The English Housewife by Gervase Markham. Edited by Michael R. Best. Alternate translation partially webbed here.

13 Another Compound sallat. To compound an excellent sallat, and which indeed is usual at great feasts and upon princes' tables: take a good quantity of blanched almonds, and with your shredding knife cut them grossly; then take as many raisins of the sun, clean washed and the stones picked out, as many figs shred like the almonds, as many capers, twice so many olives, and as many currants as of all the rest, clean washed, a good handful of the small tender leaves of red sage and spinach; mix all these well together with a good store of sugar, and lay them in the bottom of a great dish; then put unto them vinegar and oil, and scrape more sugar over all; then take oranges and lemons, and, paring away the outward peels, cut them into thin slices, then with those slices cover the sallat all over; which done, take the fine thin leaf of red cauliflower, and with them cover the oranges and lemons all over; then over those red leaves lay another with the very inward heart of your cabbage lettuce cut into slices; then adorn the sides of the dish, and the top of the sallat with more slices of lemons and oranges, and so serve it up.

The next one is completely about presentation and I would have considered it a solitie except for the highlighted portion which makes it clear that the food is the primary focus of the dish.

18 The making of strange sallats. Now for the compounding of sallats of these pickled and preserved things, though them may be served up simply of themselves, and are both good and dainty, yet for better curiosity, and the finer adorning of the table, you shall thus use them: first, if you would set forth any red flower that you know or have seen, you shall take your pots of preserved gillyflowers, and suiting the colours answerable to the flower you shall proportion it forth, and lay the shape of the flower in a fruit dish; then with you purslane leaves make the green coffin of the flower, and with the purslane stalks, make the stalk of the flower, and the divisions of the leaves and branches; then with the thin slices of cucumbers make their leaves in true proportions, jagged or otherwise: and thus you may set forth some full blown, some half blown, and some in the but, which will be pretty and curious. And if you will set forth yellow flowers, take the pots of primroses and cowslips, it blue flowers then pots of violets, or bugloss flowers; and these sallats are both for show and use, for they are more excellent to taste than to look on.

32 To make the best white puddings. Take a pint of the best, thickest, ad sweetest cream, and boil it, then whilst it is hot, put thereunto a good quantity of fair great oatmeal grits very sweet and clean picked, and formerly steeped in milk twelve hours at least, and let it soak in this cream another night; then put thereto at least eight yolks of eggs, a little pepper, cloves, mace, saffron, currants, dates, sugar, salt and great store of swine's suet, of for want therof, a great store of beef suet, and then fill it up in the farmes according to the order of good housewifery, and then boil them on a soft and gentle fire, and as they swell, prick them with a great pin, or a small awl, to keep them that they burst not: and when you serve them to the table (which must be not till they be a day old), first boil them a little, then take them out and toast them brown before the fire, and so serve them, trimming the edge of the dish either with salt or sugar.

47 To make an excellent olla podrida. To make an excellent olla podria, which is the only principal dish of boiled meat which is esteemed in all Spain, you shall take a very large vessel, pot or kettle, and, filling it with water, you shall set it on the fire, and first put in good thick gobbets of well fed beef, and, being ready to boil, scum your pot; when the beef is half boiled, you shall put in potato roots, turnips, and skirrets: also like gobbets of the best mutton, and the best pork; after they have boiled a while, you shall put in the gobbets of venison, red and fallow, if you have them then the like gobbets of veal, kid, and lamb; a little space after these, the foreparts of a fat pig, and a crammed pullet; then put in spinach, endive, succory, marigold leaves and flowers, lettuce, violet leaves, strawberry leaves, bugloss, and scallions, all whole and unchopped; then when they have boiled a while, put in a partridge and a chicken chopped in pieces, with quails, rails, black birds, larks, sparrows, and other small birds, all being well and tenderly boiled; season up the broth with a good store of sugar, cloves, mace, cinnamon, ginger, and nutmeg mixed together in a good quantity of verjuice and salt, and so stir up the pot well from the bottom, then dish it up upon great chargers, or long Spanish dishes made in the fashion of our English wooden trays, with a good store of sippets in the bottom; then cover the meat all over with prunes, raisins, currants, and blanched almonds, boiled in a thing by themselves; then cover the fruit and the whole boiled herbs with slices of oranges and lemons, and lay the roots round about the sides of the dish, and strew good store of sugar over all, and so serve it forth.

48 To make the best white broth. To make the best white broth, whether it be with veal, capon, chickens, or any other fowl or fish: first boil the flesh or fish by itself, then take the value of a quart of strong mutton broth, or fat kid broth, and put it into a pipkin by itself, and put into it a bunch of thyme, marjoram, spinach, and endive bound together; then when it seethes put in a pretty quantity of beef marrow, and the marrow of mutton, with some whole mace and a few bruised cloves; then put in a pint of white wine with a few whole slices of ginger after these have boiled a while together, take blanched almonds, and, having beaten them together in a mortar with some of the broth, strain them and put it in also; then in another pipkin boil currants, prunes, raisins, and whole cinnamon in verjuice an sugar, with a few sliced dates; and boil them till the verjuice be most part consumed, or at least come to a syrup; then drain the fruit from the syrup, and if you see it be high coloured, make it white with sweet cream warmed, and so mix it with your wine broth; then take out the capon or the other flesh or fish, and dish it up dry in a clean dish then pour the broth upon it, an lay the fruit on top of the meat, and adorn the side of the dish with very dainty sippets; first [trim it with] oranges, lemons, and sugar, and so serve it forth to the table.

50 To boil a leg of mutton. To boil a leg of mutton, or any other joint of meat whatsoever; first, after you have washed it clean, parboil it a little, then spit it and give it half a dozen turns before the fire, and then draw it when it begins to drop, and press it between two dishes, an save the gravy; then slash it with your knife, and give it half a dozen turns more, and then press it again, and thus do as often as you can force any moisture to come from it; then mixing mutton broth, white wine, and verjuice together, boil the mutton therein till it be tender, and that most part of the liquor is clean consumed; then having all that while kept the gravy you took from the mutton stewing gently upon a chafing-dish and coals, you shall add unto it good store of salt, sugar, cinnamon, and ginger, with some lemon slices, and a little of an orange peel, with a few fine white bread crumbs: then, taking up the mutton, put the remainder of the broth in which it lay to the gravy, and then serve it up with sippets, laying the lemon slices uppermost, and trimming the dish about with sugar.

55 To stew a pike. After your pike is dressed and opened in the back, and laid flat, as if it were to fry, then lay it in a large dish for the purpose, able to receive it; then put as much white wine to it as will cover it all over; then set it on a chafing-dish and coals to boil very gently, and if any scum arise, take it away; then put to it currants, sugar, cinnamon, barberries, and as many prunes as will serve to garnish the dish; then cover it close with another dish, and let it stew till the fruit be soft, and the pike enough then put to it a good lump of sweet butter; then with a fine scummer take up the fish and lay it in a clean dish with sippets; then take a couple of yolks of eggs, the film taken away, and beat them well together with a spoonful or two of cream, and as soon as the pike is take out, put it into the broth; and stir it exceedingly to keep it form curding; then pour the broth upon the pike, and trim the sides of the dish with sugar, prunes, and barberries, slices of oranges or lemons, and so serve it up. And thus may you also stew rochets, gurnets, or almost any sea fish, or fresh fish.

56 To stew a lamb's head with purtenance. Take a lamb's head and purtenance clean washed and picked and put into a pipkin with fair water, and let it boil, and scum it clean; then put in currants and a few sliced dates, and a bunch of the best farcing herbs tied up together, and so let it boil well till the meat be enough: then take up the lamb's head and purtenance, and put it into a clean dish with sippets; then put in a good lump of butter, and beat the yolks of two eggs with a little cream, and put it to the broth with sugar, cinnamon, and a spoonful or two of verjuice, and whole mace, and as many prunes as will garnish the dish, which should be put in when it is but half boiled, and so pour it upon the lamb's head and purtenance, and adorn the sides of the dish with sugar, prunes, barberries, oranges, and lemons, and in no case forget not to season well with salt, and so serve it up.

57. A breast of mutton stewed. Take a very good breast of mutton chopped into sundry large pieces, and when it is clean washed, put it into a pipkin with fair water, and set it on the fire to boil; then scum it very well, then put in of the finest parsnips cut into large pieces as long as one's hand, and clean washed and scraped then good store of the best onions, and all manner of sweet pleasant pot herbs and lettuce, all grossly chopped, and good store of pepper and salt, then cover it, and let it stew till the mutton be enough; then take up the mutton, and lay it in a clean dish with sippets, and to the broth put a little wine vinegar, and so pour it on the mutton with the parsnips whole, and adorn the sides of the dish with sugar, and so serve it up; and as you do with the breast so may you do with any other joint of mutton.

58 To stew a neat's foot. Take a neat's foot that is well boiled (for the tenderer it is, the better it is) and cleave it in two, and with a clean cloth dry it well from the souce-drink; then lay it in a deep earthen platter and cover it with verjuice; then set it on a chafing-dish and coals, and put to it a few currants, and as many prunes as will garnish the dish; then cover it, and let it boil well, many times stirring it up with your knife, for fear it stick to the bottom of the dish; then when it is sufficiently stewed, which will appear by the tenderness of the meat and softness of the fruit, then put in a good lump of butter, great store of sugar and cinnamon, and let it boil a little after; then put it altogether into a clean dish with sippets, and adorn the sides of the dish with sugar and prunes, and so serve it up. And thus for broths and boiled meats.

66 Roasting mutton with oysters. If you will roast mutton with oysters; take a shoulder, a loin, or a leg, and after it is washed parboil it a little; then take the greatest oysters, and, having opened them into a dish, drain the gravy clean from them twice or thrice, then parboil them a little: then take spinach, endive, succory, strawberry leaves, violet leaves, and a little parsley, with some scallions; chop these very small together: then take your oysters very dry drained, and mix them with an half part of these herbs; then take your meant and with these oysters and herbs farce or stop it, leaving no place empty, then spit it and roast it; and whilst it is in roasting take good store of verjuice and butter, and a little salt, and set it in a dish on a chafing-dish and coals; and when it begins to boil, put in the remainder of your herbs without oysters, and a good quantity of currants, with cinnamon, and the yolk of a couple of eggs: and after they are well boiled and stirred together, season it up according to taste with sugar; then put in a few lemon slices, and the meat being enough, draw it and lay it upon this sauce removed into a clean dish, the edges therof being trimmed about with sugar, and so serve it forth.

90 Sauce for veal. To make a sauce of a joint of veal, take all kinds of sweet pot herbs, and, chopping them very small with the yolks of two or three eggs, boil them in vinegar and butter, with a few bread crumbs and good store of currants; then season it with sugar and cinnamon, and a clove or two crushed, and so pour it upon the veal, with the slices of oranges and lemons about the dish.

101 Additions for dressing of fish. To souse any fresh fish. Take any fresh fish whatsoever (as pike, bream, carp, barbell, chevin, and such like) and draw it, but scale it not; then take out the liver and the refuse, and, having opened it, wash it; then take a pottle of fair water, a pretty quantity of white wine, good store of salt, and some vinegar, with a little bunch of sweet herbs, and set it on the fire, and as soon as it begins to boil, put in your fish, and having boiled a little, take it up into a fair vessel, then put into the liquor some gross pepper, and slit ginger; and when it is boiled well together with more salt, set it by to cool, and then put your fish into it, and when you serve it up, lay fennel thereupon.

103 To boil a gurnet or rochet. First, draw your fish, and either split it open in the back, or joint it in the back, and truss it round, then wash it clean, and boil it in water and salt, with a bunch of sweet herbs: then take it up into a large dish, and pour unto it verjuice, nutmeg, butter, and pepper, and, letting it stew a little, thicken it with the yolks of eggs: then, hot, remove it into another dish, and garnish it with slices of oranges and lemons, barberries, prunes, and sugar, and so serve it up.

113 To bake a custard or ducet. To bake an excellent custard or doucet you shall take good store of eggs, and, putting away one quarter of the whites, beat them exceeding well in a basin, and then mix with them the sweetest and thickest cream you can get, for if it be anything thin, the custard will be wheyish; then season it with salt, sugar, cinnamon, cloves, mace, and a little nutmeg; which done raise your coffins of good tough wheat paste, being the second sort before spoke of, and if you please raise it in pretty works, or angular forms, which you may do by fixing the upper part of the crust to the nether with the yolks of eggs: then when the coffins are ready, strew the bottoms a good thickness over with currants and sugar; then set them into the oven, and fill them up with the confection before blended, and so drawing them, adorn all the tops with caraway comfits, and the slices of dates pricked right up, and so serve them up to the table. To prevent wheyishness of the custard, dissolve into the first confection a little isinglass and all will be firm.

122 A Norfolk Fool. Take a pint of the sweetest and thickest cream that can be gotten, and set it on the fire in a very clean scoured skillet, and put into it sugar, cinnamon, and a nutmeg cut into four quarters, and so boil it well: then take the yolks of four eggs, and take off the films, and beat them well with a little sweet cream: then take the four quarters of the nutmeg out of the cream, then put in the eggs, and stir it exceedingly, till it be thick: then take a fine manchet, and cut into thin shives, as much as will cover a dish bottom, and, holding it in your hand, pour half of the cream into the dish: then lay your bread over it, then cover the bread with the rest of the cream, and so let it stand till it be cold: then strew it over with caraway comfits, and prick up some cinnamon comfits, and some sliced dates; or for want therof, scrape all over it some sugar, and trim the sides of the dish with sugar, and so serve it up.

138 A prune tart. Take the fairest damask prunes you can get, and put them in a clean pipkin with fair water, sugar, unbruised cinnamon, and a branch or two or rosemary; and, if you have bread to bake, stew them in the oven with your bread, if otherwise, stew them on the fire; when they are stewed, then bruise them all to mash in their syrup, and strain them into a clean dish; then boil it over again with sugar, cinnamon, and rose-water till it be as thick as marmalade; then set it to cool, then make a reasonable tough paste with fine flour, water, and a little butter, and roll it out very thin, having patterns of paper cut in divers proportions, as beasts, birds, arms, knots, flowers, and such like, lay the patterns on the paste and so cut them accordingly; then with your fingers pinch up the edges of the paste, and set the work in good proportion: then prick it well all over for rising, and set it on a clean sheet of large paper, and so set it into the oven, and bake it hard: then draw it, and set it by to cool: and thus you may do by a whole oven full at one time, as your occasion of expense is: then against the time of service comes, take off the confection of prunes before rehearsed, and with your knife, or a spoon fill the coffin according to the thickness of the verge: then strew it over all with caraway comfits, and prick long comfits upright in it, and so, taking the paper from the bottom, serve it on a plate in a dish or charge, according to the bigness of the tart, and at the second course, and this tart carrieth the colour black.

145 A Whitepot. Take the best and sweetest cream, and boil it with a good store of sugar, and cinnamon, and a little rose-water, then take it from the fire and put into it clean picked rice, but not so much as to make it thick, and let it steep therin till it be cold; then put in the yolks of six eggs, and two whites, currants, sugar, cinnamon, and rose -water, and salt, then put it into a pan, or pot, as thick as if it were custard; and so bake it and serve it in the pot it is baked in, trimming the top with sugar or comfits.