Image 106, third book, folio 54b, receipts 53 to 58.
| The thirde booke. | ||||
| Take a peice of a leg of mutton, with cloves, mace, pepper, & salte to season it, | ||||
| small reasons, & dates mynced small, temper them together, & rowle them into a ball. | ||||
| 53. To make ryse* pottage. | ||||
| Take ryse & lay them in steepe* all nighte, then seeth them in fayre water upon | ||||
| the fire, & let the water bee 3 inches above the ryse, & boyle them therein till the | ||||
| water be allmost consumed, & then put them forth into a fayre platter, & when | ||||
| they are colde, they will be stiffe, then beate your allmonds & draw* them wth fayre | ||||
| water as you did your creame, but not alltogether so thynne, & then set youre | ||||
| almonde milke upon the fire, & when it seetheth*, put in your rise, & make it as | ||||
| thicke as you thinke convenient, & put thereunto suger, & a few cloves, & mace if | ||||
| you will, & let them seeth together a prety while. | ||||
| 54. To seeth salt sturgeon. | ||||
| Lay your sturgeon in water 4 or 5 dayes, then seeth the same as long as you doe | ||||
| your boare, espetially your iowles* of your sturgeon, untill the gristles of ye iowls | ||||
| not | ||||
| be as tendeer as your brawne* when it is sodden*, but the raygnes* will |
||||
| longe seetheinge, & when it is sod, take it from the fire, & let it stand till it be cold, | ||||
| then take up your sturgeon, & allthough your iowles be sodden to peices they be | ||||
| never the worse to cut & slyce in dishes, & it is excellent good meate being well | ||||
| sowced* as followethe. | ||||
| 55. The order to sowce* sturgeon. | ||||
| Take two or 3 parts of the broth that the sturgeon was sodden in, & put thereunto | ||||
| one parte of water, & a good deale of white vinegar, & let them seeth upon ye fire | ||||
| with some annisseeds or fennell seeds wrapte in a clothe & sod in the sayd sowceing | ||||
| drinke, & when it is colde, lay in your sturgeon, & keepe it in the sayde sowceing | ||||
| drinke twoe or three weekes, & when you will eate of it, slyce the same is dishes, | ||||
| & with fennell & vinegar serve it to the table. | ||||
| 56. To make a tarte of spinage. | ||||
| Take of spinage two great handfull, & set it over the fire in fayre water to seeth, | ||||
| & when it is well sodden somewhat softe, take it betweene your handes, & wring | ||||
| out the water cleane, & then chop your hearbes somewhat small, & put thereunto | ||||
| fowre yelkes* of eggs, & strayne your spinage & your yelkes together through a | ||||
| strayner with rose water, & for lacke of rose water with white wine or ranishe*, | ||||
| & season your tarte with cynamon, ginger, & suger, & then melte a dish of butter, | ||||
| & stirre it well amongste the tarte before you put in into the past*. | ||||
| 57. To bake neates tongues*. | ||||
| Take the tongues of a younge beaste, & seeth it till it be tender, then slyce it, |
||||
| sixe onyons, & pyll* them, then make a prety coffin** as you shall thinke meete***, | ||||
| then lay a slyce of the tongue & a rowe of the onyons, & so fill it up, & when it | ||||
| is halfe baked, put a sawcer full of vergesse* to it. | ||||
| 58. To bake a cowes udder. | ||||
| Take a cowes |
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