Page:A Proper New Booke of Cookery (1575).djvu/12

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The Booke

fine minced and ſeaſoned with Pepper and ſalte, and a lyttle Saffron to colour it, ſuet oꝛ marrow a good quantye a lyttle vyneger, pꝛunes, great raiſings, and dates, take the fatteſte of the bꝛoth of poudꝛed biefe, and if you will haue paſte royall, take butter and yolkes of egges, ⁊ ſo temper the flower to make the Paſte.

To bake Veniſon.

Take nothinge but Pepper and ſalte, but lette it haue ynoughe, and if the Venyſon be leane, Larde it thꝛough with baken.

To roſte Veniſon

Roſted Veniſon muſt haue Veniger ſuger, and Cinnamom, and butter boyled vpon a chafingdiſh with coles, but the ſauce may not be to tarte, and then lay the Veniſon vpon the ſauce.

Chickens vpon ſoppes.

Take ſoꝛell ſauce a good quantytie, and put in Cinnamom and ſuger, and let it boyle, and poure it vpon the ſoppes, and then lay on the chickens.A pike

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