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TAke out the bones of your Capons at the neck, and fill them up with the flesh of Squabs or Chickens minced small with Beef-suet; when they are well sea∣soned, boil them in good broth.
Take out their stomach-bone, and fill them up with minced Veal, mingled with the yolks of raw Eggs, Chibbals, Parsley, Pepper, Nutmeg, Ginger and Mace, with
some Salt, then truss and whiten them, then boil them in good broth, and serve them as aforesaid.
Dress them and blanch them in fresh Water, then pull up the skin with your finger, and farce them with the brawn of Capon-suet, and the yolks of Eggs minced together, season them with Pepper, Nut∣meg, Cloves, Mace and Cinamon beaten small with a little Salt, then boil them in good broth, then soak your Bread, lay your Pullets thereon, and garnish them with the bottoms of Artichokes and Spa∣ragus.
Scald them, and farce or stuff them, as the Pullets aforesaid, blanch them and boil them in good broth, season them with a sheet of Lard, soak your Bread, lay on your Pigeons, and garnish them with their Wings and Livers, pour on your broth with the juyce of a Leg of Mutton roasted.
Bone them as you did the Capons, and stuff them with the flesh of Chickens,
Sweet-breads, Mushromes, or what other things you think fit, minced small with a little Lard, you may add thereunto Chib∣bals, Parsley, Pepper, Nutmeg, Cinamon and Mace with lean Pork minced small, and mingled with the raw yolks of Eggs, then sow up your Ducks, blanch them and boil them in good broth well seasoned; temper some Flowre with your broth to thicken it.
Take up the skin of your Leg of Veal very neatly, and truss up the knuckle, then whiten it, then take some of the flesh of the Leg, and mince it with Beef-suet, Lard, yolks of Eggs, and fine sweet Herbs, sea∣son them and stuff your Leg herewith, then boil it in good broth with Succory, and serve it on your soaked Bread with a little Verjuyce.
If you would make your Potage of a Breast of Veal, open it at the nether end, and stuff it with minc'd meat and Suet, the Crum of a loaf, and all manner of sweet Herbs.
Boil your Calves head, skin and bone it,
take out the brains and eyes, and set them aside, then mince the flesh with Beef-suet, Marrow and raw Eggs, then set the eyes and brains in their proper places, when it is farced, sow it neatly up, then whiten it and boil it in good broth, then take some Calves feet, parboil them, cleave them in the middle, and pass them in a Pan with Butter, and put them into your Pot with Capers, then soak your Bread, and garnish it with the Head, Feet and Capers.
You must order it as you did your Calves head, then farce them with the Li∣ver and Lights of Lamb, Beef-suet, and yolks of Eggs, Parsley, and fine Herbs minced small, then boil them in good broth, then garnish your soaked Bread with the heads and purtenances, which you may blanch with the yolks of Eggs tempered with Verjuyce.
Bone a Leg of Mutton, and mince the flesh very small with Beef-suet and Lard, then farce the skin, and sow it up very finely, having seasoned it before the stuffing with Salt and several Spices, then boil it in good
broth with a faggot of sweet Herbs, some Capers and Turnips, garnish your soaked Loaf with the Meat and Turnips.
But the best way is thus: take your Legs of Mutton, and raise up their skin very neatly, and take out the flesh, then mince it with Marrow, sweet Herbs and Spinage, with some White-bread grated ve∣ry fine, then season it with Pepper, Nut∣meg, Cloves and Mace with some Salt, adding thereto some Currans well pick'd and cleans'd, then put thereto a good quantity of Sugar, and as many Eggs as are sufficient to bind it, mingle all well to∣gether, and farce your Leg herewith; when you have baked it in an Oven, garnish your Dish with the remaining meat and White-broth.
Take the brisket from your Geese, then make a farcing of what things your own fancy shall judge most proper, and stuff them therewith, then flowre them and boil them in good broth, then garnish your soaked Bread with the Geese and Pease∣broth, or Pease only.
Having taken the brisket from them, take some of the Leg of Veal and mince it, then season it with Salt, sweet Herbs and Spices; having stufft your Partridges here∣with, boil them in good broth with some Herbs, soak your Bread, and lay your Fowl thereon, garnish your Dish with bottoms of Artichokes and Sparagus.
Bone your Turkey as you did your other Birds, and take the flesh of a Capon, Beef∣suet and Marrow, and mince them very small, then put some yolks of Eggs thereto, stuff your Turkey, and boil it in good broth, dish it up on soaked Bread with some boil'd Chesnuts blanched and Mushromes. In the boiling, put in a bundle of Chibbals, Parsley and Tyme tyed together.