The Good Housewife's Jewell

Wherein is to be found most excellent and rare Devises for conceites in Cookery, found out by the practise of Thomas Dawson.

Whereunto is adjoyned sundry approved receits for many soveraine oyles, and the way to distill many precious waters, with divers approved medicines for many diseases.

Also certain approved points of husbandry, very mecessary for all Husbandmen to know.

Newly set foorth with additions.

1596.

Imprinted at London for Edward White dwelling at the little North doore of Paules at the signe of the Gun.

A booke of Cookerie

To boile Larkes

To boile Conies

To boyle a Cony

To boile Chickens

To boile mutton and Chickens

To boile Chickins

An other way to boyle Chickins

To boile Plovers

To boile Teales

To boile steakes betweene two dishes

To boile a neates tongue

To boile a capon

The boyling of a capon

To boile a Capon with Orenges and Lemmons

To boile a capon in white broth with almondes

To boile a capon in white broth

To make boyled meates for dinner

To boyle meates for supper

To boyle a legge of Mutton with a Pudding

To boile pigges feete and petitoes

To make a mortis

To boyle a Lambes head and purtenance

To boyle Quailes

To make stewed Steakes

To stewe Calves feete

To stewe a Mallard

To make Aloes

To make Fritters of Spinnedge

A Fritter to be made in a Moulde

To boyle pigeons in blacke broth

To smere a Conie

To boyle a Mallard with Cabbadge

To boyle a Ducke with Turneps

To make white Estings

To make blacke puddings

To make strong broth for sicke men

To boile a Breame

To boile Muskles

To boile Stockfish

To make bake meates

Another bake meate

An other bake meate

To make Marie pies

To boile pie meate

To make fine Cakes

To make fine cracknels

To bake Connies

To bake a brest of veale

To make a pudding in a breast of veale

To bake a Gammon of Bacon

To make fine bisket bread

To bake a Turkie and take out his bones

To bake a Kidde

To bake a Mallard

To make a Pye of Humbles

To bake a Red deare

Another bakemeate for Chickins

To bake Calves feete

To sowce a Pigge

The order to boyle a Brawne

To make Almond butter

To roast an Hare

To make Fritter stuffe

For to bake a Hare

To preserve Orenges

To make all maner of fruit Tartes

To make a Tarte of preserved stuffe

To make a Tarte of Prunes

To make a Tart of Ryce

To make a Custard

To make a Tarte of Wardens

To make a tarte with butter and egges

To make a tarte of Spennedge

To make a tarte of Strawberries

To make a Tarte of hippes

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To bake calves feete

To bake Chickens in a Cawdle

To bake pigeons

To bake a Conie

To bake a Gammon of bacon and keepe colde

To bake a Fillet of beefe to keepe colde

To make fine bread

To bake a Neates tongue

To make muggets

To make fillets of beefe or clods instead of red Deare

To make a tarte that is courage to a man or woman

To stewe a Cocke

To preserve all kinde of fruites, that they shall not breake in the preserving of them

To make a sirop for bake meates

To roast a Carpe or Tench with a Pudding in his belly

To make a fresh Cheese and Creame

THE NAMES OF ALL thinges necessary for a banquet

To make Manus Christi

To make a Caudle to comfort the stomacke, good for an olde man

To make a Trifle

To make Marmelat of Quinces

To make butter paste

To make Fritter stuffe

To make a dishe of Artechokes

To frie Bakon

To frie Chickins

To make a boyle meat after the French waies

To make a Sallet of all kinde of hearbes

A sauce for a Conie

To make a Sallet of Lemmons

To make a sausedge

To make a pie

To make white broth with Almondes

To make pottage to losse the bodie

To make another very good potage to be used in the morning

To boile divers kindes of fishes

To make broth for one that is weake

To boile a capon with a sirrop

To dresse a hare

To bake a hare

To rost Deares tongues

To make Blewmanger

To make peascods in Lent

To bake Quinces, Peares and Wardens

To make a tarte of Spinadge

To make blame mangle

To make a Tarte of an eare of Veale

To make a Tarte of Strawberles

To make a close Tarte of Cherries

To make a close Tarte of green Pease

To make a Tarte of Damsons

To make a florentine

To make Almond butter after the best and newest fashion

To make Oister Chewets

To make a Tarte of Medlers

To make Hypocrase

To make an other pretie dishe, with dates, and the juice of two or three Orenges

Order of Meats

The first course

The second course

The first course at Supper

The second course

The service at Dinner

Service for fish daies

The second course

Service for Fish daies

The second course