Chapter 32

Herns are nourished for two causes, either for Noblemens sports, to make trains for the entering their hawks, or else to furnish the table at great feasts; the manner of bringing them up with the least charge, is to take them out of their nests before they can flie, and put them into a large high barn, where there is many high cross beams for them to pearch on; then to have on the flour divers square boards with rings in them, and between every board which should be two yards square, to place round shallow tubs full of water, then to the boards you shall tye great gobbits of dogs flesh, cut from the bones, according to the number which you feed, and be sure to keep the house sweet, and shift the water often, only the house must be made so, that it may rain in now and then, in which the hern will take much delight; but if you feed her for the dish, then you shall feed them with livers, and the entrals of beasts, and such like cut in great gobbits.

_To feed Codwits, Knots, Gray-Plovers, or Curlews._

Take fine chilter-wheat, and give them water thrice a day, morning, noon, and night; which will be very effectual; but if you intend to have them extraordinary crammed fowl, then you shall take the finest drest wheat-meal, and mixing it with milk, make it into paste, and ever as you knead it, sprinkle into the grains of small chilter-wheat, till the paste be fully mixt therewith; then make little small crams thereof, and dipping them in water, give to every fowl according to his bigness, and let his gorge be well filled: do thus as oft as you shall find their gorges empty, and in one fortnight they will be fed beyond measure, and with these crams you may feed any fowl of what kind or nature soever.

_Otherways._

Feed them with good wheat and water, give them thrice a day, morning, noon, and night; if you will have them very fat & crammed fowl, take fine wheat meal & mix it with milk, & make it into paste, and as you knead it, put in some corns of wheat sprinkled in amongst the paste till the paste be fully mixt therewith; then make little small crams thereof, and dipping them in water, give to every fowl according to his bigness, and that his gorge be well filled: do thus as oft as you shall find their gorges empty, and in one fortnight they will be fed very fat; with these crams you may feed any fowl of what kind or nature soever.

_To feed Black-Birds Thrushes, Felfares, or any small Birds whatsoever._

Being taken old and wild, it is good to have some of their kinds tame to mix among them, and then putting them into great cages of three or four yards square, to have divers troughs placed therein, some filled with haws, some with hemp seed, and some with water, that the tame teaching the wild to eat, and the wild finding such change and alteration of food, they will in twelve or fourteen days grow exceeding fat, and fit for the kitchen.

_To feed Olines._

Put them into a fine room where they may have air, give them water, and feed them with white bread boiled in good milk, and in one week or ten days they will be extraordinary fat.

_To feed Pewets._

Feed them in a place where they may have the air, set them good store of water, and feed them with sheeps lungs cut small into little bits, give it them on boards, and sometimes feed them with shrimps where they are near the sea, and in one fortnight they will be fat if they be followed with meat. Then two or three days before you spend them give them cheese curd to purge them.

_The feedings of Pheasant, Partridge, Quails, and Wheat Ears._

Feed them with good wheat and water, this given them thrice a day, morning noon, and night, will do it very effectually; but if you intend to have them extraordinary crammed fowl, then take the finest drest wheatmeal, mix it with milk, and make into paste, ever as you knead it, sprinkle in the grains of corns of wheat, till the paste be full mixt there with; then make little small crams, dip them in water, and give to every fowl according to his bigness, that his gorge be well filled; do thus as often as you shall find his gorge empty, and in one fortnight they will be fed beyond measure. Thus you may feed turtle Doves.

FINIS.

The Table.

[Transcriber's Note: Alphabetization in the Table is unchanged.]

A.

_Andolians._ page 22 _Almond Pudding_ 181 _Almond Leach_ 209 _Almond Custard_ 237 _Almond Tart_ 241 _Almond Bread, Biskets and Cakes_ 269 _Almond cream_ 280 _Almond cheese_ 281 _Almond caudle_ 423 _Apricocks baked_ 251 _Apricocks preserved_ Ibid. _Ambergriece cakes_ 270 _Apple cream_ 277 _Aleberry_ 423 _Artichocks baked_ 261 _Artichocks stewed_ 448 _Artichocks fryed_ 448, 449

B.

_Barley Broth_ 13 _Broth stewed_ 14, 15 _Bisk divers ways_ 5, 6, 7, 8, 47 _Bisk or Batalia Pye_ 211 _Beef fillet roasted_ 113 _Beef roasted to pickle_ 116 _Beef collops stewed_ 117 _Beef carbonado'd_ 119 _Beef baked red deer fashion_ 121 _Beef minced Pyes_ 122 _Bullocks cheeks souced_ 199 _Boar wild baked_ 299 _Brawn broil'd_ 169 _Brawn boil'd_ Ibid. _Brawn souc't_ 192 _Brawn of Pig_ 193 _Brawn garnisht_ 194 _Breading of meats and fowls_ 136 _Bacon gammon baked_ 227 _Bread the French fashion_ 239 _Biscket bread_ 273 _Bisquite du Roy_ Ibid. _Bean bread_ 274 _Beer buttered_ 432 _Barberries preserved_ 254 _Blamanger_ 297, 298 _Blanch manchet in a frying pan_ 446

C.

_Calves head boil'd_ 129 _Calves head souced_ 130 _Calves head roasted_ Ibid. _Calves head hashed_ 133 _Calves head broil'd_ 134 _Calves head baked_ 131 _Calves foot pye_ 132 _Calves head roasted with Oysters_ 131, 143 _Calves feet roasted_ 134 _Calves chaldron baked_ 219 _Capons in pottage_ 67 _Capons souc't_ 197 _Calves chaldron in minced Pyes._ 220 _Capons boil'd_ 64, 67, 85 _Capons fillings raw_ 30 _Cocks boil'd_ 62 _Cock stewed against a Consumption_ 450 _Chicken pye_ 212, 213 _Chickens peeping boil'd_ 57 _Chickens how to feed them_ 456 _China broth_ 454, 455 _Capilotadoes or Made Dishes_ 5 _Collops and eggs_ 169 _Collops like bacon of Marchpane._ 268 _Cucumbers pickled_ 163 _Colliflowers buttered_ 427 _Custards how to make them_ 257 _Custards without eggs_ Ibid. _Cheescakes how to make them_ 287, 288 _Cheescakes without Milk_ 298 _Cheesecakes in the Italian fashion_ 290, 291 _Cream and fresh Cheese_ 292 _Codling cream_ 177 _Cast cream_ 282 _Clouted Cream_ Ibid. _Cabbidge cream_ 284 _Cream tart_ 248 _Cherry tart_ 246 _Cherries preserved_ 253 _Cake a very good one_ 238 _Cracknéls,_ 272 _Carp boil'd in carbolion_ 301 _Carp bisk_ 303 _Carp stewed_ 305 _Carp stewed the French way_ 306, 307 _Carp broth_ 309 _Carp in stoffado_ 301 _Carp hashed_ Ibid. _Carp marinated_ 311 _Carp broil'd_ 312 _Carp roasted_ 313 _Carp Pye_ 314 _Carp pie minc't with eels_ 316 _Carp baked the French way_ Ibid. _Conger boil'd_ 359 _Conger stewed_ 360 _Conger marinated_ Ibid. _Conger souc't_ Ibid. _Conger roasted_ 361 _Conger broil'd_ Ibid. _Conger fryed_ 362 _Conger baked_ Ibid. _Cockles stewed_ 399, 400 _Crabs stewed_ 410 _Crabs buttered_ Ibid. _Crabs hashed_ 411 _Crabs farced_ Ibid. _Crabs boil'd_ 412 _Crabs fryed_ Ibid. _Crabs baked_ 413 _Crab minced Pyes_ 414

D.

_Deer red roasted_ 144 _Deer red baked_ 228 _Deer fallow baked_ 229 _Dish in the Italian way_ 249 _Damsin tart_ 247 _Damsins preserved_ 253 _Ducklings how to fat them_ 457

E.

_Entre de table, a French dish_ 9 _Eggs fryed_ 169 _Eggs fryed as round as a ball_ Ibid. _Egg caudle_ 433 _Eggs dressed hard_ 435 _Eggs buttered_ 436 _Egg bisk_ Ibid. _Eggs in Moon shine_ 437 _Eggs in the Spanish fashion, call'd, Wivos qme uidos_ 438 _Eggs in the Portugal fashion_ Ibid. _Eggs a-la-Hugenotte_ 439 _Eggs in fashion of a Tansie_ Ibid. _Eggs and Almonds_ 440 _Eggs broil'd_ Ibid. _Eggs poached_ 440, 441 _Eggs, grand farced dish_ 442 _Eggs compounded as big as twenty Eggs_ 443 _Eggs buttered on toasts_ Ibid. _Eggs buttered in the Polonian way_ 445 _Egg minced pyes_ Ibid. _Eggs or Quelque shose_ 446 _Eggs fricase_ 447 _Eels boil'd_ 350 _Eels stewed_ 351 _Eels in Stoffado_ 352 _Eels souced or jellied_ 353 _Eels hashed_ 355 _Eels broiled_ Ibid. _Eels roasted_ 355, 356 _Eels baked_ 356, 357 _Eel minced Pies._ 358

F.

_Fritters how to make them_ 170 _Fritters in the Italian fasion_ 171 _Fritters of arms_ 172 _Fried dishes of divers forms_ Ibid. _Fried pasties, balls, or tosts_ ib. _French tart_ 248 _French Barley Cream_ 287 _Florentine of tongues_ 259 _Florentine of Partridg or capon_ 260 _Florentine without paste_ 261 _Flounders calvered_ 346 _Frogs baked_ 418 _Furmety._ 420 _Fowl hashed_ 43 _Fowl farced_ 30, 31 _Farcing in the Spanish Fashion_ 32 _Farcing French bread, called Pinemolet_ 34 _Fricase a rare one_ 67 _Flowers pickled_ 164 _Flowers candied_ Ibid.

G.

_Grapes and Gooseberries pickled_ 164 _Grapes preserved_ 253 _Gooseberries preserved_ 254 _Gooseberry Cream_ 279 _Ginger bread_ 275 _Geese boil'd_ 89 _Goose giblets boil'd_ 91 _Goslings how to order them_ 457 _Geese old ones to fat them_ ib.

H.

_Hashes all manner of ways_ 38, 39, 40, 41 _Hashes of Scotch collops_ 79 _Hare hashed_ 45, 60 _Hares roasted_ 147 _Hares four baked in a pie_ 222 _Hares three in a pye_ Ibid. _Hare baked with a pudding in his belly_ 223 _Hens roasted_ 149 _Hip tart_ 245 _Herring minced Pies_ 381 _Haberdine pyes_ Ibid. _Hogs feet jellied_ 201 _Herns to nourish and fat them_ 458

I.

_Jelly crystal_ 202 _ Jelly of several colours_ Ibid. _Jelly as white as snow_ 205 _Jellies for souces_ 206 _Jelly of harts-horn_ 207 _Jelly for a consumption_ Ibid. _Jelly for a consumption of the Lungs_ 453 _Jelly for weakness in the back_ 208 _Jumballs_ 271 _Italian chips_ 273 _Ipocras_ 275

L.

_Lambs head boil'd_ 135 _Lambs head in white broth_ 134 _Lambs stones fryed_ 168 _Land or Sea fowl boiled_ 72, 73, 74, 75 _Leach with Almonds_ 285 _Lamprey how to bake_ 347, 348, 349 _Links how to make_ 96 _Lemons pickled_ 164 _Loaves buttered_ 428 _Lump baked_ 363 _Ling pyes_ 381 _Lobsters stewed_ 401 _Lobsters hashed_ 402 _Lobsters baked_ 403 _Lobsters farced_ Ibid. _Lobsters marinated_ 404 _Lobsters broil'd_ Ibid. _Lobsters roasted_ 405 _Lobsters fryed_ 406 _Lobsters baked_ Ibid. _Lobsters pickled_ 408 _Lobsters jellied_ Ibid.

M.

_Marrow pyes_ 3, 4, 5 _Marrow puddings_ 23, 24 _Maremaid pye_ 220, 221 _Made dish of tongues_ 270 _Made dish of Spinage_ 262 _Made dish of barberries_ 263 _Made dish of Frogs_ 264 _Made dish of marrow_ Ibid. _Made dish of rice_ Ibid. _Made dish of Blanchmanger_ 266 _Made dish of butter and eggs_ 266 _Made dish of curds_ Ibid. _Made dish of Oysters_ 396 _Marchpane_ 267 _Mead_ 275 _Metheglin_ 276 _Mackeroons_ 272 _Melacatoons baked_ 251 _Melacatoons preserved_ 252 _Medlar tart_ 246 _Minced pies of Veal, Mutton Beef,_ &c. 232 _Minced pyes in the French fashion_ 233 _Minced pies in the Italian fashion_ Ibid. _Mutton Legs farced_ 30 _Mutton shoulder hashed_ 58 _Mutton shoulder roasted_ 137, 138 _Mutton or Veal stewed_ 15 _Mutton shoulder stewed_ 78 _Mutton or veal stewed_ 51, 52 _Mutton chines boil'd_ 11, 12 _Mutton carbonadoed_ 166 _Mutton boil'd_ 49, 50 _Mustard how to make it_ 156 _Mustard of Dijon_ Ibid. _Mustard in cakes_ 157 _Musquedines_ 271 _Mullet souc't_ 340 _Mullet marinated_ 341 _Mullet broil'd_ 342 _Mullet fryed_ 343 _Mullet baked_ Ibid. _Mushrooms fryed_ 397 _Mushrooms in the italian fashion_ Ibid. _Mushrooms stewed_ 398 _Mushrooms broil'd_ 399 _Muskles stewed_ 400 _Muskles fryed_ 401 _Muskle Pyes_ Ibid.

N.

_Neats tongue boil'd_ 42, 43 _Neats tongue in stoffado_ 106 _Neats tongues stewed_ Ibid. _Neats tongue in Brodo lardiero_ 109 _Neats tongue roasted_ 110 _Neats tongue hashed_ 40, 41 _Neats tongue bak't_ 111, 112 _Neats feet larded and roasted_ _Norfolk fool._

O.

_Olio Podrida_ 1 _Olines of Beef_ 118 _Olines of a Leg of Veal_ 142 _Oline pye_ 225 _Olines how to feed them_ 460 _Oatmeal Caudle_ 423 _Omlets of Eggs_ 430, 431 _Onions buttered_ 426 _Oysters stewed the french way_ 383 _Oysters stewed otherways_ 384 _Oyster pottage_ 385 _Oysters hashed_ Ibid. _Oysters marinated_ 386 _Oysters in stoffado_ 387 _Oysters jellied_ 388 _Oysters pickled_ Ibid. _Oysters souc't_ 389 _Oysters roasted_ 390 _Oysters broil'd_ 391 _Oysters fryed_ 392 _Oysters baked_ 393 _Oyster mince pies_ 395 _Oxe cheeks boil'd_ 97 _Oxe cheeks in stoffado_ 98 _Oxe cheeks baked_ 218

P.