Image 104, third book, folio 53b, receipts 43 to 48
| The thirde booke, | ||||
| Take fayre water, & new yeste, with parsleye, & time, & let them boyle well | ||||
| together, & then season them, & put in a litle sweet butter, & a messe* of verges*, | ||||
| & pepper, & put in your carpe, & let them boyle together, & then take some | ||||
| of the brothe, & put into it a little sweete butter, & suger, & cut sops*, & lay | ||||
| your carpe thereon, & put the brothe above, & so serve it forthe. | ||||
| 43. To make puddings with pigs liver. | ||||
| First perboyle* the sayde liver, them stampe** it with 3 spoonefull of creame, then | ||||
| strayne it with 2 egges whites yelkes* & all, then put thereunto a quarter | ||||
| of a manchet*, grated, & 3 or 4 spoonefull of creame more, with a little suger, | ||||
| pepper, saffron, cloves, mace, & a good quantity of beefe suet, & let it bee | ||||
| cut to ye quantity of a dye*, & mixte it with a good quantitye of suger. | ||||
| 44. To stewe larkes. | ||||
| Take them & drawe them cleane*, & cut of theire feete, then take a good deale of | ||||
| wine in a platter, & take a good deale of marrowe, & put to the wine, & boyle | ||||
| them on a chafeingdish* & coales, & let them stewe there a good while, then | ||||
| take a quantity of small reasons*, & washe them cleane, & put them into the | ||||
| broth with a little suger, cynamon, & a certayne crummes of manchet, & so let | ||||
| them stewe together, then cut halfe a dowzin* toastes, & laye them in a platter, & | ||||
| put the larkes & broth unto them, & so serve them forthe. | ||||
| 45. To seeth chickens in lettice. | ||||
| Take a necke of mutton with a marrow bone, & seeth it & skimme it cleane, and | ||||
| let it boyle well together, & when it is enoughe, take out some of the broth and | ||||
| strayne it, & put your chickens into it, then take a good many lettice, whashe | ||||
| them cleane, & put them thereunto, then take a little white breade, & strayne it, | ||||
| & put it into the pot to thicke it withall, allso put thereunto whole mace, & seaso | ||||
| it with pepper, vergesse*, & a little suger, then cut soppes, & lay them in a dishe, | ||||
| & put thereunto your marrowe, chickens, & brothe, & so serve it in. | ||||
| 46. To make small baked meates. | ||||
| Take eggs & seethe them harde, then take out the yelkes, & bray* them in a morter, | ||||
| & temper* them, & put unto them pepper, saffron, cloves, mace, small reasons, | ||||
| allmonds blanches, & shred small, & grated breade, take allso peares sodden in | ||||
| ale, braye them & strayne them with ye same licor, & put thereunto bastarde* & | ||||
| honye sodden*, then make little coffins**, & set them in ye oven tyll they be hard, then | ||||
| take them out agayne, & put ye sayd licor therein, & so serve them forthe. | ||||
| 47. To make tarts of Portingall* | ||||
| Take a quarte of Leipfe* hony, & set it upon the fire, & when it doth seeth, skymme | ||||
| it cleane, & put thereunto certayne biskets well serced*, & some powder of clovs | ||||
| cynamon, ginger, & annisseeds, let all these be well sod* upon the fire, untill it | ||||
| be as thicke as shall be needfull, & for ye past*, take flower as finelye dressed | ||||
| as may be, & worke ye same well together, & kneade it not. | ||||
| 48. To make creame of allmondes. | ||||
| Take allmonds & bray them small in a morter, then strayne them through a | ||||
| strayner with fayre water, & with thicke milke, & draw them throughe | ||||
| agayne with |
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 RMS and ALB