A
BOOK OF
COOKRYE
Very Necessary for
all such as delight
therin.
Gathered by
A. W.And now newlye enlarged with the serving in of the
Table.
With the proper Sauces to each of them convenient.
AT LONDON
Printed by Edward
Allde
. 1591.[A. W., London, 1591. Originally published 1584]
The order how Meats should be served to the Table,with their
sauces
The First course.
Potage or stewed broth. boiled meat or stewed meat.Chickins and Bacon.Powdred Beefe.Pyes, Gooce, Pigge.Rosted Beefe.Rosted Veale.Custard.
The second course.
Rosted Lamb.Rosted Capons.Chickins.Pehennes.Bakte Venison, Tart.
The service at Supper.
Potage or Sew.A Sallet.A Pigges petitoe.Powdred Beef sliced.A shoulder of mutton or a brest.Vele, Lamb, Custard.
The second course.
Capons rosted.Cunnies rosted.Chickins rosted.A Pye of Pigions or Chickins.Baked Venison, Tarte.
The service at Dinner.
Brawne and Mustard.Capons stewed in white broth.A Pestell of Venison upon brewes.A chine of Beef & a brest of mutton boild.Chewets or Pyes of fine mutton.Three green geese in a dish, sorrell sauce.For a stubble goose, mustard and vinagre.After Alhalowen daye a Swan, sauce Chaudron.A Pigge.A dubble Rib of Beef rosted, sauce Pepper and Vinagre.A loyne of Veale or brest, sauce Orenges.Half a Lamb or a Kid.Two Capons rosted, sauce wine & salt,Ale and Salt except it be upon sops.Two Pasties of falow Deer in a Dish.
A Custard.A Dish of Leash.
The second course.
Jelly.Pecock, sauce wine and Salt.Two Cunnies or half a dozen of rabbets.sauce Mustard and Sugar.Half a dozen of chickins upon sorrel sops.Half a dozen of Pigions.[
Relationship of the columns in below table is a bit vague; middle lines may havethe wrong sauce.
]Mallard.Teale.Gulles.Storke.Hernsew.Sauce Mustard and Vinagre.Crane.Curlew.Bittur.Bustard.Sauce Gallentine.Fesand, sauce water and salt with Onions sliced.Half a dozen of Woodcocks, sauce Mustard and Sugar.Half a dozen of Partriges.Half a dozen Railes sauced as the Fesand.A dozen of Quailes.A dish of Larkes.A pasty of red Deere.Tarte, Ginger bread, Fritters.
Service for Fish daies.
Butter.A Sallet with hard Egges.Potage of sand Eeles and Lamprons.
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