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

with parmesan or cheese, that gives them the fragrance. Take old parmesan grated, and take for each pound half a pound of Dutch cheese not very salted, four ounces of nuts crushed in a mortar, three ounces of crumbs of white bread soaked in mutton broth, likewise crushed, four ounces of ox marrow cut into pieces, or instead of that, fresh butter, four ounces of raisins from which the seeds have been removed, half an ounce of pepper and cinnamon, saffron according to discretion; mix this together with eight or ten eggs, so that it is neither too thick nor too thin.

One may also take cheese as before, and add to it sweyers sweetbreads, or whatever they may be called, soups of calves, or of young goats boiled and finely crushed, or instead of that, the brains of calves, add to it an ounce of the aforementioned spices and saffron, also green herbs beaten with six eggs, add to this some gooseberries or unripe grapes in season, mix that with the soup; it is also very good.

The third way is this: one pounds a pound of the best almonds with a pound of recotten ricotta/fresh cheese and a pound of sugar, with half an ounce of the aforementioned spices, six ounces of old grated cheese, four ounces of gepten probably whipped milk, six eggs well beaten, three ounces of butter cut into pieces and inserted here and there in between; and if you wish that this filling remain white to look at, then one must put no spice in it except some ginger, and the white of the eggs; with such sorts of fillings one shall also make sausages; the intestines of calves are very good.

How one shall boil a Capon well.

A capon for boiling must be neither too old nor too young, that is to say about a year, or a year and a half; it shall be incomparably better for boiling, also for roasting, than those that go beyond that. In the summer it must be dead a day and a half before one cooks it, and it must remain lying in its feathers with all its entrails for that long, and in the winter at most four days; pluck it then dry, or also with some warm water, pull out the entrails, and wash it from the inside two or three times, until it is well clean. If you then wish to fill it, you may do it with one of the aforementioned mixtures. Let it then boil in clean water, until it is enough according to discretion; serve it then warm to the table with some parsley over it.

To boil a Capon, Hen, or Chicken in another manner.

If you wish to have a capon, hen, or chicken somewhat tastier, and that the soup is incomparably more lovely, let it boil in an earthenware pot with juice of other mutton meat, and add to it some good little sausages, and half an ounce of crushed cinnamon: and when it is sufficiently boiled, put it then into a dish, and beat two egg yolks finely, mix them into that soup with some verjuys sour fruit juice and some mace. I fear greatly that there will be some young lady, or some well-experienced kitchen maid, who will say to this