The thirde booke, | ||||
66. To make sweete burning perfumes. | ||||
Take of beniamin* 2 ?, of lignum j ?, of fustis di j ?, of storax calaminte j ? , | ||||
of cyvet*[*] 8 id, & with damaske water make your perfumes. | ||||
67. To boyle mutton. | ||||
Chop mutton with parslye, time, winter saverye, margerom, & lettis chopt fine, | ||||
with grated breade, eggs both the whites & the yelkes well beaten together, a | ||||
few currence, cloves, & mace, myxe all your stuffe together, & give your lettis | ||||
a walme firste before you put your other stuffe in, & cut out all the middle rooe [?] | ||||
or core of your lettis, so that the upper part may compas in* your stuffe, | ||||
boyle them with halfe powdred beefe brothe, & halfe the other brothe. | ||||
68. To make Lombardye tarts. | ||||
Take beets & chop them small with grated cheese, & mingle them together, then | ||||
take a fewe small reasons, with a dishe of molten butter, stirre them all together, | ||||
then take 3 yelkes of eggs, & breake it amongst the other stuffe, wth ginger, cy= | ||||
namon, & suger, to season it, then put it into ye coffin, close it, & bake it. | ||||
69. To make bysket breade. | ||||
Take rise flower, or excellent fine wheate flower di j lb & a drame, of suger | ||||
fine beaten di j lb, annisseeds j ?, licoris beaten to powder j ?, 20 yelkes of | ||||
eggs, butter melted a quarter of j lb, put all these together in a dishe, & stirre it | ||||
like batter, then make a coffine of paper, & anoynte the bottome & sides of it wth | ||||
butter, then set the coffin on a peele*, with a paper bewteene the coffin & ye peele, | ||||
then powre in your batter, & set it in ye oven after the bread is pulled out, and | ||||
when it hath stood in ye oven one quarter of an howre till it begin to colour, then | ||||
take it out, & turne the bottome of the coffin upwardes, & so you may take it out | ||||
easilye, then cut it in pieces, & lay these pieces in the coffin edgelyn*, that one | ||||
touche not an other, then set them in the oven, & let them dry 4 or 5 howres, or | ||||
a whole nighte if the oven be colde, but remember to turne them often times. | ||||
70. To make bysket bread another waye. | ||||
Take 10 egges & put out halfe the whites, then beate them well, then put in 5 | ||||
or 6 spoonefull of rosewater, then take j lb of suger verye fine beaten, j lb of flower, | ||||
& mingle them together, then take annisseeds j ?, coriander seedes j ?, then | ||||
bruise them severallye*, & serce** them, then put them into your egs & flower, | ||||
& worke them together, & make them into litle knots, & bake them. | ||||
71. To still* a pigge. | ||||
Take a sowe pig of 10 dayes olde, & knocke it on the heade that it bleede not the | ||||
scalde it, & cut it into 7 or 8 pieces, & laye it in the bottome of your still, then | ||||
take j lb of currence, di j lb of annisseedes, di j lb of dates, di j lb of rise, di j lb of | ||||
almonds, di j ? of mace, di j ? of cloves, di j ? of cynamon, beate all these | ||||
together, & straw them upon the pig in ye still, & with a softe fire still it. | ||||
72. To make batter breade. | ||||
Take 16 newe layde eggs, & put away halfe of the whites, & beate the eggs very | ||||
well with a ladle, & put thereunto j lb of very white suger, beate the | ||||
eggs & the |
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