The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

Potage of Entrees (or first cour∣ses) which can be made in the Armies, or in the field.

• TƲrkie with rasberies. 1
• Joint of mutton after the Cardinal's way 2
• Knuckle (or legge) of veal after the Epigram∣me. 3
• Loin of veal with pickle. 4
• Ducks with ragoust. 5
• Young pigeons with ragoust. 6
• Young hennes with ragoust 7
• White pudding 8
• Saucidges of brawne of partridges 9
• Andouilles Chitterlings 10
• Servelats 11
• Pickled pullets. 12
• Knuckles of shoulders after the Olivier 13
• Peece of beefe after the English way 14
• Breast of Veal after the Estoffade. 15
• Rosted partridges with ragoust. 16
• Neats tongue with ragoust. 17
• Porcks tongue with ragoust. 18
• Tongue of mutton with ragoust. 19
• Rump of mutton with ragoust. 20
• Ioynt of mutton after the Daube. 21
• Turkie after the Daube 22
• Cive of hare. 23
• Brest of mutton with aricot. 24.
• Lamb with ragoust. 25
• Surloin of veale with ragoust 26

• Peece of beefe after the Daub 27
• Joynt of mutton after the Legats way 28
• Peece of beefe after the Marotte 29
• Rump of mutton rosted 30
• Peece of beefe and rumps of mutton after the na∣turall 31
• Pigge after the Daub 32
• Geese after the Daub 33
• Geese with ragoust 34
• Teale with ragoust 35
• Turkie with ragoust 36
• Pigge with ragoust 37
• Loine of Veale with ragoust 38
• Larks with ragoust 39
• Liver of veale fried 40
• Veals feet and trotters with ragoust 41
• Fat tripes with ragoust 42
• Fried pullets 43
• Young pigeons fried 44
• Fricandeaux 45
• Veale fried (or a fricasse of veale) 46
• Fillet of veale with ragoust 47
• Shoulder of veale with ragoust 48
• Shoulder of mutton with ragoust 49
• Brest of veale fried 50
• Loyne of roe-buck (or wild-goate) with ragoust 51
• Small ribbs (or steakes) of mutton with ragoust 52
• Beefe after the mode 53
• Beefe after the Estoffade 54
• Young rabits with ragoust 55

• Loyne of pork with sauce Robert 56
• Partridge after the Estoffade 57
• Capon with oisters 58
• Young duck with ragoust 59
• Tongue of mutton fried 60
• Liver of veale with ragoust 61
• Stewed pullets 62
• Calfs head fryed 63
• Liver of veale sticked 64
• Purtnance (or giblets) of turkie 65
• Shoulder of wild boare with ragoust 66
• Legs of roebuck (or kid) 67
• Joynt of mutton after the Legates waie 68
• Farced pig 69
• Sheeps trotters fryed 70
• Tongue of mutton rosted 71
• Hash of rosted meate 72
• Attereaux haslets 73
• Hash of raw meate 74
• Poupeton 75
• Tourte of lard 76
• Tourt of marrow 77
• Tourt of young pigeons 78
• Tourt of veale 79
• Pie of Capon without bones 80
• Pie of gaudiveau 81
• Pie of assiette 82
• Pie after the marrotte 83
• Pie after the English 84
• Pie after the Cardinals way 85
• Pullets with ragoust in a bottle 86
• Slice of beefe very thin with ragoust 87

3. The way of making meat ready for the first courses.

1. Turkie with Raspis.

When it is dressed, take up the brisket, and take out the flesh, which you shall mince with suet and some little of Veal-flesh, which you shall mix together with yolks of Eggs & young Pigeons, & all being well sea∣soned, you shall fill your Turkie with it, and shall season it with Salt, Peper, beaten Cloves and Capers, then you shall spit it, and turn it very softly; When it is almost rosted, take it up, and put it into an Earthen pan with good Broath, Mushrums, and a bundle of Herbs, which you shall make with Parsley, thime, and Chibols tied together; for to thicken the sauce, take a little Lard sliced, pass it in the pan, and when it is mel∣ted, take it out, and mix a little flower with it, which you shall make very brown, and shall allay it with a little Broath and some Vinegar; then put it into your Earthen pan with some Lemon-juice, and serve.

If it be in the Raspis season, you shall put a handfull of them over it, if not, some Pom∣granate.

2. Joint of Mutton after the Cardinal's way.

Take a Joint of Mutton, beat it well, and Lard it with great Lard, then take off the skin, flowre it and pass it in the pan with

some Lard, and seeth it with good Broath, a bundle of parsley, thime and Chibols tied together, Mushrums, Truffles or Beatiles well fried, and let the sauce be well thick∣ned, then serve.

3. Legs Or Knuckles of Veal Epigramme way.

After they are well whitned in fresh wa∣ter, flowre them and pass them in the pan with melted Lard or fresh Seame; then break them and put them in a pot well sea∣soned with Salt, Peper, Cloves, and a bun∣dle of Herbs; put an Onion with it, a little Broath and a few Capers, then flowre them with some past, and smother them with the Pot-lid, seeth them leisurely thus covered for the space of three hours, after which, you shall uncover them, and shall reduce your Sauce untill all be the better thereby; put some Mushrums to it, if you have any, then serve.

4. Loin of Veal with Pickle.

Beat it well, and Lard it with great Lard, Pickle it with Vinegar, Peper, Salt, Spice, Clove, Lemon, Orenge, Onion, and Rose∣mary, or Sage; after that, spit it and rost it, and baste it with the sauce untill it be rosted; When it is rosted, stove it in the sauce, which you shall thicken with Chip∣ings or clean flowre allayed with Broath, and shall Garnish your dish with Mushrums, Beef palats, or Sparagus, then serve.

5. Ducks wiih Ragoust.

Lard them with great lard, and pass them in the pan, then put them into an earthen pan or into a pot, and put therein some good seasoning with salt, beaten spice, chiboles, and parsley according to your pallat; seeth them well, and garnish with what you shall finde to come neerest to the colour, then serve.

6. Young Pigeons with ragoust.

Plume them dry, draw them, and pass them in the pan with lard, or fresh seame, put them in the pot with good broth, and seeth them with a bundle of hearbs; when they are sod∣den, garnish them with their livers, and with sweetbreads of veale, let all be well seasoned with salt and spice, then serve.

7. Young Henns in ragoust.

Take them after they are well mortified, and lard them with great lard, then pass them in the pan, after you have cut them in∣to halfes, put them in the pot with good broath and a bundle of hearbs; season and seeth them well with truffles, mushrums, or some small peeces of rosted meat, to wit of mutton or fresh porke, for to give them sa∣vour; garnish them with their livers, pista∣ches, or lemon, then serve.

8. White puddings.

Take the gutts of mutton, and scrape them so that they be very cleere, then take foure pounds of fresh porke suet, and mince it very small; take also the brawne of two capons,

mince them as dust, and mixe them with your Suet, next put to it fifteen raw Egs, one pint of Milk, the crum of half a white loaf, season all well with the spice of Saucidges, and a little Anisseed; the spice for Saucidges is prepared thus; Take Peper, Cloves, Salt, and Ginger, beat them well together, then powre all into the guts with a brasse or white lattin instrument made for that purpose, and whiten them in milk & rost them on the Gri∣diron with a fat paper under them, then serve.

9. Saucidges with the brain of Partridges.

After your Partridges are rosted, take the brain out of them, and mince it very small, take some fresh porck suet, four times as much as of minced meat, mix all together, well seasoned as the white pudding, put also some milk to it proportionably, and powre all into some mutton guts, as the white pud∣ding, which you shall also whiten in milk, and shall tie them at the ends; rost them leasurely upon some fat paper. If you will, you may powre it into the guts of a sucking Pig, or Turkie, then serve.

10. Andovilles, Chitterlings.

Take Chaldrons of Veal, and mince them (or cut them small) with some Pork suet, some Lard, and some Porks flesh, stove them all together in a pot; it being sodden and cold, you shall mix with it a little Milk, and some raw Egs, then you shall powre it into the great gut of a Hog, with the same sea¦soning

as the white pudding: Make some with half milk and half water; when it is made, rost it on the gridiron with a fat pa∣per, and serve.

11. Servelats.

Take a Beefs gut, and scrape it well, take some lard, some pork, or mutton flesh, or any other you will, and after you have minced it well, stamp it with peper, salt, white wine, clove, fine herbs, onion, and a little of fresh porks suet, then powre your implements into this gut, cut into peeces according to the length of a Servelat, which you shall tye at the end, and shall hang it on the chimney. When you shall use them, seeth them in wa∣ter, and about the latter end, put into it a little wine, and some fine herbs; when they are sodden, you may keep them one moneth. Serve.

12. Pullets pickled.

Take your Pullets, cut them in two, and beat them, then steep them in Vineager, well seasoned with salt and spice. When you will serve, flowre them, or else make for it a small paste with two raw egs, and a little flowre allayed with these egs; fry them with melt∣ed lard or fresh scame; and after they are fry∣ed, put them in their pickle to stove a little, then serve.

Knuckles, or Handles of Shoulders, Oliveir way.

Break them, and whiten them in fresh wa∣ter,

and wipe them, after they are flowred, passe them in the panne with lard, or fresh seame. When they are well fryed, put them in the pot with very little broath, and put a bundle of herbs with it, a little onion fryed with mushrums, capers, stones, and beefs palats, all well seasoned with salt, spice, or peper; cover them with the lid, and make a piece of soft paste for to close up the pot, lest it doth take vent, put it on some few coals, and seeth them leasurely, then serve.

14. Peece of Beef after the English, or Cha∣lon fashion.

Take a peece of beef, of the breast, and seeth it well; when it is almost sodden, take it up, and lard it with great lard, then spit it, with a pickle under it in the dripping pan. The pickle is made as for the loyn of veal; with this pickle you shall baste it with a bundle of Sage, if it sticks not fast to the spit, take some sticks, and tie it at both ends. After it is rosted take it off, and put it into an earthen pan, then stove it with its pickle, un∣till you are ready to serve. Garnish it with what you will, with capers, or turnips, or with both together; or with beef palats, or parsley, or with the pickle it self, so that it be well thickned, then serve.

15. Breast of Veal after the Estoffade.

Let it be of a Veal very white and fat, put it in the oven in an earthen panne, and under∣neath

some sheets of lard, and season it, then cover it, untill it hath taken colour, and that it be more than half baked: After∣wards fry into it some mushrums, palats of beef, capers, and sweet breads, so that they may mixe, and make an end of baking toge∣ther.

16. Partridges with ragoust.

Dresse them, and stick them with three or four Lardons of great lard, then flowre them, and passe them in the pan with lard or fresh seame, then seeth them in an earthen pan, let them consume well, and season them wel with salt and spice. When you will serve, take some lard, and beat it in a mortar, mixe it with your ragoust, and serve.

17. Neats tongue with ragoust.

Lard it with great lard, then put it in the pot, seeth it, and season it with a sharp sauce; when it is almost sodden, let it coole, stick it, spit it, and baste it with its ragoust, untill it be rosted, and after you have taken it off, stove it in its sauce with a little onion stamp∣ed, a little lard, and a little vineager, then serve.

18. Porks tongues with ragoust.

Take them fresh, and passe them in the pan with lard, then seeth them well in a pot, and season them with a haut goust; when they are almost sodden, you shall mixe into them an Onion stamped, truffles, dry meale, and a little white wine, and shall stove them

in their own broath; when they are sod, serve.

19. Tongue of Mutton with ragoust.

Take many of them, and after they are well sodden, flowre them, and passe them in the panne, stove them with good broth, and passe in them a little onion, mushrums, truffles, and parsley, all together, well sea∣soned with salt and peper according to your own palate, with a little verjuice and vinea∣ger, then serve.

20. Loin of Mutton with ragoust.

Take it sticking to the joint, lard it all o∣ver with great lard, and seeth it with a peece of beef; when it is half sodden, take it up, flowre it, and passe it in the panne, then put it into an earthen panne with good broth, and season it well with mushrums, capers, beef palats; cover it, and let it seeth well, then serve.

21. Joint of Mutton after the Daube.

Lard it well with great lard, th••n put it in the pot, and season it well; when it is al∣most sod, put to it some white wine propor∣tionably, and make an end of seething of it with fine herbs, lemon or orange peele, but very little, by reason of their bitternesse; when you will serve it, garnish the brims of the dish with parsley, and with flowers.

22. Turkie after the Daube.

It is done after the same way as the joint of Mutton, except that you must bind it fast

before you set it a seething, plentifully gar∣nished with salt, and all kind of spice, the same seasoning, white wine, &c, Serve it with parsley.

23. Cive of Hare.

Take a Hare, cut it into peeces, put it in the pot with some broth, seeth it well, and season it with a bundle of herbs when it is half sodden, put a little wine to it, and fry into it a little flowre with an onion, and a very little vineager; serve with a green sauce, and readily.

24. Breast of Mutton into an aricot.

Pass it in the pan with butter or melted lard, then put it in the pot with broth, and season it with salt; when it is half sodden, passe also in the pan some turnips cut in two, or otherwise, mixe them together, without forgetting a little lard, fryed with a little flowre, an onion minced very small, a little vineager, and a bundle of herbs, serve with a short sauce.

25. Lamb with ragoust.

Rost it, then put it into an earthen pot with a little broth, vineager, salt, peper, clove, and a bundle of herbs, a little flowre, a little onion stamped, capers, mushrums, le∣mon, orange peele, and all being well stoved together, serve.

26. Surloine of veale with ragoust.

Cut it into ribbes, flowre them, and passe them in the panne with lard, then put them

in the pot, and seeth them with a little broth, capers, sparagus, truffles, and when all is well stoved, serve.

27. Peece of beef after the daube.

After it is half sodden, lard it with great lard, and put it to seeth again with the same broth if you will; then after it is well sodden and seasoned, not forgetting the wine, serve as the leg (cut shoulder wise.)

28. Joint of Mutton after the Legate's way.

After you have chosen it well, beat it well, take off the skin and the flesh off the knuckle, whereof you shall cut off the end; lard it with mean lard, flowre it, and passe it in the panne with lard or fresh seame. When you see it very brown, put it in the pot with one spoonfull of broth well seasoned with salt, peper, clove, and a bundle of herbs; you may put in it capers, mushrums, truffles; smother it with a lid closed up with flowre, neither too soft, nor too hard, allayed in water, and seeth it on a few coales the space of three houres. When it is sodden uncover it, and garnish it with what you have to put to it, as stones, bottomes of Artichoaks, sweetbreads, and a short sauce, and about the dish lay cut lemon, or pomegranate.

29. Peece of beef after the Marrotre.

When it is almost sodden, lard it with great lard, then make a pasty of brown paste of the bigness of your peece of beef, well seasoned of all what you will, and garnished alike with

capers. After it hath been seething a very long while with broth, passe into it onion and garlick stamped, then serve.

30. Loine of Mutton rosted.

After it is well rosted, take off the skin, co∣ver it with salt, crummes of bread, and min∣ced parsley; then passe it in the panne before, not on the fire, then serve with verjuice and parsley about the dish.

31. Peece of Beef, and Loine of Mutton after the naturall.

Take a peece of Beef from the Shambles, powder it with a little salt, not too much, lest you may have occasion to use the broth; seeth it well, and take off what hath been salted, as the skins: If you will, salt it again, and powder it with small salt; serve with parsley, or fryed bread about the dish, and sometimes with small pyes, or some thickning of ra∣goust.

The Loyne of Mutton after the natural is done as the peece of Beef; when it is well sodden, take off the skin, powder it with salt, garnish the dish about with parsley, and serve it warm.

32. Pigge after the Daube.

After it is well dressed, cut it into five parts, then passe on it a little of great lard, and put it with broth, white wine, fine herbs, onion, and being well seasoned with salt, and other ingredients, serve with parsley about the dish.

The short sauce remains with it into a gelee to serve cold; you may put to it some Saffron if you will.

33. Goose after the Daube.

Lard it with great lard, and seeth it well, then put to it a pint of white wine, and sea∣son it wel with all what is fitting for a Daube. If you will passe it on the gridiron, and serve cut into four, with a Sauce Robert over it, you may.

34. Goose with ragoust.

Take a Goose, cut it into four; after it is well beaten, flowre it, and passe it in the pan, then seeth it with some broth, season it with all kinds of spice, and with a bundle of herbs, garnish it with all its Abatis, or Giblets, which are the liver, gisard, wings, and neck; let the sauce be short and thickened, with yolkes of egges allayed in verjuice, then serve.

35. Teales with ragoust.

After they are dressed, lard them with middle laid, passe them in the panne, and stove them with well seasoned broth, then put them again with a little lard and flowre, onion, capers, mushrums, truffles, pistaches, and lemon peele all together, then serve.

36. Turkey with ragoust.

Cleave it, and beat it, then stick it, if you will, with great lard, flowre it, and passe it in the panne, and then stove it in an earthen panne with good broth, well seasoned and

garnished with what you will; seeth it to a short sauce, and serve.

37. Pigge with ragoust.

After it is dressed, take off the skin if you will, then cut it into four, flowre it, passe it in the panne, being well seasoned for the taste; garnish it with capers, truffles, mu∣shrums, and serve with a short sauce.

38. Loyn of Veal with ragoust.

After it is well beaten, lard it with great lard, and sp••t it, then when it is half rosted, stove it with good broth, and make a sauce with flowre and onion fryed, garnish with mushrums, artichocks, sparagus, truffles, and its kidney sliced, serve.

39. Larks with ragoust.

After they are dressed, draw them, crush down their stomachs a little, flowre them and fry them with lard; after they are very brown, stove them, and season them with capers and mushrums; you may put in them some lemon peele, or some juice of a legge of Mutton, or some orange, or a bundle of herbs; take off the fat, and serve with what you have to serve.

40. Liver of Veale fried.

Cut it into very thinne slices, then passe them in the panne with lard or butter, well seasoned with salt, peper, onion minced very small, and one drop of broth, vineager, or verjuice of grapes; and for to thicken the sauce, put therein some chippings of bread

well fryed; you may serve it without stoving, lest it should harden, with capers, mushrums, and garnished about the dish with what you have.

41. Calf, and Sheeps trotters with ragoust.

After they are well sodden flowre them, and passe them in the panne with lard, or fresh seame; then stove them with a little broth, a little verjuice, a bundle of herbs, a peece of lemon, and some flowre fryed, all well sea∣soned, and the sauce short, mixe some capers with it, and serve.

The Sheeps trotters are done the same way, after they are well sodden, and the worm taken away, flowre and fry them with lard or fresh seame, and stove them with a little broth and verjuice, a bundle of herbs, a peece of lemon, and flowre fryed, all well seasoned, and a short sauce, mixe some capers with it, and serve.

42. Fat tripe with ragoust.

After it is very white, and well sodden, cut it very small, fry it with lard, parsley, and chibols, and season it with capers, vineager, flower fryed, and an onion; stove it, and serve.

You may also another way, mixe with it yolkes of egges and verjuice for thick∣ning.

Another way.

Take it very fat, cut it and powder it with salt, and crummes of bread, rost it on the

gridiron, and season it with verjuice of grapes, or vineager, or juice of orange, or of lemon, then serve.

43. Pullets fryed.

After they are dressed, cut into peeces, and well washed, boyl them in good broth, and when they are almost sodden drain them, and then fry them. After five or six turnes, season them with salt and good herbs, as parsley, chibols, &c. allay some yolkes of egges for to thicken the sauce, and serve.

44. Young pigeons fryed.

After they are well scalded, cut them in∣to peeces, and passe them in the panne with lard and butter, half one, half other; when they are well fryed, throw into it chibols, parsley, sparagus, peper, salt, beaten cloves, besprinkle them with broth well seasoned, and serve them whitened, or not.

45. Fricandeaux.

For to make them, take some veale, cut it into small slices, and beat them well with the knife hart, mince all kinds of herbs, beef, or mutton suet, and a little lard, and when they are well seasoned, and allayed with raw eggs, rowle them among those slices of flesh, for to seeth them in an earthen or tourtie panne; when they are sodden, serve them with their sauce.

46. Fricasse of Veale.

Take some veale, and cut it into thinne slices, flowre them a very little, and passe

them in the panne, and season them with salt, with an onion stuck with cloves, then stove them with a little broth, and the sauce being thickned, serve.

47. Fillet of Veale with ragoust.

Lard it with great lard, spit it, and rost it a little more than half; stove it with a little broth, and a bundle of herbs, and cover it well; when it is sodden, serve with a sauce thickned with chippings of bread, or with flowres and an onion; serve it garnished with truffles and mushrums.

48. Shoulder of Veal with ragoust.

Whiten it, and flowre it, then pass it in the panne, when it is very brown, stove it in an earthen panne when it is almost sodden, sea∣son it with a bundle of herbs, all kinds of beatilles, mushrums, fry into it a little flowre, a little onion minced, and a little vineager, then serve.

49. Shoulder of Mutton with ragoust.

Beat it well, and take off the skinne, then flowre it, and pass it in the panne with butter or melted lard, then stove it with good broth, a bundle of herbs, and a good seasoning, gar∣nish it with what you have, among other things, with capers, and serve.

50. Breast of Veale fried.

After it is whitened, seeth it in a great brasse pot, or in another pot; it matters not if it doth seeth with other meat; after it is sodden, open it between, and make a liquid

paste with a little flowre, egges, salt, and a little parsley, then wet it with this seasoning; next, fry it with fresh seame, or melted lard; when you have taken it out, throw over it one handfull of very green parsley, and very dry, that is, passed in the panne with butter very hot, and very brown, serve.

50. Loine of Roebuck with ragoust.

When it is well stuck, spit it, and when it is half rosted, baste it with peper, vineager, and a little broth; thicken the sauce with some chippings of bread, or allayed chippings, then serve.

52. Small ribs of Mutton with ragoust.

Slice them, then beat and flowre them, then passe them in the panne, after they are fried, put them with good broth and capers, and all being well seasoned, serve.

53. Beefe a la mode.

Beat it well, and lard it with great lard, then seeth it in a pot with good broth, a bundle of herbs, and all kind of spices, and when all is well consumed, serve with the sauce.

54. Beef after the Estoffade.

Cut it into very thinne slices, and being well beaten, flowre them, and passe them in the panne with lard; then put them in an earthen panne, or in a pot with good broth, all well seasoned, serve with a sharp sauce.

55. Young Rabbits with ragoust.

You may fry them as Pullets, or passe them

in the panne with a little flowre mixed with the butter, then stove them with good broth, and season them with capers, juice of orange or lemon, and a posie, or chibol; serve.

Another way.

After they are rosted, cut them into peeces, passe them in the panne, and stove them in a dish with juice of orange, capers, a few chip∣pings of bread; let the sauce be of haut goust, and short; serve.

56. Loine of Fork with a sauce Robert.

Lard it with great lard, then rost it, and baste it with verjuice and vineager, with a bundle of sage. After the fat is fallen, take it for to fry an onion with, which being fry∣ed, you shall put under the loyn, with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert.

57. Partridges after the Estoffade.

Lard them with great lard, and passe them in the panne with butter or melted lard; when they are very brown, put them in the pot with good broth, and seeth them well seasoned. For the garnish, you shall have truffles, mushrums, fried sparagus, where∣with you shall stove them, serve with lemon and pistaches. If the sauce be not thickned e∣nough, take a little flowre, or of your thick∣nings, and do not thicken it too much, left it be too thick.

58. Capon with Oysters.

After your Capon is dressed, and barded with lard, and with butter'd paper over it, rost it, and as it rosteth, put under it a drip∣ing panne; after you have well clensed your Oysters, you shall whiten them, if they are old: when they are well clensed and whiten∣ed, passe them in the pan with what is fallen from your Capon, and season them with mu∣shrums, onion stuck, and a bundle of herbs. After they are well fryed, you shall take out the bundle of herbs and the rest, you shall put it into the body of the Capon, which you shall stove with a few capers, then serve.

59. Young Ducks with ragoust.

After they are dressed, pass them in the panne with butter or lard, then stove them in an earthen panne with good broth, and a bundle of herbs, all well seasoned; when they are well sodden, and the sauce wel thick∣ned, put in it capers, mushrums, truffles, and serve.

60. Tounges of Mutton fryed with ragoust and fritters.

Take your Tongues, cleave them in the midst, then passe them in the pan with butter or melted lard, and season them well, then put them into a dish with verjuice and nutmegge; afterwards take a little flowre and allay it with an egge, and the sauce which is under your tongues, which you shal powre into these

implements; fry it with melted lard, or fresh seame; after it is fryed, throw into the pan one handfull of parsley, and have a care that it may remaine very green; serve them dry, or with a pickle, and the rest of your sauce.

61. Liver of Veale with ragoust.

Lard it with great lard, and put it in the pot well seasoned with a bundle of herbs, o∣range peele and capers; and when it is well sodden, and the sauce thickned, cut it into slices, and serve.

62. Stewed Pullets.

Cut them very small, and seeth them with a little broth, white wine, and very new butter, season them with chibols, and parsley minced together; when they are sod, allay some yolks of egges, with some verjuice for to thicken the sauce, and serve.

63. Calfes head fryed.

After it is dressed and sod, you shall take out the bones, then you shall make a liquid paste with egges well seasoned; dippe this head into it, and fry it with fresh seame; after it is well fryed, powder it with salt, juice of lemon or verjuice; then serve it with fryed parsley.

64. Liver of Veale sticked.

Stick it very thick with Lardons, then spit it, and make a pickle under it, wherewith you shall baste it as it doth rost, to the end that the pickle may turn it self into a sauce; after it is rosted, stove it with capers, and serve.

You may use Veale liver for to thicken sauces; and at other times for to make Gray pudding.

65. Abbatis, or Purtenances, or Giblets, of Turkie.

Whiten them in fresh water, and seeth them with good broth, when they are almost sod, pass them in the panne with lard, and good seasoning; let the sauce be short, and serve.

66. Shoulder of Wildboare with ragoust.

Lard it with great lard, then put it into a kettle full of water, with salt, peper, and a bundle of herbs; take heed you doe not season it too much, because the broth must be redu∣ced to a short sauce: When it is more than half sod, you shall put to it a pint of white wine, clove, and a leaf of laurel or bay, or a twigge of rosemary; then when it is well sod, and the sauce short, you shall thicken it, which for to doe, you must melt some lard, and fry a little flowre into it, then put to it an onion minced very small, give a turne or two in the pan, and powre it into your sauce, which you shall stove with capers, and mu∣shrums, after all is well seasoned, serve.

67. Legs of Roebuck, or Wild-goate.

They may be done as the shoulder of Wild-boare; as also the loyne and the shoulder; or else after you have larded them with great lard, you may pass them in the panne, like∣wise with some lard and flowre, after which

you shall seeth them with broth, and shall thicken the sauce alike.

68. Pigge farced.

Take him from under the sow, blood him in water ready to boyl, scald him, cut him be∣tween the thighs, take up the skinne, the tayl, the feet, and the head, then let them steep till you have use for them; let the body alone, you will finde it afterwards well e∣nough; for to farce it take some veale and beef suet, rufle them well after the way of Gaudiveaw, then fill the skinne with it, with mushrums passed in the panne, young pige∣ons, sweetbreads, a bundle of fine herbs, and with all what you have, untill it hath the shape of a pigge, sowe up what is open, truffe it up, and whiten it in water, ready to spit it. An houre and an half before dinner spit it through the head, wrap it up with buttered paper, and tie it at both ends with splinters of wood, and as it is rosting baste it with but∣ter. When it is rosted, take off the paper and the thread, so that it may not seem to have been farced, then serve.

The body of this Pigge being dressed, whi∣ten it but very little, stick it well, and rost it as if it were whole, or like a Lamb; when it is rosted, you may serve it with a green sauce.

69. Calfes feet fried.

After they are well sod, cut them very small, and pass them in the panne with lard or but∣ter;

after three or four turnings, put to it chi∣bols, and parsley minced together. Immedi∣ately after put into it a very little of b••oth, and season all well. When it is ready to serve, allay some eggs proportionably to your meat; as for four feet, three eggs, with ver∣juice of grapes, or common verjuice; you may use Gooseberries instead of verjuice of grapes; then your sauce being short, mixe your thick∣ning with it, and serve.

Sheeps trotters are done the same way, take them very white, and well sod, cut them very small, and take out the worm which is in them, then fry and season them with parsley and chibols minced together; make your thick∣ning as abovesaid, mixe it, and serve.

70. Mutton tongues rosted.

Dresse them and cut them in the midst, then bestrew them that some crums of bread, and small salt may stick on them, and put them on the gridiron; make a sauce with little broth, new butter, chibols and parsley whole, a few chippings, salt, peper, nutmegs, all passed together in the panne, then stove the tongues with the sauce; when you are ready to serve, garnish your plate or dish, if it is in winter, with capers, lemon juice, or mushrums, then serve.

Another way.

After they are sod, season them, and cut them in the middle, then fry them with a li∣quid paste. Serve with lemon juice, and fried parsley, then garnish.

Another way with ragoust.

Clense them well, take off the palats, and cut them in the midst, put also on them crums of bread, and small salt, rost them, and after they are rosted, put them in the dripping-panne under the rost meat; make a sauce with parsley, chibols, or onion minced small, fresh butter, and verjuice of grapes, and when you are ready to serve, allay the yolkes of eggs in your sauce, and powre it on your tongues, then serve readily.

Another way.

Take your Tongues half sod or rosted, dress them, then stove them in a pot with some broth, and pass them in the panne with melt∣ed lard, a little meal, some minced onion, all well seasoned, serve them garnished with what you have, among the rest, with minced capers, with a short sauce.

Another way.

After your Tongues are rosted and sticked, serve them stoved in a short sauce, thickned as above; or else you may stove them with a sweet sauce.

71. Achis of rost meat.

The Achis of rosted meat, be it Gallimaf∣free, or other, is thus made. After you have taken up the skinne, cut the shoulder near the handle, take out the bones out of the handle, and put the skinne before the fire; you shall also take out the spade bone, and mince the meat very small with capers and

parsley; which being done, stove it with a chibol or an onion sticked, all well seasoned; and to the end that your Achis be the more dainty, put in it a little crummes of bread and new butter, if you will; put it into a dish or on a plate, and besprinckle it with its juice, or with some other, and the skinne over it, then serve; you may garnish it with pom∣granate, lemon, or sod bread.

The Achis of Partridge is done the same way, except that you may feed it with juice, and garnish it with what you will think fit.

72. Haslets.

Take a fillet of Veal, cut it into very thinne slices, where there is no strings; stick your slices with lardons, and bake them in a tour∣tre panne covered, then stove them with a little broth, thicken your sauce, and serve them garnished.

73. Achis of raw meat.

Take what meat you will, take out the strings, and mince it well, whitened or not, mince with it twice as much of beef suet near the Kidney, having taken out the fillet; then, when all is well minced, and well seasoned, allay it with broth, and stove it, you may gar∣nish it with Chesnuts, or what you shall have fit to garnish with; when it is sod, serve with fat.

74. Poupeton.

Take some flesh of veale, and beef suet, or

mutton suet, mince them well together, and season them, mixe some eggs with it for to allay the farce, and then cut three or four bards of lard, over which you shall spread your minced flesh, which you shall cover with young Pigeons, b••atilles, sweetbreads, sparagoes, mushrums, yolks of egges, stones, combes, hartichoaks, and over all that, you shall yet put some flesh, and all being well seasoned, bake it, then serve.

75. Tourte of lard.

Take some Lard, cut it, and melt it between two dishes, season it like the Marrow tourte, which you shall find in the next article; when it is baked, serve.

76. Tourt of Marrow.

Take some Marrow, and melt it, after it is melted, fry it, and mixe it with sugar, yolks of eggs, pistaches, or almonds stamped; next make a very thinne sheet of fine paste, on which you shall lay your implements, binde it if you will; bake it, and serve it sugred.

77. Tourte of young Pigeons.

Make your paste fine, and let it rest; then take your young Pigeons, clense and whiten them; if they are too big, cut them, and take gaudiveaux, sparagoes, mushrums, bottoms of hartichoaks, beef marrow, yolks of eggs, cardes, beef palats, truffles, verjuice of grapes, or gooseberries; garnish your Tourte with what you have, without forgetting the seasoning, then serve.

78. Tourt of Veale.

Take a peece of Veal, whiten it, and mince it with twice as much of beef suet, after it is well seasoned, make a sheet of fine paste, put your meat on it, in the middle of which you shall put what you have, as bea∣tilles, &c. Sugar it if you will, and when it is baked, serve.

79. Pie of Capon without bones.

After you have taken out the bones, farce it within with all kinds of beatilles, and ovil∣lets, mushrums, truffles, marrow, capers, cardes, sweetbreads, and gaudiveaux, when it is farced, dresse it up on fine paste, binde it with butter∣ed paper, tye it with a thread, and cover it well seasoned, when it is baked, serve.

80. Pie of Gaudiveau.

Dresse up your paste into an ovall, garnish it with your Gaudiveaux, in the midst of which you shall put all kinde of garnish, as mu∣shrums, the livers of fat capons, cardes, yolks of hard eggs, sweetbreads, and season all wel, binde it at the top with paste, and when it is baked, serve with a sauce of verjuice, yolks of egs and nutmegs.

81. Pie of Assiette.

Take some flesh of Veal and Beef, or Mut∣ton suet, make with them a kind of gaudive∣aux, then dresse up your paste very neatly half a foot high, and fil it with a bed of flesh, and over it another bed of mushrums, ano∣ther of cardes or cardeaux, or of young Pidge∣ons,

beef palats, stones, and yolks of egs, so that the upper bed be of your gaudiveaux, co∣ver and season it, then serve.

82. Pie after the Marotte.

Take some Rye flower, which you shall salt, make your paste with it, and dresse it up in the shape of a pie, then take a hare or two, or two joints of mutton with a little beef suet, which you shall mince together very small, and season it, then make up your pie, on the top of which you shall leave a vent; after it hath been baking three houres, take it out, and fill it with good broth, put it into the oven again, and when it is quite baked, serve.

83. Pie after the English.

Take a young Hare, or a Hare, mince it well with beef, or mutton suet, or even with the brawn of Capon, mixe wel all together, and season it, put in it, if you will, capers and sugar. Make your paste thus; after it is flowred, spread it, and plate it into three or four doubles, as a napking, laying some new butter on each bed of the paste, so that to one pound of paste, there be half a pound of but∣ter proportionably. After it is thus made, let it rest a while, and then make up your pie, which you shall garnish at the outside with butter'd paper; bake it well, endore it with the yolk of an egge, and serve.

84. Pyes after the Cardinal's way.

Make up your Pies very high and very nar∣row,

fill them up with gaudiveaux, and covr them so, as the lid be also very high; then serve them, specially for a garnish to a peece of beef, or upon a plate.

85. Pullets with ragoust in a bottle.

Take all the bones out of a Pullet, put the skinne thereof into a bottle without of••er, and leave without the overture or hole of the neck, which you shall tie to the neck of the bottle, then make what farce you will, with mushrums, truffles, sweetbreads, young pidge∣ons, sparagus, and yolks of eggs, wherewith you shall fill up the Pullet or Capons skinne, which you shall tye up, and let slip into the bottle, which must be stopt with past; seeth your Ragoust well seasoned in the great pot, out of which you shall take it, a little before you serve, and stove it before the fire, and when you are ready to serve, cut this bottle with a diamond, so that the bottome may re∣main full and whole, then serve.