[A booke of cookerie, otherwise called the good huswiues handmaid.]
- Title
- [A booke of cookerie, otherwise called the good huswiues handmaid.]
- Publication
- [London] :: [E. Allde,
- 1597]
- Rights/Permissions
-
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- Subject terms
- Cookery -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A16381.0001.001
- Cite this Item
-
"[A booke of cookerie, otherwise called the good huswiues handmaid.]." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A16381.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
-
The good Huswiues hand∣maid, for Cookerie in her Kitchin in dressing all maner of meat, with other wholsom diet, for her & her houshold. &c.
-
part
- To boile mutton with mallowes or turneps.
- To boyle mutton with Spinage.
- To boyle mutton with Carrets.
- To boyle mutton with Coleworts.
- To boyle a legge of mutton with a pudding.
- To boyle a leg of mutton with Lemmons.
- To boyle mutton with Endiue, Borage, or Let∣tice, or any kinde of hearbes that may serue thereunto.
- To boile mutton for a sicke bodie.
- To make balles of mutton.
- To boyle a Capon with Orenges after Mistres Duffelds way.
- To boyle a Capon in white broth.
- An other way to boyle a capon in white broth.
- To boile a Capon in brewes.
- To boyle a Capon with Orenges or Lemmons.
- To make Sops for a Capon.
- To make Sops for Chickens.
- To boyle a Mallard with cabage.
- To boile a mallard with Onions.
- To boyle a Ducke.
- To boyle Stockdoues.
- To boyle a Conie with a pudding in his bellie.
- To boyle Chickens or Capons.
- To boyle Chickins with a Cawdle.
- To seeth chickens in Lettice.
- How to boile chickens with hearbs.
- How to seeth Hennes and Capons in Win∣ter in white broth.
- To boyle Calues feet or Lambs feet.
- How to boile a tripe.
- To boyle tripes, pigs petietots or Neates feet.
- How to boyle pigs petitoes ano∣ther way.
- To boyle Chickens after the French fashion.
- To boile tripes after the French fashion.
- How to make long worts.
- Triped mutton.
- How to boyle a Lambs head and purtenance.
- How to boile Quailes.
- How to smere a Conie.
- How to make Hodgepot.
- How to a make Hodgepot in pots.
- The order to boyle a brawne.
- How to make a good white broth.
- How to make Farts of Portingale.
- How to make Fystes of Portingale.
- How to make French pottage.
- How to make fine pappe.
- A broth for a weake bodie.
- A good way to powder or barrell beefe.
- How to keep Lard after my Lord Ferries way.
- How to keepe Larde after my Lady We∣stone Brownes way.
- The keeping of Lard after my Lady Marquesse Dorsets way.
- To make Blaminger.
- How to make Blaminger without Creame or Egs.
-
Stewed meates.
- To make stewed broth either for flesh or fish.
- To make stewed steakes.
- To stew a capon in white broth.
- To stew a Capon in Lemmons.
- To stew Chickens.
- To stew birdes.
- To stew Larks or Sparrowes.
- An other way to stew Larkes.
- How to stew a mallard.
- To stew a Cocke.
- How to stew a Neates foote.
-
How to make stewed pottage in L
. - How to stew beefe.
- Another way to stew Beefe.
- How to make brine to keepe Lard.
- To make Maunger Blaunch.
- How to sowce a Pigge.
-
Baked meates.
- To make paste, and to raise coffins.
- To make fine paste another way.
- To make short paste in Lent.
- How to bake Venison, or mutton in∣stead of Venison.
- How to make sweet pies of Veale.
- How to make Chewets of Veale.
- How to make chewets another way.
- How to make Chewets in Lent.
- How to make Oyster chewets.
- How to make speciall good pies either of mutton or Veale.
- To make paste, and to bake chickens.
- To bake chickins in Summer.
- To bake chickens in winter.
- To bake Chickens with Damsons.
- How to bake a Turkie.
- How to bake a Fesant.
- To bake a Capon insteed of a Feasant.
- How to bake Red Deare.
- How to bake Venison.
- How to bake a Crane or a bustard.
- How to bake a Mallard.
- How to bake a wilde boare.
- How to bake wilde Duckes.
- To bake calues feete.
- To bake Calues feete after the French fashion.
- For to bake a Pigge.
- To bake a Pig like a Fawne.
- How to bake a Neats tong.
- How to bake an Hare.
- For to bake a Gammon of Bacon.
- To make a rare conceite, with Veale baked.
- To make a florentine.
- To make a pie to keep long.
- To bake small meats.
- How to make a pie in Lent.
- How to make a Custard in Lent.
- To bake Oysters shels and all.
- To bake Peares, quinces, and wardens.
- To bake quince pies.
- To bake orenges.
- Another good way to bake Orenges.
- To bake Peaches.
- To bake pippins.
- To make a good Castard.
- How to make a Custard in Lent.
- Another way to make a Custard in Lent.
- To make a tarte of apples and Orenge pilles.
- How to make a tart of Apples.
- To make a good tart of Cheries.
- To make a tart of Cheries, when the stones be out, another way.
- To make a tart of Damsons.
- How to make a tart of Egges.
- To make a good tart of Creame.
- How to make a tart of Prunes.
- How to make a tart of Spinnage.
- To mke a tart of Veale.
- Ho to make a tart of cheese
- To make a tart of almonds.
- How to make a tart of Medlers.
- How to make a tart of hippes.
- How to make a Curde tart.
- How to make Lumbardy tarts.
- To make a tart of bread.
- A tart to prouoke courage either in man or woman,
- How to make a tart of Gooseberies.
- Rosted meats.
-
To seeth fish.
- To make fine rice pottage.
- To make good Lenton pottage.
- How to seeth a Pike.
- How to seeth a carpe.
- How to seeth a Gurnard.
- To seeth fresh Salmon.
- How to seeth a Breame.
- To seeth Roches, Flounders, or Eeles.
- How to seeth Stockfish.
- To seeth a Dory or a Mullet.
- To stewe Herrings.
- To roste a peece of Stockfish.
-
To bake fish.
- To make herring pies.
- How to bake a Carpe.
- How to bake a ioll of fresh Salmon.
- How to bake a Breame.
-
How to bake a Gurnard with
- How to bake a trout.
- How to make a good marchpane.
- To make good Restons.
- How to make a Vaunt.
- How to make Frians.
- How to make frians in Lent.
- How to make Snowe.
- To make a good Gellie.
- To make Gellie both white and red.
- To make gellie with flesh.
- To make gellie with fish.
- All necessaries apperteyning to a Banquet.
- To make a Tyssan.
- How to clarifie Whey.
- How to make fillets Gallantine.
- How to make Gallantine.
- How to make tostes of Veale.
- To make an apple moyse.
- To make Pescods.
- To make pescods another way.
- Pettie seruices.
- To make Spanish balles.
- To make balles of Italie.
- To make almond butter after the best and newest maner.
- How to make Ipocras.
- To make Ipocras another way.
- To make Egs vpon sops.
- To make Egs in Lent.
- How to make caste creame.
- To make caste Creame another way.
- To make clowted Cream after Mistres Horsmans way.
- How to make Creame of Almonds.
- How to make a good posset curde.
- Mistresse Drakes way to make soft Cheese all the yeere through, that it shall be like rowen Cheese.
- To make Fritters.
- To make Curde Fritters.
- To make Fritters with marrow.
- How to make Stocke Frittors.
- How to make Frittors with Apples.
- How to make frittors of spinage.
- To make Pancakes.
- To make good white puddings.
- To make Puddings.
- To make Ising puddings.
- How to make a tansey.
- How to make a tansey another way.
- How to make a tansey in Lent.
- The making of fine manchet.
- The making of manchets after my Ladie Graies way.
- To make short cakes.
- How to make leauened bread.
- How to make buttered Beere.
- A Purgation.
- The order howe all maner of meates should be serued to the table, with their proper sawces both for flesh and fish.
-
part
- The table of all the prin∣cipall matters contained in this booke.