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

Take muscat pears, or Minnebuers-peerkens likely a local variety of small pear, and remove the cores from under the flower end, and boil them up for a moment in clean water; thereafter set them to stew with some white wine, with sugar, and some cinnamon and cloves, all added whole. But the Bergamots or Lusse berten another pear variety or others, those one lets roast somewhat at the fire first, and then one removes their peel, so that they are colored, and those one cooks whole or also in pieces, like the preceding: one may also let them boil up for a moment after they have been peeled. The soft apples such as Walsgaerden a variety of apple and the like, those one roasts also a little: but the Kepinghen, Puppinghen and other similar ones that are somewhat harder, those must one also, after they have been roasted a little, boil up somewhat; and when these fruits are thus ready, then shall one serve them on bread like the preceding.

A very singular Sop, called Gilded Sop: in the Italian manner, Suppa dorata Gilded Soup/Sop.

Take sweet almonds, dry them somewhat on a shovel over the fire, but watch well that they do not burn, and rub them then between a grey cloth, until the burnt peels are off, and to each pound of almonds take six ounces of blue raisins, and three ounces of ordinary cooking raisins, two ounces of mustacciolen Italian spiced biscuits, one of cinnamon, and one of candied orange peel; and when all this will have been crushed together in a mortar, with a pound and a half of sugar added to it,

temper that with juice of sweet oranges and Malmsey original: "malvesey" (a strong, sweet wine); and by default of sweet oranges, take Rhine wine; add also some verjuice to it, pass this all together through a strainer, and it shall be like a smooth porridge: when this has been passed through, let it then boil up somewhat in a kettle, stirring always; have then ready a dish with small slices of toasted bread, and fried in oil of sweet almonds, or at least olive oil that is very good, and pour that sop over it. With this same sop one makes also sauces over some roasted fish, and also boiled.

Various manners to boil eggs in the shell just right.

Take fresh eggs laid on that same day, for those which one drinks from the shell must always be fresher than those which one cooks in other manners: and before you put them in the pot or kettle to boil, stick a small hole in them above with a pin or awl, and put them then in boiling water; pull then immediately the kettle from the fire and cover it, until something comes out of that small hole; and if it is that the white that comes out is hardened or set, they are boiled. Another manner do some follow, and let it boil up for the time of a credo the recitation of the Apostles' Creed, and then they tap on it with the back of a knife: and if it is that it withstands the first blow without breaking, then it is boiled enough: for not being boiled enough, it would more easily break. One shall also be able to know if they are boiled enough, if