A Proper New Booke of Cookery Transcription of the edition in the British Library, published in 1575 by William How. Transcribed from the print edition in 2007 by Daniel Myers, MedievalCookery.com -=-=-=-=-=-=- [1r] A proper new Booke of Cookery. Declaring what maner of meates be best in season for al times of the yeere, and how they ought to be dressed, & served at the Table, both for fleshe dayes and Fish daies. with a new addition, very necessary for al them that delight in Cookery. 1575. Imprinted at London in Fleet- streete, by William How for Abraham Veale. [1v - blank] [2r] The Booke of cookery. Brawne is best from a forte- night before Mighelmas till Lent. Beife and Bakon is good all times, the yere. Mutton is good at al times, but from Easter to midsommer it is woorst. A fat Pigge is ever in season. A gose is worst in midsommer moone, and best in stubble time, but when they be yonge Greene Geese, than they be best. Veale is best in January and Fe- bruary and all other times good. Lambe and young kidde is best be- twene Christmast and Lent, and good from Easter to whitsontide. Kyd is e- ver good. Hennes be good at all tymes but best from November to lent. Fat Capons be ever in season. Pecockes be ever good: but when they be young and of a good stature, they be as good as fesantes, and so be young groncis. Sinettes bee best between all Halo- wen day and Lent. A Mallard is good after a frost, till Candelmas, so is a [2v] Teale and other wyld foule that swim- meth. A woodcocke is best from Oc- tobre to lent, and so be all others byrdes, as Ousels, and Thrushes, Robins, and such other, Hearons, Curlewes, Crane, Bittoure, Bussarde, be at all tymes good, but best in winter, Feasants, Par- triche and Raile, be ever good, but best when they bee taken with a Hauke. Quayle and Larkes be ever in season Connyes be ever good, but best from Octobre to lent. A gelded Deare whe- ther hee be fallow or red, is ever in sea- son. A Pollard is speciall good in Maye at midsommer he is a Buck, and very good tyll Holy Roode daye before My- ghelmas, so likewise in a stagge, but he is principall in May. A barren Doe is best in winter. A pricket and a sorell sytter is ever in season, chickens be ever good and so be pigeons if they be yonge. Hereafter followeth the order of meats how they must be served at the Table with their sauces for flesh daies at dinner. [3r] The first course. Potage or stewed broth. Boylde meat or stewed meate. Chyckens and baken, Powdered beife. Pies. Goose. Pigge. Rosted Beefe. Rosted Veale. Custarde. The second course. Rosted Lambe Rosted Capons. Rosted Connies. Chickens. Pehennes. Baken Venyson. Tarte. The service at Supper. Potage or Sewe. A Salette. A pygges Petitoes. Powdered biefe slyced. A shoulder of mutton or a brest. [3v] Veale. Lambe. Custarde. The second course. Capons rosted. Conyes rosted. Chickins rosted. Pigeons rosted. Larkes rosted. A pye of Pygeons or Chickens. Baked veneson. Tarte The service at Dinner Brawne and mustarde. Capons stued in whit broth. A pestle of venison upon brues. A chine of Beife, and a breast of Mut- ton boylde. Chuets of pyes of fine mutton. Thre greene geese in a dish, sorel sauce for a stuble gose, mustard and vineger. After Alhalowne day a swan. Sauce chadell. A Pigge. A double ribbe of biefe rosted, sauce Pepper and vineger. [4r] A loyne of veale, or a breast: sauce Orenges. Halfe a lambe or kid. Two Capons rosted: sauce wine & salt ale and salt, except it be upon soppes. Two pastes of falow deere in a dishe. A custard. A dishe of Leaches. The second course. Jelly. Pecoke. Sauce. Wine and salt. Two conyes or halfe a dosen rabbets. Sauce mustard and sugar. Halfe adosen Chickens upon Sorell soppes. Half a dosen pigeons. [grouping] [left column] Malarde. Teale. [right column] Sauce, mustarde and vinegar. [end grouping] [grouping] Gulles. Storke. [end grouping] [grouping] [left column] Heronshew. Crane. Curlew. Bittour. Bustarde. [right column] Sauce galantine. [end grouping] Fesand, Sauce, water and salte, [4v] with oynions slyced. Halfe a dosin wodcoks, sauce mustarde and sugar. Halfe a dosin partriges. Halfe a dosin rayls, Sauced as the Fesantes. A dosin of quayles. A dyshe of Larkes. Two pasties of red Deere in a Dyshe. Tarte. Gensbread. Fritters. Service for fysh dayes. Butter A sallet with hard Egges. Potage of sand Eles and Lampernes, Red hearring, greene broyled, strawed upon. White hearring. [grouping] [left column] Lynge, Haburdyn. [right column] Mustarde. [end grouping] Salt Salmon minced. Sauce. Mustard and vineger, and a lyttle Suger. [5r] [grouping] [left column] Powdred Conger. Shadde. [right column] Sauce Vineger. [end groupin] Makerell. Whiting. Sauce with the liver, and Mustard. Playce, Sauce, sorrell, or wine and salte, or mustard, or vineger. Thornebacke. Sauce, Lyver, and Mustard, pepper, and salte strawed upon, after it is brused. Freshe Cod. Sauce, Grenesauce. Base. Mullet. Celes upon soppes. Roche upon soppes. Perche. Pike in pikesauce. Trout upon soppes. Tench in gelly or in gressel. Custard. The second course. Flounders or [stookes?] in Pikesacue. [grouping] [left column] Fresh Salmon. Fresh Conger. Brette. Turbutte. Holybutte. [right column] Sauce, vineger. [end grouping] [5v] Breme upon soppes. Carpe upon soppes. Soles or any other fishe fryed. Salted Celes. (Sauce the dripping. Rosted Lampurs. Rosted Porpos. Sauce galentine. Fresh Sturgeon. Crevyle. Crabbe. Sauce vineger. Shrimpes. Baked Lamprey. Tart. Chese. Fygges. Raysins. Apples. Peares. Almons blaunced. To dresse a Crabbe. First take away all the legges and the heades & then take all the fishe out of the shell, and make the shell aas cleane as yee can, and put the meat into a dishe, & butter it upon a chaffing dishe of coales, and put thereto Cinna- mon and sugar, and alitle vyneger, and when yee have chafed it, and seasoned it, then put the meate into the shell a- [6r] gaine, and bruse the heades, & set them upon the dish side, and serve it. To make a stued broth for Capons, mut- ton, biefe, or other hotte meate, and also a broth for all maner of freshe fishe. Take halfe a handul of rosemary and asmuche of time, and binde it on a bundel with threde after it is washen, and put it in the pot, after that the pot is cleane scommed, and let it boyle a whyle, then cut soppes of white bread, and put them in a greate charger, and put on the same scaldinge brothe, and when it is soken inoughem strayne it through a strayner, with a quantytie of wine or good ale, so that it be not to tarte and when it is stray- ned, poure it in a potte, and then put in your raysins and prunes, and so let them boyle till the meate be inough. If the brothe bee to sweete, put in the more wine, or els a litle vineger. To make Pyes. Pyes of Mutton or biefe, must be [6v] fine minced and seasoned with Pepper and salte, and a lyttle Saffron to colour it, suet or marrow a good quantytye a lyttle vyneger, prunes, great raisings, and dates, take the fatteste of the broth of poudred biefe, and if you will have paste royall, take butter and yolkes of egges, & so temper the flower to make the Paste. To bake Venison. Take nothinge but Pepper and salte, but lette it have ynoughe, and if the Venyson be leane, Larde it through with baken. To roste Venison. Rosted Venison must have Veniger su= ger, and Cinnamom, and butter boyled upon a chafingdish with coles, but the sauce may not be to tarte, and then lay the Venison upon the sauce. Chickens upon soppes. Take sorell sauce a good quantytie, and put in Cinnamom and suger, and let it boyle, and poure it upon the soppes, and then lay on the chickens. [7r] A qikesauce for a pike, Breeme, perch, Roche, Carp, Eeles, Flookes, and all manner of Brokefish. Take a Posy of rosemarye and time, and binde them together, and put in also a quantytie of percely not bound, and put into the Caudron of water, salte and yest, and the hearbes, and let them boyle a prety while, then put in the fish and a good quantytye of butter, and let them boyle a good season, and you shall have good Piksauce. For all these fishes abovewrytten if they must be broyled, take sauce for them, butter, Pepper, and veniger, and boyle it upon a chafingdish, and than lay the broyled fish upon the dishe: but for Eles and fresh Salmon nothinge but Pepper and vineger over boyled. And also if you will fry them, you must take a good quantity of persly, after the fishe is fryed, put in the Persly into the fry- ing pan, and let it frie in the butter, and take it up, and put it on the fried fishe, and fried playce, whitinge, and such o- [7v] ther fishe except Eeles, fresh Salmon, Conger, whiche bee never fried, but baken, broyled, rosted, or sodden, To make a Custard. A Custarde the coffin must be firste hardened in the oven, and then take a quarte of Creame, and fyve or six yol- kes of egges, and beat them well toge- ther: and put them into the creame, and put in sugar & small raysins and dates, and put into the Coffin butter, or els marrow, but on the fishe dayes put in butter. Hereafter followeth a new Booke of Cokery To make cleare Ieally. Take two calves feete and a shoulders of Veale, and set it upon the fyre in a fayre pot with a gallon of water, and a galon of claret wine, then let it boyle tyl it be Jelly, and then take it up, and straine it, and put thereto Cinnamon, ginger and suger, and a litle turnesole to colour it after your discretion. To make a dishefull of Snow. [8r] Take a pottel of sweete thick creame and the white of viij. egges, and beate them altogether with a spone, then put them in your creame, and a saucer full of rose water, and a dishe full of suger withall, then take a stycke and make it cleane, and then cutte it in the ende foure square, and therewith beat all the aforesaide things together, and ever as ut riseth, take it of, and put it into a Collander, this done, take an apple and set it in the middes of it, and a thicke bush of Rosemarye, and set it in the mid- des if the platter, then cast your snowe upon the Rosemarye, and fyll your platter therwith. And if you have wa- fers, cast some in withall, & thus serve them forth. To fry Beanes. Take your beanes and boyle them, & put them into a frying pan with a dish of butter, & one or two oynions, and so let them frye till they be browne al to- gether, then cast a litle salt upon them, and then serve them forth. [8v] To make panpuffe. Take the stuffe of stocke friters, and for his paste take a quantitie of ale, and a little yest and suger, Mace and Safron, then beat it on a chafingedishe, and put it to your flower, with the yolk of a rawe egge, so after this maner make up your paste. To make blewe manger. Take a Capon and cut out the braune of him alive, and parboyle the braune tyll the fleshe come from the boone, and then fry hym as dry as you can, in a fayre clothe, then take a payre of Cardes and carde him as small as is possible, and then take a pottell of milke and a pottell of Creame, and halfe a pounde of Rye flower, and your Car- ded brawen of the Capon, and put all into a panne, and styr it all together, and set it upon the fyre, and whan it beginnnth to boyle, put therto halfe a pound of beaten suger, and a Saucer full of roose water, and so let it boyle tyll it be very thycke, then put it into [9r] a charger till it bee colde, and then ye may slice it as you doe Leache, and so serce it. To make pies of greene Apples. Take your Apples and pare them cleane, and core them as ye wil a quince then make your coffin after this man- ner, take a litle fayre water, and halfe a fishe of butter, and a litle Saffron, and set all this upon a chafindyshe, tyll it bee hote, than temper your flower with this sayd licour, and the white of two egges, & also make your coffin and season your Apples with Cinamon, Ginger and Sugar inough. Then put them into your coffin, and bake them. To bake Chickins in like paste. Take your chickens & season them with a litle ginger & salt, and so put them into your coffin, & so put in them barberies grapes, or goseberies, & halfe a dish of buttter, so close them up, & set them in the oven, & when they are baken, take the [9v] yolkes of vi. egges, and a dishful of ver- iuyce, and drawe them through a strai- ner, and set them upon a chafingedyshe, then draw your baken chikens, and put therto this foresayd egges and veriuyce and thus serue them hotte. To bake pigeons in short paste as you make to your baken Apples. Season your Pigeons with Pepper, Saffron, Cloves and Mace, with ver- iuyce and salt, then put them into your paste, and so close them up, and bake them, they will bake in halfe an houre, then take them foorth, and if ye thinke them dry, take a litle veriuyce and but- ter, and put to them, and so serve them. To make Vautes. Take the kidney of Veale, and par- boyle it till it be tender, then take and chop it small with the yolkes of three or fouer Egges, than season it with dates small cut, small raysins, ginger, Suger, Cinnamon, saffron, and a litle salt, and for the paste to lay it in, take a dosyn of Egges both the white and the [10r] yolkes, and beate them well altogether then take butter and put into a fryinge pan and frye them as thinne as a Pan- cake, then lay your stuffe therin, and so frye them toghether in a panne, and cast suger and ginger upon it, and so serve it forth. To make Pescoddes. Take marrow boones, and pull the marrowe oute of them, and cut it in two partes, then season it with Suger, cinnamon, ginger, and a litle salte, and make your paste as fine as ye can, and as short and thine as ye can, then frye them in swete suet, and cast upon them a litle Cinnamon and Ginger, and so serve them at the Table. To make stockfritures. Take the same stuffe that you take to a vaut, and that same paste ye take for Pescods, and ye may frye them or els bake them. To stewe Trypes. Take a pinte of claret wine, and set it upon the fyre and cut your Trypes [10v] in small peces, and thereto put in a good quantity of Cinnamom and ginger, and also a sliced Onion or twaine, and so let them boyle halfe an houre, & then serve them upon soppes. To make a pye of Aloes. Take a leg of Mutton, and cut it in thin slices, and for stuffinge of the same take persely, time, and savery, and chop them small, then temper amonge them three or foure yolkes of hard egs chopte small and small raisins, dates, [cut?] with mace and a litle salt, then lay all these in the stekes, and then rolle them toge- ther. This done make your pye, and lay all these therin, than season them with a little suger and cinnamom, saffron, and salte, then cast upon them the yolkes of three or foure hard egges, and cut dates with smal raisins, so close your pye, and bake him. Then for a Syrop for it take tosted bread, and a litle claret wine, and strain them thyn together, and put therto a litle Suger, Sinnamom, and Ginger, and put it into your Pye, and [11r] then serve it forth. To make short paste for a Tart. Take fine Flower, a litle faire water, & a dish of sweete butter, & a litle saffron, and the yolkes of two egges, & make it thin and as tender as ye may. To make a tart of Beanes. Take beanes and boyle them tender in faire water, then take them out and breake them in a morter, and strayne them with the yolkes of foure egges, curde made of milke, then season it up with Suger and halfe a dishe of butter, and a litle cinnamen, and bake it. To make a tarte of Goseberies. Take Goseberies and parboyle them in white wine, claret or ale, and boyle withall a litle white bread, then take them up and drawe them throughe a strayner as thicke as you can, with the yolkes of five Egges, then season it up with Suger, halfe a dishe of butter, to bake it. To bake a Tarte of Medlars. Take medlars when they be rotten, & [11v] braye them with the yolkes of .iiii. Eg- ges, then season it up with suger and cin- namon and swete butter, and so bake it. To make a Tart of Damsons. Take Damsons and boyle them in wine, eyther red or claret, and put ther- to a dosin of peares, or els white bread to make them stuffe withall, then draw them up with the yolkes of six Egges, and sweete butter, and so bake it. To make a Tart of Bourage Flowers. Take Borage flowers and parboile them tender, then strayne them with the yolkes of three or foure egges and sweete curdes, or els take three or fouer apples, and parboyle withall, and strain them with sweete butter, and a little Mace, and so bake it. To make a Tart of Marygoldes, prim roses, or Couslips. Take the same stuffe to every of them that you doe to the Tarte of Borage and the same seasoning. To make a Tart of Strawberies. [12r] Take and strain them with the yolkes of foure Egges, and a litle white bread grated, then season it up with Suger, and swete butter, and so bake it. To make a Tart of Cheries. Take all thinge that ye do to the Tart of damsons, so the ye put no peres therto. To make a Tart of Spinage. Take Spinage and parboyle it tender, then take it up, and wring out the water cleane, and chop it very small, and set it upon the fire with sweete butter in a frying pan, and senson it, and set it in a platter to coole, than fill up your Tarte and so bake it. To make a Tart of Cheese. Take harde Chese and cut it in slices, and pare it, then lay it in fayre water, or in sweete mylke, the space of three houres, then take it up, and break it in a morter till it be small, then draw it up through a strayner, with the yolkes of six egges, and season it up with Suger and sweete butter, and so bake it. To make a stewe after the guyse of [12v] beyond the Sea. Take a pottle of faire water, and as much wine, and a brest of mutton chopt in pieces, then set it on the fier, and scom it cleane, and put thereto a dishe full of sliced oynions, and a quantity of Cinna- mom, ginger, cloves, and mace, with salt and stewe them altogether, and then serve them with soppes. To make egges in mone shine. Take a dishe of rose water, and a dishe full of suger, and set them upon a cha- fingdish, and let them boile, then take the yolkes of 8. or 9. egges newlaid, and put them therto, every one from other, and so let them harden a little, and so after this maner serve them forth, and cast a little Cinnamon and suger. To make an Appelmoise. Take a dosyn apples, and wither roste or boyle them, and drawe them tho- rowe a Stayner, and the yolkes of three or foure egges withall, and as ye straine them, temper them with three or foure sponefull of damaske water, [13r] if ye will, then take and season it with suger and halfe a dish of sweete butter, & boyle them uopn a chafingdish in a plater, & cast biskets or cinnamon and Ginger, upon them, and so serve them forth. To fry tripes. Take your tripes, and cut them in smal pieces, and put them into a pan, and put therto an oynion or two, and a dishe of swete buter, and let them fry till they be brown, and then take them out & set them upon a chafingdish, and put therto a litle veriuyce and ginger, and serve it. To make a tart of Prunes. Take Prunes and set them up on a cha- fer with a litle red wine, and put therto a manchet and let them boyle together then draw them throw a strainer, with the yolkes of .iiii. egges, and season it with suger, and so bake it. To make a cover Tarte after the Frenche fashion. Take a pint of creme and the yolkes of .x egs, and beat them altogether, and put therto halfe a dish of sweete butter, and [13v] suger, and boyl them till they be thicke, then take them up and coole them in a platter, and make a couple of cakes of fine paste, and lay your stuffe in one of them, and cover it with the other, and cut the vent above, and so bake it. To stew Capon in whitebroth. Take foure or .v. biefe bones to make your brothe, then take them out when they are sodden, & strain the broth into an other pot, then put in your capons whole with rosemary, & put them into the pot and let them stew, and after they have boiled a while, put in while mace bound in a white cloth, and a hanfull or twain of whole parsly, and whole prunes, & let them boile well, and at the takinge up, put to a litle veriuyce & salt, & so straw them upon soppes, and the marrowbones about, and the marrow laide hole about them, and so serve them forth. For Gusset, that may be an other potage. Take the broth of the same Capons, and put it in a faire chafer, then take a dosin or sixten egges, and stere them all [14r] together white and all, then grate a far- thing white lofe as small as ye can, and mince it with the egges altogether, and put thereto salte, and a good quantitye of Saffron, and or ye put in your egges, put into your broth time, Savery, mar- ierom, and percely small chopped, and when ye are ready to your dinner, set the chafer upon the fier with the broth, and let it boyle a little, and put in your egges, and stere it up well for quailing the lesse. The lesse boyling it hath, the more tender it will be, and then serve it forth two or three slices upon a dishe. To make a white brothe. Take a necke of Mutton and fayre water, and set it upon the fire, and scum it cleane, and let it boyle halfe awaye, then take forth of the broth two ladels full, and put them in a platter, then chop two handfuls of parsely not to small, and let it boyle with the Mutton, then take twelve Egges, and the sayde two ladels full of broth and veriuice, & strain [14v] them altogether, then season your broth with salt, and a litle before you go to diner, put al these to your Mutton, and stere it well for quaylynge, and serve it foorth with soppes. An other broth with long wortes. Take mutton and fayre water, and let them boile upon the fire, and then take lettuce or spinege, and put thereto, and if ye list to boyle therewith two or three chickens, and put thereto salt & veriuyce after your discreation and serve them forth, the flesh under, the herbes above. To make a fray at night. Take chickens heds, livers, gysernes, winges and feete, chop them in peeces, of halfe an inch long, and boyle them al- together, and when the broth is almoste soden away, chop a litle parcely and put therto with veriuce, and halfe a dishe of butter, and so let them boyle, and let it be tart inough, and serve it in. To make Sewes. Take a rumpe of Biefe, and let it boyle an houre or two, and put thereto [15r] a great quantitye of Colewortes, and let them boyle together three houres, then put to them a couple of stock Doves or teales, Fesand, patriche, or suche o- ther wild foules, and let them boyle allto- gether, then season them with Salte, and serve them forth. To make Porraie. Take a capon or a hen, and either bief ir Mutton to make the brothe sweete withall, and boyle them all together till they be very tender, then take the capon or Hen out of the pot & take out all his bones, and bray him in a morter, with ii. pounde of Almondes over blaunched, then with the brothe of your Capon or Hen straine them metely thick, then put it in a little potte, and season it with a little Suger, Sanders, Cloves, Mace, and small raisins, so boile him and serve him upon soppes. To stew bones or gristles of Biefe. Take gristles of biefe, and stew them as tender as ye can, sixe houres so that there be no broth lefte that shall serve [15v] you as that tyme, than put a good bun- del of rosemary in a fayrelinnen cloth and a good quantitye of Mace in another cloth, and boyle them altogether, then wringe out the iuyce of the Rosemary and mace, upon the flesh and season it with salt, and so serve [him?]. For to stewe Mutton. Take a necke of Mutton and a brest to make the broth Stronge, and then scum it cleane, and when it hath boyled a while, take part of the broth, and put it into another pot, and put thereto a pound of raisins, and let them boyle till they bee tender, then strayne a little bread with the Raisins and the broth all together, then chop time, saverye, and Persly with other small hearbes, and put into the Mutton, then put in the strayned Raysins with whole prunes, cloves and mace, Pepperm Saffron and a little salt, and if ye list, ye may stew a Chicken withall, or els sparrowes, or such other little byrdes. To stew steekes of Mutton. [16r] Take a legge of Mutton, and cut it in small slices, and put it in a chafer, and put therto a pottell of ale: and scum it cleane, then put therto .vii. or .viii. oyni- ons thinne sliced, and after they have boyled one houre put thereto a dishe of sweete butter, and so let them boyle tyll they betender, and then put thereto a litle Pepper and salt. For to make wardens in conserve. Fyrst make the syrope in this wise, take a quarte of good Rumney, and put a pint of clarified honye, a pounde or a halfe of Suger, and mingle all these to- gether over the fire till tyme they sethe and then set it to coole. And this is a good Syrup for manye thinges, and will be kept for a yeare or two. Then take thy Warden and scrape cleane a- waye the barke, but pare them not, and seth them in good redde Wyne, so that they be well soked and tender that the Wine be neare hand soked into them, then take and strayne them throughe [16v] a clothe, or through a strayner into a vessell, then put to them of this syrope aforesayde till it be almost filled, and then cast in the pouders, as fine caney, Cinnamon, Pouder of Ginger, and suche, and put it in boxes, and kepe it if thou wilt, and make thy sirope as thou wilt worke in quantitie, as if thou wilt worke twenty wardens or more, or lesse, as by experience. FINIS.