The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 1.

Perfect Directions for the Al a mode Wayes of dressing all manner of Boyled Meats, with their several Sauces, &c.

To make an Olio Podrida.

TAke a pipkin or pot of some three gallons, fill it with fair water, and set it over a fire of Char∣coals, and put in first your hardest meats, a Rump of Beef, Bolonia Sausages, Neats Tongues, two dry, and two green, boiled and larded, about two hours af∣ter the pot is boiled and scummed: but put in more pre∣sently after your Beef is scummed, Mutton, Venison, Pork, Bacon, all the foresaid in gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions,

Cabbidge, in good big pieces as big as your meat, a faggot of sweet herbs well bound up, and some whole Spinedge, Sorrel, Burradge, Endive, Marigolds, and other good Pot∣hearbs a little chopped; and sometimes French Barley, or Lupins green or dry.

Then a little before you dish out your Olio, put to your pot, Cloves, Mace, Saffron, &c.

Then next have divers Fowls; as first,

A Goose, or Turky, two Capons, two Ducks, two Phea∣sants, two Widgeons, four Partridges, four Stockdoves, four Teals, eight Snites, twenty four Quails, forty eight Larks.

Boil these foresaid Fowls in water and salt in a pan, pip∣kin, or pot, &c.

Then have, Bread, Marrow, Bottoms of Artichocks, Yolks of hard Eggs, Large Mace, Chesnuts boil'd and blancht, two Collyflowers, Saffron.

And stew these in a pipkin together, being ready clenged with some good sweet butter, a little white wine and strong broth.

Some other times for variety you may use Beets, Pota∣to's, Skirrets, Pistaches, Pine Apple seed, or Almonds, Poungarnet, and Lemons,

Now to dish your Olio, dish first your Beef, Veal, or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all.

Then next your largest Fowl, Land Fowl, or Sea Fowl, as first, a Goose or Turky, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-doves, four Par∣tridges, eight Teals, twelve Snites, twenty four Quails, forty eight Larks, &c.

Then broth it, and put on your pipkin of Collyflowers,

Artichocks, Chesnuts, some Sweat-breads fried, Yolks of hard Eggs, then Marrow boil'd in strong broth or water, large Mace, Saffron, Pistaches, and all the foresaid things being finely stewed up, and some red Beets over all, slic't Lemons, and Lemon peels whole, and run it over with bea∣ten buttter.

Marrow Pies.

For the garnish of the Dish, make Marrow Pies made like round chewets, but not so high altogether; then have Sweetbreads of Veal cut like small dice, some Pistaches, and Marrow, some Potato's or Artichocks cut like the Sweat∣breads; as also some enterlarded Bacon, yolks of hard Eggs, Nutmegs, Salt, Gooseberries, Grapes, or Barberies, and some minced Veal in the bottom of the pie minced with some Bacon or Beef-suet, Sparagus, and Chesnuts, with a little Musk; close them up, and baste them with Saf∣fron water, bake them, and liquor it with beaten butter, and set them about the dish side or brims, with some bot∣toms of Artichocks, and yolks of hard Eggs, Lemons in quarters, Poungarnets, and red Beets boil'd and carved.

Other Marrow Pies.

Other wayes for variety, you may make other Marrow Pies of minced Veal and Beef-suet, seasoned with Pepper, Salt, Nutmegs, and boil'd Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them not too hard, musk them, &c.

Other Marrow Pies.

Other wayes, Marrow Pies of bottoms of little Arti∣chocks, Suckers, yolks of hard Eggs, Chesnuts, Marrow, and interlarded Bacon cut like dice, some Veal Sweetbreads

cut also, or Lamb-stones, Potato's, or Skirrets, and Spara∣gus, or none; season them lightly with Nutmeg, Pepper, and Salt, close your Pies and bake them.

Olio. Marrow Pies.

Butter three pound, Flower one quart, Lamb-stones three pair, Sweetbreads six, Marrow-bones eight, large mace, Cocks-stones twenty, interlarded Bacon one pound, knots of Eggs twelve, Artichocks twelve, Sparagus one hun∣dred, Cocks combs twenty, Pistaches one pound, Nutmegs, Pepper, and Salt.

Season the aforesaid lightly, and lay them in the Pie upon some minced Veal or Mutton, your interlarded Bacon in thin slices of half an inch long, mingled among the rest, fill the Pie, and put in some Grapes, and slic't Lemon, Bar∣berries or Gooseberries.

1 Pies of Marrow.

Flower, Sweet-bread, Marrow, Artichocks, Pistaches, Nutmeg, Eggs, Bacon, Veal, Suet, Sparagus, Chesnuts, Musk, Saffron, Butter.

2 Marrow Pies.

Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Spa∣ragus, Eggs, Grapes, Marrow, Saffron.

3 Marrow Pies.

Flower, Butter, Eggs, Artichocks, Sweet bread, Lamb∣stones, Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes Bacon.

To the Garnish of an extraordinary Olio: as followeth.

Two, Collars of Pigbrawn, two Marrow Pies, twelve roste Turtle Doves in a Pie, four Pies, eightteen Quails in a Pie, four Pies, two Sallets, two Jelleys of two colours, two Forc't meats, two Tarts.

Thus for an extraordinary Olio, or Olio Royal.

To make a Bisk divers wayes.

TAke a rack of Mutton, and a knuckle of Veal, put them a boiling in a pipkin of a gallon with some fair water, and when it boils, scum it, and put to it some salt, two or three blades of large Mace, and a Clove or two; boil it to three pints, and strain the meat, save the broth for your use, and take off the fat clean.

Then boil twelve Pigeon-Peepers, and eight Chicken-Peepers in a pipkin with fair water, salt, and a piece of in∣terlarded Bacon, scum them clean, and boil them fine, white, and quick.

Then have a roste Capon minced, and put to it some Gravy, Nutmegs, and Salt, and stew it together; then put to it the juyce of two or three Oranges, and beaten Butter, &c.

Then have ten Sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boiled and blanched, cut them like lard, and fry them, put away the But∣ter, and put to them Gravy, a little Anchove, Nutmeg, and a little garlick, or none, the juyce of two or three oranges, and Marrow fried in Butter with Sage leaves, and some beaten Butter.

Then again, have some boiled Marrow and twelve Arti∣chocks, Suckers, and Peaches finely boiled, and put into

beaten Butter, some Pistaches boiled also in some Wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled and put into beaten Butter, or Skirrets.

Then have Lemons carved, and some cut like little dice.

Again, fry some Spinage, and Parsley, &c.

These foresaid matterials being ready, have some French bread in the bottom of your dish.

Then dish on it your Chickens, and Pigeons, broth it; next your Quails, then Sweet breads, then your Pallets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage and fryed Mar∣row; and if yellow, Saffron or fryed Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten Butter, &c.

• 1. For variety, Clary fryed with yolks of Eggs.
• 2. Knots of Eggs.
• 3. Cocks stones.
• 4. Cocks Combs.
• 5. If white, strained Almonds, with some of the broth.
• 6. Goosberries, or Barberries.
• 7. Minced meat in Balls.
• 8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth and give it a walm.
• 9. Garnish with boiled Spinedge.
• 10. If yellow, yolks of hard Eggs strained with some Broth and Saffron.

And many other varieties.

A Bisk other wayes.

TAke a leg of Beef, cut it into two pieces, and boil it in a gallon or five quarts of water, scum it, and about half an hour after put in a knuckle of Veal, and scum it also, boil it from five quarts to two quarts or less; and being

three quarters boil'd, put in some Salt, and some Cloves and Mace; being through boil'd, strain it from the meat, and keep the broth for your use in a pipkin.

Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and falt three of them, and the other leave for garnish, to be boil'd in strong broth, and laid on the top of the Bisk when it is dished.

Again, boil your Fowl in water and salt, Teals, Par∣tridge, Pigeons, Plovers, Quails, Larks.

Then have a joynt of Mutton made into balls with sweet Herbs, Salt, Nutmegs, grated Bread, Eggs, Suet, a Clove or two of Garlick, and Pistaches boil'd in broth, with some interladed Bacon, Sheeps Tongues larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweetbreads, and Lamb-stones in strong broth, and Mace, a Clove or two, some white Wine and strained Almonds, or with the yolk of an Egg, Verjuice, beaten Butter, and slic'd Lemon or Crapes whole.

Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.

Then carved Lemons over all.

To make another curious boil'd meat, much like a Bisk.

TAke a Rack of Mutton, cut it in four pieces, and boil it in three quarts of fair water in a pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end; scum your broth, and put in some salt: Then about half an hour after put in three Chickens finely scald∣ed and trust, three Partridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.

Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjoram, Sorrel, Sage; these being finely

picked, bruise them with the back of a ladle, and a little be∣fore you dish up your boil'd meat, put them to your broth, and give them a walm or two.

Again, for the top of your boil'd meat or garnish, have a pound of interlarded Bacon in thin slices, put them in a pipkin with six marrow-bones, and twelve bottoms of yong Artichocks, and some six Sweetbreads of Veal, strong broth, Mace, Nutmeg, some Gooseberries or Barberries, some Butter and Pistaches.

These things aforesaid being ready, and dinner called for, take a fine clean scoured dish, and garnish it with Pi∣staches and Artichock, carved Lemon, Grapes, and large Mace.

Then have sippets finely carved, and some slices of French Bread in the bottom of the dish, dish three pieces of Mut∣ton, and one in the middle, and between the Mutton three Chickens, and up in the middle, the Partridge, and pour on the broth with the herbs, then put on your pipkin over all, of Marrow, Artichocks, and the other Materials, then carved Lemon, Barberries and beaten Butter over all, your carved sippets round the dish, &c.

Another made Dish in the French Fashion, called, an Entre de Table, Entrance to the Table.

TAke the bottoms of boil'd Artichocks, the yolks of hard Eggs, young Chicken-peepers or Pigeon-peep∣ers finely trust, Sweetbreads of Veal, Lamb-stones blanch∣ed, and put them in a Pipkin, with Cock-stones and combs, and knots of Eggs; then put to them some strong broth, white Wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and stew them softly together.

Then have Gooseberries or Grapes parboiled, or Bar∣berries, and put to some beaten Butter, and Potatoes, Skirrets, or Sparagus boil'd, and put in beaten butter, and some boil'd Pistaches.

These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet breads, Artichocks, and Sparagus on them, Grapes, and slic't Lemon, and run all over with beaten Butter, &c.

Sometimes for variety, you may put some boil'd Cab∣bidge, Lettice, Collyflowers, Balls of minced meat, or Sau∣sages without skins, fryed Almonds, Calves Udder.

Another French boiled meat of Pine-molet.

TAke a manchet of French bread of a day old, chip it, and cut a round hole in the top, save the piece whole, and take out the crumb, then make a composition of a boil'd or a rost Capon, minced and stamped with Almond-paste, mus∣kefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs, and Saffron, Cinnamon, Nutmeg, Corrans, Sugar, Salt, Marrow, and Pistaches; fill the loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.

Then have some forc't Chickens flea'd, save the skin, wings, legs, and neck whole and mince the meat, two Pi∣geons also forc't, two Chickens, two boned of each, and filled with some minced Veal or Mutton, with some inter∣laded Bacon or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmisan, or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and stitch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows or Quails, and some boiled Sparagus.

For the garnish of the foresaid dish, rost Turneps, and rost Onions, Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chick∣ens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cardons, Artichocks, or Spa∣ragus,

Pine-apple-seeds or Pistaches, Grapes, and Sweet∣breads, and broth it on sippets.

To boil a Chine of Veal, whole or in pieces.

BOil it in water, salt, or in strong broth with a faggot of sweet Herbs, Capers, Mace, Salt, and interlarded Ba∣con in thin slices and some Oyster liquor.

Your Chines being finely boiled, have some stewed Oy∣sters by themselves with some Mace and fine Onions whole, some Vinegar, Butter, and Pepper, &c.

Then have Cucumbers boiled by themselves in water and salt, or pickled Cucumbers boiled in water, and put in beat∣en Butter, and Cabbidge-lettice, boiled also in fair water, and put in beaten Butter.

Then dish your chines on sippets, broth them, and put on your stewed Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or slic't lemon, and run it over with beat∣en Butter.

Chines of Veal otherwayes, whole or in pieces.

STew them being first almost rosted, put them into a deep dish with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster liquor, two or three slices of Lemon and Salt, and being finely stewed, serve them on sippets with that broth, and slic't Lemon, Goose∣berries, and beaten Butter, boil'd Marrow, fryed Spinage, &c. For variety, Capers or Sampier.

Chines of Veal boil'd with fruit, whole.

PUt it in a stewing pan or deep dish, with some stronge broth, large Mace, a little white Wine, and when it boils scum it, then put some Dates to, being half boil'd,

and Salt, some white Endive, Sugar and Marrow.

Then boil some fruit by it self, your meat and broth be∣ing finely boil'd, Prunes and Raisins of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates, Sugar, slic't Lemon, and Bar∣berries, &c.

Chines of Veal other wayes.

STew the whole with some strong broth, white Wine, and Caper-liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced meat, without skins, or little Balls, some Marrow, Salt and some sweet sweet Herbs picked of all sorts, and bruised with the back of a ladle; put them to your broth, a quarter of an hour before you dish your chines, and give them a walm, and dish up your chine on French bread or sippets, broth it, and run it over with beaten Butter, Grapes, or slic't Le∣mon, &c.

Chines of Mutton boil'd whole, or Loins, or any joynt whole.

BOil it in a long stewing pan or deep dish, with fair wa∣ter, as much as will cover it, and when it boils cover it, being scumm'd first, and put to it some Salt, white Wine, and some Carots cut like dice; your broth being half boil'd, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers and large Mace: stew your broth and matterials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil'd amongst your broth.

Then have Collyflowers ready boil'd in water and salt, and put in beaten Butter, with some boil'd Marrow; then

the Mutton and Broth being ready, dissolve two or three yolks of Eggs, with white Wine, Verjuyce, or Sack; give it a walm, and dish up your meat on sippets finely carved, or French Bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barber∣ries, or Grapes, and run it over with beaten butter.

Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hop∣buds, or Coleworts boil'd in water and salt, and put in bea∣ten butter, Cabbidge sprouts, or Cabbidge Lettice, and Chesnuts.

And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron or none.

Other while grated bread, yolks of hard Eggs, and Verjuyce, &c.

To boil a Chine, Rack, or Loin of Mutton, other wayes, whole, or in pieces,

BOil it in a stewing-pan or a deep dish, with fair water as much as will cover it, and when it boils scum it, and put to it some salt; then being half boil'd, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat: then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.

Then a little before you take up your Mutton, a hand∣ful of picked Parsley, chopped small, put it in the broth, with some whole Marigold flowers, and your whole Chine of Mutton give it a walm or two, then dish it up on sip∣pets, and broth it: Then have Raisins of the sun and Cur∣rans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemon, and Barber∣ries, &c.

Other wayes without Fruit, boil it with Capers, and all manner of sweet hearbs stripped, some Spinedge and Par∣sley bruised with the back of a ladle, Mace, and Salt, &c.

To boil a Chine of Mutton whole or in pieces, or any Joynt.

Boil it in a fair glazed pipkin, being well scummed, put a faggot of sweet herbs, as Time, Parsley, sweet Marjoram, bound hard and stripped with your knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes Marigold-flowers and salt, and being finely boiled down, serve it on sippets, garnish your dish with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons, boil'd Marrow, &c.

Sometimes for change leave out Carrots and Fruits.

Use all as before said, and adde white Endive, Capers, Samphire, run it over with beaten Butter and Lemon.

Barley Broth. Chine of Mutton or Veal in Barley Broth, Rack or any joynt.

TAke a Chine or Knuckle, and joynt it, put it in a pip∣kin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs, bound up, and close hard tied, some Raisins, Damask Prunes, and Currans or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.

Barley Broth otherwise.

BOil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the broth Salt, Raisins,

sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet slic't together.

Otherwise.

Other wayes without Fruit: Put some good Mutton∣gravy, Saffron, and sometimes Raisins onely.

Chine or any Joynt.

OTher wayes, stew them with strong broth and white wine, put it in a pipkin to them, scum it, and put to it some Oyster liquor, Salt, whole Pepper, and a bundle of sweet Herbs well bound up; some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Ches∣nuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, But∣ter, Time, and two or three great Onions; sometimes Grapes.

Garnish your Dish with Lemon peel, Oysters, Mace, Capers, and Chesnuts, &c.

Stewed Broth.

TO make stewed Broth; the Meat most proper for it is,

A Leg of Beef, Marrow Bones, Capon, or a Loin or Rack of Mutton, a Knuckle of Veal.

Take a Knuckle of Veal, a Joynt of Mutton, two Mar∣row bones, a Capon, boil them in fair water, and scum them; then put in a bundle of sweet herbs well bound up, or none, large Mace, whole Cinamon, and Ginger bruised, and put in a little rag, the spice being a little bruised also: Then beat some Oatmeal, strain it, and put it to your broth: then have boil'd Prunes and Currans strained also,

and put it to your broth, with some whole Raisins and Cur∣rans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint of Cla∣ret Wine and Sugar, then dish up your meat on fine sip∣pets, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Corrans, and Sugar.

You may adde to the former broth, Fennel roots and Parsley roots tied up in a bundle.

Stewed broth new fashion.

OTher wayes for change: take two Joynts of Mutton, Rack and Loin, being half boiled and scummed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun be∣ing strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a walm, and serve it on fine carved sippets.

To stew a Loin or Rack of Mutton, or any Joynt other wayes.

I.

CHop a Loin into steakes, lay it in a deep dish or stew∣ing pan, and put to it half a pint of Claret or white Wine, as much water, some Salt and Pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leasurely the space of two hours, turn them now and then, and serve them on sippets.

II.

Otherwayes for change, being half boiled, chop some

sweet Herbs, and put to them, give them a walme, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherwayes for variety, put Raisins, Prunes, Currans, Dates and serve them with slic't Lemon, and beaten Butter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cu∣cumbers, Sampire, &c.

VI.

Otherwayes, stew it between two dishes with fair wa∣ter, and when it boils, scum it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, Spinage, Sorrel, Savory, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten Butter, or stew it thus whole.

Before you put in your Herbs blow off the fat.

To boil a Leg of Mutton divers wayes.

I.

STuff a leg of Mutton with Parsley, being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.

II.

Otherwayes: boil it in water and salt, not stuffed, and being boiled, stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it,

make sauce with the Gravy and beaten butter, with Lemon and grated Nutmeg.

III.

Otherwayes, boil it in water and salt, being stuffed with Parsley, and make sauce with large Mace, Gravy, chopped Parsley, Butter, Vinegar, Juyce of Orange, Goosberries, Barberries, or Grapes, and Sugar: serve it on sippets.

To boil a leg of Mutton otherwayes.

IV.

Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef∣suet, some salt and nutmeg.

Then being almost boiled, take up some of the broth in∣to a pipkin, and put to it some large mace, a few corrans, a handful of French capers, and a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; and being finely boiled, dish it on carved sippets, broth it, and run it over with beaten butter, and le∣mon shread small.

V. Otherwayes.

Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine-vinegar, salt-butter and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't le∣mon.

Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg.

To boil a Leg of Veal.

1. STuff it with Beef-suet and sweet Herbs chopped, nutmeg, salt, and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded bacon, two or three whole Cloves, pieces of pears and some artichock∣suckers boiled, and put in beaten butter, boil'd marrow and mace: Then before you dish it up, have sorrel, sage, pars∣ley, time, sweet marjoram coursly minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it into your broth to make it green, and give it a walm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some gooseberries, or barberries, beaten butter and lemon.

2. To boil a Leg of Veal otherwayes.

Stuff it with beef-suet, nutmeg and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being al∣most boil'd, take up some of the broth in a pipkin, and put to it some mace, raisins of the sun, gravy; stew them well toge∣ther & thicken it with grated bread strained with hard eggs; before you dish up your broth, have parsley, time, sweet mar∣joram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a walm, and dish up your leg of veal on fine carved sippets, pour on the broth, and run it over with beaten butter.

3. To boil a Leg of Veal otherwise with Rice, or a Knuckle.

Boil it in a pipkin, put some salt to it, and seum it; then

put to it some mace and some rice finely picked and wash∣ed, some raisins of the sun and gravy; and being fine and tender boild, put in some saffron, and serve it on fine carved sippets, with the rice over all.

4. Other wayes with paste cut like small lard, boil it in thin broth and saffron.

5. Other wayes in white broth, and with fruit, spinage, sweet herbs, and gooseberries, &c.

To make all manner of forc't Meats or Stuffings for any kinde of Meats; as Legs, Breasts, Shoulders, Loins, or Racks; or for any Poultry or Fowl whatsoever, boil'd, roste, stew∣ed, or baked; or boil'd in bags, round like a quaking Pud∣ding in a Napkin.

To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.

TAke a leg of veal, and take out the meat, but leave the skin and knuckle whole together; then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of gar∣lick, and some three or four yolks of hard eggs whole or in quarters, pine-apple-seed, two or three raw eggs, pista∣ches, chesnuts, pieces of artichocks, and fill the leg, sowe it up, and boil it in a pipkin with two gallons of fair water and some white wine; being scummed and almost boiled, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and Artichock bottoms, and stew them well together; then have some fried toste of manchet or roles finely carved. The leg being finely boil'd, dish it on French bread, and fried toste and sippets round about it; broth it, and put on mar∣row, and your other materials, with sliced lemon and le∣mon-peel,

run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.

You may adde sometimes balls of the same meat.

Garnish.

For your garnish, you may use chesnuts, artichocks, pistaches, pine apple-seed, and yolks of hard eggs in halves, or potatoes.

Other whiles: Quinces in quarters, or pears, pippins, gooseberries, grapes, or barberries.

To force a Breast of Veal.

MInce some veal or mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and sea∣soned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace; then an hour after have sweet herbs picked and stripped, time, sor∣rel, parsley, sweet Marjoram bruised with the back of a la∣dle, and put it into your broth with some beef-marrow, and give it a walm; then dish up your breast of veal on fine sippets finely carved, broth it, and lay on it slic't le∣mon, marrow, mace, and barberries, and run it over with beaten butter.

If you will have the broth yellow, put saffron into it.

To boil a Breast of Veal otherwise.

MAke a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle them all together, and fill the breast; prick it up, and stew it be∣tween

two dishes with white wine and strong broth, mace, dates, marrow; and being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries, or grapes.

Sometimes thick it with some almond-milk, sugar, and cream.

To boil a Breast of Veal in another manner.

JOynt it well, and parboil it a little; then put it in a stewing-pan or deep dish with some strong broth, and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, some yolks of hard eggs, and white wine; stew all these well together, and be∣ing boil'd tender, serve it on fine carved sippets, and broth it. Then have some fried sweet breads. sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fried parsley.

Thus you may boil a Rack or Loin.

To make several sorts of Pudding.

1. Bread Pudding, yellow or green.

GRate four penny loaves, and searce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.

If green, Juices of spinage, and all manner of sweet

herbs stamped amongst the spinage, and strain the juyce, sweet herbs chopt very small, cream, cinamon, nutmeg, salt, and all other things, as is next before said: your herbs must be, time stripped, savory, sweet marjoram, rosemary, parsley, peniroyal, dates; in these seven or eight yolks of eggs.

Another Pudding, called Cinamon Pudding.

TAke five penny loaves, and searce them through a cul∣lender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic't dates, stamped almonds, or none, rose-water.

To make Rice Puddings.

BOil your Rice with cream, strain it, and put to it two penny loaves grated, eight yolks of eggs, and three whites, beef-suet, one pound of sugar, salt, rose-water, nut∣meg, coriander beaten, &c.

Other Rice Puddings.

Steep your rice in milk over night, and next morning drain it, and boil it in cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

To make Oatmeal Puddings, called Isings.

TAke a quart of whole Oatmeal being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold, put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar. This put in bags, guts, or fowls, as capon, &c.

If green, good store of herbs chopped small.

To make Blood pudding.

TAke the blood of a hog while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three dayes take the groats out, and drain them clean; then put to those groats more then a quart of the best cream warmed on the fire: then take some mother of time, parsley, spinage, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small, and mix them with the groats, with a little fen∣nel seed finely beaten, some pepper, cloves, mace, salt, and some beef suet, or flakes of the hog cut small.

Otherwayes you may steep your oatmeal in warm mut∣ton broth, or scalding milk, or boil it in a bag.

To make Andolians.

SOak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.

Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, and salt; mingle all together, and season the fat side of the guts, then turn that side inward again and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan in fair water, with a piece of inter∣larded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.

Sometime for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nut∣meg, ginger, pepper, salt, &c.

To make other blood puddings.

STeep great oatmel in eight pints of warm goose blood, sheeps blood, calves, lambs, or fawns blood, and drain

it, as is aforesaid, after three dayes put to it in every point, as before.

Other Blood Puddings.

Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace, and pepper.

Sometimes, for variety, Sugar, Corrans, &c.

To make Marrow Puddings of Rice and grated Bread.

STeep half a pound of Rice in milk all night, then drain it from the milk, and boil it in a quart of cream; be∣ing boiled, strain it, and put to it half a pound of sugar, bea∣ten nutmeg and mace steeped in rosewater, and put to the foresaid materials eight yolks of eggs, and five grated man∣chets, put to it also half a pound of marrow cut like dice, and salt; mingle all together, and fill your bags or napkin, and serve it with beaten butter, being boiled and stuck with almonds.

If in guts, being boil'd, toste them before the fire in a silver dish or tosting pan.

To make other Puddings of Turky or Capon in bags, guts, or for any kinde of stuffing, or forcing, or in Cauls.

TAke a rost Turky, mince it very small, and stamp it with some almond paste, then put some coriander∣seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace soked in sack and white wine, rose-water and sack, strain it into the materials, and make not your stuff too thin, then fill either gut or napkin, or any fowls boiled, baked, or roste, or legs of veal or mutton, or brests, or kid, or fawn, whole lambs, suckers, &c.

Sheeps Haggas Pudding.

To make a Haggas Pudding in a Sheeps Panch.

TAke good store of parsley, savory, time, onions, and oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the panch, sowe it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten but∣ter with two or three yolks of eggs dissolved in the butter, or none.

Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, but∣ter it, and dish it in a dish, and serve it with sippets,

A Haggas otherwayes.

Steep the oatmeal over night in warm milk, next morn∣ing boil it in cream; and being fine and thick boiled, put beef-suet to it in a dish or tray, some cloves, mace, nut∣meg, salt, and some raisins of the sun, or none, and an oni∣on: sometime savory, parsley, and sweet Marjoram, and fill the panch, &c.

Other Haggas Puddings.

CAlves panch, calves chaldrons, or muggets being clenged, boil it tender, and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, suckory, sorrel, strawberry leaves very small minced, bits of butter, pepper, cloves, mace, cinamon, ginger, currans, sugar, salt, dates, and boil it in a napkin or calves panch, or bake it; and be∣ing boil'd, put it in a dish, trim the dish with scraped sugar,

and stick it with sliced almonds, and run it over with beaten butter, &c.

To make Liver Puddings.

TAke a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small or grate it, and searce it through a meal-five or cullender put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small; and mingle all together, fill a wet napkin, and binde it in fashion of a ball, and serve it with beaten butter and sugar being boil'd.

Other Liver Puddings.

For variety, sometimes, sweet herbs, and sometimes flakes of the hog in place of beef-suet, fennel-seed, cara∣way-seed, or any other seed, and keep the order, as is abovesaid.

To make Puddings of Blood after the Italian fashion.

TAke three pints of hogs blood, strain it, and put to it half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, a pound of beef-suet minced small, nutmeg, pepper, salt, ginger, cloves, mace, cinamon, sugar, currans, eggs, &c.

To make Puddings of a Heifers Ʋdder.

TAke an heifers udder, and boil it; being cold, mince it small, and put to it a pound of almond paste, some grated manchet, three or four eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound of sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved

pears in form of square dice, bits of marrow; mingle all to∣gether, and put it in a clean napkin dipped in warm liquor, binde it up round like a ball, and boil it.

Being boil'd dish it in a clean scoured dish, scrape sugar, and run it over with beaten butter, stick it with slic't al∣monds or slic't dates, candied lemon peel, orange, or cite∣ron, juyce of orange over all.

Thus also lamb-stones, sweetbreads, turky, capon, or any poultrey.

Forcing for any roots; as Mellons, Cucumbers, Collyflow∣ers, Cabbiges, Pompions, Gourds, great Onions, or Pars∣nips, &c.

TAke of Musk-mellon, and take out the seed, and cut it round the mellon two fingers deep, then make a for∣cing of grated bread, beaten almonds, rose water, and su∣gar, some musk-mellon stamped small with it, also bisket∣bread beaten to powder, some coriander seed, candied le∣mon minced small, some beaten mace and marrow minced small, beaten cinamon, yolks of raw eggs, sweet herbs, saf∣fron, and musk a grain: then fill your rounds of mellons, and put them in a flat bottom'd dish, or earthen pan, with butter in the bottom, and bake them in the dish.

Then have sauce made with white wine and strong broth, strained with beaten almonds, sugar, and cinamon; serve them on sippets finely carved, give this broth a walm, and pour it on your mellons with some fine scraped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cucumbers, le∣mons, or turnips, and serve them with any boil'd fowls.

Other forcing, or Pudding, or stuffing for birds or any fowl, or any joynt of meat.

TAke veal or mutton, mince it, and put to it some gra∣ted bread, yolks of eggs, cream, corrans, dates, su∣gar,

nutmeg, cinamon, ginger, mace, juyce of spinage' sweet herbs, salt, and mingle all together, with some whole marrow amongst. If yellow, use saffron.

Other forcing for Fowls, or any Joynt of meat.

MInce a leg of mutton or veal, and some beef suet or venison, with sweet herbs, grated bread, eggs, nut∣meg, pepper, ginger, salt, dates, corrans, raisins, some dry candied oranges, coriander seed, and a little cream; bake them or boil them, and stew them in white wine, grapes, marrow, and give them a walm or two, thick it with two or three yolks of eggs, sugar, verjuyce, and serve these puddings on sippets, pour on the broth, and strow on sugar and slict lemon.

Other forcing of Veal, or Pork, Mutton, Lamb, Venison, Land, or Sea Fowls.

MInce them with beef suet or lard, and season them with pepper, cloves, mace, and some sweet herbs grated, Bolonia sawsages, yolks of eggs, grated cheese, salt, &c.

Other stuffings or forcing of grated cheese, calves brains or any brain, as pork, goat, kid, or lamb, or any venison, or pigs brain, with some beaten nutmeg, pepper, salt, gin∣ger, cloves, saffron, sweet herbs, eggs, goosberries, or grapes.

Other forcing of calves udder boiled and cold, and stam∣ped with almond paste, cheese-curds, sugar, cinamon, gin∣ger, mace, cream, salt, raw eggs, and some marrow or butter, &c.

Other stuffings or Puddings.

TAke rice-flower, strain it with Goats milk or cream, and the brawn of a poultrey rosted, minced, and

stamped, boil them to a good thickness with some marrow, sugar, rose-water, and some salt; and being cold, fill your poultrey, or in cauls of veal or other joynts of meat, and bake them or boil them in bags or guts, put in some nut∣meg, almond paste, and some beaten mace.

Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Fowl.

TAke out the meat, and save the skins whole, leave on the legs and wings to the skin, and also the necks and heads, and mince the meat raw with some interlarded ba∣con or beef suet, season it with cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of eggs grated, par∣misan or none, fill the body, legs, and neck, prick up the back, and stew them between two dishes with strong broth as much as will cover them, and put some bottoms of ar∣tichocks, cardons, or boil'd sparagus, goosberries, barber∣ries, or grapes being boil'd, put in some grated parmisan, large mace, and saffron, and serve them on fine carved sip∣pets; garnish the dish with roste turnips, or roste onions, cardons, and mace, &c.

Other forcing of Livers of Poultrey, or Kid or Lambs.

TAke the liver, and cut it into little bits like dice raw, and as much interlarded bacon cut in the same form, some sweet herbs chopped small amongst; also some raw yolks of eggs, and some beaten cloves and mace, pepper and salt, a few prunes and raisins, or no fruit, but grapes or goose∣berries, a little grated parmisan, a clove or two of garlick; and fill your poultrey, either boil d or roste, &c.

Other forcing for any dainty Fowl; as Turky, Chickens, or Phesants, or the like, boild or roste.

TAke minced veal raw, and bacon or beef suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle amongst the forcing, with pine-apple-seeds, pistaches, chesnuts, and some raw eggs, and fill your poultrey, &c.

Other fillings or forcing of parboil'd Veal or Mutton.

MInce the meat with beef-suet or interlarded bacon, and some cloves, mace, pepper, salt, eggs, sugar, and some quartered pears, damsons, or prunes, and fill your fowls, &c.

Other fillings of raw Capons.

MInce it with fat bacon and grated cheese or parmisan, sweet herbs, cheese-curd, corrans, cinamon, ginger, nutmeg, pepper, salt, some pieces of artichocks like small dice, sugar, saffron, and some mushrooms.

Otherwayes.

Grated liver of veal, minced lard, fennel-seed, whole eggs raw, sugar, sweet herbs, salt, grated cheese, a clove or two of garlick, cloves, mace, cinamon and ginger, &c.

Otherwayes.

For a leg of mutton, grated bread, yolks of raw eggs, beef-suet, salt, nutmeg, sweet herbs, juyce of spinage, cream, cinamon, and sugar; if yellow, saffron.

Other forcing for Land or Sea-fowl boiled or baked, or a Leg of Mutton.

TAke out of the leg the meat, leave the skin whole, and mince the meat with beef-suet and sweet herbs; and put to it, being finely minced, grated bread, dates, cor∣rans, raisins, orange minced small, ginger, pepper, nut∣meg, cream, and eggs; being boiled or baked, make a sauce with marrow, strong broth, white wine, verjuyce, mace, sugar, and yolks of eggs strained with verjuyce: serve it on fine carved sippets and flic't lemon, grapes, or gooseberries: and thus you may do it in calls of veal, or lamb, or kid.

Legs of Mutton forc't either rost or boil'd.

MInce the meat with beef-suet or bacon, sweet herbs, pepper, salt, cloves and mace, and two or three cloves of garlick, raw eggs, two or three chesnuts, and work up al∣together, fill the leg, and prick it up, then rost it or boil it: make sauce with the remainder of the meat, and stew it on the fire with gravy, chesnuts, pistaches, or pine-apple-seed, bits of artichocks, pears, grapes, or pippins, and serve it hot on this sauce, or with gravy that drops from it onely, or stew it between dishes.

Other forcing of Veal.

MInce the veal, and cut some lard like dice, and put to it; with some minced penny-royal, sweet marjoram, winter-savory, nutmeg, a little camomile, pepper, salt, ginger, cinamon, sugar, and work all together, then fill it into beefs guts of some three inches long, and stew them in a pipkin with claret wine, large mace, capers, and marrow;

being finely stewed, serve them on fine carved sippets, flic't lemon, and barberries, and run them over with beaten but∣ter and scraped sugar.

Other forcing of Veal, Mutton, or Lamb.

EIther of these minced with beef-suet, parsley, time, sa∣vory, marigolds, endive, and spinage; mince all to∣gether, and put some grated bread, grated nutmeg, cur∣rans, five dates, sugar, yolks of eggs, rose-water, and ver∣juyce: of this forcing you may make birds, fishes, beasts, pears, balls, or what you will, and stew them, or fry them, or bake them, and serve them on sippets with verjuyce, su∣gar and butter either dinner or supper.

Other forcing for Brest, Legs or Loins of Beef, Mutton, Veal, or any Venison or Fowls rosted, baked, or stewed.

MInce any meat, and put to it beef-suet or lard, dates, raisins, grated bread, nutmeg, pepper, and salt, and two or three eggs, &c.

Otherwayes.

Mince some mutton, with beef-suet, some orange-peel, grated nutmeg, grated bread, coriander-seed, pepper, salt, and yolks of eggs, mingle all together, and fill any brest, or leg, or any joynt of meat, and make sauce with gravy, strong broth, dates, curraris, sugar, salt, lemons, and bar∣berries, &c.

Other forcing for roste, or boiled, or baked Legs of any meat, or any other Joynt or Fowl.

MInce a leg of mutton with beef-suet, season it with cloves, mace, pepper, salt, nutmeg, rosewater, cur∣rans, raisins, caraway seeds and eggs; and fill your leg of mutton, &c.

Then for sauce for the foresaid, if baked, bake it in an earthen pan or deep dish, and being baked, blow away the fat, and serve it with the gravy.

If roste, save the gravy that drips from it, and put to it flic't lemon or orange.

If boil'd, put capers, barberries, white wine, hard eggs minced, beaten butter, gravy, verjuyce and sugar, &c.

Other Forcing.

MInce a leg of mutton or lamb with beef-suet, and all manner of sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with half the meat: then make the rest into little cakes as broad as a shilling, and put them in a pipkin with strong mutton broth, cloves, mace, vinegar, and boil the leg, or bake it, or roste it.

Forcing in the Spanish fashion in balls

MInce a leg of mutton with beef-suet, and some mar∣row cut like square dice put amongst, some yolks of eggs, and some salt and nutmeg; make this stuff as big as a Tennis-ball, and stew them with strong broth the space of two hours; turn them, and serve them on tostes of fine manchet, and serve them with the palest of the balls.

Other manner of Balls.

MInce a leg of veal very small, yolks of hard eggs, and the yolks of seven or eight raw eggs, some salt; make them into balls as big as a walnut, and stew them in a pipkin with some mutton broth, mace, cloves, and flic't ginger, stew them an hour, and put some marrow to them, and serve them on sippets, &c.

Other grand or forc't dish.

TAke hard eggs, and part the yolks and whites in halves, take the yolks and mince them, or stamp them in a morter with marchpane stuff, and sweet herbs chopped very small, and put amongst the eggs or paste, with sugar and cinamon fine beaten, put some currans also to them, and mingle all together with salt, fill the whites, and set them by.

Then have preserved oranges candied, and fill them with marchpane paste and sugar, and set them by also.

Then have the tops of sparagus boil'd, and mixed with butter, a little sack, and set them by also.

Then have boiled chesnuts peeled, and pistaches, and set them by also.

Then have marrow steeped first in rose-water, then fryed in butter, and set that by also.

Then have green quodlings slic't, mixt with bisket bread and egg, and fryed in little cakes, and set that by also.

Then have sweetbreads, or lamb-stones, and yolks of hard eggs fryed, &c. and dipped in butter.

Then have small tuttle-doves or pigeon-peepers and chicken peepers fryed, or finely rosted or boiled, and set them by, or any small birds, and some artichocks and po∣tato's boil'd and fryed in butter, and some balls as big as a walnut, or less, made of parmisan, and dipped in butter, and fryed.

Then last of all, put them all in a great charger, the chickens or fowls in the middle, then lay a lay of sweet∣breads, then a lay of bottoms of artichocks, and the mar∣row; on them some preserved oranges.

Then next some hard eggs round that, fryed sparagus, yolks of eggs, chesnuts, and pistaches; then your green quodlings stuffed: the charger being full, put to them marrow all over the meat, and juyce of orange, and make

a sauce of strained almonds, grapes, and verjuyce; and being a little stewed in the oven, dry it, &c.

The Dish.

Sweatbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saf∣fron, Butter, Potato's, Pistaches, Chesnuts. Verjuyce, Sugar, Flower, Parmisan, Cinamon.

To force a French Bread, called Pine-molet, or three of them

TAke a manchet, and make a hole in the top of it, take out the crum, and make a composition of the brawn of a capon roste or boil'd; mince it, and stamp it in a mor∣tar with marchpane paste, cream, yolks of hard eggs, mus∣kefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, bea∣ten cinamon, saffron, some raw yolks of eggs, and currans; fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones fried, with some mace, mar∣row, and grapes, sparagus, sparagus, or artichocks, and skirrets, the manchets being well boil'd, and your chickens finely ftewed, serve them in a fine dish, the manchets in the middle, and the sweatbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, cream, sugar, and beaten butte.

Garnish your dish with marrow, pistaches, artichocks, puff-paste, mace, grapes, pomegarnets, or barberries, and slic't lemon.

Another forc't Dish.

TAke two pound of Beef-marrow, and cut it as big as great dice, and a pound of dates cut as big as small dice; then have a pound of prunes, and take away the out∣side from the stones with your knife, and a pound of Cur∣rans;

and put these aforesaid in a platter, twenty yolks of eggs, a pound of sugar, an ounce of cinamon, and min∣gle all together.

Then have the yolks of twenty eggs more, strain them with Rosewater, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow; and be∣ing fried, put one of them in a fair dish, and lay the for∣mer material on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dish like a lattice window, set it in the oven, and bake it a little; then fry it, &c. Bake it very lea∣surely.

Another forc't fried Dish.

MAke a little paste with yolks of eggs, flower, and boiling liquor.

Then take a quarter of a pound of sugar, a pound of marrow, half an ounce of cinamon, and a little ginger. Then have some yolks of Eggs, and mash your marrow, and a little Rosewater, musk, or amber, and a few currans or none, with a little suet, and make little pastes, fry them in clarified butter, and serve them with scraped sugar, and juyce of orange.

Otherwayes.

Take good fresh water Eels, flay and mince them small with a warden or two, and season it with pepper, cloves, mace, saffron: then put currans dates, and prunes small minced amongst, and a little verjuyce, and fry it in lit∣tle pasties, bake it in the oven, or stew it in a pan in paste of divers forms; as pasties or stars, &c.

To make any kinde of Sausages.

First, Bolonia Sausages.

THe best way and time of the year is to make them in September.

Take four stone of pork, of the legs the leanest, and take away all the skins, sinnews, and fat from it; mince it fine and stamp it: then adde to it three ounces of whole pepper, two ounces of pepper more grosly cracked or beaten, whole cloves an ounce nutmegs an ounce finely beaten, salt spanish, or peter-salt, an ounce of coriander seed finely beat∣en, or caraway seed, cinamon an ounce fine beaten, lard cut an inch long, as big as your little finger, and clean without rust; mingle all the foresaid together, and fill beefers guts as full as you can possible, and as the winde gathers in the gut, prick them with a pin, and shake them well down with your hands, for if they be not well filled, they will be rusty.

These aforesaid Bolonia Sausages are most excellent of pork onely: but some use buttock beef with pork, half one, and as much of the other. Beef and pork are very good.

Some do use pork of a weeks powder for this use before∣said, and no more salt at all.

Some put a little sack in the beating of these Sausages, and put in place of coriander caraway-seed.

This is the most excellent way to make Bolonia Sausa∣ges, being carefully filled, and tied fast with packthred, and moaked or smothered three or four dayes, that will turn them red; then hang them in some cool cellar or higher room to take the air.

Other Sausages.

SAusages of Pork with some of the fat of a chine of ba∣con or pork, some sage chopped fine and small, salt and pepper; and fill them into porkets guts, or hogs, or sheeps guts, or no guts, and let them dry in the chimney leasurely, &c.

Otherwayes.

Mince pork with beef-suet, and mince some sage, and put to it with some pepper, salt, cloves, and mace; make it into ball and keep in for your use, or roll them into little Sausa∣ges some four or five inches long as big as your finger; fry six or seven of them, and serve them within a dish with vi∣negar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet; and being fried, serve it with gravy and juyce of orange, or butter and vinegar; and before you fry them flower them. And thus Mutton, or any meat.

Or you may adde sweet herbs or nutmeg: and thus mutton.

Other Sausages.

MInce some buttock beef with beef-suet, beat them well together, and season it with cloves, mace, pep∣per, and salt; fill the guts, or fry it as before; if in guts, boil them and serve them as Puddings.

Otherwayes for change.

If without guts, fry them and serve them with gravy, juyce of orange, or vinegar, &c.

To make Links.

TAke the raring pieces of Pork or Hog-bacon, or fil∣lets, or legs; cut the lean into bits as big as great dice square, and the fleak in the same form, half as much; and season them with good store of chopped sage chopt very small and fine; and season it also with some pepper, nutmeg, cloves and mace also very small beaten, and salt, and fill porkets guts, or beefs guts; being well filled, hang them up and dry them till the salt shine through them; and when you will spend them, boil them and broil them.

To make all manner of Hashes.

First, of raw Beef.

MInce it very small with some beef-suet or lard, some sweet herbs, pepper, salt, some cloves and mace, blanched chesnuts, or almonds blanc hed, and put in whole, some nutmeg, and a whole onion or two, and stew it finely in a pipkin with some strong broth the space of two hours; put a little claret to it, and serve it on sippets finely carved, with some grapes or lemon in it also, or barberries, and blow off the fat.

Otherwayes.

Stew beef in gobbets, and cut some fat and lean toge∣ther as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, a faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.

2. Beef hashed other wayes, of the Buttock.

CUt it into thin slices, and hack them with the back of your knife, then fry them with sweet butter; and be∣ing fryed, put them in a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet but∣ter; being tender stewed the space of an hour, serve them on fine sippets, with slic't lemon, gooseberries, barberries or grapes, and some beaten butter.

3. Beef hashed otherwayes.

CUt some buttock beef into fine thin slices, and half as many slices of fine interlarded bacon, stew it very well and tender with some claret and strong broth, cloves, mace, pepper, and salt; being tender stewed the space of two hours, serve them on fine carved sippets, &c.

4. A Hash of Bullocks Cheeks.

TAke the flesh from the bones, then with a sharp knife slice them into thin slices like Scotch collops, and fry them in sweet butter a little; then put them into a pipkin with gravy or strong broth and claret, salt, chopped sage, and nutmeg, stew them the space of two hours, or till they be tender, then serve them on fine carved sippets, &c.

Hashes of Neats Feet, or any Feet, as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the wayes following.

BOil them very tender, and being cold, mince them small, then put currans to them, beaten cinamon, hard eggs minced, capers, sweet herbs minced small, cloves,

mace, sugar, white wine, butter, slic't lemon or orange, slic't almonds, grated bread, saffron, sugar, gooseberries, barberries, or grapes; and being finely stewed down, serve them on fine carved sippets.

2. Neats-feet hashed otherwayes.

CUt them in pieces, being tender boild, and put to them some chopped onions, parsley, time, butter, mace, pepper, vinegar, salt, and sugar: being finely stewed, serve them on fine carved sippets, barberries, and sugar; some∣times thicken the broth with yolks of raw eggs and ver∣juyce, run it over with beaten butter, and sometimes no su∣gar.

3. Hashing otherwayes of any Feat.

MInce them small, and stew them with white wine, butter, corrans, raifins, marrow, sugar, prunes, dates, cinamon, mace, ginger, pepper, and serve them on tostes of fried manchets.

Sometimes dissolve the yolks of eggs.

4. Neats-feet, or any Feet otherwayes.

BEing tender boil'd and soused, part them and fry them in sweet butter fine and brown; dish them in a clean dish with some mustard and sweet butter, and fry some slic't onions, and lay them all over the top; run them over with beaten butter.

5. Neats-feet, or other Feet otherwayes sliced, or in pieces stewed.

TAke boil'd onions, and put your feet in a pipkin with the onions aforesaid being sliced, and cloves, mace,

white wine, and some strong broth and salt; being almost stewed or boil'd, put to it some butter and verjuyce, and sugar, give it a walm or two more, serve it on fine sippets, and run it over with sweet butter.

6. Neats Feet other wayes, or any Feet fry∣cassed, or Trotters.

BEing boiled tender and cold, take out the hair or wool between the toes, part them in halves, and fry them in butter; being fryed, put away the butter, and put to them grated nutmeg, salt, and strong broth.

Then being fine and tender, have some yolks of eggs dis∣solved with vinegar or verjuice, some nutmeg in the eggs also, and into the eggs put a piece of fresh butter, and put away the frying: and when you are ready to dish up your meat, put in the eggs, and give it a toss or two in the pan, and pour it in a clean dish.

To hash Neats-tongues, or any Tongues.

BEing fresh and tender boil'd, and cold, cut them into thin slices, fry them in sweet butter, and put to them some strong broth, cloves, mace, saffron, salt, nutmegs gra∣ted, yolks of eggs, grapes, verjuice: and the tongue being fine and thick, with a toss or two in the pan, dish it on fine sippets.

Sometimes you may leave out cloves and mace; and for variety put beaten cinamon, sugar, and saffron, and make it more brothy.

2. To hash a Neats-tongue otherwayes.

SLice it into thin slices, no broader then a three-pence, and stew it in a dish or pipkin with some strong broth,

a little sliced onion of the same bigness of the tongue, and some salt, put to some mushrooms, and nutmeg, or mace, and serve it on fine sippets, being well stewed, rub the bot∣tom of the dish with a clove or two of garlick, or mince a raw onion very small and put in the bottom of the dish, and beaten butter run over the tops of your dish of meat, with lemon cut small.

3. To hash a Tongue otherwayes, either whole or in slices.

BOil it tender, and blanch it; and being cold, slice it in thin slices, and put to it boild chesnuts or roste, some strong broth, a bundle of sweet herbs, large mace, white endive, pepper, wine, a few cloves, some capers, marrow or butter, and some salt; stew it well together, and serve it on fine carved sippets, garnish it on the meat with goose∣berries, barberries, or lemon.

4. To hash a Tongue otherwayes.

BEing boild tender, blanch it, and let it cool, then slice it in thin slices, and put it in a pipkin with some mace and raisins, slic't dates, some blanched almonds, pistaches, cla∣ret or white wine, butter, verjuice, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boild hard; or raw, give it a walm, and dish up the Tongue on fine fippets.

Garnish the dish with fine sugar, or fine searsed man∣chet, and lay lemon on your meat slic't, run it over with beaten butter, &c.

5. To hash a Neats-tongue otherwayes.

BEing boild tender, slice it in thin slices, and put it in a pipkin with some currans, dates, cinamon, pepper, mar∣row,

mace whole, verjuyce, eggs, butter, bread, wine, and being finely stewed, serve it on fine sippets, with beaten butter, sugar, strained eggs, verjuyce, &c.

6. To stew a Neats Tongue whole.

TAke a fresh Neats tongue raw, make a hole in the low∣er end, and take out some of the meat, mince it with some bacon or beef-suet, and some sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt, and some grated parmisan or fat cheese, pepper and ginger; mingle all together, and fill the hole in the tongue, then wrap a caul or skin of mutton about it, and binde it about the end of the tongue, boil it till it will blanch: and being blanched, wrap about it the caul of veal with some of the forcing, rost it a little brown, and put it in a pipkin, and stew it with some claret and strong broth, cloves, mace, salt, pep∣per, some strained bread or grated manchet, some sweet herbs chopped small, marrow, fried onions and apples amongst; and being finely stewed down, serve it on fine carved sippets with barberries and slic't lemon, and run it over with beaten butter. Garnish the dish with grated or searced manchet.

7. To stew a Neats Tongue otherwayes whole or in pieces boild, blanch it or not.

TAke a tongue, and put it a stewing between two dish∣es, being raw, and fresh, put some strong broth to it and white wine, with some whole cloves, mace, and pep∣per whole, some capers, salt, turnips cut like lard, or car∣rots, or any roots, and stew all together the space of two or three hours leasurely, then blanch it, and put some marrow to it, give it a walm or two, and serve it on fine sippets finely carved, and strow on some minced lemon

and barberries or grapes, and run over all with beaten butter.

Garnish your dish with fine grated manchet finely searced.

8. To boil a Tongue otherwayes.

SAlt a tongue twelve hours, or boil it in water and salt till it be tender, blanch it, and being finely boild, dish it in a clean dish, and stuff it with minced lemon, mince the rind, and strow over all, and serve it with some of the Gallandines, or some of the Italian sauces, as you may see in the book of sauces.

To boil a Neats Tongue otherwayes, of three of four dayes powder.

BOil it in fair water, and serve it on brewice, with boild turnips and onions, run it over with beaten butter, and serve it on fine carved sippets, some barberries, goose∣berries, or grapes, and serve it with some of the sawces, as you may see in the book of all manner of sawces.

To Fricas a Neats Tongue, or any Tongues.

BEing tender boil'd, slice it into thin slices, and fry it with sweet butter, then put away your butter, and put some strong broth, nutmeg, pepper, and sweet herbs chopped small, some grapes or barberries picked, and some yolks of eggs, or verjuyce, grated bread, or stamped Al∣monds and strained.

Sometimes you may adde some saffron.

Thus udders may be dressed in any of the wayes of the Neats-tongues beforesaid.

To hash any Land Fowl, as Turkie, Capon, Phesants, or Par∣tridges, or any Fowls, being rosted and cold.

Roste the Fowls for Hashes.

TAke a Capon, hash the wings, and slice it into thin slices, but leave the rump and the legs whole; mince the wings into very thin slices no bigger then a three∣pente in breadth, and put it in a pipkin with a little strong broth, nutmeg, some sliced mushrooms, or pickled mush∣rooms, and an onion very thin sliced no bigger then the minced capon; being well stewed down with a little but∣ter and gravy, dish it on fine sippets, and lay the rump or rumps whole on the minced meat, also the legs whole, and run it over with beaten butter, slices of lemon, and lemon∣peel whole.

Collops, or hashed Veal.

TAke a leg of veal, and cut it into slices as thin as an half-crown piece, and as broad as your hand, and hack them with the back of an knife, then lard them with small lard good and thick, and fry them with sweet butter; being fryed, make sauce with butter, vinegar, some chopped time amongst, and yolks of eggs dissolved with juice of oranges, give them a toss or two in the pan, and so put them in a dish with a little gravy, &c,

Or you may make other sauce of mutton-gravy, juyce of lemon. and grated nutmeg.

A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues.

BEing tender boil'd and cold, cut them in thin slices, and fry them in sweet butter; then put them in a pip∣kin

with a pint of claret wine, and some beaten cinamon, ginger, sugar, salt, some capers, or samphire, and some sweet butter; stew it well down, till the liquor be half wasted, and now and then stir it: being finely and leasurely stewed, serve it on fine carved sippets, and wring on the juyce of a lemon, and marrow, &c.

Or sometimes lard them whole, roste them, and stew them as before, and put a few carawayes, and large mace, sugar, marrow, chesnuts: serve them on fryed tostes, &c.

To make other Hashes of Veal.

TAke a fillet of Veal with the udder, roste it; and be∣ing rosted, cut away the frothy flap, and cut it into thin slices; then mince it very fine with two handfuls of French capers, and currans one handful; and season it with a little beaten nutmeg, ginger, mace, cinamon, and a handful of sugar; and stew these with a pound of butter, a quarter of a pint of vinegar, as much caper liquor a faggot of sweet herbs, and a little salt: Let all these boil softly the space of two hours, now and then stirring it; being finely stewed, dish it up, and stick about it fried toste, or stock-fritters, &c.

Or to this foresaid Hash, you may adde some yolks of hard eggs minced among the meat, or minced and min∣gled, and put whole currans, whole capers, and some white wine.

Or to this foresaid Hash you may, being hashed, put no∣thing but beaten butter onely with lemon, and the meat cut like little square dice, and served with beaten butter, and lemon on fine carved sippets.

To hash a Hare.

CUt it into pieces, and wash off the hairs in water and wine, strain the liquor, and parboil the quarters;

then take them and put them into a dish with the legs, shoulders, and head whole, and the chine cut in two or three pieces, and put to it two or three great onions whole, and some of the liquor where it was parboil'd: stew it be∣tween two dishes till it be tender; then put to it some pep∣per, mace, nutmeg, and serve it on fine carved sippets, and run it over with beaten butter, lemon, some marrow, and barberries.

To hash or boil Rabits divers wayes, either in quarters or sli∣ces, or cut like small dice, or whole, or minced.

TAke a Rabit being flayed, and wiped clean, cut off the legs, thighs, wings, and head, and part the chine in∣to four pieces or six; put all into a dish, and put to it a pint of white wine, as much fair water, and gross pepper, slic't ginger, some salt butter, a little time, and other sweet herbs finely minced, and two or three blades of mace; stew it the space of two hours leasurely; and a little before you dish it, take the yolks of six new laid eggs, and dissolve them with some grapes, verjuyce, or wine vinegar, give it a walm or two on the fire, till the broth be somewhat thick; then put it in a clean dish, with salt about the dish, and serve it hot.

A Rabit hashed otherwayes.

STew it between two dishes in quarters, as the former, or in pieces as long as your finger, with some strong broth, mace, a bundle of sweet herbs, and salt: Being well stewed, strain the yolks of two hard eggs with some of the broth, and put it into the broth where the Rabit stews; then have some cabbage lettice boil'd in boiling water; and be∣ing boil'd, squeeze away the water, and put them in beaten butter, with a few raisins of the sun boil'd in water also

by themselves; or in place of lettice use white endive. Then being finely stewed, dish up the Rabit on fine carved sippets, and lay on it mace, lettice in quarters, raisins, grapes, lemon, sugar, gooseberries, or barberries, and broth it with the former broth.

Thus Chickens, or Capons, or Partridge, and strained almonds in this broth for change.

To hash a Rabit otherwayes, with a forcing in his belly of minced sweet herbs, yolks of hard eggs, parsley, pep∣per, and currans, and fill his belly.

To hash Rabits, Chickens, or Pigeons, either in pieces, or whole with Turnips.

BOil either the Rabit or fowls in water and salt, or strained oatmeal and salt.

Take Turnips, cut them in slices, and after cut them like small lard an inch long, the quantity of a quart, and put them in a pipkin with a pound of butter, three or four spoonfuls of strong broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leasurely with some mace the space of two hours; being very finely stewed, put them into beaten butter, bea∣ten with cream and yolks of eggs, then serve them upon fine thin toasts of french bread

Or otherwayes being stewed as aforesaid without eggs, cream, or butter, serve them as formerly. And these will serve for boiled Chickens, or any kinde of Fowl for gar∣nish.

To make a Bisk the best way.

TAke a leg of beef and a knuckle of veal, boil them in two gallons of fair water, scum them clean, and put to them some cloves and mace; then boil them from

two gallons to three quarts of broath; being boiled, strain it, and put it in a pipkin; when it is cold, take off the fat and bottom, clear it into another clean pipkin, and keep it warm till the Bisk be ready.

Boil the Fowl in the liquor of the marrow-bones of six peeping chickens, and six peeping pigeons in a clean pip∣kin, either in some broth, or in water and salt. Boil the marrow by it self in a pipkin in the same broth with some salt.

Then have pallets, noses, lips boiled tender, blancht and cut into bits as big as a six-pence; also some sheeps tongues boiled, blancht, larded, fried, and stewed in gravy, with some chesnuts blanched; also some cocks combs boiled and blanched, and some knots of eggs, or yolks of hard eggs. Stew all the aforesaid in some roast mutton, or beef gravy, with some pistaches, large mace, a good big onion or two, and some salt.

Then have lamb-stones blanched and slic't, also sweet∣breads of veal, and sweetbreads of lamb slit, some great oysters parboild, and some cock-stones. Fry the aforesaid materials in clarified butter, some fried spinage, or Ale∣xander leaves, and keep them warm in an oven, with some fried sausages made of minced bacon, veal, yolks of eggs, nutmeg, sweet herbs, salt, and pistaches; bake it in an oven in cauls of veal, and being baked and cold, slice it round, fry it, and keep it warm in the oven with the foresaid fried things.

To make little Pies for the Bisk.

MInce a leg of veal or a leg of mutton with some in∣terlarded bacon raw and seasoned with a little salt, nutmeg, pepper, some sweet herbs, pistaches, grapes, goose∣berries, barberries, and yolks of hard eggs in quarters; min∣gle all together, fill them, and close them up; and being baked, liquor them with gravy and beaten butter, or mut∣ton broth.

Make the paste of a pottel of flower, half a pound of but∣ter, six yolks of eggs, and boil the liquor and butter to∣gether.

To make gravy for the Bisk.

ROast eight pound of buttock beef, and two legs of mutton, being through roasted press out the gravy, and wash them with some mutton broth, and when you have done, strain it, and keep it warm in a clean pipkin for your present use.

To dish the Bisk.

TAke a great eight pound dish, and a six penny french pinemolet or bread, chip it and slice it into large sli∣ces, and cover all the bottom of the dish; scald it or steep it well with your strong broth, and upon that some mutton or beef gravy; then dish up the fowl on the dish, and round the dish the fryed tongues in gravy with the lips, pallets, pistaches, eggs, noses, chesnuts, and cocks-combs, and run them over the fowls with some of the gravy and large mace.

Then again run it over with fryed sweetbread, sausage, lamb-stones, cock-stones, fryed spinage, or alexander leaves, then the marrow over all; next the carved lemons upon the meat, and run it over with the beaten butter, yolks of eggs, and gravy beat up together till it is thick, then garnish the dish with the little pies, dolphines of puff-paste, cheseuts, boiled and fryed oysters, and yolks of hard eggs.

To boil Chines of Veal.

FIrst stew them in a stewing pan or between two dishes, with some strong broth of either veal or mutton, some white wine, and some fausages made of minced veal or pork,

boil up the chines, scum them, and put in two or three blades of large mace, a few cloves, oyster or caper liquor with a little salt; and being finely boild down, put in some good mutton or beef gravy: and a quarter of an hour be∣fore you dish them, have all manner of sweet herbs pickt and stript, as time, sweet marjoram, savory, parsley brui∣sed with the back of a ladle, and give them two or three walms on the fire in the broth; then dish the chines in thin slices of fine french bread, broth them, and lay on them some boiled beef marrow, boild in strong broth, some slic't lemon, and run over all with a lear made of beaten butter, the yolf of an egg or two, the juyce of two or three oran∣ges, and some gravy, &c.

To boil or stew any Joint of Mutton.

TAke a whole loin of mutton being jointed, put it into a long stewing pan or large dish, in as much fair wa∣ter as will more then half cover it, and when it is scumm'd cover it; but first put in some salt, white wine, and car∣rots cut into dice work, and when the broth is half boiled strain it, blow off the fat, and wash away the dregs from the mutton; wash also the stew pan or pipkin very clean, and put in again the broth into the pan or pipkin, with some capers, large mace, and carrots being washed, put them in again and stew them softly, lay the mutton by in some warm place, or broth, in a pipkin; then put in some sweet herbs chopped with an onion, and put it to your broth al∣so, then have collyflower ready boild in water and salt, put it into beaten butter with some boild marrow: then the mutton and broth being ready, dissolve two or three yolks of eggs, with white wine, verjuyce, or sack, and give it a walm or two; then dish up the meat, and lay on the collyflowers, gooseberries, capers, marrow, carrots, and grapes or barberries, and run it over with beaten butter.

For the garnish according to the season of the year, spa∣ragus,

artichocks, parsnips, turnips, hop buds, coleworts, cabidge-lettice, chesnuts, cabidge-sprouts.

Sometimes for more variety, for thickning of this broth, strained almonds, with strong mutton broth.

To boil a Rack, Chine, or Loin of mutton a most excellent way either whole or in pieces.

BOil it either in a flat large pipkin or stewing pan, with as much fair water as will cover the meat, and when it boils scum it, put thereto some salt; and being half boiled take up the meat and strain the broth, blow off the fat and wash the stewing pan and the meat from the dregs, then again put in the crag end of the rack of mutton to make the broth good, with some mace; then a little be∣fore you take it up, take a handful of picked parsley, chop it very small and put it in the broth, with some whole ma∣rygold flowers; put in the chine again, and give it a walm or two, then dish it on fine sippets and broth it, then adde thereto raisins of the Sun, and currans ready boild and warm, lay them over the chine of mutton, then garnish the dish with marygold-flowers, mace, lemon, and barberries.

Otherwayes for change without fruit.

To boil a Chine of mutton in Barley broth, or Chines, Racks, and Knuckles of Veal.

TAke a chine of veal or mutton and joynt it, put it in a pipkin with some strong mutton broth, and when it boils and is scummed, put in some french barley being first boiled in fair water, put into the broth also some large mace, and some sweet herbs bound up in a bundle, a little rosemary, time, winter-savory, salt, and sweet marjoram, binde them up very hard, and put in some raisins of the sun, some good prunes, currans, and marygold-flowers; boil

it up to an indifferent thickness, and serve it on fine sippets; garnish the dish with fruit and marigold-flowers, mace, le∣mon, and boil'd marrow.

Otherwayes without fruit, put some good mutton gra∣vy, and sometimes raisins onely.

To stew a Chine of Mutton or Veal.

PUt it in a Pipkin with strong broth and white wine, and when it boils scum it, and put to it some oyster liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of large mace, a whole onion, with some inter larded bacon cut into dice work, some chesnuts, and some capers; then have some stewed oysters by them∣selves, as you may see in the Book of Oysters. The chines being ready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on fine sippets, broth it, and garnish the chines with stewed oysters, chesnuts, mace, slic't lemon, and some fried oysters.

To make a Dish of Steaks stewed in a Frying-pan.

TAke them and fry them in sweet butter; being half fried, put out the butter, and put to them some good strong Ale, Pepper, Salt, a shred onion, and nutmeg; stew them well together, and dish them on sippets, serve them, and pour on the sauce with some beaten butter, &c.

To make stewed Broth.

TAke a knuckle of veal, a joynt of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, scum them when they boil, and put to them a bun∣dle of sweet herbs bound up hard and close; then adde

some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloath bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and cur∣rans boil'd and strained; then put in some whole raisins, currans, some good damask prunes, and boil not the fruit too much: about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic't lemons, prunes, mace, raisins, currans, scraped sugar, and barberries; garnish the meat in the dish also.

Stewed Broth in the new Mode or Fashion.

TAke a joynt of mutton, rack, or loin, and boil them in pieces or whole in fair water, scum them, and be∣ing scummed and half boiled, take up the mutton, and wash away the dregs from the meat; strain the broth, and blow away the fat; then put the broth into a clean pipkin, with a bundle of sweet herbs bound up hard; then put thereto some large mace, raisins of the sun boil'd and strained, with half as many prunes; also some saffron, a few whole cloves, pepper, salt, claret wine, and sugar; and being finely stew∣ed together, a little before you dish it up, put in the meat, and give it a walm or two; dish it up, and serve it on fine carved sippets.

To stew a Loin, Rack, or any Joynt of mutton otherwayes.

CHop a loin into steaks, lay it in a deep dish or stewing∣pan, and put to it half a pint of claret, and as much water, salt and pepper, three or four whole onions, a faggot of sweet herbs bound up bard, and some large mace; cover them close, and stew them leasurely the space of

two hours, turn them now and then, and serve them on sippets.

Otherwayes for change, being half boiled, put to them some sweet herbs chopped, give them a walm, and serve them on sippets with scalded gooseberries, barberries, grapes, or lemon.

Sometimes for variety put raisins, prunes, currans, dates, and serve them with slic't lemon, and beaten butter.

Other times you may alter the spices, and put nutmeg, cloves, ginger, &c.

Sometimes to the first plain way put capers, pickled cu∣cumbers, samphire, &c.

Otherwayes.

Stew it between two dishes with fair water, and when it boils, scum it, and put in three or four blades of large mace, gross pepper, cloves, and salt; stew them close covered two hours: then have parsley picked, and some strip'd, fine spinage, sorrel, savory, and sweet marjoram chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst them; then dish them on carved sippets, blow off the fat on the broth, and broth it, lay lemon on it and beaten butter, and stew it thus whole.

To dress or force a Leg of Veal a singular good way, in the newest Mode.

TAke a leg of veal, take out the meat, and leave the skin and the shape of the leg whole together, mince the meat that came out of the leg with some beef suet or lard, and some sweet herbs minced; then season it with pepper, nutmeg, ginger, and cloves, all being fine beaten, with some salt, a clove or two of garlick, three or four yolks of hard eggs in quarters, pine-apple-seed, two or

three raw eggs, also pistaches, chesnuts, and some quarters of boild artichocks bottoms fill the leg and sowe it up, boil it in a pipkin with two gallons of fair water and some white wine; being scumm'd and almost boild, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and artichocks bottoms boild and cut into quarters; stew all the afore∣said well together: then have some fryed toast of manchet or rouls finely carved. The leg being well boild (dainty and tender) dish it on french bread, fry some toast of it, and sippets round about it, broth it, and put on it marrow, and your other materials, as slic't lemon and lemon-peel, and run it over with beaten butter.

Thicken the broth sometimes with almond paste strain∣ed with some of the broth, or for variety yolks of egs and saffron strained with some of the broth, or saffron onely. One may adde sometimes some of the minced meat made up into balls, and stewed amongst the broth, &c.

To boil a Leg or Knuckle of Veal with Rice.

BOil it in a pipkin, put some salt to it and scum it, then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boild, put in some saffron, and serve it on fine car∣ved sippets, with the rice over all.

Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.

Or otherwayes in white broth, with fruit, sweet herbs, white wine and gooseberries.

To boil a Breast of Veal.

JOynt it well and parboil it a little, then put it in a stew∣ing pan or deep dish, with some strong broth and a bundle of sweet herbs well bound up, some large mace,

and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boild, serve it on fine carved sippets, and broth it: then have some fryed sweetbreads, sausages of veal or pork, gar∣lick or none, and run all over with butter, lemon, and fry∣ed parsley over all. Thus you may boil rack or loin of veal.

To boil a Breast of Veal otherwayes.

MAke a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, prick it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow; being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries, or grapes.

Sometime thick it with some almond-milk, sugar, and cream.

To force a Breast of Veal.

MInce some veal or mutton with some beef-suet or fat bacon, some sweet herbs minced, and seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then prick it up: the breast being filled at the lower end, stew it between two dishes, with some strong broth, white wine, and large mace; then an hour after have sweet herbs picked and stripped, as time, sorrel, par∣sley, and sweet marjoram, bruised with the back of a ladle, put it into your broth with some marrow and give them a walm; then dish up your breast of veal on sippets finely carved; broth it and lay on it slic't lemon, marrow, mace, and barberries, and run it over with beaten butter.

If you will have the broth yellow put thereto saffron, &c.

To boil a Leg of Veal.

STuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and boil it in fair water and salt; then take some of the broth and put thereto some capers, currans, large mace, a piece of interlarded bacon, two or three whole cloves, pieces of pears, some boild artichock suckers, some beaten butter, boild marrow, and mace; then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursly minced with two or three cuts of a knife, and brui∣sed with the back of a ladle on a clean board; put them in∣to your broth to make it green, and give it a walm or two, then dish it up on fine carved sippets, pour on the broth, and then your other matterials, some gooseberries, barber∣ries, beaten butter and lemon,

To boil a Leg of Mutton.

TAke a fair leg of mutton, boil it in water and salt, make sauce with gravy, wine vinegar, white wine, salt, but∣ter, nutmeg, and strong broth; and being well stewed to∣gether, dish it up on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't le∣mon, and garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg.

To boil a Leg of Mutton otherwayes.

TAke a good leg of mutton and boil it in water and salt, being stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg; then being almost boild, take up some of the broth into a pipkin, and put to it some

large mace, a few currans, a handful of french capers, a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; being finely boild, dish it on carved sippets, broth it, and run it over with beaten butter, and lemon shred small.

Otherwayes.

Stuff a leg of mutton with parsley being finely pick∣ed, boil it in water and salt, and serve it on a fair dish with parsley and verjuyce in saucers.

Otherwayes.

Boil it in water and salt not stuffed, and being boild, stuff it with lemon in bits like squaredice, and serve it with with the peel cut square round about it; make sauce with the gravy, beaten butter, lemon, and grated nutmeg.

Otherwayes.

Boil it in water and salt, being stuffed with parsley, make sauce for it with large mace, gravy, chopped parsley, butter, vinegar, juyce of orange, gooseberries barberries, grapes, and sugar, and serve it on sippets.

To boil peeping Chickens, the best and rarest way, A la mode.

TAke three or four french manchets, and being chip∣ped, cut a round hole in the top of them, take out the crum, and make a composition of the brawn of a roast capon, mince it very fine, and stamp it in a morter with marchpane paste, the yolks of hard eggs, muskefied bisket bread, and the crum of the manchet of one of the breads, some sugar and sweet herbs chopped small, beaten cina∣mon, cream, marrow, faffron, yolks of eggs, and some cur∣rans; fill the breads, and boil them in a napkin, in some good mutton or capon broth; but first stop the holes in the tops of the breads, then stew some sweetbreads of veal, and six peeping chickens between two dishes, or in a pipkin with some mace, then fry some lamb-stones slic't in butter

made of flower, cream, two or three eggs, and salt; put to it some juyce of spinage, then have some boil'd sparagus, or bottoms of Artichocks boil'd and beat up in beaten butter and gravy. The materials being well boil'd and stewed up, dish the boil'd breads in a fair dish with the chickens round about the breads, then the sweetbreads, and round the dish some fine carved sippets; then lay on the mar∣row, fried lamb-stones, and some grapes; then thicken the broth with strained almonds, some cream and sugar, give them a walm, and broth the meat, garnish it wich candied pistaches, artichocks, grapes, mace, some poungarnet, and slic't lemon.

To hash a Shoulder of Mutton.

TAke a shoulder of mutton, roste it, and save the gra∣vy, slice one half, and mince the other, and put it into a pipkin with the shoulder blade, put to it some strong broth of good mutton or beef gravy, large mace, some pepper, salt, and a big onion or two, a faggot of sweet herbs, and a pint of white wine; stew them well together close covered, and being tender stewed, put away the fat, and put some oyster liquor to the meat, and give it a walm: Then have three pints of great oysters parboild in their own liquor, and bearded; stew them in a pipkin with large mace, two great whole onions, a little salt, vinegar, butter, some white wine, pepper, and stript time; the materials being well stewed down, dish up the shoulder of mutton on a fine clean dish, and pour on the materials or hashed mutton, then the stewed oysters over all, with slic't lemon and fine carved sippets round the dish.

To hash a shoulder of Mutton otherwayes.

STew it with claret wine, onely adding these few varie∣ties more then the other; viz. two or three anchoves,

olives, capers, samphire, barberries, grapes, or gooseber∣ries, and in all points else as the former. But then the shoulder being roasted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and cox it.

To hash a shoulder of Mutton the French way.

TAke a shoulder of mutton, roste it thorowly, and save the gravy; being well roasted, cut it into fine thin slices into a stewing-pan or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the foresaid things together a quarter of an hour, and serve it in a fine clean dish with sippets of French bread: then rub the dish bottom with a clove of garlick, or an onion, as you please; dish up the shoulder bones first, and then the meat on that; then have a good lemon cut into dice work, as square as small dice, peel and all together, and strew it on the meat; then run it over with beaten butter, and gravy of mutton.

Scotch Collops of Mutton.

TAke a leg of mutton, and take out the bone, leave the leg whole, and cut large collops round the leg as thin as a half-crown piece; hack them, then salt and broil them on a clear charcole fire, broil them up quick, and the blood will rise on the upper side; then take them up plum off the fire, and turn the gravy into a dish; this done, broil the other side, but have a care you broil them not too dry; then make sauce with the gravy, a little claret wine, and nutmeg; give the collops a turn or two in the gravy,

and dish them one by one, or two, one upon another; then run them over with the juyce of orange or lemon.

Scotch Collops of a Leg or Loin of mutton otherwayes.

BOne a leg of mutton, and cut it cross the grain of the meat, slice it into very thin slices, and hack them with the back of a knife; then fry them in the best butter you can get, but first salt them a little before they be fried; or being not too much fried, pour away the butter, and put to them some mutton broth or gravy onely, give them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gra∣vy, juyce of orange, and a little claret wine; and being fried as the former, give it a walm, run it over with beaten butter, and serve it up hot.

Otherwayes for more variety, adde some capers, oysters, and lemon.

To make a Hash of Partridges or Capons.

TAke twelve partridges and roste them, and being cold mince them very fine, the brawns or wings, and leave the legs and rumps whole; then put some strong mutton broth to them, or good mutton gravy, grated nutmeg, a great onion or two, some pistaches, chesnuts, and salt; then stew them in a large earthen pipkin or sauce pan; stew the rumps and legs by themselves in strong broth in an∣other pipkin; then have a fine clean dish, and take a French six penny bread, chip it, and cover the bottom of the dish, and when you go to dish the Hash, steep the bread with some good mutton broth, or good mutton gravy; then pour the Hash on the steeped bread, lay the legs and the rumps on the Hash, with some fried oysters, pistaches, chesnuts, slic't lemon, and lemon-peel, yolks of eggs

strained with juyce of orange and beaten butter beat together, and run over all; garnish the dish with carved oranges, lemons, fried oysters, chesnuts, and pistaches. Thus you may hash any kinde of Fowl, whether water or land Fowl.

To hash a Hare.

FLay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and parboil the quarters; then take them and slice them, and put them into a dish with the legs, wings, or shoulders and head whole; cut the chine into two or three pieces, and put to it two or three great onions, and some of the liquor where it was parboild, stew it between two dishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it over with beaten butter, lemon, marrow, and bar∣berries.

To hash a Rabit.

TAke a Rabit being flayed and wiped clean; then cut off the thighs, legs, wings, and head, and part the chine into four pieces, put all into a dish or pipkin, and put to it a pint of white wine, and as much fair water, gross pep∣per, slic't ginger, salt, time, and some other sweet herbs being finely minced, and two or three blades of mace; stew it the space of two hours, and a little before you dish it, take the yolks of six new laid eggs, dissolve them with some grape verjuyce, give it a walm or two on the fire, and serve it up hot.

To stew or hash Rabits otherwayes.

STew them between two dishes as the former, in quar∣ters or pieces as long as your finger, with some broth,

mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain the yolks of two or three hard eggs with some of the broth, and thicken the broth where the rabit stews; then have some cabidge-lettice boild in fair water, and being boild tender put them in beaten butter with a few boild raisins of the Sun; or in place of let∣tice you may use white endive: then the rabits being fine∣ly stewed, dish them up on fine carved sippets, and lay on the garnish of lettice, mace, raisins of the Sun, grapes, slic't lemon or barberries; broth it, and scrape on sugar. Thus chickens, pigeons, or partridge.

To hash Rabits otherwayes.

MAke a forcing or stuffing in the belly of the rabits, with some sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and salt, and boil them as the for∣mer.

To hash any Land Fowl.

TAke a capon and hash the wings in fine thin slices, leave the rumps and legs whole, put them into a pipkin with a little strong broth, nutmeg, some stewed or pickled mushrooms, and an onion very small slic't, or as the capon is slic't about the bigness of a three-pence; stew it down with a little butter and gravy, and then dish it on fine sippets, lay the rumps and legs on the meat, and run it over with beaten butter, beaten with slices of lemon-peel.

To boil Woodcocks or Snites.

BOil them either in strong broth, or in water and salt, and being boiled take out the guts and chop them small with the liver, put to it some crumbs of grated white bread, a little of the broth of the cock, and some large

mace; stew them together with some gravy, then dissolve the yolks of two eggs with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it amongst the sauce with a little butter; dish them on sippets, and run the sauce over them with some beaten butter and capers, or lemon minced small, barber∣ries or whole pickled grapes.

Sometimes with this sauce boil some slic't onions, and currans boil'd in a broth by it self; when you boil it with onions rub the bottom of the dish with garlick.

Boild Cocks or Larks otherwayes.

BOil them with the guts in them, in strong broth, or fair water, and three or four whole onions, large mace, and salt; the cocks being boild, make sauce with some thin slices of manchet or grated bread in another pipkin, and some of the broth where the fowl or cocks boil, then put to it some butter and the guts and liver minced, then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients, stir them together, and dish the fowl on fine sippets, pour on the sauce with some slic't lemon, grapes, or barberries, and run it over with beaten butter.

To boil any Land Fowl, as Turky, Bustard, Pheasant, Peacock, Partridge, or the like.

TAke a turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg, pepper, salt, and some minced sweet herbs, then put to it some yolks of raw eggs and mingle all together, with two bottoms of boild artichocks, rosted chesnuts blanched, some marrow, and some boild skirrets or parsnips cut like dice, or some plea∣sant

pears, and yolks of hard eggs in quarters, some goose∣berries, grapes, or barberries; fill the skin, and prick it up in the back, stew it in a stewing pan or deep dish, and co∣ver it with another; but first put some strong broth to it, some marrow, artichocks boild and quartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, bar∣berries, and some of the meat made up in balls stewed with the turkey; being finely boild or stewed, serve it on fine carved sippets, broth it, and lay on the garnish with slices of lemon and whole lemon-peel, run it over with beaten butter, and garnish the dish with chesnuts, yolks of hard eggs, and large mace.

For the lears or thickning, yolks of hard eggs strained with some of the broth, or strained almond paste with some of the broth, or else strained bread and sorrel,

Otherwayes you may boil the former fowls either boned and trust up with a farsing of some minced veal or mutton, and seasoned as the former in all points, with those ma∣terials, or boil it with the bones in being trust up. A tur∣key to bake, and break the bones.

Otherwayes bone the fowl, and fill the body with the foresaid farsing, or make a pudding of grated bread, min∣ced suet of beef or veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the body and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread, beef-suet minced, some currans, nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow, saffron. some minced meat, cream, eggs and barberries: fill the fowl and stew it in mutton broth and white wine, with the gizard, liver, and bones, stew it down well, then have some artichock bottoms boild and quartered, some potatoes boild and blanched, and some dates quartered, also some marrow boild in wa∣ter and salt; for the garnish some boild skirret or pleasant pears. Then make a lear of almond paste strained with

mutton broth, for the thickening of the former broth.

Otherwayes simple being stuffed with parsley, serve it in with butter, vinegar, and parsley boiled and minced; as also bacon boild on it or about it, in two pieces, and two saucers of green sauce.

Or otherwayes for variety, boil your fowl in water and salt, then take strong broth and put in a faggot of sweet herbs, mace, marrow, cucumber slic't, and thin slices of interlarded bacon, and salt, &c.

To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.

FEarce them either with the bone or boned, then take off the skin whole, with the legs, wings, neck, and head on, mince the body with some bacon or beef-suet, season it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet herbs, finely minced and mingled amongst some three or four yolks of eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches; fill the skins and prick them up in the back, then stew them between two dishes, with some strong broth, white wine, butter, some large mace, marrow, gooseberries, and sweet herbs; be∣ing stewed serve them on sippets with some marrow and slic't lemon; in winter, currans.

To boil a Capon or Chicken in White Broth.

FIrst boil the capon in water and salt, then take three pints of strong broth, and a quart of white wine, and stew it in a pipkin with a quarter of a pound of dates, half a pound of sine sugar, four or five blades of large mace, the marrow of three marrow bones, a handful of white en∣dive; stew these in a pipkin very leasurely, that it may but onely simper, then being finely stewed, and the broth

well tasted, strain the yolks of ten eggs with some of the broth. Before you dish up the capon or chickens, put in the eggs into the broth, and keep it stirring that it may not curdle, give it a walm and set it from the fire; the fowls being dished up put on the broth, and garnish the meat with dates, marrow, large mace, endive, preserved bar∣berries, and oranges, boil'd skirrets, poungarnet, and cur∣nells. Make a lear of almond paste and grape verjuyce.

A rare Frycase.

Take six pigeon and six chicken peepers, scald and truss them being drawn clean, head and all on, then set them, and have some lamb-stones and sweetbreads blanch∣ed, parboild and slic't, fry most of the sweetbreads flow∣red, have also some asparagus ready, cut off the tops an inch long, the yolks of two hard eggs, pistaches, the mar∣row of six marrow-bones, half the marrow fryed green, and white batter, let it be kept warm till it be almost din∣ner time, then have a clean frying-pan, and fry the fowl with good sweet butter, being finely fryed put out the butter, and put to them some roste mutton gravy, some large fryed oysters, and some salt; then put in the hard yolks of eggs, and the rest of the sweetbreads that are not fryed, the pistaches, asparagus, and half the marrow: then stew them well in the frying pan with some grated nutmeg, pepper (a clove or two of garlick if you please) a little white wine, and let them be well stewed. Then have ten yolks of eggs dissolved in a dish with grape-verjuyce or wine vinegar, and a little beaten mace and put it to the frycase, then have a french six penny loaf slic't into a fair large dish set on coals, with some good mutton gravy, then give the frycase two or three walms on the fire, and pour it on the sop; in the dish; garnish it with fryed sweet∣bread, fryed oysters, fryed marrow, pistaches, slic't al∣monds, and the juyce of two or three oranges.

Capons in Pottage in the French Fashion.

DRaw and truss the Capons, set them, and fill their bellies with marrow; then put them in a pipkin with a knuckle of veal, a neck of mutton, a marrow bone, and some sweetbreads of veal, season the broth with cloves, mace, and a little salt, and set it to the fire; let it boil gently till the capons be enough, but have a care you boil them not too much; as your capons boil, make ready the bottoms and tops of eight or ten rouls of French Bread, put them dried into a fair silver dish, wherein you serve the capons; set it on the fire, and put to the bread two ladles full of broth wherein the capons are boiled, and a ladle full of mutton gravy; cover the dish and let it stand till you dish up the capons; if need require, adde now and then a la∣dle full of broth and gravy: when you are ready toserve it, first lay on the marrow bone, then the capons on each side; then fill up the dish with gravy of mutton, and wring on the juyce of a lemon or two; then with a spoon take off all the fat that swimmeth on the pottage; garnish the capons with the sweetbreads, and some carved Lemon, and serve it hot.

To boil a Capon, Pullet, or Chicken.

BOil them in good mutton broth, with mace, a faggot of sweet herbs, sage, spinage, marigold leaves and flowers, white or green endive, burrage, bugloss, parsley, and sorrel, and serve it on sippets.

To boil Capons or Chickens with Sage and Parsley.

FIrst boil them in water and salt, then boil some parsley, sage, two or three eggs hard, chop them; then have

a few thin slices of fine manchet, and stew all together, but break not the slicesof bread; stew them with some of the broth wherein the chickens boils, some large mace, butter, a little white wine or vinegar, with a few barberies or grapes; dish up the chickens on the sauce, and run them over with sweet butter and lemon cut like dice, the peel cut like small lard, and boil a little peel with the chickens.

To boil a Capon or Chicken with divers Compositions.

TAke off the skin whole, but leave on the legs, wings, and head; mince the body with some beef-suet or lard, puc to it some sweet herbs minced, and season it with cloves, mace, pepper, salt, two or three eggs, grapes, gooseberries, or barberries, bits of potato or mushrooms: In the win∣ter with sugar, currans, and prunes fill the skin, prick it up, and stew it between two dishes, with large mace, and strong broth, pieces of artichocks, cardones or asparagus, and marrow: being finely stewed, serve it on carved sippets, and run it over with beaten butter, lemon slic't, and scrape on sugar.

To boil a Capon, Chicken with Cardones, Mushrooms, Artichocks, or Oysters.

THe foresaid Fowls being parboild, and cleansed from the grounds, stew them finely; then take your car∣dones being cleansed and peeled into water, have a skillet of fair water boiling hot, and put them therein; b••ing tender boild, take them up and fry them in chopt lard or sweet butter, pour away the butter, and put them into a pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all together with some strained almonds, and some sweet herbs chopped, give them a walm, and serve your capon or chicken on sippets.

Let them be fearsed, as you may see in the Book of fearst Meats, and wrap your fearst Fowl in cauls of Veal, half roste them, then stew them in a pipkin with the fore∣said cardones and broth.

To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans.

TAke a capon and boil it in fair water with a little salt, a faggot of time and rosemary bound up hard, some parsley and sennel roots being picked and finely cleansed, and two or three blades of large mace; being almost boild, put in two whole onions boild and strained with oyster li∣quor, a little verjuyce, grated bread, and some beaten pepper, give it a walm or two, and serve the capon or chicken on fine carved sippets. Garnish it with an orange-peel boild in strong broth, and some French Beans boild and put in thick butter, or some skirret, cardones, artichocks, slic't le∣mon, mace, or orange.

To boil Capon or Chicken with sugar Pease.

WHen the cods be but young, string them and pick off the husks; then take two or three handfuls, and put them into a pipkin with half a pound of sweet butter, a quarter of a pint of fair water, gross pepper, salt, mace, and some sallet oyl: stew them till they be ve∣ry tender, and strain to them three or four yolks of eggs, with six spoonfuls of sack.

To boil a Capon or Chicken with Collyflowers.

CUt off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, and strain them with a quarter of, a

pint of sack; then take as much thick butter being drawn with a little vinegar and a slic't lemon, brew them toge∣ther; then take the flowers out of the milk, put them to the butter and sack, dish up your capon being tender boil'd upon sippets finely carved, and pour on the sauce, serve it to the table with a little salt.

To boil a Capon or Chicken with Sparagus.

BOil your Capon or chicken in fair water and some salt, then put in their bellies a little mace, chopped parsley, and sweet butter; being boild, serve them on sippets, and put a little of the broth on them: then have a bundle or two of sparagus boild, put in beaten butter, and serve it on your capon or chicken.

To boil a Capon or Chicken with Rice.

BOil the capon in fair water and salt, then take half a pound of rice, and boil it in milk; being half boiled, put away the milk, and boil it in two quarts of cream, put to it a little rose water, large mace, or nutmeg, and the foresaid materials. Being almost boil'd, strain the yolks of six or seven eggs with a little cream, and stir altogether; give them a walm, and dish up the capon or chicken, then pour on the rice, being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with scra∣ped sugar, orange, preserved barberries, slic't lemon, or poungarnet kernels, as also the capon or chicken, and marrow on them.

Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkie, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.

TAke a leg of veal and and soak it in fair water, the blood being well soaked from it and white, boil it;

but first stuff it with parsley and other sweet herbs chopped small, as also some yolks of hard eggs minced; stuff it and boil it in water and salt, then boil the bacon by its self either stuffed or not, as you please; the veal and bacon being boiled white, serve them being dished up, and lay the ba∣con by the veal with the rinde on in a whole piece, or take off the rinde and cut it in four, six, or eight thin slices; let your bacon be of the ribs, and serve it with parsley strow∣ed on it, green sauce in saucers, or others, as you may see in the Book of Sauces.

Cold otherwayes.

BOil any of the meats, poultry, or birds abovesaid with the ribs of bacon, when it is boiled take off the rinde being finely cleansed from the rust and filth; slice it into thin slices, and season it with nutmeg, cinamon, cloves, pepper, and fennel-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, and put some of the slices into your boild capon or other fowl lay some slices on it, and lay your capon or other fowl on some blank manger in a clean dish, and serve it cold.

To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Haslers.

TAke pease, sheal them, and put them into boiling mut∣ton broth, with some thin slices of interlarded ba∣con; being almost boiled, put in chopped parsley, some anniseeeds, and strain some of the pease, thick them or not, as you please; then put in some pepper, give it a walm, and serve kids or lambs head on sippets, and stick it other wayes with eggs and grated cheese, or some of the pease and flower strained; sometimes for variety you may use saffron or mint.

To boil all other smaller Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strents, Pewits, Ollines, Gravelens, Oxeyes, Redshanks, &c.

HAlf roast any of these fowls, and stick on one side a few cloves as they roste, save the gravy, and being half rosted, put them into a pipkin, with the gravy, some claret wine, as much strong broth as will cover them, some broild houshold-bread strained, also mace, cloves, pepper, ginger, some fryed onions and salt; stew all well together, and serve them on fine carved sippets: sometimes for change adde capers and samphire.

To boil all manner of small Birds, or Land Fowl, as Plo∣vers, Quails, Railes, Black birds, Thrushes, Snites, Wheat∣ears, Larks, Sparrows, Martins.

TAke them and truss them, or cut off the legs and heads, and boil them in strong broth or water, scum them, and put in large mace, white wine, washed currans, dates, marrow, pepper, and salt; being well stew∣ed, dish them on fine carved sippets, thicken the broth with strained almonds, rose-water and sugar, and garnish them with lemon, barberries sugar, or grated bread strew∣ed about the dish. For leire otherwayes, strained sweet∣bread, or strained bread and hard eggs, with verjuyce and broth.

Sometimes for variety garnish them with potatoes, farsings, or little balls of farsed meat.

To boil a Swan, Whopper, wild or tame Goose, Crane, Sho∣veller, Herne, Ducks, Mallard, Bittor, Widgeons, Gulls, or Curlewes.

TAke a swan and bone it, leave on the legs and wings, then make a farsing of some beef-suet or minced

lard, some minced mutton or venison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboild in their own li∣quor, mingle them amongst the minced meat, with some raw eggs, and fill the body of the fowl, prick it up close on the back, and boil it in a stewing pan or deep dish, then put to the fowl some strong broth, large mace, white wine, a few cloves, oyster liquor, and some boild marrow; stew them all well together: then have oysters stewed by them∣selves, with an onion or two, mace, pepper, butter, and a little white wine. Then have the bottoms of artichocks ready boild, and put in some beaten butter, and some boild marrow; dish up the fowl on fine carved sippets, then broth them, garnish them with stewed oysters, marrow, artichocks; gooseberries, slic't lemon, barberries, or grapes, and large mace; garnish the dish with grated bread, oy∣sters, mace, lemon, and artichocks, and run over the fowl with beaten butter.

Otherwayes fill the body with a pudding made of gra∣ted bread, yolks of eggs, sweet herbs minced small, with an onion, and some beef-suet minced, some beaten cloves, mace, pepper, and salt, some of the blood of the fowl mix∣ed with it, and a little cream; fill the fowl, and stew it or boil it as before.

To boil any large water Fowl otherwayes, as Swan, Whopper, wilde or tame Geese, &c.

TAke a goose and salt it two or three dayes, then truss it to boil, cut lard as big us your little finger and lard the breast; season the lard with pepper, mace, and salt; then boil it in beef-broth, or water and salt, put to it pepper grosly beaten, a bundle of bay-leaves, time, and rosemary bound up very well, boil them with the fowl; then prepare some cabidge boild tender in water and salt,

squeese out the water from it, and put it in a pipkin with some strong broth, claret wine, and a good big onion or two; season it with pepper, mace, and salt, and three or four anchoves dissolved; stew these together with a ladle full of sweet butter and a little vinegar: and when the goose is boild enough, and your cabbidge on sippets, lay on the goose with some cabbidge on the breast, and serve it up. Thus you may dress any large wilde fowl.

To boil all manner of small Sea or Land Fowl.

BOil the fowl in water and salt, then take some of the broth, and put to it some beefs udder boild and slic't into thin slices, with some pistaches blanched, some slic't sausages stript out of the skin, white wine, sweet herbs, and large mace; stew these together till you think it sufficiently boild, then put to it beet-root cut into slices, beat it up with butter, and carve up the fowl, pour the broth on it, and garnish it with sippets or what you please.

Or thus.

Take and lard them, then half roast them, draw them, and put them in a pipkin, with some strong broth or cla∣ret wine, some chesnuts, a pint of great oysters taking the beards from them, two or three onions minced very small, some mace, a little beaten ginger, and a crust of French bread grated; thicken it, and dish them upon sops: if no oysters, chesnuts, or artichock bottoms, turnips, collyflow∣ers, interlarded bacon in thin slices, and sweetbreads, &c.

Otherwayes.

Take them and roste them, save the gravy, and being rosted put them in a pipkin, with the gravy, some slic't onions, ginger, cloves, pepper, salt. grated bread, claret wine, currans, capers, mace, barberries, and sugar, serve them on fine sippets, and run them over with beaten but∣ter,

slic't lemon, and lemon-peel; sometimes for change use stewed oysters or cockles.

To boil or dress any Land Fowl, or Birds in the Italian fashi∣on, in a broth called Brodo Lardiero.

TAke six pigeons being finely cleansed and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon; when it boils scum it, and put in nut∣meg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the Sun, prunes, sage, dryed cherries, time, a lit∣tle saffron, and dish them on fine carved sippets.

To stew Pigeons in the French fashion.

THe Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, and three or four raw eggs. The pigeons being larded and half rosted, stuff them with fore∣said fearsing, and put a boild cabidge stuck with a few cloves round about them; binde up every pigeon several with packthred, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white wine; being boild, serve them on fine carved sippets, and strow on cinamon ginger, and sugar.

Otherwayes in the French fashion.

TAke pigeons ready pull'd or scalded, take the flesh out of the skin, and leave the skin whole with the legs and wings hanging to it, mince the bodies with some lard or beef-suet together very small, then put to them some

sweet herbs finely minced, and season all with cloves, mace, ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; fill again the skins, and prick them up in the back, then put them in a dish with some strong broth, and sweet herbs chopped, large mace, gooseberrries, bar∣erries or grapes; then have some cabbidge-lettice boild in water and salt, put to them buttter, and the pigeons being boild, serve them on fine sippets.

To boil Pigeons otherwayes.

BEing trussed, put them in a pipkin, with some strong broth or fair water, boil and scum them, then put in some mace, a faggot of sweet herbs, white endive, marigold flowers, and salt; and being finely boild, serve them on sippets, and garnish the dish with mace and white endive flowers.

Otherwayes you may adde cucumbers in quarters either pickled or fresh, and some pickled capers; or boil the cu∣cumbers by themselves, and put them in beaten butter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace nutmeg, spi∣nage, endive, and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a fag∣got; then have some cabbidge or collyflowers boild very tender in fair water and salt, pour away the water, and put them in beaten butter, and when the fowls be boild, serve the cabbidge on them.

To boil Pigeons otherwayes.

TAke Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and scum them

clean, then put to them large mace, and well washed cur∣rans, some strained bread strained with vinegar and broth, put it to the pigeons with some sweet butter and capers; boil them very white, and being boild, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten butter; garnish the dish with grated manchet.

Pottages.

Pottage in the Italian Fashion.

BOil green pease with some strong broth, and inter∣larded bacon cut into slices; the pease being boild, put to them some chopped parsley, pepper, anni∣seed, and strain some of the pease to thicken the broth: give it a walm and serve it on sippets, with boild chickens, pigeons, kids, or lambs head, mutton, duck, mallard, or any poultrey.

Sometimes for variety you may thicken the broth with eggs.

Pottage otherwayes in the Italian Fashion.

BOil a rack of mutton, a few whole cloves, mace, slic't ginger, all manner of sweet herbs chopped, and a little salt; being finely boiled, put in some strained almond paste, with grape verjuyce, saffron, grapes, or goose∣berries; give them a walm, and serve your meat on sippets.

Pottage of Mutton, Veal, or Beef, in the English fashion.

CUt a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs and a pint of oatmeal chopped amongst the herbs, as time, sweet marjoram, parsley chives, salt, succory, marigold-leaves, and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, blood-wort, sage, pen∣ny-royal; and being finely boild, serve them on fine carved sippets with the mutton and veal, &c.

To stew a Shoulder of Mutton with Oysters.

TAke a shoulder of mutton, and roste it, and being half rosted or more, take off the upper skin whole, and cut the meat into thin slices, then stew it with claret, mace, nutmeg, anchoves, oyster-liquor, salt, capers, olives, samphire, and slices of orange, leave the shoulder-blade with some meat on it, and hack it, save also the marrow∣bone whole with some meat on it, and lay it in a clean dish; the meat being finely stewed; pour it on the bones, and on that some stewed oysters, and large oysters over all with slic't lemon and lemon-peel.

The skin being first finely breaded, stew the oysters with large mace, a great onion or two, butter, vinegar, white wine, a bundle of sweet herbs, and lay on the skin again over all, &c.

To roste a Shoulder of mutton with onions and parsley, and baste it with Oranges.

STuff it with parsley and onions, or sweet herbs, nut∣meg, and salt; and in the rosting of it, baste it with the juyce of oranges, save the gravy and clear away the fat,

then stew it up with a slice or two of orange and an an∣chove, without any fat on the gravy, &c.

Other hashes of Scotch Collops.

CUt a leg of mutton into thin slices, as thin as a shil∣ling, cross the grain of the leg, sprinkle them light∣ly with salt, and fry them with sweet butter, serve them with gravy or juyce of orange, and nutmeg, and run them over with beaten butter, lemon, &c.

Otherwayes the foresaid Collops.

For variety, sometimes season them with coriander-seed, or stamped fennil-seed, pepper, and salt; sprinkle them with white wine, then flowerd, fryed, and served with juyce of orange, for sauce, with sirrup of rose vinegar or elder vinegar.

Other Hashes or Scotch Collops of any Joint of Veal, either a Loin, Leg, Rack, or Shoulder.

CUt a leg into thin slices, as you do Scotch collops of mutton, hack and fry them with small thin slices of interlarded bacon as big as the slices of veal, fry them with sweet butter; and being finely fryed, dish them up in a fine dish, put from them the butter that you fryed them with, and put to them beaten butter, with lemon, gravy, and juyce of orange.

A hash of a Leg of Mutton in the French fashion.

PArboil a leg of mutton, then take it up, and pare off some thin slices on the under, upper side, or round it, prick the leg through to let out the gravy on the slices, then bruise some sweet herbs, as time, parsley, marjoram, savory, with the back of a ladle, and put to it a piece of

sweet butter, pepper, verjuyce; and when your mutton is boild, pour all over the slices herbs and broth on the leg into a clean dish.

Another hash of Mutton or Lamb, either hot or cold.

ROste a shoulder of mutton, and cut it into slices, put to it oysters, white wine, raisins of the sun, salt, nut∣meg, and strong broth (or no raisins) slic't lemon or orange; stew it all together, and serve it on sippets, and run it over with beaten butter and lemon, &c.

Another hash of a Joint of Mutton or Lamb hot or cold.

CUt it in very thin slices, then put them in a pipkin or dish, and put to it a pint of claret wine, salt, nutmeg, large mace, an anchove or two, stew them well together with a little gravy; and being finely stewed, serve them on carved sippets with some beaten butter and lemon, &c.

Otherwayes.

Cut it into thin slices raw, and fry it with a pint of white wine till it be brown, and put them in a pipkin with slic't lemon, salt, fryed parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.

Other hashes of a Shoulder of Mutton.

BOil it and cut it in thin slices, hack the shoulder-blade, and put all into a pipkin or deep dish, with some salt, gravy, white wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers: being stewed down, bruise some parsley, and put to it some beat∣en cloves and mace, and serve it on sippets.

Divers made Dishes or Capilotado's.

First, a dish of Chines of Mutton, Veal Capon, Pige∣ons, or other Fowls.

BOil a pound of rice in mutton broth, put to it some blanched chesnuts, pine-apple-seeds, almonds or pista∣ches; being boild thick, put to it some marrow or fresh butter, salt, cinamon and sugar; then cut your veal into small bits or pieces, and break up the fowl; then have a fair dish and set it on the embers, and put some of your rice, and some of your meat, and more of the rice and su∣gar, and cinamon and pepper over all, and some marrow.

Capilotado, in the Lombardy fashion, of a Capon.

BOil rice in mutton broth, till it be very thick, and put to it some salt and sugar.

Then have also some Bolonia sausages boild very ten∣der, minced very small, or grated, and some grated cheese, sugar and cinamon mingled together: then cut up the boild or roste capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top af all, and set it on the embers, and cover it, or in a warm oven.

Capilotado of Pigeons, or wilde Ducks, or any Land or Sea Fowls roasted.

TAke a pound of almond paste, and put to it a capon minced and stamped with the almonds, and some crums of manchet, some sack or white wine, three pints of

strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves; then have roast pigeons, or any small birds roasted, cut them up, and do as is afore∣said, and strow on sugar and cinamon.

Capilotado for Roast Meats, as Partridge, Pigeons, eight or twelve, or any other the like: or Sea Fowls, Ducks, or Wigeons.

TAke a pound of almonds, a pound of currans, a pound of sugar, half a pound of muskefied bisket bread, a pottle of strong broth cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs as much, an ounce of cinamon, and a few cloves: all these aforesaid stamped, strained, and boiled with the foresaid liquor, and in all points as the former, onely toasts must be added.

Other Capilotado common.

TAke two pound of parmisan grated, a minced kidney of veal, a pound of other fat cheese, ten cloves of garlick boild, broth, or none, two capons minced and stamped roast or boild, and put to it ten yolks of eggs raw with a pound of sugar: temper the foresaid with strong broth, and boil all in a broad skillet or brass pan, in the boiling, stir it continually, till it be incorporated, and put to it an ounce of cinamon, a little pepper, half an ounce of cloves, and as much nutmeg beaten, some saffron; then break up your roast fowls, roast lamb, kid, or fried veal, make three bottoms, and set it into a warm oven, till you serve it in, &c,

Capilotado, or Custard, in the Hungarian Fashion, in the Pot, or baked in an Oven.

TAke two quarts of goats or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks and all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish, being baked, put on the juyce of four or five oranges, a little white wine, rose water, and beaten ginger, &c.

Capilotado Francois.

ROast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamped and strained, put it a boiling softly, and stir it con∣tinually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capon: put the gravy to it, and strow on sugar, some marrow, cina∣mon, &c.

Sometimes you may adde some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, &c.

Other made Dishes, or little Pasties, called in Ita∣lian Tortelleti.

TAke a roast or boild capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it; half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs pepper, saffron, nutmeg, cinamon four

or five yolks of eggs, and two whites: Mingle all together, and make a piece of paste of warm or boiling liquor, and some rose water, sugar, butter, make some great, and some very little, rouls, or stars, according to the judgement of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, &c.

Tortelleti, or little Pasties.

MInce some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and su∣gar, and serve them hot.

Tortelleti, or little Pasties otherwayes, of Beets or Spinage chopped very small.

BEing washed and wrung dry, fry them in butter, put to them some sweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese.

Tortelleti, of green Pease, French Beans, or any kinde of Pulse green or dry.

TAke Pease green or dry, French Beans, or Garden Beans green or dry, boil them tender, and stamp

them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cina∣mon, and grated cheese in a fine clean dish.

To boil Capon or Chicken with Collyflowers in the French Fashion,

CUt off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, strain them with a quarter of a pint of sack; then take as much thick butter, being drawn with a little vinegar, and a slic't lemon, brew them toge∣ther; then take the flowers out of the milk, and put them into the butter and sack: then dish up your capon, being tender boild, upon sippets finely carved, and pour on the sauce, and serve it to the table with a little salt.

To boil Capon, Chicken, Pigeons, or any Land Fowls in the French Fashion.

EIther the skin stuffed with minced meat, or boned, and fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following, made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs: Mingle all together with grapes, gooseberries, bar∣berries, or red currans, and sugar, or none, some pine-ap∣ple seed, or pistaches; fill the fowl, and stew it in a stew∣ing pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in

a dish with sippets finely carved, and slic't orange, lemon, barberries, gooseberries, sweet herbs chopped, and mace.

To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid.

BOil them in a pipkin with strong broth, white wine, mace, sweet herbs chopped very fine, and put some falt, and stew them leasurely; being finely stewed, put some marrow and strained almonds with rose-water to thicken it, serve them on fine carved sippets, and broth them, garnish the dish with grated bread and pistaches, mace, and lemon, or grapes.

To boil Pigeons, Woodcocks, Snites, Blackbirds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat-ears, Martins, or any small Land Fowl.

Woodcocks or Snites.

BOil them either in strong broth, or water and salt; and being boild, take out the guts, and chop them small with the liver, put to it some crum of white bread gra∣ted, a little of the broth of the cock, and some large mace, stew them together with some gravy; then dissolve the yolks of two eggs, with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it amongst the sauce with a little butter, dish them on sippets, and run the sauce over them with some beaten butter and capers, lemon minced small, barberries, or pickled grapes whole.

Sometimes with this sauce. boil some slic't onions and corrans in a broth by it self: when you boil it not with onions, rub the bottom of the dish with a clove or two of garlick.

Boild Woodcocks or Larks otherwayes.

TAke them with the guts in, and boil them in some strong broth or fair water, and three or four whole onions, large mace, and salt; the cocks being boild, make sauce with some thin slices of manchet, or grated, in an∣other pipkin, and some of the broth where the fowl or cocks boil, and put to it some butter, the guts and liver minced, and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients, and stir them together, and dish the fowl on fine sippets, and pour on the sauce, and some slic't lemon, grapes, or barberries, and run it over with beaten butter.

To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittor, Duck, Widgeon, Gulls, Curlew, Teels, Ruffs, &c.

STuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nut∣meg, cloves, mace, and parboild oysters; mix all toge∣ther, fill the skin, and prick it fast on the back, boil it in a large stewing-pan or deep dish, with some strong broth, claret, or white wine, salt, large mace, two or three cloves, and a bundle of sweet herbs, or none, oyster-liquor and marrow: stew all well together. Then have stewed oy∣sters by themselves ready stewed with an onion or two, mace, pepper, butter, and a little white wine.

Then have the bottoms of artichocks put in beaten but∣ter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, and lay on the oysters, artichocks, marrow, barberries, slic't le∣mon gooseberries or grapes: and garnish your dish with grated manchet strowed, and some oysters, mace, lemon,

and artichocks, and run it over with beaten butter.

Otherwayes. Bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherwayes. Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped, onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream: mingle all together, as beforesaid in all points.

Or a bread pudding without blood, or onions, and put minced meat to it, fruit, and sugar.

Otherwayes. Boil them in strong broth, claret wine, mace, cloves, salt, pepper, saffron, marrow, minced oni∣ons, and thickened with strained sweetbread of veal, or hard eggs strained with broth, and garnished with barber∣ries, lemon, grapes, red currans or gooseberries.

To boil all manner of Sea Fowls, as a Swan, Whopper, Geese, Ducks, Teells, &c.

PUt your fowl being clenged and trussed into a pipkin fit for it, and boil it with strong broth or fair spring∣water, scum it clean, and put in three or four slic't onions, some large mace, corrans raisins, some capers, a bundle of sweet herbs, grated or strained bread, white wine, two or three cloves and pepper; being finely boild slash it on the breast, and dish it on fine carved sippets, broth it, and lay on slic't lemon and a lemon-peel, barberries, or grapes; run it over with beaten butter, sugar, or ginger, and trim the dish sides with grated bread in place of beaten ginger.

To boil these Fowls otherwayes.

You may adde some oyster-liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, or raisins, or corrans.

Otherwayes. Half roste any of your fowls, slash them

down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, butter, savory, time, some strong broth and some white wine, let the broth be half wasted, and stew it very softly: be∣ing finely stewed, dish it up, serve it on sippets, and pour on the broth, &c.

Otherwayes. Boil the fowl and not roste them, boil them in strong mutton broth, and put the fowls into a pipkin, boil and scum it, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper and salt; then slash the breast from end to end three or four flashes, and being boild, dish it upon fine carved sippets, put some su∣gar to it, and prick a few cloves on the breast of the fowl, broth it, and strow on fine sugar and grated bread.

Otherwayes. Put them in a stewing-pan with some wine and strong broth, and when they boil, scum them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage∣flowers or seeds, or leaves of sage: serve them on fine car∣ved sippets, and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and rosted turnips or green sauce.

To boil any old Geese, or any Geese.

TAke them being powdered, and fill their bellies with oat-meal; being steeped first in warm milk or other liquor; then mingle it with some beef-suet, minced onions, and apples, seasoned with cloves, mace, some sweet herbs

minced, and pepper, fasten the neck and vent, boil it and serve it on brewis with colly flowers, cabbidge, turnips, and barberries, run it over with beaten butter.

Thus the smaller Fowls, as is before specified, or any other.

To boil Wilde Fowl otherwayes.

BOil your Fowl in strong broth or water, scum it clean, and put some white wine to it, currans, large mace, a clove or two, some parsley and onions minced, boil these together: then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white wine, and sugar: Being finely stewed, serve your fowls on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack, and sugar. Scraped sugar to trim the dish, or grated bread.

Otherwayes. Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick it here and there a clove, and put some slic't onions, chopped parsley, slic't ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, or both, mace, bar∣berries, and sugar; being finely boild, or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.

To boil these aforesaid Fowls otherwayes, with Muscles, Oy∣sters, or Cockels; or fried Wickels, in butter, and after stewed with butter, white wine, nutmeg, a slic't orange, and gravy.

EIther boil the fowls, or roast them, boil them by them∣selves in water and salt, scum them clean, and put to them mace, sweet herbs and onions chopped together, some

white wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a walm; dish up the fowls on fine sippets or French Bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten but∣ter, and slic't lemon or orange,

Otherwayes, in the French Fashion.

HAlf roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, and savory; mince all together with a handful of raisins of the sun, put them into the pipkin with some mutton broth, some fack or white wine, large mace, cloves, salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs, and they will look green.

Dish up the Fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar.

To boil Goose-giblets, or any giblets of any Fowl.

BOil them whole, being finely scalded; boil them in wa∣ter and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barber∣ries, or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beaten butter, cream, a little sack and sugar for lear.

Otherwayes. Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt; be∣ing first finely scummed, put two or three whole onions, butter and goosberries, run it over with beaten butter, being first dished on sippets; make a pudding in the neck, as you

may see in the Book of all manner of Puddings and Far∣sings, &c.

Otherwayes. Boil them with some white wine, strong broth, mace, slic't ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets be∣ing finely dished on sippets, put on the stewed turnips, being thickened with eggs, verjuyce, sugar, and lemon, &c.

Sauce for green Geese.

1. TAke the juyce of sorrel mixed with scalded goose∣berries, and served on sippets and sugar with bea∣ten butter, &c.

Otherwayes.

2. Their bellies roasted full of gooseberries, and after mixed with sugar, butter, verjuyce, and cinamon, and ser∣ved on sippets.

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken, or Neats Tongue.

MInced Capon or Veal, &c Dried Tongues in thin slices, Lettice shred small as the tongue, Olives, Capers, Mushrooms pickled, samphire, Broom-buds, Le∣mon or Oranges, Raisins, Almonds, Figs blew, Virginia Po∣tato, Caparones, or Crucifix pease, Currans, pickled Oy∣sters, Taragon.

How to dish it up.

ANy of these being thin slic't, as is shown abovesaid, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it

self, broom-bud by it self, and pickled mushrooms by them∣selves, or any of the materials abovesaid.

Garnish the the dish with oranges and lemons in quar∣ters or slices, oil and vinegar beaten together, and poured over all, &c.

To boil all manner of Land Fowl, as followeth.

TUrky, Bustard, Peacock, Capon, Pheasant, Pullet, Heathpouts, Partridge, Chicken, Woodcocks, Stock∣doves, Turtle-doves, Tame Pigeons, Wilde Pigeons, Reils, Quails, Black birds, Thrushes, Veldifers, Snites, Wheat-ears, Larks, Sparrows, and the like.

Sauce for the Land Fowl.

TAke boild prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar; boil it to an indifferent thickness, and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.

To boil Pigeons.

TAke Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic't ginger, cinamon, beaten coriander-seed, raisins of the sun, currans; vinegar, and serve them with this sauce, being first steeped in it four or hours, and well stewed down.

Or you may adde some quince or dried cherries boild amongst.

In summer you may use damsins, sweet herbs chopped, grapes, bacon in slices, white wine.

Thus you may boil any small Birds, Larks, Veldifers, Blackbirds, &c.

Pottage in the French Fashion.

CUt a breast of mutton into square bits or pieces, fry them in butter, and put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a walm, and serve it on sippets.

If you would have it yellow, put in saffron, sometimes for change white wine, sack, currans, raisins, and some∣times incorporated with eggs and grated cheese.

Otherwayes change the colour green, with juyce of spi∣nage, and put to it almonds strained.

Pottage otherwayes in the French Fashion of Mutton, Kid, or Veal.

TAke beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strain∣ed oatmeal, and some whole spinage, lettice, endive, colli∣flowers, slic't onions, white cabbidge, and salt; your pot∣tage being almost boild, put in some verjuyce, and give it a walm or two; then serve it on sippets, and put the herbs on the meat.

Pottage in the English Fashion.

TAke the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

Pottage without sight of Herbs.

MInce your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton and some salt; for your herbs take violet leaves, strawberry leaves, suckory, spinage, lang de beef, scallions, parsley and marigold flowers; being well boiled, serve it on sippets.

To make Sausages.

TAke the lean of a leg of Pork, and four pound of beef∣suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; min∣gle all together, then break in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.

Otherwayes you may make them of mutton, veal, or beef, keeping the order abovesaid.

To make most rare Sausages without skins.

TAke a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small piece of an onion; mince them toge∣ther with the flesh and suet, and being fine minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many pieces as you please in the form of an ordinary sausage, and fry them: this paste will keep a fortnight upon occasion.

Otherwayes stamp half the meat and suet, and mince the other half, and season them as the former.

To make Links.

TAke the fillets or a leg of pork, and cut it into dice∣work, with some of the steak of the pork cut in the same form; season the meat with cloves, mace, and pep∣per, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links wil serve to stew with divers kindes of meats.