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TAke a good midling Breast of Veal that is white and fat, bone it and beat it well, then wash it dry: after this put to it a handful of sweet Herbs, Parsley, and a little Sage minced small with a few Cloves,
Mace and Nutmeg beaten, mixing there∣with a little Salt. Do not forget to wash over the inside of your Veal with the yolks of Eggs, and strow your Herbs all over, then over that lay some slices of Bacon cut thin, dipt in the yolks of Eggs; having so done, rowl it up in a Coller, and bind it hard with pretty broad Filleting: When it is enough, cut the Coller into nine or ten pieces, laying on every piece some Bacon; dish it on Sippets, and let your lair be Gra∣vy and strong Broth, sliced Nutmeg, all beaten up thick with drawn Butter, and two yolks of Eggs; run these over your meat: let your Dish be garnished with slices of Bacon fryed in the yolks of Eggs.
Joynt your Breast of Mutton very well, then farce it with sweet Herbs and minced Parsley; after this put it into a deep stew∣ing Dish with the right side downwards, adding thereto as much White wine and strong Broth as will stew it; then set it o∣ver a large chafing-Dish of Coals, putting therein two or three great Onions, a faggot of sweet Herbs, and a little large Mace: being almost enough, take a handful of Spi∣nage,
Endive and Parsley, and put to it; Then dish it up with so much Broth as is sufficient, thickned with the yolks of Egg•• and drawn Butter; then pour on the lair with the Herbs on the top, and on•• that some Capers and Sampier stew'd there∣with, and garnish the dish with Lemon or Barberries.
Cut from a buttock of Beef some thin slices, crossing the grain thereof: having hackt them with the Back of your knife, fry them in sweet Butter; being brown, put them into a Pipkin, with some strong Broth, some White wine, a little Nut∣meg, and so stew it very tender: About a half hour before you serve it up, add to it some Mutton Gravy, Elder Vinegar, with two or three Cloves; after it is disht, put to it some drawn Butter, with the juyce of Oranges, and some slices thereof on the top of it.
Take your choice of which you please,
and in hot weather give it no longer powdering than five or six days, but as long again in the Winter; if you stuff it, let it be with all manner of sweet Herbs, with fat Beef minced, and some Nutmeg; so serve it (after it hath boil'd a sufficient while) on Brewis with Cabbidge boil'd in Milk and drawn Butter run all over: gar∣nish your dish with Parsley, and Carrets slic'd into several shapes.
Take your Calves feet and split them in the middle; after you have blanched them, being boil'd very tender, and having taken from them the great bones, place them in a Stewing-dish, with some strong Broth, three pretty large Onions, a Faggot of sweet Herbs, with Salt and a little large Mace: when you perceive it boils, then put unto it a handful of Parsley, Spi∣nage and sweet Herbs minced with a large handful of Currans: The Feet being stewed, beat the yolks of two or three Eggs with some Sugar and Butter; and with that thicken your lair, and a lit∣tle drawn Butter: dish up your Calves Feet on Sippets, and pour on your Broth.
First boil your Calves head in water half an hour; then take it up and pluck it all to pieces, and put it into a Pipkin with Oysters and some of the broth it was boil∣ed in; adding thereto a pint of Claret, a quarter of a pound of midling Bacon sliced, first parboil'd, ten roasted Chesnuts split, the yolks of four Eggs, sweet Herbs minced, and a little Horse-radish root scraped: Let these stew together an hour, let your Brains be parboil'd and chopt a lit∣tle, and strew thereon a little Ginger and grated Bread, or make a little Batter with Eggs, Ginger, Salt and Flower, putting in some juice of Spinage to make them, when fried, look green: when the meat is dish'd, lay these fried Brains, Oysters, the Ches∣nuts, and yolk of Eggs thereon, so serve it up hot with Sippets.
Take a Haunch of Venison and set it a boiling (having a little powdered it be∣fore) then boil up four or five Colly-Flowers in strong broth, and some Milk:
When they are boiled, put them forth into a Pipkin, adding to them drawn Butter, and keep them by the Fire in a warm condition: then boil up three or four handfuls of Spi∣nage in strong broth: when they are enough, pour out part of the broth from them, and put in a little Vinegar, a ladle∣ful of drawn Butter, and a grated Nut∣meg; your Dish being ready with Sippets in the bottom, put in your Spinage there∣on round towards the Dishes side: your Venison being boil'd, take it up and lay it in the middle of the Dish, and lay your Colliflowers all over it; then pour on your drawn Butter over that: Lastly, garnish it with Barberries, and your Dish with some green Parsley minced.
For variety sake you may force your Ve∣nison with a handful of sweet Herbs, and Parsley minced with Beef-suet, and yolks of Eggs boiled hard; seasoning your forcing with Pepper, Nutmeg, Ginger and Salt.
First take out the Brains and make a Pudding thereof; being boil'd and cold, cut it into bits, then mince some Lamb with Beef-suet, and put to it some grated Bread,
Nutmeg, Pepper, Salt, some sweet Herbs minced with four or five raw Eggs: work these all together, and fill the Lambs head therewith: Having well cleansed and dry∣ed the head beforehand, then stew it be∣tween two Dishes with some strong broth; what remains of this forcing, work it into balls, and let them boil with the head, adding therewith some White wine, a whole Onion, three or four sliced Pippins, some pieces of Artichokes, Sage leaves, large Mace, with Lettice boil'd and quarter'd, and put into beaten Butter; being finely stew'd, dish it up on Sippets, and put the balls with the other materials thereon; then broth it, and run it over with beaten But∣ter and Lemon.
Having cleft the head and taken out the Brains, washing and cleansing it from all its filth and impurity, set it a boiling in some strong broth; having scum'd it after boiling, put in two or three blades of large Mace, some Capers, some Pears quarter'd, a little Claret, Gravy, Marrow, and some Marry-gold Flowers; when stewed enough, serve it on carved Sippets, and broth it, lay∣ing
on sliced Lemon, scalded Goosberries or Barberries.
Let your Loyn be cut into steaks pret∣ty large, put it into a Pipkin with so much Water as will cover it: when it simmers scum it, and then put to it Capers, Sam∣phire, the bottoms of some Hartichokes, four or five blades of large Mace, half a Nutmeg sliced, Verjuice and Salt; give them the space of an hour to be stewed in, then dish up your Lamb tenderly, blow∣ing off the fat: put into the broth scalded Spinage and Parsley minced with scalded Goosberries, a piece of Butter; shake it well, dish it and serve it up on Sippets.
Take Kidney suet, and cut it into square pieces about the bigness and length of your Finger; then thrusting your knife into se∣ven or eight places of the meat, put those pieces of suet into each particular hole; then boil your Lamb, remembering to turn it often, take heed of overboyling it; then boil a good handful of Parsley tender,
mince it small with your knife; then warm a quarter of a pint of White wine Vinegar over some Coals, with Butter about the quantity of an Egg; put in also some clusters of Barberries either boil'd or pickl∣ed; then dish up your meat on Sippets, pouring the sauce thereon.
Having laid your Leg of Pork in salt about some nine days, stuff it with Parsley and Sage, or you may boil it without stuffing, having in readiness a handful of boil'd Sage, mince it very small, and put it into a little strong broth with Butter and Pepper, then take up your Turnips, being boiled tender, and toss your Sage and them together with more drawn Butter; having dish'd up your Pork, lay your Turnips over.
Take pretty big Lard, and therewith lard your Leg of Veal all over, joyning some Lemon-pill to your Lard; then get a piece of middle Bacon, and boil the Veal therewith: when your Bacon is enough,
cut it into slices, and season it with Pep∣per, and dryed Sage incorporated together; dish up your Veal with your Bacon round about it, and send with the serving it up some Saucers of Green-sauce, strowing over it Parsley and Barberries; and that you may not be ignorant of the making it, take two handfuls of Sorrel, and beat it well in a Morter, squeeze out the juice of it, and put thereto a little Vinegar, Su∣gar, drawn Butter, and a grated Nutmeg, set it on the Coals till it be hot, then pour it on your Veal and Bacon.
But to make Green-sauce to be served up in Saucers, you must do thus: Take two or three handfuls of Sorrel, beaten in a Morter with two Pippins quartered, after paring adding thereto a little Vinegar and Sugar.
Take either of the aforementioned Joynts, and lard them with a little Lemon∣pill; then boil it in Water and Salt, with a faggot of sweet Herbs; then take a pint and a half of Oysters well wash'd, and put them into a Pipkin, with some of their own liquor, a little strong broth, and half a pint
of gravy, as much White wine; put to them two or three whole Onions, some Tyme, grated Nutmeg, and two or three Anchovies, so let them boil together; then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness, with a ladleful of drawn broth amongst it; then dish it up on Sippets, then over-run it with lair, placing your Oysters on the top thereof; then serve it up gar∣nish'd with Barberries or Lemon.
Take a Neats Tongue and boil it in Wa∣ter and Salt, or you may salt it a little, and only boil it in Water till it be tender; then blanch it, dish it and stuff it with minced Lemon, mince the Pill and strow all over it, then run it over with drawn Butter.
Make a hole in the but end of the Tongue, and take the meat and mince it with Beef-suet, season it with Salt, Nutmeg, sweet Herbs minced, the yolks of two raw Eggs, Pepper, Ginger, and mingling all together, stuff the Tongue therewith, then
wrap it in a caul of Veal, and boil it till it will blanch; then with some Claret, Gra∣vy, Cloves, Mace, Salt, Pepper, grated Bread, sweet Herbs minced small, fryed Onions, Marrow boil'd in strong broth, stew it in a Pipkin; when it is ready serve it up on Sippets, laying over it Grapes, Goosberries, sliced Lemon or Oranges, run it over with beaten Butter, garnishing the dish with stale grated Bread.
You may otherwise stew Neats Tongues in a Pipkin with Raisins, Mace, sliced Dates, blanched Almonds, Marrow, Cla∣ret wine, Butter, Salt, Verjuice, Sugar, strong broth or Gravy, slicing the Tongue with∣al: being throughly stewed, dissolve the yolks of half a dozen Eggs in some Vine∣gar, and dish it up on fine Sippets, with Lemon, running beaten Butter over all.
Take a pair of Ox Cheeks and bone them: then put them six or seven hours in Water to soak, then cleanse them from their blood, paring the rough of the Mouth, taking out the balls of the Eyes; then stuff them with Beef-suet, hard Eggs, sweet Herbs, Pepper and Salt, mingle all together,
and let your stuffing be on the inside, prick∣ing the two Cheeks together, then boil them alone, or with other Beef; being ten∣derly boiled, serve them up on Brewis with interlarded Bacon or Pork Sausages: let there be on each side of the dish saucers of Green-sauce or Mustard.
Bone your Cheeks and cleanse them, then steep them in White wine twelve hours; then season them with Nutmegs, Gloves, Pepper, Mace and Salt, roul them up, boil them tender in Water, Vine∣gar and Salt, press them; and being cold slice them into thin slices, and serve them with Oyl and Vinegar.
Take a young sucking Pig, and lay him round with his tail in his Mouth in a Ket∣tle, covering it with fair Water, and casting in a good handful of Salt, a handful of Rosemary, Tyme, sweet Marjoram and Winter-savory: when half boiled, take him up and fley the skin from him; then take him and quarter him, and lay him in a
Stew-pan, with Prunes, large Mace, Cur∣rans; then take him up being enough, and lay him in Sippets with the aforesaid ingre∣dients poured upon him.
Prick down your Rabbets heads to their shoulders, and that is the way to truss them for boiling, gathering up their hind Legs to their Belly: you may lard them with Bacon, if you please, or let it alone, and so boil them up white; being boiled, take the Livers and mince them small with fat Bacon boiled, then put it to half a pint of White wine, strong Broth and Vinegar, all making but that quantity; then let it boil with some large Mace, add thereunto a little Par∣sley minced with some Barberries, and a ladleful of drawn Butter; dish up your Rabbets on your Sippets pouring your lair all over them, and garnish your dish with Lemons and Barberries.
Do not above half boil your Shoulder of Mutton; then slice the fleshy part into thin slices, leaving some about the blade-bone,
preserve the Gravy, and put the Mutton into a Pipkin, with some of the broth in which it was boiled; a little grated Bread, Oyster liquor, Vinegar, Bacon sliced thin and scalded, a quarter of a pound of Sau∣sages stript out of their skins, large Mace, and a little sliced Nutmeg: when it is al∣most stew'd, put in the Gravy: when they have boil'd almost an hour, put to them a pint of Oysters, a faggot of sweet Herbs and some Salt, then stew them a little lon∣ger; then take the blade-bone and broil it, put it into your dish, and pour the materials in your Pipkin upon it; garnish it with Oysters fryed in batter, Lemons fliced, and Barberries; it will not be amiss first to rub your dishes bottom with a clove of Garlick.
Roast your Shoulder of Mutton half, or a little more, take off the upper skin whole, and cut the flesh into thin slices; then stew it with White wine, Mace, Nutmeg, An∣chovies, Oyster liquor, Salt, Capers, Olives, Samphire and slices of Orange; leave some meat on the marrow-bone and blade, and laying them in a dish, pour your stew'd
meat on the bones with stew'd Oysters a top of that; some great Oysters above and about them stew'd with large Mace, two great Onions, Butter, Vinegar, white Wine, a bundle of sweet Herbs, and over all these lay the aforesaid skin of the Mutton a lit∣tle warm'd in this last liquor.
Boil them very tender, and laying them in a dish, let your sauce be beaten Butter, Gravy, Pepper, Mustard and wine Vine∣gar, rubbing your dish first with a clove of Garlick, running the sauce over them with a little Garlick bruised.
They which abound with Venison in many cold baked meats, may at any time stew a dish speedily thus: Slice the Veni∣son of your Pot, Pye or Pasty; then put it into a Stewing-pan over a heap of coals with some Claret wine, a little Rosemary, four or five Cloves, a little grated Bread, Sugar and Vinegar: having stew'd a while, grate on some Nutmeg, and serve it up. Since in this Section we have lastly treated
of Venison, give me leave to tell you how to recover Venison when tainted, although the discourse belong not to this particular place.
Take your Venison and lay it in a clean cloth, then put it under ground a whole night, and it will remove the corruption, stink or savour: Or, you may boil Water with Beer, Wine, Vinegar, Bay-leaves, Tyme, Savory, Rosemary and Fennel of each a handful; when it boils put in your Venison, parboil it well, and press it then, season it, and use it as you shall think fitting.