A Proper New Book of Cookery
A Proper New Book of Cookery (orthographia antiqua A proper newe booke of cokerye) est liber de re coquinaria ante annum 1545 scriptus eoque anno Londinii divulgatus. Haec res continentur: De temporibus anni in quibus carnes ad consumendum idonei sunt De dierum pinguium et tenuium servitio De carnium praeparatione praecepta 8, scilicet: To dresse a crab To make a stewed brothe for capons, mutton, biefe or any other hote meate, and also a brothe for all manar of freshe fisshe To make pyes To bake veneson To roest veneson Chekyns upon soppes A pikesauce for a pike, breme, perche, roche, carpe, eles, floykes and all maner of brouke fisshe To make a custarde De ferculis praecepta 49, scilicet: To make clere jelly To make a dissh full of snow To frye beanes To make pan puffe To make bleaw manger To make pies of grene apples To bake chekyns in like paest To bake pigeons in short paest as you make to your baken apples To make vautes To make pescoddes To make stockfritures To stewe tripes To make a pye of alowes To make shorte paest for tart To make a tarte of beanes To make a tarte of goseberies To make a tarte of medlers To make a tarte of damsons To make a tarte of borage floures To make a tarte of marigoldes, primroses or couslips To make a tarte of strawberies To make a tarte of cheries To make a tarte of spinage To make a tarte of chese To make a stew after the guise of Beyonde the Sea To make egges in moneshine To make an applemoyse To frye trypes To make a tarte of prunes To make couertarte after the Frenche facion To stew capons in white broth For gusset that may be an other potage To make a whyte broth An other broth with long wortes To make a freasys at night To make shoes To make porray To stew bones or gristles of beife For to stewe mutton To stewe stekes of mutton For to make wardens in conserue