Image 103, third book, folio 53a, receipts 35 to 42.
| is of cookerye. .fo. 53. | ||||
| Liber. 3. | ||||
| 35. To dresse neates* tongues. | ||||
| First boyle them untill they be very tender, then make toastes of breade and | ||||
| toast them untill they be very blacke, then washe them in fayre water, & put | ||||
| them into a fayre earthen vessell, & put unto them flesh broth, vineger, red | ||||
| wine, ginger, & cynamon, & strayne all these together, so that it bee not too | ||||
| thicke, then put thereunto suger, & salte, & cut your tongues in fayre leches*, | ||||
| & so frye them in sweete butter, that done put your leches into your broth, | ||||
| & let them boyle together, & so serve them in with your sawce. | ||||
| 36. To make pescods*. | ||||
| Make shorte past* with yelkes** of eggs, & a little suger, & butter, & take for | ||||
| your stuffe marrowe, & small reasons*, dates, cynamon, & suger, & fry them | ||||
| with sweete butter, & when you serve them in, cast upon them suger and | ||||
| cynamon. | ||||
| 37. To make bennets*. | ||||
| Put butter & water over the fire in a fayre panne, & when it boyleth put | ||||
| thereunto fayre flower, & salte, & so let them boyle, but stirre them well | ||||
| for burninge, & when it is well & thicke, put it into an earthen panne, then | ||||
| breake eggs into it, & boyle them so together, then take a good quantitye of | ||||
| butter clarified over ye fire, & with a spoone put your other stuffe into it, | ||||
| then fry them till they be browne, this done serve them forth with suger | ||||
| strawed over them. | ||||
| 38. To make a pye of chickens. | ||||
| First make a fine past with butter, yelkes of eggs, & a little suger, the take | ||||
| marrowe, cynamon, ginger, cloves, mace, small reasons, prunes, dates, | ||||
| & gooseberries, & when the pye is halfe baked, then put in throughe the | ||||
| lid a little claret wine, & a little vergisse*. | ||||
| 39. To make toastes* | ||||
| Take the kidney of veale, & chop it small, & cut thinne toastes, & make | ||||
| them square, then take cynamon, suger, ginger, dates, small reasons, cloves, | ||||
| & mace, saffron, & yelkes of eggs, & when you serve them to the boarde, | ||||
| cast on suger & cynamon. | ||||
| 40. To make a cherrie tarte. | ||||
| First make fine shorte past, then put in marrowe, cynamon, suger, & ginger, | ||||
| make the lid & cut it like lozenges & close them together, & when it is halfe | ||||
| baked, take it out of the oven, & dresse it upon the lid with rosewater and | ||||
| suger, & put it into the oven agayne, & when you serve it in, cast upon | ||||
| it cynamon & suger. | ||||
| 41. To stewe sparrowes. | ||||
| Take ale & set it on the fire, & when it doth seeth skymme it cleane, & then | ||||
| put in your sparrowes with small reasons, suger, cynamon, ginger, and | ||||
| or | ||||
| dates, & let them boyle together, then take marrowe ⁁ butter, & a little ver- | ||||
| gesse, & keepe it close, & when it is enoughe, make soppes* in platters, | ||||
| and so serve them forthe. | ||||
| 42. To seeth a carpe. | ||||
| Take fayre |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by ALB and RMS