The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing.
- Title
- The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing.
- Author
- Dawson, Thomas.
- Publication
- At London :: Printed by E. Allde. for Edward White, dwellimg [sic] at the little north doore of Paules Church at the signe of the Gun,
- 1597.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery, English -- Early works to 1800.
- Canning and preserving -- Early works to 1800.
- Carving (Meat, etc.) -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A69185.0001.001
- Cite this Item
-
"The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A69185.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- title page
- The Table.
-
A Booke of Cookerie.
- To boyle mary bones for for dinner.
- To boyle a Capon.
- To boyle a capon with Orenges.
- To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.
- Mutton boyled for supper.
- To boyle Mutton with Nauons.
- To boyle a Lambes head with purtenaunces.
- To stewe a Capon for Dinner.
- To boyle a capon in white broth.
- To boyle Chickens.
- To boile chickens with Spinnage and Lettice.
- To make Peares to be boiled in meate
- To farse a cabbadge for a banquet dish.
- To boyle a breast of Veale or Mutton farced.
- To boile a Mugget of a sheepe.
- To boile Mutton for Supper.
- To boile a neates tongue to Supper.
- To boile Mallards, Teales, and chines of porke with Cabbadge.
- For a Goose gibluts and pigges petitose.
- For fricasies of a lambes head and purtenance.
- For fricasies of Neates feete for supper.
- A fricase of Tripes.
- To rost a lambes head.
- To make a pie in a pot.
- To make allowes to roste or boile.
- To make red deere.
- To farse all things.
- A sop of Onions.
- To make gallantine for flesh or fish.
- To stewe Oysters.
- To bake aloes of Veale or Mutton.
- To bake a Connie, Veale, or Mutton.
- To make fine paste.
- For small pies.
- To make purses or cremi∣taries.
- To make a tarte of Spinnage or of wheate leaues or of colewortes
- For tartes of creame.
- A tart of proines.
- a tart of egges.
- a white leach.
- To keepe lard in season.
- To make Iombils a hundred.
- To make buttered Egges.
- To boyle Neates feete.
- To boyle a Carpe.
- To boile a pike with orenges a ban∣quet dish.
- To boile a pike another. way.
- To boile Roche, Perche and Dase, with other small fish.
- To boile a Pike another way.
- To boile a Tench.
- For Turbot and Cunger.
- For fresh Salmon.
- For White pease pottage.
- To bake porpose or Seale.
- To make a cawdle of Ote meale.
- To dresse a carpe.
- To farse Egges.
- Sallets for fish daies.
- an other.
- an other.
- an other.
- Another.
- another.
- another.
- another.
- another.
- another
- To make tattes or balde meates for fish daies.
- To make alloes of fresh Salmon to boile or to bake.
- A Troute baked or minced.
- To make a splede Eagle of a pullet.
- To make Mortirs of a Capon, Hen, or pullet,
- To make a colluce.
- A made dish of the proportion of an Egge for flesh daies.
- To still a Capon for a sicke person.
- To Preserue Quinces in sirrop all the yeere.
- To conserue wardens all the yeere in sirrop.
- To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.
- To make a paste of Suger, where of a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes and such like thinges, where with you may furnish a Table.
- To confite walnuts
- To make Mellons and Pompons sweet.
- To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest.
- How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.
- To cōnfite Peaches after the Spanish fashion.
- a goodlye secret for to condite or confite Orenges, citrons, and all other fruites in sirrop.
- To bray golde.
- To make a condonack.
- To make confections of Mellons or Pompones.
- The stilling of a capon a great restoritie.
- To make good sope.
- To make Quinces in Sirrope.
- To make conserue of Barberies.
- To make a Pudding of a Calues chaldron.
- To boile calues feete.
- To stewe veale.
- To boile chickins and mutton after the Dutch fashion.
- To make a caudle.
- To make a Haggas pudding.
- To make Hagges Puddings.
- To make Ising puddings.
- To seeth Muscles.
- To make a Pudding.
- To stewe Steakes.
- To boile the lightes of a calfe.
- To make a lenthen Haggesse with poched egges.
- To boile Onions.
- To boile Citrons.
- To bake Lampernes.
- To make fried toste of Spinage.
- To bake a Citron pie.
- An other way to bake Citrons.
- To bake Aloes.
- To bray Golde.
- To make conserues of Roses, and of any other flowers.
- To make conserue of cherries, and other fruites.
- To seeth a carpe.
- To seeth a pike.
- To boyle cockles.
- To boyle a carpe in greene broth, with a pudding in his bellie.
- To make an Almond Custard.
- To make a blanch marger on the fish day.
- To bake chickins.
- To make a Pudding in a pot.
- To stew Steakes.
- To roast a Pigge.
- To roste an Hare.
- To make Tostes.
- To make conserue of Mellons, or Pompons.
- To make sirrope of Violets.
- To make sope.
- To preserue orrenges.
- The stilling of a capon, a great restority.
- To make drie Marmelet of Peches.
- To make the same of Quinces, or any other thing.
- To preserue Orrenges, Lemmons, and Pomesitrons.
- To preserue Quinces al the yere through whole and soft.
- title page
-
book
- Tearmes of a Caruer.
- Heere beginneth Butler and Panter.
- Here endeth the Butler and Panter yeo∣man of the seller and ewry: and heere followeth sewing of flesh.
- Heere endeth the sewing of flesh, and here followeth caruing of flesh.
- Heere endeth the Caruing of flesh, and be∣ginneth sauces of all maner of foules.
- Heere beginneth the feastes and seruice from Easter vnto Whitsontide
- Heere endeth the Feast of Easter till Pentecost. And here beginneth Caruing of all maner of Foules.
- Heere beginneth the feast from Pentecost vnto Midsomer.
- Hecre endeth the feaste from Pentecost to Midsomer: and heere beginneth from the feast of S. Iohn the Baptist vnto Michaelmas.
- From the feast of S. Michael vnto the feast of Christmas.
- And heere beginneth the sewing of fish.
- Heere endeth the sewing of Fish, and heere followeth caruing of fish.
- Heere endeth the caruing of fish, And here beginneth sauces for all fish.
- The chamberlaine
- Heere followeth of the Marshall and the vsher.
- Heere followeth how to make March∣paine and Ipocras.