Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

quarter hour, and then serve them with their broth at the table, and it is wonderfully refreshing.

Various kinds of Sops original: "Soppen" (a dish of bread soaked in liquid, similar to bread pudding or stewed fruit).

Ordinary Currant-Sop.

Take according to discretion half wine, half water, likewise currants to it; let them stand to soak for an hour long, and let them then boil up for a moment; take then five or six slices of stale white bread, baked a day before, and toast them by the fire; lay them then in a dish, and pour some of this warm wine with currants over it, and sprinkle plenty of sugar over it; and when the wine will have been absorbed, pour then again more onto it from the pot, and again as before; sprinkle it with sugar and cinnamon: and if it is that it still absorbs, do the same a third time, until one sends them to the table. Some take also Spanish wine, but it is for many people too heating.

Other Sops of Dry Fruits.

Take dried plums, let them soak in lukewarm water, take then the pits out, and put them in a pot with half white wine, half water, and thereto sugar, cloves, nutmeg, and cinnamon crushed together; and let this stand to simmer together on a steady coal-fire; and by the time it will be boiled, make your dish ready with toasted bread, and pour it over it; sprinkle then sugar over it. In

the same manner one makes also sops of dried cherries, figs, dates, and others.

Sops of various fresh Fruits.

For cherries, black or red, one takes first the pits out, and so that they should make juice, one lets them stand to stew with some wine, butter, sugar, and cinnamon; you shall let them simmer thus according to discretion: others leave the pits in, and put them thus into the pot, with the aforementioned ingredients, and let them stand until they boil, so that the cherries burst: then one takes them out of the pot, and one lays them on slices of white bread toasted, and soaked in butter, with some of that same juice over it. The peaches one shall take somewhat firm, and not entirely ripe; one shall clean them, and cut them in small pieces, and let them stew somewhat in that juice of the cherries, with also some white wine, sugar, cinnamon, and cloves: and when one will see that they will be enough, but not to mash, then one shall also make sops of them as before. The small plums one takes whole, the large one divides; and being well washed in warm water, one sets them to boil for a moment with white wine, sugar, and cinnamon, and one serves them likewise on bread toasted on one side, and somewhat fried in butter, with all the juice along. In this same manner can one also prepare apricots and other fruit sops.

Sops of Muscat Pears, and others, also of Apples and Quinces.