Recipe book collection: Wellcome Collection

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 nuttmegg 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.

249. Cookery. To fry hartichocks bottoms. Boile them tender, and dippe them in eggs with pepper, & Venigar and ginger for sawce. How to sowce Eeles. Take the Eeles & splitt them & take out the bones & lay them in Water to take out the blood, & rowle them & tye them as you doe brawn, but first take some mace pepper and salt & strow it within them, Rowle them up & boile them in water & salt Venigar and a litle rosmary, Winter savory & thime some half an houre & Keep them in the Same liquor.