The accomplisht cook
by Robert May · English · Gutenberg #22790 · 827,874 chars · public domain (US)
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Title: The accomplisht cook
Author: Robert May
Release date: September 28, 2007 [eBook #22790]
Most recently updated: May 6, 2023
Language: English
Other information and formats: www.gutenberg.org/ebooks/22790
Credits: Louise Hope, David Starner and the Online Distributed Proofreading Team
*** START OF THE PROJECT GUTENBERG EBOOK THE ACCOMPLISHT COOK ***
[Unless otherwise noted, spelling and punctuation are unchanged.
Errors are listed at the end of the text.]
THE
Accomplisht Cook,
OR THE
ART & MYSTERY
OF
COOKERY.
Wherein the whole ART is revealed in a
more easie and perfect Method,
than hath been publisht in any language.
Expert and ready Ways for the Dressing
of all Sorts of FLESH, FOWL, and FISH,
with variety of SAUCES proper for each of them;
and how to raise all manner of _Pastes_;
the best Directions for all sorts of _Kickshaws_,
also the _Terms_ of _CARVING_ and _SEWING_.
An exact account of all _Dishes_ for all _Seasons_
of the Year, with other _A-la-mode Curiosities_.
The Fifth Edition, with large Additions
throughout the whole work:
besides two hundred Figures of several Forms
for all manner of bak'd Meats,
(either Flesh, or Fish)
as, Pyes Tarts, Custards; Cheesecakes,
and Florentines, placed in Tables,
and directed to the Pages they appertain to.
Approved by the fifty five Years
Experience and Industry of _ROBERT MAY_;
in his Attendance on several Persons of great Honour.
_London_, Printed for _Obadiah Blagrave_
at the _Bear_ and _Star_
in St. _Pauls Church-Yard_, 1685.
* * * * *
* * * *
_CONTENTS_
[Added by transcriber using author's section headings.]
Directions for the order of carving Fowl.
Bills of Fare for every Season in the Year
SECTION I:
Perfect Directions for the A-la-mode Ways of dressing all manner
of Boyled Meats, with their several sauces, &c.
To make several sorts of Puddings.
Sheeps Haggas Puddings.
To make any kind of sausages.
To make all manner of Hashes.
Pottages.
Divers made Dishes or _Capilotado's_.
SECTION II:
An hundred and twelve excellent wayes for the dressing of Beef.
SECTION III:
The A-la-mode ways of dressing the Heads of any Beasts.
SECTION IV:
The rarest Ways of dressing of all manner of Roast Meats,
either of Flesh or Fowl, by Sea or land, with their Sauces
that properly belong to them.
SECTION V:
The best way of making all manner of Sallets.
SECTION VI:
To make all manner of Carbonadoes, either of Flesh or Fowl;
as also all manner of fried Meats of Flesh, Collops and Eggs,
with the most exquisite way of making Pancakes, Fritters,
and Tansies.
SECTION VII:
The most Excellent Ways of making All sorts of Puddings.
SECTION VIII:
The rarest Ways of making all manner of Souces and Jellies.
SECTION IX:
The best way of making all manner of baked Meats.
SECTION X:
To bake all manner of Curneld Fruits in Pyes, Tarts,
or made Dishes, raw or preserved, as Quinces, Warden,
Pears, Pippins, &c.
SECTION XI:
To make all manner of made Dishes, with or without Paste.
SECTION XII:
To make all manner of Creams, Sack-Possets, Sillabubs,
Blamangers, White-Pots, Fools, Wassels, &c.
SECTION XIII:
The First Section for dressing of Fish.
Shewing divers ways, and the most excellent, for Dressing
of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
SECTION XIV:
The Second Section of Fish.
Shewing the most Excellent Ways of Dressing of Pikes.
SECTION XV:
The Third Section for dressing of Fish.
The most excellent ways of Dressing Salmon, Bace, or Mullet.
SECTION XVI:
The fourth Section for dressing of Fish.
Shewing the exactest ways of dressing Turbut, Plaice,
Flounders, and Lampry.
SECTION XVII:
The Fifth Section of Fish.
Shewing the best way to Dress Eels, Conger, Lump, and Soals.
SECTION XVIII:
The Sixth Section of Fish.
The A-la-mode ways of Dressing and Ordering of Sturgeon.
SECTION XIX:
The Seventh Section of Fish.
Shewing the exactest Ways of Dressing all manner of Shell-Fish.
SECTION XX:
To make all manner of Pottages for Fish-Days.
SECTION XXI:
The exactest Ways for the Dressing of Eggs.
SECTION XXII:
The best Ways for the Dressing of Artichocks.
SECTION XXIII:
Shewing the best way of making Diet for the Sick.
SECTION XXIV:
Excellent Ways for Feeding of Poultrey.
[Index] THE TABLE
[Publisher's Advertising]
* * * * *
* * * *
_To the Right Honourable my _Lord Montague,_ My _Lord Lumley,_
and my _Lord Dormer;_ and to the Right worshipful Sir
_Kenelme Digby,_ so well known to this Nation for their
Admired Hospitalities._
_Right Honourable, and Right Worshipful_,
He is an Alien, a meer Stranger in _England_, that hath not been
acquainted with your generous House-keepings; for my own part my
more particular tyes of service to you my Honoured Lords, have built
me up to the height of this Experience, for which this Book now at
last dares appear to the World; those times which I tended upon your
Honours were those Golden Days of Peace and Hospitality when you
enjoyed your own, so as to entertain and releive others.
Right Honourable, and Right Worshipful, I have not only been an
eye-witness, but interested by my attendance; so as that I may
justly acknowledge those Triumphs and magnificent Trophies of
Cookery that have adorned your Tables; nor can I but confess to the
world, except I should be Guilty of the highest Ingratitude, that
the only structure of this my Art and knowledge, I owed to your
costs, generous and inimitable Epences; thus not only I have derived
my experience, but your Country hath reapt the Plenty of your
Humanity and charitable Bounties.
Right Honourable, and Right Worshipful, Hospitality which was once a
Relique of the Gentry, and a known Cognizance to all ancient Houses,
hath lost her Title through the unhappy and Cruel Disturbances of
these Times, she is now reposing of her lately so alarmed Head on
your beds of Honour: In the mean space that our English World may
know the _Mecæna_'s and Patrons of this Generous Art, I have exposed
this Volume to the Publick, under the Tuition of your Names; at
whose Feet I prostrate these Endeavours, and shall for ever remain
_Your most humble devoted Servant._
_ROBERT MAY._
_From _Soleby_ in _Leicestershire_,
September 29. 1684._
_To the Master Cooks, and to such young Practitioners
of the Art of Cookery, to whom this Book may be useful._
To you first, most worthy Artists, I acknowledg one of the chief
Motives that made me to adventure this Volume to your Censures, hath
been to testifie my gratitude to your experienced Society; nor could
I omit to direct it to you, as it hath been my ambition, that you
should be sensible of my Proficiency of Endeavours in this Art. To
all honest well intending Men of our Profession, or others, this
Book cannot but be acceptable, as it plainly and profitably
discovers the _Mystery_ of the _whole Art_; for which, though I may
be _envied by some that only value their private Interests above
Posterity, and the publick good_, yet God and my own Conscience
would not permit me _to bury these my Experiences with my Silver
Hairs in the Grave_: and that more especially, as the advantages of
my Education hath raised me above the _Ambitions_ of others, in the
converse I have had with other _Nations_, who in this _Art_ fall
short of what I _have known experimented by you my worthy Country
men_. Howsoever, the _French by their Insinuations, not without
enough of Ignorance_, have bewitcht some of the _Gallants of our
Nation_ with Epigram Dishes, smoakt rather than drest, so strangely
to captivate the _Gusto_, their _Mushroom'd Experiences_ for _Sauce_
rather than _Diet_, for the generality howsoever called _A-la-mode_,
not worthy of being taken notice on. As I live in _France_, and had
the Language and have been an eye-witness of their _Cookeries_ as
well, as a Peruser of their Manuscripts, and Printed _Authors_
whatsoever I found good in them, I have inserted in this _Volume_.
I do acknowledg my self not to be a little beholding to the
_Italian_ and _Spanish_ Treatises; though without my fosterage, and
bringing up under the _Generosities_ and _Bounties of my Noble
Patrons and Masters_, I could never have arrived to this
_Experience_. To be confined and limited to the narrowness of a
Purse, is to want the _Materials_ from which the _Artist_ must gain
his knowledge. Those _Honourable Persons_, _my Lord_ Lumley, and
others, with whom I have spent a part of my time, were such whose
generous cost never weighed the Expence, so that they might arrive
to that right and high esteem they had of their _Gusto's_. Whosoever
peruses this _Volume_ shall find it amply exemplified in _Dishes_ of
such high prices, which only these _Noblesses Hospitalities_ did
reach to: I should have sinned against their (to be perpetuated)
Bounties, if I had not set down their several varieties, that the
_Reader_ might be as well acquainted with what is extraordinary, as
what is ordinary in this _Art_; as I am truly sensible, that some of
those things that I have set down will amaze a not thorow-paced
_Reader_ in the _Art of Cookery_, as they are Delicates, never till
this time made known to the World.
_Fellow Cooks_, that I might give a testimony to my _Countrey_ of
the _laudableness of our Profession_, that I might encourage young
Undertakers to make a Progress in the _Practice of this Art_, I have
laid open these Experiences, as I was most unwilling to hide my
Talent, but have ever endeavoured to do good to others;
I acknowledge that there hath already been _several Books publisht_,
and amongst the rest some out of the _French_, for ought I could
perceive to very little purpose, _empty and unprofitable Treatises_,
of as little use as some _Niggards Kitchens_, which the _Reader_ in
respect of the confusion of the Method, or barrenness of those
_Authors_ experience, hath rather been puzled then profited by; as
those already extant Authors have trac't but one common beaten Road,
repeating for the main what others have in the same homely manner
done before them: It hath been my task to denote some _new Faculty
or Science_, that others have not yet discovered; this the _Reader_
will quickly discern by those _new Terms of Art_ which he shall meet
withal throughout this _whole Volume_. Some things I have inserted
of _Carving and Sewing_ that I might demonstrate the whole Art. In
the contrivance of these my labours, I have so managed them for the
general good, that those whose Purses cannot reach to the cost of
rich Dishes, I have descended to their meaner Expences, that they
may give, though upon a sudden Treatment, to their Kindred, Friends,
Allies and Acquaintance, a handsome and relishing entertainment in
all seasons of the year, though at some distance from Towns or
Villages. Nor have my serious considerations been wanting amongst
direction for Diet how to order what belongs to the sick, as well as
to those that are in health; and withal my care hath been such, that
in this Book as in a Closet, is contained all such Secrets as relate
to _Preserving_, _Conserving_, _Candying_, _Distilling_, and such
rare varieties as they are most concern'd in the _best husbandring
and huswifering_ of them. Nor is there any Book except that of the
_Queens Closet_, which was so _enricht with Receipts_ presented to
her _Majesty_, as yet that I ever saw in any _Language_, that ever
contained so many _profitable Experiences, as in this Volume_: in
all which the _Reader_ shall find most of the _Compositions_, and
mixtures easie to be prepared, most pleasing to the Palate, and not
too chargeable to the Purse; since you are at liberty to employ as
much or as little therein as you please.
In this Edition I have enlarged the whole Work; and there is added
two hundred several Figures of all sorts of Pies, Tarts, Custards,
Cheesecakes, &c. more than was in the former: You will find them in
Tables directed to the _Folio_ they have relation to; there being
such variety of Forms, the Artists may use which of them they
please.
It is impossible for any _Author_ to please all People, no more than
the best Cook can fancy their Palats whose Mouths are always out of
taste. As for those who make it their business to hide their Candle
under a Bushel, to do only good to themselves, and not to others,
such as will curse me for revealing the Secrets of this Art, I value
the discharge of my own Conscience, in doing Good, above all their
malice; protesting to the whole world, that I have not _concealed
any material Secret_ of above my _fifty and five years Experience_;
my Father _being a Cook_ under whom in my Child-hood I was bred up
in this Art.
To conclude, the diligent Peruser of this _Volume_ gains that in a
small time (as to the _Theory_) which an _Apprenticeship_ with some
_Masters_ could never have taught them. I have no more to do, but to
desire of God a blessing upon these my Endeavours; and remain.
_Yours in the most ingenious
ways of Friendship_,
ROBERT MAY.
Sholeby in Leicestershire,
_Sept. 30. 1664_.
_A short Narrative of some Passages of the Authors Life._
For the better knowledge of the worth of this Book, though it be not
usual, the _Author_ being living, it will not be amiss to acquaint
the _Reader_ with a breif account of some passages of his Life, as
also the eminent Persons (renowned for their House-keeping) whom he
hath served through the whole series of his Life; for as the growth
of Children argue the strength of the Parents, so doth the judgment
and abilities of the Artist conduce to the making and goodness of
the Work: now that such great knowledge in this commendable Art was
not gained but by long experience, practise, and converse with the
most able men in their times, the _Reader_ in this breif Narrative
may be informed by what steps and degrees he ascended to the same.
He was born in the year of our Lord 1588. His Father being one of
the ablest _Cooks_ in his time, and his first Tutor in the knowledge
and practice of Cookery; under whom having attained to some
perfection in this Art, the old Lady _Dormer_ sent him over into
_France_, where he continued five years, being in the Family of a
noble Peer, and first President of _Paris_; where he gained not only
the _French_ Tongue but also bettered his Knowledge in his
_Cookery_, and returning again into _England_, was bound an
Apprentice in _London_ to Mr. _Arthur Hollinsworth_ in _Newgate
Market_, one of the ablest Work-men in _London_, Cook to the
_Grocers Hall and Star Chamber_. His Apprentiship being out, the
Lady _Dormer_ sent for him to be her Cook under Father (who then
served that Honourable Lady) where were four Cooks more, such Noble
Houses were then kept, the glory of that, and the shame of this
present Age; then were those Golden Days wherein were practised the
_Triumphs and Trophies of Cookery_; then was Hospitality esteemed,
Neighbourhood preserved, the Poor cherished, and God honoured; then
was Religion less talkt on, and more practised; then was Atheism &
Schism less in fashion: then did men strive to be good, rather then
to seem so. Here he continued till the Lady _Dormer_ died, and then
went again to _London_, and served the Lord _Castlehaven_, after
that the Lord _Lumley_, that great lover and knower of Art, who
wanted no knowledge in the discerning this mystery; next the Lord
_Montague_ in _Sussex_; and at the beginning of these wars, the
Countess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_,
whose Ancestors the _Smiths_ (of whom he is descended) were the
greatest maintainers of Hospitality in all those parts; nor doth the
present M. _Nevel_ degenerate from their laudable examples. Divers
other Persons of like esteem and quality hath he served; as the Lord
_Rivers_, Mr. _John Ashburnam_ of the Bed-Chambers, Dr. _Steed_ in
_Kent_, Sir _Thomas Stiles_ of _Drury Lane_ in _London_, Sir
_Marmaduke Constable_ in _York-shire_, Sir _Charles Lucas_; and
lastly the Right Honourable the Lady _Englefield_, where he now
liveth.
Thus have I given you a breif account of his Life, I shall next tell
you in what high esteem this noble Art was with the Ancient Romans:
_Plutarch_ reports, that _Lucullus_ his ordinary diet was fine
dainty dishes, with works of pastry, banketting dishes, and fruit
curiously wrought and prepared; that, his Table might be furnished
with choice of varieties, (as the noble Lord _Lumley_ did) that he
kept and nourished all manner of Fowl all the year long. To this
purpose he telleth us a story how _Pompey_ being sick, the
Physitians willed him to eat a Thrush, and it being said there was
none to be had; because it was then Summer; it was answered they
might have them at _Lucullus_'s house who kept both Thrushes and all
manner of Fowl, all the year long. This _Lucullus_ was for his
Hospitality so esteemed in _Rome_, that there was no talk, but of
his Noble House-keeping. The said _Plutarch_ reports how _Cicero_
and _Pompey_ inviting themselves to sup with him, they would not let
him speak with his men to provide any thing more then ordinary; but
he telling them he would sup in _Apollo_, (a Chamber so named, and
every Chamber proportioned their expences) he by this wile beguil'd
them, and a supper was made ready estimated at fifty thousand pence,
every _Roman_ penny being seven pence half penny _English_ money;
a vast sum for that Age, before the _Indies_ had overflowed
_Europe_. But I have too far digressed from the Author of whom I
might speak much more as in relation to his Person and abilities,
but who will cry out the Sun shines? this already said is enough to
satisfie any but the malicious, who are the greatest enemies to all
honest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his
_Bavius_; the best Wits have had their detractors, and the greatest
Artists have been maligned; the best on't is, such Works as these
outlive their _Authors_ with an honurable respect of Posterity,
whilst envious Criticks never survive their own happiness, their
Lives going out like the snuff of a Candle.
_W. W._
_Triumphs and Trophies in Cookery, to be used at Festival Times,
as _Twelfth-day_, &c._
Make the likeness of a Ship in Paste-board, with Flags and
Streamers, the Guns belonging to it of Kickses, bind them about with
packthread, and cover them with close paste proportionable to the
fashion of a Cannon with Carriages, lay them in places convenient as
you see them in Ships of war, with such holes and trains of powder
that they may all take Fire; Place your Ship firm in the great
Charger; then make a salt round about it, and stick therein
egg-shells full of sweet water, you may by a great Pin take all the
meat out of the egg by blowing, and then fill it up with the
rose-water, then in another Charger have the proportion of a Stag
made of course paste, with a broad Arrow in the side of him, and his
body filled up with claret-wine; in another Charger at the end of
the Stag have the proportion of a Castle with Battlements,
Portcullices, Gates and Draw-Bridges made of Past-board, the Guns
and Kickses, and covered with course paste as the former; place it
at a distance from the ship to fire at each other. The Stag being
placed betwixt them with egg shells full of sweet water (as before)
placed in salt. At each side of the Charger wherein is the Stag,
place a Pye made of course paste, in one of which let there be some
live Frogs, in each other some live Birds; make these Pyes of course
Paste filled with bran, and yellowed over with saffron or the yolks
of eggs, guild them over in spots, as also the Stag, the Ship, and
Castle; bake them, and place them with guilt bay-leaves on turrets
and tunnels of the Castle and Pyes; being baked, make a hole in the
bottom of your pyes, take out the bran, put in your Frogs, and
Birds, and close up the holes with the same course paste, then cut
the Lids neatly up; To be taken off the Tunnels; being all placed in
order upon the Table, before you fire the trains of powder, order it
so that some of the Ladies may be perswaded to pluck the Arrow out
of the Stag, then will the Claret-wine follow, as blood that runneth
out of a wound. This being done with admiration to the beholders,
after some short pause, fire the train of the Castle, that the
pieces all of one side may go off, then fire the Trains, of one side
of the Ship as in a battel; next turn the Chargers; and by degrees
fire the trains of each other side as before. This done to sweeten
the stink of powder, let the Ladies take the egg-shells full of
sweet waters and throw them at each other. All dangers being
seemingly over, by this time you may suppose they will desire to see
what is in the pyes; where lifting first the lid off one pye, out
skip some Frogs, which make the Ladies to skip and shreek; next
after the other pye, whence come out the Birds, who by a natural
instinct flying in the light, will put out the Candles; so that what
with the flying Birds and skipping Frogs, the one above, the other
beneath, will cause much delight and pleasure to the whole company:
at length the Candles are lighted, and a banquet brought in, the
Musick sounds, and every one with much delight and content rehearses
their actions in the former passages. These were formerly the
delight of the Nobility, before good House-keeping had left
_England_, and the Sword really acted that which was only
counterfeited in such honest and laudable Exercises as these.
[Decoration]
_On the Unparalell'd Piece of _Mr. May_ His Cookery._
See here a work set forth of such perfection,
Will praise it self, and doth not beg protection
From flatter'd greatness. Industry and pains
For gen'ral good, his aim, his Countrey gains;
Which ought respect him. A good _English_ Cook,
Excellent Modish Monsieurs, and that Book
Call'd _Perfect Cook_, _Merete's_ Pastery
Translated, looks like old hang'd Tapistry,
The wrong side outwards: so Monsieur adieu,
I'm for our Native _Mays_ Works rare and new,
Who with Antique could have prepar'd and drest
The Nations _quondam_ grand Imperial Feast,
Which that thrice Crown'd Third _Edward_ did ordain
For his high Order, and their Noble Train,
Whereon St. _George_ his famous Day was seen,
A Court on Earth that did all Courts out-shine.
And how all Rarities and Cates might be
Order'd for a Renown'd Solemnity,
Learn of this Cook, who with judgment, and reason,
Teacheth for every Time, each thing its true Season;
Making his Compounds with such harmony,
Taste shall not charge with superiority
Of Pepper, Salt, or Spice, by the best Pallat,
Or any one Herb in his broths or Sallat.
Where Temperance and Discretion guides his deeds;
_Satis_ his Motto, where nothing exceeds.
Or ought to wast, for there's good Husbandry
To be observ'd, as Art in Cookery.
Which of the Mathematicks doth pertake,
Geometry proportions when they bake.
Who can in paste erect (of finest flour)
A compleat Fort, a Castle, or a Tower.
A City Custard doth so subtly wind,
That should Truth seek, she'd scarce all corners find;
Platform of Sconces, that might Souldiers teach,
To fortifie by works as well as Preach.
I'le say no more; for as I am a sinner,
I've wrought my self a stomach to a dinner.
Inviting Poets not to tantalize,
But feast, (not surfeit) here their Fantasies.
_James Parry._
_To the Reader of (my very loving Friend) Mr. _Robert May_
his incomparable Book of Cookery._
See here's a Book set forth with such things in't,
As former Ages never saw in Print;
Something I'de write in praise on't, but the Pen,
Of Famous _Cleaveland_, or renowned _Ben_,
If unintomb'd might give this Book its due,
By their high strains, and keep it always new.
But I whose ruder Stile could never clime,
Or step beyond a home-bred Country Rhime,
Must not attempt it: only this I'le say,
_Cato_'s _Res Rustica_'s far short of _May_.
Here's taught to keep all sorts of flesh in date,
All sorts of Fish, if you will marinate;
To candy, to preserve, to souce, to pickle,
To make rare Sauces, both to please, and tickle
The pretty Ladies palats with delight;
Both how to glut, and gain an Appetite.
The Fritter, Pancake, Mushroom; with all these,
The curious Caudle made of Ambergriese.
He is so universal, he'l not miss,
The Pudding, nor Bolonian Sausages.
Italian, Spaniard, French, he all out-goes,
Refines their Kickshaws, and their Olio's,
The rarest use of Sweet-meats, Spicery,
And all things else belong to Cookery:
Not only this, but to give all content,
Here's all the Forms of every Implement
To work or carve with, so he makes the able
To deck the Dresser, and adorn the Table.
What dish goes first of every kind of Meat,
And so ye're welcom, pray fall too, and eat.
_Reader_, read on, for I have done; farewell,
The Book's so good, it cannot chuse but sell.
_Thy well-wishing Friend_,
John Town.
[Decoration]
_The most Exact, or A-la-mode Ways of Carving and Sewing._
_Terms of Carving._
Break that deer, leach that brawn, rear that goose, lift that swan,
sauce that capon, spoil that hen, frust that chicken, unbrace that
mallard, unlace that coney, dismember that hern, display that crane,
disfigure that peacock, unjoynt that bittern, untach that curlew,
allay that pheasant, wing that partridge, wing that quail, mince
that plover, thigh that pidgeon, border that pasty, thigh that
woodcock; thigh all manner of small birds.
Timber the fire, tire that egg, chine that salmon, string that
lamprey, splat that pike, souce that plaice, sauce that tench, splay
that bream, side that haddock, tusk that barbel, culpon that trout,
fin that chivin, transon that eel, tranch that sturgeon, undertranch
that porpus, tame that crab, barb that lobster.
_Service._
First, set forth mustard and brawn, pottage, beef, mutton, stewed
pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,
blanchmanger, and jelly; for standard, venison, roast kid, fawn, and
coney, bustard, stork, crane, peacock with his tail, hern-shaw,
bittern, woodcock, partridge, plovers, rabbits, great birds, larks,
doucers, pampuff, white leach, amber-jelly, cream of almonds,
curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
petty pervis, quince baked, leach, dewgard, fruter fage, blandrells
or pippins with caraways in comfits, wafers, and Ipocras.
_Sauce for all manner of Fowls._
Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,
Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce
of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,
and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,
brew, and curlew, salt, and sugar, and water of Camot, bustard,
shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,
quail, martinet, venison and snite with white salt; sparrows and
thrushes with salt, and cinamon. Thus with all meats sauce shall
have the operation.
Directions for the order of carving Fowl.
_Lift that Swan._
The manner of cutting up a Swan must be to slit her right down in
the middle of the breast, and so clean thorow the back from the neck
to the rump, so part her in two halves cleanly and handsomly, that
you break not nor tear the meat, lay the two halves in a fair
charger with the slit sides downwards, throw salt about it, and let
it again on the Table. Let your sauce be chaldron for a Swan, and
serve it in saucers.
_Rear the Goose._
You must break a goose contrary to the former way. Take a goose
being roasted, and take off both his legs fair like a shoulder of
Lamb, take him quite from the body then cut off the belly piece
round close to the lower end of the breast: lace her down with your
knife clean through the breast on each side your thumbs bredth for
the bone in the middle of the breast; then take off the pinion of
each side, and the flesh which you first lac't with your knife,
raise it up clear from the bone, and take it from the carcase with
the pinion; then cut up the bone which lieth before in the breast
(which is commonly call'd the merry thought) the skin and the flesh
being upon it; then cut from the brest-bone, another slice of flesh
clean thorow, & take it clean from the bone, turn your carcase, and
cut it asunder the back-bone above the loin-bones: then take the
rump-end of the back-bone, and lay it in a fair dish with the
skinny-side upwards, lay at the fore-end of that the merry-thought
with the skin side upward, and before that the apron of the goose;
then lay your pinions on each side contrary, set your legs on each
side contrary behind them, that the bone end of the legs may stand
up cross in the middle of the dish, & the wing pinions on the
outside of them; put under the wing pinions on each side the long
slices of flesh which you cut from the breast bone, and let the ends
meet under the leg bones, let the other ends lie cut in the dish
betwixt the leg and the pinion; then pour your sauce into the dish
under your meat, throw on salt, and set it on the table.
_To cut up a Turkey or Bustard._
Raise up the leg very fair, and open the joynt with the point of
your knife, but take not off the leg; then lace down the breast with
your knife on both sides, & open the breast pinion with the knife,
but take not the pinion off; then raise up the merry-thought betwixt
the breast bone, and the top of the merry-thought, lace down the
flesh on both sides of the breast-bone, and raise up the flesh
called the brawn, turn it outward upon both sides, but break it not,
nor cut it not off; then cut off the wing pinion at the joynt next
to the body, and stick on each side the pinion in the place where ye
turned out the brawn, but cut off the sharp end of the Pinion, take
the middle piece, and that will just fit the place.
You may cut up a capon or pheasant the same way, but of your capon
cut not off the pinion, but in the place where you put the pinion of
the turkey, you must put the gizard of your capon on each side half.
_Dismember that Hern._
Take off both the legs, and lace it down to the breast with your
knife on both sides, raise up the flesh, and take it clean off with
the pinion; then stick the head in the breast, set the pinion on the
contrary side of the carcase, and the leg on the other side, so that
the bones ends may meet cross over the carcase, and the other wings
cross over upon the top of the carcase.
_Unbrace that Mallard._
Raise up the pinion and the leg, but take them not off, raise the
merry-thought from the breast, and lace it down on each side of the
breast with your knife, bending to and fro like ways.
_Unlace that Coney._
Turn the back downwards, & cut the belly flaps clean off from the
kidney, but take heed you cut not the kidney nor the flesh, then put
in the point of your knife between the kidneys, and loosen the flesh
from each side the bone then turn up the back of the rabbit, and cut
it cross between the wings, and lace it down close by the bone with
your knife on both sides, then open the flesh of the rabbit from the
bone, with the point of your knife against the kidney, and pull the
leg open softly with your hand, but pluck it not off, then thrust in
your knife betwixt the ribs and the kidney, slit it out, and lay the
legs close together.
_Sauce that Capon._
Lift up the right leg and wing, and so array forth, and lay him in
the platter as he should fly, and so serve him. Know that capons or
chickens be arrayed after one sauce; the chickens shall be sauced
with green sauce or veriuyce.
_Allay that Pheasant._
Take a pheasant, raise his legs and wings as it were a hen and no
sauce but only salt.
_Wing that Partridg._
Raise his legs, and his wing as a hen, if you mince him sauce him
with wine, powder of ginger, and salt, and set him upon a chafing
dish of coals to warm and serve.
_Wing that Quail._
Take a quail and raise his legs and his wings as an hen, and no
sauce but salt.
_Display that Crane._
Unfold his Legs, and cut off his wings by the joynts, then take up
his wings and his legs, and sauce them with powder of ginger,
mustard, vinegar, and salt.
_Dismember that Hern._
Raise his legs and his wings as a crane, and sauce him with vinegar,
mustard, powder of ginger and salt.
_Unjoynt that Bittern._
Raise his legs & wings as a heron & no sauce but salt.
_Break that Egript._
Take an egript, and raise his legs and his wings as a heron, and no
sauce but salt.
_Untach that Curlew._
Raise his legs and wings as a hen, & no sauce but salt.
_Untach that brew._
Raise his legs and his wings in the same manner, and no sauce but
only salt.
_Unlace that Coney._
Lay him on the back, and cut away the vents, then raise the wings
and the sides, and lay bulk, chine, and sides together, sauce them
with vinegar and powder of ginger.
_Break that Sarcel._
Take a sarcel or teal, and raise his wings and his legs, and no
sauce but only salt.
_Mince that Plover._
Raise his leg and wings as a hen, and no sauce but only salt.
_A Snite._
Raise his legs, wings and his shoulders as a plover, and no sauce
but salt.
_Thigh that Woodcock._
Raise his legs as a hen, and dight his brain.
_The Sewing of Fish._
_The First Course._
To go to the sewing of Fish, Musculade, Minews in few of porpos or
of salmon, bak'd herring with sugar, green fish pike, lamprey,
salent, porpos roasted, bak'd gurnet and baked lamprey.
_The Second Course._
Jelly white and red, dates in confect, conger, salmon, birt, dorey,
turbut holibut for standard, bace, trout, mullet, chevin, soles,
lamprey roast, and tench in jelly.
_The Third Course._
Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,
welks, apples and pears roasted; with sugar candy, figs of molisk,
raisins, dates, capt with minced ginger, wafers, and Ipocras.
_The Carving of Fish._
The carver of fish must see to peason and furmety, the tail and the
liver; you must look if there be a salt porpos or sole, turrentine,
and do after the form of venison; _baked herring_, lay it whole on
the trencher, then white herring in a dish, open it by the back,
pick out the bones and the row, and see there be mustard. Of salt
fish, green-fish, salt salmon, and conger, pare away the skin; salt
fish, stock fish, marling, mackrel, and hake with butter, and take
away the bones & skins; _A Pike_, lay the womb upon a trencher, with
pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight
pieces, and so present it, _A Plaice_, put out the water, then cross
him with your knife, and cast on salt, wine, or ale. _Bace_,
_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,
_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them
by the back, pick out the bones, and cleanse the rest in the belly.
_Carp Bream_, _Sole_, and _Trout_, back and belly together.
_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,
and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_
in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the
skin, and pick out the bones, put thereto vinegar, and powder.
A _Crab_, break him asunder, in a dish make the shell clean, & put
in the stuff again, temper it with vinegar, and powder them, cover
it with bread and heat it; a _Crevis_ dight him thus, part him
asunder, slit the belly, and take out the fish, pare away the red
skin, mince it thin, put vinegar in the dish, and set it on the
Table without heating. _A Jole of Sturgeon_, cut it into thin
morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,
open the pasty, then take white bread, and cut it thin, lay it in a
dish, & with a spoon take out Galentine, & lay it upon the bread
with red wine and powder of Cinamon; then cut a gobbin of Lamprey,
mince it thin, and lay it in the Gallentine, and set it on the fire
to heat. _Fresh herring_, with salt and wine, _Shrimps_ well
pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and
Lampreys, Sprats is good in few, musculade in worts, oysters in few,
oysters in gravy, minews in porpus, salmon in jelly white and red,
cream of almonds, dates in comfits, pears and quinces in sirrup,
with parsley roots, mortus of hound fish raise standing.
_Sauces for Fish._
Mustard is good for salt herring, salt fish, salt conger, salmon,
sparling, salt eel and ling; vinegar is good with salt porpus,
turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey
with gallentine; verjuyce to roach, dace, bream, mullet, flounders,
salt crab and chevin with powder of cinamon and ginger; green sauce
is good with green fish and hollibut, cottel, and fresh turbut; put
not your green sauce away for it is good with mustard.
_Bills of _FARE_ for every Season in the Year; also how to set
forth the _MEAT_ in order for that Service, as it was used
before Hospitality left this Nation._
_A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._
Oysters.
1 A Collar of brawn and mustard.
2 A Capon in stewed broth with marrow-bones.
3 A Goose in stoffado, or two Ducks.
4 A grand Sallet.
5 A Shoulder of Mutton with oysters.
6 A bisk dish baked.
7 A roast chine of beef.
8 Minced pies or chewits of capon, tongue, or of veal.
9 A chine of Pork.
10 A pasty of venison.
11 A swan, or 2 geese roast.
12 A loyn of veal.
13 A French Pie of divers compounds.
14 A roast turkey.
15 A pig roast.
16 A farc't dish baked.
17 Two brangeese roasted, one larded.
18 Souc't Veal.
19 Two Capons roasted, one larded.
20 A double bordered Custard.
_A Second Course for the same Mess._
Oranges and lemons.
1 A souc't pig.
2 A young lamb or kid roast.
3 Two Shovelers.
4 Two Herns, one larded.
5 A Potatoe-Pye.
6 A duck and mallard, one larded.
7 A souc't Turbut.
8 A couple of pheasants, one larded.
9 Marinated Carp, or Pike, or Bream.
10 Three brace of partridg, three larded.
11 Made Dish of Spinage cream baked.
12 A roll of beef.
13 Two teels roasted, one larded.
14 A cold goose pie.
15 A souc't mullet and bace.
16 A quince pye.
17 Four curlews, 2 larded.
18 A dried neats tongue.
19 A dish of anchoves.
20 A jole of Sturgeon.
Jellies and Tarts Royal, and Ginger bread, and other Fruits.
_A Bill of Fare for Christmas Day, and how to set the Meat
in order._
Oysters.
1 A collar of brawn.
2 Stewed Broth of Mutton marrow bones.
3 A grand Sallet.
4 A pottage of caponets.
5 A breast of veal in stoffado.
6 A boil'd partridge.
7 A chine of beef, or surloin roast.
8 Minced pies.
9 A Jegote of mutton with anchove sauce.
10 A made dish of sweet-bread.
11 A swan roast.
12 A pasty of venison.
13 A kid with a pudding in his belly.
14 A steak pie.
15 A hanch of venison roasted.
16 A turkey roast and stuck with cloves.
17 A made dish of chickens in puff paste.
18 Two bran geese roasted, one larded.
19 Two large capons, one larded.
20 A Custard.
_The second course for the same Mess._
Oranges and Lemons.
1 A young lamb or kid.
2 Two couple of rabbits, two larded.
3 A pig souc't with tongues.
4 Three ducks, one larded.
5 Three pheasants, 1 larded
6 A Swan Pye.
7 Three brace of partridge, three larded.
8 Made dish in puff paste.
9 Bolonia sausages, and anchoves, mushrooms, and Cavieate,
and pickled oysters in a dish.
10 Six teels, three larded.
11 A Gammon of Westphalia Bacon.
12 Ten plovers, five larded.
13 A quince pye, or warden pie.
14 Six woodcocks, 3 larded.
15 A standing Tart in puff-paste, preserved fruits, Pippins,
_&c._
16 A dish of Larks.
17 Six dried neats tongues.
18 Sturgeon.
19 Powdered Geese.
Jellies.
_A Bill of Fare for _new-years Day_._
Oysters.
1 Brawn and Mustard.
2 Two boil'd Capons in stewed Broth, or white Broth.
3 Two Turkies in stoffado.
4 A Hash of twelve Partridges, or a shoulder of mutton.
5 Two bran Geese boil'd.
6 A farc't boil'd meat with snites or ducks.
7 A marrow pudding bak't
8 A surloin of roast beef.
9 Minced pies, ten in a dish, or what number you please
10 A Loin of Veal.
11 A pasty of Venison.
12 A Pig roast.
13 Two geese roast.
14 Two capons, one larded.
15 Custards.
_A second Course for the same Mess._
Oranges and Lemons.
1 A side of Lamb
2 A souc't Pig.
3 Two couple of rabbits, two larded.
4 A duck and mallard, one larded.
5 Six teels, three larded.
6 A made dish, or Batalia-Pye.
7 Six woodcocks, 3 larded.
8 A warden pie, or a dish of quails.
9 Dried Neats tongues.
10 Six tame Pigeons, three larded.
11 A souc't Capon.
12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish.
13 Twelve snites, six larded
14 Orangado Pye, or a Tart Royal of dried and wet suckets.
15 Sturgeon.
16 Turkey or goose pye.
Jelly of five or six sorts, Lay Tarts of divers colours and
ginger-bread, and other Sweet-meats.
_A Bill of Fare for _February_._
1 Eggs and Collops.
2 Brawn and Mustard.
3 A hash of Rabbits four.
4 A grand Fricase.
5 A grand Sallet.
6 A Chine of roast Pork.
_A second Course._
1 A whole Lamb roast.
2 Three Widgeons.
3 A Pippin Pye.
4 A Jole of Sturgeon.
5 A Bacon Tart.
6 A cold Turkey Pye.
Jellies and Ginger-bread, and Tarts Royal.
_A Bill of fare for _March_._
Oysters.
1 Brawn and Mustard.
2 A fresh Neats Tongue and Udder in stoffado.
3 Three Ducks in stoffado.
4 A roast Loin of Pork.
5 A pasty of Venison.
6 A Steak Pye.
_A second Course._
1 A side of Lamb.
2 Six Teels, three larded.
3 A Lamb-stone Pye.
4 200 of Asparagus.
5 A Warden-Pye.
6 Marinate Flounders.
Jellies and Ginger-bread, and Tarts Royal.
_A Bill of fare for _April_._
Oysters.
1 A Bisk.
2 Cold Lamb.
3 A haunch of venison roast.
4 Four Goslings.
5 A Turkey Chicken.
6 Custards of Almonds.
_A second Course._
1 Lamb, a side in joynts.
2 Turtle Doves eight.
3 Cold Neats-tongue pye.
4 8 Pidgeons, four larded.
5 Lobsters.
6 A Collar of Beef.
Tansies.
_A Bill of Fare for _May_._
1 Scotch Pottage or Skink.
2 Scotch collops of mutton
3 A Loin of Veal.
4 An oline, or a Pallat pye.
5 Three Capons, 1 larded.
6 Custards.
_A Second Course._
1 Lamb.
2 A Tart Royal, or Quince Pye
3 A Gammon of Bacon Pie.
4 A Jole of Sturgeon.
5 Artichock Pie hot.
6 Bolonia Sausage.
Tansies.
_A bill of Fare for _June_._
1 A shoulder of mutton hasht
2 A Chine of Beef.
3 Pasty of Venison, a cold Hash.
4 A Leg of Mutton roast.
5 Four Turkey Chickens.
6 A Steak Pye.
_A Second Course._
1 Jane or Kid.
2 Rabbits.
3 Shovelers.
4 Sweet-bread Pye.
5 Olines, or pewit.
6 Pigeons.
_A bill of Fare for _July_._
Muskmelons.
1 Pottage of Capon.
2 Boil'd Pigeons.
3 A hash of Caponets.
4 A Grand Sallet.
5 A Fawn.
6 A Custard.
_A Second Course._
1 Pease, of French Beans.
2 Gulls four, two larded.
3 Pewits eight, four larded.
4 A quodling Tart green.
5 Portugal eggs, two sorts.
6 Buttered Brawn.
Selsey Cockles broil'd.
_A Bill of Fare for _August_._
Muskmelons.
1 Scotch collops of Veal.
2 Boil'd Breast of Mutton.
3 A Fricase of Pigeons.
4 A stewed Calves head.
5 Four Goslings.
6 Four Caponets.
_A Second Course._
1 Dotterel twelve, six larded
2 Tarts Royal of Fruit.
3 Wheat-ears.
4 A Pye of Heath-Pouts.
5 Marinate Smelts.
6 Gammon of Bacon.
Selsey Cockles.
_A Bill of Fare for _September_._
Oysters.
1 An Olio.
2 A Breast of Veal in stoffado.
3 twelve Partridg hashed.
4 A Grand Sallet.
5 Chaldron Pye.
6 Custard.
_A second Course._
1 Rabbits
2 Two herns, one larded.
3 Florentine of tongues.
4 8 Pigeons roast, 4 larded.
5 Pheasant pouts, 2 larded.
6 A cold hare pye.
Selsey cockles broil'd after.
_A bill of Fare for _October_._
Oysters.
1 Boil'd Ducks.
2 A hash of a loin of veal.
3 Roast Veal.
4 Two bran-geese roasted.
5 Tart Royal.
6 Custard.
_A second Course._
1 Pheasant, pouts, pigeons.
2 Knots twelve.
3 Twelve quails, six larded.
4 Potato pye.
5 Sparrows roast.
6 Turbut.
Selsey Cockles.
_A bill of Fare formerly used in Fasting days, and in _Lent_._
_The first Course._
Oysters if in season.
1 Butter and eggs.
2 Barley pottage, or Rice pottage.
3 Stewed Oysters.
4 Buttered eggs on toasts.
5 Spinage Sallet boil'd.
6 Boil'd Rochet or gurnet.
7 A jole of Ling.
8 Stewed Carp.
9 Oyster Chewits.
10 Boil'd Pike.
11 Roast Eels.
12 Haddocks, fresh Cod, or Whitings.
13 Eel or Carp Pye.
14 Made dish of spinage.
15 Salt Eels.
16 Souc't Turbut.
_A second Course._
1 Fried Soals.
2 Stewed oysters in scollop shells.
3 Fried Smelts.
4 Congers head broil'd.
5 Baked dish of Potatoes, or Oyster pye.
6 A spitchcock of Eels.
7 Quince pie or tarts royal.
8 Buttered Crabs.
9 Fried Flounders.
10 Jole of fresh Salmon.
11 Fried Turbut.
12 Cold Salmon pye.
13 Fried skirrets.
14 Souc't Conger.
15 Lobsters.
16 Sturgeon.
[Decoration]
THE
ACCOMPLISHT COOK,
OR,
The whole Art and Mystery of
COOKERY, fitted for all
Degrees and Qualities.
* * * * *
* * * *
SECTION I.
_Perfect Directions for the A-la-mode Ways of dressing all manner
of Boyled Meats, with their several sauces_, &c.
_To make an Olio Podrida._
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, 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 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 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._
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 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 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 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, 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 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 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, 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
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 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 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, 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._
_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 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 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 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, 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, 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 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, 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._
_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 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 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 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._
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 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 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 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 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
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 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 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, 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 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 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.
_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 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, 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, 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 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 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 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 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 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 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 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 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._
_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 slic't into a fair
larg dish set on coals, with some good mutton gravy, then give the
frycase two or three warms on the fire, and pour it on the sops in
the dish; garnish it with fried sweet-breads, fried oysters, fried
marrow, pistaches, slic't almonds and the juyce of two or three
oranges.
_Capons in Pottage in the _French_ Fashion._
Draw and truss the Capons, set them, & fill their bellies with
marrow; then put them in a pipkin with a knuckle of veal, a neck of
mutton, a marrow bone, and some sweet breads of veal, season the
broth with cloves mace, and a little salt, and set it to the fire;
let it boil gently till the capons be enough, but have a care you
boil them not too much; as your capons boil, make ready the bottoms
and tops of eight or ten rowls of _French_ bread, put them dried
into a fair silver dish, wherein you serve the capons; set it on the
fire, and put to the bread two ladle-full of broth wherein the
capons are boil'd, & a ladlefull of mutton gravy; cover the dish and
let it stand till you dish up the capons; if need require, add now
and then a ladle-full of broth and gravy: when you are ready to
serve it, first lay on the marrow-bone, then the capons on each
side; then fill up the dish with gravy of mutton, and wring on the
juyce of a lemon or two; then with a spoon take off all the fat that
swimmeth on the pottage; garnish the capons with the sweetbreads,
and some carved lemon, and serve it hot.
_To boil a Capon, Pullet, or Chicken._
Boil them in good mutton broth, white mace, a faggot of sweet herbs,
sage, spinage, marigold leaves and flowers, white or green endive,
borrage, bugloss, parsley, and sorrel, and serve it on sippets.
_To boil Capons or Chickens with Sage and Parsley._
First boil them in water and salt, then boil some parsley, sage, two
or three eggs hard, chop them; then have a few thin slices of fine
manchet, and stew all together, but break not the slices of bread;
stew them with some of the broth wherein the chickens boil, some
large mace, butter, a little white-wine or vinegar, with a few
barberries or grapes; dish up the chickens on the sauce, and run
them over with sweet butter and lemon cut like dice, the peel cut
like small lard, and boil a little peel with the chickens.
_To boil a Capon or Chicken with divers compositions._
Take off the skin whole, but leave on the legs, wings, and head;
mince the body with some beef suet or lard, put to it some sweet
herbs minced, and season it with cloves, mace, pepper, salt, two or
three eggs, grapes, gooseberries, or barberries, bits of potato or
mushroms. In the winter with sugar, currans, and prunes, fill the
skin, prick it up, and stew it between two dishes with large mace
and strong broth, peices of artichocks, cardones, or asparagus, and
marrow: being finely stewed, serve it on carved sippets, and run it
over with beaten butter, lemon slic't, and scrape on sugar.
_To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,
or Oysters._
The foresaid Fowls being parboil'd, and cleansed from the grounds,
stew them finely; then take your Cardones being cleansed and peeled
into water, have a skillet of fair water boiling hot, and put them
therein; being tender boil'd, take them up and fry them in chopt
lard or sweet butter, pour away the butter, and put them into a
pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce
of orange; stew all together, with some strained almonds, and some
sweet herbs chopped, give them a warm, and serve your capon or
chicken on sippets.
Let them be fearsed, as you may see in the book of fearst meats, and
wrap your fearst fowl in cauls of veal, half roast them, then stew
them in a pipkin with the foresaid Cardones and broth.
_To boil a Capon or Chicken in the _French_ Fashion,
with Skirrets or _French_ Beans._
Take a capon and boil it in fair water with a little salt, and a
faggot of tyme and rosemary bound up hard, some parsley and
fennil-roots, being picked and finely cleansed, and two or three
blades of large mace; being almost boil'd, put in two whole onions
boil'd and strained with oyster liquor, a little verjuyce, grated
bread, and some beaten pepper, give it a warm or two, and serve the
capon or chicken on fine carved sippets. Garnish it with orange peel
boil'd in strong broth, and some French beans boil'd, and put in
thick butter, or some skirret, cardones, artichocks, slic't lemon,
mace, or orange.
_To boil a Capon or Chicken with sugar Pease._
When the cods be but young, string them and pick off the husks; then
take two or three handfuls, and put them into a pipkin with half a
pound of sweet butter, a quarter of a pint of fair water, gross
pepper, salt, mace, and some sallet oyl: stew them till they be very
tender, and strain to them three or four yolks of eggs, with six
spoonfuls of sack.
_To boil a Capon or Chicken with Colliflowers._
Cut off the buds of your flowers, and boil them in milk with a
little mace till they be very tender; then take the yolks of two
eggs, and strain them with a quarter of a pint of sack; then take as
much thick butter being drawn with a little vinegar and slic't
lemon, brew them together; then take the flowers out of the milk,
put them to the butter and sack, dish up your capon being tender
boil'd upon sippets finely carved, and pour on the sauce, serve it
to the table with a little salt.
_To boil a Capon or Chicken with Sparagus._
Boil your capon or chicken in fair water and some salt, then put in
their bellies a little mace, chopped parsley, and sweet butter;
being boild, serve them on sippets, and put a little of the broth on
them: then have a bundle or two of sparagus boil'd, put in beaten
butter, and serve it on your capon or chicken.
_To boil a Capon or Chicken with Rice._
Boil the capon in fair water and salt, then take half a pound of
rice, and boil it in milk; being half boil'd, put away the milk, and
boil it in two quarts of cream, put to it a little rose-water and
large mace, or nutmeg, with the foresaid materials. Being almost
boil'd, strain the yolks of six or seven eggs with a little cream,
and stir all together; give them a warm, and dish up the capon or
chicken, then pour on the rice being seasoned with sugar and salt,
and serve it on fine carved sippets. Garnish the dish with scraped
sugar, orange, preserved barberries, slic't lemon, or pomegranate
kernels, as also the Capon or chicken, and marrow on them.
_Divers Meats boiled with Bacon hot or cold;
as Calves-head, any Joynt of Veal, lean Venison,
Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._
Take a leg of veal and soak it in fair water, the blood being well
soaked from it, and white, boil it, but first stuff it with parsley
and other sweet herbs chopped small, as also some yolks of hard eggs
minced, stuff it and boil it in water and salt, then boil the bacon
by it self either stuffed or not, as you please; the veal and bacon
being boil'd white, being dished serve them up, and lay the bacon by
the veal with the rinde on in a whole piece, or take off the rinde
and cut it in four, six, or eight thin slices; let your bacon be of
the ribs, and serve it with parsley strowed on it, green sauce in
saucers, or others, as you may see in the Book of Sauces.
_Cold otherways._
Boil any of the meats, poultry, or birds abovesaid with the ribs of
bacon, when it is boil'd take off the rind being finely kindled from
the rust and filth, slice it into thin slices, and season it with
nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,
with fine sugar amongst them, sprinkle over all rose vinegar, and
put some of the slices into your boild capon or other fowl, lay some
slices on it, and lay your capon or other fowl on some blank manger
in a clean dish, and serve it cold.
_To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads
in the _French_ Fashion, with green Pease or Hasters._
Take pease, shell them, and put them all into boiling mutton broth,
with some thin slices of interlarded bacon; being almost boiled, put
in chopped parsley, some anniseeds, and strain some of the pease,
thicken them or not, as you please; then put some pepper, give it a
warm, and serve Kids or Lambs head on sippets, and stick it
otherways with eggs and grated cheese, or some of the pease or
flower strained; sometimes for variety you may use saffron or mint.
_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,
Red-shanks_, &c.
Half roast any of these fowls, and stick on one side a few cloves as
they roast, save the gravy, and being half roasted, put them into a
pipkin, with the gravy, some claret wine, as much strong broth as
will cover them, some broild houshold-bread strained, also mace,
cloves pepper, ginger, some fried onions and salt; stew all well
together, and serve them on fine carved sippets; sometimes for
change add capers and samphire.
_To boil all manner of small Birds, or Land Fowl,
as Plovers, Quails, Rails, Black-birds, Thrushes,
Snites, Wheat-ears, Larks, Sparrows, Martins._
Take them and truss them, or cut off the legs & heads, and boil them
in strong broth or water, scum them, and put in large mace,
white-wine, washed currans, dates, marrow, pepper, and salt; being
well stewed, dish them on fine carved sippets, thicken the broth
with strained almonds, rose-water, and sugar, and garnish them with
lemon, barberries, sugar, or grated bread strewed about the dish.
For Leir otherways, strained bread and hard eggs, with verjuyce and
broth.
Sometimes for variety garnish them with potatoes, farsings, or
little balls of farsed manchet.
_To boil a Swan, Whopper, wilde or tame Goose, Crane,
Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,
Gulls, or Curlews._
Take a Swan and bone it, leave on the legs and wings, then make a
farsing of some beef-suet or minced lard, some minced mutton or
venison being finely minced with some sweet herbs, beaten nutmeg,
pepper, cloves, and mace; then have some oysters parboil'd in their
own liquor, mingle them amongst the minced meat, with some raw eggs,
and fill the body of the fowl, prick it up close on the back, and
boil it in a stewing-pan or deep dish, then put to the fowl some
strong broth, large mace, white-wine, a few cloves, oyster-liquor,
and some boil'd marrow; stew them all well together: then have
oysters stewed by themselves with an onion or two, mace, pepper,
butter, and a little white-wine. Then have the bottoms of artichocks
ready boild, and put in some beaten butter, and boil'd marrow; dish
up the fowl on fine carved sippets, then broth them, garnish them
with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,
barberries or grapes and large mace; garnish the dish with grated
bread, oysters, mace, lemon and artichocks, and run the fowl over
with beaten butter.
Otherways fill the body with a pudding made of grated bread, yolks
of eggs, sweet herbs minced small, with an onion, and some beef-suet
minced, some beaten cloves, mace, pepper, and salt, some of the
blood of the fowl mixed with it, and a little cream; fill the fowl,
and stew it or boil it as before.
_To boil any large Water Fowl otherways, a Swan, Whopper,
wild or tame Geese._
Take a goose and salt it two or three days, then truss it to boil,
cut lard as big as your little finger, and lard the breast; season
the lard with pepper, mace, and salt; then boil it in beef-broth, or
water and salt, put to it pepper grosly beaten, a bundle of
bay-leaves, tyme, and rosemary bound up very well, boil them with
the fowl; then prepare some cabbidge boild tender in water and salt,
squeeze out the water from it, and put it in a pipkin with strong
broth, claret wine, and a good big onion or two; season it with
pepper, mace, and salt, and three or four anchovies dissolved; stew
these together with a ladleful of sweet butter, and a little
vinegar: and when the goose is boil'd enough, and your cabbidge on
sippets, lay on the goose with some cabbidge on the breast, and
serve it up. Thus you may dress any large wild Fowl.
_To boil all manner of small Sea or Land Fowl._
Boil the fowl in water and salt, then take some of the broth, and
put to it some beefs-udder boild, and slic't into thin slices with
some pistaches blanch'd, some slic't sausages stript out of the
skin, white-wine, sweet, herbs, and large mace; stew these together
till you think it sufficiently boiled, then put to it beet-root cut
into slices, beat it up with butter, and carve up the Fowl, pour the
broth on it, and garnish it with sippets, or what you please.
_Or thus._
Take and lard them, then half roast them, draw them, and put them in
a pipkin with some strong broth or claret wine, some chesnuts,
a pint of great oysters, taking the breads from them, two or three
onions minced very small, some mace, a little beaten ginger, and a
crust of _French_ bread grated; thicken it, and dish them up on
sops: If no oysters, chesnuts, or artichock bottoms, turnips,
colliflowers, interlarded bacon in thin slices, and sweetbreads,
_&c._
_Otherways._
Take them and roast them, save the gravy, and being roasted, put
them in a pipkin, with the gravy, some slic't onions, ginger,
cloves, pepper, salt, grated bread, claret wine, currans, capers,
mace, barberries, and sugar, serve them on fine sippets, and run
them over with beaten butter, slic't lemon, and lemon peel;
sometimes for change use stewed oysters or cockles.
_To boil or dress any Land Fowl, or Birds in the Italian fashion,
in a Broth called _Brodo-Lardiero_._
Take six Pigeons being finely cleansed, and trust, put them into a
pipkin with a quart of strong broth, or water, and half wine, then
put therein some fine slices of interlarded bacon, when it boils
scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,
sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,
tyme, a little saffron, and dish them on fine carved sippets.
_To stew Pigeons in the _French_ fashion._
The Pigeons being drawn and trust, make a fearsing or stopping of
some sweet herbs minced, then mince some beef-suet or lard, grated
bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw
eggs. The pigeons being larded & half roasted, stuff them with the
foresaid fearsing, and put boil'd cabbidge stuck with a few cloves
round about them; bind up every Pigeon several with packthread, then
put them in a pipkin a boiling with strong mutton broth, three or
four yolks of hard eggs minced small, some large mace, whole cloves,
pepper, salt, and a little white-wine; being boil'd, serve them on
fine carved sippets, and strow on cinamon, ginger, and sugar.
_Otherways in the _French_ Fashion._
Take Pigeons ready pull'd or scalded, take the flesh out of the
skin, and leave the skin whole with the legs and wings hanging to
it, mince the bodies with some lard or beef suet together very
small, then put to them some sweet herbs finely minced, and season
all with cloves, mace, ginger, pepper, some grated bread or parmisan
grated, and yolks of eggs; fill again the skins, and prick them up
in the back, then put them in a dish with some strong broth, and
sweet herbs chopped, large mace, gooseberries, barberries, or
grapes; then cabbidge-lettice boil'd in water and salt, put to them
butter, and the Pigeons being boil'd, serve them on sippets.
_To boil Pigeons otherways._
Being trussed, put them in a pipkin, with some strong broth or fair
water, boil and scum them, then put in some mace, a faggot of sweet
herbs, white endive, marigold flowers, and salt; and being finely
boiled, serve them on sippets, and garnish the dish with mace and
white endive flowers.
Otherways you may add Cucumbers in quarters either pickled or fresh,
and some pickled capers; or boil the cucumbers by themselves, and
put them in beaten butter, and sweet herbs chopped small.
Or boil them with capers, samphire, mace, nutmeg, spinage, endive,
and a rack or chine of mutton boil'd with them.
Or else with capers, mace, salt, and sweet herbs in a faggot; then
have some cabbidge or colliflowers boil'd very tender in fair water
and salt, pour away the water, and put them in beaten butter, and
when the fowls be boil'd, serve the cabbidge on them.
_To boil Pigeons otherwaies._
Take Pigeons being finely cleansed and trust, put them in a pipkin
or skillet clean scowred, with some mutton broth or fair water; set
them a boiling and scum them clean, then put to them large mace, and
well washed currans, some strained bread strained with vinegar and
broth, put it to the Pigeons with some sweet butter and capers; boil
them very white, and being boil'd, serve them on fine carved sippets
in the broth with some sugar; garnish them with lemon, fine sugar,
mace, grapes, gooseberries, or barberries, and run them over with
beaten butter; garnish the dish with grated manchet.
Pottages.
_Pottage in the _Italian_ Fashion._
Boil green pease with some strong broth, and interlarded bacon cut
into slices; the pease being boiled, put to them some chopped
parsley, pepper, anniseed, and strain some of the pease to thicken
the broth; give it a walm and serve it on sippets, with boil'd
chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or
any poultry.
Sometimes for variety you may thicken the broth with eggs.
_Pottage otherways in the Italian Fashion._
Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all
manner of sweet herbs chopped, and a little salt; being finely
boiled, put in some strained almond-paste, with grape verjuyce,
saffron, grapes, or gooseberries; give them a warm, and serve your
meat on sippets.
_Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._
Cut a rack of mutton in two pieces, and take a knuckle of veal, and
boil it in a gallon pot or pipkin, with good store of herbs, and a
pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,
parsley, chives, salet, succory, marigold-leaves and flowers,
strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,
sage, pennyroyal; and being finely boil'd, serve them on fine carved
sippets with the mutton and veal, _&c._
_To stew a Shoulder of Mutton with Oysters._
Take a shoulder of mutton, and roast it, and being half roasted or
more, take off the upper skin whole, & cut the meat into thin
slices, then stew it with claret, mace, nutmeg, anchovies,
oyster-liquor, salt, capers, olives, samphire, and slices of orange;
leave the shoulder blade with some meat on it, and hack it, save
also the marrow bone whole with some meat on it, and lay it in a
clean dish; the meat being finely stewed, pour it on the bones, and
on that some stewed oysters and large oysters over all, with slic't
lemon and lemon peel.
The skin being first finely breaded, stew the oysters with large
mace, a great onion or two, butter, vinegar, white wine, a bundle of
sweet herbs, and lay on the skin again over all, _&c._
_To roast a Shoulder of Mutton with Onions and Parsley,
and baste it with Oranges._
Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
and in the roasting of it, baste it with the juyce of oranges, save
the gravy and clear away the fat; then stew it up with a slice or
two of orange and an anchovie, without any fat on the gravy, _&c._
_Other Hashes of Scotch Collops._
Cut a leg of mutton into thin slices as thin as a shilling, cross
the grain of the leg, sprinkle them lightly with salt, and fry them
with sweet butter, serve them with gravy or juice of oranges, and
nutmeg, and run them over with beaten butter, lemon, _&c._
_Otherways the foresaid Collops._
For variety, sometimes season them with coriander-seed, or stamped
fennil-seed, pepper and salt; sprinkle them with white wine, then
flower'd, fryed, and served with juice of orange, for sauce, with
sirrup of rose-vinegar, or elder vinegar.
_Other Hashes or Scotch Collop of any Joint of Veal,
either in Loyn, Leg, Rack or Shoulder._
Cut a leg into thin slices, as you do Scotch collops of mutton, hack
and fry them with small thin slices of interlarded bacon as big as
the slices of veal, fry them with sweet butter; and being finely
fried, dish them up in a fine dish, put from them the butter that
you fried them with, and put to them beaten butter with lemon,
gravy, and juyce of orange.
_A Hash of a Leg of Mutton in the _French_ fashion._
Parboil a leg of mutton, then take it up, pare off some thin slices
on the upper and under side, or round it, prick the leg through to
let out the gravy on the slices; then bruise some sweet herbs, as
tyme, parsly, marjoram, savory, with the back of a ladle, and put to
it a piece of sweet butter, pepper, verjuyce; and when your mutton
is boild, pour all over the slices herbs and broth on the leg into a
clean dish.
_Another Hash of Mutton or Lamb, either hot or cold._
Roast a shoulder of mutton, and cut it into slices, put to it
oysters, white wine, raisins of the sun, salt, nutmeg, and strong
broth, (or no raisins) slic't lemon or orange; stew it all together,
and serve it on sippets, and run it over with beaten butter and
lemon, _&c._
_Another Hash of a Joynt of Mutton or Lamb hot or cold._
Cut it in very thin slices, then put them in a pipkin or dish, and
put to it a pint of claret wine, salt, nutmeg, large mace, an
anchovie or two, stew them well together with a little gravy; and
being finely stewed serve them on carved sippets with some beaten
butter & lemon, _&c._
_Otherways._
Cut it into thin slices raw, and fry it with a pint of white wine
till it be brown, and put them into a pipkin with slic't lemon,
salt, fried parsley, gravy, nutmeg, and garnish your dish with
nutmeg and lemon.
_Other Hashes of a Shoulder of Mutton._
Boil it and cut it in thin slices, hack the shoulder-blade, and put
all into a pipkin or deep dish, with some salt, gravy, white-wine,
some strong broth, and a faggot of sweet herbs, oyster-liquor,
caper-liquor, and capers; being stewed down, bruse some parsley, and
put to it some beaten cloves and mace, and serve it on sippets.
Divers made Dishes or _Capilotado's_.
_First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,
or other Fowls._
Boil a pound of rice in mutton broth, put to it some blanched
chesnuts, pine apple-seeds, almonds or pistaches; being boil'd
thick, put to it some marrow or fresh butter, salt, cinamon, and
sugar; then cut your veal into small bits or peices, and break up
the fowl; then have a fair dish, and set it on the embers, and put
some of your rice, and some of the meat, and more of the rice and
sugar, and cinamon, and pepper over all, and some marrow.
__Capilotado_, in the _Lumbardy_ fashion of a Capon._
Boil rice in mutton broth till it be very thick, and put to it some
salt and sugar.
Then have also some Bolonia Sausages boil'd very tender, minced very
small, or grated, and some grated cheese, sugar, and cinamon mingled
together; then cut up the boil'd or roast capon, and lay it upon a
clean dish with some of the rice, strow on cinamon and sausage,
grated cheese and sugar, and lay on yolks of raw eggs; thus make two
or three layings and more, eggs and some butter or marrow on the top
of all, and set it on the embers, and cover it, or in a warm oven.
__Capilotado_ of Pigeons or wild Ducks,
or any Land or Sea Fowls roasted._
Take a pound of almond-paste, and put to it a Capon minc't and
stamped with the almonds, & some crums of manchet, some sack or
white-wine, three pints of strong broth cold, and eight or ten yolks
of raw eggs; strain all the foresaid together, and boil it in a
skillet with some sugar to a pretty thickness, put to it some
cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or
any small birds roasted, cut them up, and do as is aforesaid, and
strow on sugar and cinamon.
__Capilotado_ for roast Meats, as Partridges, Pigeons,
eight or twelve, or any other the like;
or Sea Fowls, Ducks, or Widgeons._
Take a pound of almonds, a pound of currans, a pound of sugar, half
a pound of muskefied bisket-bread, a pottle of strong broth cold,
half a pint of grape verjuyce, pepper half an ounce, nutmegs as
much, an ounce of cinamon, and a few cloves; all these aforesaid
stamped, strained, and boil'd with the aforesaid liquor, and in all
points as the former, only toasts must be added.
_Other _Capilotado_ common._
Take two pound of parmisan grated, a minced kidney of veal, a pound
of other fat cheese, ten cloves of garlick boil'd, broth or none,
two capons minced and stamped, rost or boil'd, and put to it ten
yolks of eggs raw, with a pound of sugar: temper the foresaid with
strong broth, and boil all in a broad skillet or brass pan, in the
boiling stir it continually till it be incorporated, and put to it
an ounce of cinamon, a little pepper, half an ounce of cloves, and
as much nutmeg beaten, some saffron; then break up your roast fowls,
roast lamb, kid, or fried veal, make three bottoms, and set it into
a warm oven, till you serve it in, _&c._
__Capilotado_, or Custard, in the Hungarian fashion,
in the pot, or baked in an Oven._
Take two quarts of goat or cows milk, or two quarts of cream, and
the whites of five new laid eggs, yolks and all, or ten yolks,
a pound of sugar, half an ounce of cinamon, a little salt, and some
saffron; strain it and bake it in a deep dish; being baked, put on
the juyce of four or five oranges, a little white wine, rose-water,
and beaten ginger, _&c._
_Capilotado Francois._
Roast a leg of mutton, save the gravy, and mince it small, then
strain a pound of almond paste with some mutton or capon broth cold,
some three pints and a half of grape verjuyce, a pound of sugar,
some cinamon, beaten pepper, and salt; the meat and almonds being
stamp'd and strained, put it a boiling softly, and stir it
continually, till it be well incorporate and thick; then serve it in
a dish with some roast chickens, pigeons, or capons: put the gravy
to it, and strow on sugar, some marrow, cinamon, _&c._
Sometimes you may add some interlarded bacon instead of marrow, some
sweet herbs, and a kidney of veal.
Sometimes eggs, currans, saffron, gooseberries, _&c._
_Other made Dishes, or little Pasties called in Italian _Tortelleti_._
Take a rost or boil'd capon, and a calves udder, or veal, mince it
and stamp it with some marrow, mint, or sweet marjoram, put a pound
of fat parmisan grated to it, half a pound of sugar, and a quarter
of a pound of currans, some chopped sweet herbs, pepper, saffron,
nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle
all together and make a piece of paste of warm or boiling liquor,
and some rose-water, sugar, butter; make some great and some very
little, rouls or stars, according to the judgment of the Cook; boil
them in broth, milk, or cream. Thus also fish. Serve them with
grated fat cheese or parmisan, sugar, and beaten cinamon on them in
a dish, _&c._
_Tortelleti, or little Pasties._
Mince some interlarded bacon, some pork or any other meat, with some
calves udder, and put to it a pound of fresh cheese, fat cheese, or
parmisan, a pound of sugar, and some roasted turnips or parsnips,
a quarter of a pound of currans, pepper, cloves, nutmegs, eight
eggs, saffron; mingle all together, and make your pasties like
little fishes, stars, rouls, or like beans or pease, boil them in
flesh broth, and serve them with grated cheese and sugar, and serve
them hot.
__Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
chopped very small._
Being washed and wrung dry, fry them in butter, put to them some
sweet herbs chopped small, with some grated parmisan, some cinamon,
cloves, saffron, pepper, currans, raw eggs, and grated bread: Make
your pasties, and boil them in strong broth, cream, milk, or
almond-milk: thus you may do any fish. Serve them with sugar,
cinamon, and grated cheese.
__Tortelleti_, of green Pease, French Beans,
or any kind of Pulse green or dry._
Take pease gren or dry, French beans, or garden beans green or dry,
boil them tender, and stamp them; strain them through a strainer,
and put to them some fried onions chopped small, sugar, cinamon,
cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and
some cheese-curds stamped.
Then make paste, and make little pasties, boil them in broth, or as
beforesaid, and serve them with sugar, cinamon, and grated cheese in
a fine clean dish.
_To boil a Capon or chicken with Colliflowers
in the French Fashion._
Cut off the buds of your flowers, and boil them in milk with a
little mace till they be very tender; then take the yolks of 2 eggs,
strain them with a quarter of a pint of sack; then take as much
thick butter, being drawn with a little vinegar and a slic't lemon,
brew them together; then take the flowers out of the milk, and put
them into the butter and sack: then dish up your Capon, being tender
boil'd, upon sippets finely carved, and pour on the sauce, and serve
it to the Table with a little salt.
_To boil Capons, Chickens, Pigeons, or any Land Fowls
in the French Fashion._
Either the skin stuffed with minced meat, or boned, & fill the vents
and body; or not boned and trust to boil, fill the bodies with any
of the farsings following made of any minced meat, and seasoned with
pepper, cloves, mace, and salt; then mince some sweet herbs with
bacon and fowl, veal, mutton, or lamb, and mix with it three or four
eggs, mingle all together with grapes, gooseberries, barberries, or
red currans, and sugar, or none, some pine-apple-seed, or pistaches;
fill the fowl, and stew it in a stewing-pan with some strong broth,
as much as will cover them, and a little white wine; being stewed,
serve them in a dish with sippets finely carved, and slic't oranges,
lemons, barberries, gooseberries, sweet herbs chopped, and mace.
_To boil Partridges, or any of the former Fowls
stuffed with any the filling aforesaid._
Boil them in a pipkin with strong broth, white-wine, mace, sweet
herbs chopped very fine, and put some salt, and stew them leisurely;
being finely stewed, put some marrow, and strained almonds, with
rosewater to thicken it, serve them on fine carved sippets, and
broth them, garnish the dish with grated bread and pistaches, mace,
and lemon, or grapes.
_To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
Martins, or any small Land Fowl._
_Woodcocks or Snites._
Boil them either in strong broth or water and salt, and being
boil'd, take out the guts, and chop them small with the liver, put
to it some crumb of white-bread grated, 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 amongst the sauce with a little butter, dish them on
sippets, and run the sauce over them with some beaten butter and
capers, lemon minced small, barberries or pickled grapes whole.
Sometimes with this sauce, boil some slic't onions and currans in a
broth by it self: when you boil it not with onions, rub the bottom
of the dish with a clove or two of garlick.
_Boil Woodcocks or Larks otherways._
Take them with the guts in, and boil them in some strong broth or
fair water, and three or four whole onions, larg mace, and salt; the
cocks being boil'd, make sauce with the some thin slices of manchet,
or grated, in another pipkin, and some of the broth where the fowl
or cocks boil, and put to it some butter, the guts and liver minced,
and then have some yolks of eggs dissolved with some vinegar & some
grated nutmeg, put it to the other ingredients, and stir them
together, and dish the fowl on fine sippets, and pour on the sauce
and some slic't lemon, grapes, or barberries, and run it over with
beaten buter.
_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,
Curlew, Teels, Ruffs,_ &c.
Stuff either the skin with his own meat, being minced with lard or
beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and
parboil'd oysters; mix all together, fill the skin, and prick it
fast on the back, boil it in a large stewing pan or deep dish, with
some strong broth, claret or white-wine, salt, large mace, two or
three cloves, a bundle of sweet herbs, or none, oyster-liquor and
marrow, stew all well together. Then have stewed oysters by
themselves ready stewed with an onion or two, mace, pepper, butter,
and a little white-wine.
Then have the bottoms of artichocks put in beaten butter, and some
boild marrow ready also; then again dish up the fowl on fine carved
sippets, broth the fowl, & lay on the oysters, artichocks, marrow,
barberries, slic't lemon, gooseberries, or grape; and garnish your
dish with grated manchet strowed, and some oysters, mace, lemon, and
artichocks, and run it over with beaten butter.
Otherways bone it and fill the body with a farsing or stuffing made
of minced mutton with spices, and the same materials as aforesaid.
Otherways, Make a pudding and fill the body, being first boned, and
make the pudding of grated bread, sweet herbs chopped; onions,
minced suet or lard, cloves, mace, pepper, salt, blood, and cream;
mingle all together, as beforesaid in all points.
Or a bread pudding without blood or onions, and put minced meat to
it, fruit, and sugar.
Otherways, boil them in strong broth, claret-wine, mace, cloves,
salt, pepper, saffron, marrow, minced, onions, and thickned with
strained sweet-breads of veal; or hard eggs strained with broth, and
garnished with barberries, lemon, grapes, red currans, or
gooseberries.
_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,
Teels._ &c.
Put your fowl being cleansed and trussed into a pipkin fit for it,
and boil it with strong broth or fair spring water, scum it clean,
and put in three or four slic't onions, some large mace, currans,
raisins, some capers, a bundle of sweet herbs, grated or strained
bread, white-wine, two or three cloves, and pepper; being finely
boil'd, slash it on the breast, and dish it on fine carved sippets;
broth it, and lay on slic't lemon and a lemon peel, barberries or
grapes, run it over with beaten butter, sugar, or ginger, and trim
the dish sides with grated bread in place of the beaten ginger.
_To boil these Fowls otherways._
You may add some oyster liquor, barberries, grapes, gooseberries, or
lemon.
And sometimes prunes, raisins, or currans.
Otherways, half roast any of your fowls, slash them down the breast,
and put them in a pipkin with the breast downward, put to them two
or three slic't onions and carrots cut like lard, some mace, pepper,
and salt, butter, savory, tyme, some strong broth, and some
white-wine; let the broth be half wasted, and stew it very softly;
being finely stewed dish it up, serve it on sippets, and pour on the
broth, _&c._
Otherways boil the fowl and not roast them, boil them in strong
mutton broth, and put the fowl into a pipkin, boil and scum them,
put to it slic't onions, a bunch of sweet herbs, some cloves, mace,
whole pepper, and salt; then slash the breast from end to end 3 or
four slashes, and being boil'd, dish it up on fine carved sippets,
put some sugar to it, and prick a few cloves on the breast of the
fowl, broth it and strow on fine sugar, and grated bread.
_Otherways._
Put them in a stewing pan with some wine and strong broth, and when
they boil scum them, then put to them some slices of interlarded
bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the
sun, sage flowers, or seeds or leaves of sage; serve them on fine
carved sippets and trim the dish sides with sugar or grated bread.
Or you may make a farsing of any of the foresaid fowls, make it of
grated cheese, and some of their own fat, two or three eggs, nutmeg,
pepper, and ginger, sowe up the vents, boil them with bacon, and
serve them with a sauce made of almond paste, a clove of garlick,
and roasted turnips or green sauce.
_To boil any old Geese, or any Geese._
Take them being powdered, and fill their bellies with oatmeal, being
steeped first in warm milk or other liquor; then mingle it with some
beef-suet, minced onions, and apples, seasoned with cloves, mace,
some sweet herbs minced, and pepper, fasten the neck and vent, boil
it, and serve it on brewes with colliflowers, cabbidge, turnips, and
barberries, run it over with beaten butter.
Thus the smaller Fowls, as is before specified, or any other.
_To boil wild Fowl otherways._
Boil your Fowl in strong broth or water, scum it clean, and put some
white-wine to it, currans, large mace, a clove or two, some Parsley
and Onions minced together: then have some stewed turnips cut like
lard, and stewed in a pot or little pipkin with butter, mace,
a clove, white-wine, and sugar; Being finely stewed serve your fowl
on sippets finely carved, broth the fowls, and pour on your Turnips,
run it over with beaten butter, a little cream, yolks of eggs, sack
and sugar. Scraped sugar to trim the dish, or grated bread.
_Otherways._
Half roast your fowls, save the gravy, and carve the breast jagged;
then put it in a pipkin, and stick here and there a clove, and put
some slic't onions, chopped parsley, slic't ginger, pepper, and
gravy, strained bread, with claret wine, currans, or capers, broth,
mace, barberries, and sugar; being finely boil'd or stewed, serve it
on carved sippets, and run it over with beaten butter, and a lemon
peel.
_To boil these aforesaid Fowls otherways, with Muscles, Oysters,
or Cockcles; or fried Wickles in Butter, and after stewed with
Butter, white Wine, Nutmeg, a slic't Orange, and gravy._
Either boil the Fowl or roast them, boil them by themselves in water
and salt, scum them clean, and put to them mace, sweet herbs, and
onions chopped together, some white-wine, pepper, and sugar, if you
please, and a few cloves stuck in the fowls, some grated or strained
bread with some of the broth, and give it a warm; dish up the fowls
on fine sippets, or French bread, and carve the breast, broth it,
and pour on your shell-fish, run it over with beaten butter, and
slic't lemon or orange.
_Otherways in the French Fashion._
Half roast the fowls, and put them in a pipkin with the gravy, then
have time, parsley, sage, marjoram, & savory; mince all together
with a handful of raisins of the Sun, put them into the pipkin with
some mutton broth, some sack or white-wine, large mace, cloves,
salt, and sugar.
Then have the other half of the fruit and herbs being minced, beat
them with the white of an egg, and fry it in suet or butter as big
as little figs and they will look green.
Dish up the fowls on sippets, broth it, and serve the fried herbs
with eggs on them and scraped sugar.
_To boil Goose-Giblets, or the Giblets of any Fowl._
Boil them whole, being finely scalded; boil them in water and salt,
two or three blades of mace, and serve them on sippets finely carved
with beaten butter, lemon, scalded gooseberries, and mace, or
scalded grapes, barberries or slic't lemon.
Or you may for variety use the yolks of two or three eggs, beatten
butter, cream, a little sack, and sugar, for lear.
_Otherways._
Boil them whole, or in pieces, and boil them in strong broth or fair
water, mace, pepper, and salt, being first finely scummed, put two
or three whole onions, butter, and gooseberries, run it over with
beaten butter, being first dished on sippetts; make a pudding in the
neck, as you may see in the Book of all manner of Puddings and
Farsings, _&c._
_Otherways._
Boil them with some white-wine, strong broth, mace, slic't ginger,
butter, and salt; then have some stewed turnips or carrots cut like
lard, and the giblets being finely dished on sippets, put on the
stewed turnips, being thickned with eggs, verjuyce, sugar, and
lemon, _&c._
_To bake Goose Giblets, or of any Fowl, several ways
for the Garnish._
Take Giblets being finely scalded and cleansed, season them lightly
with pepper, salt, and nutmeg, and put them into a Pye, being well
joynted, and put to them an onion or two cut in halves, and put some
butter to them, and close them up, and bake them well, and soak them
some three hours.
_Sauce for green-Geese._
1. Take the juyce of sorrell mixed with scalded goose-berries, and
served on sippets and sugar with beaten butter, _&c._
_Otherways._
2. Their bellies roasted full of gooseberies, and after mixed with
sugar, butter, verjuyce, and cinamon, and served on sippets.
_To make a grand Sallet of minced Capon, Veal, roast Mutton,
Chicken or Neats tongue._
Minced capon or veal, _&c._ dried Tongues in thin slices, lettice
shred small as the tongue, olives, capers, mushrooms, pickled
samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
Virginia potato, caparones, or crucifix pease, currans, pickled
oysters, taragon.
_How to dish it up._
Any of these being thin sliced, as is shown above said, with a
little minced taragon and onion amongst it; then have lettice minced
as small as the meat by it self, olives by themselves, capers by
themselves, samphire by it self, broom-buds by it self, pickled
mushrooms by themselves, or any of the materials abovesaid.
Garnish the dish with oranges and lemons in quarters or slices, oyl
and vinegar beaten together, and poured over all, _&c._
_To boil all manner of Land Fowl, as followeth._
Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame
Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,
Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.
_Sauce for the Land Fowl._
Take boil'd prunes and strain them with the blood of the fowl,
cinamon, ginger, and sugar, boil it to an indifferent thickness and
serve it in saucers, and serve in the dish with the fowl, gravy,
sauce of the same fowl.
_To boil Pigeons._
Take Pigeons, and when you have farsed and boned them, fry them in
butter or minced lard, and put to them broth, pepper, nutmeg, slic't
ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
vinegar, and serve them with this sauce, being first steep'd in it
four or five hours, and well stewed down.
Or you may add some quince or dried cherries boil'd amongst.
In summer you may use damsins, swet herbs chopped, grapes, bacon in
slices, white-wine.
Thus you may boil any small birds, Larks, Veldifers, Black-birds,
_&c._
_Pottage in the French Fashion._
Cut a breast of mutton into square bits or pieces, fry them in
butter, & put them in a pipkin with some strong broth, pepper, mace,
beaten ginger, and salt; stew it with half a pound of strained
almonds, some mutton broth, crumbs of manchet, and some verjuyce;
give it a warm, and serve it on sippets.
If you would have it yellow, put in saffron; sometimes for change
white-wine, sack, currans, raisins, and sometimes incorporated with
eggs and grated cheese.
Otherways change the colour green, with juyce of spinage, and put to
it almonds strained.
_Pottage otherways in the French Fashion of Mutton, Kid, or Veal._
Take beaten oatmeal and strain it with cold water, then the pot
being boiled and scummed, put in your strained oatmeal, and some
whole spinage, lettice, endive, colliflowers, slic't onions, white
c
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