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247. Cookery.
Eggs Sawce for a Hen.
Take 4 eggs boile them hard & take the yolks forth, take some venigar &
sweet butter & your eggs yolks chopt small, take some sugar & cinamon a litle
pepper & mustard, & so boile them all together for your hen.

A woodcock Sawce.

Take Onions & peel the & shread them very small & take a great deale of
crums of bread & sweet butter, & mould them together with your hands & stuff
your cock with them; & then roast it with tha^t in his belly, and take what you
leave of your stuffing & putt some venigar & sugar & a litle pepper; so boile it
all in a dish together, so you many serve it up under your cock. If you list
use this sawce without a cocke, you must take your Onyons & boile them well
in faire water, shread them well, you must take some new butter & some Venigar
some sugar a litle pepper & boile them all together, then serve it with some
sippets of bread toasted about it.

A French pye.

take either rabed, thicken Capon or Veale that is roasted, & when it is cold
mince it very small & take thrice so much fine sheeps suet & lett it be very small
minced, then take 2 handfull of raisins of the Sun, pick out the stones & mince
them very small, then take a whole Orange preserved & a dozen dates, & pare
the white that is within away, and mince the Orange & the dates alltogether, &
mingle them with the rest of your stuff; then take nutmegg a litle ginger knock
small & a litle sugar & salt, & so pull them into your pye; then put in a litle
claret wine & rosewater & some white sugar, then take the yolks of 2 hard eggs
& mince them & throw them upon the meat & then close up your pye for baking
and when it is half baked take a feather & wett it in rosewater, and stroake it
on the top as it is in the oven, & then bolt a litle sugar of the top of all, and
it will make it looke as it were glased.

To make good black pudding.

Take your groth & putt them into the blood to steepe them all night, & throw
in 2 handfull of salt & stirr it well together and cover it close, then take fennill
& marjoran & read mint, hysop & thym as many as will goe into a good pig pudding
& pick them from the stalks & mince them very small & putt them to your blood
& for one beast Inmeat putt a good peck of shread suet; Be sure you scoure your
puddings skins very well & then lay them to steepe with salt & water & the aforesaid
hearbs amongst them, which will make them have a good taste.

To make a Tart of Cherries.

Take the Cherries & pull out the stones, then lay them on your psate one by one
as thick as you can, then cast a litle sugar & cinamon & a litle ginger upon them, &
soe cover it with the cover & lett it be cutt, then lett it back a quarter of an houre,
then take it forth & cast a litle sugar & Cinamon upon & so serve it forth.

A Chatern pye. Mrs Hobson

Boile your Chatern, & when it is boiled shread it small as you doe for minced pyes, &
boile 6 or 10 egges hard according the bigness of your Chatern, and shread the^m small with the
Chatren, then season them with Cinamon, Nuttmegg Cloves & mace, sugar & a litle salt,
and putt Corrints as you like & half a dozen good pepins, a glasse of Sack, 2 or 3 spoon-
-full of rosewater. So fill your pye & soe bake it.

Cookery. 248
To make a Marrow pye.
Take fine flower a quarte, 3 or 4 yolks of eggs, and make your Coffin as thin
as you may, then take a chicken & quarter it in 4. then take 3 or 4 artichoaks
and boile them & take forth the cores & take of the leaves, leaving only the bottoms
putt the bottoms in cold water, which will take away the blackness, then take 3 or
4 marrow bones & breake them in pieces & take forth the marrow as whole as
you can; then take Nuttmegg & Cinamon maces & cloves a few, Sufar & lite
salt & half a dozens dates & slice them in pieces, then, take a dish of butter,
or two & putt in it, close it up & bake it; the Oven is to be but of a moderate heat,
by reason the crust is fine, when it is drawn take white wine & sugar & a dish
of butter & boile them on a fire and open the pye & putt tha^t into it & so serve it
up with a litle sugar scraped on it.

To butter Turnups.

Take thick creame, & when your turnups are mashed, warme it & poure it on,
& then a very little butter.

Crawfishs broath. Mrs. Edwards
Take 5. dozen of Crafishs boiled, peel them, beate the shels
with a quarter of a pinte of Claret; straine it & putt to it
2 anchoves, 2 whole onions, boile it a litle with half a nutt-
megg grated; take out the onions, putt in the Crafishs a
pinte of the liquor of pease, a quarter of a pinte of gravey,
french bread sliced & dryed, 1. lemon sliced; salt to your taste
make it boile in the dish. Save of the largest of Crafish to
lay about the dish when 'tis ready.

To make Puffs paste. from our Cook. M.^rs
Take 1 poun^d of flower. 1 poun^d of butter. & 2 eggs.
Beate the eggs into the water which must be cold, then
mix is with your flower & bring it to a stif paste.
Work your butter well with your hand; then rowle up
your paste as broad as you can & spread your butter on the top of it, then flower it a litle, so rowle it out as
you doe for puff paste. Then you must boile your Apples
then pare & slice them thin & putt a litle Orange peels
So make the^m into litle pasties & bake them.