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

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

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

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

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

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

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

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

Other forcing for Fowls or any Joint of meat.

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

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

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

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

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

Other Stuffings of Puddings.

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

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

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

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

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

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

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

Other fillings or forcings of parboild Veal or Mutton.

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

Other fillings of raw Capons.

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

Otherways.

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

Otherways.

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

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

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

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

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

Other forcing of Veal.

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

Other forcing for Veal, Mutton, or Lamb.

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

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

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

Otherways.

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

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

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

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

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

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

Other forcing.

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

Forcing in the Spanish Fashion in balls.

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

Other manner of Balls.

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

Other grand or forc't Dish.

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

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

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

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

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

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

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

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

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

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

The dish.

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

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

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

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

Another forc't dish.

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

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

Another forc't fryed Dish.

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

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

Otherways.

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



To make any kind of sausages.

First, Bolonia Sausages.

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

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

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

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

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

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

Other Sausages.

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

Otherways.

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

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

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

Other Sausages.

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

Otherways for change.

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

To make Links.

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



To make all manner of Hashes.

First, of raw Beef.

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

Otherways.

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

2. Beef hashed otherways, of the Buttock.

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

3. Beef hashed otherways.

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

4. A Hash of Bullocks Cheeks.

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

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

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

2. Neats Feet hashed otherwise.

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

3. Hashing otherways of any Feet.

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

Sometimes dissolve the yolks of eggs.

4. Neats Feet, or any Feet otherways

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

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

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

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

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

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

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

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

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

2. To hash a Neats-Tongue otherways.

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

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

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

4. To hash a Tongue otherways.

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

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

5. To hash a Neats Tongue otherways.

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

6. To stew a Neats Tongue whole.

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

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

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

Garnish your dish with fine grated manchet finely searced.

8. To boil a Tongue otherways.

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

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

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

To Fricas a Neats Tongue, or any Tongue.

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

Somtimes you may add some Saffron.

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

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

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

Collops or hashed Veal.

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

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

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

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

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

To make other Hashes of Veal.

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

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

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

To Hash a Hare.

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

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

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

A Rabit hashed otherways.

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

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

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

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

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

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

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

To make a Bisk the best way.

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

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

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

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

To make little Pies for the Bisk.

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

To make gravy for the Bisk.

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

To dish the Bisk.

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

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

To Boil Chines of Veal.

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

To boil or stew any Joynt of Mutton.

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

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

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

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

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

Other ways for change without fruit.

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

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

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

To stew a Chine of Mutton or Veal.

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

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

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

To make stewd Broth.

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

Stewed Broth in the new Mode or Fashion.

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

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

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

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

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

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

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

Otherwayes.

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

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

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

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

To boil a Leg or Knuckle of Veal with Rice.

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

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

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

To boil a Breast of Veal.

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

To boil a Breast of Veal otherways.

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

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

To force a Breast of Veal.

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

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

To boil a Leg of Veal.

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

To boil a Leg of Mutton.

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

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

To boil a Leg of Mutton otherways.

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

Otherways.

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

Otherways.

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

Otherways.

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

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

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

To hash a Shoulder of Mutton.

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

To hash a Shoulder of Mutton otherways.

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

To hash a Shoulder of Mutton the French way.

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

Scotch Collops of Mutton.

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

Scotch Collops of a Leg or Loin of Mutton otherways.

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

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

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

To make a Hash of Partridges or Capons.

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

To hash a Hare.

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

To hash a Rabit.

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

To stew or hash Rabits otherways.

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

To hash Rabits otherwayes.

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

To hash any Land Fowl.

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

To boil Woodcocks or Snipes.

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

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

Boil'd Cocks or Larks otherways.

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

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

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

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

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

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

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

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

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

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

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

To boil a Capon or Chicken in white Broth.

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

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

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

A rare Fricase.

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

Capons in Pottage in the French Fashion.

Draw and truss the Capons, set them, & fill their bellies with marrow; then put them in a pipkin with a knuckle of veal, a neck of mutton, a marrow bone, and some sweet breads of veal, season the broth with cloves mace, and a little salt, and set it to the fire; let it boil gently till the capons be enough, but have a care you boil them not too much; as your capons boil, make ready the bottoms and tops of eight or ten rowls of French bread, put them dried into a fair silver dish, wherein you serve the capons; set it on the fire, and put to the bread two ladle-full of broth wherein the capons are boil'd, & a ladlefull of mutton gravy; cover the dish and let it stand till you dish up the capons; if need require, add now and then a ladle-full of broth and gravy: when you are ready to serve it, first lay on the marrow-bone, then the capons on each side; then fill up the dish with gravy of mutton, and wring on the juyce of a lemon or two; then with a spoon take off all the fat that swimmeth on the pottage; garnish the capons with the sweetbreads, and some carved lemon, and serve it hot.

To boil a Capon, Pullet, or Chicken.

Boil them in good mutton broth, white mace, a faggot of sweet herbs, sage, spinage, marigold leaves and flowers, white or green endive, borrage, bugloss, parsley, and sorrel, and serve it on sippets.

To boil Capons or Chickens with Sage and Parsley.

First boil them in water and salt, then boil some parsley, sage, two or three eggs hard, chop them; then have a few thin slices of fine manchet, and stew all together, but break not the slices of bread; stew them with some of the broth wherein the chickens boil, some large mace, butter, a little white-wine or vinegar, with a few barberries or grapes; dish up the chickens on the sauce, and run them over with sweet butter and lemon cut like dice, the peel cut like small lard, and boil a little peel with the chickens.

To boil a Capon or Chicken with divers compositions.

Take off the skin whole, but leave on the legs, wings, and head; mince the body with some beef suet or lard, put to it some sweet herbs minced, and season it with cloves, mace, pepper, salt, two or three eggs, grapes, gooseberries, or barberries, bits of potato or mushroms. In the winter with sugar, currans, and prunes, fill the skin, prick it up, and stew it between two dishes with large mace and strong broth, peices of artichocks, cardones, or asparagus, and marrow: being finely stewed, serve it on carved sippets, and run it over with beaten butter, lemon slic't, and scrape on sugar.

To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters.

The foresaid Fowls being parboil'd, and cleansed from the grounds, stew them finely; then take your Cardones being cleansed and peeled into water, have a skillet of fair water boiling hot, and put them therein; being tender boil'd, take them up and fry them in chopt lard or sweet butter, pour away the butter, and put them into a pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all together, with some strained almonds, and some sweet herbs chopped, give them a warm, and serve your capon or chicken on sippets.

Let them be fearsed, as you may see in the book of fearst meats, and wrap your fearst fowl in cauls of veal, half roast them, then stew them in a pipkin with the foresaid Cardones and broth.

To boil a Capon or Chicken in the French Fashion, with Skirrets or French Beans.

Take a capon and boil it in fair water with a little salt, and a faggot of tyme and rosemary bound up hard, some parsley and fennil-roots, being picked and finely cleansed, and two or three blades of large mace; being almost boil'd, put in two whole onions boil'd and strained with oyster liquor, a little verjuyce, grated bread, and some beaten pepper, give it a warm or two, and serve the capon or chicken on fine carved sippets. Garnish it with orange peel boil'd in strong broth, and some French beans boil'd, and put in thick butter, or some skirret, cardones, artichocks, slic't lemon, mace, or orange.

To boil a Capon or Chicken with sugar Pease.

When the cods be but young, string them and pick off the husks; then take two or three handfuls, and put them into a pipkin with half a pound of sweet butter, a quarter of a pint of fair water, gross pepper, salt, mace, and some sallet oyl: stew them till they be very tender, and strain to them three or four yolks of eggs, with six spoonfuls of sack.

To boil a Capon or Chicken with Colliflowers.

Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, and strain them with a quarter of a pint of sack; then take as much thick butter being drawn with a little vinegar and slic't lemon, brew them together; then take the flowers out of the milk, put them to the butter and sack, dish up your capon being tender boil'd upon sippets finely carved, and pour on the sauce, serve it to the table with a little salt.

To boil a Capon or Chicken with Sparagus.

Boil your capon or chicken in fair water and some salt, then put in their bellies a little mace, chopped parsley, and sweet butter; being boild, serve them on sippets, and put a little of the broth on them: then have a bundle or two of sparagus boil'd, put in beaten butter, and serve it on your capon or chicken.

To boil a Capon or Chicken with Rice.

Boil the capon in fair water and salt, then take half a pound of rice, and boil it in milk; being half boil'd, put away the milk, and boil it in two quarts of cream, put to it a little rose-water and large mace, or nutmeg, with the foresaid materials. Being almost boil'd, strain the yolks of six or seven eggs with a little cream, and stir all together; give them a warm, and dish up the capon or chicken, then pour on the rice being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with scraped sugar, orange, preserved barberries, slic't lemon, or pomegranate kernels, as also the Capon or chicken, and marrow on them.

Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.

Take a leg of veal and soak it in fair water, the blood being well soaked from it, and white, boil it, but first stuff it with parsley and other sweet herbs chopped small, as also some yolks of hard eggs minced, stuff it and boil it in water and salt, then boil the bacon by it self either stuffed or not, as you please; the veal and bacon being boil'd white, being dished serve them up, and lay the bacon by the veal with the rinde on in a whole piece, or take off the rinde and cut it in four, six, or eight thin slices; let your bacon be of the ribs, and serve it with parsley strowed on it, green sauce in saucers, or others, as you may see in the Book of Sauces.

Cold otherways.

Boil any of the meats, poultry, or birds abovesaid with the ribs of bacon, when it is boil'd take off the rind being finely kindled from the rust and filth, slice it into thin slices, and season it with nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, and put some of the slices into your boild capon or other fowl, lay some slices on it, and lay your capon or other fowl on some blank manger in a clean dish, and serve it cold.

To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Hasters.

Take pease, shell them, and put them all into boiling mutton broth, with some thin slices of interlarded bacon; being almost boiled, put in chopped parsley, some anniseeds, and strain some of the pease, thicken them or not, as you please; then put some pepper, give it a warm, and serve Kids or Lambs head on sippets, and stick it otherways with eggs and grated cheese, or some of the pease or flower strained; sometimes for variety you may use saffron or mint.

To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks, &c.

Half roast any of these fowls, and stick on one side a few cloves as they roast, save the gravy, and being half roasted, put them into a pipkin, with the gravy, some claret wine, as much strong broth as will cover them, some broild houshold-bread strained, also mace, cloves pepper, ginger, some fried onions and salt; stew all well together, and serve them on fine carved sippets; sometimes for change add capers and samphire.

To boil all manner of small Birds, or Land Fowl, as Plovers, Quails, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, Martins.

Take them and truss them, or cut off the legs & heads, and boil them in strong broth or water, scum them, and put in large mace, white-wine, washed currans, dates, marrow, pepper, and salt; being well stewed, dish them on fine carved sippets, thicken the broth with strained almonds, rose-water, and sugar, and garnish them with lemon, barberries, sugar, or grated bread strewed about the dish. For Leir otherways, strained bread and hard eggs, with verjuyce and broth.

Sometimes for variety garnish them with potatoes, farsings, or little balls of farsed manchet.

To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews.

Take a Swan and bone it, leave on the legs and wings, then make a farsing of some beef-suet or minced lard, some minced mutton or venison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboil'd in their own liquor, mingle them amongst the minced meat, with some raw eggs, and fill the body of the fowl, prick it up close on the back, and boil it in a stewing-pan or deep dish, then put to the fowl some strong broth, large mace, white-wine, a few cloves, oyster-liquor, and some boil'd marrow; stew them all well together: then have oysters stewed by themselves with an onion or two, mace, pepper, butter, and a little white-wine. Then have the bottoms of artichocks ready boild, and put in some beaten butter, and boil'd marrow; dish up the fowl on fine carved sippets, then broth them, garnish them with stewed oysters, marrow, artichocks, gooseberries, slic't lemon, barberries or grapes and large mace; garnish the dish with grated bread, oysters, mace, lemon and artichocks, and run the fowl over with beaten butter.

Otherways fill the body with a pudding made of grated bread, yolks of eggs, sweet herbs minced small, with an onion, and some beef-suet minced, some beaten cloves, mace, pepper, and salt, some of the blood of the fowl mixed with it, and a little cream; fill the fowl, and stew it or boil it as before.

To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese.

Take a goose and salt it two or three days, then truss it to boil, cut lard as big as your little finger, and lard the breast; season the lard with pepper, mace, and salt; then boil it in beef-broth, or water and salt, put to it pepper grosly beaten, a bundle of bay-leaves, tyme, and rosemary bound up very well, boil them with the fowl; then prepare some cabbidge boild tender in water and salt, squeeze out the water from it, and put it in a pipkin with strong broth, claret wine, and a good big onion or two; season it with pepper, mace, and salt, and three or four anchovies dissolved; stew these together with a ladleful of sweet butter, and a little vinegar: and when the goose is boil'd enough, and your cabbidge on sippets, lay on the goose with some cabbidge on the breast, and serve it up. Thus you may dress any large wild Fowl.

To boil all manner of small Sea or Land Fowl.

Boil the fowl in water and salt, then take some of the broth, and put to it some beefs-udder boild, and slic't into thin slices with some pistaches blanch'd, some slic't sausages stript out of the skin, white-wine, sweet, herbs, and large mace; stew these together till you think it sufficiently boiled, then put to it beet-root cut into slices, beat it up with butter, and carve up the Fowl, pour the broth on it, and garnish it with sippets, or what you please.

Or thus.

Take and lard them, then half roast them, draw them, and put them in a pipkin with some strong broth or claret wine, some chesnuts, a pint of great oysters, taking the breads from them, two or three onions minced very small, some mace, a little beaten ginger, and a crust of French bread grated; thicken it, and dish them up on sops: If no oysters, chesnuts, or artichock bottoms, turnips, colliflowers, interlarded bacon in thin slices, and sweetbreads, &c.

Otherways.

Take them and roast them, save the gravy, and being roasted, put them in a pipkin, with the gravy, some slic't onions, ginger, cloves, pepper, salt, grated bread, claret wine, currans, capers, mace, barberries, and sugar, serve them on fine sippets, and run them over with beaten butter, slic't lemon, and lemon peel; sometimes for change use stewed oysters or cockles.

To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called Brodo-Lardiero.

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon, when it boils scum it, and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the sun, prunes, sage, dryed cherries, tyme, a little saffron, and dish them on fine carved sippets.

To stew Pigeons in the French fashion.

The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw eggs. The pigeons being larded & half roasted, stuff them with the foresaid fearsing, and put boil'd cabbidge stuck with a few cloves round about them; bind up every Pigeon several with packthread, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil'd, serve them on fine carved sippets, and strow on cinamon, ginger, and sugar.

Otherways in the French Fashion.

Take Pigeons ready pull'd or scalded, take the flesh out of the skin, and leave the skin whole with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to them some sweet herbs finely minced, and season all with cloves, mace, ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; fill again the skins, and prick them up in the back, then put them in a dish with some strong broth, and sweet herbs chopped, large mace, gooseberries, barberries, or grapes; then cabbidge-lettice boil'd in water and salt, put to them butter, and the Pigeons being boil'd, serve them on sippets.

To boil Pigeons otherways.

Being trussed, put them in a pipkin, with some strong broth or fair water, boil and scum them, then put in some mace, a faggot of sweet herbs, white endive, marigold flowers, and salt; and being finely boiled, serve them on sippets, and garnish the dish with mace and white endive flowers.

Otherways you may add Cucumbers in quarters either pickled or fresh, and some pickled capers; or boil the cucumbers by themselves, and put them in beaten butter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive, and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a faggot; then have some cabbidge or colliflowers boil'd very tender in fair water and salt, pour away the water, and put them in beaten butter, and when the fowls be boil'd, serve the cabbidge on them.

To boil Pigeons otherwaies.

Take Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and scum them clean, then put to them large mace, and well washed currans, some strained bread strained with vinegar and broth, put it to the Pigeons with some sweet butter and capers; boil them very white, and being boil'd, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten butter; garnish the dish with grated manchet.



Pottages.

Pottage in the Italian Fashion.

Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil'd chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.

Sometimes for variety you may thicken the broth with eggs.

Pottage otherways in the Italian Fashion.

Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all manner of sweet herbs chopped, and a little salt; being finely boiled, put in some strained almond-paste, with grape verjuyce, saffron, grapes, or gooseberries; give them a warm, and serve your meat on sippets.

Pottage of Mutton, Veal, or Beef, in the English Fashion.

Cut a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs, and a pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram, parsley, chives, salet, succory, marigold-leaves and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort, sage, pennyroyal; and being finely boil'd, serve them on fine carved sippets with the mutton and veal, &c.

To stew a Shoulder of Mutton with Oysters.

Take a shoulder of mutton, and roast it, and being half roasted or more, take off the upper skin whole, & cut the meat into thin slices, then stew it with claret, mace, nutmeg, anchovies, oyster-liquor, salt, capers, olives, samphire, and slices of orange; leave the shoulder blade with some meat on it, and hack it, save also the marrow bone whole with some meat on it, and lay it in a clean dish; the meat being finely stewed, pour it on the bones, and on that some stewed oysters and large oysters over all, with slic't lemon and lemon peel.

The skin being first finely breaded, stew the oysters with large mace, a great onion or two, butter, vinegar, white wine, a bundle of sweet herbs, and lay on the skin again over all, &c.

To roast a Shoulder of Mutton with Onions and Parsley, and baste it with Oranges.

Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt, and in the roasting of it, baste it with the juyce of oranges, save the gravy and clear away the fat; then stew it up with a slice or two of orange and an anchovie, without any fat on the gravy, &c.

Other Hashes of Scotch Collops.

Cut a leg of mutton into thin slices as thin as a shilling, cross the grain of the leg, sprinkle them lightly with salt, and fry them with sweet butter, serve them with gravy or juice of oranges, and nutmeg, and run them over with beaten butter, lemon, &c.

Otherways the foresaid Collops.

For variety, sometimes season them with coriander-seed, or stamped fennil-seed, pepper and salt; sprinkle them with white wine, then flower'd, fryed, and served with juice of orange, for sauce, with sirrup of rose-vinegar, or elder vinegar.

Other Hashes or Scotch Collop of any Joint of Veal, either in Loyn, Leg, Rack or Shoulder.

Cut a leg into thin slices, as you do Scotch collops of mutton, hack and fry them with small thin slices of interlarded bacon as big as the slices of veal, fry them with sweet butter; and being finely fried, dish them up in a fine dish, put from them the butter that you fried them with, and put to them beaten butter with lemon, gravy, and juyce of orange.

A Hash of a Leg of Mutton in the French fashion.

Parboil a leg of mutton, then take it up, pare off some thin slices on the upper and under side, or round it, prick the leg through to let out the gravy on the slices; then bruise some sweet herbs, as tyme, parsly, marjoram, savory, with the back of a ladle, and put to it a piece of sweet butter, pepper, verjuyce; and when your mutton is boild, pour all over the slices herbs and broth on the leg into a clean dish.

Another Hash of Mutton or Lamb, either hot or cold.

Roast a shoulder of mutton, and cut it into slices, put to it oysters, white wine, raisins of the sun, salt, nutmeg, and strong broth, (or no raisins) slic't lemon or orange; stew it all together, and serve it on sippets, and run it over with beaten butter and lemon, &c.

Another Hash of a Joynt of Mutton or Lamb hot or cold.

Cut it in very thin slices, then put them in a pipkin or dish, and put to it a pint of claret wine, salt, nutmeg, large mace, an anchovie or two, stew them well together with a little gravy; and being finely stewed serve them on carved sippets with some beaten butter & lemon, &c.

Otherways.

Cut it into thin slices raw, and fry it with a pint of white wine till it be brown, and put them into a pipkin with slic't lemon, salt, fried parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.

Other Hashes of a Shoulder of Mutton.

Boil it and cut it in thin slices, hack the shoulder-blade, and put all into a pipkin or deep dish, with some salt, gravy, white-wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers; being stewed down, bruse some parsley, and put to it some beaten cloves and mace, and serve it on sippets.



Divers made Dishes or Capilotado's.

First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other Fowls.

Boil a pound of rice in mutton broth, put to it some blanched chesnuts, pine apple-seeds, almonds or pistaches; being boil'd thick, put to it some marrow or fresh butter, salt, cinamon, and sugar; then cut your veal into small bits or peices, and break up the fowl; then have a fair dish, and set it on the embers, and put some of your rice, and some of the meat, and more of the rice and sugar, and cinamon, and pepper over all, and some marrow.

_Capilotado_, in the _Lumbardy_ fashion of a Capon._

Boil rice in mutton broth till it be very thick, and put to it some salt and sugar.

Then have also some Bolonia Sausages boil'd very tender, minced very small, or grated, and some grated cheese, sugar, and cinamon mingled together; then cut up the boil'd or roast capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top of all, and set it on the embers, and cover it, or in a warm oven.

_Capilotado_ of Pigeons or wild Ducks, or any Land or Sea Fowls roasted._

Take a pound of almond-paste, and put to it a Capon minc't and stamped with the almonds, & some crums of manchet, some sack or white-wine, three pints of strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or any small birds roasted, cut them up, and do as is aforesaid, and strow on sugar and cinamon.

_Capilotado_ for roast Meats, as Partridges, Pigeons, eight or twelve, or any other the like; or Sea Fowls, Ducks, or Widgeons._

Take a pound of almonds, a pound of currans, a pound of sugar, half a pound of muskefied bisket-bread, a pottle of strong broth cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs as much, an ounce of cinamon, and a few cloves; all these aforesaid stamped, strained, and boil'd with the aforesaid liquor, and in all points as the former, only toasts must be added.

Other Capilotado common.

Take two pound of parmisan grated, a minced kidney of veal, a pound of other fat cheese, ten cloves of garlick boil'd, broth or none, two capons minced and stamped, rost or boil'd, and put to it ten yolks of eggs raw, with a pound of sugar: temper the foresaid with strong broth, and boil all in a broad skillet or brass pan, in the boiling stir it continually till it be incorporated, and put to it an ounce of cinamon, a little pepper, half an ounce of cloves, and as much nutmeg beaten, some saffron; then break up your roast fowls, roast lamb, kid, or fried veal, make three bottoms, and set it into a warm oven, till you serve it in, &c.

_Capilotado_, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven._

Take two quarts of goat or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks and all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish; being baked, put on the juyce of four or five oranges, a little white wine, rose-water, and beaten ginger, &c.