On Friday, certain housewives were preparing….
1672 – John Josslyn “Cran Berry or Bear Berry…a small trayling plant that grows in Salt Marshes, that are over-grown with moss;…the Berries …red, and as big as a Cherry; some perfectly round, others Oval, all of them hollow, of a sower astringent taste; they are ripe in August and September…They are excellent against the Scurvy…They are also good to allay the fervour of hot Diseases. The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat; and it is a delicate Sauce, especially for roasted Mutton: Some make Tarts with them as with Goose Berries. (65-6)
A Cheerrie Tart
Take the fairest Cherries you can get, and picke them cleane from leaves and stalkes; then spread out your coffin as for your Pippin-tart, (….then having rold out the coffin flat, and raysed up a small verdge of an inch, or more high...) and cover the bottome with Suger; then couer the Suger all over with Cherries, then cover those Cherries with Sugar, some sticks of Cinamon, and here and there a Cloue; then lay in more cherries, and so more Suger, Cinnamon and cloves, till the coffin be filled vp; then couvr it, and bake it in all points as the codling and pipping tart, and so serue it; and in the same manner you may make Tarts of Gooseberries, Strawberries, Rasberries, Bilberries, or any other Berrie whatsoever.
- Markham, Gervase. Covntrey Contentments, or The English Huswife. London. 1623. p 106.
As well as beginning the roasting part of this…..
To make Fillets Gallentine
Take faire Pork, and take off the skin and roste it half ynough, then take it off the spit, and smite it in faire peeces, and caste it in a faire pot: then cut Onions, but not too small, and frie them in faire suet, and put them into the Porke, then take the broth of Beefe or Mutton, and put therto, and set them on the fyre, and put therto powder of Pepper, Saffron, Cloves and Mace, and let them boyle wel together. Then take faire bread and Vinigar, & steep the bread with some of the same broth, straine it, and some bloud withall, or els Saunders, and colour it with that, and let all boyle together, then cast in a litle Saffron and salte, and then may you serve it in.-
Huswifes Handmaide. f 43
Gallentine is a sauce made from sopped bread, spices and often blood.
Suet is fat, chiefly from beef, mutton
Saffron is an expensive (still!) spice that is warming and a distinctively yellow color.
Saunders was used to make things a red color.
Or, in other words:
chine of pork pepper
Roast the chine until half done. Fry onions with a little pork fat. Chop the pork into pieces and put in a pot with onions, some ground cloves, mace, pepper and salt. Put in enough water just to cover and bring all to a boil, cooking away much of the water. Before serving, make the gallentine by take slices of bread and soaking them in vinegar with a little salt. Put in a pot or frying pan and add some of the cooking liquid to the bread and vinegar. Bring to a boil. To serve place pork mixture in a bowl and pour over the gallentine..
And then this morning…..
To Boyle a Rabbit with Hearbes on the French Fashion.
Fit your Rabbit for the boyling, and seeth it with a little Mutton broth, white Wine, and a peece of Mace: then take Lettuce, Spynage, Parsley, winter Savory, sweet Marioram : all these being pickt, and washt cleane, bruise them with the backe of a Ladle (for the bruising of the Herbes wil make the broth looke very pleasantly greene.) Thicken it with a crust of Manchet, being steeped in some of the broth, and a little sweet Butter therein. Seasono it with verges, and Pepper, and serve it to the Table upon Sippets. Garnish your Dish with Barberyes.
- Murrell, John. A Newe Booke of Cookerie. 1617. London: FW, p. 4.
While someone else was….
To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.
Draw them with parsely, rosemary, tyme, sweet marjaoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.
For the sauce take strait tops of rosemary, sage-leaves, picked parsley, tyme, and sweet marjoram; and strew them in wine vinegar, and the beef gravy; or otherways with gravy and juyce of oranges and lemons. Sometimes for change in saucers of vinegar and pepper.
- May, Robert. The Accomplisht Cook. 1685 ed (Prospect Books), p. 113.
although it was porket ribs and not beef..
and yet another housewife was making….
The best Pancake.
To make the best Pancake, take two or three Egges, and breake them into a dish, and beate them well then adde unto them a pretty quantitie of faire running water, and beate all well together: then put in Cloves, Mace, Cinamon, and a Nutmeg, and season it with Salt: which done, make it thicke as you thinke good with fine Wheat flower: then frie the cakes as thin as may be with sweete Butter, or sweete Seame, and make them browne, and so serve them up with Sugar strowed upon them. There be some which mix Pancakes with new Milke or Creame, but that makes them tough, cloying, and not so crispe, pleasant, and savorie as running water.
- 1618, Markham, Best ed. p. 66
 1530 J. Palsgrave Lesclarcissement 269/1 Seme for to frye with, seyn de povrceau. 1691 J. Ray Coll. Eng. Words 131 Saime, which we pronounce sometimes Seame. It signifies not only Goose-grease, but in general any kind of Grease or Sewet or Oil, wherewith out Clothiers anoint‥their Wool.
and then made pancakes even BETTER by….
To make Pancakes so crisp that you may set them upright.
Make a dozen or score of them in a little frying pan, no bigger then a Sawcer, & then boil them in Lard, and they will look as yellow as golde, beside the taste.
- 1615 Murrell, p. 30
There are no photos of the pancakes….but they were there, really!