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Take a Coller of Brawn, and cut from it seven or eight thin round slices, lay this on a Plate, and put into an Oven; when it is enough, serve it with juyce of O∣range, Pepper, Gravy and beaten But∣ter.
Make a sheet of Paper into the fashion of a dripping-Pan, then take some interlarded, Bacon and cut it into very thin slices ta∣king off the rind: lay this Bacon in your paper, and put it over the fire upon a Gridiron, if the fire be not too hot, it will broil very cleanly.
Having taken out the brains and cleansed the head, boil it very white; then take it up and scotch it with your knife, salt it and baste it with Butter: when it begins to look brown, baste again and bread it, and having made a sauce of Gravy, beaten But∣ter, chopt Capers, and a little Nutmeg grated, serve it up with the brains on a a plate, which you must boil apart from the head with sweet Herbs chopt small, as Sage, sweet Marjoram and Tyme.
Take a handful of young Parsley, and shred it very small: put it into four or five raw Eggs, and beat them together; then take a little Nutmeg, Sugar, a corn or two of Pepper and Salt, and season it therewith.
Having boiled your feet tender, slit them in halves, and rowl them in Parsley and Egg: your frying-Pan being charg'd with clarified Butter, and very hot withal put in your feet, they will be presently done, which you shall know when the side that lyes downwards looks yellow, then turn them; by that time they are enough, have in readiness Parsley boil'd very tender, and beat it till it be as soft, as the pulp of a roasted Apple, then put to it a quarter of a pint of Vinegar, two spoonfuls of Sugar, and a little sweet Butter, heat it well, and pour it over the feet, then scrape on some Sugar, and so serve it up.
Slit the Calves head, as (customary) to boil, and take out the brain and the tongue, and parboil them both, & blanch the tongue, then mince them with a little Sage, a few Oysters and Beef-suet or Marrow; then put to these four or five yolks of Eggs, beaten Ginger, pepper, Nutmeg, grated Bread and Salt. Having a little parboil'd your head, dry it in a cloth, and fill the mouth and skull with these ingredients; then stuff it with Oysters and spit it; as it roasts preserve the Gravy in the Pan, in∣to
which you must put a few Oysters, sweet Herbs minced, some White wine, and a little Nutmeg: when the head is enough, pour out the liquor into a clean dish, and set it over a Chafing-dish of coals, adding to the aforesaid materials, a little Butter, the juyce of a Lemon, and some Salt, beat these up thick together, and so dish your head and serve it up.
Blanch your feet, after you have boil'd them very tender; let them stand till they are cold, then lard them thick with small lard: having so done, roast them on a small spit; being enough, take Butter, Vinegar, Su∣gar and Cinamon, & beating them up thick, pour it on your feet, and so serve them up.
Having boil'd the feet tender split them, removing the hair, which is usually about the toes of the Trotters; let your season∣ing be small Pepper, Mace, Cloves, Sait and Nutmeg beaten; then take several sorts of sweet Herbs, and pound them well; having so done, take a dozen yolks of Eggs, with a very little Water and Flowre, and
beat all these together into a batter; your pa•••• being ready hot with good store of clarifi∣ed Butter, dip in your feet into the batter and lay them into the Pan; fry them no•• too fast, and add to them some stron•• broth, Vinegar and Sugar, and so let them stew a while; then dish them up with drawn Butter, and the yolk of an Egg well beaten on Sippets; running the juyce o•• an Orange over them.
Take a Haunch or half thereof, lard it with small Lard, or stick it pretty thick with Cloves, parboiling your Venison be∣fore you spit it, and then roast it.
Take Beef-suet or Marrow, the yolks of four raw Eggs, a little Nutmeg and some Salt, and mingle these together, then take a Fillet of Veal and stuff it here∣with very thick, then roast it, preserve the gravy to make the sauce: having blown off the fat, put to it the juyce of three O∣ranges, and giving it a walm or two, pour in your sauce and dish it up.
Having larded your Hare with small Lard, and stuck him with Cloves pretty thick, then make a Pudding of grated Bread, Currans, Eggs, Sugar, grated Nut∣meg, beaten Cinamon, and a little Salt; you may do well to add some sweet Cream: with this Pudding made pretty stiff, stuff the Hares belly and roast her: Venison sauce is as proper as any what∣ever; but for variety you may take Nut∣meg, Ginger, beaten Cinamon, boil'd Prunes, Pepper and Currans strained, Bread grated, Sugar and Cloves, all which you must boil together, till they are as thick almost as Custard.
Some will roast a Hare with the skin on, making a stuffing of all manner of sweet Herbs, minced very small, and wrapt up in Butter made into a Ball: this they put into the Hares belly, pricking it up very close; all the while it is roasting with the skin on it, it must be basted with Butter: being almost enough, then strip the skin off, and stick Cloves on his back and sides, bread it very well with grated Man∣chet, Flowre and Cinamon, then froth it up and dish it: the usual sauce is Claret
wine, Vinegar, Sugar, Cinamon, Ginger, boil'd up to a moderate thickness.
Having skin'd part of the Fillet, cut it into thin slices, and hack it with the back of your knife; then take some Pepper and Salt, and mingle them with Tyme and Sage minced extraordinary small; having season'd your Collops herewith, put them on a Gridiron: being enough, dish them up, and sauce them with drawn Butter, Vinegar, Mustard and Sugar.
Take two or three Lambs heads, and having cleans'd them by soaking them in several waters, and taking out the brains, fill the head with a pudding or what farcing you shall like best; your Lambs heads being almost roasted, put on as many Lambs tongues with as many sticks of Oy∣sters as you have heads, let your tongues be parboil'd, blancht and larded, and with your tongues and Oysters have Sweet∣breads amongst them; then having some Gravy drawn with Claret wine, put to it two Onions, a faggot of sweet Herbs, a couple of Anchovies, and a large Nutmeg:
your Tongues being throughly roasted, slit them and put them into your Wine and Gravy, drawing your Sweet-breads and Oysters at the same time; then dish up your heads on Sippets well soaked in strong Broth, then lay the sides of your Tongues about the Heads by the sides of your Dish, placing your Oysters and Sweet-breads all over your Tongues and Heads; then pour on your lair with a ladleful of drawn But∣ter, and serve them up.
Take the Head of your Lamb and prick it backwards over the shoulder, tying it down; then lard it with Bacon, and draw it with Tyme and Lemon-pill: this being done, make your farcing or pudding of grated Bread, sweet Herbs, Beef-suet, some Flowre, some forced meat minced small; then season it with Cloves, Mace, Ginger, Cinamon and Salt, with some grated Nut∣meg; add hereunto the yolks of four Eggs and some sweet Cream, then wrap this composition in the Caul of the Lamb, and stuff the belly thereof with it, and then prick it up close; when it is roasted enough, serve it up with Venison sauce.
In the casing your Leverets, cut not off neither their ears nor hinder legs, but harl one leg through the other, and cut a hole in one ear to contain the other; in this manner roast your Leveret; while it is roast∣ing, make your sauce with Winter-Savory, sweet Majoram, Tyme and Parsley minced very small, mince also some yolks of hard Eggs, the Liver of the Leveret parboil'd with some Bacon and Beef-suet, boil these up well in a strong Broth and Vinegar: being boiled, put thereunto drawn Butter, some Sugar and a grated Nutmeg, dish up your Leverets on this sauce with slices of Lemon.
Take a quart of large Oysters, and par∣hoil them in their own liquor; having drain'd the liquor from them, wash them in White wine, then dry them and season them with Salt and Nutmeg, stuff the shoulder very thick with these, and lard it here and there with Anchovies: being at the fire, baste it with Claret wine; then take the bottoms of eight Hartichokes
boiled very tender, and cleared from their strings, put these into beaten Butter, with the Marrow of as many Marrow-bones; then set them by the fire, that they may not cool, putting to them the Gravy of the Mutton, some Salt and sliced Nutmeg, with the juyce of two Lemons, and about a pint of great Oysters, being first parboil'd; your Mutton being roasted, dish it up, ha∣ving added to your sauce an Anchovy, some White wine, a whole Onion, stript Tyme, and all boil'd up together. Let your Mutton lye in the middle of the dish, placing your Hartichokes round the dish brims, putting the Marrow and Oysters on the Hartichokes bottoms, with some sliced Lemon on the Mutton, and thus serve it.
Whilst your shoulder of Mutton is roast∣ing, make ready your sauce in this manner: take the Gravy, Claret wine, grated Nut∣meg, Pepper, sliced Lemon, and Broom∣buds, put these in a Pipkin together with a little Salt, let them stew a little while to∣gether, then dish up your Mutton, and pour in the sauce into the Dish, garnish it with Barberries and sliced Lemon.
Mutton is a common sort of Flesh among
the English, and because generally fed on in Noblemens houses, as well as in those of mean degree, there are found out many ways of dressing the several joynts which belong to the sheep; fearing I shall be too prolix, if I begin to treat thereof, I will wave and give you a short account of what sauces are most used and esteemed for Mutton.
Some are for Gravy, Samphire, Capers and Salt stew'd together; others are for Oyster liquor and Gravy boil'd together, with Eggs, Verjuyce, juyce of Orange, and slices of Lemon all over: A third sort are for Onions chopped with sweet Herbs, Vi∣negar, Gravy and Salt boil'd together: A fourth is only for Parsley chopped and mingled with Vinegar: A fifth is for Ver∣juyce, Butter, Sugar, Gravy with minced Parsley, or pickled Capers and Gravy, or Samphire cut an inch long and Gravy, or Onions, Oyster liquor, Claret, Capers pickled, Cucumbers, Broom-buds, Gravy, Nutmeg and Salt boiled together. Last∣ly, whole Onions stew'd in Gravy, White wine, with Pepper, Capers, Mace and slices of Lemon; or Water, Claret, sliced Nutmeg and Gravy boiled up together.
Some may be ignorant what a Jegget of Mutton is, for their information it is a Leg with half the Loin cut to it; you must roast it thus: draw it with Tyme and Le∣mon-pill; be sure to save the Gravy that proceeds from it, and put thereto a cou∣ple of cut Onions, two or three Ancho∣vies, and a pretty quantity of Elder Vine∣gar; after these have boiled together a little while, put to it some minced Capers and Samphire, with a Nutmeg sliced, add∣ing your Gravy and some Oyster liquor. This is a sauce for any joynt of Mutton.
After you have boiled and blanched your Tongue, set it by; and when it is cold, cut a hole in the butt-end thereof, and mince the meat you take from thence, with some sweet Herbs finely minced therewith, the yolks of Eggs sliced, some Pippins and Beef-suet chopt very small, some Salt and beaten Ginger; having fill'd the hole of your Tongue with these materials, stop it with a Caul of Veal, lard it with small Lard, and roast it: for your sauce you must have Butter, Gravy, juyce of Orange
or Lemon, and some grated Nutmeg, garnish it with sliced Lemon-pill and Barberries.
Take your Tongue and Udder and par∣boil them well, then blanch the Tongue, and lard them both with great Lard; but first you must remember to season them with Pepper, Nutmeg, Ginger and Cinamon, then roast them and baste them with But∣ter; and when they are almost roasted bread them with grated Bread, or dress them with Flowre, mingling therewith some of the forenam'd spices beaten small; dish them up with a little Butter, Gravy, Juyce of Orange, Sugar and slices of Lemon.
Take your Tongue and Udder, and boil them till they be enough; then with your knife, cut them into slices, beginning at the butt-end, and ending within three inches of the tip or small end, which you must cut length-ways for Sippets; then take a handful of several sorts of sweet Herbs, as Tyme, Winter-Savory, &c. mince them very small, and put them to the Tongue and Udder; to these add the yolks of eight Eggs; and so commix all these together: having so done, fry them in clarified But∣ter,
then turn them out into a stew-Pan, and set it over the fire with White wine, Sugar, Ginger, beaten Cinamon, a little Vinegar, a sprig or two of Rosemary, a handful of Bread grated; as it boils up, put into it a ladleful of drawn Butter, then serve it up with the slices of your tips and small end of Tongue and Udder; after this run your lair all over it.
First boil, and then blanch them, split them, and fry them in clarified Butter, or you may bone them, and fry them in But∣ter, strong Broth and Salt; having fryed a while, put into the Pan some green Chibbolds and minced Parsley, some beaten Pepper, Tyme and Spearmint chopt very small; when almost enough, make a sauce of the yolks of half a dozen Eggs dissolved in Vi∣negar, some Mutton Gravy, a little Nut∣meg with the juyce of Oranges or Lemons; after this manner dish them up.
Your Neats feet must be first boiled and blanched, and when they are cold lard them, and make them fast to a small spit, baste them with Butter, Vinegar, Sugar, and a little Nutmeg; being enough, have in
readiness a sauce made of Claret, White wine Vinegar, and toasts of brown wheaten Bread strained with the Wine through the Strainer; then add thereto Ginger and beaten Cinamon, a few whole Cloves, put all into a Pipkin, and stir it with a branch of Rosemary till it be reasonably thick.
Take Oxe-Pallets, Lambstones, Cox∣combs and the stones, parboil these and blanch them; then take half a dozen Rails, Snites, Quails, Ox-eyes or Larks, and make them ready for the Spit; having got in readiness, interlarded Bacon, Sage, &c. draw on a Bird upon your small spit, then a slice of interlarded Bacon, and a Bay-leaf, then Lambstones, Cox-combs and Stones with some large Oysters larded, then Bacon and a Sage leaf, then a Bird, and so on till you have spitted all the Birds; then take the yolks of three Eggs, fine grated Manchet, Salt, Nutmeg, Tyme and Rosemary minced very small, and with this baste your spitted composition, as soon as you find them begin to roast: in the mean time get the bottoms of Hartichokes boil'd and quater'd, and dip them with Marrow
into Batter, and so fry them: the roast be∣ing enough, rub the bottom of your Dish with Garlick, then place your Birds in the middle, place the Pallets by themselves, Lambstones by themselves, the Combs, Stones and Sweet-breads apart by them∣selves; and lastly, the Hartichokes and Marrow distinct from the rest: let your sauce be Butter, Anchovies, sliced Onion, Salt, Oyster liquor, Nutmeg, Gravy and White wine, set a little over the fire, pour this on, and serve it up, garnish'd with sliced Lemon.
Take a Pig that's newly kill'd, and be∣ing drawn fley him, then wipe him very dry with a cloth; lay him aside and make a hard meat with grated Bread, half a do∣zen yolks of Eggs, Cream, minced Tyme, Beef-suet, Salt, Cloves and Mace beaten; with this Pudding made pretty stiff, stuff the belly of your Pig, and skuer it up close, and sticking it full with sprigs of Tyme, lay it down to the fire, with a Dish under it, in which is Claret wine, Tyme, a sliced Nutmeg, a little Vinegar and Salt, as it roasts, baste the Pig herewith; being e∣nough, froth it up with Butter: then take
the sauce into which it dropt, and putting thereto a large piece of Butter with som•• minced Lemon, beat it up thick, and di•• your Pig therein.
Having drawn your Pig very clean at vent, taking out his guts, Liver and Lights, wipe him well, cutting off his feet and truss him, and prick up the belly; being laid to the fire, be careful of scorching him; when you perceive the skin to rise up in blisters, pull off the skin and hair, having clear'd him of both, scotch him down the back, and baste him with But∣ter and Cream; then take Currans, Salt, Sugar and grated Bread mingled together, and dredge him therewith, continuing so to do till he is breaded above half an inch•• thick: being roasted enough, serve it up with sauce made of Vinegar, whole Cloves, whole Cinamon, and Sugar boil'd up to a consistency.
Having scalded your Pig, clear him very well from hairs, and wash him clean, then put Sage and some houshold Bread into his belly, prick it up and roast him; baste him
at first with some Butter and Salt, but quickly wipe it off, keeping him continu∣ally rub before a quick fire; being almost ready, baste him very well, and then throw on him a great deal of Salt, turning him backwards and forwards before the fire, which will make his crackling very crisp. For the sauce let there be Sage minced small, with Currans well boil'd in Vine∣gar and Water, and thereunto the Gravy of the Pig, a little grated Bread, the Brains, some Barberries and, Sugar; give these a walm or two, and serve the Pig on this sauce with some beaten Butter.
Let your Rabbets be very well parboil'd, then cut them in halves or quarters, flowre them, and put them into your Pan with sweet Butter, let them fry moderate∣ly; then get your lair ready made of the yolks of five Eggs well beaten, with half a pint of White wine and strong Broth, a grated Nutmeg, and a handful of Parsley boil'd up green, and chopt small with a little Sugar; you may put thereto some roasted Potatoes or Hartichokes bottoms sliced, let these be put into the Pan with your Rabbets, and keep them shaking over
the fire until it be ready to boil; then dis•• your Rabbets on Sippets, and pour o•• your lair as thick as drawn Butter, garnis•• it with Lemon, Barberries, and boile•• Parsley.
Take the bone out of a Leg of Mut∣ton, and slice it into very thin slices, cros•• the grain of the meat; then beat them o•• hack them with the back of a knife, the fry them in very good Butter, salting the•• before you put them into the Pan; being fryed, put to them grated Nutmeg, juyc•• of Orange, Gravy and a little Claret; giv•• it a walm, dish it up and run beaten Butte•• over it.
Or having boned your Mutton, 〈◊〉〈◊〉 your Collops round the Leg as thick as trencher, hack them, season them with Sa•••• and broil them on a clear Charcoal-fir•• broil them up quick and turn them; being enough, sauce them with Gravy, juyce•• Orange, Nutmeg and Capers.
Take a Leg of Veal, and take out th•• bone, then cut it into thin slices, knoc••••
them with the back of a cleaver, season them lightly with Salt, and take Lard of an inch long, and draw through every piece: having so done, fry them in clarified stuff, or rather in good sweet Butter: being near upon ready, make a sauce of Claret, and Anchovy, some Mutton Gravy, and let it stand a very little on the fire, then rub your dish with Garlick, lay in your meat and pour your sauce thereon, garnish it with slices of Lemon.
Boil your Tongues and peel them, then cut them into thin slices, and put them in∣to the yolks of half a dozen Eggs beaten with Nutmeg, Sugar, Salt and Cinamon, with a handful of Currans; neither will it be irrequisite to add the core of a Lemon cut into square pieces; let your Pan be just ready, as you have done this last, and put these ingredients into the Pan by spoonfuls: being fryed (but have a care of the least burning, for that will spoil all) serve them on Sippets, with sauce made of Sack, sweet Butter and Sugar, and serve it hot, scraping on Sugar.
Take a Loin of Pork, and take off the skin, then cut the leaner flesh into thin slices; then take a Rowling-pin, and beat them as thin and as broad as you can; then laying them on the dresser spread a∣broad, strow on them some Salt and Sage minced very small, and put them on your Gridiron, then season the other side as the former: when they are enough, dish them up on drawn Butter, Vinegar and Mustard with a little Sugar.
Take a knife and open the lower end of your Breast of Veal close between the skin and the ribs; then take some Veal and mince it small, with Tyme and fat Bacon chopped small, some beaten Cloves and Mace, Salt, and four yolks of Eggs, mingle these well together, and fill your Breast therewith, skuering it up, lay it to the fire, save the Gravy, and beat it up with Butter, and the juyce of Oranges for sauce.
You may make your Pudding thus: Otherways take three or four yolks of Eggs, some grated White-bread, Currans clean
picked and well washed, Cream, Rose∣water, Cloves and Mace finely beaten, a little Saffron, Salt, Beef-suet chopped small, sliced Dates and Sugar, make it up pretty stiff, and fill the breast therewith.
Draw your joynts with Tyme, spit ei∣ther one or other, and lay it to the fire; then take some great Oysters parboil'd, and put to them Parsley, Tyme, and Win∣ter-Savory minced small, with the yolks of four Eggs boiled hard and minced small; then take Bacon and cut it into slices four square, and somewhat bigger than your Oysters; then have in a readiness two square Rods about the bigness of your little finger, and spit thereon a piece of Bacon, and then an Oyster so long, till you have spitted all your Oysters and Bacon, then tye these rods on your Veal; when it is about three quarters roasted, set under your roast a Dish with some Claret, minced Tyme, and a Nutmeg grated: your Veal being ready, cut off your rods, and slip your Bacon and Oysters into the Wine, putting them into a Pipkin with the yolk of an Egg, and let them boil up thick with drawn Butter; pour this lair all over
your Veal, and serve it up: Thus you may roast a Fillet or Leg.
Take a Fillet of Veal, and cut from thence large Collops, and hack them or beat them with the back of your chopping knife or rowling-pin; season them with Cloves, Nutmeg, Mace and Salt; then take some sweet Herbs and Beef-suet, and mince them very small; add to them the yolks of six Eggs; then spread your Collops, and strow on your farcing, rowling them up very close; now spit them and roast them: prepare your sauce against they be ready, made of the Gravy, that drops from them, some Claret wine, strong Broth and sweet Butter beaten up to a reasonable thickness.
Take Tyme, Winter-Savory, sweet Mar∣joram and Beef-suet; and then mince them very small, beat some Cloves and Mace, adding to what is abovenamed, Salt, grated Bread, four or five Dates cut small, and a handful of Pine kernels blanched; mix all these together with Verjuyce, and the yolk of an Egg: having so done, make little
holes in your Veal, and stuff it herewith very thick, then roast it well: the sauce must be Butter, Vinegar, Sugar, Cinamon and Ginger beaten, work your sauce up thick, then dishing your Veal, pour on your sauce and garnish it with slices of O∣range.
Cut your Veal into four or five pieces, you may either lard it or let it alone; but if you do, let the Lard be small, then sea∣son each piece with Salt; then broil them on a Gridiron over a soft fire with some branches of Sage and Rosemary between the Chine and the Gridiron; being broiled, sauce it with Gravy, Butter, and juyce of Orange beaten up thick.
Cut the fattest part of a Hanch of Veni∣son into slices about half an inch thick, salt each piece and broil them on a soft fire ve∣ry leisurely; when they have soaked a pretty while, bread them, and serve them with Gravy only: Thus you may broil a Chine or side of Venison, being first boiled and seasoned with a little Salt.
If your Venison hath been seasoned, wa∣ter it first, then stick it with short sprigs of Rosemary, lay it to the fire, roast it not too much; and let your sauce be half a pint of Claret, a handful and a half of grated Bread, some Cinamon, Ginger, Su∣gar, and a little Vinegar, boil all these to∣gether so long till they are as thick as Pan∣cake Batter, then dish up your Venison thereon.
Take a Hanch of Venison, and cut part of it into Collops; then hack it with the back of your knife; and having stuck it with small lard, take a handful of Parsley and Spinage, good store of Tyme, a little Rosemary, with other sweet Herbs, and mince them very small with Beef-suet; put these into a dish together, with the addi∣tion of beaten Cloves, Nutmeg, good store of Salt, the yolks of seven Eggs, mingle these all together with your hands, then spit your Collops on a small spit, inter∣mixing your Herbs, and so tye them all to∣gether: set a dish under them to save the Gravy, in which you must put some Cla∣ret;
being almost roasted, put your dish over the coals with grated Bread, beaten Cinamon, Vinegar and Sugar; stir these together with your wine, and a ladleful of drawn Butter, make not your lair too thick, and dishing your Venison, pour it there∣on.