Containing the inward and outward Vertues which ought to be in a Compleat Woman... A Work generally approved, and now the Ninth time much Augmented, Purged, and made most profitable and necessary for all men, and the general good of this NATION.
By G. Markham.
LONDON, Printed for Hannah Sawbridge, at the Sign of the Bible on Ludgate Hill, 1683
TRANSCRIBER'S NOTE:
I am currently only transcribing the cooking section of this book, and omitting the sections on physick, dying, animal husbandry, etc.
Note that this is the 9th edition of a book originally published in 1615, and claims to have been augmented, purged, etc., but apart from a couple of recipes listing potatoes and turkey as ingredients, appears to be very close in style to pre-1600 English recipe books. Recipes which use ingredients not commonly found before 1600 are footnoted.
In transcribing this text, I have translated long S's to short ones, and have standardised the spacing around punctuation. Otherwise, I have attempted to leave all punctuation and spelling as in the original.
This text is thoroughly out of copyright; feel free to copy and redistribute it as you see fit. However, I would appreciate hearing if you use it, and I'm particularly keen to see other peoples' redactions of these recipes. I can be contacted at katherine@elizabethangeek.com.
Of Cookery and the part thereof
It resteth now that I proceed unto Cookery it self, which is the dressing and ordering of meat, in good and wholesome manner; to which when our House-wife shall address her self, she shall well understand that these qualities must ever accompany it; First, she must be cleanly both in body and garments, she must have a quick eye, a curious nose, a perfect taste, and ready ear; (she must not be butter-fingred, sweet toothed, nor faint-hearted) for the first will let every thing fall, the seconde will consume what it should encrease; and the last will lose time with too much niceness.
Now for the substance of the Art it self, I will divide it into five parts; The first; Sallets and Fricases; the second, boyled Meats and Broths, the third, Roast meats and Carbonadoes; the fourth, bak't meats and Pyes, and the fifth, banquetting and made dishes, with other conceits and secrets.