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HAving boil'd your Cockles out of the shells and cleans'd them well from gravel, then break ten Eggs, and put your Cockles therein with Ginger, Nutmeg and Cinamon, beat them together with some grated bread, with half a pint of Cream; having made your Butter pretty hot in the Frying-pan, put in your Frigassie, ever and anon supplying the sides of the Pan with
a little Butter: when it is fryed on the one side, Butter your Plate and turn it, adding some fresh Buttet to your Pan, in with it again, and fry it brown; then dish it up, squeezing some juyce of Lemons thereon, strowing on Ginger and Cinamon. If you have a desire to have it be coloured green, you may do it with the juyce of Spinage, if so, quarter your frigassie.
In like manner you may frigassie Prawns, Periwinkles, or any other small shell-Fish.
Take a Carp whilst living, draw and wash it, removing the Gall, Milt or Spawn; having so done, make a pudding of Al∣mond Paste, grated Manchet, Currans, Cream, grated Nutmeg, raw yolks of Eggs, Carraway-seed, candied Lemon-Pill, and Salt, make it stiff, and put it through the Gills into the Carps belly. You must roast it in an Oven upon two or three cross sticks over a brass Pan, turn it and let the Gravy drop into the Pan till roasted enough: put to it, when disht, a sauce made of White wine or Claret, the Gravy of the Carp, a couple of Anchovies dissolved therein, Nutmeg and Manchet grated, beat them up thick with some sweet Butter, and the
yolk of an Egg or two, pour this sauce on your Fish.
Otherways you may take a large live Carp, and when it is scaled and drawn, make a little hole in the belly, and with the Pudding aforesaid, force his belly full, then put it on a spit, having stitcht the hole up close: when it is enough dish it on Sippets, adding to the Gravy, which you must carefully save, some Oyster liquor and drawn Butter; your lair ought to be pretty thick: then garnish your dish with small Fish fryed, as Smelts, Roches, Gud∣geons, &c. as also some shell-Fish stew'd or fryed.
Take a full grown Carp, scale it, and scrape off the slime, then wipe it clean, draw it and wash out the blood, then steep it in White wine, Wine-Vinegar, with three or four Cloves of Garlick, large Mace, whole Cloves, gross Pepper, sliced Ginger and Salt; let it steep thus two hours and a half, then put a clear scoured Gridiron on a slow fire, and broil it thereon, baste it with some sweet Sallet Oyl, in which was infused Tyme, Sprigs of Rosemary, Par∣sley, sweet Majoram, and some few Bay∣leaves:
being broil'd enough, or near upon, boil up the ingredients it was steeped in for sauce, adding thereto some Oyster li∣quor; then dish it with the Spices on your Carp, and the Herbs round about, then run it over with drawn Butter.
Take a good large fat Conger, draw, wash it and scrape away the slime, then cut off the Finns, and spit it like a Roman S; after this put some beaten Nutmeg into the belly thereof, with Salt, stript Tyme, and some large Oysters parboil'd, roast it with the skin on, and preserve its Gravy for sauce. You may otherways roast it cut into pieces three inches long, placing Bay-leaves between every piece: when it is near enough, take the Gravy and boil it up with Claret wine, Wine Vinegar, beaten Butter, and a couple of Anchovies dis∣solved, with two or three slices of Orange.
Scald a fat Conger, then cut him into pieces, salt and broil it, baste it with Rose∣mary, Tyme and Savory steept in Oyl; and when enough, serve it up with the sprigs of those Herbs and Parsley about
it in beaten Butter and Vinegar.
Scald your Conger, and cut off the Fins, then splat it, flower it, and fry it in clarified Butter crisp, sauce it with beaten Butter and Vinegar, juyce of Lemons, garnish it with fryed Parsley, fryed Ellicsanders or Clary in Butter.
After you have boil'd your Crabs in Water and Salt, steep them in Oyl and Vi∣negar, well incorporated by beating; then put your Gridiron over a soft fire, and put your Crabs thereon; as they broil baste them with Rosemary branches; being broil'd, serve them up with Oyl and Vine∣gar, or Vinegar and beaten Butter, with the Rosemary Branches they were basted with.
Take out all the meat of the body of your Crabs, and breaking the claws, mince the meat thereof into the rest, and add thereto a little Claret wine, some Fennel minced, and a grated Nutmeg; let these boil, then put in a little drawn Butter, Vi∣negar,
and the yolks of two Eggs; then put the meat, being enough, into its pro∣per shell, and garnish it round with the small leggs, in the buttering put some Ci∣namon and Ginger.
Boil some large Crabs, and take the meat out of the great Claws, flowre and fry it, then take the meat out of the body, strain the one half for sauce, and the o∣ther reserve for frying, and mix it with grated bread, Almond Paste, Nutmeg and Salt with yolks of Eggs, fry it in clarified Butter, first dipt in Batter; then let your sauce be beaten Butter with juyce of O∣range and grated Nutmeg, beaten up thick with some of the strained meat: Then run it over with beaten Butter, placing the little leggs about the meat, and fryed Par∣sley round the dish brim.
Make choice of a large Silver Eel, draw it, fley it, and cut it in pieces, somewhat longer than your middle finger; then spit it on a small spit, placing between every piece a Bay-leaf, or instead thereof you may use Sage-leaves; spit your pieces cross ways: being throughly roasted, (for other∣wise
it is dangerous meat) serve it with Butter beaten up thick, with juyce of O∣range or Vinegar and beaten Nutmeg; o∣therwise you may dredge it with beaten Carraway seed, Cinamon, and grated Bread, and serve it up with Venison sauce.
Strip a good large Silver Eel, and cut it into pieces four inches long; when you have well dry'd them, put them into a Dish; then take some Salt and Mace, Nut∣meg and a little Pepper beaten small, with a piece of Lemon-pill, two or three Oni∣ons and Tyme small minced; strow these ingredients all made very small on your pieces of Eel with yolks of Eggs, and be sure that you mingle in your seasoning well with your hands; then spit your Eel cross ways on a small spit, putting a Sage leaf between each piece; you may chuse whe∣ther you will turn them round constant∣ly, letting them stand on the one side till they hiss and grow brown, and then turn the other side to the fire; save your Gravy in the Dish, wherein the Eel was seasoned, baste it with drawn Butter; then put to your Gravy Claret, minced Oysters, Nut∣meg grated, and a pretty big Onion, give it a
walm with a little drawn Butter, and dish up your fish, running your lair over it.
Splat a large Eel down the back, joynt∣ing the back-bone; being drawn and the blood washed out clean, leave the skin on, cutting it into four equal pieces, Salt them and baste them with Butter, broil them on a soft fire; being enough, serve them with beaten Butter and juyce of Lemon, with sprigs of Rosemary round about them.
Let your Fish be very dry, then wash it over with Butter, strowing good store of Salt over that; having first cut it into seve∣ral pieces: then having your Gridiron very clean, set it over the fire, till it be exceed∣ing hot, and wash the barrs with Butter; then put on your Fish upon the Gridiron, with the salted side towards the fire, but∣tering the upper side; when you think them enough on the one side, turn them upon the other, basting still the upper side; the extraordinary seasoning will so bind the Fish that it will not break; being ready, dish it up with beaten Butter and juyce of Orange.
Take a Jole of Ling boil'd and cold, and cut it out into pieces about the bigness of your thumb, then make a batter of a very little flower, and eight yolks of Eggs; your Pan being over the fire with clarified Butter, and very hot, dip your Ling into the batter, and fill your Pan therewith; or you may fry it without batter, only flower∣ing it, and so fry it in clarified stuff; being enough, dish it up, and lay on your Ling half a score patched Eggs, then run over the Ling with drawn Butter; you may Oyl your Ling instead of Butter, if you please.
Take your Lobsters and half boil them, then take the meat out of the shells, lard the meat of the claws, tail, and legs with fat salt Eel; then spit this meat with some salt Eel on a small spit with Sage or Bay-leaves between every piece, stick on the Fish some Cloves with some sprigs of Rose∣mary: let the barrel of the Lobster be roasted whole, basting them with sweet Butter; let your sauce be made of Claret wine, the Gravy of the Fish, juyce of O∣range,
Anchovies, with some Butter and Nutmeg beaten up thick.
Take the tails of your Lobsters, and split them long-ways into two, then crack your claws and put them over the Gridiron, with the barrel whole salted, baste them with sweet Butter, Tyme, Rosemary, Parsley and Savory; being enough, serve it up with Butter and Vinegar.
Take out the meat of the barrels, and put thereto some Claret wine, the yolks of two Eggs, a little minced Fennel and grated Nutmeg, then let it boil up with the meat of the tails and claws with drawn Butter and Vinegar; dish them up on Sippets in Saucers on a plate, garnish them with Fen∣nel and Bay-leaves.
Take your Lump and fley him, then splat him, and having divided him, cut each side into two pieces, then season it with Salt, Nutmeg and Pepper; your Pan being hot, fry him with clarified Butter, and dish it up with slices of Oranges, Goosber∣ries,
Grapes, Barberries and Butter.
Take it and fley it, and cleanse it well within; then season it with Salt, Mace, Pepper and Nutmeg, put into the belly an Onion, and a Bay leaf, roast it and serve it up with beaten Butter and slices of Lemon.
Let your Mullets be drawn, scaled, scotched, wash'd clean, and then wiped dry; having flowred them, fry them in clarified Butter: being enough, dish them and sauce them with Claret, sliced Ginger, grated Nutmeg, Anchovies, Salt and some sweet Butter beaten up thick together, gar∣nish it with slices of Lemon. The largest Mullets are best for boiling, soucing or baking, and the least for frying.
Let your Mullets be drawn and cleansed, as above specified, then lay them in a Pan or dish, and put to them some very good Sallet Oyl, Wine Vinegar, Salt, some sprigs of Rosemary, Tyme and Parsley; then lay on your Gridiron over a soft fire, and being made pretty hot, lay on your Fish, basting
it with what it was steeped in; when broil'd enough, dish it up, and sauce it with An∣chovies, juyce of Lemon, and Butter bea∣ten up to a thickness.
Having skin'd your Fish, put them into boiling Water seasoned with Salt; having lain there a little while, take them out & dry them well with a cloath; then flowre them, then take half a score Eggs, the yolks only of them, and the whites of three more, some flowre, Nutmeg, Ginger and Salt; then take a little Parsley boiled green and minced small, and beat all these together with a little Sack till the batter become thick: Having set over your Pan with clarified Butter, and being hot dip in the Maids into your batter, and so fry them brown and crisp; being enough, dish them up with Butter, Nutmeg, Vinegar, and the Livers of the Fish beaten together; then take a pretty quantity of Parsley, and fry it crisp and green, and strow it all over your Fish.
Put your Muscles into a Kettle, in which there is as much boiling Water as will co∣ver
them; being enough, take them up and beard them; then wash them in warm water, wipe them dry and flowre them; being fry∣ed crisp, dish them up with Butter, bea∣ten up with the juyce of Lemon and Par∣sley, strowed over them, fryed crisp and green.
Make choice of your largest Oysters for roasting, which you must first open, and then parboil them in their own liquor: af∣ter this wash them clean in some warm Water; wipe them dry, and let them cool; then take some very fine Lard, and lard each Oyster therewith; then spit them on a couple of skuers, strowing on them some Nutmeg, Cloves and Pepper beaten very small; bind these skuers to a spit and so roast them, basting them with Anchovie sauce, and some of their own liquor: being roasted enough, bread them with a crust of a Manchet grated, and dish them with Gravy, the fat whereof you must blow off, unto which add the juyce of Oranges or Lemons.
Open some large Oysters, and put them
in a dish with some minced Tyme, Nut∣meg and bread grated, and a little Salt; then chuse your largest bottom Oyster shells, and put therein two or three Oy∣sters, adding to them a little Butter; then place these shells on a Gridiron, suffering them thereon to boil till the lower side be brown, supplying it still with melted Butter: when they are enough, put into each shell a little Claret, grated Nutmeg, a little of their own liquor, minced Tyme with grated bread, and let them boil again; then with some drawn Butter dish them up. Scollop-shells are much better than their own to broil them in.
Take a quart of large Oysters opened and parboil'd in their own liquor, then pour them into a Cullender, saving the li∣quor, then wash them very clean in warm Water; after that wipe them dry, beard them and put them into a Pipkin with large Mace, a large Onion, a little Butter, some of their own liquor, White wine, Wine-Vinegar and Salt: having stew'd them well, set some large. Oyster shells or Scollop shells over a Gridiron, putting in∣to each shell, as many Oysters as it will
well nigh contain with some of the stewed liquor; let the fire on which they are broil'd be soft; when they are enough, fill the shells with drawn Butter, and so serve them up.
Take a pottle of large Oysters well cleans'd and parboil'd in their own liquor, then dry them and flowre them, and fry them in clarified Butter; or you may first dip them in a batter made of Eggs, Flowre, and Cream, seasoned with a little Salt: Whilst these are frying, have in readiness some butter'd Prawns or Shrimps stew'd in Cream and sweet Butter, and lay these at the bottom of your Dish, laying your Oysters fryed crisp round about them; run them all over with juyce of Oranges, and beaten Butter; with slices of Lemon on the top of all.
Season very well your Pike with Salt, and then lard him all over with pickle Herring; then season him again with bea∣ten Pepper, Nutmeg, and some minced Tyme; then tye him with packthread to your spit, not turning him constantly
round, but letting some times the back stand towards the fire, sometimes the sides; then dissolve a couple of Anchovies in Butter, and baste it therewith; after it is half roasted, take a stick of Oysters, with a Bay-leaf betwixt each and put to it; if you roast a couple of Pikes, as that you may do by tying one to the one side of the spit, and the other to the other side, then you must have a couple of sticks of Oy∣sters, placing a dish under them to save the Gravy, putting thereto some Claret, Oyster liquor, minced Tyme, and a grated Nutmeg; your Oysters being roasted, draw them into the Dish withdrawing the Bay leaves, adding thereto an Onion cut into slices; then dish up your Pike or Pikes with the back or brown side upwards; then put a ladleful of drawn Butter to your lair and Oysters, and pour it over your Pikes, garnishing them with Lemons; the best and surest way is to put your Pike in a Dish and bake it, and the same form you put him in, shift him into your dish you send him up in, and so lair him as before.
Take a Pike, scald and splat him, hack the inside with a knife, and it will be
ribbed, then wipe him dry, flowre him and fry him in clarified Butter, a little Tyme, then take him up, wipe the Pan, and put him in again with Claret, sliced Ginger, Nutmeg, two Anchovies, Salt and Saffron beaten very well, then fry him till this last liquor be half consumed; then put in some sweet Butter, shake it well, and dish it up with sliced Oranges or Lemon: you may rub the bottom of the Dish with a clove of Garlick, if you like it.
Being drawn and wash'd clean, dry it and put it into a Dish with good Sallet Oyl, Wine Vinegar and Salt, there let it steep a little while; then put on your Gridiron and broil your Pike over a soft fire, turn it and baste it often with sprigs of Rosemary, Parsley and Tyme, out of the dish wherein it was steeped; the Pike being broil'd, take the steeping and warm it on the coals, and pour it on your Fish, laying the Herbs round the Dish with slices of Oranges.
Gill, wash and dry them, season them with Salt, then broil them over a soft fire, and baste them with Butter; being enough,
serve them up with beaten Butter, Mu∣stard and Pepper: or, you may sauce them with the juyce of their own heads squeez'd between two Trenchers with some Beer and Salt.
Having drawn, wash'd and dryed, then scotch them on both sides, and broil them, let your lair be Butter and Vinegar: You may add to them in the same dish Salmon-peels, or indifferent big Trouts split; if you place the outside uppermost, each Fish will seem double, if the other side upmost, it will appear of a lovely yellow; let your lair be a ladleful of drawn Butter, a little Vinegar, and some grated Nutmeg; a top strow Parsley fryed crisp and green.
You must take out the bone in the first place, by running your knife all along up∣on the backside of your Fish, raising the Flesh on both sides from head to tail; then cut each Fish into three or four collops ac∣cording to their bigness; dry it well, and corn it with a little Salt, then flowre it, and when your clarified Butter is very hot in the Pan, put in your Fish-collops; when
almost ready, take it up and set it by the fire, or in some hot place till you have cleans'd your Pan, then put therein a ladle∣ful of Butter, some White wine and Oy∣ster liquor; it will not be amiss to take the meat of two or three Crabs, and put therein with your Flounder-Collops or Plaice, as also some whole and some minced Oysters, some Tyme minced, a Nutmeg grated, two or three Anchovies; let all these stew in a Pan, not putting in your Collops till these last mentioned ingredi∣ents have stewed a pretty while; then dish them on Sippets, and run them over with your lair; let your garnish be slices of O∣ranges, and the yolks of hard Eggs chop∣ped small: in this manner you may dress any solid or hard Fish, as Mullets, Pike, Bace, Bream, &c.
Let your Salmon be drawn at the Gills, then scale it and cleanse it from blood and slime, then lard it with a fat salt Eel, put into his belly some sweet Herbs whole, and fill it up with stew'd Oysters that are large, and some Nutmeg mingle therewith, not forgetting to put in therewith an O∣nion, and a little Garlick; then place your
Salmon in a Pan upon sticks laid a cross, and put it into an Oven with some Claret wine in your Pan with Anchovies dissolved therein, as it drops baste it with Butter, and the liquor that is in the Pan: when it is enough, take what is in the Pan and boil it up with Pepper, Nutmeg, Rosemary and Bays; blowing off the fat, beat it up thick with Butter: having laid your Sal∣mon in a very large dish, rip up his belly, and take away the Herbs, drawing out one half of the Oysters into the dish, then pour on your sauce and serve it up.
Take a Jole or Side of Salmon; if the first, cut it into three or four pieces, if the other, into half a dozen pieces; season each piece with Salt, Nutmeg, and a little Cinamon; then stick them with a few Cloves, and spit them on a small broach, laying between every piece a Bay leaf, sticking here and there some sprigs of Rose∣mary; as it roasts baste it with Butter. Let your sauce be the Gravy of the Sal∣mon, Butter, juyce of Oranges, Cinamon and Sugar; beat up the sauce indifferent thick, and garnish the Dish with grated Bread and slices of Lemons.
Take a piece of fresh Salmon, it matters not whether the middle piece or tail, and cut it into the length and thickness of your fore-finger; then take some sweet Herbs with Parsley and a little Fennel, and mince them very small; then take some Salt, Mace, Nutmeg, Ginger, Cloves, all beaten together, and put them to your Sal∣mon, with the yolks of half a score Eggs, and commix these very well to∣gether; in the mean time get your Pan in readiness full of clarified stuff and very hot, then with all imaginable expedition scatter your Fish with its ap∣purtenances, and be sure that you keep it from frying in lumps; when it is three quarters fryed, pour away your liquor from it, and in its room put in some Oyster li∣quor, some White wine, some large Oy∣sters, a couple of Anchovies, a large Onion, Nutmeg and minced Tyme: being ready, dish it, and pour thereon the yolks of four Eggs, beaten with some of the aforesaid li∣quor, and run it over with drawn Butter, garnish it with Oysters, and serve it up on Sippets.
Take a chine of Salmon, and cut it in∣to pieces, flowre it and fry it crisp and brown in clarified Butter, then take a lit∣tle Claret, grated Nutmeg, some sweet But∣ter, Oyster liquor and White wine Vine∣gar; these must be stewed a little while together; then dish up your Salmon, and pour on this sauce: having in readiness Parsley fryed green, or Ellicsanders and Sage leaves fryed in Batter, garnish it with quarter'd Oranges round the dish, with some fryed greens.
Take any part of the Salmon, whether jole or chine, and lay it a steep in Claret and Wine Vinegar, wherein you must put some whole Cloves, a littte large Mace, a clove of Garlick, gross Pepper, sliced Gin∣ger, and a little Salt; let it steep herein an hour and a half, then broil it over a soft fire, basting it with Butter, sprigs of Rose∣mary, sweet Marjoram, Parsley, Tyme, and a few Bay-leaves: when it is near upon broil'd, take the liquor wherein it was steeped, and boil it up with Oy∣ster liquor, then dish up your Fish, and
pour your lair thereon, laying the Herbs advantageously about it.
Take your Soals and draw them, then skin them and dry them, then take sweet Marjoram, Tyme, Winter-Savory, and a sprig of Rosemary, and mince these small, add hereunto some Salt and grated Nut∣meg, and season your Soals therewith mo∣derately; then lard your Soals with a fat fresh Eel, and after this steep them an hour in White wine, and Anchovies there∣in dissolved; then take them up, and up∣on a small spit roast them, put the dish; wherein they were steeped, under them, baste them with Butter, and being enough, boil up the Gravy, and what it dropt into; then dish them, and pour this lair upon them, laying on some slices of Lemon.
Take a jole of fresh Sturgeon, wipe it dry, and cut it into pieces, as big as a Turkey's Eggs, season them with Nut∣meg, Pepper and Salt, stick each piece with two or three sprigs of Rosemary, and a Clove or two; in the spitting, put between every piece a Sage or Bay leaf, baste them
with Butter; when enough, serve it up with Venison sauce or its own Gravy, But∣ter, juyce of Orange and Nutmeg, all bea∣ten up together.
Take a Rand or Jole that is fresh, salt it and steep it in good Sallet Oyl and White wine Vinegar about an hour, then put it over a soft fire, and baste it with what it was steeped in, with branches of Tyme and Rosemary: being ready, serve it up with some of that it was basted with, and some of the Rosemary; or you may take for sauce Butter and Vinegar beaten up with slices of Lemons.
Take a Jole of fresh Sturgeon, and cut it into fine slices of an indifferent thickness, take your knife and hack it, that it may look as if it were ribbed, when it is fryed; let your Pan with clarified stuff be hot before you put it in: being half fry∣ed take it up, and cleansing your Pan, put it in again with some White wine, bea∣ten Saffron, Salt and an Anchovy: having fryed it a while, put in some Butter, grated Nutmeg, minced Lemon, and grated Gin∣ger,
then rub your dishes bottom with a little Garlick and serve it up.
Cut your Turburt into slices about two inches thick, hack it with the back of your knife, then fry it in clarified Butter (ha∣ving first flowred it) till it be brown or half ready; then take it up, cleanse your Pan, and in with it again, with White wine, Anchovies, Nutmeg, Salt, Ginger, and beaten Saffron; fry it thus a while, and then put in some Butter, serve it up with slices of Lemon.
I should now according to my fore∣going method give you an account how Turburt is to be roasted and broil'd: but because it is in all respects so done as fresh Sturgeon, I shall desist here, and refer you to the forementioned Heads or Titles.
These you must first uncase, or take the meat out of the shells, which you must put into a dish with a pint of Claret, an O∣nion sliced small, a couple of Anchovies, with a faggot of sweet Herbs: stew these a little while over a chafing-dish of coals
with Ginger and Nutmeg; then put them into a Pan, with the yolk of an Egg, Vine∣gar and Butter, and giving them a toss or two, serve them up on Sippets.
Put your Scollops over a Gridiron, then wash the meat in warm Water; being out of the shells, slice it and season it with Cina∣mon, Nutmeg and Ginger; then put thereof into each particular shell with some Butter, grated Bread, and a little Vine∣gar; when they are enough, serve them up in their shells on Plates.
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, Salt 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 pan 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 not too fast, and add to them some strong 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 of 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∣boil 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 some minced Lemon, beat it up thick, and dish 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, add 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 dish your Rabbets on Sippets, and pour on your lair as thick as drawn Butter, garnish it with Lemon, Barberries, and boiled Parsley.
Take the bone out of a Leg of Mut∣ton, and slice it into very thin slices, cross the grain of the meat; then beat them or hack them with the back of a knife, then fry them in very good Butter, salting them before you put them into the Pan; being fryed, put to them grated Nutmeg, juyce of Orange, Gravy and a little Claret; give it a walm, dish it up and run beaten Butter over it.
Or having boned your Mutton, cut your Collops round the Leg as thick as a trencher, hack them, season them with Salt, and broil them on a clear Charcoal-fire, broil them up quick and turn them; being enough, sauce them with Gravy, juyce of Orange, Nutmeg and Capers.
Take a Leg of Veal, and take out the bone, then cut it into thin slices, knock
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 springs 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.
TAke a good fat Capon, and make him ready for the spit, then boil a dozen Chesnuts, being soft pill them, and put them into Claret wine warm'd, with as many large Oysters parboil'd; put these in∣to the belly of the Capon, and stop them in with sweet Butter; let your fire be ve∣ry good and quick, baste it with sweet Butter, and as soon as it begins to drop preserve the Gravy; then take half a pint of Claret wine, a piece of sweet Butter, a little gross Pepper, half a score, or a score of parboil'd Chesnuts, as many large Oy∣sters,
stew these all together till half the liquor be consumed: your Capon being ready, put in your Gravy to your sauce, bread up your Fowl, and dish it on your sauce.
Your Capon to be frigassied must be ei∣ther boiled or roasted, which you must carve up, taking the Pinions from the Wings, and the Brawn from the Joynt, as they lye in the dish: Thus carved up to lye orderly on the Pan, put to them the yolks of five Eggs, with sliced Nutmeg, and minced Tyme: Being thus all in the dish, mingle them well together, and put them into your Pan with clarified Butter half hot, and fry them till they are yellow, then turn them: after this take some White wine with the yolks of three Eggs, a little strong Broth, Gravy, an Onion cut in quar∣ters, Anchovies, and a little Nutmeg grated; then pour out what liquor is in your Pan, and add to it a ladleful of drawn Butter; then put this lair into your Pan, and keep continually shaking it therein over a slow fire till it grows thick; if it should prove too thick, you may thin it with White wine; then dish up your Fowl, and pour
in your sauce and serve it up, garnisht with hard yolks of Eggs chopt small, and slices of Lemon.
Take half a dozen Chickens, draw, fley and cut them into quarters, not removing the Gibblets and Liver; then take your Cleaver, and with the back thereof beat them very well, then fry them brown with Butter; in the mean time get Tyme, sweet Marjoram, and other sweet Herbs, and mince them small, Oxe-Palates, Dates, the bottoms of three or four Hartichokes sliced all together, Salt with beaten Ginger and Mace: The meat being enough, cleanse your Pan, and put in your meat again with strong Broth, Verjuyce, and the rest of the aforementioned materials, and let them fry till the liquor be half consumed; then put in half a pound of Butter, Sugar, scalded Goosberries, minced Lemon, and shake them well together, dish them up on Sip∣pets, garnished with grated Bread, sliced Lemon and scalded Goosberries.
The latest way of frigassying Chickens is thus: take them, scald them, and quar∣ter them, then break their bones by beat∣ing them with a back of the Cleaver, dry
them well, and then flowre them; your Pan being hot, put them in with their skin∣ny side downward, and fry them brown on both sides: then pour out your liquor, and have a lair in readiness made of Gravy and Claret, which you must put into your Pan, adding thereto pieces of Sausages, cut about half the length of your finger, a pint of Oysters, and an Onion or two, a faggot of sweet Herbs, a grated Nut∣meg, a couple of Anchovies; let these boil up in the Pan: then take the yolks of five Eggs, and beat them in strong broth, take your Pan off the fire and pour them in, shaking them whilst they are over the fire; then dish up your Chickens on Sippets, pouring on your lair with Oysters, and placing your bits of Sausages round the dish, garnishing it with Lemon.
Take Ducklings and cut them in small pieces, flowre and fry them in sweet But∣ter: having first dryed them in a clean cloth; then take some Sack, an Onion and Barsley chopt small, a piece of whole Mace, and a little gross Pepper, adding hereunto some Butter, Sugar and Verjuyce: Then take a good handful of Clary, and pick off
the stalks: having done this, make a bat∣ter of four new-laid Eggs, fine Flowre, some sweet Cream, and a little Nutmeg, fry these in a Pan; and having dish'd your Ducklings, pour on your fryed Clary, &c. upon them.
Quarter them first, race them, beat them with the back of your Cleaver: having dryed them well, put them into a Pan with sweet Butter, and fry them: when they are almost fryed, put into them a handful of minced Onions, some little Tyme; after put in some Claret wine, with some thin slices of Bacon, and some Spi∣nage and Parsley boiled green and minced small: when it hath fryed a little while, break in a dish three yolks of Eggs, with a grated Nutmeg, and a little Pepper, put these into the Pan, then toss it up with a ladleful of drawn Butter; pour on your lair, and let your Bacon be on the top of your Ducks.
Having roasted your Ducks very well, provide in the mean time this following sauce; boil some Onions sliced very thin
in a little strong Broth, put thereto a little Gravy, and some drawn Butter: This is the custom of some, but the best and general rule is for all Wild Fowl, to boil up the Gravy with an Onion, a little Nutmeg and Butter. For Water Fowl, it is customa∣ry to boil up sliced Onions in strong Broth, with Gravy and a little drawn Butter.
Take a Goose and roast him almost, then carve him and scotch with your knife long ways, and cross it over again to make it look like chequer-work; then wash it over with Butter, and strow Salt upon it; then put it into a dish with the skinny side downward, so set it before the fire in a dripping-Pan, that it may take a gentle heat, then turn the other side; then take it and lay it on your Gridiron over a soft fire: when you think it is enough, baste the upper side with Butter; then dredge it over with flowre and bread grated; then put it over again and froth it, and dish it up: your sauce must be Vinegar, Butter and Mustard; with a little Sugar, put it in∣to your dish with a little drawn Butter, and lay your Goose a top of it, garnish it
with Lemon, laying on Sausages round the brims of the dish.
Make choice of an indifferent young Hen full of Eggs, fit it for the spit, and roast it: being enough, take it up and break it open, and taking the brawn from the joynt, mince it into small slices, but save the wings and legs whole, with the rump also, stew all in the Gravy with a little Salt; after this, mince a Lemon into your sauce; let the minced brawn of the Hen be laid in the middle of the dish, and the legs, wings and rump round about it; garnish the dish with the yolks of hard Eggs minced small, and some slices of Orange or Le∣mon.
For a Hen roasted and not broken up, the usual sauce is, the yolks of four Eggs boiled hard and minced, a little drawn But∣ter, some Claret wine, Gravy, and the juyce of a Lemon.
Pull your Larks and draw them, and spit them on a small spit, with a slice of Bacon, and a Sage-leaf between each Lark: being roasted, dish them up with a sauce
made of the juyce of two or three O∣ranges, Claret, and a little sliced Ginger; then set it on the fire a little while, and beat it up with a piece of Butter, and so serve them up.
With the same sauce you may broil your Larks on a Gridiron, opening their breasts and laying them abroad.
Take half a dozen green or gray Plovers, and roast them; being enough, have some Onions boiled (being first sliced) in strong Broth, add thereunto Gravy, and a little drawn Butter; or else Gravy boiled up with an Onion, a little Nutmeg and Butter.
Pull, draw and truss them, then roast them not too dry, sauce them with grated Bread, Water, Salt, and a whole Onion boiled together: when it is boiled, take out the Onion, and in its stead put in minced Lemon, and a piece of Butter; then dish your Fowl, and serve it up with this sauce.
Truss your Partridges, and roast them till they are three quarters enough, then carve them up; after this fry them with an O∣nion chopped very small; add to them half a pint of Gravy, three Anchovies, some grated Bread, drawn Butter, and the yolks of two Eggs beaten with white wine, boil them till they come to a thickness, and dish them up.
Roast your Pullet saving the Gravy: having before stuft the belly thereof with a little Butter, the yolks of two hard Eggs minced, some Claret wine, the juyce of Lemon and Salt, pour your dripping out of the Pan, blowing off the fat, and boil it up with a little Claret; then put to it some drawn Butter, and serve it up with your Fowl.
Prepare them to truss, then make a farcing with Beef-suet or Marrow, mincing it with the Liver of the Fowl very small, and mingle it with grated Bread, the yolks of hard Eggs minced, Mace and Nutmeg
beaten, the tops of Tyme shred very small, and Salt, incorporate these together, with the yolks of hard Eggs and Verjuyce; then cut the skin of the Fowl betwixt the Legs and body before it is trussed; then put your finger to raise the skin from the flesh, but have a care you do not break the skin; then farce it full with this meat, trussing the Legs close to keep it in, then roast them, setting a dish under to save the Gravy, which you must mix with some Claret wine, sliced Nutmeg, a little of that farced Meat and Salt; then give it two or three walms on the fire, and beat it up thick with the yolk of a raw Egg, and a piece of Butter, with a little minced Lemon, and so serve it up.
You may for variety use this sauce, mince a handful of Parsley very small, and wrap it up in a ball of Butter with a grated Nut∣meg, put this into the belly of your Pidge∣ons: when you spit them, adding thereto some minced Bacon, with a few Mints; take this farcing out when you draw them, and put it into Claret wine, putting thereto grated Bread and drawn Butter, and you may use your Vine leaves roasted and mince them therein.
Pull your Quails without breaking their skin, and roast them with some Vine-leaves, or dry the Vine-leaves in a dish be∣fore the fire; then mince them very small, and put them into Claret wine, with a lit∣tle Vinegar, small Pepper and Salt; being boiled, beat it up thick with a piece of But∣ter, and so serve up your Fowls.
Or you may only take some White wine, grated Nutmeg, Vine-leaves minced, and some drawn Butter.
Spit them not back to back, but skuer them up side to side, so will they roast much better; being roasted enough, take Butter and minced Parsley, being first boiled or roasted in their bellies, and add thereto the I ivers minced very small, and so serve them up.
You may either draw them or not, if you do, put an Onion into the belly of the Fowls, and so roast them with a dish under them, in which must be some Cla∣ret wine, Vinegar, an Anchovy, Pepper
and Salt: when your Fowls are roasted, put thereto a little grated Bread, some But∣ter, shaking them well together, and so serve it up: This is very good sauce for a wild Duck, having first rub'd your dish with a clove of Garlick.
If you do not draw your Fowl, then only take the guts and mince them very small into Claret wine, with a little Salt, Gravy and Butter.
Another sauce is thus made, take some Onions and boil them, and add to them some Pepper and Salt, with a little Butter, or raw Onions, Water, Pepper and Salt, with the Gravy of any fresh Meat.
Your Turkey being roasted almost and carved, scotch it with your knife long ways, crossing it over again, that it may look like Chequer-work; then wash it over with Butter, strowing Salt thereon; then setting it in your dripping-Pan, let it take a gentle heat, turning it twice or thrice, then set it on your Gridiron over a soft Char-coal fire; when it is enough take it up, and sauce it with Gravy and strong Broth boiled up with an Onion, a little grated Bread, a sliced Nutmeg, an An∣chovy,
and a ladle of drawn Butter, adding thereto some Salt; then dish up your Tur∣key, and pour your sauce all over it; then strow it over with Barberries and garnish it with Oranges or Lemon.
Or you may take some sliced Manchet soaked in some strong Broth with Onions, boil it up in Gravy, Nutmeg, Lemon cut like Dice, and drawn Butter, put this under your Turkey.
Having pull'd and drawn them, wash and truss them, then lard them with a broad piece of Bacon over the breast; being roasted, serve them on broiled tosts dipt in Verjuyce, or the juyce of Oranges with the Gravy, and warmed on the fire: This is the French fashion.
The English way of roasting Woodcocks is thus: take them fresh and newly killed, you may know when they are so, by open∣ing their bill and smell to it, or plucking a feather from the wing, and thrust it down their throat; if they are tainted, you will know it by the smell of the fea∣ther. Having drawn, wash'd and trust them, lay them to the fire, and baste them with Butter; being almost enough, strow
grated Bread on them, and be sure to save the Gravy, into which you must put tosts that are butter'd: Or, you may only mince the guts, being roasted with the Fowl into their Gravy and a little Claret, and so serve them up.
Or you may cut a Manchet into tosts, and put them into Gravy boiled up with an Onion, a little strong Broth, some drawn Butter, and a little Nutmeg; pour this on your tosts, and dish up your Cocks.