then put into it small raysons and a fewe whole mace. A quarter of an houre before it be readie to bee taken from the fire, haue readie sodden foure or v. egges boyled harde, take nothing out but the yolks streyne the egges with a little of the same broth and vergice, haue a litle marie cut in small peeces, and if that time of yeare do serue, take the best of lettice, cutting off the toppes to the white and best, and take a fewe prunes with two or three dates. Thus let it seeth a quarter of an hour or more, and when it is ready to take vp, haue your dish with soppes readie, and the water well strained out of the capon, and then sea- son the broth with a little pepper, then take it and dish it and scrape vpon it a litle suger laying the prunes round about the dish side.

To boile a Capon with Oranges and Lemmons.
Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloues whole and put them [f6v] into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these haue beene well sod- den put whole pepper great mace, a good peece of suger, some rose water, and eyther white or claret Wine, and let al these seeth together a while, & so serue it vpon soppes with your capon.

To boile a capon in white broth with almondes.
Take your Capon with marie bones and set them on the fire, and when they be cleane skummed take the fattest of the broth, and put it in a little pot with a good deale of marie, prunes, raisons, dates whole maces, & a pinte of white wine, then blanch your almondes and strain them, with them thicken your potte & let it seeth a good while and when it is enough serue it vppon soppes with your capon.

To boile a Capon in white broth.
Take a good Capon and scalde him and trusse him and when he is faire washed put him in your pot, and take a good marie bone too, or if you haue no marie bone take a necke of Mutton and when your Capon is halfe boyled take a pottle of the vpper- most of your broth and put it into a fayre

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posnet, then take two handfulles of fine Currans, and viij Dates cut every one of them in foure peeces, and four or fiue whole mace, foure spoonfulles of Vergious, and so much suger as an egge, a little Time, and a little persely, and a little Margerum, and if you haue no Margerum, then one small sprig of rosemary, bind all your hearbes fast together, and when you haue cleane wa- shed them, put to the saide hearbes Suger, currans, mace, and vergice into your pos- net, and a grated Nutmegge, and let them boyle altogither, and when it is almost e- nough, haue a small handfull of almondes blanched and beaten, and strained with a little of the same liquor, and put that into your broth a good quarter of an houre be- fore you take it vp, and that will make it white, you must also put in some good pee- ces of marie, and let not the marie and the dates seeth aboue half an houre, you must take a good handfull of prunes, and tie them in cleane clothes, & seeth them in the broth where the Capon is, when you take vp your capon to serue it in, lay a few sippets in the bottome of your platter, and laye a fewe Prunes and Barberyes both about the brimme of the platter, and also vpon the

[f7v]

Capon, you may boyle chickins in the like sort.

To make boyled meates for dinner.
Take the ribbes of a necke of Mutton, and stuffe it with Margerum, sauery, time, persely chopped small currants, with the yolkes of two egges, pepper & salt, then put it into a posnet with faire water, or else with the liquor of some meate, with vineger, pepper, and salt, and a little butter, and so serue it.

To boyle meates for supper.
Take veale and put it into a posnet with carret roots cur in long peeces, then boile it and put thereto a handfull of prunes and crummes of Bread, then season it with pep- per, salt and vineger.

To boyle a legge of Mutton with a Pudding.
First with a knife raise the skinne round about till you come to the ioynts, & when you haue perboiled the meate, shred it fine with suett or marie, Persely, Margerum, and penyriall, then season it with pepper, and salt, cloues, mace, and cinamon, and take the yolkes of ix. or x. egges, and myn- gle with your meate a good handfull of cur- rants, and a fewe minced, dates and put the

[f8r]

meate into the skinne of the legge of mut- ton and close it with prickes, and so boyle it with the broth that you boyle the Capon, and let it seeth the space of two houres.

To boile pigges feete and petitoes.
Take and boyle them in a pint of ver- gice & bastard, take foure dates min- ced with a fewe small raysons, then take a little time and chop it small and sea- son it with a little synamon and ginger and a quantity of vergice.

To make a mortis.
Take almondes and blanche them, and beate them in a morter, and boyle a Chickin, and take al the flesh of him, and beate it, and streine them together, with milke and water, and so put them into a pot, and put in Suger, and stirre them still, and when it hath boyled a good while, take it of, and set it a cooling in a payle of wa- ter, and straine it againe with Rose water into a dish.

To boyle a Lambes head and purtenance.
Straine your broth into a pipkin, and set it on the fire, and put in butter, and skimme it as cleane as you can, and put in your meate, and put in endive, and

[f8v]

cut it a little, and straine a little yeast, and put into it, and currans and prunes, and put in all maner of spices, and so serue it vpon soppes.

To boyle Quailes.
Firste, put them into a Pot with sweete broth, and set them on the fire, then take a Carret roote, and cut him in peeces, and put into the potte, then take perselye with sweete hearbes, and chop them a little, and put them into the potte, then take Syna- mon, Ginger, Nutmegges, and Pepper, and put in a little Vergice, and so season it with salt, serue them vpon soppes, and gar- nish them with fruit.

To make stewed Steakes.
Take a peece of Mutton, and cutte it in peeces, and washe it very cleane, and put it into a faire potte with Ale, or with halfe Wine, then make it boyle, and skumme it cleyne, and put into your pot a faggot of Rosemary and Time, then take some Parsely picked fine, and some onyons cut round, and let them all boyle together, then take prunes, & raisons, dates, and cur- rans and let it boyle altogether, and season it with Sinamon and Ginger Nutmeggs, two or three Cloues, and Salt, and so serue

[f9r]

it on soppes, and garnish it with fruite.

To stewe Calues feete.
Take calues feet faire blanches and cut them in the half, & when they be more then halfe boyled, put to them great raisons, mutton broth, a little saffron, and sweete butter, pepper, suger, and some sweet hearbes finelye minced, boyle calues feete, sheepes feete, or lambes feete with Mutton broth, sweete hearbes and Onyons chopped fine, Butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice, so serue it.

To stewe a Mallard.
Take your Mallard and seethe him in faire water, with a good marie bone, and in cabbadgeworth, or cabbadge lettice, or both, or some persnep rootes, & car- ret rootes, and when all these be well sod- den, put in Prunes, put in Prunes enough, and three dates, and seasen him with salte, cloues and mace, and a little suger & peper, and then serue it forth with sippets, and put the marie vpon them, and the whole mace, lay on the sippets, and the dates quartered, and the prunes, and the rootes cut in round slyces, and lay them vpon the sippets also, and the cabbadge leaues lay vpon the Mallard.

[f9v]

To make Aloes.
Take a legge of veale or mutton, and slice it in thin slices, and lay them in a plat- ter, and cast on salte, and put thereon the yolkes of tenne Egges, and a great sorte of small raisons and dates finely minced, then take vineger, and a little saffron, cloues and mace, and a little Pepper, and mingle it to- gether, and poure it all about it, and then al to worke it together, and when it is tho- rowly seasoned, put it on a spit, and set plat- ters vnderneath it, and baste it with butter, and then make a sauce with Vinegerm and ginger, and suger, and lay the aloes vpon it and so serue it in.

To make Fritters of Spinnedge.
Take a good deale of Spinnedge, and washe it cleane, then boyle it in faire wa- ter, and when it is boyled, then take it forth and let the water runne from it, then chop it with the backe of a knife, and then put in some egges and grated Bread, and season it with suger, sinamon, ginger, and pepper, dates minced fine, and currans, and rowle them like a ball, and dippe them in Butter made of Ale and flower.

A Fritter to be made in a Moulde.

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Take Oxe white and mince it fine, then take Dates and mince them fine, then take Currans, Egges, white grated bread and season it with suger, sinaman, and gin- ger, cloues, mace and saffron, and stirre it well together, then driue a thicke Cake of paste, and lay in the moulde, and fill it with the stuffe, and lay another cake of past vpon it, then iogge it about, and so fry it.

To boyle Pigeons in blacke broath.
First roste them a little, then put them in- to an earthen pot, with a little quantitye of sweete Broth, then take Onyons, and slice them, and set them on the Coles with some butter to take away the sent of them, put them into the Pigeons, and leyre it with a toste of bread, drawne with Vine- ger, then put some sweete hearbes halfe cut, and synamon and Ginger, and grosse Pepper, and let them boyle, and season them with salte, serue them vpon soppes, and garnish them with fruit.

To smere a Conie.
Take the Liuers and boyle them, and choppe it, and sweet hearbs, apples, and the yolkes of hard egges, and choppe them altogether, and currans, suger, synamon,

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ginger and perselye, and fill the Conny full hereof, then put her into the sweete broth, and put in sweete Butter, then choppe the yolks of hard egges, synamon, ginger, Su- ger, and cast it on the Cony when you serue it vp, season it with salte, serue it on soppes, and garnsh it with fruit.

To boyle a Mallard with Cabbadge.
Take some cabbadge, and prick and wash them cleane, and perboyle them in faire water, then put them into a Collender, and let the water runne from them cleane, then put them into a faire Earthen Pot, and as much sweete Broth as will couer the cab- badge, and sweete Butter, then take yonr Mallard and roste it halfe enough, and saue the dripping of him, then cut him in the side, and put the mallard into the cabbedge, and put into it all your dripping, then let it stew an houre, and season it with salte, and serue it vppon soppes.

To boyle a Ducke with Turneps.
Take her first, and put her into a potte with stewed broth, then take perselye, and sweete hearbes, and chop them, and per- boyle the rootes very well in an other pot,

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then put vnto them sweet butter, Cyna- mon, Gynger, grosse Pepper and whole Mace, and so season it with salt, and serue it vpon soppes.

To make white Estings.
Take great Otemeale, and lay in milke to steepe, then put in the yolkes of some Egges, and take Oxe whyte and mince it small, then season it with suger, cynamon, ginger, cloues, mace, and saffron, and salt, and so fill them.

To make blacke puddings.
Take great otmeale and lay it in milke to steepe, then take sheepes bloud and put to it, and take Oxe white and mince into it, then take a fewe sweet hearbes and two or three leeke blades, and choppe them very small, and then put into it the yolkes of some egges, and season it with Cyna- mon, ginger, cloues, Mace, pepper and salt, and so fill them.

To make strong broth for sicke men.
Take a pound of almonds and blanche them, and beat them in a morter very fine, then take the braines of a capon and beat with it, then put into it a litle cream, nd make it to drawe through a strayner,

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then set it on the fire in a dish, and season it with rose water and suger, and stirre it.

To boile a Breame.
Take White wine and put it into a pot, and let it seeth, then take your breame and cut hym in the midst, and put him in, then take an Onion and chop it small, then take nutmegs beaten, cinamon and gin- ger, whole mace, and a pound of butter, and let it boile altogether, and so season it with salt, serue it vppon soppes, and garnish it with fruit.

To boile Muskles.
Take water and yest, and a good dish of butter, and Onions chopt, and a lyttle pepper, & when it hath boyled a litle while, then see that your Muskels bee cleane wa- shed, then put them into the broth shels and all, and when they be boiled wel, then serue them broth and all.

To boile Stockfish.
Take Stock fish when it is well watered, and picke out all the baste cleane from the fish, then put it into a pipkin, and put in no more water then shall couer it, and set it on the fire, and assoone as it beginneth to boyle on the one side, then turne the other side to the fire, and assone as it beginneth

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to boile on the other side, take it off, and put it into a Colender, and let the water runne out from it, but put in salt in the boyling of it, then take a little faire water and sweete butter, and let it boyle in a dish vntill it bee something thick, then powre it on the stock- fish and serue it.

To make bake meates.
Take a legge of Lambe, and cut out all the fleshe, and saue the skynne whole, then mince it fine and white with it, then oyt in grated bread, and some egges white and all, and some Dates and Currantes, then season it with some Pepper, Cyna- mon Ginger, and some Nutmegges and Carrawaies, and a little creame, and tem- per it altogether, then put it into the legge of the Lambe againe, and let it bake a little before you put it into your Pye, and when you haue put it into your Pye, then put in a little of the Pudding about it, and when it is almost baked, then put in veriuce, suger and sweet butter, and so serue it.

Another bake meate.
Take a leg of veale, and cut it in slices, and beate it with the back of a knife, then take time, margerum and peni- riall, sauerie, and perselye, and one Oni-

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on, and chop them altogether verie small, then breake in some egges whites and all, and put in your hearbes and season it with pepper, nutmegs and salt, and a litle suger, then stirre them altogether, and then lap them vp like allowes, and cast a fewe cur- rants and dates, and butter amongst them.

Another bake meate.
Tahe two pounde of White and a little veale, and mince it together, then take a little peniriall, sauerie and margerum, and vnset Leekes, and chop them fine, and put in some egges and some creame, then stirre it all well together, and season it with pepper, nutmegs and salt, then put it into the pye, and cut the lid, and let it bake till it be drye, then serue it.

To make Marie pies.
Make fine past, and put in the white of one egge and suger, and when they are made in little coffins set them into the Ouen vpon a paper a litle while then take then out and put in marie, and then close them vp and pricke them, and set them in a- gain, and when they are broken serue them with blanch pouder strowed vpon them.

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To boile pie meate.
Take a legge of mutton, and mince it very fine with sewet and seeth it in a litle pan or an earthen pot with butter, and season it with cloues, mace, great raysons, and prunes, and salt, and serue it in a dish, and if you will, put in some iuyce of Orenges and lay halfe an orenge vpon it.

To make fine Cakes.
Take fine flowre and good Samaske wa- ter you must haue no other liquour but that, then take sweet butter, two or three yolkes of egges and a good quantity of Su- ger, and a fewe cloues, and mace, as your Cookes mouth shall serue him, and a lyttle saffron, and a little Gods good about a spon- full if you put in too much they shall arise, cutte them in squares lyke vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vppon papers and so set them into the ouen, do not burne them if they be three or foure dayes olde they bee the better.

To make fine cracknels.
Take fine flower and a good quantitie of egges as ameny as wil supply the flowre, then take as muche suger as will sweeten the past, and if you will not bee at the cost to

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rayse it with egges, and put thereto sweete water, Cynamon and a good quantitie of Nutmegges and mace, according to your bread, take a good quantitie of Annis seede, and let all this bee blended with your flower, and the putting in of your egges or other moysture, then sette on your water and lette it bee at seething, before you put your Cracknelles in it they will goe to the bottome and at their rising take them out and drie them with a cloth then bake them.

To bake Connies.
Haue fine past redie, wash tour Con- nies, and perboyle them then caste them into the colde water, then season them with salt and ginger, laye them into the past and vpon them lay leached, larde close them and bake them.

To bake a brest of veale.
Take and breake the bones thereof in the middest and perboyle hym and take out the bones, and season him with pepper and salt, and lay him in the coffin with a little sweete butter, and close him vp then make a caudell of the yolkes of an egge and straine it, and boyle it in a chafing dish of coales and season it with su-

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ger, and put it in the pie and set it into the o- uen againe.

To make a pudding in a breast of veale.
Take perselye, Time, washe them, pricke them, and choppe them small, then take viii. yolkes of egges, grated bread, and halfe a pinte of creame beeing verie sweete, then season it with pepper, Cloues, and Mace, Saffron and Suger small Ray- sons and salt, put it in and roste it and serue it.

To bake a Gammon of Bacon.
Take a Gammon of Bacon, water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sworde of hum and stuffe him with cloues, and sea- son him with pepper, and saffron. And close vp in a standing pye, bake him and so serue him.

To make fine bisket bread.
Take a pound of fine flower, and a pound of suger, and mingle it together, a quar- ter of a pound of Annis seedes, foure eggs, two or three spoonfuls of Rosewater put all these into an earthen panne. And with a slyce of Wood beate it the space of twoo

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houres, then fill your moulds halfe full: your mouldes must be of Tinne, and then lette it into the ouen, your ouen, beeing so whot as it were for cheat bread, and let it stande one houre and an halfe: your must annoint your moulds with butter before you put it your stuffe, and when you will occupie of it, slice it thinne and drie it in the ouen, your ouen beeing no whotter then you may abide your hand in the bottome.

To baje a Turkie and take out his bones.
Take a fat Turkie, and after you haue scalded him and washed him cleane, lay him vpon a faire cloth and slit him through- out the backe, and when you haue taken out his garbage, then you must take out his bones so bare as you can, when you haue so doone wash him cleane, then trusse him and pricke his backe toghether, and so haue a faire kettle of seething water and perboyle him a little, then take him vp that the water may runne cleane out from him, and when he is colde, season him with pep- per and Salt, and then pricke hym with a fewe cloues in the breast, and also drawe him with larde if you like of it, and when you haue maide your coffin and laide your

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Turkie in it, then you must put some But- ter in it, and so close him vp. in this sorte you may bake a goose, a Pheasant, or capon.

To bake a Kidde.
Take your Kid and perboule him, and wash it in vergice and saffron, & sea- son it with pepper, salt, & a litle mace, then lay it in your coffin, with sweete But- ter and the liquor it was seasoned in, and so bake it.

To bake a Mallard.
Take three or foure Onyons, and stampe them in a morter, then straine them with a saucer full of vergice, then take your mal- lard and put him into the iuyce of the sayde Onyons, and season him with pepper, and salte, cloues and mace, then put your Mal- lard into the coffin with the saide iuyce of the onyons, and a good quantity of Winter- sauorye, a little tyme, and perselye chopped small, and sweete Butter, so close it vp and bake it.

To make a Pye of Humbles.
Take your humbles being perboiled, and choppe them verye small with a good quantitye of Mutton sewet, and halfe a handfull of hearbes folowing, thime, marga- rom, borage, perseley, and a little rosemary,

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and season the same being chopped, with pepper, cloues and mace, and so close your pye and bake him.

To bake a Red deare.
Take a handfull of Time, and a handfull of rosemarye, a handfull of winter saue- rye, a handful of Bay leaues, and a handful of fennel, and when your liquor seethe that you perboyle your Venison in, put in your hearbes also, and perboyle your venison vn- till it be halfe enough, then take it out and lay it vpon a faire boorde that the water may runne out from it, then take a knife and pricke it full of holes, and while it is warme, haue a faire Traye with vineger therein, and so put your Venison therein from morning vntill night, and euer now, and then turne it vpside downe, and then at night haue your coffin ready, and this done season it with synamon, ginger, and Nut- megges, Pepper and salte, and when you haue seasoned it, put it into your coffin, and put a good quantity of sweete Butter into it, and then put it into the Ouen at hight, when you goe to bedde, and in the mor- ning draw it forth, and put in a saucer full of vineger into your Pye, at a hole aboue in the toppe of it, so that the vineger may

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runne into eueryplace of it, and then stop the hole againe, and turne the bottome vp- ward, and so serue it in.

An other bakemeate for Chickins.
Firste season your Chickins with Su- ger, sinamon and ginger, and so lay them in your pye, then put in vpon them Goosebe- ries, or grapes, or Barberies, then put in some sweete Butter and close them vp, and when they be almost baked, then put in a Cawdle made with hard egges and white wine, and serue it.

To bake Calues feete.
Take calues feete and boyle them, and choppe them fine, and a pounde of white, and chop it with them, then chop an onion small and put it in them, then take Prunes, dates and currans, and put to them, sea- son them with Pepper, Nutmeges, and a lit- tle large mace, then put in some egges, and stirre it altogether, & put it into a Pye, and let it bake two houres, then put in a little vergice and suger, and so serue it.

To sowce a Pigge.
Take White Wine and a little sweete broth, and halfe a score Nutmegs cut in quarters, then take Rosemarye, Bayes,

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Time, and sweet Margerum, and let them boyle altogether, skimme them very clean, and when they be boyled, put them into an earthen pan and the sirrope also, and when you serue them, a quarter in a dish, and the Bayes, and nutmegs on the top.

The order to boyle a Brawne.
Take your Brawne, and when ye haue cut him out, lay him in faire water foure and twenty houres, and shifte it foure or fiue times, and scrape and binde vp those that you shall think good, with Hempe, bind one handfull of greene Willowes together, and laye them in the bottome of the panne, and then put in your Brawne, and skimme it very cleane, and let it boyle but softlye, and it must be so tender, that you may put a straw through it, and when it is boyled enough, let it stand and rowle in the panne, and when you take it vp, let it lye in Trayes one howre or two, and then make sowsing drinke with Ale and wa- ter, and salte, and you must make it verye strong, and so let it lye a weeke before you spende it.

To make Almond butter.
Take almondes and blanch them, and beate them in a morter verye small,

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and in the beating put in a little water, and when they be beaten, poure in water into two pots, and put in halfe into one and half into another, and put in suger, and stirre them still, and let them boyle a good while, then straine it through a strainer with rose water, and so dish it vp.

To roast an Hare.
You must not cut off her head, fete nor eares, but make a Pudding in her bel- lye, and put paper about her eares that they burne not, and when the Hare is rosted, you must take synamon and Ginger, and grated bread, & you must make very sweete sauce, and you must put in Barberies and let them boyle together.

To make Fritter stuffe.
Take fine flower, and three or foure egs, and put into the flower, and a peece of Butter, and let them boyle altogether in a dishe or Chafer, and put in Suger, syna- mon, and ginger, and Rosewater: and in the boyling, put in a little grated bread to make it big, and then put it into a dishe, and beat it wel together, and so put it into your moulde, and frye it with clarified butter, but your Butter may not be too hotte nor too colde.

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For to bake a Hare.
Take tour Hare and perboile him, and mince him, and then beate him in a mor- ter very fine, liuer and all if you will, and season it with all kinde of spices and salte, and doe him together with the yolkes of seauen or eight egges, and when you haue made him vp together, drawe larde verie thicke through him, and mingle them alto- gether, and put him in a Pye, and put in butter before you close him vp.

To preserue Orenges.
You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or fiue dayes, and you must chaunge the water once or twice a day, and when you preserue them, you must haue a quarter of faire wa- ter to put in your Suger, and a little Rose- water, and set it on the fire, and scum it ve- rye cleane, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so fiue or sixe times, and when they be enough, put in your Orenges and let your sirroppe stand till it be colde, and then put your syrrop into your Oren- ges.

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To make all maner of fruit Tarte.
ou must boyle your fruite, whether it be apple, cherrie, peach, damson, peare, Mulberie, or codling, in faire water, and when they be boyled inough, put them into a bowle, and bruse them with a Ladle, and when they be colde, straine them, and put in red wine or Claret wine, and so season it with suger, sinamon and ginger.

To make a Tarte of preserued stuffe.
You must take halfe a hundreth of Co- stardes, and pare them, and cut them, and as soone as you haue cut them, put them into a pot, and put in two or three pound of suger, and a pint of water, and a little Rosewater, and stirre, them from the time you put them in, vntill the time you take them out againe, or else you may also put it into a dishe, and when your Tart is made, put it into the Ouen, and when it is caked endore it with butter, and throw su- ger on the top, & then do on your sauce, & set comfets on the top, and so serue it vp.

To make a Tarte of Prunes.
Put your Prunes into a pot, and put in red wine or claret wine, and a litle faire,

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water, and stirre them now and then, and when they be boyled enough, put them into a bowle, and straine them with sugar, sy- namon and ginger.

To make a Tarte of Ryce.
Boyle your Rice, and out in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon, and Gin- ger, and butter, and the iuyce of two or three Orenges, and set it on the fire againe.

To make a Custard.
Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloues and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates or currans.

To make a Tarte of Wardens.
You must bake your Wardens first in a Pie, and then take all the wardens and cut them in foure quarters, and coare them, and put them into a Tarte pinched, with your Suger, and season them with Suger, Synamon and Ginger, and set them in

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the Ouen, and put no couer on them, but you must cutte a couer and laye in the Tart when it is baked, and butter the Tarte and the couer too, and endore it with suger.

To make a tarte with butter and egges.
Breake your egges and take the yolkes of them, and take butter and melte it, let it bee verie hot readie to boyle, and put tour butter into your egges, and so straine them into a bowle and season them with su- ger.

To make a tarte of Spennedge.
Boyle your Egges and your Creame togither, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before you straine your Creame, boyle your stuffe and then strain them al againe, and season them with suger and salt.

To make a tarte of Strawberries.
Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a little red wine into them.

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To make a Tarte of hippes.
Take Hippes and cutte them, and take the seedes out, and wash them verye cleane, and put them into your Tarte, and season them with suger, cinamon and ginger.

So you must preserue them with suger, Cinamon and Ginger, and put them into a gelly pot close.

To bake the Humbles of a Deere.
Mince them verie small, and season them with pepper, Cinamon and Ginger, and suger if you will, and Cloues and mace, and dates and currants, and if you will, mince Almondes and put vnto them, and when it is baked, you must put in fine fat, and put in suger, cinamon and Ginger, and let it boile, and when it is minced, put them together.

To make a veale pie.
Let your Veale boyle a good while, and when it is boyled, mince it by it selfe, and the white, by it selfe, and season it with salt and pepper, cinamon and ginger, and suger, and cloues and mace, and you muste haue prunes and raisons, dates & currantes on the top.

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For to make mutton pies.
Mince your Mutton and your white to- gether, and when it is minced, season it with pepper, cinamon & ginger, and Cloues and mace, and prunes, currants and dates, and reasons and harde egges boyled & chop- ped verie small, and throw them on the top.

To bake calues feete.
Season them with salte & pepper, and but- ter, and Currantes if you will, and when they bee baked put in a little white Wine and suger, or vineger and suger, or vergice and suger.

To bake Chickins in a Cawdle.
Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a fewe bar- beries and pruines, and currants and take a litle white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the pruines and cur- rants and barberies into the dish, and then put them in altoheather into the pye of chic- kins.

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To bake pigeons.
Season them with Pepper and Salt and butter.

To bake a Conie.
Season him with Pepper and Salt, and put in butter and currantes, and when it is baked, put in a little vergice and suger into the pie, and serue it vp.

To bake a Gammon of bacon to keepe colde.
You must first boyle him a quarter of an houre before you stuffe him, and stuffe him with sweete hearbes, and harde Egges chopped together, or parselie.

To bake a Fillet of beefe to keepe colde.
Mince him very small, and seeth him with pepper and salt, and make hym vp togeather accordingly, and put them in your pie, and larde him verie thicke.

To make fine bread.
Take halfe a pound of fine suger well beaten, and as much Flower, and put thereto foure Egges whites, and being ve- ry well beaten, you must mingle them with anniseedes bruised, and beeing all beaten togither, put into your moulde, melting the sauce ouer first with a lyttle butter, and set

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it in the Ouen, and turne it twice or thrice in the baking.

To bake a Neates tongue.
First pouder the tongue three or foure dayes, and then seeth it in faire water, then blanche it and Larde it and season it with a little pepper and Salt, then bake it on Rie paste, and before you cloase vp your pie, strowe vppon the tongue a good quantitie of Cloues and Mace beaten in powder, and vppon that halfe a pounde of Butter, then close vp your pye verye close but make a rounde hole in the toppe of the pie. Then when it hath stoode more then foure houres in the Ouen, you must put in halfe a pint of Vineger or more, as the Vi- neger is sharpe, then close vp the hole very close with a peece of past and set it in the o- uen againe.

To make muggets.
First perboyle them, and take white and chop them both togeather, and put Cur- rantes, Dates, Cinamon, and Gynger, Cloues and Mace, and grosse pepper and Suger if you will, twoo or three yolkes of Egges, and seeth them altogeather with Salt, add put in the stuffe into the cawles of Mutton, and so put them in dishes, and

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take two or three egges white and all, and put them on the cawles, and make some prettie sauce for them.

To make fillets of beefe or clods in- stead of red Deare.
First take your Beefe, and Larde it very thicke, and then season it with pepper, and Salt, Sinamon and ginger, Cloues, and Mace good store, with a greate deale more quantitie of pepper and Salte, then you would a peece of Venison, and put it in couered Paste, and when it is baked, take vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie, and stope it close, and let it stande almonst a fortnyght before you cut it vp.

To make a tarte that is a courage to a man or woman.
Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they bee tender, & put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braynes of three or foure cocke Sparrowes, and straine them into

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the other, and a little Rose Water, and seeth them all with suger, Cinamon and Gyn- ger, and Cloues and mace, and put in a lit- tle sweet butter, and set it vpon a chafingdish of coles betweene two platters, and so let it boyle till it be something bigge.

To stewe a Cocke.
You must cutte him in sixe peeces, and washe hym cleane, and take prumes, Currantes and Dates cutte verye small, and Reasons of the Sunne, and Suger beaten verye small, Cinamone, Gynger and Nutmegs likewise beaten, and a litle Maydens hayre cutte verye small, and you must put him in a Pipkin, & put in almost a pinte of Muscadine, and then your spice and Suger vppon your Cocke, and put in your fruite betweene euery quarter, and a peece of Golde betweene euery peece of your cocke, then you must make a Lidde of Wood fit for your pipkyn, and close it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of water, and set on the fire, and make fast the pip- kin in one of the Brasse pottes, so that the pipkins feete touch not the brasse pot bot- tom, nor the pot sides, and so let them boyle

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foure and twentie howres, and fill vp the pot still as it boyles away, with the other pot that standes by, and when it is boyled take out your Golde, and let him drinke it fasting, and it shall helpe him, this is ap- prooued.

To preserue all kinde of fruites, that they shall not breake in the preseruing of them.
Take a platter that is playne in the bot- tome, and laye suger in the bottome, then cherries or any other fruite, and so between euerie rowe you lay, throw suger and set it vpon a pots heade, and couer it with a dish, and so let it boyle.

To make a sirop for bake meates.
Take Ginger, Cloues and Mace, Nut- megs, beat al these togeather very fine, and boyle them in good red Vineger vntil it be somewhat thicke, thys beeyng doone, drawe your pye when it is harde baked, and a small hole being made in the couer there- of at the first, with a Tunnell of paste, you must powre the sirroppe into the pye, that doone, couer the hole with maste, and shalb the pye well, and set it againe in the Ouen till it be throughly baked, and when you

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haue drawne it, turne the bottome vpward vntill it be serued.

To roast a Carpe or Tench with a Pud- ding in his belly.
Take the Rones of a Pike and choppe them bery small, then put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serue it vp.

To make a fresh Cheese and Creame.
Take a gallon or two of Milk from the Cowe and seethe it, and when it doth seeth, put thereunto a quarte or two of morning Milke in faire cleansing pans, in such place as no dust may fall therein, and this is for your clowted Creame, the next morning take a quart of mornings Milke, and seeth it, and when it doth seeth, put in a quarte of Creame therunto, and take it off the fire, and put it into a faire earthen pan, and let it stand vntill it be somewhat bloud warme, but firste ouer night put a good

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quantitye of Ginger, with Rosewater, and stirre it together, and let it settle all night, and the next day put it into your said bloud- warme milke to make your Cheese come, then put the Curdes in a faire cloth, with a little good Rosewater, and stirre powder of Ginger, and a litle Suger, so last, great soft towles together with a threed and crush out the Whey with your clouted Creame, and mixe it with fine powder of ginger, and Suger, and so sprinkle it with Rosewater, and put your Cheese in a faire dishe, and put these cloutes round about it, then take a pinte of rawe Milke or Creame, and put it in a pot, and all to shake it, vntill it be ga- thered into a froth like Snowe, and euer as it commeth, take it off with a Spoone, and put it into a Collender, then put it vpon your freshe cheese, and pricke it with Wafers, and so serue it.

THE NAMES OF ALL thinges necessary for a banquet.

[column 1] Suger. Pepper. Saffron. Anniseedes.

[column 2] Cinamon. Nutmegs. Saunders. Coliander.

[column 3] Licoras. All kinde of Cumfets. Orenges.

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[column 1] Pomegranet. Torneseli. Prunes. Currans. Barberies con- serued. Peper white and browne

[column 2] seedes. Lemmons. Rosewater. Raisins. Rie flower. Ginger. Cloues and Mace.

[column 3] Damaske. water. Dates. Cherries con- serued. Sweete Oren- ges. Wafers.

[end colums]

For your Marchpanes seasoned and vnseasoned, Spinndges.

To make Manus Christi.
Take sixe spoonefull of Rosewater, and graines of Ambergreece, and 4. grains of Pearle beaten very fine, put these three together in a Saucer and couer it close, and let it stande couered one houre, then take foure ounces of very fine Suger, and beat it small, and search it through a fine search, then take a little earthen pot glased, and put into it a spoonefull of Suger, and a quarter of spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall a- gaine three times. Then take fine Rie flo- wer, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewa- ter, and first make it all into a rounde cake,

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and then after into little Cakes, and when they be halfe colde, wet them ouer with the same Rosewater, and then laye on your golde, and so shall you make very good Ma- nus Christi.

To make a Caudle to comfort the stomacke, good for an old man.
Take a pinte of good Muscadine, and as much of good stale ale, mingle them to- gether, then take the yolkes of twelue or thirteene Egges newe laide, beat well the Egges firste by themselues, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholesome.

To make a Trifle.
Take a pinte of thicke Creame, and sea- son it with Suger and Ginger, and Rosewater, so stirre it as you would then haue it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a siluer peece or a bowle, and so serue it to the boorde.

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To make Marmelat of Quinces.
You must take a pottle of Water, and foure pound of Suger, and so let them boyle together, and when they bryle, you must skimme them as cleane as you can, and you must take the whites of two or three Egges, and beate them to froth, and put the froth into the pan for to make the skum to rise, then skimme it asa cleane as you can, and then take off the kettle and put in the Quinces, and let them boyle a good while, and when they boyle, you must stirre them stil, and when they be boyled you must boxe them vp.

To make a butter paste.
Take floure, and seuer or eight egges, and cold butter & faire water, or Rose- water, and spices (if you will) & make your paste and beat it on a boorde, and when you haue so done, deuide it into two or three partes, and driue out the peece with a row- ling Pinne, and doe with butter one peece by another, and then folde vp your paste vp- pon the butter and driue it out againe. and so doe fiue or sixe times together, and some not cut for bearings, and put them into the Ouen, and when they be baked, scrape su- ger on them, and serue them.

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To make Fritter stuffe.
Take fine flower, and three or four egges, and put into the Flower, and a peece of Butter, and let them boyle altogether in a dishe or chafer, and put in suger, sy- namon and Ginger, and Rosewater, and in the boyling put in a little grated bread to make it bigge, and then put it into a dish and beate it well together, and so put it into your moulde, and frye it with clarified but- ter, but your butter maye not be too hotte nor too colde.

To make a made dishe of Artechokes.
Take your Artechokes and pare away all the top euen to the meate and boyle them in sweete broth till they be some what tender. and then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, , and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be ba- ked, put in a little Vineger and butter, and sticke three or foure leaues of the Artechoks in the dishe when you serue them vp, and scrape Suger on the dish.

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To frie Bakon.
Take Bacon and slice it very thinne, and cut awaye the leane, and bruse it with the backe of your knife, and fry it in sweet Butter, and serue it.

To frie Chickins.
Take your chickins and let them boyle in verye good sweete broath a prittye while, and take the chickens out, and quar- ter them out in peeces, and then put them into a frying pan with sweete butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter out of the pan, and then take a little sweete broath, and as much Vergice, and the yolkes of two Egges, and beate them together, and put in a little Nutmegges, synamon and Ginger, and Pepper into the sauce, and then put them all into the pan to the chickens, and stirre them together in the pan, and put them in- to a dish, and serue them vp.

To make a boyled meat after the French waies.
Take Pigions and larde them, and then put them on a Broach, and let them be halfe rosted, then take them off the broach, and make a Pudding of sweete hearbes of

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euerye sorte a good handfull, and chop Oxe white amongst the hearbes very small, and take the yolkds of fiue or sixe egges and grated bread, and season it with Pepper, Sinamon and Ginger, Cloues and Mace, suger, and Currans, and mingle all toge- ther, and then put the stuffe on the pigeons round about, and then put the pigeons into the Cabeges that be perboyled, and binde the cabbedge fast to the Pigeons, and then put them into the pot where you meane to boyle them, and put in Beede broth into them, and cabeges chopped small, and so let them boyle, and put in Pepper, cloues, and Mace, and pricke the Pigions full of Cloues before you put the pudding on them, and put a peece of Butter, Synamon, and Ginger, and put a little Vineger and white wine, & so serue them vp, and garnishe them with fruite, and serue one in a dish, and but a little of the broath you must put into the dish when you serue them vp.

To make a Sallet of all kinde of hearbes.
Take your hearbes and picke them very fine into faire water, and picke your flo- wers by themselues, and washe them al cleane, and swing them in a strainer, and

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when you put them into a dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, and throwe the flowers on the toppe of the sallet, and of euery sorte of the aforesaide things, and garnish the dish about with the forsaide thinges, and harde Egges boyled and laide about the dish and vpon the sallet.

A sauce for a Conie.
Cut Onions in rundels and frie them in butter, then put to them wine Vine- ger, salt, ginger, camomill and pepper, and a litle suger, and let it boyle till it be good and fast, then serue it vpon the conie.

To make a Sallet of Lemmons.
Cut out slices of the peele of the Lem- mons long waies, a quarter of an inche one peece from another, and then slice the Lemmon very thinne, and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger vpon them, and so serue them.

To make a sausedge.
Take Martinmasse beefe, or if you can not get it, take fresh beefe, or the lean of bacon if you will, & you must mince

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very small that kinde of flesh that you take, and cut Lard & put into the minced meate, and whole pepper, and the yolkes fo seauen Egges, and mingle them altogether, and put the meate into a gut very salt, and hang him in the Chimney where he may dry, and there let him hang a moneth or twoo before you take him downe.

To make a pie.
First perboyle your flesh and presse it and when it is pressed, season it with pepper and salt whilest it is hot, then larde it make your paste of Rie flower: it must bee verye thick, or else it will not hold, when it is sea- soned and larded laye it in your pie, then cast on it before you close it a good deale of Cloues and Mace beaten small, and throwe vppon that a good deale of Butter, and so close it vp: you must leaue a hole in the top of the lid, & when it hath stoode two houres in the ouen, you must fill it as full of Vine- ger as you can, and then stoppe the hole as close as you can with paste, and then set it into the Ouen againe: your Ouen must be very whot as the first, and that your pies will keepe a greate while, the longer you keepe them, the better they will bee: when they bee taken out of the Ouen and almost

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colde, you must shake them betweene your handes, and set them with the bottome vp- warde, and when you set them into the O- uen, bee well ware that one pye toucheth not an other by more then ones hand bredth: Remember also to let them stand in the O- uen after the vineger be in two houres and more.

To make white broth with Almonds.
First looke that your meate be clean wa- shed, and then set it on the fire, and when it boyleth scumme it cleane, and put some salt into the pot, then take rosemarie, time, Isop and margerum, and bind them toge- ther, and put them into the pot, and take a dishe of sweete butter, and put it into the pot amondgest your meate, and take some whole mace, and binde them in a clout, and put them into the pot with a quantitie of vergice, and after that take a quantitie of Almondes, as shall serue the turne, blanche them, and beate them in a morter, and then straine them with the broth your meate is in. And when these almondes are strayned put them in a pot by themselues with some Suger, and a little Ginger, and also a lit- tle Rosewater, and then stirre it while

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boyle, and after that take some slyces oren- ges, without the kernelles, and boyle them with the broth of the pot vpon a chafing dish of coales, with a little suger, and then haue some sippets readie in a platter, and serue the meate vppon them, and put not your Al- mondes in thill it be ready to be serued.

To make pottage to loose the bodie.
Take a chicken and seeth it in running water, then take two handfuls of violet leaues, and a good prettie sorte of reasons of the Sunne picke out the stones, and seeth them with the chickins, and when it is wel sodden, season it with a little salt and strain it and so serue it.

To make another very good po- tage to bee vsed in the morning.
Take a chickin and seeth it in faire water and put to it violet leaues a handfull or twoo, or else some other good hearbes, that you like in the stead of them, and so let them seeth togeather tyll the chicken be readie to fall a peeces, then straine it, and cut thinne peeces of bread, and seeth in it till the bread be verie tender, and then season it with salt. And on the fishe daie seeth the hearbes as

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before in faire running water and straine it and seeth bread as before in it, and season it with salt and put in a peece of butter.

To boile diuers kindes of fishes.
Bret, Conger, Thornebacke, plaice, fresh Samon, all these you must boyle with a litle faire water and vineger, a litle salt, and bay leaues, and sauce them in vineger, and a little of the broth that they are sodden in with a little salt, and as you see cause shift your sauce, as you do beefe in brine, and al- so fresh Sturgion, seeth it as is aforsayde, and sauce it as yee did the other, and so yee may keepe it halfe a yeare with chaunging of the sauce, and salte Sturgion seeth it in water & salt, and a litle vineger, and let it be cold, and serue it foorth with vineger, and a litle Fenell vpon it but first or yee seeth it, it must be watered.

To make broth for one that is weake.
Take a Legge of veale and set it ouer the fire in a gallon of water skumming it cleane, when you haue so doone put in three quarters of a pounde of small reasons, halfe a pound of prunes, a good handfull of Bur- rage, as much langdebeefe, as much mints

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and the like quantitie of harts tongue, let al these seeth together till all the strength of the flesh be sodden out, then straine it so clean as you can, and if you thinke the patient bee in anie heates, put in violet leaues and sauorie as you do with the other hearbes.

To boile a capon with a sirrop.
Boyle your Capon in sweete broath, and put in grosse pepper and whole mace in- to the capons bellie, and make your sirrop with spinnage, white wine, and currantes, suger, cinamon and Ginger, and sweet but- ter, and so let them boyle, and when your ca- pon is readie to serue put the sirroppe on the capon, and boyle your spinnage before you make your sirrop.

To dresse a hare.
Wash her iu faire water, perboyle her, then lay her in colde water, then larde her and rost her, and for sauce take red wine, salt, vineger, ginger, pepper, cloues and mace, put these together, then mince onions and apples and frye them in a panne, then put your sauve to them wih a little suger, and let them boyle together and then serue it

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To bake a hare.
Take your Hare and perboile him, and mince him, & then beat him in a mor- ter verie fine, liuer and all if you will, and season him with all kinde of spice and salt, and doo him together with the yolks of seuen or eight egges, when you haue made him vp together, drawe Larde verie thicke through him, or cutte the Larde and mingle them together and put him in a pye, and put in butter before you close him vp.

To rost Deares tongues.
Take deares tongues and larde them and serue them with sweete sauce.

To make Blewmanger.
Take to a pinte of creame twelve or six- teene yolkes of egges, and straine them into it, and seeth them well euer stirring it with a sticke that is broad at the end but be- fore you seeth it put in suger, and in the see- thing tast of it that you may if neede bee put in more suger, and when it is almost sodden put in a little Rose water that it may taste thereof, and seeth it well till it be thicke, and then straine it againe if it hath neede, or else put it in a fayre Dish and stirre it till it be almost cold, and take the white of all the Egges, and straine them with a pinte of

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Cream and seeth that with suger, and in the ende put in rosewater as into the other, and seeth it till it be thicke enough, and then vse it as the other, and when ye serue it ye may serue one dish and another of the other in roules, and cast on biskets.

To make peascods in Lent.
Take Figs, Raisons, and a few Dates, and beate them very fine, and season it with Cloues, Mace, Cinamon and Ginger, and for your paste seeth faire Water and oyle in a dish vppon coales, put therein saffron and salt and a little flower, fashion them then like peasecods, and when ye will serue them, frye them in Oyle in a frying panne, but let the Oyle bee verie hotte, and the fire soft for burning of them, and when yee make them for fleshe dayes, take a fillet of veale and mince it fine, and put the yolkes of two or three rawe egges to it, and season it with pepper, salt, cloues, mace, ho- nie, suger, cinamon, ginger, small raisons, or great minced, and for your paste, butter, the yolke of an egge, and season them, and frye them in butter as yee did the other in oyle.

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To bake Quinces, Peares and Wardens.
Take and pare and coare them, then make your paste with faire water and butter, and the yolke of an egge, then set your Oringes into the paste, and then bake it well, fill your paste almost full with Si- namon, Ginger and Suger. Also Apples must be taken after the same sorte, sauing that whereas the core should be cut out they must be filled with Butter euery one, the hardest Apples are best, and likewise are Peares and Wardens, and none of them all but the wardens may be perboyled, and the Ouen must be of a temperate heat, two houres to stand is enough.

To make a Tarte of Spinadge.
Take Spinadge and seeth it stalke and all, and when it is tenderly sodden, take it off, and let it drayne in a Cul- lynder. and then swing it in a clowte, and stampe it and straine it with two or three yolkes of egges, and then set it on a chafin- dish of coales, and season it with butter and Suger, and when the paste is hardened in the Ouen, put in this Comode, strake it euen.

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To make blame mangle.
Take all the braine of a capon and stamp it in a morter fine, and blanched al- mondes, and sometimes put to them Rose- water, and season it with pouder of syna- mon, ginger. and suger, and so serue it,

To make a Tarte of an eare of Veale.
Take two pound of great Raisons, and washe them cleane, and pick them, and take out the stones of them, and take two Kidneyes of Veale, and a peece of the legge which is leane, and boyle them altogether in a pot with the straint of the broth of mut- ton, and boyle it, and let it boyle the space of one howre, then take it vp and choppe it fine, and temper it with crummes of bread finely grated, ant take nine yolks of egs, & temper them altogether, and season them with sinamon, ginger, suger, and small Raisins, great raisons minced, Dates and Saffron. Then take fine flowre and water, and three yolkes of Egges, Butter and saffron, and make them like a round Tart close with a couer of the same paste, and set him in the Ouen, and let him stand one howre, then take him forth, and endore it with Butter

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and cast a powder of synamon, Ginger, and suger, and so serue it.

To make Tarte of Straw- beries.
Take Strawberies and washe them in claret wine, thicke and temper them with rosewater, and season them with sinamon, suger and ginger, and spread it on the Tarte, and endore the sides with butter, and cast on Suger and biskettes, and serue them so.

To make a close Tarte of Cherries.
Take out the stones, and laye them as whole as you can in a Charger, and put Mustard in, synamon and ginger to them, and laye them in a Tarte whole, and close them, and let them stand three quar- ters of an houre in the Ouen, then take a sirrope of Muskadine, and damask water and suger, and serue it.

To make a close Tart of greene Pease.
Take halfe a peck of greene Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him al- most one houre, then drawe him, and put to

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him a little Vergice, and shake them and set them into the Ouen againe, and so serue it.

To make a Tarte of Damsons.
Take Damsons and seeth them in Wine, and straine them with a little Creame, then yoyle your stuffe ouer the fire till it be thicke, put thereto, suger, synamon and gin- ger, but set it not into the Ouen after, but let your paste be baked before.

To make a florentine.
Take the kidneis of a loyne of veale that is roasted, and when it is cold shredde it fine, and grate as it were half a Manchette very fine, and take eight yolkes of Egges, and a handfull of currans, and eight dates finely shred, a little senamon, a little ginger a litle suger and a litle salt, and mingle them with the kidneyes, then take a handfull of fine flower and two yolkes of egges, and as much butter as two egges, and put into your flower, then take a little seeting lic- quor, and make your paste and driue it a- broad very thinne, then strake your dishe with a little butter, and lay your paste in a dish & fill it with your meate, then drawe an other sheet of paste thinne and couer it withall, cut it handsomly vpon the top, and by the sides, and then put it into the Ouen,

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and when it is halfe baked drawe it out, and take two or three feathers, and a little rose- water, and wette all the couer with it, and haue a handfull of suger finely beaten, and strawe vpon it, and see that the Rosewater wet in euery place, and so set it in the ouen againe, and that will make a faire ise vpon it, if your Ouen be not hotte inough to reare vp your ise, then put a little fire in the O- uens mouth.

To make Almond butter after the best and newest fashion.
Take a pound of Almondes or more, and blanch them in colde water or in warme as you may haue leysure, after the blan- ching let them lye one houre in cold water, then stamp them in faire cold water as fine as you can, then put your Almondes in a cloth, and gather your cloth round vp in your handes, and presse out the iuice as much as you can, if you thinke they be not small enough, beate them again, and so get out milke so long as you can, then set it o- uer the fire, and when it is ready to seeth, put in a good quantitie of salte, and Rosewater that will turne it, after that is in, let it haue one boyling, and then take it from the fire, and cast it abroad vpon a linnen cloth,

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and vnderneath the Cloth scrape of the Whay so long as it will runne, then put the butter together into the middest of the cloth, binding the cloth together, and let it hanf so long as it will drop, then take pee- ces of Suger so much as you thinke will make it sweete, and put thereto a little rose- water, so much as will melte the Suger, and so much fine pouder of Saffron as you thinke will colour it, then let moth your su- ger and Saffron steep together in the little quantitye of Rosewater, and with that season vp your butter when you wil make it.

To make Oister Chewets.
Take a pecke of Oisters & wash them cleane, then sheal them and wash them faire in a Cullendar, and when they be srddenm straine the water from them, and chop them as small as pye meate, then sea- son them with pepper, halfe a penniworth of cloues and Mace, halfe a penniworth of sinamon and ginger, and a pennyworth of suger, a little saffron & salt, then take a hand- full of small raisons, sixe dates minced smal and mingle them altogether, then make your paste with one pennyworth of fine flower, tenne yolkes of Egges, a halfe pen-

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niworth of Butter with a little saffron and boyling water, then raise vp your chewets and put in the bottom of euery one of them a little Butter, and so fill them with your stuffe, then cast Prunes, Dates, and small Raisons vpon them, and being closed, bake them, let not your Ouen be too hotte for they will haue but little baking, then draw them, and put into euery one of them two spoonefull of vergice and butter, and so serue them in.

To make a Tarte of Medlers.
Take medlers that be rotten, and stamp them, then set them on a chafing dish and coales, and beate in two yolkes of egges, boyling it till it be somewhat thick, then season them with suger, sinamon, and ginger, and lay it in paste.

To make a Quinces moyse or Wardens moyse.
You must rost your Wardens or Quin- ces, and when they be rosted, pil them, and straine them together, and put in Suger, synamon and Ginger, and put it in a plate, and then smooth it with a knife, and scrape a little suger on the top, and nicke a little with a knife.

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To make an other pretie dishe, with dates, and the iuice of two or three Orenges.
Straine them into a dishe, and so make Chambers of paste vpon a sticke, put the stickes vpon a loafe of bread, and so dry them in the Ouen, and then clarifie a little Butter, and fry them in it, and lay them in a dish, and serue suger on them.

To make Hypocrase.
Take a gallon of white wine, suger two pound, of sinamon ij d. ginger ij d. long Pepper ij d. Mace ij d. not brused, Graines ij d. Gallingall j d.od. Cloues not brused, you must bruse euery kinde of spice a litle, & put them in an earthen pot all a day, & then cast them through your bags two times or more as you see cause, and so drinke it.

To make Marmalet of Quinces.
Take very good Quinces, and pare them and cut them in quarters, then coare them cleane, and take heede it be not a stony Quince, and when you haue pared and co- red them, then take two pintes of running water, and put it into a brasse pan, casting away eight spoonefules of one of the pintes, then waigh three pound of fine suger, & beat

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it, and put it into the water, make your fire where you may haue a good light, not in a chimney, then set on your pan vppon a tree- uet, and when your suger and water begin- neth to boile, you must skimme it cleane, then put in sixe spoonfuls of rosewater, and if there rise any more skumme, take it of and so put in your three pound of quinces, and so let them boile but softly, and if you see the colour waxe somwhat deepe, now & then with a faire slice bee breaking of them, and when your liquour is well consumed away, and the colour of your quinces to growe fai- rer, then be still sturring of it, and when it is enough your shall see it rise from the bottom of your pan in stirring of it, and so box it, and yee shall haue it to bee good marmelet and a verie orient colour, if you will you maye put some muske into it some rosewater, and rub your box withall, it will giue it a prety sent, and it is a very good way.

To make a sirrop of Quinces to comfort the stomack.
Take a great pint of the iuyce of quinces, a pound of suher, and a good halfe pint of vineger, of ginger, [the] weight of fine groates, of cinamon, the weight of sixe groats, of pep- per, the weight of three groats, & two pence.

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To make marmelet of Quinces.
Take verie good Quinces and pare them & cut them in quarters, then core them cleane, & take heed it be not a stonie quince, and when you haue pared and cored them, and take two pintes of running water, and put it into a brasse, casting awaye eyght spoonefulls of one of the pintes, the wayght of foure pound of fine suger, & beate it & put it into the water: make your fire where you may haue good light, & not in the chimney, then set ouer your panne vpon a Treuet, and when your suger and water beginneth to boile you must straine it cleane, then put in sixe spoonefuls of rose water, and if there rise any more skumme, take it off and put it into boxes.

To make condomacke of quinces.
Take fiue quarts of running water, and a quart of french wine, put them together, then take quinces and pare them and cutte them till you come at the cores, then weigh ten pounde of the quinces, and put them into your pan of water and wine and boile them ouer a quicke fire till they bee tender, kee- ping your panne verye close couered, then take a peece of tine canuas & put your quin- ces and liquor in it, and when your sirroppe

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is all runne through, put in so much fine su- ger as will make it sweete, and set it ouer a quicke fire againe, sturring with a sticke til it be so thicke that a drop will stand vpon a dish, then take it from the fire and put it in boxes.

To make cast creame.
Take milke as it commeth from the cow, a quarte of lesse, and put thereto rawe yolkes of egges temper the milke and the egges together, then sette the same vppon a chafingdish and stirre it that it curde not, and so put suger in it, and it will bee lyke creame of Almondes, when it is boyled thicke enough cast a litle suger on it, & sprin- kle Rosewater thereupon, and so serue it.

To make good Resbones.
Take a quart of fine flower, lap it vpon a faire boord and make a hoale in the middest of the flower with your hande, and put a spoonefull of Ale yeast thereon, and ten yolkes of egges, & two spoonefuls of ci- namon and one of ginger, and one of cloues and mace, and a quarterne of suger finelye beaten, and a little saffron, & halfe a spoone- full of salt, then take a dishe full of butter, melt it and put it into your flower, and

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there withall make your paste as it were for mancheat, and mould it a good while, & cutte it in peeces of the bignesse of Ducks egges, and so mould euerie peece as a mancheat, & make them after the fashion of an inckhorn broad aboue and narrow beneath, then sette them on the Ouen, and let them bake three quarters of an houre, then take two dishes of butter and clarifie it vpon a soft fire, then draw it out of the ouen, and scrape the bot- tome of them faire and cleane, and cut them ouerthwart in foure peeces, and put them in a faire charger, and put your clarified butter vppon them, and haue cinamon and ginger readie by you, and usger beaten ve- rie small, and mingle altogether, and euer as you set your peeces together, cast some of your suger, cinamon and ginger vpon them, when you haue set them all vp, lay them in a faire platter & put a litle butter vpon them, & cast a little suger on them, & so serue them.

To make a vaunt.
Take marie of Beefe as much as you can holde in both your hands, cut it as big as great dice, then take dates and cutte them as bigge as small Dice, then take fortie prunes and cutte the fruites fromt he stones, then take halfe a handfull

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of small raisons, wash them cleane and pricke them, and put your marie in a fayre platter, and your Dates, Prunes and small raisons, then take twenty yolkes of egges, and put in your stuffe before rehearsed, then take a quarterne of Suger or more, and beate it small and put in your marrow, then take two spoonefulles of Sinamon and a spoonefull of Ginger, and put them to your stuffe and mingle them altogether, then take eight yolkes of egges, and foure spoonefuls of Rosewater, straine them and out a little suger in it, then take a faire frying panne and out in a little peece of butter in it, as much as a walnut & set it vpon a good fire, and when it looketh almost blacke, put it out of your panne, and as fast as you can put halfe of your egges in the misest of your panne, and frie it yellowe, and when it is fried, put it into a faire dish, and put your stuffe therein, and spredde it all the bot- tome of your dish, and then make another vaunt euen as ye made the other, and set it vpon a faire boord, cut it in pretie peeces, of the length of your will finger, as long as your vaunt is, and laye it vppon your stuffe after the fashion of a little windowe, and then cutte off the endes of them as muche

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as lieth without the inward compasse of the dish, then set the dish within the Ouen, or in a baking panne, and let it bake with lea- sure, and when it is baked enough, the mar- rowe will come faire out of the vaunt to the the brim of the dish, then drawe it out, and and cast a litle suger on it, and so serue it in.

To preserue quinces whole.
Take a pottle of faire water, and put it into a cleane panne, and bente iii. pound of fine suger, and put into it, then sette it on the fire, and when you haue skimmed it, put in twelue spoonefuls of rosewater, then take x. faire Quinces and pare them, and core them cleane, then put them into your sirrup, and so couer them verie close for the space of two houres with a faire platter, and let them boyle a good pace at the twoo houres and vncouer them, and looke whe- ther you find them tender, and that they haue a faire crimson colour, then take them vp, and lay them vpon a faire platter, coue- ring your sirroppe againe. And let it seeth while it be somewhat thicke, then put your Quinces into your sirruppe againe, and so haue a faire galie pot, and put in both your sirrup and quinces as fast as you can, and

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couer your potte close that the heate goe not forth, you must not put them in a glasse for it will breake.

To preserue peare plummes.
First take two pounde and a halfe of fine Suger, and beate it small, and put it in- to a pretie brasse potte with xx. spoonefulles of rosewater, and when it boyleth skimme it cleane, then take it of the fire, and let it stand while it be almost cold then take two pound of peare plummes, and wipe them vppon a faire cloth, and put them into your sirruppe when it is almost colde, and so sette them vppon the fire againe, and let them boyle as softlye as you can when they are boyled enough the kernelles wil be yellow, then take them vp, but let your sirrup boile till it be thicke, then put your plummes vp- pon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stande in the vessell all night, and in the morning put them into your pot or glasse and couer them close.

To preserue orenges.
C[hu]se out the fairest, and the heauiest, that is full of liquor, and cut them ful of litle specks, then make a little round hole in the stalke of the Orenge, and breake the

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stringes of the meate of the Orenges & close the meate to the sides of your Orenges with your finger, then will part of the iuice and kernells come out, and laye them in water three daies and three nights, then take them out, and set a pan with water ouer the fire, and when it seeths, put in your Orenges, let them not seeth too fast, then you must haue another panne with water readye see- thing to shift your Orenges out of the other water, when they haue sodden a prety while and so haue one panne after another to shift them still vppon the fire x. or xii. times to take away the bitternesse of the Orenges, and you must keepe them as whole as you can in the boyling, and then take them vp one by one, & lay them vpon a platter the hole downeward, that the water may runne the clearer out of them, then let them stande so vntill you haue boyled your sirrop, readie for them. Nowe to make your sirrop take to euery two Orenges, a pinte of water, & a pound of suger, let your suger be finely bea- ten before you put it into your liquor & looke that the kettle you boyle them in, be sweete brasse, then take x. whites of egges, and put them into your kettle with your liquor and suger, and beate your whites of egges, and

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the liquor together a good quarter of on houre, then set your liquor vpon a softe fire of coales, and let it seeth so soon as you can, hauing a faire skimmer, and a Cullender ready, and set your Colender in a faire ba- son, and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Collender, and you shall haue a great quantity of sirrope come from your skumme through your Colen- der into your bason, and that you must saue, and put it in to your kettle agoin, and when your great skumme is off, there will arise still some skumme, which you must take off with a skymmer, as cleane as you can, and when your sirrope hath sodden a pretie while, then put in your Orenges, and let them boyle softlye, till you think they be e- nough, & the sirrop must be somewhat thick, then let your Orenges stand al night vpon the fire, but there must be nothing but im- bers. And in the morning take them vp, and put them in Glasses or Gally pots.

To preserue Cherries.
To euery pounde of cherries take a pound of suger, that done, take a fewe cherries and distraine them to make your sirrope, and to euerye pound, a pound of suger, and

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cheries, take a quarter of a pound of sirrop, and this done, take your sirrope and Suger, and set it on the fire, then put your cherries into your sirrope, and let them doyle fiue se- uerall times, and after euery boyling skum them with the backside of a spoone.

To preserue Gooseberies.
Take to euery pound of Gooseberies, one pound of Suger, then take some of the Gooseberies and distraine them, then take the sirrope, and to euery pound of Goosebe- ries, take half a pound of sirrop, then set the suger and the sirrope ouer the fire, and put in the gooseberies, and boyle them foure se- uerall times, and skumme them cleane.

To make Apple moyse.
Roste your apples, and when they be rosted, pill them and strain them into a dish, and pare a dosen of apples and cut them into a chafer, and put in a little white wine and a little Butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Sy- namon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger vppon them in the dish.

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A pouder peerelesse for wounds.
Take Orpiment and Verdigreece, of ech an ounce, of Vitrial burned till it be red two ounces, bray each of them by it selfe in a Brasen morter, as small as flower, then mingle them altogether that they appeare all as one, and keepe it in Bagges of lea- ther well bound, for it will last seuen peare with one virtue, and it is called pouder peer- les, it hath no peere for working in Chirur- gerie, for put this pouder in a wounde, whereas is dead flesh, and lay scrapte Linte about it, and a plaister of Duiflosius next vnderneath written, and it &c. The rest wanteth.

A medicine for the Megrime, Impostume of the Rewme, or other disea- ses in the head.
Take Pellitory of Spaine the weight of a groate, halfe so much Spegall, beate these in pouder, take the tops of Isope, of Rosemary with the flowers, three or foure leaues of Sage in the hole, of these hearbes one small handfull, boyle all these hearbes with the Spices in halfe a pinte of White wine, and halfe a pinte of Vineger of Roses, vntill one halfe of the liquor be

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consumed, then straine forth the hearbes, and set the liquor to coole, and being colde put thereunto three spoonefull of good Mu- stard, and so much honey as will take a- way the tartnes of the medicine, and when the patient feeleth any payne in his head, take a spoonefull thereof, and put it into his mouth, and holde it a prittie while gar- galing, and then spitte it forth into a vessel, and so vse to take ten spoonefulles at one time in the morning fasting, vsing this three daies together, when they feele themselues troubled with the Rewme, at the fall and spring of the leafe is best taking therof, and by the grace of God they shall find ease.

You must keepe this same medicine ve- ry close in a glasse, whole goodnesse will last ten dayes and when you take it, warm it as milke from the Cowe.

A Copie of Doctor Steeuens water.
Take a gallon of Gascoigne wine, then take Ginger, Galingale, Camamill, Cinamon, Graines, Cloues, Mace, any- seedes, Fennell seedes, Carraway seedes, of euery of them one dramme, that is two

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pence halfepeny waight, then take Suger minced, red Roses, Time, Pellitorie of the wall, wilde Margerum, Peniryall, Peni- mountain wilde Time, Lauender, auens, of euery of them one handfull, then beate the spice small, and bruse the hearbes, and put all to the wine, and let it stand twelue houres, stirring of it diuers times then still it in a Limbecke, and keepe the first pinte of water by it selfe, so it is best, then will come a second water, which is not so good as the first, the vertue of this water is this: It comforteth the spirites, and preserueth greatlye the youth of man, and helpeth in- warde diseases comming of colde, against the shaking of the Palsey, it cureth the con- traction of sinewes and helpeth the vncep- tion of women, it killeth the wormes in the bellye, it helpeth the toothache, it helpeth the colde Gowte, it comforteth the stomack, it cureth the cold Dropsye, it helpeth the Stone in the Bladder, and the Reines of the backe, it cureth the Canker, it helpeth shortlye a stinking breath. And who so vseth this water now and then and not too often, it preserueth him a good liking, and shall make him seeme yong very long.

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A medicine for all manner of Sores.
Take vnwrought Waxe, Turpentine, oyle Oliffe, Sheeps Tallowe, or Deeres Sewet, a quantitye of euery of them, and then take a quantitye of the iuice of Bugel, the iuice of smallage, a quantitye of Ros- sen, and boyle them all together ouer a soft fire, stirring them alwaies till they be well mingled, and that the greennes of the iuyce be come, and then straine it through a faire cloth into a cleane vessell, and this shall heale Wounde or Sore whatsoeuer it be.

Another for all sores.
Take a quarter of a pound of Pitch, as much of Waxe, as much of Rossen, as much of Capons grease, or other soft grease, and put them in a panne and seeth them al together, till they bee melted, and then straine them through a faire cloth, and make a plaster to lay to the place greeued.

To defend Humors.
Take beanes, the rinde or the vpper skin being pulled of, & bruse them and mingle them with the white of an Egge, and make it sticke to the Temples, it keepeth backe humors flowing to the eyes.

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To make Rosemary water.
Take the Rosemarye, and the flowers in the middest of May, before sunne arise, and strippe the leaues and the flowers from the stalke, take foure or fiue alicompane rootes, and a handfull or two of Sage, then beate the Rosemarye, the Sage and rootes together, till they be very small, and take three ounces of Cloues, iij ounces of Mace, iij. ounces of Quibles, halfe a pound of An- niseedes, and beate these spices euery one by it self. Then take all the hearbes and the Spices, and put therein foure or fiue gallons of good white wine, then put [i]n all these Hearbes and Spices, and Wine, into an earthen pot, and put the same pot in the ground the space of sixteene dayes, then take it vp, and styll in a Styll with a very soft fire.

To make Bisket bread.
First take halfe a Pecke of fine white flower, also eight newe laide egges, the Whites and Yolkes beaten together, then put the said egges into the Flower, then take eight Graines of fine Milke, and stampe it in a Morter, then put halfe a pint of good Damaske water, or else rosewater into the Muske, and mingle it together,

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and put it into wine or Muskadine, but Muskadine is better, and put it into the flowre, also one ounce of good anniseedes, clean picked and put therin, and so to work them altogether into a Paste, as yee doe bread, and then make your biskettes into what fashion you thinke best, and then put them into an Ouen, and bake them hard if you will keepe them long, or else but indif- ferent, if you will haue it candite, take rose- water and Suger, and boyle them toge- ther till they be thicke, and so slices of bread, then set hot in the Ouen vntill the same be candit.

Certaine approued pointes of Husban- drie, very necessary for all Hus- bandmen to knowe.
First of Oxen. Tokens whereby an Oxe is knowen to be good and towarde fr the worke, are these: ready and quicke at the voice, hee moueth quickly, he is short and large, great eares, the Hornes liuely and of meane big- nesse and blacke, the head short, the breast large a great panche, the tayle long, tou- ching the ground with a tuffe at the end, the haire curlked, the backe straight, the

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rains large, the leg strong and sinowes, the houffe shorte, and large, the best colour is blacke and red, and next vnto that the baye and the pyed, the white is the worst, the greye and the sallowe or yellowe is of lesse valure. The charge of one that keepeth them is chiefly to vse them gently, to serue them with meate and good litter, to rubbe or kembe them at night, to strike them ouer in the morning, washing sometimes their Tailes with warme water, also to keepe their stable cleane, and that the poultrie or Hogges come not in, for the feathers maye kill the Oxen and the dung of sicke Hogges breedeth the murren.

Item hee must knowe discreetly when oxen haue laboured enough, and when but little, and according to that they are to bee fed.

Item that he worke them not in a time too cold or too wet.

Item that hee suffer not them to drinke presentlie after a great labour, and that hee tie them not vp foorthwith, vntil they bee a litle refreshed abroade.

The Oxe desireth cleare or running wa- ter like as the Horse desireth the puddle or trouled water.

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Item that at their comming home, hee alwaies ouerlooke them, whether there bee anie Thornes in their feete, or if the yoke haue gauled them.

In Fraunce they gelde all their Bull- calues about the age of two yeares, and tha at the fall of the leafe.

The day when they are to bee cut, they must not drinke, and must eate but little. They suddenly clippe the sinnewes of the stones with a paire of tonges, and so cutte out the stones in such sorte, as they leaue be- hind the ende that is tied vnto the sinnowes for so the Calfe or Bullocke shall not bleede ouermuch, nor shall leese all his virility and courage.

At the age of ten monethes the Bullock changeth his foreteeth, and at sixe moneths after they scale the next teeth, and at the ende of three yeares he chaungeth all his teeth.

Note when an Oxe is at best, his teeth are equall, white and long, and when hee is old, the teeth be vnequall and blacke.

If an Oxe haue the laske, which often times is with bloud, and maketh him verie weake they keepe him from drinke foure or fiue days, they giue him Walnuttes and

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harde Cheese, tempered in thicke wine, and for the vttermost remedie, they let him bleed in the middes of the forehead.

To make him loose bellied they giue him two ounces of aloes, made in pouder with warme water.

An Oxe pisseth bloud of beeing too much chafed, or of eating ill hearbes, or flowers, they keepe him from drinke and drench him with Treacle in two pints of Wine or ale, putting thereto Saffron.

For the Cough they seeth Isope in his drinke.

For the biting of an Adder or venomous dogge, they noint the place with oyle of Scorpion.

If hee bee lame of colde in his feete, they wash him with old brine warmed.

If he be lame of the aboundance of blood fallen downe into the pastornes and hoofe, they dissolue it by rubbing and launcing.

Item the better to keepe their Oxen in health, whether they be to be laboured or to be fatted, they washe his mouth eyght dayes with brine, and there is taken awaye much fleame, which taketh from an Oxe his taste and stomack.

If the fleame haue made him haue the

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water, and put the hearbs in it, and let them boyle in a pottle, and then strain the hearbes through a strainer, and take the liquor and set it ouer the fire againe, take a pinte of English honye, a good handfull of Rock Allam, as much of white Copperas, Time beaten, a penniworth of grains brused, and let them boyle all together three or foure wawmes, and then let the skumme be ta- ken off with a feather, and when it is cold, put it in an earthen pot or bottle, so as it may be kept close, and for a greene wound take of the thinnest, and for an olde wound of the thickest, couer the soare rather with Veale or Mutton, skimme them with dock leaues, when that you haue dressed them with this wates.

To make water imperiall an other way.
Take a handfull of Dragon, of Scabious of Endiue, a handfull of Pimpernell, a handfull of Wormewood, of Rew, of Tan- sie, of Fetherfoye, of Dasie leaues, of cou- slips, of maiden haire, of sinkfoyle, of Dan- delion, of Time, of Bawme, of each of these hearbes a handfull, of Treakle a pound, of Bole armoniacke four ounces, and when you haue all these hearbes toghether, you

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must take and shread them a little, not too small, then take the Treakle, and the Bole armoniacke, and mingle them and the hearbes together, then put them in a stilla- tory, and styll them: & fier.

To make Sinamon water.
Take Rennish wine a quart, or Spanish wine a pint, rose water a pint and a half, Sinamon brused a pound and a halfe, let these stand infused the space of foure and twentye houres, then distill it, and being close stopped and luted, then with a soft fire distill the same softly in a Limbeck of glasse and receiue the first water by it selfe.

Also if ye be so disposed to make the same water weaker, take three pints of Rosewa- ter, and a pinte and a halfe of Rennish wine, and so fistill the same, and you shall haue to the qualitye of stuffe, the quantity of the wa- ter, which is three pints, but the first is best, and so reserue it to your vse both morning and euening.

To make Sinamon water another way.
Take three quartes of Muskadine, and a pound of Sinamon, and halfe a pinte of good rosewater, and so let them lye infu- sed the space of foure and twentye howers,

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and destill it as aforesaide, and you shall re- ceiue to the quantitye as to the qualitye, but the firste pinte is the best and the cheefest of all the other, as is manifest by practise.

To make Aqua composita for a surfet.
Take Rosemarye, Fennell, Isope, Time, Sage, Horehound, of each of these a handfull, Pennirial, red mints Margerum, of each sixe crops, a roote of Enula Campa- na, of Licoras, Annyseeds brused of each two ounces, put all these to three gallons of mightie strong Ale, and put it into a brasse pot ouer an easie fire, and set the Limbecke vpon it, and stop it close with dowe or paste, that no aire doe goe out, and so keepe it stil- ling with a softe fire, and so preserue it to your vse as need requireth.

To make the water of life.
Take Balme leaues and stalkes, burnet leaues and flowers, a handfull of Rose- mary, Turmentill leaues and rootes, Rosa folis a handfull, red roses a handfull, Car- nations a handfull, Isop a handfull, a hand- full of Time, red strings that grow vpon Sauery a handfull, red Fennell leaues and rootes a handfull, red Mints a handfull, put all these hearbes into a pot of earth gla-

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sed, and put therto as much white wine as will couerthe hearbes, and let them soake therein eight or nine dayes, then take an ounce of Sinamon, as much of Ginger, as much of Nutmegs, Cloues and Saffron, a little quantitye, of Annyseedes a pound, great Raisons a pound, Suger a pound, halfe a pound of Dates, the hinder part of an olde Cony, a good fleshye running Ca- pon, the flesh and sinewes of a legge of mut- ton foure yong Pigions, a dosen of Larks, the yolkes of twelue egges, a loafe of white bread cut in sippettes, Muskadell, or Ba- stard three gallons, or as much in quantitie as suffiseth to distil all these together at once in a Limbecke and thereto put of Me- thridatum two or three ounces, or else with as much perfect Treakell, and distill it with a moderate fire, and keepe the first water my it selfe, and the second water a- lone also, & when there commeth no more wa- ter with strings, take away the limbecke, & put into the pot more wine vpon the same stuffe, and styll it againe, and you shal haue an other good water, and shall so remaine good. In the first ingredience of this wa- ter, you must keepe a double glasse warely, for it is restoratiue of all principall mem-

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bers, and defendeth against all pestilentiall diseases, as against the Paulsie, Dropsie, Spleene, Yellowe or blacke Jaundice, for wormes in the bellye, and for all agues be they hot or cold, and all maner of swellings, and pestilentiall sorowes in man, as me- lancholy, & flegmaticke and it strengtheneth and comforteth all the spirits and strings of the braine, as the heart, the milte, the liuer, and the stomacke, by taking thereof two or three spoonefulles at one time by it selfe, or with ale, Wine or Beere, and by putting a prittie quantitye of Suger therein, also it helpeth disgestion, and doth breake winde, and stoppeth laske, and bindeth not, and it mightelye helpeth and easeth Man or Wo- man of the paine of the heart burning, and for to quicken the memory of man, and take of this water three spoonefuls a daye, in the morning, and another after he goeth to din- ner, and the third last at night.

To make a good plaister for the Strangurie.
Take Hollyhocks, and violets, and Mer- curye, the leaues of these hearbes, or the seedes of them, also the rinde of the Elderne tree, and also leyd Wort, of heach of these a handfull, and beate them small, and seeth

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them in water, till halfe be consumed, then doe thereto a little oyle Oliue, and all hot make thereof a plaister, and laye it to the fore and raines, and also in Summer thou must make him a drinke in this manner: take Sapifrage, and the leaues of Elderne Fiue leaued grasse, and seeth them in a pot- tle of stale ale, till the halfe be wasted, and then straine it and keepe it cleane, and let the sicke drinke thereof first and last, and if you lacke these hearbes because of Winter, then take the rootes of fiue leaued grasse, and drye them, and make thereof powder, and then take Oyster shelles and burne them, and make powder of them, and min- gle them together, and so let the sicke vse thereof in his Pottage and drinke, and it shall helpe him.

To make a powder for the Stone and Stranguillian.
Take blacke Bramble berries while they be redde, Iuye berries, the inner pitch of the Ashe Keyes, the stones of the Eglantine Berryes clouen, rubbed from the hayre, Nutte keyes, the rootes of Pilopendula, of all these a like quantitye, Accorne ker- nelles, the stones of Slowes, of each a like quantitye, drye all these on platters in an

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ouen till they will be beaten to pouder, then take Gromell seede, Saxifrage seede, Ali- sander seede, coliander seede, parsely seede, comin seede, fennell seed, anniseede, of ech of these a like quantitye, as much as is before written, and dried in like sort, then beate all these to fine powder, and take Licoras of the best that you can get, faire scraped, as much in quantity as of al the other, and beat it fine, & mingle it with the same pouder, and so keepe it close that no winde come at it, vsing it first and last with posset drink made with white wine or ale, and when you eate your pottage or other broth, put some in it if you be sore pained, & if you haue any stone, it will come away by shiuers, and if it do so, when you thinke that your water begin- neth to cleare againe, take this drink that followeth, and it will cleanse your bladder, and it will leaue no coruption therin.

The drinke.
Take Rosemary, with Tyme, and seeth them in running water, with as much Suger as will make it sweete from a quart to a pinte, vse the quantitye of your hearbes according to your discretion, so that it may sauour well of the hearbes, and so vse it 9. mornings, 6. or 7. spoonfulles at a time.

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For the shingles a remedie.
Take Doues dirte that is moystye, and of Barly meale heaped halfe a pound, and stamp them well together, and do therto halfe a pinte of vineger, and meddle them toge- ther, and so laye it to the sore colde, laye wall leaues thereupon, and so let it lye three dayes vnremoued, and on the third day if neede require, laye thereto a new plaister of the same, and at the most he shalbe whole within three plaisters.

For all maner of sinewes that are shortened.
Take the head of a blacke sheepe, Cam- memill, Sorell leaues, Sage, of each handfull, and bray these hearbs in a morter, then boyle them altogether in water, till they be well sodden, and let them stand till that they be colde, then drawe it through a strainer, and so vse it.

A sufferaine ointment for shrunken sinewes and aches.
Take eight Swallowes ready to flye out of the nest, driue away the breeders when you take them out, and let them not touch the earth, stampe them vntill the feathers cannot be perceiued put to it lauender cot- ten, of the stringes of strawberies, the tops

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of mother time, the toppes of Rosemarye, o[f] eache a handfull, take all their weight of May butter, and a quarte more, stampe all the Fethers that nothing can be perceiued, in a stone morter, then make it vp in bales, and put it into an Earthen potte for eight dayes close stopped that no ayre take them, take it out, and on as softe fire as may bee seethe it, so that it do but simper, then strain it, and so reserue it to your vse.

For sinewes that be broken in two.
Take Wormes while they be knite, and looke that they departe not, and stamp them, and laye it to the sore, and it will knit the sinewes that be broken in two.

For to knit sinewes that be broken.
Take Archangell and cut it in small gob- bets, and lay it to the sore, and take Mil- foyle and stampe it, and lay it aboue it hard bound, and let it lye so three dayes, and at the three dayes end take it away, and wash it with Wine, and then make a new plai- ster of the same, and at three dayes ende put thereto another, and doe nothing else thereto.

Also take peniryall and braye it, and put salte enough to them, and temper it with hony, and make a plaister thereof, and lay it

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vpon the sinewes that be stiffe, and it will make them to stretch.

An oyle to stretch sinewes that be shrunke.
Take a quarte of Neates foote Oyle, a pinte of Neates Gall, halfe a pinte of Rosewater, as much Aqua Vita, then put all these together into a brasse panne, then take a hanfull of Lauender cotten, and as much of Baye leaues, a good quantitye of Rosemarye, a good quantity of Lauender spike, of Strawberry leaues the stringes and all, then take threed and binde them all in seuerall braunches, and put them into the panne or pot, and set them ouer the fire vpon cleare Coales, with the oyles altoge- ther, and so let them boyle a good while, and when it is boyled enough, it will boyle but softlye, then take it of the fire, and let it stand till it be almost colde, then straine it out into a wide mouthed Glasse, Bottle or pewter potte, and stop it close, it will not continue in no woodden thing, and where the sinewes be shrunke, take of this being warmed, and annointe the place therwith, and chafe it well against the fire, and vse this morning and euening, and keepe the place warme, and you shal finde great eas[.]

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For to staunch bloud.
Take Bole armoniake, and Turpen- tine, and make a plaister, and lay it too, and take the mosse of the Hazell tree, and cast it into the wound and it will staunch forthwith, and the longer that it is gathe- red the better it is. Also take a good peece of Martinmas Beede out of the rouse, and heate it on Coales, and as hotte as yee may suffer it laye it there to: also take a peece of leane salte Beefe, and let the Beefe be of that greatnesse that it may fill the wounde, and laye it in the fire in the hotte ashes, til it be hotte through, and all hot thrust it in the wound, and binde it fast, and it shall staunch anon the bleeding, when a maister vaine is cut, and if the wound be large.

For swelling that commeth suddenly in mans limmes.
Take Hartes tongue, Cherfoyle, and cut them small, and then take Dregges of ale, and Wheate branne, and sheepes Tal- lowe moulde, and doe all in a potte, and seeth them till that they be thicke, and then make a plaister, and lay it to the swelling.

Also take faire water and salt and stirre them well together, and therein wet a cloth and lay it to the swelling.

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For to make one slender.
Take Fennell, and seethe it in water, a very good quantitie, and wring out the iuyce therof when it is sod, and drinke it firste and lest and it shall swage either him or her.

A good ointment for scabs, aud for itcking of the body.
Take foure ounces of Oyle de baye, and an ounce of frankensence, & two ounces of white waye, and three ounces of swines greace, and an ounce of Quicksiluer, that must bee slacked with fasting spittle, an ounce of great salte, as much of the one as of the other, and of all these make an oynt- ment, and if the scabs or itch be vpon all the whole bodye as well aboue the girdle as be- neath, then when thou goest to bedde washe both thy handes and thy feete with warme water, and battle them well therein by the fire, and after drye them with a cloth of lin- nen then take vp with thy fingers of that oyntement, and doe it in the palmes of thy handes, and in the soles of thy feete and rub it well together that it may drink in well, & if it doe soke in wal, thou must put gloues on thy hands and sockes on thy feete, and thus doe euery night when thou doest go to bed,

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and if the scabbe or itch be aboue the girdle and not beneath, then anoint but thy hands, and if the scabbe be beneath the girdle, then looke that you annoynte the soles of your feete, and the scabbe or itch be in al the bo- dy, as wel aboue the girdle as beneath, then thou must annoint both thy handes and thy feet as thou sittest by the fire, and thou shalt be whole: this hath been proued.

For all maner of scabbes.
Take Enela Campana, red docke rootes, Nightshade, woodbinde leaues, and then cast in a peece of allome, and put in Vitriol Romana rubrified, when it is colde, & wash the scab therewith.

And take white ointment, Brimstone, Quicksiluer, verdigrease, and mingle them together, and therwith annoint the sore scab.

For a man that hath drunken poyson.
Take betony, and stamp it, and mingle it with water, and the poyson that the par- tie hath drunke, will presently come forth againe.

To restore speech that is lost suddenly.
Take penirial, & temper it with aysel, and giue it to the sicke to drinke it, laye also a plaiser of this to his nosthrilles to greeued.

FINIS.