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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...splentes under nethe and about the fides of the pot and straw erbes about the capon and put ther to a quart of wyn and non other licour then couer the pot close that no brothe paste out then set it on a charcole fyere and stew it softly and when it is enoughe set it on a wispe of strawe that it touche not the ground for brekinge then tak out the capon with a prik and luk yf it be enoughe or els stewe it better and mak a ceripe of good wyne mynced dates and canelle and draw it with the same wyne put ther to raistins of corands sugur saffron and salt and guinger and wyn then lay the capon in a dysshe and put the fat of the sew to the ceripe and poure it on the capon and scrue it. Trout boiled To boill a trout tak and nawpe hym in the hed and mak a sauce of faire water and salt and parity and when it begynnythe to boile strene it then drawe hym at the belly and ye will haue hym rond cutt hym in the backe in ij or iij places and drawe hym iij stoches by the hed then sethe hym and serue hym furthe with vert sauce cold and foilis of parfly, or els sethe the pouche as ye do of a pik and mynce it with the grave and do that to pouder of guinger and serue it. Crabe or lopfter To dight crabe or lopster tak crabe or lopster and stop hym at the vent with one of the litille clees and sethe hym in clene water or els stop hym in the same manner and cast hym in an ovene and let hym bak and serue it with venygar. Breme in Sauce To dight a breme in sauce tak and stale hym and drawe hym at the belly and prik hym at the chyne and broylle him on a gredyrne till he be enoughe then tak wyne boiled and cast it to pouder of guinger and vergius then lay the breme in a dysshe and poure on the ceripe and serue it. To mak a breme in Brajfe To dight a breme in brasse ye shall dight hym i...