Page:A Proper New Booke of Cookery (1575).djvu/10

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The Booke

Breme vpon ſoppes.
Carpe vpon ſoppes.
Soles oꝛ any other fiſhe fryed.
(illegible text) Eeles. (Sauce the dꝛipping.
Roſted Lampurs.
Roſted Poꝛpos. Sauce galentine.
Freſh Sturgeon.
(illegible text)
Crabbe. Sauce vineger.
Shꝛimpes.
Baked Lampꝛey.
Tarte.   Cheſe.
Fygges.   Rayſins.
Apples.   Peares.
Almons blaunced.

❧ To dreſſe a Crabbe.

FIrſt take away all the legges and the heades ⁊ then take all the fiſhe out of the ſhell, and make the ſhell as cleane as yee can, and put the meat into a diſhe, ⁊ butter it vpon a chaffing diſhe of coales, and put thereto Cinnamon and ſugar, and alitle vyneger, and when yee haue chafed it, and ſeaſoned it, then put the meate into the ſhell againe

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