Culinary skills learnt from 17th Century Italian cook books
How to cook Octopus:
Octopus is a vile fish of little worth: cook it however you wish
[Note that this remarkable pie is for amusement only]
Make a mould for a large pie, and in the bottom make a hole large enough that your fist can pass through, or even bigger if you wish, and the sides around it should be slightly higher than the common usage; fill it with flour and cook in an oven. Once it is cooked, open the hole on the bottom and remove the four, beforehand, prepare another small pie filled with good stuff that has been well cooked and seasoned and that has been made as big as that hole in the large mold: place this pie through the hole into the mold; and in the empty space that remains around the small pie, put some live birds, as many as it will hold; and the birds should be placed in it just before it is to be served: and then when it is served before those seated at the banquet, you remove the corner above, and the birds will fly away.
This is done to entertain and amuse your company. And in order that they do not remain disappointed by this, cut the small pie up and serve. I say one pie, but you can make more - as many as you wish. You can make tortes in a similar fashion, mixing ingredients and adapting them so the will go together well.
Skirrets of fish must be dregged in flour
You bear eggs well together
Most egg dishes require orange juice
The Lord’s Prayer is a measurement of time
Eggs Coddled in Their Shells
Place fresh eggs in cold water and boil for the time it takes you to say the Lord’s Prayer, or a little bit longer, and remove.