Chapter 3, Item 29b
Menus
Other Bills of Fare for every Season in the Year, also how to set forth Meat in Order accordingly.
First Course.
Oysters, Muskmelons.
1. Brawn and Mustard, Eggs and Collops, Hasty Pudding, Pudding Boiled, a Pot Ball or Dumpling or Baked of Bread, or Rice, Puddings in skins of Blood and Oate-meal.
2. Boiled Capon in stewed Broth, Fresh Neats-Tongues and Udder, Hens and Bacon, Beef and Cabbage, Capon pottage, Panado, Compound-possed or white Broth, Olio, Gruel Furmenty, Honey Sops, Soops, Caudles of Oate-Meal or Eggs, Alebury.
3. Turkies in Stuffado, Hash of Rabbits, Ducks in Stuffado, Haunch of Venison Roasted, Scotch Collops of Beef, Mutton or Veal.
4. A Hash or a Shoulder of Mutton, a Grand Fricasee, Loyn of Pork, Hash Capons, Calves Head stewed, Bisk.
5. Geese boiled, a Grand Sallet.
6. A Boiled Meat of Ducks, Roast Pork.
7. A Marrow-pudding baked.
8. A Surloyn of roast Beef, a Chine or Ribb of Beef.
9. Minced Pyes, Steak Pye, or Hare, Pumpion, Artichoke, Umble, Potatoes, an Oline or Pallate Pie, Chaldron Pye, Giblet Pie, Calves head or feet Pie.
10. Loyn of Veal, Roast Venison.
11. A Pasty of Venison or Mutton.
12. a Pig Roasted, Leg of Mutton Roasted, Hare Roasted.
13. Geese Roasted, Swan Roasted.
14. Capons or Hens Roasted.
Second Course.
Oranges and Lemmons.
1. Lamb or Kid, Sallet of Herbs, Pease and French Beans, Rabbits.
2. Sowced Pig, Capon, Swines head and feet.
3. Rabbits roasted and larded, Widgeons, Teal, Dotterells, Curlews Ruffs.
4. Ducks roasted and larded, Shovellers, Gulls, Herns, Cranes, Bittorn.
5. Teal or other Fowle, Woodcocks, Quailes.
6. A made Dish or Batalia Pie, Sweet-bread Pie, Fried Fish or Buttered Fish of any sort: as Pike, Salmon, Dace, Mullet, Turbut, Ray, Lump Fish, Plaice, Flounders, Soals, Lampry, Eels.
7. Neats-Tongues, Florentine of Tongues.
8. Pigeons, wild or tame larded: Olines or Plovers, Sparrows, Black-birds, Thrushes, Fieldfare, Railes.
9. Sowced Capon, Sowced Eels or other Fish, Ray, Salmon, Conger.
10. Pickled Mushrooms, Oysters and Anchovis, Lobsters.
11. Orangado Pie, or Tarts of green Pease, Hips, Rice, Cherries, goosberies Plums, Prunes, Barberies with wet Suckets, Pippin Pie, Warden Pie, Quince Pie, Codling Tarts of diverse colours in puff paste, Quaking Pudding.
12. Sturgeon, Collar of Beef, Turbut, Pickled Puffins, Scallops, Cockles, Muscles, Sprawns, Shrimps, Crabs, Tortoise, Craw-fish, Snails.
13. Westphalia Bacon, Bolonia Sausages.
14. Turkey or Goose Pie, Marinate Flounders, Artichoke Pie, Smelts, cold Hare Pie, Selsey Cockles.
15. Jelly of five or six colours, Tansies, Fritters, Pancakes, Balls roasted.
16. Creams made of Codlings, Quince, Plums, Gosberries or Almonds, Clouted Cream, Snow Cream, fresh Cheese and Cream, Sillabubs & Cream, Egg Pies.
17. Custards, White pots, Fools, Leach, Blamangers.
18. Lay Tarts of diverse colours, Tarts Royal, Codlings and Cream, Cheese.
Third Course.
1. March-pan set with several sorts of Sweet-meats.
2. Preserves or wet Sweet-Meats in Plates, as Pears, Plums, Cherries, Quinces, Grapes, Respass, Pippins, Oranges, Lemmons, young Walnuts, Apricocks, Peaches, &c. with their Syrup about them.
3. Dried Sweet-meats & Suckets of Oranges Lemmons, Citron: or Conserves, or Candies, and Rock Candies of Cherries, Apricocks, Plums, Damasius, Pippins, Pears, Angelica, Rosemary and Marygold Flowers, Pippins, Pears, Apricocks, Pruins, Ringo Roots: or Marmalet of Quinces, Damasins, Plums, Oranges, &c. Pastes made of Citron: Pippins, Apricocks, Rasbery, English Currans.
4. Bikets, Macaroons, naple Bisket, Italian Bisket, Comfeits round, Longs and Loseng like, Gingerbread, Almond Cakes, Apricock Cakes, Losenges, Quince Chips, Orange cakes, Marchpane Collops.
5. Sugar cakes, Iamballs, Iemelloes, Sugar Plate, Plum and Rasbury cakes, Cheesecakes.
6. Tree Fruit as Apples and Pears of diverse kinds, Cheries, Plums, Strawberies, Currans, Raspes, Walnut, Chestnuts, Filberts, Dates, Grapes, Figgs, Oranges, Lemmons, Apricocks, Peech, Dried Raisins and Currans, Prunes, Almonds blanched.
According as the season is for them, all which several things are mixt and interchangably set on the Table according to the discription of the Gentleman Sewer.
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Chapter 3, Item 29c
Cookery
Cookery is an extraordinary, and an ordinary Art; the first exemplifieth in Dishes of such high Prices which none but Noble Hospitalities can reach unto, and those only Illustrate by new Terms of Art, more then any substantial sollid Dish-meats, which in truth for all their costliness are meer Kick-shews, rather to please the Pallet with a dellicate Ho-goo, then for wholesome feeding. Whereas, the second may with less labour be better managed for the general good, and Treatments of meaner expences, given to Friends, Allies, and acquaintances; having handsome and relishing entertainment throughout all the Season in the Year: For I have found by Experience that some Country Cooks have out-gone, with mixtures easily prepared, and not too chargeable to the Purse, those who have with cost made Hogg-podg Dish-meats, neither pleasing the Pallet, or of credit to the Masters: But this is none of my business.
I have generally noted in great Feasts, Cooks have sent up their Dish-meats to the Table ad Libitum, according to their own will; some first Boiled Meats, then Bake Meats, then Roast Meats all together &c. Other Cooks (but Gentlemen Sewers rather, whose Office it is to place Dishes on the Table) will send them, one Boiled, another Baked, another Roasted, &c. Alternately Dish for Dish till the Table be furnished: and for that end I have abovesaid gathered a Feast of twelve, fourteen, sixteen, or twenty Dishes for a considerable Feast for all times in the Year, noteing several Dish-meats under one and the same figure, in the first and second Course intimateing thereby, that if the Season of the Year will not afford one kind, it is probable it may another, except in cases of scarcity, or places of great distance.
But let Cooks study new Dish-meats, and work out their Brains when they have done all they can, there is but four sorts of Meat which they can properly, and with safety work upon, viz. Flesh of Beasts, Flesh of Fowle, Flesh of Fish, and Field Fruits: and these again are according to their kinds, either Stewed, Boiled, Parboiled, Fryed, Broiled, Roasted, Baked, Hashed, Pickled, Souced, or made into into Sweet-meats. Nil ultra.
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Chapter 3, Item 29d
Sauces
Sauces of all sorts, and of what Compounded. Also Sauces of all sorts, and for most Dish-meats of Flesh, Fish or Fowl; are by the Cooks Art compounded of these ingredients.
Fatnings, as Butter, Gravey, Hogs-Grease, Sewet, Marrow, Lard.
Liquids, as Muskadine, Sack, Claret, White-wine, Sider, Vergis, Vinegar, Aligar, Cream, Milk, Sallet Oyle, Pickles of several pickled things, Water, Jellies of several sorts, Strong-Broth.
Thicknings, as Eggs, Bread or Sops, Biskets, Onions, Leeks, Chibals, Garlick, Artichoke bottoms, Sweet herbs chopped, Asperagus, Skerrets, Parsnips, Turnips, Green Pease, Colliflowers, Apples, Samphir, Anchovis, Blood, Capers, Olins, Mustard.
Sweetnings, as Sugar, Cinamon, Cloves, Mace, Pepper, Nutmeg, Salt, Goosberies, Barberries, Grapes, Raisins, Currans, Plums, Dates, Oranges and Lemmons and them candied, Mellacattons.
It is an easie thing to be a famous Cook, when he flows in all things to his desire, but he is the best Cook that shews his Art with small cost, and little expense of Fire.
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Chapter 3, Item 29e
Drink
But for Drink to these sorts of Meat we must go to the Buttler, Yeoman of the Wine-Sellar and compounder of Liquors, and they will tell us that they have in their Custody these several sorts of Drinks.
| Table-Beer. | Mum. |
| Ale. | Sack. |
| Sage-Ale. | White-wine. |
| Wormwood-Ale. | Claret. |
| Scurvy-Grass, or Purle. | Curran Wine |
| Mint-Ale. | Couslip Wine. |
| Beer, mild and stale. | Jamaica Claret. |
| Punch. | Aqua Coelestis. |
| Ipocras. | Coffee. |
| Muskadin. | Chacolet. |
| Meath or Mead. | Tea. |
| Metheglin. | Sharbett. |
| Usquebach. | Raisin Water. |
| Stomach-Water. | Rasberry Wine. |
| Aqua Mirabilis. | Gillyflower Wine &c. |
| Aqua Vitae. |
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Chapter 3, Item 29f
Menus for Lent
A Bill of Fare for Lent-time, or other Fish or Fast-Days.
First Course.
Oysters if in Season.
A Pudding Pie.
Eggs and Butter.
Rice Pottage or Barly broth, Milk or Pease pottage.
Stewed Oysters, Muscles, Cockles, Wilks.
Buttred Eggs on Toasts.
Buttred Turnips, Carrets, Parsnips, Potatoes.
Spinage Sallet boiled, or other cold or pickled Sallets.
Boiled Rochet, or Gurnnet, or Flounder.
A Jole of Ling.
Stewed Carp.
Oyster Chewits.
Boiled Pike.
Roast Eels, or fresh Herrings.
Haddock, fresh Cod, or Whiting.
Eel or Carp Pie.
Made dish of Spinage.
Salt Eels.
Souced Turbot or Salmon.
Second Course
Fried Soals.
Stewed Oysters in Scollop shells
Fried Smelts.
Congers head boiled.
Baked Dish of Potatoes or Oyster Pie.
A Spitch-cock of Eels.
Quince Pie, or Tarts.
Buttred Crabs.
Fried Flounders or Flooks.
Jole of fresh Salmon.
Jole of Salmon.
Fried Turbet.
Cold Salmon Pie.
Fried Skirts.
Souced Conger.
Lobsters, or Crabs, or Spawn.
Sturgeon.
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Chapter 3, Item 29g
Cookery terms
The Names of Several Dish-Meats and Cooks Terms Alphabetically.
Andolian, is a kind of Pudding made of Hogs Guts filled with Spices, and one Gut drawn over another: some writ it Annolia.
Almon Bread, bread made of Almon.
Angelot, is Curds made of Milk Cream and Runnet, into a thin Cheese.
Alebury, Ale boiled with Sugar, Mace and Manchet.
A-la-Hugenotte, a Dish of Eggs dressed up with Gravey of roast Beef with boiled Mushromes and other Spices.
A-la-Sauces, Sauce made after the French Almaigne or German fashion.
A-la-Doode, is a French way of ordering any large Fowl, or Leg of Mutton, to be eaten cold with Mustard and Sugar: the thing is seasoned with Salt and Spice, Larded and Baked and kept cold.
A-la-Mode way, is the new or French way of dressing all manner of boiled or baked Meat.
Buttered Ale, is Ale boiled with Butter, Eggs and Sugar.
Batalia Pie, the same order of meat as in a Bisk, and put in a Pie.
Basting of Meat, is to Butter meat roasting at the Fire to keep it from burning, some do it with Butter, others clarified Suet, Claret Wine, Water and Salt, Cream and Eggs, &c.
Broth, is the liquor flesh is boiled in, being thickned with herbs and groats.
Beef, the flesh of Ox, Cow, or Bull.
Bisque or Bisk, a Dish-meat made of a Rack of Veal, a Knuckle of Mutton, Pigeons, Chickens, a Roast Capon minced: Sweet-breads, Marrow, Artichokes (and what you will) boiled or stewed together with Spices in water, and so Dished up by Art.
Bisque, or Bisk Pie; is made of the like Ingrediences either of Flesh or Fish.
Bisket Bread or Cakes, is made of Flower, Sugar, Eggs, Carroway seeds, baked.
Blanch, is to take the skin of Almonds, also it is used for the taking off the top crust of Bread, and Lamb stones blanched, is to take the skin off, and blanch a Neats Tongue.
Blanch Manchet, is a fried Pudding made of Eggs and grated Bread.
Boile, is to put any meat into water, in a Pot over a Fire.
Boile Meat, are all boiled Dish-meats.
Blanchmanger, a made Dish of Cream, Eggs and Sugar, put into an open puff paste bottom, with a loose cover.
Brodo Lardero, is an Italian term, and is the ordering of Tongues, Noses, Lips and Pallate of Beefs, by boiling and blanching them whole, by halfs or Gobbins: and served up in strong broth with Bacon interlarded.
Bolonia Sausages, these are only made in September, they are Beef cuts filled with minced Pork and stampt: to which mixt Pepper, Cloves, Nutmegs, Salt, and Salt-Peter, Caraway seeds, and Cinamon: tied about a Finger long.
Blamanger, is a Capon roast or boile minced small, planched Almonds beaten to paste, Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap.
Breading of Meat, is Grate Bread and mix it with Flower, or do each it self: strowing it one meat roasted, and ready to draw of the spit.
Balls, those to fry are compounded, Flesh or Fish, old Cheese, Sugar Currans, made into paste: of which little Pasties, Toasts, Scallops and such like, are made for Garnishing: see Ransoles.
Balls or Pot Balls to eat, see Dumpling.
Batter, is Flower Milk, Eggs and Spices, for the making of Pancakes, Fritters, and several other things for Feasts.
Bouillin, is a kind of Broth or boiled meat made of several things.
Chips or Italian Chips, is a paste made of fine Flower Gum Dragon steeped in Rose Water, rowled thin and cut them in peeces, and speck them with diverse colours.
Collar of Beef, is Beef half boiled and rowled up with Spices and sweet Herbs chopped small in it, and then baken in a Pot: Eels or Congers are so collared and Souced.
Calves Chaldron, the Intrails of a Calfe.
Chine, the Back-bone of any Beast or Fish.
Clouted Cream, is Milk, Cream and Rose water, get over a soft Fire for a Day and Night and it will be thick, then Sugar it well; it is made of Cream alone gon thick, which in some places is called thick Milk, or Bono-thlober.
Capilotadoe, or a made Dish-meat, or kind of Custard called a Fool.
Collops, slices of Bacon.
Custard, open Pies, or without lids, filled with Eggs and Milk: called also Egg-Pie.
Cheesecakes, a case of paste filled with Cheese Curds Currans, Eggs, Spice, with other Ingrediences made by Art.
Cream and fresh Cheese, is Cheese, Curds and Cream.
Cream, is the top or setling of new Milk: there is Rice Cream, Piramidis Cream, Sack Cream &c. made by Art with those ingradiences.
Cracknels, is a Bread made of fine Flower, Coriander seeds, Sugar and Currans, made in form of a Pie. Carbolion, is a liquor of Wine Water and Salt to boile Fish in.
Caudle, is made of Ale, Oate-Meal (or Eggs) Mace, Sugar, and Sliced Bread.
Calver, is a term used to a Flook or Flounder, when it is to be boiled in Wine, Vinegar, and all sorts of Spices: and so kept in it.
Chewit, or small Pie; minced or otherwise.
Chivering Pudding, is an Hogs longest and fatest Gut, filled with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates boiled.
Carbonado, is to cut and slash any cold joynt of Meat and Salt it and then broiled it before the Fire: or Raw peeces of Meat thus broiled on the Fire, are termed of some Carbonadoes (of Beef because that is most used so) others call them Rashers of Beef.
Comfits, are round, long or square pellets of Sugar made by the Art of a Confectioner.
Champignions in Fricasee, is Mushrooms fried: they are also called Fungi and in English Toad Stools.
Deer, the flesh of Buck or Doe.
Dishmeat.
Dumpling, a Pudding of Meal or Grated Bread, Milk, Eggs, Suet, Currans &c. boiled in a cloth in a Pot: see Pudding.
Dredging, or breading of Meat.
Draw, as draw this Pullet, is to take the Guts out of its Belly.
Dress, is to prepare any Fowl for the Spit and Fire.
Eggs in Moon shine, are Eggs broken and boiled in Sallet-Oyle, till the Yolks become something hard, and so are eaten with slices of Unions fried in Oyle, Butter, Verjuice and Nutmeg, Salt: like Poached Eggs, with Butter, Vinegar and Pepper.
Fricase, or Fricasey, or Fricasse, or Fricate; are variaties of Meat boiled together in a Broth.
Fritters, are small Pancakes, having slices of Apples, in the Batter.
Florentine, is a made Dish of any sort of Flesh, or Fowl, minced, with one part made in Balls, and the other part with Butter and Yolks of Eggs dressed up, which may be served in a Dish, Pie, or Patty-pan.
Furmetry, or Furmety.
Forced or Farced, a Forced Leg of Mutton, is to stuff or fill it (or any Fowl with a minced Meat of Beef, Veal &c. with Herbs and Spices.
Fry, is to order Flesh or Fish for eating, in a Pan with Butter.
Foole, is a kind of Custard, but more crudely; being made of Cream, Yolks or Eggs, Cinamon, Mace boiled: and served on Sippets, with sliced Dates, Sugar, and white and red Comfits, strawed thereon.
Farcing, is stuffing of any kind of Meats with Herbs, or the like: some write it Forsing and Farsing. To Farce is to stuff any thing.
Fuel the Fire, see Timber.
Force Meat, is Meat with a stuffing of Herbs, or other thing made to that purpose.
Fillet of Veal or Beef, is a round peece cut of a Leg of Veal or peece of Beef and stuffed with Herbs.
Flee, pull of the skin.
Ginger-Bread, is made of Grated Bread, Ginger, Cinnamon, Sugar, with other Spices made into a paste with Rose-water.
Giblets, the Entrals of any Fowl, especially the Goose, as Heart, Gissern, Liver, Head, and great Gutt.
Grewel, is a kind of Broth made only of Water, Grotes brused, and Currans, sone add Mace, sweet Herbs, Butter and Eggs, and Sugar: some call it Pottage Gruel.
Grand Sallet, are of several sorts: some all sorts of pickles laid orderly in a great Dish, with a tree or some devise set in the middle of it, others of sorts of Souced Meats cut in slices, and with all sorts of coloured Jellies.
Grand Dish-meat, is the chief, or Principal Dish in a Feast, whether it be Flesh or Fowl, which is generally filled with variety of things.
Gigget of Mutton.
Gobbin, or Gobbet, or Gubbins; Meat cut in large peeces, as large as an Egg.
Galendine, is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret wine, and Vinegar, made as thick as Grewell.
Garnished, is to dress the sides of Dishes, to set them forth in great Feasts with Salt, Leaves, Flowers, Beets, Turnips, Carrots, and other kind of things, according to the Cooks ingenuity. Some say Garnish the Dishes.
Gammon of Bacon, or Ham.
Gravey, the fat as runs from Beef, or other Meat, in roasting.
Grilliade, is a Broiled Mess, or Meat broiled on a Grid-Iron.
Gelly, see Jelly.
Hash, is a Dish-meat made of any kind of flesh minced or in Gobbets stewed in strong broth with Spices, and served up in a Dish with Sippets: to Hash is to stew any Meat that is cold. The French call it Hach or Hachee.
Haggas pudding, is either a Sheep, Calves, or Hogs great Gut, or Belly Gut filled with a Calves, or Sheeps Chaldron minced, Eggs, Cream, Sugar, grated Bread, Salt, Currans, Marrow, Sewet, and some sweet Herbs, and so boiled up: the ordinary way is with Blood, Grates, Herbs and Sewet,
Ham or Westphalia Ham, is a Leg of Pork (if right, of a young Cub, or Bear) Salted dried and made black.
Hachis, Hachee, or Hach, see Hash.
Hautgoust, a thing that hath an high taste, viz. a Ho-goo.
Jelly, a kind of oily or fat liquor drawn from Calves or Neats feet boiled.
Jumballs, a kind of sweet Bread, made up in rouls, compounded of fine Flour, Eggs, Cinnamon, and Sugar. Some call them Jamballs.
Ipocras, a compound Wine made of Sack and divers Spices.
Jegote, see Giggett.
Jemelloes, is a Paste made like Butter, of fine Sugar, Yolks of Eggs, Musk, Carraway seeds searsed, Gum Dragon steeped in Rosewater and Flour run through a Butter squirt, and made into what fashion you please.
Interlarded, Bacon that hath Fat and then Lean, then fat and then lean, between one another.
Jole of Sturgion or Salmon, is the two quarters of them, the head parts being at them.
Indoice, is to rub the in-side of the Coffin of a Pie, with Butter very thin.
Leach, a kind of Jelly made of Cream, Ising-glass, Sugar and Almonds, with other compounds.
Links, a kind of Pudding, the skin being filled with Pork Flesh, and seasoned with diverse Spices, minced and tied up at distances.
Liveridg pudding, is the Hogs gut filled with the Liver boiled, and grated, and sifted through a Cullender, to which add grated Bread, Milk, Herbs, Salt, and other Spices and Sugar.
Lumber pie, made of Flesh or Fish minced and made in Balls or Rouls, with Eggs and hard Eggs, and so Baked in a Pye with Butter.
Lyth, or Lything, is Oatmeal or bruised Groats that thickens Broth.
Lear or Leir of an Egg, the White after it is beaten into a foam.
Larded Meat, is when long slices of Bacon are run through several places of it; as a Duck or Turky Larded or interlarded in the Breast. Mash, is to stamp and beat minced Flesh into a Paste almost.
Manchet, is White Bread made in Rouls, broad in the middle, and sharp at the ends.
Made Dish, is a Dish compounded or made of several sorts of Meat minced, or cut in pieces, stewed or Baked in paste, being liquor'd with Wine, Butter and Sugar.
Marchpane, is a round Cake raised in the edges with a Border, made of Almonds, Sugar, and Rose-water beaten to a paste.
Mead, or Meath, a drink made of Ginger, Sugar, Honey and Spring water boiled together.
Metheglin, a drink made of all sorts of wholsom Herbs boiled and strained with Honey and Water, and set to work with Bearm, as Ale or Beer.
Mackerons, see Mackrooms.
Melacatons, a kind of Fruit.
Mince, is to cut and chop Flesh very small. Mince pies are made of any Flesh cut small, and mixt with Raisins, Currans, Sugar.
Mustard, is a kind of sharp biting sauce, made of a small seed bruised and mixt with Vinegar.
Murine or Marinate, is to pickle any sort of Fish, for to keep them for half a year or a year together, by frying the Fish crisp in Oil, and putting them into a pickle of Wine, Vinegar, sweet herbs and Spices, with Lemon peels.
Marrow, the fat in large Beasts Bones. Marrow pies are made with it, with several other Ingredients, as sweet-breads, Potatoes, Artichokes, Bacon, Eggs with Fruit and Spices.
Maremaid pies, is a round Pie to be eaten cold, and is made of a Pig Boned and Quartered and Eels intermixt with Spices.
Mackrooms, a kind of roul of sweet Bread made of the same stuff as the Bisket is made of.
Milk pottage, is made of Water, Oat-Meal, a little Milk or Cream, Salt, and Fresh Butter; so of Rice Pottage, and other kinds.
Midcalf, the Intrals of a Calf, as Lights, Liver, Heart, and its appurtenances.
Neat, Beef of Oxe or Cow; but it is most used to the Tongue, as Neats Tongue.
Olio, is made of Flesh or Fish Minced, putting to it sweet herbs, grated Bread, Egs, Salt, Nutmeg, Pepper and Barberries, and make them into little Balls or Rouls; and so put into a Pie with variety of other Meats and Fruit.
Olio podrida, is a Rump of Beef, Bolonia Sausages, Neats Tongues boiled with Beef, Mutton, Venison, Pork cut in Gobbits as big as Eggs, also Carrots, Turneps, Onions, Cabbage, with a Faggot of sweet Herbs, &c. stewed together; then all sorts of Fowl stewed with Bread, Marrow, Artichokes, hard Yolks of Eggs, all served together in strong Broth finely stewed up; others call it Olla podrida, an Hotch-potch.
Olives, or Olines of Beef or Mutton, are the same cut in thin slices, and hackt with a Knife; then with a farsing of sweet herbs, hard Eggs, Beef Suet, or Lard Minced, Spices and Salt strowed or laid, on the slices, and so rolled up, and Roasted or Baked, and served up with a sauce of the Stuffing, Verjuice, and Gravy, and Sugar.
Omlet of Eggs, is Eggs beaten together with Minced suet, and so fried in a Pan, about the quantity of an Egg together, on one side, not to be turned, and served with a sauce of Vinegar and Sugar. An Omlet or Froise.
Olla, an Hotch-potch of several ingredients.
Poor Knights, are slices of White Bread dipt in Eggs, Cream and Sugar, fryed in Rose Water and Butter.
Puffe, is a roll of soft paste, made of Curds, Cream, Eggs, and Flower, and so fryed in Suet purified.
Pomass of a sheep, is all the Intrals, see Midcalf.
Petipetes, are Pies, made of Carps and Eels first roasted, and then minced, and with Spices made up in Pies.
Parmisan, or Parmisant, Old Cheese 7, 8, or 9 years of Age.
Parboile, is to half Boil any sort of Flesh or Fowl.
Po-tage, is strong Broth of Meat, with Herbs and Spices Boiled.
Pottage, is the Broth of Flesh or Fowl, with Herbs and Oatmeal boiled therein.
Paste, is fine Meal or Flower, Water and Butter mixed up.
Past Royal, is made of Flour, Sugar, Almond Milk, Burrer, Eggs, Rose Water, Saffron, Ambergrise and Musk worked up all cold together.
Puffe-paste, is made of Flour, cold Water and Butter, and laid in fleeces, with Butter between each, which makes it rise and swell in the Baking.
Pelipate or petite, is a French way of Mincing meat for Pies, with Lard cut amongst the Meat.
Panado, is a kind of Caudle, made of Water, grated Bread, Currans, Mace, Cinnamon, Sack, or White Wine and Sugar, with yolks of Eggs boiled.
Pap, of Nurses called papes, is Milk and Flour boiled together.
Pye, is any sort of Meat made up in a piece of fine Paste, made into diverse forms, as round, square cornered, &c. and called according to their filling, as Mince, Steak, Chaldron, Umble, Artichoke, or Eel Pies.
Pull, is to take the Feathers off Fowl; Pull off the Feathers.
Pine-Molet, is a Manchet of French Bread, with a hole cut in the top, and all the crum taken out, and filled with a composition of rost or boiled Capons minced and stampt to a Paste, with sweet Herbs, Eggs and Spices, &c. and so boiled in a cloth; and serve it in strong Broth, with several sorts of Fowls about it.
Posset, is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd.
Puffs, are slices of Lemon dipt in a Batter made of Eggs and sweet herbs minced small and Fried, after Sugared.
Pudding pie, is made of Bread, or Flour, or Rice and Milk Baked in a Dish.
Pudding, made of Groats and Blood and sweet herbs, and put in Swine or Beef Guts, and Boiled.
A Pudding, or Ball, or Dumpling, or Pot Ball, is Flour, Bread, Milk, and Eggs, with Sugar, Raisins, Currans, and Suet minced mixt together and put in a Bag, or made stiff into a Ball, and boiled. Some call this a Bag Pudding.
Press, is a cold Dishmeat made of a Swines Feet, Ears, Snout, and Cheeks boiled to a Jelly with Spices, make a lay of it, and press it square in a Cloth, then serve it up in slices.
Pancakes, is made of Batter fryed in a thin Cake in a Pan.
Poacht Eggs, are Eggs broken into boiling Water, and quickly taken out and eaten with Butter, Vinegar and Pepper.
Pickle, is a kind of drink that souced meats are kept in, and Fruit for Salleting is preserved with, generally it is made of Salt and Water, or Vinegar, Dill, and some other Spices.
Pistaches.
Pie-paste, is fine Flour, Butter, Eggs, Kneaden, or Moulden together.
Pasty, is paste rouled broad, and the Meat being laid in Order on it, is turned over, and made up on three sides, with garnishes about.
Quaking pudding, it is made of crumbs of Bread, Cream, Eggs and Spices.
Quodlings, or Codlings, are green Apples boiled.
Quince pie, or Coffin for Quinces, is an open crust set in corners, into which Baked Wardens or Quinces Preserved are put.
Quelque chose, is a kind of Fricasee made of Eggs, Cream, Nutmeg, Salt, Rosewater, Sugar and Butter, and slices of Apples fried in Cakes.
Quiddony, is a kind of quaking Jelly made of fair Water and Pippins, or Quinces or Plums well sugared, and put into Boxes.
Rasher, is a slice of Beef Fried or Broiled.
Ransoles, are kind of small Balls rolled up in fine Past made of these compositions, Beet leaves beaten, Sweetbreads minced, Marrow, Herbs, Raisins, Dates, Naple Bisket grated and made in a paste.
Roast, is to turn Meat on a Spit before the Fire, till the Bloody part be taken away.
Roast meat, any thing roasted.
Rand or Ran of Sturgeon, a thick piece out of the middle of the Sturgion.
Sauce; is any Liquor or liquid thing to be eaten with dry Meats, yet every Dish-meat hath its peculiar Sauce or Sallet.
Sallet, is either Sweet Herbs, or Pickled Fruit, as Cucumbers, Samphire, Elder-Buds, Broom-Buds, &c. eaten with Roasted meats.
Sausages, are Porket Gutts, or Hogs or Sheep Guts filled with Minced Pork, Suet, Salt, Pepper, and tied up in Links about a Fingers length.
Scotch Collops, are thin slices of Mutton or Beef, hackt and salted, then Broiled up quick; serve them up with Vinegar and Butter.
Stoffado, is a term for the Stuffing of any joint of Meat, or Belly of any Fowl, or the like.
Soops, are Broaths made diverse ways, according to the Cooks Art, or rather Sauces to be under Dishmeats, though such are generally eaten with spoons. Sop, is Toasted Bread steeped in Sack, Wine, or Ale, &c.
Soops, a kind of sweet pleasant Broth, made rich with Fruit and Spices.
Souce, or souce Drink, is a Liquor made of Salt and Water, or Vinegar, to preserve Flesh and Fish in; each thing having (in a manner) a peculiar Souse liquor to preserve it from stinking or putrifying.
Souced Meat, is either Flesh or Fish boiled whole, or rouled up in Collars, or like a Brawn, with sweet herbs and spices; and are to be eaten cold, and kept in Souce, Pickle, or the like.
Steaks, are the Breast, Loin, or Neck of Veal or Mutton cut into pieces, the Bones with the Flesh, and either Boil, Fry, or make them into Pies, seasoning them with Salt, Pepper, sweet herbs minced, Nutmeg, Ginger, &c.
Sugar plate, is White Sugar sifted, White of Egs, Gum Dragon and Rose Water beaten into a Paste, then moulded into any form, and so Print it.
Stewed Broth, is strong Broth boiled up with Raisins, Currans, Prunes, Mace, &c.
Stewed Meat, is to boil Meat gently over a soft fore.
Skink, a kind of Pottage made of Beef Broth with sweet Herbs, sorts of Spices, Marrow Bones, and thickned with grated Bread.
Snow Cream, is made of Cream, Eggs, Rosewater and Sugar, beaten into a Froth like Snow.
Sillibub, is made of Vinegar and New Milk, the Curd mixt with Cream, Sugar, Currans, Cinnamon.
Spitch-cock, is a dish of large Eels Fried cut into 3 or 4 pieces, with their skins on.
Sippets, are slices of Manchet, to set out dishes (as a Garnish) especially in Broths.
Slash, or Scorch, is to cut and scorch it cross with a Knife before it be Fryed.
Slice, a thin piece of Bread or Flesh.
Searce, or Sift, is to take fine Meal from the course.
Strain, is to force liquid and soft thing through a Cloth, to keep it from dross and dreggs.
Salmagrundi, an Italian dish-meat made of cold Turkey and other Ingredients.
Scald, is to put any Fowl or the like into hot boiling Water, and take it out again.
Spit such and such a thing, is to put the Broach through it.
Tansy Cake, is made of grated Bread, Eggs, Cream, Nutmeg, Ginger, mixed together and Fried in a Pan with Butter, with green Wheat and Tansy stampt.
Taffaty Tarts, are made like little Pasties, round square, or long, the Paste being rolled thin, and Apples in Lays, strewed with Sugar, Fennel seeds, and Limon Peel cut small; then Iced in the Baking.
Tortelleti, or little Pasties.
Toasts, are shives of Bread, dried, and made hard and hot before a Fire.
Tripes, are the Belly of a Cow or Oxe, cut in pieces and souced, and after fried with Butter, and eaten with Mustard.
Trotter Pie, is an Apple Pie mash'd in the Crust after it is Baked, having Cream and Yolks of Egs beaten together, put in it and stirred up.
Triffel, is Cream boiled with Sugar, Mace and Cinnamon; when it is Blood warm, put in it a little Runnet which thickens it, being cold, serve it up with Sugar scraped on it.
Tarts, are Apples laid in Paste, in Dishes, Patty pans, or round Pies, Stewed or Baked with Sugar and Orangado, or Lemond on sucket cut small. Tarts are thus ordered of all other kinds of Fruits.
Timber the Fire, is to mend the Fire, make it burn better, by putting more Fuel of Wood or Coles to it.
Truss, or Trussing, is the dressing and ordering of Fowl for the Pot or Spit, by turning up the Legs and Wings.
Turn round, is to keep an even hand on turning the Spit, by the Turn-spit.
Verjuice, is the Juice of Crabs, or sour Apples.
Vinegar, is White or Claret Wine turned sour.
Umble Pie, is a Pie made of the Intrals of a Deer, as Heart, Liver, &c.
Wassell, is a drink of Ale, roasted Apples, Sugar and Cinnamon mixt. Of some called Lambs-Wool.
Whipt Cream, it is beaten thick with a Whisk, then eaten with Cream and Sugar.
White-pot, it is a kind of Custard, and is made in a Crust or Dish, with these compositions of Cream, Eggs, Pulp of Apples, Sugar, Mace, Cinnamon, and Sippets of White Bread.
Walm, a little seething or boiling of any Liquor in a Pot.
Wivos me quidos, or the Spanish way of dressing Eggs, which is to set them over the Fire with Sack, Sugar, Nutmeg, Salt, and juice of Lemon, and let them heat till they be thick.
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Chapter 3, Item 29h
Instruments belonging to a skillfull cook & scullion.
[Section of text found in the manuscript copy but scored through and subsequently not included in the printed volume: Harleian MS2031, f. 152d, immediately following The Names of Several Dish-Meats, and Cooks Terms Alphabetically. It resembles the section on Cook's Instruments in Chapter 21.]
ffire fork,
fire shovell,
tonges,
chafing dish,
stews,
spits,
Iron skuers,
Ladles,
large Knife, Cleever & chopping knife
dripping pan,
Ladles & Beaster,
Iron Skewers,
meate forkes,
Toasting forkes,
pots,
pans,
pipkins,
saucepans,
poddingers,
ffeather Beaster
cullender,
morter & pestle
Iging Iron,
patty pans,
py pans made of tyn with lose bottoms,
Larding pin,
Runners,
Twichers or Runner with Twichers
Rowling pin,
Custard gages or ----- [blank],
a garnisher
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Chapter 3, Item 30a
Things necessary for a Baker
[Section of text found in the manuscript copy but scored through and subsequently not included in the printed volume: Harleian MS2031, f. 152d, immediately preceding Terms used by Bakers]
Things necessary for a Baker
Gorse made up into Kids,
Small wood made up in ffagotts,
a pikell or pitch-fork
a Maukin or scovell, or oven sweep,
a Molding board
a Trough or kneading Trough,
a Bread board,
a peele, & those of severall bigness,
a Grater, or dough skrap,
a dough knife,
a Brake,
a custard dish: or filling dish,
an Arke or Bolting Mil,
an Haire sive,
a silk sive or fine sive,
a paire of scales, & weights,
a pricking Iron,
a Seal, or marking,
an Oven with a oven Stock, to cover the oven mouth,
an ---- [blank],
a shovell,
a wing or fine Brush, a Laver, yest, or Berme
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Chapter 3, Item 30b
Baker's terms
Terms used by Bakers.
Grind the Corn, to put it on the Mill to crush and bruse it.
Dress the Meal, is to sift it through a Sive, to take the fine from the course.
Fine Flower, the Dant or Heart of the Corn.
Bran or Scufting, the Husk of the Corn.
Bolt the Meal, is to turn through a courser cloth, to make a courser Flower. This is called a Bolter.
A Batch, is as much Flower made into Dough, as is baked at a time.
Season the Liquor, is to put Salt or Spices in the hot Water, that is to Knad the Meal.
Leaven, is Dough kept unbaked till it be Sower.
Leaven the Batch, is to put the Leaven broken in Water, and hide it into the middle of the Meal to sower the whole Batch.
Blend it up, is to mixt the Flower and Liquor to make it into a Paste.
Knead it, working the Flower and Liquor together. Dough or Paste, is the Batch unbaked.
Break it, is to beat it with a long round thick Beater.
Couch the Dough, is the taking of it up as the Breaking puts it abroad.
Weight the Dough, is to weigh it so and so according to the Prices of the Loaves.
Mould it, make it into Loaves, or Roulls.
Cut it, is the running the Knife round the Loafe, or Roul.
Prick the Loafe, is to make little holes on the top of the Loafe with a Bodkin.
Seal or Mark the Loafe, is to set the Bakers name or mark on it, that it may be known whose Bread it is if faulty, or not well made.
Set in, is the putting of the Loafe into the Oven.
Draw the Bread, when it is well Baken, then it is taken out of the Oven.
Fire the Oven, put Fire and Fuel in it, to heat
Sweep the Oven, is to make it clean from Ashes.
Ashes, is the out-cast of the Fireing.
Close the Oven, is to draw the stock before the Oven Mouth.
Stop the Oven, is to Lute about the Oven stock; with Clay or Dirt out of the Street, to keep the heat in.
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Chapter 3, Item 30c
Bread types
Several sorts of Bread.
White Bread, in Loaves, Roulls or Cakes: which is of pure fine Flower.
Manchent, or Roul bread: called also a Wigg.
Boulted Bread, or Wheaten Bread; being courser then White, and worked up with Barme or Yest.
Brown Bread, or Brown-George: the blackest and coursest Bread, being the Meal and Bran together.
French Bread, a light spungy Bread kneaden with Eggs.
Leaven Bread, a close well made Bread, worked up with Leaven.
Jannock Bread, a Sower Bread made of Oates.
Jamballs, a sweet Bread made up in Rouls.
Cracknel Bread, Kneaden with Saffron & Currans.
Bisket Bread, a sweet Bread made of fine Flower, Eggs and Sugar.
Almond Bread, made of fine Flower, Sugar and Almonds.
Mackeron, a Sweet Bread made in Roulls.
Barra Pickled, a light Bread made in round Cakes.
Oate-Bread, made of Oate-Meal Leavened.
Bread, made of Roots, as Ground-Artichoke, Potatos, Turnips, &c.
Horse Bread, made of Bean and Pease, &c. with Scuftings of other Corn.
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