The Accomplisht Cook: I-XIII

1 C

the
ACCOMPLISHT COOK,
or,

The whole Art and Mystery of
COOKERY, fitted for all
Degrees and Qualities.

Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.

TAke a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, Bolonia sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil’d and scummed: but put in more presently after your Beef is scum’d, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions, 2 Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes French Barley, or Lupins green or dry.

Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, &c.

Then next have divers Fowls; as first

A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks.

Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, &c.

Then have Bread, Marrow, Bottoms of Artichocks, Yolks of hard Eggs, Large Mace, Chesnuts boil’d and blancht, two Colliflowers, Saffron.

And stew these in a pipkin together, being ready clenged with some good sweet butter, a little white wine and strong broth.

Some other times for variety you may use Beets, Potato’s, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.

Now to dish your Olio, dish first your Beef, Veal or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all.

Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites, twenty four Quailes, forty eight Larks, &c.

Then broth it, and put on your pipkin of Colliflowers 3 C2 Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow boil’d in strong broth or water, large Mace, Saffron, Pistaches, and all the aforesaid things being finely stewed up, and some red Beets over all, slic’t Lemons, and Lemon peels whole, and run it over with beaten butter.

Marrow Pies.

For the garnish of the dish, make marrow pies made like round Chewets but not so high altogether, then have sweet-breads of veal cut like small dice, some pistaches, and Marrow, some Potato’s, or Artichocks cut like Sweetbreads: as also some enterlarded Bacon; Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or Barberries, and some minced Veal in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little musk; close them up, and bast them with saffron water, bake them, and liquor it with beaten butter, and set them about the dish side or brims, with some bottoms of Artichocks, and yolks of hard Eggs, Lemons in quarters, Poungarnets and red Beets boil’d, and carved.

Other Marrow Pies.

Otherways for variety, you may make other Marrow Pies of minced Veal and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them not too hard, musk them, &c.

Other Marrow Pies.

Otherways, Marrow Pies of bottoms of little Artichocks, Suckers, yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like dice, some Veal sweet-breads 4 cut also, or Lamb-stones, Potato’s, or Skirrets, and Sparagus, or none; season them lightly with Nutmeg, Pepper and Salt, close your Pies, and bake them.

Olio, Marrow Pies.

Butter three pound, Flower one quart, Lamb-Stones three pair, Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones twenty, interlarded Bacon one pound, knots of Eggs twelve, Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty, Pistaches one pound, Nutmegs, Pepper, and Salt.

Season the aforesaid lightly, and lay them in the Pie upon some minced veal or mutton, your interlarded Bacon in thin slices of half an inch long, mingled among the rest, fill the Pie, and put in some Grapes, and slic’t Lemon, Barberries or Goosberries.

1. Pies of Marrow.

Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs, Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron, Butter.

2. Marrow Pies.

Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs, Grapes, Marrow, Saffron.

3. Marrow Pies.

Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones, Potato’s, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon.

5 C3

To the garnish of an extraordinary Olio: as followeth.

Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies, two Sallets, two Jelleys of two colours, two forc’t meats, two Tarts.

Thus for an extraordinary Olio, or Olio Royal.

To make a Bisk divers ways.

Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in a Pipkin of a Gallon, with some fair water, and when it boils, scum it, and put to it some salt, two or three blades of large Mace, and a Clove or two; boil it to three pints, and strain the meat, save the broth for your use and take off the fat clean.

Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a Pipkin with fair water, salt, and a piece of interlarded Bacon, scum them clean, and boil them fine, white and quick.

Then have a rost Capon minced, and put to it some Gravy, Nutmegs, and Salt, and stew it together; then put to it the juyce of two or three Oranges, and beaten Butter, &c.

Then have ten sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boil’d and blanched, cut them like lard, and fry them, put away the butter, and put to them gravy, a little anchove, nutmeg, and a little garlick, or none, the juyce of two or three Oranges, and Marrow fried in Butter with Sage-leaves, and some beaten Butter.

Then again have some boil’d Marrow and twelve Artichocks, Suckers, and Peeches finely boil’d and put into 6 beaten Butter, some Pistaches boiled also in some wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled, and put into beaten Butter, or Skirrets.

Then have Lemons carved, and some cut like little dice.

Again fry some Spinage and Parsley, &c.

These forefaid materials being ready, have some French bread in the bottom of your dish.

Then dish on it your Chickens, and Pidgeons, broth it; next your Quaile, then Sweet breads, then your Pullets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten butter, &c.

1. For variety, Clary fryed with yolks of Eggs.

2. Knots of Eggs.

3. Cocks Stones.

4. Cocks Combs.

5. If white, strained Almonds, with some of the broth.

6. Goosberries or Barberries.

7. Minced meat in Balls.

8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth, and give it a warm.

9. Garnish with boiled Spinage.

10. If yellow, yolks of hard Eggs strained with some Broth and Saffron.

And many other varieties.

A Bisk otherways.

Take a Leg of Beef, cut it into two peices, and boil it in a gallon or five quarts of water, scum it, and about half an hour after put in a knuckle of Veal, and scum it also, boil it from five quarts to two quarts or less; and being 7 C4 three quarters boil’d, put in some Salt, and some Cloves, and Mace, being through boil’d, strain it from the meat, and keep the broth for your use in a pipkin.

Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and salt three of them, and the other leave for garnish, to be boil’d in strong broth; and laid on the top of the Bisk when it is dished.

Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons, Plovers, Quails, Larks.

Then have a Joint of Mutton made into balls with sweet Herbs, Salt, Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and Pistaches, boil’d in Broth, with some interlarded Bacon, Sheeps tongues, larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a Clove or two, some white-wine and strained almonds, or with the yolk of an Egg, Verjuyce, beaten butter, and slic’t Lemon, or Grapes whole.

Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.

Then Carved Lemons over all.

To make another curious boil’d meat, much like a Bisk.

Take a Rack of Mutton, cut it in four peices, and boil it in three quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end, scum your broth and put in some salt: Then about half an hour after put in thre chickens finely scalded and trust, three Patridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.

Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjorim, Sorrel, Sage; these being finely 8 picked, bruise them with the back of a ladle, and a little before you dish up your boil’d meat, put them to your broth, and give them a walm or two.

Again, for the top of your boil’d meat or garnish, have a pound of interlarded Bacon in thin slices, put them in a pipkin with six marrow-bones, and twelve bottoms of yong Artichocks, and some six sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries or Barberries, some Butter and Pistaches.

These things aforesaid being ready, and dinner called for, take a fine clean scoured dish and garnish it with Pistaches and Artichocks, carved Lemon, Grapes, and large Mace.

Then have sippets finely carved, and some slices of French bread in the bottom of the dish, dish three pieces of Mutton, and one in the middle, and between the mutton three Chickens, and up in the middle, the Partridge, and pour on the broth with your herbs, then put on your pipkin over all, of Marrow, Artichocks, and the other materials, then Carved Lemon, Barberries and beaten Butter over all, your carved sippets round the dish.

Another made Dish in the French Fashion, called an Entre de Table, Entrance to the Table.

Take the bottoms of boil’d Artichocks, the yolks of hard Eggs, yong Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of Veal, Lamb-stones, blanched, and put them in a Pipkin, with Cockstones, and combs, and knots of Eggs; then put to them some strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and stew them softly together.

Then have Goosberries or Grapes perboil’d, or Barberries, and put to them some beaten Butter; and Potato’s, Skirrets or Sparagus boil’d, and put in beaten butter, and some boil’d Pistaches.

These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet-Breads, Artichocks, and Sparagus on them, Grapes, and slic’t Lemon, and run all over with beaten butter, &c.

Somtimes for variety, you may put some boil’d Cabbidge, Lettice, Colliflowers, Balls of minced meat, or Sausages without skins, fryed Almonds, Calves Udder.

Another French boil’d meat of Pine-molet.

Take a manchet of French bread of a day old, chip it and cut a round hole in the top, save the peice whole, and take out the crumb, then make a composition of a boild or a rost Capon, minced and stampt with Almond past, muskefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs and Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and Pistaches; fill the Loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.

Then have some forc’t Chickens flead, save the skin, wings, legs, and neck whole, and mince the meat, two Pigeons also forc’t, two Chickens, two boned of each, and filled with some minced veal or mutton, with some interlarded Bacon, or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmison or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and stitch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows, or Quails, and some boiled Sparagus.

For the garnish of the aforesaid dish, rost Turneps and rost Onions, Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chickens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cordons, Artichoks or Sparagus, 10 Pine apple-seed, or Pistaches, Grapes, and Sweet-breads, and broth it on sippets.

To boil a Chine of Veal, whole, or in peices.

Boil it in water, salt, or in strong broth with a faggot of sweet Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and some Oyster liquor.

Your Chines being finely boiled, have some stewed Oysters by themselves with some Mace and fine onions whole, some vinegar, butter, and pepper &c.

Then have Cucumbers boiled by themselves in water and salt, or pickled Cucumbers boiled in water, and put in beaten Butter, and Cabbidge-lettice, boiled also in fair water, and put in beaten Butter.

Then dish your Chines on sippits, broth them, and put on your stewed Oysters, Cucumbers, Lettice, and parboil’d Grapes, Boclites, or slic’t lemon, and run it over with beaten Butter.

Chines of Veal otherways, whole, or in pieces.

Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic’t Lemon, Goosberries, and beaten Butter, boil’d Marrow, fried Spinage, &c. For variety Capers, or Sampier.

Chines of Veal boiled with fruit, whole.

Put it in a stewing pan or deep dish, with some strong Broth, large Mace, a little White Wine, and when it boils scum it, then put some dates to, being half boil’d 11 and Salt, some white Endive, Sugar, and Marrow.

Then boil some fruit by it self, your meat and broth being finely boil’d, Prunes and Raisons of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic’t Lemon, and Barberries, &c.

Chines of Veal otherways.

Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little Balls, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on French Bread, or sippits, broth it, and run it over with beaten butter, Grapes or slic’t Lemon, &c.

Chines of Mutton boil’d whole, or Loins, or any Joint whole.

Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being scumm’d first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil’d, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil’d among your broth.

Then have Colliflowers ready boil’d in water and salt, and put in beaten butter, with some boil’d marrow, then 12 the Mutton and Broth being ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippets finely carved, or French bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries or Grapes, and run it over with beaten Butter.

Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water and salt, and put in beaten Butter, Cabbidge sprouts, or Cabbidge, Lettice, and Chesnuts.

And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron, or none.

Other-while grated bread, Yolks of hard Eggs, and Verjuyce, &c.

To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in pieces.

Boil it in a stewing-pan or deep dish, with fair water as much as will cover it, and when it boils scum it, and put to it some salt; then being half boil’d, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat, then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.

Then a little before you take up your mutton, a handful of picked Parsley, chopped small, put it in the broth, with some whole marigold flowers, and your whole chine of mutton give a walm or two, then dish it up on sippets and broth it. Then have Raisins of the Sun and Currans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemons, and Barberries, &c.

Otherways without Fruit, boil it with Capers; and all manner of sweet herbs stripped, some Spinage, and Parsley bruised with the back of a Ladle, Mace, and Salt, &c.

To boil a Chine of Mutton, whole or in peices, or any other Joint.

Boil it in a fair glazed pipkin, being well scummed, put in a faggot of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped with your Knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely boiled down, serve it on sippits, garnish your dish with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons, boil’d Marrow, &c.

Sometimes for change leave out Carrots and Fruit.

Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten Butter and Lemons.

Barley Broth.

Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt.

Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.

Barley Broth otherwise.

Boil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the Broth, Salt, Raisins, 14 sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet slic’t together.

Otherwise.

Otherways without Fruit: put some good Mutton-gravy, Saffron, and sometimes Raisins only.

Chine or any Joint.

Otherways stew them with strong broth and White-Wine, put it in a Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt, whole peper, and a bundle of sweet herbs well bound up, some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Chesnuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, Butter, Time and two or three great Onions; sometimes Grapes.

Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and Chesnuts, &c.

Stewed Broth.

To make stewd Broth, the Meat most proper for it is.

A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or a knuckle of Veal.

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones, a Capon, boil them in fresh water, and scum them; then put in a bundle of sweet herbs well bound up or none, large Mace, whole Cinamon, and Ginger bruised, and put in a littlerag, the spice being a little bruised also. Then beat some Oatmeale, strain it, and put it to your broth, then have boil’d Prunes and Currans strained also 15 and put it to your broth, with some whole raisons and currans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint of Claret Wine and Sugar, then dish up your meat on fine sippits, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and Sugar.

You may add to the former Broth, Fennel-roots and Parsley roots tied up in a bundle.

Stewed Broth new Fashion.

Otherways for change; take two Joints of Mutton, Rack and Loin, being half boiled and scummed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun being strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a warm, and serve it on fine carved sippits.

To stew a Loin or Rack of Mutton, or any Joint otherways.

I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the space of two hours, turn them now and then, and serve them on sippets.

II.

Otherways for change, being half boiled, chop some 16 sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic’t Lemon and beaten butter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cucumbers, Samphire, &c.

VI.

Otherways, stew it between two dishes with fair water, and when it boils, scum it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, spinage, sorrel, savoury, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten butter, or stew it thus whole.

Before you put on your Herbs blow off the fat.

To boil a Leg of Mutton divers ways.

I.

Stuff a Legg of Mutton with Parsley being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.

II.

Otherways: boil it in water and salt, not stuffed, and being boiled stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it 17 D make sauce with the Gravy and beaten butter, with Lemon and grated Nutmeg.

III.

Otherways, boil it in water and salt, being stuffed with parsley, and make sauce with large mace, gravy, chopped parsley, butter, vinegar, juice of orange, gooseberries, barberries, or grapes and sugar: serve it on sippets.

IV. To boil a Leg of Mutton otherways.

Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef-suet, some salt and nutmeg.

Then being almost boiled, take up some of the broth into a Pipkin, and put to it some large mace, a few currans; a handful of French Capers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finely boil’d, dish it on carved sippets, broth it, and run it over with beaten butter, and lemon shred small.

V. Otherways.

Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-butter, and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic’t lemon.

Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic’t lemon, and grated nutmeg.

To boil a leg of Veal.

1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt, and boil it in fair water and salt.

Then take some of the broth, and put to some capers, 18 currans, large mace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil’d and put in beaten butter, boil’d marrow and mace. Then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursely minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it to your broth to make it green, and give it a warm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some Goosberries, or Barberries, beaten butter and lemon.

2. To boil a Leg of Veal otherways.

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being almost boil’d, take up some of the broth in a pipkin, and put to it some Mace, Raisins of the sun, gravy; stew them well together, and thicken it with grated bread strained with hard Eggs: before you dish up your broth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a warm and dish up your leg of veal on fine carved sippets: pour on the broth and run it over with beaten Butter.

3. To boil a Leg of Veal otherwise with rice, or a Knuckle.

Boil it in a pipkin, put some salt to it, and scum it; then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; and being fine and tender boil’d, put in some saffron and serve it on fine carved sippets, with the rice over all.

4. Otherways with past cut like small lard, boil it in thin broth and saffron.

5. Otherways in white broth, and with fruit, spinage, sweet herbs and gooseberries, &c.

19 D2

To make all manner of forc’t meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking Pudding in a napkin.

To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.

TAke a leg of Veal, and take out the meat, but leave the skin and knuckle whole together, then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of garlic, and some three or four yolks of hard eggs whole or in quarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boil it in a pipkin with two gallons of fair water, and some white wine, being scummed and almost boil’d take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them well together; then have some fried tost of manchet or roles finely carv’d. The leg being finely boil’d, dish it on French bread, and fried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.

You may add sometimes balls of the same meat.

Garnish.

For your Garnish you may use Chesnuts, Artichock, pistaches, pine-apple-seed and yolks of hard eggs in halves or potato’s.

Otherwhiles: Quinces in quarters, or pears, pippins gooseberries, grapes, or barberries.

To force a breast of Veal.

Mince some Veal or Mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace, then an hour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put it into your broth with some beef-marrow, and give it a warm; then dish up your breast of Veal, on fine sippets finely carved, broth it, and lay on slic’t lemons, marrow, mace and barberries, and run it over with beaten butter.

If you will have the broth yellow, put saffron into it.

To boil a breast of Veal otherwise.

Make a Pudding of grated manchet, minced suet, and minced Veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and cream, mingle them all together, and fill the breast; prick it up, and stew it between two dishes, with white wine and strong broth, mace dates, marrow, and being finely stewed, serve it on sippets, and run it over with beaten butter, lemon, Barberries, or grapes.

Sometimes thick it with some almond milk, sugar, and cream.

To Boil a breast of Veal in another manner.

Joint it well, and perboil it a little, then put it in a stewing pan or deep dish with some strong broth; and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three 21 D3 cloves, some capers, samphire, salt, some yolks of hard eggs, and white-wine; stew all these well together, and being boil’d and tender, serve it on fine carved sippets, and broth it. Then have some fried sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fried parsley.

Thus you may boil a Rack or Loin.

To make several sorts of Puddings.

1. Bread Puddings yellow or Green.

Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.

If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.

Another Pudding, called Cinamon-Pudding

Take five penny loaves, and fearce them through a cullender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic’t dates, stamped almonds, or none, rose-water.

To make Rice Puddings

Boil your Rice with Cream, strain it, and put to it two 22 penny loaves grated, eight yolks of eggs, and three whites, beef suet, one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, &c.

Other Rice Puddings.

Steep your rice in milk over night, and next morning drain it, and boil it with cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

To mak Oatmeal puddings, called Isings.

Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar. This put in bags, guts, or fowls, as capon, &c.

If green, good store of herbs chopped small.

To make blood Puddings

Take the blood of a hog, while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three days take the groats out and drain them clean; then put to these groats more then a quart of the best cream warmed on the fire; then take some mother of time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mix them with the groats, with a little fennel seed finely beaten, some peper, cloves, mace salt, and some beef-suet, or flakes of the hog cut small.

Otherways, you may steep your oatmeal in warm mutton broth, or scalding milk, or boil it in a bag.

To make Andolians.

Soak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.

Then have pepper, chopped sage, a little cloves and 23 D4 mace, beaten coriander-seed, & salt; mingle all together, and season the fat side of the guts, then turn that side inward again, and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan of fair water, with a piece of interlarded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.

Sometimes for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, &c.

To make other Blood Puddings.

Steep great oatmeal in eight pints of warm goose blood, sheeps blood, calves, or lambs, or fawns blood, and drain it, as is aforesaid, after three days put to it in every pint as before.

Other Blood Puddings.

Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef-suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace and pepper.

Sometimes for variety, Sugar, Currans, &c.

To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish brims with Puff past.

Take the marrow of four marrow bones, two pinemolets or french bread, half a pound of raisins of the Sun, ready boil’d and cold, cinamon a quarter of an ounce finely beaten, two grated nutmegs, sugar a quarter of a pound, dates a quarter of a pound, sack half a pint, rose-water a quarter of a pint, ten eggs, two grains of ambergreese, and two of musk dissolved: now have a fine clean deep large dish, then have a slice of french bread, and lay a lay of sliced bread in the dish, and stew it with cinamon, 24 nutmeg, and sugar mingled together, and also sprinkle the slices of bread with sack and rose-water, & then some raisins of the sun, and some sliced dates and good big peices of marrow; and thus make two or three lays of the aforesaid ingredients, with four ounces of musk, ambergreece, and most marrow on the top, then take two quarts of cream, and strain it with half a quarter of fine sugar, and a little salt, (about a spoonful) and twelve eggs, six of the whites taken away: then set the dish into the oven, temperate, and not too hot, and bake it very fair and white, and fill it at two several times, and being baked, scrape fine sugar on it, and serve it hot.

To make marrow Puddings of Rice and grated Bread.

Steep half a pound of rice in milk all night, then drain it from the milk, and boil it in a quart of cream; being boild strain it and put it to half a pound of sugar, beaten nutmeg and mace steeped in rose water, and put to the foresaid materials eight yolks of eggs, and five grated manchets, put to it also half a pound of marrow, cut like dice, and salt; mingle all together, and fill your bag or napkin, and serve it with beaten butter, being boiled and stuck with almonds.

If in guts, being boild, tost them before the fire in a silver dish or tosting pan.

To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls

Take a rost Turky, mince it very small, and stamp it with some almond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace, soked in sack and whitewine, rose-water and sack, strain it into the materials, and make not your stuff to thin, then fill either gut or napkin, or any fouls boil’d, bak’d or rost, or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs, suckers, &c.

Sheeps Haggas Puddings.

To make a Haggas Pudding in a Sheeps Paunch.

Take good store of Parsley, savory, time, onions, oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none.

Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, butter it, and dish it in a dish, and serve it with sippets.

A Haggas otherways.

Steep the oatmeal over night in warm milk, next morning boil it in cream, and being fine and thick boil’d, put beef-suet to it in a dish or tray, some cloves, mace, nutmeg, salt, and some raisins of the sun, or none, and an onion, somtimes savory, parsley, and sweet marjoram, and fill the panch, &c.

Other Haggas Puddings.

Calves panch, calves chaldrons; or muggets being clenged, boil it tender and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, succory, sorrel, strawberry leaves very small minced; bits of butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar, salt, dates, and boil it in a napkin or calves panch, or bake it: and being boiled, put it in a dish, trim the dish with scraped sugar, and stick it with slic’t Almonds, and run it over with beaten butter, &c.

To make liver Puddings.

Take a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small, or grate it, and fearce it through a meal-sieve or cullender, put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small: being mixt all together, fill a wet napkin, and bind it in fashion of a ball, and serve it with beaten butter and sugar being boil’d.

Other Liver Puddings.

For variety, sometimes sweet herbs, and sometimes flakes of the hog in place of beef-suet, fennil-seed, carraway seed, or any other seed, and keep the order as is abovesaid.

To make Puddings of blood after the Italian fashion.

Take three pints of hogs blood, strain it, and put to it half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, a pound of beef-suet minced small, nutmeg, pepper, sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, &c.

To make Puddings of a Heifers Udder.

Take an heifers udder, and boil it; being cold, mince it small, and put to it a pound of almond paste, some grated manchet, three or four eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound of sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved pears in form of square dice; bits of marrow; mingle all together, and put it in a clean napkin dipped in warm liquor, bind it up round like a ball, and boil it.

Being boil’d dish it in a clean scoured dish, scrape sugar, and run it over with beaten butter, stick it with slic’t almonds, 27 or slic’t dates, canded lemon peel, orange, or citrons, juyce of orange over all.

Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.

Forcing for any roots; as mellons, Cucumbers, Colliflowers, Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or Carrots.

Take a Musk Mellon, take out the seed, cut it round the mellon two fingers deep, then make a forcing of grated bread, beaten almonds, rose-water and sugar, some musk-mellon stamped small with it, also bisket bread beaten to powder, some coriander-seed, canded lemon minced small, some beaten mace and marrow minced small, beaten cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain; then fill your rounds of mellons, and put them in a flat bottom’d dish, or earthen pan, with butter in the bottom, and bake them in a dish.

Then have sauce made with white-wine and strong broth strained with beaten almonds, sugar and cinamon; serve them on sippets finely carved, give this broth a warm, and pour it on your mellons, with some fine scraped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cucumbers, lemons or turnips, and serve them with any boil’d fowl.

Other forcing, or Pudding, or stuffing for Birds or any Fowl, or any Joint of Meat.

Take veal or mutton, mince it, and put to it some grated bread, yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon, ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all together, with some whole marrow amongst. If yellow, use Saffron.

Other forcing for Fowls or any Joint of meat.

Mince a leg of mutton or veal and some beef-suet, or venison, with sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, dates, currans, raisins, some dry canded oranges, coriander seed, and a little cream; bake them or boil them, and stew them in white wine, grapes, marrow, and give them a walm or two, thick it with two or three yolks of eggs, sugar, verjuyce, and serve these puddings on sippets, pour on the broth, and strew on sugar and slic’t lemon.

Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land, or Sea Foul.

Mince them with beef-suet or lard, and season them with pepper, cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks of eggs, grated cheese, salt, &c.

Other stuffings or forcings of grated cheese, calves brains, or any brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains, with some beaten nutmeg, pepper, salt, ginger, cloves, saffron, sweet herbs, eggs, Gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt, raw eggs, and some marrow or butter, &c.

Other Stuffings of Puddings.

Take rice flower, strain it with Goats milk or cream, and the brawn of a poultry rosted, minced and stamped, boil them to a good thickness, with some marrow, sugar, rosewater and some salt; and being cold, fill your poultry, either in cauls of veal or other Joynts of meat, and bake them or boil them in bags or guts, put in some nutmeg, almond past, and some beaten mace.

Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Foul.

Take out the meat, and save the skins whole, leave on the legs and wings to the skin, and also the necks and heads, and mince the meat raw with some interlarded bacon, or beef-suet, season it with cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of eggs grated, parmisan or none, fill the body, legs, and neck, prick up the back, and stew them between two dishes with strong broth as much as will cover them, and put some bottoms of artichocks, cordons, or boil’d sparagus, goosberries, Barberries, or grapes being boil’d, put in some grated permisan, large mace, and saffron, and serve them on fine carved sippets, garnish the dish with roast turnips, or roast onions, cardons, and mace, &c.

Other forcing of Livers of Poultry, or Kid or Lambs.

Take the Liver raw, and cut it into little bits like dice, and as much interlarded bacon cut in the same form, some sweet herbs chopped small amongst; also some raw yolks of eggs, and some beaten cloves and mace, pepper, and salt, a few prunes or raisins, or no fruit, but grapes or gooseberries, a little grated permisan, a clove or two of garlick; and fill your poultry, either boild or rost, &c.

Other forcing for any dainty Foul; as Turkie, Chickens, or Pheasants, or the like boil’d or rost.

Take minced veal raw, and bacon or beef-suet minc’t with it; being finely minced, season it with cloves and mace, a few currans salt, and some boiled bottoms of artichocks cut in form of dice small, and mingle amongst the forcing, with pine-apple-seeds, pistaches, chesnuts and some raw eggs, and fill your poultry, &c.

Other fillings or forcings of parboild Veal or Mutton.

Mince the Meat with beef-suet or interlarded Bacon, and some cloves, mace, pepper, salt, eggs, sugar, and 30 some quartered pears, damsons, or prunes, and fill your fowls, &c.

Other fillings of raw Capons.

Mince it with fat bacon and grated cheese, or permisan, sweet herbs, cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and some pieces of artichocks like small dice, sugar, saffron, and some mushrooms.

Otherways.

Grated liver of veal, minced lard, fennel-seed, whole raw eggs, sugar, sweet herbs, salt, grated cheese, a clove or two of garlick, cloves, mace, cinamon and ginger, &c.

Otherways.

For a leg of mutton, grated bread, yolks of raw eggs, beef-suet, salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and sugar; if yellow, saffron.

Other forcing, for Land or Sea fowl boiled or baked, or a Leg of Mutton.

Take the meat out of the leg, leave the skin whole, and mince the meat with beef-suet and sweet herbs; and put to it, being finely minced, grated bread, dates, currans, raisins, orange minced small, ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make a sauce with marrow, strong broth, white-wine, verjuyce, mace, sugar, and yolks of eggs, strained with verjuyce; serve it on fine carved sippets, and slic’d lemon, grapes or gooseberries: and thus you may do it in cauls of veal, lamb, or kid.

Legs of Mutton forc’t, either rost or boil’d.

Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt, cloves and mace, and two or three cloves of garlick, raw eggs, two or three chesnuts, & work up altogether, fill the leg, and prick it up, then rost it or boil it: make sauce with the remainder of the meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine apple seed, 31 bits of artichocks, pears, grapes, or pippins, and serve it hot on this sauce, or with gravy that drops from it only, and stew it between two dishes.

Other forcing of Veal.

Mince the veal and cut the lard like dice, and put to it, with some minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little cammomile, pepper, salt, ginger, cinamon, sugar, and work all together; then fill it into beef guts of some three inches long, and stew them in a pipkin with claret wine, large mace, capers and marrow; being finely stewed, serve them on fine carved sippets, slic’d lemon and barberries, and run them over with beaten butter and scraped sugar.

Other forcing for Veal, Mutton, or Lamb.

Either of these minced with beef-suet, parsley, time, savory, marigolds, endive and spinage; mince all together, and put some grated bread, grated nutmeg, currans, five dates, sugar, yolks of eggs, rose-water, and verjuyce; of this forcing you may make birds, fishes, beasts, pears, balls or what you will, and stew them, or fry them, or bake them and serve them on sippets with verjuyce, sugar and butter, either dinner or supper.

Other forcing for breast, Legs, or Loyns of Beef, Mutton, Veal, or any Venison, or Fowl, rosted, baked, or stewed.

Mince any meat, and put to it beef-suet or lard, dates, raisins, grated bread, nutmeg, pepper and salt, and two or three eggs, &c.

Otherways.

Mince some mutton with beef-suet, some orange-peel, grated nutmeg, grated bread, coriander-seed, pepper, salt, and yolks of eggs, mingle all together, and fill any breast, or leg, or any Joynt of sweet, and make sauce with gravy, strong broth, dates, currans, sugar, salt, lemons, and barberries. &c.

Other forcing for rost or boil’d, or baked Legs of any meat, or any other Joint or Fowl.

Mince a Leg of Mutton with beef-suet, season it with cloves, mace, pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds and eggs; and fill your leg of Mutton, &c.

Then for sauce for the aforesaid, if baked, bake it in an earthen pan or deep dish, and being baked, blow away the fat, and serve it with the gravy.

If rost, save the gravy that drops from it, and put to it slic’t lemon or orange.

If boil’d, put capers, barberries, white-wine, hard eggs minced, beaten Butter, gravy, verjuyce and sugar, &c.

Other forcing.

Mince a leg of mutton or lamb with beef-suet, and all manner of sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with half the meat: than make the rest into little cakes as broad as a shilling, and put them in a pipkin, with strong mutton broth, cloves, mace, vinegar, and boil the leg, or bake it, or rost it.

Forcing in the Spanish Fashion in balls.

Mince a leg of mutton with beef suet and some marrow cut like square dice, put amongst some yolks of eggs, and some salt and nutmeg; make this stuff as big as a tennis ball, and stew them with strong broth the space of two hours; turn them and serve them on toasts of fine manchet, and serve them with the palest of the balls.

Other manner of Balls.

Mince a leg of Veal very small, yolks of hard eggs, and the yolks of seven or eight raw eggs, some salt, make them into balls as big as a walnut, and stew them in a pipkin with some mutton broth, mace, cloves, and slic’t ginger, stew them an hour, and put some marrow to them, and serve them on sippets, &c.

33 E

Other grand or forc’t Dish.

Take hard eggs, and part the yolks and whites in halves, then take the yolks and mince them, or stamp them in a Mortar, with marchpane stuff, and sweet herbs chopped very small, and put amongst the eggs or past, with sugar and cinamon fine beaten, put some currans also to them, and mingle all together with salt, fill the whites, and set them by.

Then have preserved oranges canded, and fill them with marchpane paste and sugar, and set them by also.

Then have the tops of sparagus boil’d, and mixed with butter, a little sack, and set them by also.

Then have boild chesnuts peeled and pistaches, and set them by also.

Then have marrow steeped first in rose-water, then fried in Butter, set that by also.

Then have green quodlings slic’t, mixt with bisket bread & egg, and fried in little cakes, and set that by also.

Then have sweet-breads, or lamb-stones, and yolks of hard eggs fryed, &c. and dipped in Butter.

Then have small turtle doves, and pigeon peepers and chicken-peepers fried, or finely rosted or boiled, and set them by, or any small birds, and some artichocks, and potato’s boil’d and fried in Butter, and some balls as big as a walnut, or less, made of parmisan, and dipped in butter, and fried.

Then last of all, put them all in a great charger, the chickens or fowls in the middle, then lay a lay of sweetbreads, then a lay of bottoms of artichocks, and the marrow; on them some preserved oranges.

Then next some hard eggs round that, fried sparagus, yolks of eggs, chesnuts, and pistaches, then your green quodlings stuffed: the charger being full, put to them marrow all over the meat, and juyce of orange, and make 34 a sauce of strained almonds, grapes, and verjuyce; and being a little stewed in the oven, dry it, &c.

The dish.

Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter, Potato’s, Pistaches, Chesnuts, Verjuyce, Sugar, Flower, Parmisan, Cinamon.

To force a French Bread called Pine-molet, or three of them.

Take a manchet, and make a hole in the top of it, take out the crum, and make a composition of the brawn of a capon rost or boil’d; mince it, and stamp it in a mortar, with marchpane past, cream, yolks of hard eggs, muskefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, beaten cinamon, saffron, some raw yolks of eggs, and currans: fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones, fried with some mace, marrow, and grapes, sparagus, or artichocks, and skirrets, the manchets being well boil’d, and your chickens finely stewed, serve them in a fine dish, the manchets in the middle, and the sweetbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, creams, sugar, and beaten butter.

Garnish your dish with marrow, pistaches, artichocks, puff paste, mace, dates, pomegranats, or barberries, and slic’t lemon.

Another forc’t dish.

Take two pound of beef-marrow, and cut it as big as great dice, and a pound of Dates, cut as big as small Dice; then have a pound of prunes, and take away the out-side 35 E2 from the stones with your knife, and a pound of Currans, and put these aforesaid in a Platter, twenty yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle all together.

Then have the yolks of twenty eggs more, strain them with Rose-water, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow, and being fried, put one of them in a fair dish, and lay the former materials on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dishes like a lattice window, set it in the Oven, and bake it a little, then fry it, &c. Bake it leisurely.

Another forc’t fryed Dish.

Make a little past with yolks of eggs, flower, and boiling liquor.

Then take a quarter of a pound of sugar, a pound of marrow, half an ounce of cinamon, and a little ginger. Then have some yolks of Eggs, and mash your marrow, and a little Rose-water, musk or amber, and a few currans or none, with a little suet, and make little pasties, fry them with clarified butter, and serve them with scraped sugar, and juyce of orange.

Otherways.

Take good fresh water Eels, flay and mince them small with a warden or two, and season it with pepper, cloves, mace, saffron: then put currans, dates, and prunes, small minced amongst, and a little verjuyce, and fry it in little pasties; bake it in the oven, or stew it in a pan in past of divers forms, or pasties or stars, &c.

To make any kind of sausages.

First, Bolonia Sausages.

THe best way and time of the year is to make them in September.

Take four stone of pork, of the legs the leanest, and take away all the skins, sinews, and fat from it; mince it fine and stamp it: then add to it three ounces of whole pepper, two ounces of pepper more grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce finely beaten, salt, spanish, or peter-salt, an ounce of coriander-seed finely beaten, or carraway-seed, cinamon an ounce fine beaten, lard cut an inch long, as big as your little finger, and clean without rust; mingle all the foresaid together; and fill beef guts as full as you can possibly, and as the wind gathers in the gut, prick them with a pin, and shake them well down with your hands; for if they be not well filled, they will be rusty.

These aforesaid Bolonia Sausages are most excellent of pork only: but some use buttock beef, with pork, half one and as much of the other. Beef and pork are very good.

Some do use pork of a weeks powder for this use beforesaid, and no more salt at all.

Some put a little sack in the beating of these sausages, and put in place of coriander-seed, carraway-seed.

This is the most excellent way to make Bolonia Sausages, being carefully filled, and tied fast with a packthred, and smoaked or smothered three or four days, that will turn them red; then hang them in some cool cellar or higher room to take the air.

Other Sausages.

Sausages of pork with some of the fat of a chine of bacon or pork, some sage chopped fine and small, salt, and 37 E3 pepper: and fill them into porkets guts, or hogs, or sheeps guts, or no guts, and let them dry in the chimney leisurely, &c.

Otherways.

Mince pork with beef-suet, and mince some sage, and put to it some pepper, salt, cloves, and mace; make it into balls, and keep it for your use, or roll them into little sausages some four or five inches long as big as your finger; fry six or seven of them, and serve them in a dish with vinegar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet; and being fried, serve it with gravy and juyce of orange or butter and vinegar; and before you fry them flower them. And thus mutton or any meat.

Or you may add sweet Herbs or Nutmeg: and thus Mutton.

Other Sausages.

Mince some Buttock-Beef with Beef suet, beat them well together, and season it with cloves, mace, pepper, and salt: fill the guts, or fry it as before; if in guts, boil them and serve them as puddings.

Otherways for change.

If without guts, fry them and serve them with gravy, juyce of orange or vinegar, &c.

To make Links.

Take the raring pieces of pork or hog bacon, or fillets, or legs, cut the lean into bits as big as great dice square, and the fleak in the same form, half as much; and season them with good store of chopped sage chopt very small and fine; and season it also with some pepper, nutmeg, cloves, and mace also very small beaten, and salt, and fill porkets guts, or Beef-guts: being well filled, hang them up and dry them till the salt shine through them; and when you will spend them, boil them and broil them.

To make all manner of Hashes.

First, of raw Beef.

MInce it very small with some Beef-suet or lard, some sweet herbs, pepper, salt, some cloves, and mace, blanched chesnuts, or almonds blanched, and put in whole, some nutmeg, and a whole onion or two, and stew it finely in a pipkin with some strong broth the space of two hours, put a little claret to it, and serve it on sippets finely carved, with some grapes or lemon in it also, or barberries, and blow off the fat.

Otherways.

Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.

2. Beef hashed otherways, of the Buttock.

Cut it into thin slices, and hack them with the back of your knife, then fry them with sweet butter; and being fried put them in a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet-butter; being tender stewed the space of an hour, serve them on fine sippets, with slic’t lemon, gooseberries, barberries, or grapes, and some beaten butter.

3. Beef hashed otherways.

Cut some buttock-beef into fine thin slices, and half as many slices of fine interlarded Bacon, stew it very well and tender, with some claret and strong Broth, cloves, mace, pepper, and salt; being tender stewed the space of two hours, serve them on fine carved sippets, &c.

39 E4

4. A Hash of Bullocks Cheeks.

Take the flesh from the bones, then with a sharp knife slice them in thin slices like Scotch collops, and fry them in sweet butter a little; then put them into a Pipkin with gravy or strong broth and claret, and salt, chopped sage, and nutmeg, stew them the space of two hours, or till they be tender, then serve them on fine carved sippets, &c.

Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the ways following.

Boil them very tender, and being cold, mince them small, then put currans to them, beaten cinamon, hard eggs minced, capers, sweet herbs minced small, cloves, mace, sugar, white-wine, butter, slic’t lemon or orange, slic’t almonds, grated bread, saffron, sugar, gooseberries, barberries or grapes; and being finely stewed down, serve them on fine carved sippets.

2. Neats Feet hashed otherwise.

Cut them in peices, being tender boild, and put to them some chopped onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar: being finely stewed serve them on fine carved sippets, barberries, and sugar; sometimes thicken the broth with yolks of raw eggs and verjuice, run it over with beaten butter, and sometimes no sugar.

3. Hashing otherways of any Feet.

Mince them small, and stew them with white wine, butter, currans, raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger, pepper, and serve them on tosts of fried manchet.

Sometimes dissolve the yolks of eggs.

4. Neats Feet, or any Feet otherways

Being tender boil’d and soused, part them and fry them in sweet butter fine and brown; dish them in a clean dish 40 with some mustard and sweet Butter, and fry some slic’t onions, and lay them all over the top; run them over with beaten Butter.

5. Neats-feet, or other Feet otherways sliced, or in pieces stewed.

Take boil’d onions, and put your feet in a pipkin with the onions aforesaid being sliced, and cloves, mace, white wine, and some strong broth and salt, being almost stewed or boil’d, put to it some butter and verjuyce, and sugar, give it a warm or two more, serve it on fine sippets, and run it over with sweet Butter.

6. Neats-feet otherways, or any Feet fricassed, or Trotters.

Being boil’d tender and cold, take out the hair or wool between the toes, part them in halves, and fry them in butter; being fryed, put away the Butter, and put to them grated nutmeg, salt, and strong Broth.

Then being fine and tender, have some yolks of eggs dissolved with vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs put a piece of Fresh Butter, and put away the frying: and when you are ready to dish up your meat, put in the eggs, and give it a toss or two in the pan, and pour it in a clean dish.

1. To hash Neats-tongues, or any Tongues.

Being fresh and tender boil’d, and cold, cut them into thin slices, fry them in sweet butter, and put to them some strong broth, cloves, mace, saffron, salt, nutmegs grated, yolks of eggs, grapes, verjuyce: and the tongue being fine and thick, with a toss or two in the pan, dish it on fine sippets.

Sometimes you may leave out cloves and mace; and for variety put beaten cinamon, sugar, and saffron, and make it more brothy.

2. To hash a Neats-Tongue otherways.

Slice it into thin slices, no broader than a three pence, and stew it in a dish or pipkin with some strong broth, a little sliced onion of the same bigness of the tongue, and some salt, put to some mushrooms, and nutmeg, or mace, and serve it on fine sippets, being well stewed; rub the bottom of the dish with a clove or two of garlick or mince a raw onion very small and put in the bottom of the dish, and beaten butter run over the tops of your dish of meat, with lemon cut small.

3. To hash a Tongue otherwise, either whole or in slices.

Boil it tender, and blanch it; and being cold, slice it in thin slices, and put to it boil’d chesnuts or roste, some strong broth, a bundle of sweet herbs, large mace, white endive, pepper, wine, a few cloves, some capers, marrow or butter, and some salt; stew it well together, and serve it on fine carved sippets, garnish it on the meat, with gooseberries, barberries, or lemon.

4. To hash a Tongue otherways.

Being boil’d tender, blanch it, and let it cool, then slice it in thin slices, and put it in a pipkin with some mace and raisins, slic’t dates, some blanched almonds; pistaches, claret or white whine, butter, verjuyce, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boil’d hard, or raw, give it a warm, and dish up the tongue on fine sippets.

Garnish the dish with fine sugar, or fine searced manchet, lay lemon on your meat slic’t, run it over with beaten butter, &c.

5. To hash a Neats Tongue otherways.

Being boil’d tender, slice it in thin slices, and put it in a pipkin with some currans, dates, cinamon, pepper, marrow, whole mace, verjuyce, eggs, butter, bread, wine, and 42 being finely stewed, serve it on fine sippets, with beaten butter, sugar, strained eggs, verjuyce, &c.

6. To stew a Neats Tongue whole.

Take a fresh neats tongue raw, make a hole in the lower end, and take out some of the meat, mince it with some Bacon or Beef suet, and some sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt, and some grated parmisan or fat cheese, pepper, and ginger; mingle all together, and fill the hole in the tongue, then rap a caul or skin of mutton about it, and bind it about the end of the tongue, boil it till it will blanch: and being blanched, wrap about it the caul of veal with some of the forcing, roast it a little brown, and put it in a pipkin, and stew it with some claret and strong broth, cloves, mace, salt, pepper, some strained bread, or grated manchet, some sweet herbs chopped small, marrow, fried onions and apples amongst; and being finely stewed down, serve it on fine carved sippets, with barberries and slic’t lemon, and run it over with beaten Butter. Garnish the dish with grated or searced manchet.

7. To stew a Neats Tongue otherways, whole, or in pieces, boiled, blanch it, or not.

Take a tongue and put it a stewing between two dishes being raw, & fresh, put some strong broth to it and white wine, with some whole cloves, mace, and pepper whole, some capers, salt, turnips cut like lard, or carrots, or any roots, and stew all together the space of two or three hours leisurely, then blanch it, and put some marrow to it, give it a warm or two, and serve it on sippets finely carved, and strow on some minced lemon and barberies or grapes, and run all over with beaten Butter.

Garnish your dish with fine grated manchet finely searced.

8. To boil a Tongue otherways.

Salt a tongue twelve hours, or boil it in water & salt 43 till it be tender, blanch it, and being finely boil’d, dish it in a clean dish, and stuff it with minced lemon, mince the rind, and strow over all, and serve it with some of the Gallendines, or some of the Italian sauces, as you may see in the book of sauces.

To boil a Neats Tongue otherways, of three or four days powder.

Boil it in fair water, and serve it on brewice, with boiled turnips and onions, run it over with beaten Butter, and serve it on fine carved sippets, some barberries, goosberries, or grapes, and serve it with some of the sauces, as you may see in the book of all manner of sauces.

To Fricas a Neats Tongue, or any Tongue.

Being tender boil’d, slice it into thin slices, and fry it with sweet Butter, then put away your Butter, and put some strong broth, nutmeg, pepper, and sweet herbs chopped small, some grapes or barberries picked, and some yolks of eggs, or verjuyce, grated bread, or stamped Almonds and strained.

Somtimes you may add some Saffron.

Thus udders may be dressed in any of the ways of the Neats-Tongues beforesaid.

To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any Fowls being roasted and cold. Roast the Fowls for Hashes.

Take a capon, hash the wings, and slice into thin slices, but leave the rump and the legs whole; mince the wings into very thin slices, no bigger then a three pence in breadth, and put it in a pipkin with a little strong broth, nutmeg, some slic’t mushroms, or pickled mushroms, & an onion very thin slic’t no bigger than the minced capon being well stew’d down with a little butter & gravy, dish it on fine sippets, & lay the rump or rumps whole on the 44 minced meat, also the legs whole, and run it over with beaten Butter, slices of lemon, and lemon peel whole.

Collops or hashed Veal.

Take a leg of Veal, and cut it into slices as thin as an half crown piece, and as broad as your hand, and hack them with the back of a knife, then lard them with small lard good and thick, and fry them with sweet butter; being fryed, make sauce with butter, vinegar, some chopped time amongst, and yolks of eggs dissolved with juice of oranges; give them a toss or two in the pan, and so put them in a dish with a little gravy, &c.

Or you may make other sauce of mutton gravy, juyce of lemon and grated nutmeg.

A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues.

Being tender boil’d and cold, cut them in thin slices, and fry them in sweet butter; then put them in a pipkin with a pint of Claret wine, and some beaten cinamon, ginger, sugar, salt, some capers, or samphire, and some sweet butter; stir it well down till the liquor be half wasted, and now and then stir it: being finely and leisurely stewed, serve it on fine carved sippets, and wring on the juyce of a lemon, and marrow, &c.

Or sometimes lard them whole, tost them, and stew them as before, and put a few carraways, and large mace, sugar, marrow, chestnuts: serve them on fried tosts, &c.

To make other Hashes of Veal.

Take a fillet of Veal with the udder, rost it; and being rosted, cut away the frothy flap; and cut it into thin slices; then mince it very fine with 2 handfuls of french capers, & currans one handful; and season it with a little beaten nutmeg, ginger, mace, cinamon, and a handful of sugar, and stew these with a pound of butter, a quarter of a pint of vinegar, as much caper liquor, a faggot of 45 sweet herbs, and little salt; Let all these boil softly the space of two hours, now and then stirring it; being finely stewed, dish it up, and stick about it fried tost, or stock fritters, &c.

Or to this foresaid Hash, you may add some yolks of hard eggs minced among the meat, or minced and mingled, and put whole currans, whole capers, and some white wine.

Or to this foresaid Hash, you may, being hashed, put nothing but beaten Butter only with lemon, and the meat cut like square dice, and serve it with beaten butter and lemon on fine carved sippets.

To Hash a Hare.

Cut it in two pieces, and wash off the hairs in water and wine, strain the liquor, and parboil the quarters; then take them and put them into a dish with the legs, shoulders, and head whole, and the chine cut in two or three pieces, and put to it two or three grate onions whole, and some of the liquor where it was parboil’d: stew it between two dishes till it be tender, then put to it some pepper, mace, nutmeg, and serve it on fine carved sippets, and run it over with beaten butter, lemon, some marrow, and barberries.

To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced.

Take a rabit being flayed, and wiped clean, cut off the legs, thighs, wings, and head, and part the chine into four pieces or six; put all into a dish, and put to it a pint of white wine, as much fair water, and gross pepper, slic’d ginger, some salt butter, a little time and other sweet herbs finely minced, and two or three blades of mace, stew it the space of two hours leisurely; and a little before you dish it, take the yolks of six new laid eggs and dissolve them with some grapes, verjuyce, or 46 wine vinegar, give it a warm or two on the fire, till the broth be somewhat thick, then put it in a clean dish, with salt about the dish, and serve it hot.

A Rabit hashed otherways.

Stew it between two dishes in quarters, as the former, or in peices as long as your finger, with some strong broth, mace, a bundle of sweet herbs, and salt; Being well stewed, strain the yolks of two hard eggs with some of the broth, and put it into the broth where the Rabit stews, then have some cabbidge lettice boiled in water; and being boild squeeze away the water, and put them in beaten Butter, with a few raisins of the Sun boiled in water also by themselves; or in place of lettice use white endive. Then being finely stewed, dish up the rabit on fine carved sippets, and lay on it mace, lettice in quarters, raisins, grapes, lemons, sugar, gooseberries, or barberries, and broth it with the former Broth.

Thus chickens, or capons, or partridg, and strained almonds in this Broth for change.

To hash a Rabit otherways, with a forcing in his belly of minced sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and fill his belly.

To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips.

Boil either the rabits or fowls in water and salt, or strained oatmeal and salt.

Take turnips, cut them in slices, and after cut them like small lard an inch long, the quantity of a quart, and put them in a pipkin with a pound of Butter, three or four spoonfulls of strong Broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leisurely with some mace the space of 2 hours 47 being very finely stewed, put them into beaten Butter, beaten with cream and yolks of eggs, then serve them upon fine thin toasts of French Bread.

Or otherways, being stewed as aforesaid without eggs, cream, or butter, serve them as formerly. And these will serve for boil’d Chickens, or any kind of fowl for garnish.

To make a Bisk the best way.

Take a leg of Beef and a Knuckle of veal, boil them in two gallons of fair water, scum them clean, and put to them some cloves, and mace, then boil them from two gallons to three quarts of Broth; being boil’d strain it and put it in a pipkin, when it is cold, take off the fat and bottom, clear it into another clean pipkin; and keep it warm till the Bisk be ready.

Boil the Fowl in the liquor of the Marrow-Bones of six peeping chickens, and six peeping pigeons in a clean pipkin, either in some Broth, or in water and salt. Boil the marrow by it self in a pipkin in the same broth with some salt.

Then have pallats, noses, lips, boil’d tender, blancht and cut into bits as big as sixpence; also some sheeps tongues boil’d, blancht, larded, fryed, and stewed in gravy, with some chesnuts blanched; also some cocks combs boil’d and blanched, and some knots of Eggs, or yolks of hard eggs. Stew all the aforesaid in some rost mutton, or beef gravy, with some pistaches, large mace, a good big onion or two, and some salt.

Then have lamb stones blancht and slic’t, also sweet-breads of veal, and sweet-breads of lamb slit, some great oysters parboil’d, and some cock stones. Fry the foresaid materials in clarified butter, some fryed spinage, or Alexander leaves, & keep them warm in an oven, with some fried sausages made of minced bacon, veal, yolks of eggs, 48 nutmegs, sweet herbs, salt and pistaches; bake it in an oven in cauls of veal, and being baked and cold, slice it round, fry it, and keep it warm in the oven with the foresaid fried things.

To make little Pies for the Bisk.

Mince a leg of Veal, or a leg of Mutton with some interlarded bacon raw and seasoned with a little salt, nutmeg, pepper, some sweet herbs, pistaches, grapes, gooseberries, barberries, and yolks of hard eggs, in quarters; mingle all together, fill them, and close them up; and being baked liquor them with gravy, and beaten butter, or mutton broth. Make the past of a pottle of flower, half a pound of butter, six yolks of eggs, and boil the liquor and butter together.

To make gravy for the Bisk.

Roast eight pound of buttock beef, and two legs of mutton, being throughly roasted, press out the gravy, and wash them with some mutton broth, and when you have done, strain it, and keep it warm in a clean pipkin for your present use.

To dish the Bisk.

Take a great eight pound dish, and a six penny french pinemolet or bread; chip it and slice it into large slices, and cover all the bottom of the dish; scald it or steep it well with your strong broth, and upon that some mutton or beef gravy; then dish up the fowl on the dish, and round the dish the fried tongues in gravy with the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks combs, and run them over the fowls with some of the gravy, and large mace.

Then again run it over with fried sweetbread, sausage, lamb-stones, cock-stones, fried spinage, or alexander leaves, then the marrow over all; next the carved lemons 49 F upon the meat, and run it over with the beaten butter, yolks of eggs, and gravy beat up together till it is thick; then garnish the dish with the little pies, Dolphins of puff-paste, chesnuts, boiled and fried oysters, and yolks of hard eggs.

To Boil Chines of Veal.

First, stew them in a stewing pan or between two dishes, with some strong broth of either veal or mutton, some white wine, and some sausages made of minced veal or pork, boil up the chines, scum them, and put in two or three blades of large mace, a few cloves, oyster or caper liquor with a little salt; and being finely boil’d down put in some good mutton or beef-gravy; and a quarter of an hour before you dish them, have all manner of sweet herbs pickt and stript, as tyme, sweet marjoram, savory, parsley, bruised with the back of a ladle, and give them two or three walms on the fire in the broth; then dish the chines in thin slices of fine French bread, broth them, and lay on them some boiled beef-marrow, boil’d in strong broth, some slic’t lemon, and run all over with a lear made of beaten butter, the yolk of an egg or two, the juyce of two or three oranges, and some gravy, &c.

To boil or stew any Joynt of Mutton.

Take a whole loin of mutton being jointed, put it into a long stewing pan or large dish, in as much fair water as will more than half cover it, and when it is scum’d cover it; but first put in some salt, white wine, and carrots cut into dice-work, and when the broth is half boiled strain it, blow off the fat, and wash away the dregs from the mutton, wash also the stew-pan or pipkin very clean, and put in again the broth into the pan or pipkin, with some capers, large mace, and carrots; being washed, put them in again, and stew them softly, lay the mutton by in some 50 warm place, or broth, in a pipkin; then put in some sweet herbs chopped with an onion, and put it to your broth also, then have colliflowers ready boild in water and salt, put them into beaten butter with some boil’d marrow: then the mutton and broth being ready, dissolve two or three yolks of eggs, with white wine, verjuyce, or sack, and give it a walm or two; then dish up the meat, and lay on the colliflowers, gooseberries, capers, marrow, carrots, and grapes or barberries, and run it over with beaten butter.

For the garnish according to the season of the year, sparagus, artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice, chestnuts, cabbidge-sprouts.

Sometimes for more variety, for thickning of this broth, strained almonds, with strong mutton broth.

To boil a Rack, Chine, or Loin of Mutton a most excellent way, either whole or in pieces.

Boil it either in a flat large pipkin or stewing pan, with as much fair water as will cover the meat, and when it boils scum it, and put thereto some salt; and being half boiled take up the meat, and strain the Broth, blow off the fat, and wash the stewing-pan and the meat from the dregs, then again put in the crag end of the rack of mutton to make the Broth good, with some mace; then a little before you take it up, take a handful of picked parsley, chop it very small, and put it in the Broth, with some whole marigold flowers; put in the chine again, and give it a walm or two, then dish it on fine sippets, and broth it, then add thereto raisins of the sun, and currans ready boil’d and warm, lay them over the chine of mutton, then garnish the dish with marigold-flowers, mace, lemon, and barberries.

Other ways for change without fruit.

51 F2

To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal.

Take a chine of veal or mutton and joynt it, put it in a pipkin with some strong mutton broth, and when it boils and is scummed, put in some french barley, being first boiled in fair water, put into the broth some large mace and some sweet herbs bound up in a bundle, a little rosemary, tyme, winter-savory, salt, and sweet marjoram, bind them up very hard; and put in some raisins of the sun, some good pruens, currans, and marigold-flowers; boil it up to an indifferent thickness, and serve it on fine sippets; garnish the dish with fruit and marigold-flowers, mace, lemon, and boil’d marrow.

Otherways without fruit, put some good mutton gravy, and sometimes raisins only.

To stew a Chine of Mutton or Veal.

Put it in a pipkin with strong broth and white wine; and when it boils scum it, and put to some oyster-liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of large mace, a whole onion, with some interlarded bacon cut into dice work, some chesnuts, and some capers, then have some stewed oysters by themselves, as you may see in the Book of Oysters. The chines being ready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on fine sippets; broth it, and garnish the chines with stewed oysters; chesnuts, mace, slic’t lemon and some fried oysters.

To make a dish of Steaks, stewed in a Frying pan.

Take them and fry them in sweet butter; being half fried, put out the butter, & put to them some good strong ale, pepper, salt, a shred onion, and nutmeg; stew them well together, and dish them on sippets, serve them 52 and pour on the sauce with some beaten butter, &c.

To make stewd Broth.

Take a knuckle of veal, a joint of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, scum them when they boil, and put to them a bundle of sweet herbs bound up hard and close; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and currans boil’d and strain’d; then put in some whole raisins, currans, some good damask prunes, and boil not the fruit too much, about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic’t Lemons, prunes, mace, raisins, currans, scraped sugar, and barberries; garnish the meat in the dish also.

Stewed Broth in the new Mode or Fashion.

Take a joynt of mutton, rack, or loin, and boil them in pieces or whole in fair water, scum them, and being scummed and half boil’d, take up the mutton, and wash away the dregs from the meat; strain the broth, and blow away the fat; then put the broth into a clean pipkin, with a bundle of sweet herbs bound up hard; then put thereto some large mace, raisins of the sun boil’d and strain’d, with half as many prunes; also some saffron, a few whole cloves, pepper, salt, claret wine, and sugar; and being finely stewed together, a little before you dish it up, put in the meat, and give it a walm or two; dish it up, and serve it on fine carved sippets.

To stew a Loin, Rack, or any Joynt of Mutton otherways.

Chop a loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of claret, and as much water, 53 F3 salt, and pepper, three or four whole onions, a faggot of sweet herbs bound up hard, and some large mace, cover them close, and stew them leisurely the space of two hours, turn them now & then, and serve them on sippets.

Otherways for change, being half boiled, put to them some sweet herbs chopped, give them a walm, and serve them on sippets with scalded gooseberies, barberries, grapes, or lemon.

Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve them with slic’t lemon, beaten butter.

Othertimes you may alter the spices, and put nutmeg, cloves, ginger, &c.

Sometimes to the first plain way put capers, pickled cucumbers, samphire, &c.

Otherwayes.

Stew it between two dishes with fair water, and when it boils, scum it, and put in three or four blades of large mace, gross pepper, cloves, and salt; stew them close covered two hours, then have parsley picked, and some stript, fine spinage, sorrel, savory, and sweet marjoram chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst them; then dish them on carved sippets, blow off the fat on the broth, and broth it, lay a lemon on it and beaten butter, and stew it thus whole.

To dress or force a Leg of Veal a singular good way, in the newest Mode.

Take a leg of veal, take out the meat, and leave the skin and the shape of the leg whole together, mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced; then season it with pepper, nutmeg, ginger, and cloves, all being fine beaten, 54 with some salt, a clove or two of garlick, three or four yolks of hard eggs in quarters, pine-apple seed, two or three raw eggs, also pistaches, chesnuts, & some quarters of boil’d artichocks bottoms, fill the leg and sowe it up, boil it in a pipkin with two gallons of fair water and some white wine; being scumm’d and almost boil’d, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and artichocks bottoms boil’d and cut into quarters, stew all the foresaid well together; then have some fried tost of manchet or rowls finely carved. The leg being well boil’d, (dainty and tender) dish it on French bread, fry some toast of it, and sippets round about it, broth it, and put on it marrow, and your other materials, a slic’t lemon, and lemon peel, and run it over with beaten butter.

Thicken the broth sometimes with almond paste strained with some of the broth, or for variety, yolks of eggs and saffron strained with some of the broth, or saffron only. One may add sometimes some of the minced meat made up into balls, and stewed amongst the broth, &c.

To boil a Leg or Knuckle of Veal with Rice.

Boil it in a pipkin, put some salt to it, and scum it, then put to some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boil’d put in some saffron, and serve on fine carved sippets, with the rice over all.

Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.

Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.

To boil a Breast of Veal.

Jonyt it well and parboil it a little, then put it in a stewing pan or deep dish with some strong broth and a bundle 55 F4 of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boil’d, serve it on fine carved sippets, and broth it; then have some fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fryed parsley over all. Thus you may boil a rack loin of Veal.

To boil a Breast of Veal otherways.

Make a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, prick it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow, being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries or grapes.

Sometimes thick it with some almond-milk, sugar, and cream.

To force a Breast of Veal.

Mince some veal or mutton with some beef-suet or fat bacon, some sweet herbs minced, & seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then prick it up: the breast being filled at the lower end stew it between two dishes, with some strong broth, white wine, and large mace; then an hour after have sweet herbs pickt and stript, as tyme, sorrel, parsley, and sweet marjoram, bruised with the back of a ladle, put it into your broth with some marrow, and give them a warm; then dish up your breast of veal on sippets finely carved, broth it, and lay on slic’t lemon, marrow, mace and barberries, and run it over with beaten butter.

If you will have the broth yellow put thereto saffron, &c.

To boil a Leg of Veal.

Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and boil it in fair water and salt; then take some of the broth, and put thereto some capers, currans, large mace, a piece of interlarded bacon, two or three whole cloves, pieces of pears, some boil’d artichocks suckers, some beaten butter, boil’d marrow, and mace; then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram, coursly minced with two or three cuts of a knife, and bruised with the back of a ladle on a clean board; put them into your broth to make it green, & give it a walm or two, then dish it up on fine carved sippets, pour on the broth, and then your other materials, some gooseberries, barberries, beaten butter and lemon.

To boil a Leg of Mutton.

Take a fair leg of mutton, boil it in water and salt, make sauce with gravy, wine vinegar, white wine, salt, butter, nutmeg, and strong broth; and being well stewed together, dish it up on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic’t lemon, and garnish the leg of mutton with the same garnish and run it over with beaten butter, slic’t lemon, and grated nutmeg.

To boil a Leg of Mutton otherways.

Take a good leg of mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg; then being almost boil’d take up some of the broth into a pipkin, and put to it some large mace, a few currans, a handful of French capers, a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; being finely boil’d, dish it on carved sippets, broth it and run it over with beaten batter, and lemon shred small.

Otherways.

Stuff a leg of mutton with parsley being finely picked, boil it in water and salt, and serve it on a fair dish with parsley and verjuyce in saucers.

Otherways.

Boil it in water and salt not stuffed, and being boiled, stuff it with lemon in bits like square dice, and serve it with the peel cut square round about it; make sauce with the gravy, beaten butter, lemon, and grated nutmeg.

Otherways.

Boil it in water and salt, being stuffed with parsley, make sauce for it with large mace, gravy, chopped parsley, butter, vinegar, juyce of orange, gooseberries, barberries, grapes, and sugar, serve it on sippets.

To boil peeping Chickens, the best and rarest way, alamode.

Take three or four French manchets, & being chipped, cut a round hole in the top of them, take out the crum, and make a composition of the brawn of a roast capon, mince it very fine, and stamp it in a mortar with marchpane paste, the yolks of hard eggs, mukefied bisket bread, and the crum of the manchet of one of the breads, some sugar & sweet herbs chopped small, beaten cinamon, cream, marrow, saffron, yolks of eggs, and some currans; fill the breads, and boil them in a napkin in some good mutton or capon broath; but first stop the holes in the tops of the breads, then stew some sweet-breads of veal, and six peeping chickens between two dishes, or a pipkin with some mace, then fry some lamb-stones slic’t in batter made of flower, cream, two or three eggs, and salt; put to it some juyce of spinage, then have some boil’d sparagus, or bottoms of artichocks boil’d and beat up in beaten butter and gravy. The materials being well boil’d and stewed up, dish the boil’d breads in a 58 fair dish with the chickens round about the breads, then the sweetbreads, and round the dish some fine carved sippets; then lay on the marrow, fried lamb-stones, and some grapes; then thicken the broth with strained almonds, some Cream and Sugar, give them a warm, and broth the meat, garnish it with canded pistaches, artichocks, grapes, mace, some poungarnet, and slic’t lemon.

To hash a Shoulder of Mutton.

Take a Shoulder of Mutton, roast it, and save the gravy, slice one half, and mince the other, and put it into a pipkin with the shoulder blade, put to it some strong broth of good mutton or beef-gravy, large mace, some pepper, salt, and a big onion or two, a faggot of sweet herbs, and a pint of white wine; stew them well together close covered, and being tender stewed, put away the fat, and put some oyster-liquor to the meat, and give it a warm: Then have three pints of great oysters parboil’d in their own liquor, and bearded; stew them in a pipkin with large mace, two great whole onions, a little salt, vinegar, butter, some white-wine, pepper, and stript tyme; the materials being well stewed down, dish up the shoulder of mutton on a fine clean dish, and pour on the materials or hashed mutton, then the stewed oysters over all; with slic’t lemon and fine carved sippets round the dish.

To hash a Shoulder of Mutton otherways.

Stew it with claret-wine, only adding these few varieties more than the other; viz. two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as the former. But then the shoulder being rosted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and cox it.

To hash a Shoulder of Mutton the French way.

Take a shoulder of mutton, roast it thorowly, and save the gravy; being well roasted, cut it in fine thin slices into a stewing pan, or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the foresaid things together a quarter of an hour, and serve it in a fine clean dish with sippets of French bread; then rub the dish bottom with a clove of garlick, or an onion, as you please; dish up the shoulder bones first, and then the meat on that; then have a good lemon cut into dice work, as square as small dice, and peel all together, and strew it on the meat; then run it over with beaten butter, and gravy of Mutton.

Scotch Collops of Mutton.

Take a leg of mutton, and take out the bone, leave the leg whole, and cut large collops round the leg as thin as a half-crown piece; hack them, then salt and broil them on a clear charcoal fire, broil them up quick, and the blood will rise on the upper side; then take them up plum off the fire, and turn the gravy into a dish, this done, broil the other side, but have a care you broil them not too dry; then make sauce with the gravy, a little claret wine, and nutmeg; give the collops a turn or two in the gravy, and dish them one by one, or two, one upon another; then run them over with the juyce of orange or lemon.

Scotch Collops of a Leg or Loin of Mutton otherways.

Bone a leg of mutton, and cut it cross the grain of the meat, slice it into very thin slices, & hack them with the back of a knife, then fry them in the best butter you can 60 get, but first salt them a little before they be fried; or being not too much fried, pour away the butter, and put to them some mutton broth or gravy only, give them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gravy, juyce of orange, and a little claret wine; and being fried as the former, give it a walm, run it over with beaten butter, and serve it up hot.

Otherways for more variety, add some capers, oysters, and lemon.

To make a Hash of Partridges or Capons.

Take twelve partridges and roast them, and being cold mince them very fine, the brawns or wings, and leave the legs and rumps whole; then put some strong mutton broth to them, or good mutton gravy, grated nutmeg, a great onion or two, some pistaches, chesnuts, and salt; then stew them in a large earthen pipkin or sauce-pan; stew the rumps and legs by themselves in strong broth in another pipkin; then have a fine clean dish, and take a French six penny bread, chip it, and cover the bottom of the dish, and when you go to dish the Hash steep the bread with some good mutton broth, or good mutton gravy; then pour the Hash on the steeped bread, lay the legs and the rumps on the Hash, with some fried oysters, pistaches, chesnuts, slic’t lemon, and lemon-peel, yolks of eggs strained with juyce of orange and beaten butter beat together, and run over all; garnish the dish with carved oranges, lemons, fried oysters, chesnuts, and pistaches. Thus you may hash any kind of Fowl, whether Water or Land-Fowl.

To hash a Hare.

Flay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and 61 parboil the quarters; then take them and slice them, and put them into a dish with the legs, wings, or shoulders and head whole; cut the chine into two or three pieces, and put to it two or three great onions, and some of the liquor where it was parboil’d, stew it between two dishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it over with beaten butter, lemon, marrow and barberries.

To hash a Rabit.

Take a Rabit being flayed and wiped clean; then cut off the thighs, legs, wings, and head, and part the chine into four pieces, put all into a dish or pipkin, and put to it a pint of white wine, and as much fair water, gross pepper, slic’t ginger, salt, tyme, and some other sweet herbs being finely minced, and two or three blades of mace; stew it the space of two hours, and a little before you dish it take the yolks of six new laid eggs, dissolve them with some grape verjuyce, give it a walm or two on the fire, and serve it up hot.

To stew or hash Rabits otherways.

Stew them between two dishes as the former, in quarter or pieces as long as your fingar, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain the yolks of two or three hard eggs with some of the broth, and thicken the broth where the rabit stews; then have some cabbidg-lettice boil’d in fair water, and being boil’d tender, put them in beaten butter with a few boiled raisins of the sun; or in place of lettice you may use white endive: then the rabits being finely stewed, dish them upon carved sippets, and lay on the garnish of lettice, mace, raisins of the sun, grapes, slic’t lemon or barberries, broth it, and scrape on sugar. Thus chickens, pigeons, or partridges.

To hash Rabits otherwayes.

Make a forcing or stuffing in the belly of the Rabits, with some sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and salt, and boil them as the former.

To hash any Land Fowl.

Take a capon, and hash the wings in fine thin slices, leave the rumps and legs whole, put them into a pipkin with a little strong broth, nutmeg, some stewed or pickled mushrooms, and an onion very small slic’t, or as the capon is slic’t about the bigness of a three pence; stew it down with a little butter and gravy, and then dish it on fine sippets, lay the rumps and legs on the meat, and run it over with beaten butter, beaten with slices of lemon-peel.

To boil Woodcocks or Snipes.

Boil them either in strong broth, or in water and salt, and being boiled, take out the guts, and chop them small with the liver, put to it some crumbs of grated white-bread, a little of the broth of the Cock, and some large mace; stew them together with some gravy, then dissolve the yolks of two eggs with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it among the sauce with a little butter; dish them on sippets, and run the sauce over them with some beaten butter and capers, or lemon minced small, barberries, or whole pickled grapes.

Sometimes with this sauce boil some slic’t onions, and currans boil’d in a broth by it self; when you boil it with onions, rub the bottom of the dish with garlick.

Boil’d Cocks or Larks otherways.

Boil them with the guts in them, in strong broth, or fair water, and three or four whole onions, large mace, and salt, the cocks being boil’d, make sauce with some thin 63 slices of manchet or grated bread in another pipkin, and some of the broth where the fowl or cocks boil, then put to it some butter, and the guts and liver minced, then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients; stir them together, and dish the fowl on fine sippets; pour on the sauce with some slic’t lemon, grapes, or barberries, and run it over with beaten butter.

To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like.

Take a Turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg, pepper, salt, and some minced sweet herbs, then put to it some yolks of raw eggs, and mingle all together, with two bottoms of boil’d artichocks, roasted chesnuts blanched, some marrow, and some boil’d skirrets or parsnips cut like dice, or some pleasant pears, and yolks of hard eggs in quarters, some gooseberries, grapes, or barberries; fill the skin and prick it up in the back, stew it in a stewing-pan or deep dish, and cover it with another; but first put some strong broth to it, some marrow artichocks boil’d and quartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, barberries, and some of the meat made up in balls stewed with the Turkey being finely boil’d or stewed, serve it on fine carved sippets, broth it, and lay on the garnish with slices of lemon, and whole lemon-peel, run it over with beaten butter, and garnish the dish with chesnuts, yolks of hard eggs, and large mace.

For the lears of thickening, yolks of hard eggs strained with some of the broth, or strained almond past with some of the broth, or else strained bread and sorrel.

Otherways you may boil the former fowls either bon’d 64 and trust up with a farsing of some minc’d veal or mutton, and seasoned as the former in all points, with those materials, or boil it with the bones in being trust up. A turkey to bake, and break the bones.

Otherways bone the fowl, and fill the body with the foresaid farsing, or make a pudding of grated bread, minced suet of beef or veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the body, and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread beef-suet minc’d some currans, nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow, saffron, some minced meat, cream, eggs, and barberries: fill the fowl and stew it in mutton broth & white wine, with the gizzard, liver, and bones, stew it down well, then have some artichock bottoms boil’d and quarter’d, some potatoes boil’d and blanch’d, and some dates quarter’d, and some marrow boil’d in water and salt; for the garnish some boil’d skirret or pleasant pears. Then make a lear of almond paste strained with mutton broth, for the thickning of the former broth.

Otherways simple, being stuffed with parsley, serve it in with butter, vinegar, and parsley, boil’d and minced; as also bacon boil’d on it, or about it, in two pieces; and two saucers of green sauce.

Or otherways for variety, boil your fowl in water and salt, then take strong broth, and put in a faggot of sweet herbs, mace, marrow, cucumber slic’t, and thin slices of interlarded bacon, and salt, &c.

To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.

Searce them either with the bone or boned, then take off the skin whole, with the legs, wings, neck, and head on, mince the body with some bacon or beef suet, season 65 G it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches; fill the skins, and prick them up in the back, then stew them between two dishes, with some strong broth, white-wine, butter, some large mace, marrow, gooseberries and sweet herbs, being stewed, serve them on sippets, with some marrow and slic’t lemon; in winter, currans.

To boil a Capon or Chicken in white Broth.

First boil the Capon in water and salt, then take three pints of strong broth, and a quart of white-wine, and stew it in a pipkin with a quarter of a pound of dates, half a pound of fine sugar, four or five blades of large mace, the marrow of three marrow bones, a handful of white endive; stew these in a pipkin very leisurely, that it may but only simmer; then being finely stewed, and the broth well tasted, strain the yolks of ten eggs with some of the broth. Before you dish up the capon or chickens, put in the eggs into the broth, and keep it stirring, that it may not curdle, give it a warm, and set it from the fire: the fowls being dished up put on the broth, and garnish the meat with dates, marrow, large mace, endive, preserved barberries, and oranges, boil’d skirrets, poungarnet, and kernels. Make a lear of almond paste and grape verjuice.

To boil a Capon in the Italian Fashion with Ransoles, a very excellent way.

Take a young Capon, draw it and truss it to boil, pick it very clean, and lay it in fair water, and parboil it a little, then boil it in strong broth till it be enough, but first prepare your Ransoles as followeth: Take a good quantity of beet leaves, and boil them in fair water very tender, and 66 press out the water clean from them, then take six sweetbreads of veal, boil and mince them very small and the herbs also, the marrow of four or five marrow-bones, and the smallest of the marrow keep, and put it to your minced sweetbreads and herbs, and keep bigger pieces, and boil them in water by it self, to lay on the Capon, and upon the top of the dish, then take raisons of the sun ston’d, and mince them small with half a pound of dates, and a quarter of a pound of pomecitron minced small, and a pound of Naples-bisket grated, and put all these together into a great, large dish or charger, with half a pound of sweet butter, and work it with your hands into a peice of paste, and season it with a little nutmeg, cinamon, ginger, and salt, and some parmisan grated and some fine sugar also and mingle them well, then make a peice of paste of the finest flower, six yolks of raw eggs, a little saffron beaten small, half a pound of butter and a little salt, with some fair water hot, (not boiling) and make up the paste, then drive out a long sheet with a rowling pin as thin as you can possible, and lay the ingredients in small heaps, round or long on the paste, then cover them with the paste, and cut them off with a jag asunder, and make two hundred or more, and boil them in a broad kettle of strong broth, half full of liquor; and when it boils put the Ransols in one by one and let them boil a quarter of an hour; then take up the Capon into a fair large dish, and lay on the Ransoles, and stew on them grated cheese or parmisan, and Naples-bisket grated, cinamon and sugar; and thus between every lay till you have filled the dish, and pour on melted butter with a little strong broath, then the marrow, pomecitron, lemons slic’t, and serve it up; or you may fry half the Ransoles in clarified butter, &c.

67 G2

A rare Fricase.

Take six pigeon and six chicken-peepers, scald and truss them being drawn clean, head and all on, then set them, and have some lamb-stones and sweet-breads blanch’d, parboild and slic’t, fry most of the sweet-breads flowred; have also some asparagus ready, cut off the tops an inch long, the yolk of two hard eggs, pistaches, the marrow of six marrow-bones, half the marrow fried green, & white butter, let it be kept warm till it be almost dinner time; then have a clean frying-pan, and fry the fowl with good sweet butter, being finely fryed put out the butter, & put to them some roast mutton gravy, some large fried oysters and some salt; then put in the hard yolks of eggs, and the rest of the sweet-breads that are not fried, the pistaches, asparagus, and half the marrow: then stew them well in the frying-pan with some grated nutmeg, pepper, a clove or two of garlick if you please, a little white-wine, and let them be well stew’d. Then have ten yolks of eggs dissolved in a dish with grape-verjuice or wine-vinegar, and a little beaten mace, and put it to the frycase, then have a French six penny loaf sl

Contents

(Abbreviated)

the ACCOMPLISHT COOK, or,

The whole Art and Mystery of COOKERY, fitted for all Degrees and Qualities.

Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.

1. Pies of Marrow.

2. Marrow Pies.

3. Marrow Pies.

To the garnish of an extraordinary Olio: as followeth.

Barley Broth.

I.

II.

III.

IV.

V.

VI.

I.

II.

III.

To make all manner of forc’t meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking Pudding in a napkin.

The dish.

the
ACCOMPLISHT COOK,
or,

The whole Art and Mystery of
COOKERY, fitted for all
Degrees and Qualities.