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After they are well dressed, take out the bones at the necke, and fill them up with all kind of beatilles, as young pigeons, the flesh of capon well minced with beefe or mutton suit, and when they are well seasoned and trussed up, put them in the pot with good broath, seeth them, and stove your bread, which you shall garnish with your capons, and all sorts of beatills, and serve.
After they are dressed, take out the sto∣mack bone, fill them with godiveaux, which you shall make with the flesh of veale minced with raw yolkes of Egs, chibbals, parsley, pepper, or spices according to your tast, all seasoned with salt, and after they are trus'd up and whitened, put them in the pot, and garnish them with good seasoning, then stove them well, take up, and garnish with what you have, and serve.
When they are well dressed, whiten them in fresh water, take up the skin of them with the finger, and fill them with a farce made of veal or brawn of capon, with suet and yolks of egs, all well minced and mixt to∣gether, truss them up, and put them in the pot with good broath; stove your bread, gar∣nish it with your pullets, hartichoks, bottoms, and sparagus then serve.
After they are well scalded, dressed, the skin taken up, and filled as the pullets, whi∣ten them in fresh water, and put them in the pot with good broath, seeth them proportio∣nably, and season them with a sheet of lard, then stove your bread, and garnish it with your pigeons with their livers and wings with the juice of a leg of mutton rosted at the spit, and serve.
Draw them at the neck, fill them up with all the good things you have, as young pige∣ons, mushrums, trufles, sweet-breads, and o∣ther like, make your farce of a leane peece of fresh pork, minced with raw yolkes of egs, parsley, chibols, pepper or spice, as you like best; sow your Ducks up again, whiten them in fresh water, and put them in the pot with good, broath, seeth and season them well; allay a little flower with broth for to thicken your potage, then stove your bread, and gar∣nish it with your ducks, and all what you hare, then serve.
Cut these legs as farre as the loyne, take up the skin of them very neatly, and truss up the end of the handle or knuckle, then steep them in fresh water; take the flesh of them and take out the sinewes, mince it with beefe or mut∣ton suet, lard, yolks of egs, and fine hearbs; when all is well minced & seasoned, fill them,
and put them in the pot with good Broath, seeth them, and put in some Herbes accor∣ding to the season, or a little white Succory; stove your Bread, and Garnish it with these leggs, which you shall whiten with yolks of Eggs, and Verjuice if you will, then serve.
Take a breast of Veal, open it at the ne∣ther end, make a farce with a little meat and suet, the crum of a loaf, and all kinds of good Hearbes, mince and season all; whiten this breast, and put in the pot with good broath; Seeth it with Capers, Succory or Hearbes minced, stove your Bread, Garnish it if you will, and serve.
After it is well scalded, take up the skin thereof, seeth it, and when it is sodden, take out the bones, take out the brains and the eyes, for to set them in their place again; mince well the flesh with Beef-suet or Mar∣row, and raw yolks of Eggs, for to thicken the farce, then set the brains and the eyes in∣to their room again; When it is farced, sow it neatly up again, whiten it well in fresh wa∣ter, and put it in the pot with good Broath; seeth it well; and next, take some Calfe's feet, and frie them into Ragoust, seeth them half in water, cleave them in the middle, and passe them in the pan with Butter or Lard, put them into your pot with some Ca∣pers;
then stove your Bread, Garnish it with this head and feet with the Capers, and serve.
Do as with the Calfe's head; after they are well scalded, take up the skin, seeth them, and when they are sodden, take the meat of them, and mince it with suet and Lard well seasoned according to your like∣ing; Farce them with a piece of Liver, and of lights of Lamb, Beef-suet or Marrow, raw yolks of Eggs, parsley and fine Herbes, all well minced together, and whiten it, then put it in the pot with good Broth; seeth them well, and season them with fine Herbs; Stove your Bread, and Garnish it with the heads and Purtenances, which you shall whiten if you will with yolks of Eggs allayed with Verjuice, and serve.
Take a joint or two of Mutton, take out the bones, and mince the flesh very small with suet and Lard, then farce the skin with it, and sow it up very neatly, so that the end of the knuckle be very clean, and all well seasoned with salt and spice according to your tast; put it in the pot, and seeth it well with a bundle of Herbes, Capers, and Tur∣nips; Stove your Bread, take up, and Gar∣nish it with your Turnips, then serve.
After they are drest, take out the brisket, and farce them with what farce you will, then flowre them, and put them in the pot with good Broath; Stove your Bread and Garnish it with your Geese, with Pease, Pease-Broath, or what you will and serve.
Take out the brisket, and take some Veal or some Capon-flesh, mince it, and season it according to your liking with Salt and Spice, or fine Herbes; Farce your Partridges with it very neatly, put them in the pot with good Broath, and seeth them well with a bundle of Herbes, stove your Bread, and Garnish it about the dish with Sparagus, and bottoms of Hartichoakes, then serve.
After it is well dressed, take out the bris∣ket, and take some Veal and some Suet, which you shall mince very small; thicken your farce with Eggs, & mix with it some Bea∣tilles, or young Pigeons, raw yolks of Eggs, put it in the pot with good Broath, and seeth it well: put some Chesnuts in it, Mushrums, and Truffles; stove one loaf of Bread, and Garnish it with what is in your pot, then serve.
For to make the bundle of Herbes, take Chibals, Parsley and Thime, and tie them to∣gether.