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HAving taken the seeds out of your Mel∣lon, cut it round two fingers deep, then let your farcing or stuffing be grated Bread, beaten Almonds, Rosewater and Sugar, with some of the Pulp of the Mel∣lon stamped with it, also Bisket-bread pul∣verized, some Coriander-seed, candied Lemon-pill minced, some beaten Mace
and Marrow minced small, beaten Cina∣mon, yolks of raw Eggs, sweet Herbs, Saf∣fron and Musk a grain, then fill your rounds of Mellons, and put them in a flat bottom'd Dish with Butter in the bottom, and so bake them.
Let your sauce be made of White wine and strong broth strained with beaten Al∣monds, Sugar and Cinamon, serve them on Sippets finely carved, give this Broth a walm, and pour it on your Mellons, with some fine scraped Sugar, dry them in the Oven, and serve them.
In the same manner you may do them whole, also Cucumbers, Pompions, Gourds, great Onions, Parsnips, Turnips, Car∣rots, &c.
Take Mutton, Veal or Lamb, mince it and put to it some grated Bread, yolks of Eggs, Cream, Currans, Dates, Sugar, Nut∣meg, Cinamon, Ginger, Mace, juyce of Spinage, sweet Herbs, Salt, and mingle all together, with some whole Marrow: if you would have your farcing look yellow use Saffron water.
Or you may use this farcing: take a Calves Udder boiled and cold, and stamp
it with Almond-paste, Cheese-curds, Sugar, Cinamon, Ginger, Mace, Cream, Salt, raw Eggs, and some Marrow or But∣ter.
Take part of a Leg of Veal, and mince it with some Beef-suet, sweet Herbs, grated Bread, Eggs, Nutmeg, Pepper, Ginger, Salt, Dates, Currans, Raisins, candyed O∣ranges, Coriander-seed, and a little Cream, bake or boil them, you must thicken them with the yolks of Eggs, Sugar and Ver∣••uyce, and serve them on Sippets, strow on Sugar, and garnish your Dish with Lemon sliced.
Take Rice-flowre and strain it either with Cream or Goats-milk, and the brawn of a Capon roasted, minced and stamped, boil them to a good thickness, with some Marrow, Rosewater, Sugar and Salt, with some Nutmeg, Almond-paste, and beaten Mace, when they are cold, fill your Poultry herewith, or farce any other joynt of meat proper for farcing.
Take your Livers when they are raw, and cut them into square pieces about the bigness of small dice, cut as much inter∣larded Bacon in the same form, with some sweet Herbs chopped very small, add there∣unto some yolks of Eggs, beaten Cloves, Mace, Pepper and Salt; and if you please some Prunes and Raisins of the Sun, some grated old Cheshire Cheese, a clove or two of Garlick, and fill your Fowl whether you roast it or boil it.
Take Veal and Beef-suet, and mince them together, and let your seasoning be Cloves, Mace, a few Currans, Salt, and the bottoms of Artichokes boiled, and cut into small squares, mingle these together with Pine-apple-seed, Pistaches, Chesnuts, yolks of Eggs, and fill your Fowl here with.
Take some of the flesh of a Leg of Mut∣ton, and mince the meat small with Beef-suet, Penniroyal, sweet Marjoram, Tyme and other sweet Herbs, add thereunto
grated Bread, Dates, Currans, Raisins O∣range minced small, Ginger, Pepper, Nut∣meg, Cream and Eggs, farce your Fowl herewith, and boil or roast them, let your fauce be Marrow, strong Broth, White wine, Verjuyce, Mace, Sugar and yolks of Eggs, strained with Verjuyce, serve them in on fine carved Sippets and sliced Lemon, Grapes, &c.
Cut a pretty big hole in a Leg of Mut∣ton, and the flesh that you take from thence mince with Beef-suet or Bacon, sweet Herbs, Pepper, Salt, Cloves and Mace, and two or three cloves of Garlick, raw Eggs, two or three Chesnuts, work up these in∣gredients together, and fa••••e your Leg there∣with; when you have prick'd it up, either roast it or boil it, make sauce with the re∣mainder of the meat, and stew it on the fire with Gravy, Chesnuts, Pistaches or Pine-apples, bits of Artichokes, Pears, Grapes or Pippins, and thus serve it.
Mince some Lamb with Suet, Parsley, Tyme, Savory, Mary-golds, Endive and Spinage; being finely minced, mingle here∣with
with grated Bread, grated Nutmeg, Cur∣rans, Dates, yolks of Eggs, Rosewater and Verjuyce.
Having minced some of a Leg of Veal, cut your lard like Dice, and put to it with some minced Penniroyal, sweet Marjoram, Winter-savory, Nutmeg, a little Cammo∣mile, Pepper, Salt, Ginger, Cinamon, Sugar, and incorporate these together, then fill some Beef-guts herewith, and stew them in a Pipkin with some Claret wine, let not the guts be above three inches long, infuse in the stewing large Mace, Capers and Mar∣row; being enough, serve them on Sippets with sliced Lemon and Barberries, and run them over with beaten Butter, and scrape on Sugar.
Mince Mutton with Beef-suet, Orange∣pill, grated Nutmeg, grated Bread, Cori∣ander-seed, Pepper, Salt, and yolks of Eggs, mingle all these together, and stuff your Ve∣nison; let your Sauce be Gravy, strong Broth, Dates, Currans, Sugar, Salt, Le∣mons and Barberries.
Thus you may farce a Leg or Breast o•• Veal, Loyns of Beef, Mutton, or any joyn of meat.
Mince a Leg of Mutton or Lamb with Beef-suet, with all manner of sweet Herbs, also Cloves, Mace, Salt, Currans, Sugar, and fill the Leg with half the meat, then make the rest into little Cakes, as broad as a half Crown, and stew them in a Pipkin with strong Mutton Broth, Cloves, Mace and Vinegar, you may either boil, bake or roast the Leg.
Mince a Leg of Mutton with sweet Herbs, put thereto grated Bread, minced Dates, Currans, Raisins of the Sun, a little Orangado or preserved Lemon sliced thin, a few Coriander-seeds, Nutmeg, Pepper and Ginger, mingle all together with some Cream and yolks of Eggs, work it toge∣ther very well, then wrap the meat in a caul of Mutton or Veal, and so either boil or bake it.
Boil some Eggs till they be very hard,
then separate the yolks from the whites, and divide them into halves, then pound the yolks in a stone Morter with March∣pane stuff, and sweet Herbs chopped very small, add these unto the Eggs with Sugar and Cinamon finely beaten, mingle all to∣gether with Currans and Salt, fill the whites and set them by; then have preserved O∣ranges candied, fill them with March-pane∣paste and Sugar and set them by; then have boil'd Asparagus minced with Butter and a little Sack; have next boil'd Chesnuts blanched and Pistaches, then Marrow steeped in Rosewater, and fryed in Butter; after this have green Codlings sliced, mix'd with Bisket-bread and Eggs, and fryed in little Cakes; next have Sweet-breads or Lambstones, and yolks of Eggs dipt in Butter and fryed; then have Pigeon-pee∣pers and Chicken-peepers fryed, or any small Fowl, and some Artichokes and Po∣tatoes boiled and fryed in Butter, and some balls as big as a Walnut made of Parmisan, dipt in Butter and fryed; set these all by se∣verally, as you did the first. Put all these in a great Charger, and place the Chickens, o•• whatever Fowl you have in the middle of the Dish, then lay a lay of Sweet-breads, then a lay of Artichoke-bottoms and Mar∣row,
and on them some preserved Oranges round that place your hard Eggs, frye•• Asparagus, yolks of Eggs, Chesnuts an•• Pistaches then your green Codlings stuffed the Charger being full, put Marrow all o∣ver with the juyce of Oranges. Some do it thus: Take two pound of Beef-marrow, and cut it as big as great Dice, and a pound of Dates cut into small squares, then take a pound of Prunes and stone them, and a pound of Currans, put these aforesaid into a Platter, with twenty yolks of Eggs, a pound of Sugar, an ounce of Cinamon; having mingled all these together, take the yolks of twenty Eggs more, strain them with a little Rosewater, a little Musk and Sugar, fry them in two Pancakes with a little Butter; being fryed yellow, lay it in a Dish, and spread the former Materials thereon, then take the other and cut it into thin slices as broad as your little finger, and lay it over the Dish like a Lettice-window, set it in the Oven a little, then fry it.