The Good Huswyfs handmaid ; A booke of Cookerie c. 1588

XAC2 548.10
The Good Huswyfs Handmaid ;
A booke of Cookerie
c.1588

The table of all principail matters contained in this booke.

To boile Mutton seaven sundry waies	fol. 1
To boile mutton for a sick body.	2
Balles of Mutton	3
To boile a Capon with Orenges after mistres Duffieldes way.	ib
To boile a Capon in white broth foure maner of waies	3-4
Sops for a capon	4
Sops for Chickens.	5
To boil a mallard two sundry waise.	ib
To boile a Ducke.	ib
To boil Stackdoues	ib
To boile a Conie with a pudding in his belly.	6
To boile chickens or capons.	ib
To boile chickens three other waies.	6-7
For to seeth hennes and capons in winter white broth	ib
To boile calues feete Lambs feet.	ib
To broile a tripe.	ib
To boil tripes,pigs petitoes, or Neats feete.	8
To boile pigs petitoes another way.	ib
To boile chickens after the French.	ib
To boil tripes after the faishion.	ib
How to make Longworts	ib
Triped mutton.	ib
To boile a Lambs head and purtenance.	ib
To boile quailes.	9
To smere a Conie.	ib
For to make Hodgepote two waies.	ib
To boile a brawne.	ib
To make a good white broth.	10
Howe to make (f,s)a(r,c)ts of portingale.	ib
Howe to make (f,s)ystes of portingale.	ib
How to make Frenche pottage	ib
To make fine pap.	11
A broth for a weake body	ib
A good way to powder or barrell beefe.	ib
For to keep Lard three maner of waies	11-12
How to make Blamieger two wayes	ib.
To make stued broth eyther fot flesh or fish.	13
Stewed steakes	ib.
How to stue a capo(n) three waies	ib.
To stue birds.	14

To stue Larks or Sparrowes.	ib
To stue a Mallard.	14
To stue a Cocke	15
To stue a Neats foot.	ib
To make stued pottage in Lent	ib
To stue beefe two waies	16
To make brine to keepe Lard.	ib
For to make Maunger blaunch.	ib
To sawce a pig.	17
To make a past, & to raise coffins	ib
To make fine past two other waies	ib
To bake venison, or mutton insteed of venison.	ib
For to make sweete pies of Ueale.	18
To make Chewets four waies.	ib
How to make especiall good pies, &c	19
To bake chickens foure waies.	20
To bake a Turkie	ib
To bake a Fesant.	ib
To bake a Red Deare.	ib
To bake Uenison	ib
To bake a Crane or a bunard	ib
To bake a mallard.	ib
To bake a wild boar.	ib
To bake wild Ducks	ib
To bake caslues feet two waies.	ib
How to bake a Pig.	ib
How to bake a Pig*ata	23
To bake Neats tong	i
To bake a*****	ib
To bake a gammon of bacon.	ib
How to make a rare conceit with veale.	ib
A florentine.	24
A pie to keep long.	ib
A pie to keep long.	ib
To bake small meats.	ib
To make a pie in lent	25
To make a custarde in Lent.	ib
How to bake Oysters shele and all	ib
To bake peares, quinces and Wardens,	ib
To bake Orenges two waies,	26

To bake peaches.	28
How to bake pippins,	ib
To make a custarde two waies,	ib
To make tarts neenteen waies,	29,30,31,32
How to make Allowes(alsowes) of mutton.	ib
To rost a Gibot of mutton.	ib
How to rost a hare	33
To rost a calues head	ib
To rost a capon, fesant or partridge	ib
How to roste venison,	ib
How to roste Quaile,	ib
To roste a crane, Heron or Bicture	ib
How to rost a Plouer or Snite.	34
To roste woodcocks	ib
To make fine Rice pottage,	ib
To make good Lenton Pottage,	ib
To seeth a Pike, carp, & Carnard.	ib
To seeth fresh Salmon, Bream, Roches, Flounders, Eeles, Stockfish, a Dorte or Mullet,	35
To stue herrings,	36
How to roste a peice of Stockfish,	ib
To make hering pies	ib
To bake a carp, a *oll of fresh salmon, a breame, a gurnard, s trout.	37
How to make a good Marchpane	ib
To make good Restons,	38
To make a Uaunt,	ib
For to make Frians,	39
To make snowe.	ib
To make Gellie fowre sundrie waies,	40,41
All necessaries belonging to a banquet,	42
A tissa*	ib
To clariffie Whey,	ib
To make fillets of Gallentine two waies,	43
Tostes of Ueale,	ib
An Apple Moye	ib
To make Pescods two waies,	ib
Pettle seruices,	44
Spanish balles,	ib
Balles of Italie.	ib
Howe to make Almonde butter. &c.	ib
To make Ipocras two waies,	ib
Egges upon sops, and to make Egs in Lent.	ib
To make cast cream two waies.	46
To make clouted creame after Mistrese **ors way.	56
To make creame of Almonds,	ib
A posset curd,	47
Mistres Drakes way to make soft cheese,	ib
To make fritters six sundrie waies,	48
To make Pancakes,	49
For to make puddings three waies,	ib
To make a tansey three seueral waies,	ib
The making of manchet two waies.	51
To make short cakes	52
Howe to mak butterd beer	53
A purgation,	ib
The order how al manner of meats should bee serued, with their sauces.	54
FINIS