Where quantities or cooking temperatures have to be specified, these are included in the instructions; otherwise, matters are left to the cook's discretion. Thus in "Spice Sauce (sauce for fish or flesh)", Hartley directs "Take a quart of sharp cider, .... some mace, a few cloves, some lemon peel, horse-radish root sliced, some sweet herbs, 6 schaloys [shallots], 8 anchovies, 3 spoonfulls of shred red peppers..."Hartley, p. 95
