[Sca-cooks] Well, in *that* case... some recipes

[Kirrily Robert]

OK, here's tonight's transcriptions.  They're from The Good Huswife's
Jewell, by Thomas Dawson, published 1596 in London.

Particular features of interest here include a recipe including
"potatons", a rather topical recipe for rosehips, the world's shortest
and most pointless recipe for pigeon, and a recipe advising you to strew
spices upon your cock.

Feedback/questions/etc welcome -- especially if you note any typos that
look more like keyboard errors than lack-of-standardised-spelling.

Yours,

Katherine




To make a Tarte of Prunes

Put your Prunes into a pot, and put in red wine or claret wine, and a
little faire water, and stirre them now nad then, and when they be
boyled enough, put them into a bowle, and straine them with sugar,
synamon and ginger.

To make a Tart of Ryce

Boyle your Rice, and put in the yolkes of two or three Egges into the
Rice, and when it is boyled, put it into a dish, and season it with
Suger, Sinamon and Ginger, and butter, and the juyce of wo or three
Orenges, and set it on the fire againe.

To make a Custard

Breake your Egges into a bowle, and put your Creame into another bowle,
and straine your egges ino the creame, and put in saffron, Cloves and
mace, and a little synamon and ginger, and if you will some Suger and
butter, and season it with salte, and melte your butter, and stirre it
with the Ladle a good while, and dubbe your custard with dates and
currans.

To make a Tarte of Wardens

You must bake your Wardens first in a Pie, and then take all the wardens
and cut them in foure quarters, and coare them, and put them into a
Tarte pinched, with your Suger, and season them with Suger, Synamon and
Ginger, and set them in the Oven, and put no cover on them, but you must
cutte a cover and lay on the Tart when it is baked, and butter the Tarte
and the cover too, and endore it with suger.

To make a tarte with butter and egges

Breake your egges and take the yolkes of them, and take butter and melte
it, let it bee verie hot readie to boyle, and put your butter into your
egges, and so straine them into a bowle and season them with suger.

To make a tarte of Spennedge

Boyle your Egges and your Creame togither, and then put them into a
bowle, and then boyle your Spinnedge, and when they are boyled, take
them out of the water and straine them into your stuffe before you
straine your Creame, boyle your stuffe and then strain them all againe,
and season them with suger and salt.

To make a tarte of Strawberries

Wash your strawberies, and put them into your Tarte, and season them
with suger, cynamon and Ginger, and put in a little red wine into them.

To make a Tarte of hippes

Take Hippes and cutte them, and take the seedes out, and wash them verye
cleane, and put them into your Tarte, and season them with suger,
sinamon and ginger.

So you must preserve them with suger, Cinamon and Ginger, and put them
into a gelly pot close.

To bake the Humbles of a Deere

Mince them verie small, and season them with pepper, Cinamon and Ginger,
and suger if you will, and Cloves and mace, and oates and currants, and
if you will, mince Almondes and put unto them, and when it is basted,
you must put in fine fat, and put in suger, cinamon and Ginger, and
let it boile, and when it is minced, put them together.

To make a veale pie

Let your Veale boyle a good while, and when it is boyled, mince it by it
selfe, and the white by it selfe, and season it with salt and pepper,
cinamon and ginger, and suger, and cloves and mace, and you muste have
prunes and raisons, dates & currantes on the top.

For to make mutton pies

Mince your Mutton and your white together, and when it is minced, season
it with pepper, cinamon & ginger, and Cloves and mace and prunes,
currants and dates, and reasons and harde egges boyled & choped verie
small, and throw them on the top.

To bake calves feete

Season them with salte & pepper, and butter, and Currantes if you will,
and when they bee baked, put in a little white Wine and suger, or
vinegar and suger, or vergice and suger.

To bake Chickens in a Cawdle

Season them with salt and pepper, and put in butter, and so let them
bake, and when they be baked, boile a few barberries and pruines, and
currants, and take a little white wine or vergice, and let it boile and
put in a little suger, and set it on the fire a little, and straine in
two or three yolkes of egges into the wine, and when you take the dish
of the fire, put the prunes and currants and barberies into the dish,
and then put them in altogether, into the pye of chickins.

To bake pigeons.

Season them with Pepper and Salt and butter.

To bake a Conie

Season him with Pepper and Salt, and put in butter and currantes, and
when it is baked, put in a little vergice and suger into the pie, and
serve it up.

To bake a Gammon of bacon and keepe colde

You must first boyle him a quarter of an houre before you stuffe him,
and stuffe him with sweete hearbs, and harde Egges chopped together, or
parselie.

To bake a Fillet of beefe to keepe colde

Mince him very small, and seeth him with pepper and salt, and make hym
by together accordingly, and put them in your pie, and larde him verie
thicke.

To make fine bread

Take halfe a pound of fine suger well beaten, and as much Flower, and
put thereto foure Egges whites, and being very well beaten, you must
mingle them with anniseedes bruised, and beeing all beaten togither, put
into your moulde, melting the sauce over first with a lyttle butter, and
set it in the Oven, and turne it twice or thrice in the baking.

To bake a Neates tongue

First pouder the tongue three or foure dayes, and then seeth it in faire
water, then blanche it and Larde it and season it with a little pepper
and Salt, then bake it on Rie paste, and before you cloase up your pie,
strowe uppon the tongue a good quantitie of Cloves and Mace beaten in
powder, and uppon that halfe a pounde of Butter, then close by your pye
verye close but make a rounde hole in the toppe of the pie.  Then when
it hath stoode more then foure houres in the Oven, you must put in halfe
a pint of Vineger or more, as the Vineger is sharpe, then close up the
hole very close with a peece of past and set it in the oven againe.

To make muggets

First perboyle them, and take white and chop them both together, and put
Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper
and Suger if you will, twoo or three yolkes of Egges, and seeth them
altogeather with Salt, and put in the stuffe into the cawles of Mutton,
and so put them in dishes, and take two or three egges white and all,
and put them on the cawles, and make some prettie sauce for them.

To make fillets of beefe or clods instead of red Deare

First take your Beefe, and Larde it very thicke, and then season it with
pepper, and Salt, Sinamon and ginger, Cloves and Mace good store, with a
greate deale more quantitie of pepepr and Salte, then you would a peece
of Venison, and put it in covered Paste, and when it is baked, take
vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie,
and stope it close, and let it stande almost a fortnyght before you cut
it up.

To make a tarte that is courage to a man or woman

Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and
pare your Potaton, and scrape your rootes and put them into a quart of
wine, and let them boyle till they bee tender, & put in an ounce of
Dates, and when they be boyled tender, Drawe them through a strainer,
wine and all, and then put in the yolkes of eight Egges, and the braynes
of three or foure cocke Sparrowes, and straine them into the other, and
a little Rose water, and seeth them all with suger, Cinamon and Gynger,
and Cloves and mace, and put in a little sweet butter, and set it upon a
chafingdish of coles betweene two platters, and so let it boyle till it
be something bigge.

To stewe a Cocke

You must cutte him in sixe peeces, and washe hym cleane, and ake
pruines, Currantes and Dates cutte verye small, and Reasons of he Sunne,
and Suger beaten verye small, Cinamone, Gynger, Nutmegs likewise beaen,
and a little Maydens hayre cutte very small, and you must put him in a
pipkin, & put in almost a pinte of Muscadine, and then your spice and
Suger uppon your Cocke, and put in your fruite betweens every quarter,
and a peece of Golde betweene every peece of your Cocke, then you must
make a Lidde of Woode fit for your pipkyn, and close it as close as you
can with paste, that no ayre come out, nor water can come in, and then
you must fill two brasse pots full of waer, and set on the fire, and
make fast the pipkin in one of the Brasse pottes, so that the pipkins
feete touch not the brasse pot bottom, nor the pot sides, and so let
them boyle foure and twentie houres, and fill up the pot still as it
boyles away, with the other pot that standes by, and when it is boyled
take out your Golde, and let him drinke it fasting, and it shall helpe
him, this is approoved.

To preserve all kinde of fruites, that they shall not breake in the
preserving of them.

Take a platter that is playne in the bottome, and laye suger in the
bottome, then cherries or any other fruite, and so between everie row
you lay, throw suger, and set it upon a pots heade, and cover it with a
dish, and so let it boyle.

To make a sirop for bake meates

Take Ginger, Cloves and Mace, Nutmegs, beat al these togeather very
fine, and boyle them in good red Vineger until it be somewhat thicke,
thyse beeyng doone, draine your pye when it is harde baked, and a small
hole being made in the cover hereof at the first, with a Tunnell of
paste, you must powre the sirropps into the pye, that doone, cover the
hole with paste, and shalb the pye well, and set it againe in the Oven
till it be throughly baked, and when you have drawne it, turne the
bottome upward until it be served.

To roast a Carpe or Tench with a Pudding in his belly

Take the Rones of a Pike and choppe them very small, and put in grated
bread, two or three egges

--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"