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 theItalianFashion.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 theEnglishFashion.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 theFrenchfashion.Parboil a leg of mutton, then take it up, pare off some thin slices on the upper and under side, or round it, prickthe 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 orCapilotado’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 theLumbardyfashion 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.Capilotadoof 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 allthe 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.Capilotadofor 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.OtherCapilotadocommon.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 andall, 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 ItalianTortelleti.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 somemarrow, 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 otheringredients, 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 ofsweet 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 mincedtogether:Cthen 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 strongbroth, 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 cabbidge, and salt; your pottage being almost boil’d, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.Pottage in the English Fashion.Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.Pottage without sight of Herbs.Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves,succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil’d, serve it on sippets.To make Sausages.Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.Otherways.You may make them of mutton, veal, or beef, keeping the order abovesaid.To make most rare Sausages without skins.Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.Otherways.Stamp half the meat and suet, and mince the other half, and season them as the former.To make Links.Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats.Section II.An hundred and twelve excellentwayes for the dressing of Beef.To boil Oxe-Cheeks.TAke them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the balls of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, prick both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon andBoloniasausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce.To dress Oxe-Cheeks Otherways.Take out the bones and the balls of the eyes, make the mouth very clean, soak it, and wash out the blood; then wipe it dry with a clean cloath, and season it with pepper, salt, and nutmeg; then put it in a pipkin or earthen pan, with two or three great onions, some cloves, and mace, cut the jaw bones in pieces, & cut out the teeth, laythe bones on the top of the meat, then put to it half a pint of claret wine, and half as much water; close up the pot or pan with a course piece of paste, and set it a baking in an oven over night for to serve next day at dinner, serve it on toasts of fine manchet fried, then have boil’d carrots and lay on it with toasts of manchet laid round the dish; as also fried greens to garnish it, and run it over with beaten butter. This way you may also dress a leg of beef.Or thus.Take them and cleanse them as before, then roast them, and season them with pepper, salt, and nutmeg, save the gravy, and being roasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be very tender, then put to them some fryed onions, and some prunes, and serve them on toasts of fried bread, or slices of French bread, and slices of orange on them, garnish the dish with grated bread.To dress Oxe Cheeks in Stofado, or the Spanish fashion.Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic’t nutmeg, slic’t ginger, and six or seven cloves of garlick, steep them the space of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil’dcarrotsand lay on it, with the toasts of manchet laid round the dish: garnish it with slic’t lemons or oranges, and fried toasts, and garnish the dish with bay-leaves.To marinate Oxe-Cheeks.Being boned, roast or stew them very tender in a pipkin with some claret, slic’t nutmegs, pepper, salt, and wine-vinegar; being tender stewed, take them up, and put to the liquor in a pipkin a quart of wine-vinegar, and a quart of white-wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightest sprigs, boil also in the liquor large mace, cloves, slic’t ginger, slic’t nutmegs and salt; then put the cheeks into the barrel, and put the liquor to them, and some slic’t lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or cold.Oxe Cheeks in Sallet.Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.To bake Oxe cheeks in a Pasty or Pie.Take them being boned and soaked, boil them tender in fair water, and cleanse them, take out the balls of the eyes, and season them with pepper, salt, and nutmeg, then have some beef-suet and some buttock beef minced and laid for a bed, then lay the cheeks on it, and a few whole cloves, make your Pastie in good crust; to a gallon of flower, two pound and a half of butter, five eggs whites and all, work the butter and eggs up dry into the flower, then put in a little fair water to make it up into a stiff paste, and work up all cold.To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf.Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, pour away the butter, and put to it some anchovies, grated nutmeg, mutton gravy, and salt; give it a warm on the fire, and then dish it in a clean dish with the bottom first rubbed with a clove of garlick, run it over with beaten butter, juyce of oranges, fried parsley, or fried marrow in yolks of two eggs, and sage leaves.Sometimes add yolks of eggs strained, and then it is a fricase.Otherways.Take the pallets, lips, or noses, and boil them very tender, blanch them, and cut them two inches long, then take some interlarded bacon and cut it in the like proportion, season the pallets with salt, and broil them on paper; being tender broil’d put away the fat, and put them in a dish being rubbed with a clove of garlick, put some mutton gravy to them on a chaffing dish of coals, and some juyce of orange,&c.To fricase Pallets.Take beef pallets being tender boil’d and blanched, season them with beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan being ready over the fire, with some good butter fry them brown, then put them in a dish, put to them good mutton gravy, and dissolve two or three anchovies in the sauce, a little grated nutmeg, and some juyce of lemons, and serve them up hot.To stew Pallets, Lips, and Noses.Take them being tender boild and blanched, put theminto a pipkin, and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some artichocks, potatoes boil’d or musk-mellon in square pieces, large mace, two or three whole cloves, some small links or sausages, sweetbreads of veal, some larks, or other small birds, as sparrows, or ox-eyes, salt, butter, strong broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of hard eggs, and stew them all together, serve them on toasts of fine French bread, and slic’t lemon; sometimes thicken the broth with yolks of strained eggs and verjuyce.To marinate Pallets, Noses, and Lips.Take them being tender boil’d and blancht, fry them in sweet sallet oyl, or clarified butter, and being fryed make a pickle for them with whole pepper, large mace, cloves, slic’t ginger, slic’t nutmeg, salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram, savory, parsley, and sage; boil the spices and herbs in wine vinegar and white-wine, then put them in a barrel with the pallets, lips and noses, and lemons, close them up for your use, and serve them in a dish with oyl.To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon.Take them being boild tender & blanch’d, cut them as broad as a shilling, as also some thin collops of interlarded bacon, and of a leg of mutton, finely hack’d with the back of a knife, fry them all together with some butter, and being finely fried, put out the butter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick,and then run it over with butter, juyce of orange; and salt about the dish.To make a Pottage of Beef Pallets.Take beef pallets that are tender boi’d and blanched, cut each pallet in two pieces, and set them a stewing between two dishes with a fine piece of interlarded bacon, a handful of champignions, and five or six sweet-breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the bottoms and tops of French bread slic’t and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pallets, marrow, sweet-breads and the rest are enough, take out the bacon, onions, and spices, and dish up the aforesaid materials on the dish of steeped bread, lay the marrow uppermost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot.To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks.Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens & pigeon peepers scalded, drawn, and trust; set them, and lard half of them; then have the lamb-stones, parboil’d and blanched, as also the combs, and cock-stones, next have interlarded bacon, and sage; but first spit the birds on a small bird-spit, and between each chicken or pigeon put on first a slice ofinterlarded bacon, and a sage leaf, then another slice of bacon and a sage leaf, thus do till all the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard very small, and also a small larding prick, then beat the yolks of two or 3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hot at the fire baste them often, as also the lambstones and sweet-breads with the same ingredients; then have the bottoms of artichocks ready boil’d, quartered, and fried, being first dipped in butter and kept warm, and marrow dipped in butter and fried, as also the fowls and other ingredients; then dish the fowl piled up in the middle upon another roast material round about them in the dish, but first rub the dish with a clove of garlick: the pallets by themselves, the sweet-breads by themselves, and the cocks stones, combs, and lamb-stones by themselves; then the artichocks, fryed marrow, and pistaches by themselves; then make a sauce with some claret wine, and gravy, nutmeg, oyster liquor, salt, a slic’t or quartered onion, an anchove or two dissolved, and a little sweet butter, give it a warm or two, and put to it two or three slices of an orange, pour on the sauce very hot, and garnish it with slic’t oranges and lemons.The smallest birds are fittest for this dish of meat, as wheat-ears, martins, larks, ox-eyes, quails, snites, or rails.Oxe Pallets in Jellies.Take two pair of neats or calves feet, scald them, and boil them in a pot with two gallons of water, being first very well boned, and the bone and fat between the claws taken out, and being well soaked in divers waters, scum them clean; and boil them down from two gallons to three quarts; strain thebroth, and being cold take offthe top and bottom, and put it into a pipkin with whole cinamon, ginger, slic’t and quartered nutmeg, two or three blades of large mace, salt, three pints of white-wine, and half a pint of grape-verjuyce or rose vinegar, two pound and a half of sugar, the whites of ten eggs well beaten to froth, stir them all together in a pipkin, being well warmed and the jelly melted, put in the eggs, and set it over a charcoal-fire kindled before, stew it on that fire half an hour before you boil it up, and when it is just a boiling take it off, before you run it let it cool a little, then run it through your jelly bag once or twice; then the pallets being tender boild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks all cut into dice-work, preserved barberries, or calves noses, and lips, preserved quinces, dryed or green neats tongues, in the same work, or neats feet, all of these together, or any one of them; boil them in white-wine or sack, with nutmeg, slic’t ginger, coriander, caraway, or fennil-seed, make several beds, or layes of these things, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put all at once; garnish it with preserved oranges, or green citron cut like lard.To bake Beef-Pallets.Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic’t or in pieces as big as the lamb stones, half a pint of great oysters parboil’d in their own liquor, quarter’d dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic’t in thinslices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quantity of large mace, fill the pie, and put to it good butter, close it up and bake it, make liquor for it, then beat some butter, and three or four yolks of eggs with white or claret wine, cut up the lid, and pour it on the meat, shaking it well together, then lay on slic’t lemon and pickled barberries,&c.To dress a Neats-Tongue boil’d divers ways.Take a Neats-tongue of three or four days powdering, being tender boil’d, serve it on cheat bread for brewis, dish on the tongue in halves or whole, and serve an udder with it being of the same powdering and salting, finely blanched, put to them the clear fat of the beef on the tongue, and white sippets round the dish, run them over with beaten butter,&c.Otherways.For greater service two udders and two tongues finely blanched and served whole.Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil’d tongue, mace, and some of the herbs, run it over with beaten butter, slic’t lemon, gooseberries, barberries, or grapes.Or for change, put some pared turnips boiling in fair water, & being tender boil’d, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them overwith beaten butter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil’d onions, or butter’d cabbidge and carrots, or parsnips, and carrots buttered.Neats Tongues and a fresh Udder in Stoffado.Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic’t nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic’t lemon, and sausages or none.Neats Tongues stewed whole or in halves.Take them being tender boil’d, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic’t nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic’t lemon, and boil’d marrow over all.Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.To stew a Neats Tongue otherwayes.Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then putit in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic’t orange or lemon, and serve it on sippets, run it over with beaten butter, and stale grated manchet to garnish the dish.Or sometimes in a broth calledBrodo Lardiero.To hash or stew a Neats tongue divers wayes.Take a Neats-tongue being tender boil’d and blancht, slice it into thin slices, as big and as thick as a shilling, fry it in sweet butter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.Or make the same, and none of those spices, but only cinamon, sugar, and saffron.Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten butter, a shred lemon, and a spoonful of fair water.Sometimes you may add some boil’d chesnuts, sweet herbs, capers, marrow, and grapes or barberries.Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic’t dates, blanched almonds, or pistaches, marrow, claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, anddish it up on fine sippets, slic’t lemon, and beaten butter over all.To marinate a Neats-Tongue either whole or in halves.Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic’t ginger, whole cloves, slic’t nutmegs, andlargemace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic’t lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic’t lemon or lemon-peel, Pack them close.To fricase Neats-Tongues.Being tender boil’d, slice them into thin slices, and fry them with sweet butter; being fried put away the butter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil’d, as is before-said.To dress Neats-Tongues in Brodo Lardiero, or the Italian way.Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it may be blanched, cover it close, and put to it two or three blades of large mace, with some strong mutton or beef broth, some sack or white-wine, and some slices of interlarded bacon, scum it when it boils, and put to it large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currans, prune, sage-leaves, saffron, and divers cherries; stew it well, and serve it in a fine clean scoured dish, on slices of French-Bread.To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets.Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet butter, being fried put away the butter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.To hash a Neats-tongue whole or in slices.Boil it tender and blanch it, then slice it into thin slices, or whole, put to it some boil’d or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle of sweet herbs; stew them all together very leisurely, and being stewed serve it on fine carved sippets, either with slic’t lemon, grapes, gooseberries, or barberries, and run it over with beaten butter.To dry Neats Tongues.Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water.Otherways powder them with bay-salt, and being well smoakt, hang them up in a garret or cellar, and let them come no more at the fire till they be boil’d.To prepare a Neats-tongue or Udder to roast, a Stag, Hind, Buck, Doe, Sheep, Hog, Goat, Kid, or Calf.Boil them tender and blanch them, being cold lard them, or roast them plain without lard, baste them with butter, and serve them on gallendine sauce.To roast A Neats Tongue.Take a Neats-tongue being tender boil’d, blanched, and cold, cut a hole in the but-end, and mince the meat that you take out, then put some sweet herbs finely minced to it, with a minced pippin or two, the yolks of eggs slic’t, some minced beef-suet, or minced bacon, beaten ginger and salt, fill the tongue, and stop the end with a caul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic’t lemon, lemon peel and barberries.To roast a Neats-Tongue or Udder otherways.Boil it a little, blanch it, lard it with pretty big lard all the length of the tongue, as also udders; being first seasoned with nutmeg, pepper, cinamon, and ginger,then spit and roast them, and baste them with sweet butter; being rosted, dress them with grated bread and flower, and some of the spices abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, and slic’t lemon on it.To make minced Pies of a Neats tongue.Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold, then mince four pound of beef-suet by it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies.To bake Neats tongues to eat cold, according to these figures.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Parboil a leg of mutton, then take it up, pare off some thin slices on the upper and under side, or round it, prickthe 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.
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.
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.
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.
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.
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.
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.
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 allthe 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.
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.
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.
Take two quarts of goat or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks andall, 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.
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.
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.
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.
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.
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.
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.
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.
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 somemarrow, 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.
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.
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 otheringredients, 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.
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.
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.
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 ofsweet 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.
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.
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.
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 mincedtogether:Cthen 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.
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.
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.
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.
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.
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.
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.
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.
1. Take the juyce of sorrell mixed with scalded goose-berries, and served on sippets and sugar with beaten butter,&c.
2. Their bellies roasted full of gooseberies, and after mixed with sugar, butter, verjuyce, and cinamon, and served on sippets.
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.
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.
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.
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.
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.
Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strongbroth, 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.
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 cabbidge, and salt; your pottage being almost boil’d, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.
Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.
Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves,succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil’d, serve it on sippets.
Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.
You may make them of mutton, veal, or beef, keeping the order abovesaid.
Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.
Stamp half the meat and suet, and mince the other half, and season them as the former.
Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats.
TAke them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the balls of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, prick both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon andBoloniasausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce.
Take out the bones and the balls of the eyes, make the mouth very clean, soak it, and wash out the blood; then wipe it dry with a clean cloath, and season it with pepper, salt, and nutmeg; then put it in a pipkin or earthen pan, with two or three great onions, some cloves, and mace, cut the jaw bones in pieces, & cut out the teeth, laythe bones on the top of the meat, then put to it half a pint of claret wine, and half as much water; close up the pot or pan with a course piece of paste, and set it a baking in an oven over night for to serve next day at dinner, serve it on toasts of fine manchet fried, then have boil’d carrots and lay on it with toasts of manchet laid round the dish; as also fried greens to garnish it, and run it over with beaten butter. This way you may also dress a leg of beef.
Take them and cleanse them as before, then roast them, and season them with pepper, salt, and nutmeg, save the gravy, and being roasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be very tender, then put to them some fryed onions, and some prunes, and serve them on toasts of fried bread, or slices of French bread, and slices of orange on them, garnish the dish with grated bread.
Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic’t nutmeg, slic’t ginger, and six or seven cloves of garlick, steep them the space of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil’dcarrotsand lay on it, with the toasts of manchet laid round the dish: garnish it with slic’t lemons or oranges, and fried toasts, and garnish the dish with bay-leaves.
Being boned, roast or stew them very tender in a pipkin with some claret, slic’t nutmegs, pepper, salt, and wine-vinegar; being tender stewed, take them up, and put to the liquor in a pipkin a quart of wine-vinegar, and a quart of white-wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightest sprigs, boil also in the liquor large mace, cloves, slic’t ginger, slic’t nutmegs and salt; then put the cheeks into the barrel, and put the liquor to them, and some slic’t lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or cold.
Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.
Take them being boned and soaked, boil them tender in fair water, and cleanse them, take out the balls of the eyes, and season them with pepper, salt, and nutmeg, then have some beef-suet and some buttock beef minced and laid for a bed, then lay the cheeks on it, and a few whole cloves, make your Pastie in good crust; to a gallon of flower, two pound and a half of butter, five eggs whites and all, work the butter and eggs up dry into the flower, then put in a little fair water to make it up into a stiff paste, and work up all cold.
Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, pour away the butter, and put to it some anchovies, grated nutmeg, mutton gravy, and salt; give it a warm on the fire, and then dish it in a clean dish with the bottom first rubbed with a clove of garlick, run it over with beaten butter, juyce of oranges, fried parsley, or fried marrow in yolks of two eggs, and sage leaves.
Sometimes add yolks of eggs strained, and then it is a fricase.
Take the pallets, lips, or noses, and boil them very tender, blanch them, and cut them two inches long, then take some interlarded bacon and cut it in the like proportion, season the pallets with salt, and broil them on paper; being tender broil’d put away the fat, and put them in a dish being rubbed with a clove of garlick, put some mutton gravy to them on a chaffing dish of coals, and some juyce of orange,&c.
Take beef pallets being tender boil’d and blanched, season them with beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan being ready over the fire, with some good butter fry them brown, then put them in a dish, put to them good mutton gravy, and dissolve two or three anchovies in the sauce, a little grated nutmeg, and some juyce of lemons, and serve them up hot.
Take them being tender boild and blanched, put theminto a pipkin, and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some artichocks, potatoes boil’d or musk-mellon in square pieces, large mace, two or three whole cloves, some small links or sausages, sweetbreads of veal, some larks, or other small birds, as sparrows, or ox-eyes, salt, butter, strong broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of hard eggs, and stew them all together, serve them on toasts of fine French bread, and slic’t lemon; sometimes thicken the broth with yolks of strained eggs and verjuyce.
Take them being tender boil’d and blancht, fry them in sweet sallet oyl, or clarified butter, and being fryed make a pickle for them with whole pepper, large mace, cloves, slic’t ginger, slic’t nutmeg, salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram, savory, parsley, and sage; boil the spices and herbs in wine vinegar and white-wine, then put them in a barrel with the pallets, lips and noses, and lemons, close them up for your use, and serve them in a dish with oyl.
Take them being boild tender & blanch’d, cut them as broad as a shilling, as also some thin collops of interlarded bacon, and of a leg of mutton, finely hack’d with the back of a knife, fry them all together with some butter, and being finely fried, put out the butter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick,and then run it over with butter, juyce of orange; and salt about the dish.
Take beef pallets that are tender boi’d and blanched, cut each pallet in two pieces, and set them a stewing between two dishes with a fine piece of interlarded bacon, a handful of champignions, and five or six sweet-breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the bottoms and tops of French bread slic’t and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pallets, marrow, sweet-breads and the rest are enough, take out the bacon, onions, and spices, and dish up the aforesaid materials on the dish of steeped bread, lay the marrow uppermost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot.
Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens & pigeon peepers scalded, drawn, and trust; set them, and lard half of them; then have the lamb-stones, parboil’d and blanched, as also the combs, and cock-stones, next have interlarded bacon, and sage; but first spit the birds on a small bird-spit, and between each chicken or pigeon put on first a slice ofinterlarded bacon, and a sage leaf, then another slice of bacon and a sage leaf, thus do till all the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard very small, and also a small larding prick, then beat the yolks of two or 3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hot at the fire baste them often, as also the lambstones and sweet-breads with the same ingredients; then have the bottoms of artichocks ready boil’d, quartered, and fried, being first dipped in butter and kept warm, and marrow dipped in butter and fried, as also the fowls and other ingredients; then dish the fowl piled up in the middle upon another roast material round about them in the dish, but first rub the dish with a clove of garlick: the pallets by themselves, the sweet-breads by themselves, and the cocks stones, combs, and lamb-stones by themselves; then the artichocks, fryed marrow, and pistaches by themselves; then make a sauce with some claret wine, and gravy, nutmeg, oyster liquor, salt, a slic’t or quartered onion, an anchove or two dissolved, and a little sweet butter, give it a warm or two, and put to it two or three slices of an orange, pour on the sauce very hot, and garnish it with slic’t oranges and lemons.
The smallest birds are fittest for this dish of meat, as wheat-ears, martins, larks, ox-eyes, quails, snites, or rails.
Take two pair of neats or calves feet, scald them, and boil them in a pot with two gallons of water, being first very well boned, and the bone and fat between the claws taken out, and being well soaked in divers waters, scum them clean; and boil them down from two gallons to three quarts; strain thebroth, and being cold take offthe top and bottom, and put it into a pipkin with whole cinamon, ginger, slic’t and quartered nutmeg, two or three blades of large mace, salt, three pints of white-wine, and half a pint of grape-verjuyce or rose vinegar, two pound and a half of sugar, the whites of ten eggs well beaten to froth, stir them all together in a pipkin, being well warmed and the jelly melted, put in the eggs, and set it over a charcoal-fire kindled before, stew it on that fire half an hour before you boil it up, and when it is just a boiling take it off, before you run it let it cool a little, then run it through your jelly bag once or twice; then the pallets being tender boild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks all cut into dice-work, preserved barberries, or calves noses, and lips, preserved quinces, dryed or green neats tongues, in the same work, or neats feet, all of these together, or any one of them; boil them in white-wine or sack, with nutmeg, slic’t ginger, coriander, caraway, or fennil-seed, make several beds, or layes of these things, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put all at once; garnish it with preserved oranges, or green citron cut like lard.
Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic’t or in pieces as big as the lamb stones, half a pint of great oysters parboil’d in their own liquor, quarter’d dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic’t in thinslices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quantity of large mace, fill the pie, and put to it good butter, close it up and bake it, make liquor for it, then beat some butter, and three or four yolks of eggs with white or claret wine, cut up the lid, and pour it on the meat, shaking it well together, then lay on slic’t lemon and pickled barberries,&c.
Take a Neats-tongue of three or four days powdering, being tender boil’d, serve it on cheat bread for brewis, dish on the tongue in halves or whole, and serve an udder with it being of the same powdering and salting, finely blanched, put to them the clear fat of the beef on the tongue, and white sippets round the dish, run them over with beaten butter,&c.
For greater service two udders and two tongues finely blanched and served whole.
Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil’d tongue, mace, and some of the herbs, run it over with beaten butter, slic’t lemon, gooseberries, barberries, or grapes.
Or for change, put some pared turnips boiling in fair water, & being tender boil’d, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them overwith beaten butter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil’d onions, or butter’d cabbidge and carrots, or parsnips, and carrots buttered.
Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic’t nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic’t lemon, and sausages or none.
Take them being tender boil’d, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic’t nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic’t lemon, and boil’d marrow over all.
Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.
Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then putit in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic’t orange or lemon, and serve it on sippets, run it over with beaten butter, and stale grated manchet to garnish the dish.
Or sometimes in a broth calledBrodo Lardiero.
Take a Neats-tongue being tender boil’d and blancht, slice it into thin slices, as big and as thick as a shilling, fry it in sweet butter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.
Or make the same, and none of those spices, but only cinamon, sugar, and saffron.
Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten butter, a shred lemon, and a spoonful of fair water.
Sometimes you may add some boil’d chesnuts, sweet herbs, capers, marrow, and grapes or barberries.
Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic’t dates, blanched almonds, or pistaches, marrow, claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, anddish it up on fine sippets, slic’t lemon, and beaten butter over all.
Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic’t ginger, whole cloves, slic’t nutmegs, andlargemace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic’t lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic’t lemon or lemon-peel, Pack them close.
Being tender boil’d, slice them into thin slices, and fry them with sweet butter; being fried put away the butter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil’d, as is before-said.
Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it may be blanched, cover it close, and put to it two or three blades of large mace, with some strong mutton or beef broth, some sack or white-wine, and some slices of interlarded bacon, scum it when it boils, and put to it large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currans, prune, sage-leaves, saffron, and divers cherries; stew it well, and serve it in a fine clean scoured dish, on slices of French-Bread.
Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet butter, being fried put away the butter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.
Boil it tender and blanch it, then slice it into thin slices, or whole, put to it some boil’d or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle of sweet herbs; stew them all together very leisurely, and being stewed serve it on fine carved sippets, either with slic’t lemon, grapes, gooseberries, or barberries, and run it over with beaten butter.
Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water.
Otherways powder them with bay-salt, and being well smoakt, hang them up in a garret or cellar, and let them come no more at the fire till they be boil’d.
Boil them tender and blanch them, being cold lard them, or roast them plain without lard, baste them with butter, and serve them on gallendine sauce.
Take a Neats-tongue being tender boil’d, blanched, and cold, cut a hole in the but-end, and mince the meat that you take out, then put some sweet herbs finely minced to it, with a minced pippin or two, the yolks of eggs slic’t, some minced beef-suet, or minced bacon, beaten ginger and salt, fill the tongue, and stop the end with a caul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic’t lemon, lemon peel and barberries.
Boil it a little, blanch it, lard it with pretty big lard all the length of the tongue, as also udders; being first seasoned with nutmeg, pepper, cinamon, and ginger,then spit and roast them, and baste them with sweet butter; being rosted, dress them with grated bread and flower, and some of the spices abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, and slic’t lemon on it.
Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold, then mince four pound of beef-suet by it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies.