Capilotado Francois.

Roast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamp'd and strained, put it a boiling softly, and stir it continually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capons: put the gravy to it, and strow on sugar, some marrow, cinamon, &c.

Sometimes you may add some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, &c.

Other made Dishes, or little Pasties called in Italian Tortelleti.

Take a rost or boil'd capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it, half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle all together and make a piece of paste of warm or boiling liquor, and some rose-water, sugar, butter; make some great and some very little, rouls or stars, according to the judgment of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, &c.

Tortelleti, or little Pasties.

Mince some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and sugar, and serve them hot.

_Tortelleti_, or little Pasties otherwayes, of Beets or Spinage chopped very small._

Being washed and wrung dry, fry them in butter, put to them some sweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond-milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese.

_Tortelleti_, of green Pease, French Beans, or any kind of Pulse green or dry._

Take pease gren or dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cinamon, and grated cheese in a fine clean dish.

To boil a Capon or chicken with Colliflowers in the French Fashion.

Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of 2 eggs, strain them with a quarter of a pint of sack; then take as much thick butter, being drawn with a little vinegar and a slic't lemon, brew them together; then take the flowers out of the milk, and put them into the butter and sack: then dish up your Capon, being tender boil'd, upon sippets finely carved, and pour on the sauce, and serve it to the Table with a little salt.

To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion.

Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs, mingle all together with grapes, gooseberries, barberries, or red currans, and sugar, or none, some pine-apple-seed, or pistaches; fill the fowl, and stew it in a stewing-pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in a dish with sippets finely carved, and slic't oranges, lemons, barberries, gooseberries, sweet herbs chopped, and mace.

To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.

Boil them in a pipkin with strong broth, white-wine, mace, sweet herbs chopped very fine, and put some salt, and stew them leisurely; being finely stewed, put some marrow, and strained almonds, with rosewater to thicken it, serve them on fine carved sippets, and broth them, garnish the dish with grated bread and pistaches, mace, and lemon, or grapes.

To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl.

Woodcocks or Snites.

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

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

Boil Woodcocks or Larks otherways.

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

To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs, &c.

Stuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil'd oysters; mix all together, fill the skin, and prick it fast on the back, boil it in a large stewing pan or deep dish, with some strong broth, claret or white-wine, salt, large mace, two or three cloves, a bundle of sweet herbs, or none, oyster-liquor and marrow, stew all well together. Then have stewed oysters by themselves ready stewed with an onion or two, mace, pepper, butter, and a little white-wine.

Then have the bottoms of artichocks put in beaten butter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish your dish with grated manchet strowed, and some oysters, mace, lemon, and artichocks, and run it over with beaten butter.

Otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped; onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned with strained sweet-breads of veal; or hard eggs strained with broth, and garnished with barberries, lemon, grapes, red currans, or gooseberries.

To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels. &c.

Put your fowl being cleansed and trussed into a pipkin fit for it, and boil it with strong broth or fair spring water, scum it clean, and put in three or four slic't onions, some large mace, currans, raisins, some capers, a bundle of sweet herbs, grated or strained bread, white-wine, two or three cloves, and pepper; being finely boil'd, slash it on the breast, and dish it on fine carved sippets; broth it, and lay on slic't lemon and a lemon peel, barberries or grapes, run it over with beaten butter, sugar, or ginger, and trim the dish sides with grated bread in place of the beaten ginger.

To boil these Fowls otherways.

You may add some oyster liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, butter, savory, tyme, some strong broth, and some white-wine; let the broth be half wasted, and stew it very softly; being finely stewed dish it up, serve it on sippets, and pour on the broth, &c.

Otherways boil the fowl and not roast them, boil them in strong mutton broth, and put the fowl into a pipkin, boil and scum them, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper, and salt; then slash the breast from end to end 3 or four slashes, and being boil'd, dish it up on fine carved sippets, put some sugar to it, and prick a few cloves on the breast of the fowl, broth it and strow on fine sugar, and grated bread.

Otherways.

Put them in a stewing pan with some wine and strong broth, and when they boil scum them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage flowers, or seeds or leaves of sage; serve them on fine carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and roasted turnips or green sauce.

To boil any old Geese, or any Geese.

Take them being powdered, and fill their bellies with oatmeal, being steeped first in warm milk or other liquor; then mingle it with some beef-suet, minced onions, and apples, seasoned with cloves, mace, some sweet herbs minced, and pepper, fasten the neck and vent, boil it, and serve it on brewes with colliflowers, cabbidge, turnips, and barberries, run it over with beaten butter.

Thus the smaller Fowls, as is before specified, or any other.

To boil wild Fowl otherways.

Boil your Fowl in strong broth or water, scum it clean, and put some white-wine to it, currans, large mace, a clove or two, some Parsley and Onions minced together: then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white-wine, and sugar; Being finely stewed serve your fowl on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack and sugar. Scraped sugar to trim the dish, or grated bread.

Otherways.

Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick here and there a clove, and put some slic't onions, chopped parsley, slic't ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, broth, mace, barberries, and sugar; being finely boil'd or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.

To boil these aforesaid Fowls otherways, with Muscles, Oysters, or Cockcles; or fried Wickles in Butter, and after stewed with Butter, white Wine, Nutmeg, a slic't Orange, and gravy.

Either boil the Fowl or roast them, boil them by themselves in water and salt, scum them clean, and put to them mace, sweet herbs, and onions chopped together, some white-wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a warm; dish up the fowls on fine sippets, or French bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten butter, and slic't lemon or orange.

Otherways in the French Fashion.

Half roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, & savory; mince all together with a handful of raisins of the Sun, put them into the pipkin with some mutton broth, some sack or white-wine, large mace, cloves, salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs and they will look green.

Dish up the fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar.

To boil Goose-Giblets, or the Giblets of any Fowl.

Boil them whole, being finely scalded; boil them in water and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barberries or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beatten butter, cream, a little sack, and sugar, for lear.

Otherways.

Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt, being first finely scummed, put two or three whole onions, butter, and gooseberries, run it over with beaten butter, being first dished on sippetts; make a pudding in the neck, as you may see in the Book of all manner of Puddings and Farsings, &c.

Otherways.

Boil them with some white-wine, strong broth, mace, slic't ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets being finely dished on sippets, put on the stewed turnips, being thickned with eggs, verjuyce, sugar, and lemon, &c.

To bake Goose Giblets, or of any Fowl, several ways for the Garnish.

Take Giblets being finely scalded and cleansed, season them lightly with pepper, salt, and nutmeg, and put them into a Pye, being well joynted, and put to them an onion or two cut in halves, and put some butter to them, and close them up, and bake them well, and soak them some three hours.

Sauce for green-Geese.

1. Take the juyce of sorrell mixed with scalded goose-berries, and served on sippets and sugar with beaten butter, &c.

Otherways.

2. Their bellies roasted full of gooseberies, and after mixed with sugar, butter, verjuyce, and cinamon, and served on sippets.

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.

Minced capon or veal, &c. dried Tongues in thin slices, lettice shred small as the tongue, olives, capers, mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled oysters, taragon.

How to dish it up.

Any of these being thin sliced, as is shown above said, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it self, broom-buds by it self, pickled mushrooms by themselves, or any of the materials abovesaid.

Garnish the dish with oranges and lemons in quarters or slices, oyl and vinegar beaten together, and poured over all, &c.

To boil all manner of Land Fowl, as followeth.

Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts, Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.

Sauce for the Land Fowl.

Take boil'd prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar, boil it to an indifferent thickness and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.

To boil Pigeons.

Take Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic't ginger, cinamon beaten, coriander seed, raisins of the sun, currans, vinegar, and serve them with this sauce, being first steep'd in it four or five hours, and well stewed down.

Or you may add some quince or dried cherries boil'd amongst.

In summer you may use damsins, swet herbs chopped, grapes, bacon in slices, white-wine.

Thus you may boil any small birds, Larks, Veldifers, Black-birds, &c.

Pottage in the French Fashion.

Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a warm, and serve it on sippets.

If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese.

Otherways change the colour green, with juyce of spinage, and put to it almonds strained.

Pottage otherways in the French Fashion of Mutton, Kid, or Veal.

Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic't onions, white cabbidge, and salt; your pottage being almost boil'd, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.

Pottage in the English Fashion.

Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

Pottage without sight of Herbs.

Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves, succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil'd, serve it on sippets.

To make Sausages.

Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.

Otherways.

You may make them of mutton, veal, or beef, keeping the order abovesaid.

To make most rare Sausages without skins.

Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.

Otherways.

Stamp half the meat and suet, and mince the other half, and season them as the former.

To make Links.

Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats.

* * * * * * * * *

SECTION II.

An hundred and twelve excellent wayes for the dressing of Beef.

To boil Oxe-Cheeks.

Take them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the balls of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, prick both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon and Bolonia sausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce.

To dress Oxe-Cheeks Otherways.

Take out the bones and the balls of the eyes, make the mouth very clean, soak it, and wash out the blood; then wipe it dry with a clean cloath, and season it with pepper, salt, and nutmeg; then put it in a pipkin or earthen pan, with two or three great onions, some cloves, and mace, cut the jaw bones in pieces, & cut out the teeth, lay the bones on the top of the meat, then put to it half a pint of claret wine, and half as much water; close up the pot or pan with a course piece of paste, and set it a baking in an oven over night for to serve next day at dinner, serve it on toasts of fine manchet fried, then have boil'd carrots and lay on it with toasts of manchet laid round the dish; as also fried greens to garnish it, and run it over with beaten butter. This way you may also dress a leg of beef.

Or thus.

Take them and cleanse them as before, then roast them, and season them with pepper, salt, and nutmeg, save the gravy, and being roasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be very tender, then put to them some fryed onions, and some prunes, and serve them on toasts of fried bread, or slices of French bread, and slices of orange on them, garnish the dish with grated bread.

To dress Oxe Cheeks in Stofado, or the Spanish fashion.

Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven cloves of garlick, steep them the space of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil'd carrots and lay on it, with the toasts of manchet laid round the dish: garnish it with slic't lemons or oranges, and fried toasts, and garnish the dish with bay-leaves.

To marinate Oxe-Cheeks.

Being boned, roast or stew them very tender in a pipkin with some claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender stewed, take them up, and put to the liquor in a pipkin a quart of wine-vinegar, and a quart of white-wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightest sprigs, boil also in the liquor large mace, cloves, slic't ginger, slic't nutmegs and salt; then put the cheeks into the barrel, and put the liquor to them, and some slic't lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or cold.

Oxe Cheeks in Sallet.

Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.

To bake Oxe cheeks in a Pasty or Pie.

Take them being boned and soaked, boil them tender in fair water, and cleanse them, take out the balls of the eyes, and season them with pepper, salt, and nutmeg, then have some beef-suet and some buttock beef minced and laid for a bed, then lay the cheeks on it, and a few whole cloves, make your Pastie in good crust; to a gallon of flower, two pound and a half of butter, five eggs whites and all, work the butter and eggs up dry into the flower, then put in a little fair water to make it up into a stiff paste, and work up all cold.

To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf.

Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, pour away the butter, and put to it some anchovies, grated nutmeg, mutton gravy, and salt; give it a warm on the fire, and then dish it in a clean dish with the bottom first rubbed with a clove of garlick, run it over with beaten butter, juyce of oranges, fried parsley, or fried marrow in yolks of two eggs, and sage leaves.

Sometimes add yolks of eggs strained, and then it is a fricase.

Otherways.

Take the pallets, lips, or noses, and boil them very tender, blanch them, and cut them two inches long, then take some interlarded bacon and cut it in the like proportion, season the pallets with salt, and broil them on paper; being tender broil'd put away the fat, and put them in a dish being rubbed with a clove of garlick, put some mutton gravy to them on a chaffing dish of coals, and some juyce of orange, &c.

To fricase Pallets.

Take beef pallets being tender boil'd and blanched, season them with beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan being ready over the fire, with some good butter fry them brown, then put them in a dish, put to them good mutton gravy, and dissolve two or three anchovies in the sauce, a little grated nutmeg, and some juyce of lemons, and serve them up hot.

To stew Pallets, Lips, and Noses.

Take them being tender boild and blanched, put them into a pipkin, and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some artichocks, potatoes boil'd or musk-mellon in square pieces, large mace, two or three whole cloves, some small links or sausages, sweetbreads of veal, some larks, or other small birds, as sparrows, or ox-eyes, salt, butter, strong broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of hard eggs, and stew them all together, serve them on toasts of fine French bread, and slic't lemon; sometimes thicken the broth with yolks of strained eggs and verjuyce.

To marinate Pallets, Noses, and Lips.

Take them being tender boil'd and blancht, fry them in sweet sallet oyl, or clarified butter, and being fryed make a pickle for them with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg, salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram, savory, parsley, and sage; boil the spices and herbs in wine vinegar and white-wine, then put them in a barrel with the pallets, lips and noses, and lemons, close them up for your use, and serve them in a dish with oyl.

To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon.

Take them being boild tender & blanch'd, cut them as broad as a shilling, as also some thin collops of interlarded bacon, and of a leg of mutton, finely hack'd with the back of a knife, fry them all together with some butter, and being finely fried, put out the butter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick, and then run it over with butter, juyce of orange; and salt about the dish.

To make a Pottage of Beef Pallets.

Take beef pallets that are tender boi'd and blanched, cut each pallet in two pieces, and set them a stewing between two dishes with a fine piece of interlarded bacon, a handful of champignions, and five or six sweet-breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the bottoms and tops of French bread slic't and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pallets, marrow, sweet-breads and the rest are enough, take out the bacon, onions, and spices, and dish up the aforesaid materials on the dish of steeped bread, lay the marrow uppermost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot.

To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks.

Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens & pigeon peepers scalded, drawn, and trust; set them, and lard half of them; then have the lamb-stones, parboil'd and blanched, as also the combs, and cock-stones, next have interlarded bacon, and sage; but first spit the birds on a small bird-spit, and between each chicken or pigeon put on first a slice of interlarded bacon, and a sage leaf, then another slice of bacon and a sage leaf, thus do till all the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard very small, and also a small larding prick, then beat the yolks of two or 3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hot at the fire baste them often, as also the lambstones and sweet-breads with the same ingredients; then have the bottoms of artichocks ready boil'd, quartered, and fried, being first dipped in butter and kept warm, and marrow dipped in butter and fried, as also the fowls and other ingredients; then dish the fowl piled up in the middle upon another roast material round about them in the dish, but first rub the dish with a clove of garlick: the pallets by themselves, the sweet-breads by themselves, and the cocks stones, combs, and lamb-stones by themselves; then the artichocks, fryed marrow, and pistaches by themselves; then make a sauce with some claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or quartered onion, an anchove or two dissolved, and a little sweet butter, give it a warm or two, and put to it two or three slices of an orange, pour on the sauce very hot, and garnish it with slic't oranges and lemons.

The smallest birds are fittest for this dish of meat, as wheat-ears, martins, larks, ox-eyes, quails, snites, or rails.

Oxe Pallets in Jellies.

Take two pair of neats or calves feet, scald them, and boil them in a pot with two gallons of water, being first very well boned, and the bone and fat between the claws taken out, and being well soaked in divers waters, scum them clean; and boil them down from two gallons to three quarts; strain the broth, and being cold take off the top and bottom, and put it into a pipkin with whole cinamon, ginger, slic't and quartered nutmeg, two or three blades of large mace, salt, three pints of white-wine, and half a pint of grape-verjuyce or rose vinegar, two pound and a half of sugar, the whites of ten eggs well beaten to froth, stir them all together in a pipkin, being well warmed and the jelly melted, put in the eggs, and set it over a charcoal-fire kindled before, stew it on that fire half an hour before you boil it up, and when it is just a boiling take it off, before you run it let it cool a little, then run it through your jelly bag once or twice; then the pallets being tender boild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks all cut into dice-work, preserved barberries, or calves noses, and lips, preserved quinces, dryed or green neats tongues, in the same work, or neats feet, all of these together, or any one of them; boil them in white-wine or sack, with nutmeg, slic't ginger, coriander, caraway, or fennil-seed, make several beds, or layes of these things, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put all at once; garnish it with preserved oranges, or green citron cut like lard.

To bake Beef-Pallets.

Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic't or in pieces as big as the lamb stones, half a pint of great oysters parboil'd in their own liquor, quarter'd dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic't in thin slices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quantity of large mace, fill the pie, and put to it good butter, close it up and bake it, make liquor for it, then beat some butter, and three or four yolks of eggs with white or claret wine, cut up the lid, and pour it on the meat, shaking it well together, then lay on slic't lemon and pickled barberries, &c.

To dress a Neats-Tongue boil'd divers ways.

Take a Neats-tongue of three or four days powdering, being tender boil'd, serve it on cheat bread for brewis, dish on the tongue in halves or whole, and serve an udder with it being of the same powdering and salting, finely blanched, put to them the clear fat of the beef on the tongue, and white sippets round the dish, run them over with beaten butter, &c.

Otherways.

For greater service two udders and two tongues finely blanched and served whole.

Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil'd tongue, mace, and some of the herbs, run it over with beaten butter, slic't lemon, gooseberries, barberries, or grapes.

Or for change, put some pared turnips boiling in fair water, & being tender boil'd, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them over with beaten butter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil'd onions, or butter'd cabbidge and carrots, or parsnips, and carrots buttered.

Neats Tongues and a fresh Udder in Stoffado.

Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic't nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic't lemon, and sausages or none.

Neats Tongues stewed whole or in halves.

Take them being tender boil'd, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic't nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic't lemon, and boil'd marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.

To stew a Neats Tongue otherwayes.

Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then put it in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic't orange or lemon, and serve it on sippets, run it over with beaten butter, and stale grated manchet to garnish the dish.

Or sometimes in a broth called Brodo Lardiero.

To hash or stew a Neats tongue divers wayes.

Take a Neats-tongue being tender boil'd and blancht, slice it into thin slices, as big and as thick as a shilling, fry it in sweet butter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.

Or make the same, and none of those spices, but only cinamon, sugar, and saffron.

Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten butter, a shred lemon, and a spoonful of fair water.

Sometimes you may add some boil'd chesnuts, sweet herbs, capers, marrow, and grapes or barberries.

Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic't dates, blanched almonds, or pistaches, marrow, claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, and dish it up on fine sippets, slic't lemon, and beaten butter over all.

To marinate a Neats-Tongue either whole or in halves.

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic't ginger, whole cloves, slic't nutmegs, and large mace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic't lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic't lemon or lemon-peel, Pack them close.

To fricase Neats-Tongues.

Being tender boil'd, slice them into thin slices, and fry them with sweet butter; being fried put away the butter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil'd, as is before-said.

To dress Neats-Tongues in Brodo Lardiero, or the Italian way.

Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it may be blanched, cover it close, and put to it two or three blades of large mace, with some strong mutton or beef broth, some sack or white-wine, and some slices of interlarded bacon, scum it when it boils, and put to it large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currans, prune, sage-leaves, saffron, and divers cherries; stew it well, and serve it in a fine clean scoured dish, on slices of French-Bread.

To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets.

Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet butter, being fried put away the butter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.

To hash a Neats-tongue whole or in slices.

Boil it tender and blanch it, then slice it into thin slices, or whole, put to it some boil'd or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle of sweet herbs; stew them all together very leisurely, and being stewed serve it on fine carved sippets, either with slic't lemon, grapes, gooseberries, or barberries, and run it over with beaten butter.

To dry Neats Tongues.

Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water.

Otherways powder them with bay-salt, and being well smoakt, hang them up in a garret or cellar, and let them come no more at the fire till they be boil'd.

To prepare a Neats-tongue or Udder to roast, a Stag, Hind, Buck, Doe, Sheep, Hog, Goat, Kid, or Calf.

Boil them tender and blanch them, being cold lard them, or roast them plain without lard, baste them with butter, and serve them on gallendine sauce.

To roast A Neats Tongue.

Take a Neats-tongue being tender boil'd, blanched, and cold, cut a hole in the but-end, and mince the meat that you take out, then put some sweet herbs finely minced to it, with a minced pippin or two, the yolks of eggs slic't, some minced beef-suet, or minced bacon, beaten ginger and salt, fill the tongue, and stop the end with a caul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic't lemon, lemon peel and barberries.

To roast a Neats-Tongue or Udder otherways.

Boil it a little, blanch it, lard it with pretty big lard all the length of the tongue, as also udders; being first seasoned with nutmeg, pepper, cinamon, and ginger, then spit and roast them, and baste them with sweet butter; being rosted, dress them with grated bread and flower, and some of the spices abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, and slic't lemon on it.

To make minced Pies of a Neats tongue.

Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold, then mince four pound of beef-suet by it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies.

To bake Neats tongues to eat cold, according to these figures.

Take the tongues being tender boil'd and blanched, leave on the fat of the roots of the tongue, and season them well with nutmeg, pepper, and salt; but first lard them with pretty big lard, and put them in the Pie with some whole cloves and some butter, close them and bake them in fine or course paste, made only of boiling liquor and flour, and baste the crust with eggs, pack the crust very close in the filling with the raw beef or mutton.

To bake two Neats-tongues in a Pie to eat hot, according to these Figures.

Take one of the tongues, and mince it raw, then boil the other very tender, blanch it, and cut it into pieces as big as a walnut, lard them with small lard being cold & seasoned; then have another tongue being raw, take out the meat, and mince it with some beef-suet or lard: then lay some of the minced tongues in the bottom of the Pie, and the pieces on it; then make balls of the other meat as big as the pieces of tongue, with some grated bread, cream, yolks of eggs, bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay them in a Pie with some boild artichocks, marrow, grapes, chesnuts blanch't, slices of interlarded bacon, and butter; close it up & bake it, then liquor it with verjuyce, gravy, and yolks of eggs.

To bake a Neats tongue hot otherways.

Boil a fresh tongue very tender, and blanch it; being cold slice it into thin slices, and season it lightly with pepper, nutmeg, cinamon, and ginger finely beaten; then put into the pie half a pound of currans, lay the meat on, and dates in halves, the marrow of four bones, large mace, grapes, or barberries, and butter; close it up and bake it, and being baked, liquor it with white or claret wine, butter, sugar, and ice it.

Otherways.

Boil it very tender, and being blanched and cold, take out some of the meat at the but-end, mince it with some beef-suet, and season it with pepper, ginger beaten fine, salt, currans, grated bread, two or three yolks of eggs, raisins minced, or in place of currans, a little cream, a little orange minced, also sweet herbs chopped small: then fill the tongue and season it with the foresaid spices, wrap it in a caul of veal, and put some thin slices of veal under the tongue, as also thin slices of interlarded bacon, and on the top large mace, marrow, and barberries, and butter over all; close it up and bake it, being baked, liquor it, and ice it with butter, sugar, white-wine, or grape-verjuyce.

For the paste a pottle of flower, and make it up with boiling liquor, and half a pound of butter.

To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.

Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.

For the sauce take strait tops of rosemary, sage-leaves, picked parsley, tyme, and sweet marjoram; and strew them in wine vinegar, and the beef gravy; or otherways with gravy and juyce of oranges and lemons. Sometimes for change in saucers of vinegar and pepper.

To roast a Fillet of Beef.

Take a fillet which is the tenderest part of the beef, and lieth in the inner part of the surloyn, cut it as big as you can, broach it on a broach not too big, and be careful not to broach it through the best of the meat, roast it leisurely, & baste it with sweet butter, set a dish to save the gravy while it roasts, then prepare sauce for it of good store of parsley, with a few sweet herbs chopp'd smal, the yolks of three or four eggs, sometimes gross pepper minced amongst them with the peel of an orange, and a little onion; boil these together, and put in a little butter, vinegar, gravy, a spoonful of strong broth, and put it to the beef.

Otherways.

Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten cloves, nutmeg, pepper, cinamon, ginger, coriander-seed, fennil-seed, and salt; beat these things fine, and season the fillet with it, then roast it, and baste it with butter, save the gravy, and blow off the fat, serve it with juyce of orange or lemon, and a little elder-vinegar.

Or thus.

Powder it one night, then stuff it with parsley, tyme, sweet marjoram, beets, spinage, and winter-savory, all picked and minced small, with the yolks of hard eggs mixt amongst some pepper, stuff it and roast it, save the gravy and stew it with the herbs, gravy, as also a little onion, claret wine, and the juyce of an orange or two; serve it hot on this sauce, with slices of orange on it, lemons, or barberries.

To stew a fillet of Beef in the Italian Fashion.

Take a young tender fillet of beef, and take away all the skins and sinews clean from it, put to it some good white-wine (that is not too sweet) in a bowl, wash it, and crush it well in the wine, then strow upon it a little pepper, and a powder called Tamara in Italian, and as much salt as will season it, mingle them together very well, and put to it as much white-wine as will cover it, lay a trencher upon it to keep it down in a close pan with a weight on it, and let it steep two nights and a day; then take it out and put it into a pipkin with some good beef-broth, but put none of the pickle to it, but only beef-broth, and that sweet, not salt; cover it close, and set it on the embers, then put to it a few whole cloves and mace, let it stew till it be enough, it will be very tender, and of an excellent taste; serve it with the same broth as much as will cover it.

To make this Tamara, take two ounces of coriander-seed, an ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an ounce of cinamon; beat them into a gross powder, with a little powder of winter-savory, and put them into a viol-glass to keep.

To make an excellent Pottage called Skinke.

Take a leg of beef, and chop it into three pieces, then boil it in a pot with three pottles of spring-water, a few cloves, mace, and whole pepper: after the pot is scum'd put in a bundle of sweet morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up hard, some salt, and two or three great onions whole, then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal, or manchet slic't and steeped with some gravy, strong broth, or some of the pottage; then a little before you dish up the Skinke, put into it a little fine powder of saffron, and give it a warm or two: dish it on large slices of French Bread, and dish the marrow bones on them in a fine clean large dish; then have two or three manchets cut into toasts, and being finely toasted, lay on the knuckle of beef in the middle of the dish, the marrow bones round about it, and the toasts round about the dish brim, serve it hot.

To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion.

Take a Rump of beef, boil it & scum it clean in a stewing pan or broad mouthed pipkin, cover it close, & let it stew an hour; then put to it some whole pepper, cloves, mace, and salt, scorch the meat with your knife to let out the gravy, then put in some claret-wine, and half a dozen of slic't onions; having boiled, an hour after put in some capers, or a handfull of broom-buds, and half a dozen of cabbidge-lettice being first parboil'd in fair water, and quartered, two or three spoonfuls of wine vinegar, and as much verjuyce, and let it stew till it be tender; then serve it on sippets of French bread, and dish it on those sippets; blow the fat clean off the broth, scum it, and stick it with fryed bread.

A Turkish Dish of Meat.

Take an interlarded piece of beef, cut it into thin slices, and put it into a pot that hath a close cover, or stewing-pan; then put it into a good quantity of clean picked rice, skin it very well, and put it into a quantity of whole pepper, two or three whole onions, and let this boil very well, then take out the onions, and dish it on sippets, the thicker it is the better.

To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef poudered.

Take any of these, and give them in Summer a weeks powdering, in Winter a fortnight, stuff them or plain; if you stuff them, do it with all manner of sweet herbs, fat beef minced, and some nutmeg; serve them on brewis, with roots of cabbidge boil'd in milk, with beaten butter. &c.

To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues.

Take any of the foresaid beef, as chine or fore-rib, & stuff it with penniroyal, or other sweet herbs, or parsley minced small, and some salt, prick in here & there a few whole cloves, roast it; and then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil'd in some claret-wine, and wine-vinegar, make the pickle, and put some salt to it; then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.

To stew Beef in gobbets, in the French Fashion.

Take a flank of beef, or any part but the leg, cut it into slices or gobbits as big as a pullets egg, with some gobbits of fat, and boil it in a pot or pipkin with some fair spring water, scum it clean, and put to it an hour after it hath boil'd carrots, parsnips, turnips, great onions, salt, some cloves, mace, and whole pepper, cover it close, and stew it till it be very tender; then half an hour before dinner, put into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel and spinage, (being a little bruised with the back of a ladle) and some claret-wine; then dish it on fine sippets, and serve it to the table hot, garnish it with grapes, barberries, or gooseberries, sometimes use spices, the bottoms of boil'd artichocks put into beaten butter, and grated nutmeg, garnished with barberries.

Stewed Collops of Beef.

Take some of the buttock of beef, and cut it into thin slices cross the grain of the meat, then hack them and fry them in sweet butter, and being fryed fine and brown put them in a pipkin with some strong broth, a little claret wine, and some nutmeg, stew it very tender; and half an hour before you dish it, put to it some good gravy, elder-vinegar, and a clove or two; when you serve it, put some juyce of orange, and three or four slices on it, stew down the gravy somewhat thick, and put into it when you dish it some beaten butter.

Olives of Beef stewed and roast.

Take a buttock of beef, and cut some of it into thin slices as broad as your hand, then hack them with the back of a knife, lard them with small lard, and season them with pepper, salt, and nutmeg, then make a farsing with some sweet herbs, tyme, onions, the yolks of hard eggs, beef-suet or lard all minced, some salt, barberries, grapes or gooseberris, season it with the former spices lightly, and work it up together, then lay it on the slices, and roul them up round with some caul of veal, beef, or mutton, bake them in a dish within the oven, or roast them, then put them in a pipkin with some butter, and saffron, or none; blow off the fat from the gravy, and put it to them, with some artichocks, potato's, or skirrets blanched, being first boil'd, a little claret-wine, and serve them on sippets with some slic't orange, lemon, barberries, grapes or gooseberries.

To Make a Hash of raw Beef.

Mince it very small with some beef-suet or lard, and some sweet herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion or two, stew all together in a pipkin, with some blanched chesnuts, strong broth, and some claret; let it stew softly the space of three hours, that it may be very tender, then blow off the fat, dish it, and serve it on sippets, garnish it with barberries, grapes, or gooseberries.

To make a Hash of Beef otherways.

Take some 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 into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet butter; being tender stewed serve them on fine sippets, with slic't lemon, grapes, barberries, or goosberries, and rub the dish with a clove of garlick.

Otherways.

Cut some buttock-beef into thin slices, and hack it with the back of a knife, then have some slices of interlarded bacon; stew them together in a pipkin, with some gravy, claret-wine, and strong broth, cloves, mace, pepper, and salt; being tender stewed, serve it on French bread sippets.

Otherways.

Being roasted and cold cut it into very fine thin slices, then put some gravy to it, nutmeg, salt, a little thin slic't onion, and claret-wine, stew it in a pipkin, and being well stewed dish it and serve it up, run it over with beaten butter and slic't lemon, garnish the dish with sippets, &c.

Carbonadoes of Beef, raw, roasted, or toasted.

Take a fat surloin, or the fore-rib, and cut it into steaks half an inch thick, sprinkle it with salt, and broil it on the embers on a very temperate fire, and in an hour it will be broild enough; then serve it with gravy, and onions minced and boil'd in vinegar, and pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and pepper only, or gravy alone.

Or steep the beef in claret wine, salt, pepper, nutmeg, and broil them as the former, boil up the gravy where it was steeped, and serve it for sauce with beaten butter.

As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy.

To Carbonado, broil or toast Beef in the Italian fashion.

Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the space of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together. Thus also you may do heifers' udders, oxe-cheeks, or neats-tongues, being first tender broild or roasted.

In this way also you may make Scotch Collops in thin slices, hack them with your knife, being salted, and fine and softly broil'd serve them with gravy.

Beef fried divers ways, raw or roasted.

1. Cut it in slices half an inch thick, and three fingers broad, salt it a little, and being hacked with the back of your knife, fry it in butter with a temperate fire.

2. Cut the other a quarter of an inch thick; and fry it as the former.

3. Cut the other collop to fry as thick as half a crown, and as long as a card: hack them and fry them as the former, but fry them not to hard.

Thus you may fry sweetbreads of the beef.

Beef fried otherways, being roasted and cold.

Slice it into good big slices, then fry them in butter, and serve them with butter and vinegar, garnish them with fried parsley.

Sauces for the raw fried Beef.

1. Beaten butter, with slic't lemon beaten together.

2. Gravy and butter.

3. Mustard, butter, and vinegar.

4. Butter, vinegar, minced capers, and nutmeg.

For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinage, artichocks, pears, quinces, slic't oranges, or lemons, or fry them in butter.

Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.

To bake Beef in Lumps several ways, or Tongues in lumps raw, or Heifer Udders raw or boil'd.

Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets as big as a pullets egg, with some equal gobbets of fat, season them with pepper, salt, and nutmeg, and bake them with some butter or none.

Make the paste with a quarter of a pound of butter, and boiling liquor, boil the butter in the liquor, make up the paste quick and pretty stiff for a round Pie.

To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin, Brisket, Buttock, or Fillet, larded or not.

Take the surloin, bone it, and take off the great sinew that lies on the back, lard the leanest parts of it with great lard, being season'd with nutmegs, pepper, and lard three pounds; then have for the seasoning four ounces of pepper, four ounces of nutmegs, two ounces of ginger, and a pound of salt, season it and put it into the Pie: but first lay a bed of good sweet butter, and a bay-leaf or two, half an ounce of whole cloves, lay on the venison, then put on all the rest of the seasoning, with a few more cloves, good store of butter, and a bay-leaf or two, close it up and bake it, it will ask eight hours soaking, being baked and cold, fill it up with clarified butter, serve it, and a very good judgment shall not know it from red Deer. Make the paste either fine or course to bake it hot or cold; if for hot half the seasoning, and bake it in fine paste.

To this quantity of flesh you may have three gallons of fine flower heapt measure, and three pound of butter; but the best way to bake red deer, is to bake it in course paste either in pie or pasty, make it in rye meal to keep long.

Otherways, you may make it of meal as it comes from the mill, and make it only of boiling water, and no stuff in it.

Otherways to be eaten cold.

Take two stone of buttock beef, lard it with great lard, and season it with nutmeg, pepper, and the lard, then steep it in a bowl, tray, or earthen pan, with some wine-vinegar, cloves, mace, pepper, and two or three bay-leaves: thus let it steep four or five days, and turn it twice or thrice a day: then take it and season it with cloves, mace, pepper, nutmeg, and salt; put it into a pot with the back-side downward, with butter under it, and season it with a good thick coat of seasoning, and some butter on it, then close it up and bake it, it will ask six or seven hours baking. Being baked draw it, and when it is cold pour out the gravy, and boil it again in a pipkin, and pour it on the venison, then fill up the pot with the clarified butter, &c.

To make minced Pies of Beef.

Take of the buttock of beef, cleanse it from the skins, and cut it into small pieces, then take half as much more beef-suet as the beef, mince them together very small, and season them with pepper, cloves, mace, nutmeg, and salt; then have half as much fruit as meat, three pound of raisins, four pound of currans, two pound of prunes, &c. or plain without fruit, but only seasoned with the same spices.

To make a Collar of Beef.

Take the thinnest end of a coast of beef, boil it a little and lay in pump water, & a little salt three days, shifting it once a day; the last day put a pint of claret wine to it, and when you take it out of the water let it lie two or three hours a draining; then cut it almost to the end in three slices, and bruise a little cochinel and a very little allum, and mingle it with a very little claret wine, colour the meat all over with it; then take a douzen of anchoves, wash and bone them, lay them on the beef, & season it with cloves, pepper, mace, two handfuls of salt, a little sweet marjoram, and tyme; & when you make it up, roull the innermost slice first, & the other two upon it, being very well seasoned every where and bind it up hard with tape, then put it into a stone pot a little bigger than the collar, and pour upon it a pint of claret wine, and half a pint of wine vinegar, a sprig of rosemary, and a few bay-leaves; bake it very well, and before it be quite cold, take it out of the pot, and you may keep it dry as long as you please.

To bake a Flank of Beef in a Collar.

Take flank of beef, and lay it in pump water four days and nights, shift it twice a day, then take it out & dry it very well with clean cloaths, cut it in three layers, and take out the bones and most of the fat; then take three handfuls of salt, and good store of sage chopped very small, mingle them, and strew it between the three layers, and lay them one upon another; then take an ounce of cloves and mace, and another of nutmegs, beat them very well, and stew it between the layers of beef, roul it up close together, then take some packthred and tie it up very hard, put it in a long earthen pot, which is made of purpose for that use, tie up the top of the pot with cap paper, and set it in an oven; let it stand eight hours, when you draw it, and being between hot and cold, bind it up round in a cloth, tie it fast at both ends with packthred, and hang it up for your use.

Sometimes for variety you may use slices of bacon btwixt the layers, and in place of sage sweet herbs, and sometimes cloves of garlick. Or powder it in saltpeter four or five days, then wash it off, roul it and use the same spices as abovesaid, and serve it with mustard and sugar, or Gallendine.

To stuff Beef with Parsley to serve cold.

Pick the parsley very fine and short, then mince some suet not to small, mingle it with the parsley, and make little holes in ranks, fill them hard and full, and being boiled and cold, slice it into thin slices, and serve it with vinegar and green parsley.

To make Udders either in Pie or Pasty, according to these Figures.

Take a young Udder and lard it with great lard, being seasoned with nutmeg, pepper, cloves, and mace, boil it tender, and being cold wrap it in a caul of veal, but first season it with the former spices and salt; put it in the Pie with some slices of veal under it, season them, and some also on the top, with some slices of lard and butter; close it up, and being baked, liquor it with clarified butter. Thus for to eat cold; if hot, liquor it with white-wine, gravy and butter.

To bake a Heifers Udder in the Italian fashion.

The Udder being boil'd tender, and cold, cut it into dice-work like small dice, and season them with some cloves, mace, cinamon, ginger, salt, pistaches, or pine-kernels, some dates, and bits of marrow; season the aforesaid materials lightly and fit, make your Pie not above an inch high, like a custard, and of custard-paste, prick it, and dry it in the oven, and put in the abovesaid materials; put to it also some custard-stuff made of good cream, ten eggs, and but three whites, sugar, salt, rose-water, and some dissolved musk; bake it and stick it with slic't dates, canded pistaches, and scrape fine sugar on it.

Otherways, boil the udder very tender, & being cold slice it into thin slices, as also some thin slices of parmisan & interlarded bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg, sugar, rose-water, and some butter, make three bottoms of the aforesaid things in a dish, patty-pan, or pie, with a cut cover, and being baked, scrape sugar on it, or rice it.

Otherways to eat hot.

Take an Udder boil'd and cold, slice it into thin slices, and season it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans among the slices and fill the pie; put some dates on the top, large mace, barberries, or grapes, butter, and the marrow of 2 marrow-bones, close it up and bake it, being baked ice it; but before you ice it, liquor it with butter, verjuyce and sugar.

To stew Calves or Neats Feet.

Boil and blanch them, then part them in halves, and put them into a pipkin with some strong broth, a little powder of saffron, sweet butter, pepper, sugar, and some sweet herbs finely minced, let them stew an hour and serve them with a little grape verjuyce, stewed among them.

Neats feet being soust serve them cold with mustard.

To make a fricase of Neats-Feet.

Take them being boild and blancht, fricase them with some butter, and being finely fried make a sauce with six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and salt.

Otherways.

First bone and prick them clean, then being boiled, blanched, or cold, cut them into gubbings, and put them in a frying-pan with a ladle-full of strong broth, a piece of butter, and a little salt; after they have fried awhile, put to them a little chopt parsley, green chibbolds, young spear-mint, and tyme, all shred very small, with a little beaten pepper: being almost fried, make a lear for them with the yolks of four or five eggs, some mutton gravy, a little nutmeg, and the juyce of a lemon wrung therein; put this lear to the neats feet as they fry in the pan, then toss them once or twice, and so serve them.

Neats Feet larded, and roasted on a spit.

Take neats feet being boil'd, cold, and blanched, lard them whole, and then roast them, being roasted, serve them with venison sauce made of claret wine, wine-vinegar, and toasts of houshold bread strained with the wine through a strainer, with some beaten cinamon and ginger, put it in a dish or pipkin, and boil it on the fire, with a few whole cloves, stir it with a sprig of rosemary, and make it not too thick.

To make Black Puddings of Beefers Blood.

Take the blood of a beefer when it is warm, put in some salt, and then strain it, and when it is through cold put in the groats of oatmeal well pic't, and let it stand soaking all night, then put in some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good new milk; then have four or five eggs well beaten, and put in the blood with good beef-suet not cut too small; mix all well together and fill the beefers guts, being first well cleansed, steeped, and scalded.

To dress a Dish of Tripes hot out of the pot or pan.

Being tender boil'd, make a sauce with some beaten butter, gravy, pepper, mustard, and wine-vinegar, rub a dish with a clove of garlick, and dish them therein; then run the sauce over them with a little bruised garlick amongst it, and a little wine vinegar sprinkled over the meat.

To make Bolonia-Sausages.

Take a good leg of pork, and take away all the fat, skins, and sinews, then mince and stamp it very fine in a wooden or brass mortar, weigh the meat, and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long, mingle it amongst the meat, and put to it half an ounce of whole cloves, as much beaten pepper, with the same quantity of nutmegs and mace finely beaten also, an ounce of whole carraway-seed, salt eight ounces, cocherel bruised with a little allom beaten and dissolved in sack, and stamped amongst the meat: then take beefers guts, cut of the biggest of the small guts, a yard long, and being clean scoured put them in brine a week or eight days, it strengthens and makes them tuff to hold filling. The greatest skill is in the filling of them, for if they be not well filled they will grow rusty; then being filled put them a smoaking three or four days, and hang them in the air, in some Garret or in a Cellar, for they must not come any more at the fire; and in a quarter of a year they will be eatable.

* * * * * * * * *

SECTION III.

The A-la-mode ways of dressing the Heads of any Beasts.

To boil a Bullocks Cheek in the Italian way.

Break the bones and steep the head in fair water, shift it, and scrape off the slime, let it lie thus in steep about twelve hours, then boil in fair water with some Bolonia sausage and a piece of interlarded bacon; the cheeks and the other materials being very tender boiled, dish it up and serve it with some flowers and greens on it, and mustard in saucers.

To stew Bullocks Cheeks.

Take the Cheeks being well soaked or steeped, spit and half roast them, save the gravy, and put them into a pipkin with some claret-wine, gravy, and some strong broth, slic't nutmeg, ginger, pepper, salt and some minced onions fried; stew it the space of two hours on a soft fire, and being finely stewed, serve it on carved sippets.

Otherways.

Take out the bones, balls of the eyes, and the ruff of the mouth, steep it well in fair water and shift it often: being well cleans'd from the blood and slime, take it out of the water, wipe it dry, and season it with nutmeg, pepper, and salt, put them in an earthen pot one upon another, and put to them a pint of claret wine, a few whole cloves, a little fair water, and two three whole onions; close up the pot and bake it, it will ask six hours bakeing; being tender baked, serve it on toasts of fine manchet.

Or thus.

Being baked or stewed, you may take out the bones and lay them close together, pour the liquor to them, and being cold slice them into slices, and serve them cold with mustard and sugar.

To boil a Calves Head.

Take the head, skin, and all unflayed, scald it, and soak it in fair water a whole night or twelve hours, then take out the brains and boil them with some sage, parsley, or mint; being boil'd chop them small together, butter them and serve them in a dish with fine sippets about them, the head being finely cleansed, boil it in a clean cloth and close it up together again in the cloth; being boil'd, lay it one side by another with some fine slices of boil'd bacon, and lay some fine picked parsley upon it, with some borage or other flowers.

To hash a Calves Head.

Take a calves head well steeped and cleansed from the blood and slime, boil it tender, then take it up and let it be through cold, cut it into dice-work, as also the brains in the same form, and some think slices interlarded bacon being first boil'd put some gooseberries to them, as also some gravy or juyce of lemon or orange, and some beaten butter; stew all together, and being finely stewed, dish it on carved sippets, and run it over with beaten butter.

Otherways.

The head being boil'd and cold, slice is in to thin slices, with some onions and the brains in the same manner, then stew them in a pipkin with some gravy or strong mutton, broth, with nutmeg, some mushrooms, a little white wine and beaten butter; being well stewed together dish them on fine sippets, and garnish the meat with slic't lemon or barberries.

To souce a Calves Head.

First scald it and bone it, then steep it in fair water the space of six hour, dry it with a clean cloth, and season it with some salt and bruised garlick (or none) then roul it up in a collar, bind it close, and boil it in white wine, water, and salt; being boil'd keep it in that souce drink, and serve it in the collar, or slice it, and serve it with oyl, vinegar, and pepper. This dish is very rare, and to a good judgment scarce discernable.

To roast a Calves head.

Take a calves head, cleave it and take out the brains, skins, and blood about it, then steep them and the head in fair warm water the space of four or five hours, shift them three or four times and cleanse the head; then boil the brains, & make a pudding with some grated bread, brains, some beef-suet minced small, with some minced veal & sage; season the pudding with some cloves, mace, salt, ginger, sugar, five yolks of eggs, & saffron; fill the head with this pudding, then close it up and bind it fast with some packthread, spit it, and bind on the caul round the head with some of the pudding round about it, rost it & save the gravy, blow off the fat, and put to the gravy; for the sauce a little white-wine, a slic't nutmeg & a piece of sweet butter, the juyce of an orange, salt, and sugar. Then bread up the head with some grated bread; beaten cinamon, minced lemon peel, and a little salt.

To roast a Calves Head with Oysters.

Split the head as to boil, and take out the brains washing them very well with the head, cut out the tongue, boil it a little, and blanch it, let the brains be parbol'd as well as tongue, then mince the brains and tongue, a little sage, oysters, beef-suet, very small; being finely minced, mix them together with three or four yolks of eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a little sack, if the brains and eggs make it not moist enough. This being done parboil the calves head a little in fair water, then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farsing or pudding; bind it up close together, and spit it, then stuff it with oysters being first parboil'd in their own liquor, put them into a dish with minced tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all these with a little vinegar, and the white of an egg, roul the oysters in it, and make little holes in the head, stuff it as full as you can, put the oysters but half way in, and scuer in them with sprigs of tyme, roast it and set the dish under it to save the gravy, wherein let there be oysters, sweet herbs minced, a little white-wine and slic't nutmeg. When the head is roasted set the dish wherein the sauce is on the coals to stew a little, then put in a piece of butter, the juyce of an orange, and salt, beating it up together: dish the head, and put the sauce to it, and serve it up hot to the table.

To bake a Calves Head in Pye or Pasty to eat hot or cold.

Take a calves head and cleave it, then cleanse it & boil it, and being almost boil'd, take it up, & take it from the bones as whole as you can, when it is cold stuff it with sweet herbs, yolks of raw eggs, both finely minced with some lard or beef-suet, and raw veal; season it with nutmeg, pepper, and salt, brake two or three raw eggs into it; and work it together, and stuff the cheeks: the Pie being made, season the head with the spices abovesaid, and first lay in the bottom of the Pie some thin slices of veal, then lay on the head, and put on it some more seasoning, and coat it well with the spices, close it up with some butter, and bake it, being baked liquor it with clarified butter, and fill it up.

If you bake the aforesaid Pie to eat hot, give it but half the seasoning, and put some butter to it, with grapes, or gooseberries or barberries; then close it up and bake it, being baked liquor it with gravy and butter beat up thick together; with the juyce of two oranges.

To make a Calves-foot Pye, or Neats-foot Pie, or Florentine in a dish of Puff-Paste; but the other Pye in short paste, and the Dish of Puff.

Take two pair of calves feet, and boil them tender & blanch them, being cold bone them & mince them very small, and season them with pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and a pound of currans, a quarter of a pound of dates, slic't, a quarter of a pound of fine sugar, with a little rose-water verjuyce, & stir all together in a dish or tray, and lay a little butter in the bottom of the Pie, & lay on half the meat in the Pie; then have the marrow of three marrow-bones, and lay that on the meat in the Pie, and the other half of the meat on the marrow, & stick some dates on the top of the meat & close up the Pie, & bake it, & being half bak't liquor it with butter, white-wine, or verjuyce, and ice it, and set in the oven again till it be iced, and ice it with butter, rose-water, and sugar.

Or you may bake them in halves with the bones in, and use for change some grapes, gooseberries, or barberries, with currans or without, and dates in halves, and large mace.

To Stew a Calves-Head.

First boil it in fair water half an hour, then take it up and pluck it pieces, then put it into a pipkin with great oysters and some of the broth, which boil'd it, (if you have no stronger) a pint of white-wine or claret, a quarter of a pound of interlarded bacon, some blanched chesnuts, the yolks of three or four hard eggs cut into halves, sweet herbs minced, and a little horseradish-root scraped, stew all these an hour, then slice the brains (being parboil'd) and strew a little ginger, salt, and flower, you may put in some juyce of spinage, and fry them green with butter; then dish the meat, and lay the fried brains, oysters, chesnuts, half yolks of eggs, and sippet it, serve it up hot to the table.

To hash a Calves Head.

Take a calves-head, boil it tender, and let it be through cold, then take one half and broil or roast it, do it very white and fair, then take the other half and slice it into thin slices, fry it with clarified butter fine and white, then put it in a dish a stewing with some sweet herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some good roast mutton gravy, a little pepper and nutmeg; then take the tongue being ready boil'd, and a boil'd piece of interlarded bacon, slice it into thin slices, and fry it in a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue & bacon into the batter, then fry them & keep them warm till dinner time, season the brains with nutmegs, sweet herbs minced small, salt, and the yolks of three or four raw eggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side of the head on the stewed side, then garnish the dish with the fried meats, some slices of oranges, and run it over with beaten butter and juyce of oranges.

To boil A Calves Head.

Take a calves head being cleft and cleansed, and also the brains, boil the head very white and fine, then boil the brains with some sage and other sweet herbs, as tyme and sweet marjoram, chop and boil them in a bag, being boil'd put them out and butter them with butter, salt, and vinegar, serve them in a little dish by themselves with fine thin sippits about them.

Then broil the head, or toast it against the fire, being first salted and scotched with your knife, baste it with butter, being finely broil'd, bread it with fine manchet and fine flour, brown it a little and dish it on a sauce of gravy, minced capers; grated nutmeg, and a little beaten butter.

To bake Lamb.

Season Lamb (as you may see in page 209) with nutmegs, pepper, and salt, as you do veal, (in page _) or as you do chickens, in pag. 197, & 198. for hot or cold pies.

To boil a Lambs Head in white broth.

Take a lambs head, cleave it, and take out the brains, then open the pipes of the appurtenances, and wash and soak the meat very clean, set it a boiling in fair water & when it boils scum it, & put in some large mace, whole cinamon, slic't dates, some marrow, & salt, & when the heads is boil'd, dish it up on fine carved sippets, & trim the dish with scraping sugar: then strain six or seven yolks of eggs with sack or white-wine, and a ladleful of cream, put it into the broth, and give it a warm on the fire, stir it, and broth the head, then lay on the head some slic't lemon, gooseberries, grapes, dates, and large mace.

To stew a Lambs Head.

Take a lambs head, cleave it, and take out the brains, wash and pick the head from the slime and filth, and steep it in fair water, shift it twice in an hour, as also the appurtenances, then set it a boiling on the fire with some strong broth, and when it boils scum it, and put in a large mace or two, some capers, quarters of pears, a little white wine, some gravy, marrow, and some marigold flowers; being finely stewed, serve it on carved sippets, and broth it, lay on it slic't lemon, and scalded gooseberries or barberries.

To boil a Lambs Head otherways.

Make a forcing or pudding of the brains, being boil'd and cold cut them into bits, then mince a little veal or lamb with some beef-suet, and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs minced, small, and three or four raw eggs, work all together, and fill the head with this pudding, being cleft, steeped, and after dried in a clean cloth, stew it in a stewing-pan or between two dishes with some strong broth; then take the remainder of this forcing or pudding, and make it into balls, put them a boiling with the head, and add some white-wine, a whole onion, and some slic't pipins or pears, or square bits like dice, some bits of artichocks, sage-leaves, large mace, and lettice boil'd and quartered, and put in beaten butter; being finely stewed, dish it up on sippets, and put the balls and the other materials on it, broth it and run it over with beaten butter and lemon.

* * * * * * * * *

SECTION IV.

The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.

Divers ways of breading or dredging of Meats and Fowl.

1. Grated bread and flower.

2. Grated bread, and sweet herbs minced, and dried, or beat to powder, mixed with the bread.

3. Lemon in powder, or orange peel mixt with bread and flower, minced small or in powder.

4. Cinamon, bread, flour, sugar made fine or in powder.

5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.

6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but first baste it with the jucye of lemons, or oranges, and the yolks of eggs.

7. Bread, sugar, and salt mixed together.

Divers Bastings for roast Meats.

1. Fresh butter.

2. Clarified suet.

3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.

4. Water and salt.

5. Cream and melted butter, thus flay'd pigs commonly.

6. Yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peacock, bustard, or turkey.

To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials.

Take three pints of great oysters and parboil them in their own liquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg and salt, then stuff the shoulder, and lard it with some anchoves; being clean washed spit it, and lay it to the fire, and baste it with white or claret wine, then take the bottoms of six artichocks, pared from the leaves and boil'd tender, then take them out of the liquor and put them into beaten butter, with the marrow of six marrow-bones, and keep them warm by a fire or in an oven, then put to them some slic'd nutmeg, salt, the gravy of a leg of roast mutton, the juyce of two oranges, and some great oysters a pint, being first parboil'd, and mingle with them a little musk or ambergreese; then dish up the shoulder of mutton, and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters, and anchovies, blow off the fat, then put to the gravy a little white-wine, some oyster liquor, a whole onion, and some stript tyme, and boil up the sauce, then put it in a fair dish, and lay the shoulder of mutton on it, and the bottoms of the artichocks round the dish brims, and put the marrow and the oysters on the artichoke bottoms, with some slic't lemon on the shoulder of mutton, and serve it up hot.

To roast a Shoulder of Mutton with Oysters otherways.

Take great oysters, and being opened, parboil them in their own liquor, beard them and wash them in some vinegar, then wipe them dry, and put to them grated nutmeg, pepper, some broom-buds, and two or three anchoves; being finely cleansed, washed, and cut into little bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff the shoulder, roast it, and baste it with sweet butter, and being roasted make sauce with the gravy, white wine, oyster liquor, and some oysters, then boil the sauce up and blow off the fat, beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce, and some slic't lemon on it.

Otherways.

The oysters being opened parboil them in their liquor, beard them and wipe them dry, being first washed out of their own liquor with some vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysters whole, and a little salt, and mingle all together, then make little holes in the upper side of the mutton, and fill them with this composition. Roast the shoulder of mutton, and baste it with butter, set a dish under it to save the gravy that drippeth from it; then for the sauce take some of the oysters, and a whole onion, stew them together with some of the oyster-liquor they were parboil'd in, and the gravy that dripped from the shoulder, (but first blow off the fat) and boil up all together pretty thick, with the yolk of an egg, some verjuyce, the slice of an orange; and serve the mutton on it hot.