SECTION I.

[Unless otherwise noted, spelling and punctuation are unchanged.

Errors are listed at the end of the text.]

THE

Accomplisht Cook,

OR THE

ART & MYSTERY

OF

COOKERY.

Wherein the whole ART is revealed in a

more easie and perfect Method,

than hath been publisht in any language.

Expert and ready Ways for the Dressing

of all Sorts of FLESH, FOWL, and FISH,

with variety of SAUCES proper for each of them;

and how to raise all manner of _Pastes_;

the best Directions for all sorts of _Kickshaws_,

also the _Terms_ of _CARVING_ and _SEWING_.

An exact account of all _Dishes_ for all _Seasons_

of the Year, with other _A-la-mode Curiosities_.

The Fifth Edition, with large Additions

throughout the whole work:

besides two hundred Figures of several Forms

for all manner of bak'd Meats,

(either Flesh, or Fish)

as, Pyes Tarts, Custards; Cheesecakes,

and Florentines, placed in Tables,

and directed to the Pages they appertain to.

Approved by the fifty five Years

Experience and Industry of _ROBERT MAY_;

in his Attendance on several Persons of great Honour.

_London_, Printed for _Obadiah Blagrave_

at the _Bear_ and _Star_

in St. _Pauls Church-Yard_, 1685.

* * * * *

* * * *

_CONTENTS_

[Added by transcriber using author's section headings.]

Directions for the order of carving Fowl.

Bills of Fare for every Season in the Year

SECTION I:

Perfect Directions for the A-la-mode Ways of dressing all manner

of Boyled Meats, with their several sauces, &c.

To make several sorts of Puddings.

Sheeps Haggas Puddings.

To make any kind of sausages.

To make all manner of Hashes.

Pottages.

Divers made Dishes or _Capilotado's_.

SECTION II:

An hundred and twelve excellent wayes for the dressing of Beef.

SECTION III:

The A-la-mode ways of dressing the Heads of any Beasts.

SECTION IV:

The rarest Ways of dressing of all manner of Roast Meats,

either of Flesh or Fowl, by Sea or land, with their Sauces

that properly belong to them.

SECTION V:

The best way of making all manner of Sallets.

SECTION VI:

To make all manner of Carbonadoes, either of Flesh or Fowl;

as also all manner of fried Meats of Flesh, Collops and Eggs,

with the most exquisite way of making Pancakes, Fritters,

and Tansies.

SECTION VII:

The most Excellent Ways of making All sorts of Puddings.

SECTION VIII:

The rarest Ways of making all manner of Souces and Jellies.

SECTION IX:

The best way of making all manner of baked Meats.

SECTION X:

To bake all manner of Curneld Fruits in Pyes, Tarts,

or made Dishes, raw or preserved, as Quinces, Warden,

Pears, Pippins, &c.

SECTION XI:

To make all manner of made Dishes, with or without Paste.

SECTION XII:

To make all manner of Creams, Sack-Possets, Sillabubs,

Blamangers, White-Pots, Fools, Wassels, &c.

SECTION XIII:

The First Section for dressing of Fish.

Shewing divers ways, and the most excellent, for Dressing

of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.

SECTION XIV:

The Second Section of Fish.

Shewing the most Excellent Ways of Dressing of Pikes.

SECTION XV:

The Third Section for dressing of Fish.

The most excellent ways of Dressing Salmon, Bace, or Mullet.

SECTION XVI:

The fourth Section for dressing of Fish.

Shewing the exactest ways of dressing Turbut, Plaice,

Flounders, and Lampry.

SECTION XVII:

The Fifth Section of Fish.

Shewing the best way to Dress Eels, Conger, Lump, and Soals.

SECTION XVIII:

The Sixth Section of Fish.

The A-la-mode ways of Dressing and Ordering of Sturgeon.

SECTION XIX:

The Seventh Section of Fish.

Shewing the exactest Ways of Dressing all manner of Shell-Fish.

SECTION XX:

To make all manner of Pottages for Fish-Days.

SECTION XXI:

The exactest Ways for the Dressing of Eggs.

SECTION XXII:

The best Ways for the Dressing of Artichocks.

SECTION XXIII:

Shewing the best way of making Diet for the Sick.

SECTION XXIV:

Excellent Ways for Feeding of Poultrey.

[Index] THE TABLE

[Publisher's Advertising]

* * * * *

* * * *

_To the Right Honourable my _Lord Montague,_ My _Lord Lumley,_

and my _Lord Dormer;_ and to the Right worshipful Sir

_Kenelme Digby,_ so well known to this Nation for their

Admired Hospitalities._

_Right Honourable, and Right Worshipful_,

He is an Alien, a meer Stranger in _England_, that hath not been

acquainted with your generous House-keepings; for my own part my

more particular tyes of service to you my Honoured Lords, have built

me up to the height of this Experience, for which this Book now at

last dares appear to the World; those times which I tended upon your

Honours were those Golden Days of Peace and Hospitality when you

enjoyed your own, so as to entertain and releive others.

Right Honourable, and Right Worshipful, I have not only been an

eye-witness, but interested by my attendance; so as that I may

justly acknowledge those Triumphs and magnificent Trophies of

Cookery that have adorned your Tables; nor can I but confess to the

world, except I should be Guilty of the highest Ingratitude, that

the only structure of this my Art and knowledge, I owed to your

costs, generous and inimitable Epences; thus not only I have derived

my experience, but your Country hath reapt the Plenty of your

Humanity and charitable Bounties.

Right Honourable, and Right Worshipful, Hospitality which was once a

Relique of the Gentry, and a known Cognizance to all ancient Houses,

hath lost her Title through the unhappy and Cruel Disturbances of

these Times, she is now reposing of her lately so alarmed Head on

your beds of Honour: In the mean space that our English World may

know the _Mecæna_'s and Patrons of this Generous Art, I have exposed

this Volume to the Publick, under the Tuition of your Names; at

whose Feet I prostrate these Endeavours, and shall for ever remain

_Your most humble devoted Servant._

_ROBERT MAY._

_From _Soleby_ in _Leicestershire_,

September 29. 1684._

_To the Master Cooks, and to such young Practitioners

of the Art of Cookery, to whom this Book may be useful._

To you first, most worthy Artists, I acknowledg one of the chief

Motives that made me to adventure this Volume to your Censures, hath

been to testifie my gratitude to your experienced Society; nor could

I omit to direct it to you, as it hath been my ambition, that you

should be sensible of my Proficiency of Endeavours in this Art. To

all honest well intending Men of our Profession, or others, this

Book cannot but be acceptable, as it plainly and profitably

discovers the _Mystery_ of the _whole Art_; for which, though I may

be _envied by some that only value their private Interests above

Posterity, and the publick good_, yet God and my own Conscience

would not permit me _to bury these my Experiences with my Silver

Hairs in the Grave_: and that more especially, as the advantages of

my Education hath raised me above the _Ambitions_ of others, in the

converse I have had with other _Nations_, who in this _Art_ fall

short of what I _have known experimented by you my worthy Country

men_. Howsoever, the _French by their Insinuations, not without

enough of Ignorance_, have bewitcht some of the _Gallants of our

Nation_ with Epigram Dishes, smoakt rather than drest, so strangely

to captivate the _Gusto_, their _Mushroom'd Experiences_ for _Sauce_

rather than _Diet_, for the generality howsoever called _A-la-mode_,

not worthy of being taken notice on. As I live in _France_, and had

the Language and have been an eye-witness of their _Cookeries_ as

well, as a Peruser of their Manuscripts, and Printed _Authors_

whatsoever I found good in them, I have inserted in this _Volume_.

I do acknowledg my self not to be a little beholding to the

_Italian_ and _Spanish_ Treatises; though without my fosterage, and

bringing up under the _Generosities_ and _Bounties of my Noble

Patrons and Masters_, I could never have arrived to this

_Experience_. To be confined and limited to the narrowness of a

Purse, is to want the _Materials_ from which the _Artist_ must gain

his knowledge. Those _Honourable Persons_, _my Lord_ Lumley, and

others, with whom I have spent a part of my time, were such whose

generous cost never weighed the Expence, so that they might arrive

to that right and high esteem they had of their _Gusto's_. Whosoever

peruses this _Volume_ shall find it amply exemplified in _Dishes_ of

such high prices, which only these _Noblesses Hospitalities_ did

reach to: I should have sinned against their (to be perpetuated)

Bounties, if I had not set down their several varieties, that the

_Reader_ might be as well acquainted with what is extraordinary, as

what is ordinary in this _Art_; as I am truly sensible, that some of

those things that I have set down will amaze a not thorow-paced

_Reader_ in the _Art of Cookery_, as they are Delicates, never till

this time made known to the World.

_Fellow Cooks_, that I might give a testimony to my _Countrey_ of

the _laudableness of our Profession_, that I might encourage young

Undertakers to make a Progress in the _Practice of this Art_, I have

laid open these Experiences, as I was most unwilling to hide my

Talent, but have ever endeavoured to do good to others;

I acknowledge that there hath already been _several Books publisht_,

and amongst the rest some out of the _French_, for ought I could

perceive to very little purpose, _empty and unprofitable Treatises_,

of as little use as some _Niggards Kitchens_, which the _Reader_ in

respect of the confusion of the Method, or barrenness of those

_Authors_ experience, hath rather been puzled then profited by; as

those already extant Authors have trac't but one common beaten Road,

repeating for the main what others have in the same homely manner

done before them: It hath been my task to denote some _new Faculty

or Science_, that others have not yet discovered; this the _Reader_

will quickly discern by those _new Terms of Art_ which he shall meet

withal throughout this _whole Volume_. Some things I have inserted

of _Carving and Sewing_ that I might demonstrate the whole Art. In

the contrivance of these my labours, I have so managed them for the

general good, that those whose Purses cannot reach to the cost of

rich Dishes, I have descended to their meaner Expences, that they

may give, though upon a sudden Treatment, to their Kindred, Friends,

Allies and Acquaintance, a handsome and relishing entertainment in

all seasons of the year, though at some distance from Towns or

Villages. Nor have my serious considerations been wanting amongst

direction for Diet how to order what belongs to the sick, as well as

to those that are in health; and withal my care hath been such, that

in this Book as in a Closet, is contained all such Secrets as relate

to _Preserving_, _Conserving_, _Candying_, _Distilling_, and such

rare varieties as they are most concern'd in the _best husbandring

and huswifering_ of them. Nor is there any Book except that of the

_Queens Closet_, which was so _enricht with Receipts_ presented to

her _Majesty_, as yet that I ever saw in any _Language_, that ever

contained so many _profitable Experiences, as in this Volume_: in

all which the _Reader_ shall find most of the _Compositions_, and

mixtures easie to be prepared, most pleasing to the Palate, and not

too chargeable to the Purse; since you are at liberty to employ as

much or as little therein as you please.

In this Edition I have enlarged the whole Work; and there is added

two hundred several Figures of all sorts of Pies, Tarts, Custards,

Cheesecakes, &c. more than was in the former: You will find them in

Tables directed to the _Folio_ they have relation to; there being

such variety of Forms, the Artists may use which of them they

please.

It is impossible for any _Author_ to please all People, no more than

the best Cook can fancy their Palats whose Mouths are always out of

taste. As for those who make it their business to hide their Candle

under a Bushel, to do only good to themselves, and not to others,

such as will curse me for revealing the Secrets of this Art, I value

the discharge of my own Conscience, in doing Good, above all their

malice; protesting to the whole world, that I have not _concealed

any material Secret_ of above my _fifty and five years Experience_;

my Father _being a Cook_ under whom in my Child-hood I was bred up

in this Art.

To conclude, the diligent Peruser of this _Volume_ gains that in a

small time (as to the _Theory_) which an _Apprenticeship_ with some

_Masters_ could never have taught them. I have no more to do, but to

desire of God a blessing upon these my Endeavours; and remain.

_Yours in the most ingenious

ways of Friendship_,

ROBERT MAY.

Sholeby in Leicestershire,

_Sept. 30. 1664_.

_A short Narrative of some Passages of the Authors Life._

For the better knowledge of the worth of this Book, though it be not

usual, the _Author_ being living, it will not be amiss to acquaint

the _Reader_ with a breif account of some passages of his Life, as

also the eminent Persons (renowned for their House-keeping) whom he

hath served through the whole series of his Life; for as the growth

of Children argue the strength of the Parents, so doth the judgment

and abilities of the Artist conduce to the making and goodness of

the Work: now that such great knowledge in this commendable Art was

not gained but by long experience, practise, and converse with the

most able men in their times, the _Reader_ in this breif Narrative

may be informed by what steps and degrees he ascended to the same.

He was born in the year of our Lord 1588. His Father being one of

the ablest _Cooks_ in his time, and his first Tutor in the knowledge

and practice of Cookery; under whom having attained to some

perfection in this Art, the old Lady _Dormer_ sent him over into

_France_, where he continued five years, being in the Family of a

noble Peer, and first President of _Paris_; where he gained not only

the _French_ Tongue but also bettered his Knowledge in his

_Cookery_, and returning again into _England_, was bound an

Apprentice in _London_ to Mr. _Arthur Hollinsworth_ in _Newgate

Market_, one of the ablest Work-men in _London_, Cook to the

_Grocers Hall and Star Chamber_. His Apprentiship being out, the

Lady _Dormer_ sent for him to be her Cook under Father (who then

served that Honourable Lady) where were four Cooks more, such Noble

Houses were then kept, the glory of that, and the shame of this

present Age; then were those Golden Days wherein were practised the

_Triumphs and Trophies of Cookery_; then was Hospitality esteemed,

Neighbourhood preserved, the Poor cherished, and God honoured; then

was Religion less talkt on, and more practised; then was Atheism &

Schism less in fashion: then did men strive to be good, rather then

to seem so. Here he continued till the Lady _Dormer_ died, and then

went again to _London_, and served the Lord _Castlehaven_, after

that the Lord _Lumley_, that great lover and knower of Art, who

wanted no knowledge in the discerning this mystery; next the Lord

_Montague_ in _Sussex_; and at the beginning of these wars, the

Countess of _Kent_, then Mr. _Nevel_ of _Crissen Temple_ in _Essex_,

whose Ancestors the _Smiths_ (of whom he is descended) were the

greatest maintainers of Hospitality in all those parts; nor doth the

present M. _Nevel_ degenerate from their laudable examples. Divers

other Persons of like esteem and quality hath he served; as the Lord

_Rivers_, Mr. _John Ashburnam_ of the Bed-Chambers, Dr. _Steed_ in

_Kent_, Sir _Thomas Stiles_ of _Drury Lane_ in _London_, Sir

_Marmaduke Constable_ in _York-shire_, Sir _Charles Lucas_; and

lastly the Right Honourable the Lady _Englefield_, where he now

liveth.

Thus have I given you a breif account of his Life, I shall next tell

you in what high esteem this noble Art was with the Ancient Romans:

_Plutarch_ reports, that _Lucullus_ his ordinary diet was fine

dainty dishes, with works of pastry, banketting dishes, and fruit

curiously wrought and prepared; that, his Table might be furnished

with choice of varieties, (as the noble Lord _Lumley_ did) that he

kept and nourished all manner of Fowl all the year long. To this

purpose he telleth us a story how _Pompey_ being sick, the

Physitians willed him to eat a Thrush, and it being said there was

none to be had; because it was then Summer; it was answered they

might have them at _Lucullus_'s house who kept both Thrushes and all

manner of Fowl, all the year long. This _Lucullus_ was for his

Hospitality so esteemed in _Rome_, that there was no talk, but of

his Noble House-keeping. The said _Plutarch_ reports how _Cicero_

and _Pompey_ inviting themselves to sup with him, they would not let

him speak with his men to provide any thing more then ordinary; but

he telling them he would sup in _Apollo_, (a Chamber so named, and

every Chamber proportioned their expences) he by this wile beguil'd

them, and a supper was made ready estimated at fifty thousand pence,

every _Roman_ penny being seven pence half penny _English_ money;

a vast sum for that Age, before the _Indies_ had overflowed

_Europe_. But I have too far digressed from the Author of whom I

might speak much more as in relation to his Person and abilities,

but who will cry out the Sun shines? this already said is enough to

satisfie any but the malicious, who are the greatest enemies to all

honest endeavours. _Homer_ had his _Zoilus_, and _Virgil_ his

_Bavius_; the best Wits have had their detractors, and the greatest

Artists have been maligned; the best on't is, such Works as these

outlive their _Authors_ with an honurable respect of Posterity,

whilst envious Criticks never survive their own happiness, their

Lives going out like the snuff of a Candle.

_W. W._

_Triumphs and Trophies in Cookery, to be used at Festival Times,

as _Twelfth-day_, &c._

Make the likeness of a Ship in Paste-board, with Flags and

Streamers, the Guns belonging to it of Kickses, bind them about with

packthread, and cover them with close paste proportionable to the

fashion of a Cannon with Carriages, lay them in places convenient as

you see them in Ships of war, with such holes and trains of powder

that they may all take Fire; Place your Ship firm in the great

Charger; then make a salt round about it, and stick therein

egg-shells full of sweet water, you may by a great Pin take all the

meat out of the egg by blowing, and then fill it up with the

rose-water, then in another Charger have the proportion of a Stag

made of course paste, with a broad Arrow in the side of him, and his

body filled up with claret-wine; in another Charger at the end of

the Stag have the proportion of a Castle with Battlements,

Portcullices, Gates and Draw-Bridges made of Past-board, the Guns

and Kickses, and covered with course paste as the former; place it

at a distance from the ship to fire at each other. The Stag being

placed betwixt them with egg shells full of sweet water (as before)

placed in salt. At each side of the Charger wherein is the Stag,

place a Pye made of course paste, in one of which let there be some

live Frogs, in each other some live Birds; make these Pyes of course

Paste filled with bran, and yellowed over with saffron or the yolks

of eggs, guild them over in spots, as also the Stag, the Ship, and

Castle; bake them, and place them with guilt bay-leaves on turrets

and tunnels of the Castle and Pyes; being baked, make a hole in the

bottom of your pyes, take out the bran, put in your Frogs, and

Birds, and close up the holes with the same course paste, then cut

the Lids neatly up; To be taken off the Tunnels; being all placed in

order upon the Table, before you fire the trains of powder, order it

so that some of the Ladies may be perswaded to pluck the Arrow out

of the Stag, then will the Claret-wine follow, as blood that runneth

out of a wound. This being done with admiration to the beholders,

after some short pause, fire the train of the Castle, that the

pieces all of one side may go off, then fire the Trains, of one side

of the Ship as in a battel; next turn the Chargers; and by degrees

fire the trains of each other side as before. This done to sweeten

the stink of powder, let the Ladies take the egg-shells full of

sweet waters and throw them at each other. All dangers being

seemingly over, by this time you may suppose they will desire to see

what is in the pyes; where lifting first the lid off one pye, out

skip some Frogs, which make the Ladies to skip and shreek; next

after the other pye, whence come out the Birds, who by a natural

instinct flying in the light, will put out the Candles; so that what

with the flying Birds and skipping Frogs, the one above, the other

beneath, will cause much delight and pleasure to the whole company:

at length the Candles are lighted, and a banquet brought in, the

Musick sounds, and every one with much delight and content rehearses

their actions in the former passages. These were formerly the

delight of the Nobility, before good House-keeping had left

_England_, and the Sword really acted that which was only

counterfeited in such honest and laudable Exercises as these.

[Decoration]

_On the Unparalell'd Piece of _Mr. May_ His Cookery._

See here a work set forth of such perfection,

Will praise it self, and doth not beg protection

From flatter'd greatness. Industry and pains

For gen'ral good, his aim, his Countrey gains;

Which ought respect him. A good _English_ Cook,

Excellent Modish Monsieurs, and that Book

Call'd _Perfect Cook_, _Merete's_ Pastery

Translated, looks like old hang'd Tapistry,

The wrong side outwards: so Monsieur adieu,

I'm for our Native _Mays_ Works rare and new,

Who with Antique could have prepar'd and drest

The Nations _quondam_ grand Imperial Feast,

Which that thrice Crown'd Third _Edward_ did ordain

For his high Order, and their Noble Train,

Whereon St. _George_ his famous Day was seen,

A Court on Earth that did all Courts out-shine.

And how all Rarities and Cates might be

Order'd for a Renown'd Solemnity,

Learn of this Cook, who with judgment, and reason,

Teacheth for every Time, each thing its true Season;

Making his Compounds with such harmony,

Taste shall not charge with superiority

Of Pepper, Salt, or Spice, by the best Pallat,

Or any one Herb in his broths or Sallat.

Where Temperance and Discretion guides his deeds;

_Satis_ his Motto, where nothing exceeds.

Or ought to wast, for there's good Husbandry

To be observ'd, as Art in Cookery.

Which of the Mathematicks doth pertake,

Geometry proportions when they bake.

Who can in paste erect (of finest flour)

A compleat Fort, a Castle, or a Tower.

A City Custard doth so subtly wind,

That should Truth seek, she'd scarce all corners find;

Platform of Sconces, that might Souldiers teach,

To fortifie by works as well as Preach.

I'le say no more; for as I am a sinner,

I've wrought my self a stomach to a dinner.

Inviting Poets not to tantalize,

But feast, (not surfeit) here their Fantasies.

_James Parry._

_To the Reader of (my very loving Friend) Mr. _Robert May_

his incomparable Book of Cookery._

See here's a Book set forth with such things in't,

As former Ages never saw in Print;

Something I'de write in praise on't, but the Pen,

Of Famous _Cleaveland_, or renowned _Ben_,

If unintomb'd might give this Book its due,

By their high strains, and keep it always new.

But I whose ruder Stile could never clime,

Or step beyond a home-bred Country Rhime,

Must not attempt it: only this I'le say,

_Cato_'s _Res Rustica_'s far short of _May_.

Here's taught to keep all sorts of flesh in date,

All sorts of Fish, if you will marinate;

To candy, to preserve, to souce, to pickle,

To make rare Sauces, both to please, and tickle

The pretty Ladies palats with delight;

Both how to glut, and gain an Appetite.

The Fritter, Pancake, Mushroom; with all these,

The curious Caudle made of Ambergriese.

He is so universal, he'l not miss,

The Pudding, nor Bolonian Sausages.

Italian, Spaniard, French, he all out-goes,

Refines their Kickshaws, and their Olio's,

The rarest use of Sweet-meats, Spicery,

And all things else belong to Cookery:

Not only this, but to give all content,

Here's all the Forms of every Implement

To work or carve with, so he makes the able

To deck the Dresser, and adorn the Table.

What dish goes first of every kind of Meat,

And so ye're welcom, pray fall too, and eat.

_Reader_, read on, for I have done; farewell,

The Book's so good, it cannot chuse but sell.

_Thy well-wishing Friend_,

John Town.

[Decoration]

_The most Exact, or A-la-mode Ways of Carving and Sewing._

_Terms of Carving._

Break that deer, leach that brawn, rear that goose, lift that swan,

sauce that capon, spoil that hen, frust that chicken, unbrace that

mallard, unlace that coney, dismember that hern, display that crane,

disfigure that peacock, unjoynt that bittern, untach that curlew,

allay that pheasant, wing that partridge, wing that quail, mince

that plover, thigh that pidgeon, border that pasty, thigh that

woodcock; thigh all manner of small birds.

Timber the fire, tire that egg, chine that salmon, string that

lamprey, splat that pike, souce that plaice, sauce that tench, splay

that bream, side that haddock, tusk that barbel, culpon that trout,

fin that chivin, transon that eel, tranch that sturgeon, undertranch

that porpus, tame that crab, barb that lobster.

_Service._

First, set forth mustard and brawn, pottage, beef, mutton, stewed

pheasant, swan, capon, pig, venison, hake, custard, leach, lombard,

blanchmanger, and jelly; for standard, venison, roast kid, fawn, and

coney, bustard, stork, crane, peacock with his tail, hern-shaw,

bittern, woodcock, partridge, plovers, rabbits, great birds, larks,

doucers, pampuff, white leach, amber-jelly, cream of almonds,

curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,

petty pervis, quince baked, leach, dewgard, fruter fage, blandrells

or pippins with caraways in comfits, wafers, and Ipocras.

_Sauce for all manner of Fowls._

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,

Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,

Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce

of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,

and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,

brew, and curlew, salt, and sugar, and water of Camot, bustard,

shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,

quail, martinet, venison and snite with white salt; sparrows and

thrushes with salt, and cinamon. Thus with all meats sauce shall

have the operation.

Directions for the order of carving Fowl.

_Lift that Swan._

The manner of cutting up a Swan must be to slit her right down in

the middle of the breast, and so clean thorow the back from the neck

to the rump, so part her in two halves cleanly and handsomly, that

you break not nor tear the meat, lay the two halves in a fair

charger with the slit sides downwards, throw salt about it, and let

it again on the Table. Let your sauce be chaldron for a Swan, and

serve it in saucers.

_Rear the Goose._

You must break a goose contrary to the former way. Take a goose

being roasted, and take off both his legs fair like a shoulder of

Lamb, take him quite from the body then cut off the belly piece

round close to the lower end of the breast: lace her down with your

knife clean through the breast on each side your thumbs bredth for

the bone in the middle of the breast; then take off the pinion of

each side, and the flesh which you first lac't with your knife,

raise it up clear from the bone, and take it from the carcase with

the pinion; then cut up the bone which lieth before in the breast

(which is commonly call'd the merry thought) the skin and the flesh

being upon it; then cut from the brest-bone, another slice of flesh

clean thorow, & take it clean from the bone, turn your carcase, and

cut it asunder the back-bone above the loin-bones: then take the

rump-end of the back-bone, and lay it in a fair dish with the

skinny-side upwards, lay at the fore-end of that the merry-thought

with the skin side upward, and before that the apron of the goose;

then lay your pinions on each side contrary, set your legs on each

side contrary behind them, that the bone end of the legs may stand

up cross in the middle of the dish, & the wing pinions on the

outside of them; put under the wing pinions on each side the long

slices of flesh which you cut from the breast bone, and let the ends

meet under the leg bones, let the other ends lie cut in the dish

betwixt the leg and the pinion; then pour your sauce into the dish

under your meat, throw on salt, and set it on the table.

_To cut up a Turkey or Bustard._

Raise up the leg very fair, and open the joynt with the point of

your knife, but take not off the leg; then lace down the breast with

your knife on both sides, & open the breast pinion with the knife,

but take not the pinion off; then raise up the merry-thought betwixt

the breast bone, and the top of the merry-thought, lace down the

flesh on both sides of the breast-bone, and raise up the flesh

called the brawn, turn it outward upon both sides, but break it not,

nor cut it not off; then cut off the wing pinion at the joynt next

to the body, and stick on each side the pinion in the place where ye

turned out the brawn, but cut off the sharp end of the Pinion, take

the middle piece, and that will just fit the place.

You may cut up a capon or pheasant the same way, but of your capon

cut not off the pinion, but in the place where you put the pinion of

the turkey, you must put the gizard of your capon on each side half.

_Dismember that Hern._

Take off both the legs, and lace it down to the breast with your

knife on both sides, raise up the flesh, and take it clean off with

the pinion; then stick the head in the breast, set the pinion on the

contrary side of the carcase, and the leg on the other side, so that

the bones ends may meet cross over the carcase, and the other wings

cross over upon the top of the carcase.

_Unbrace that Mallard._

Raise up the pinion and the leg, but take them not off, raise the

merry-thought from the breast, and lace it down on each side of the

breast with your knife, bending to and fro like ways.

_Unlace that Coney._

Turn the back downwards, & cut the belly flaps clean off from the

kidney, but take heed you cut not the kidney nor the flesh, then put

in the point of your knife between the kidneys, and loosen the flesh

from each side the bone then turn up the back of the rabbit, and cut

it cross between the wings, and lace it down close by the bone with

your knife on both sides, then open the flesh of the rabbit from the

bone, with the point of your knife against the kidney, and pull the

leg open softly with your hand, but pluck it not off, then thrust in

your knife betwixt the ribs and the kidney, slit it out, and lay the

legs close together.

_Sauce that Capon._

Lift up the right leg and wing, and so array forth, and lay him in

the platter as he should fly, and so serve him. Know that capons or

chickens be arrayed after one sauce; the chickens shall be sauced

with green sauce or veriuyce.

_Allay that Pheasant._

Take a pheasant, raise his legs and wings as it were a hen and no

sauce but only salt.

_Wing that Partridg._

Raise his legs, and his wing as a hen, if you mince him sauce him

with wine, powder of ginger, and salt, and set him upon a chafing

dish of coals to warm and serve.

_Wing that Quail._

Take a quail and raise his legs and his wings as an hen, and no

sauce but salt.

_Display that Crane._

Unfold his Legs, and cut off his wings by the joynts, then take up

his wings and his legs, and sauce them with powder of ginger,

mustard, vinegar, and salt.

_Dismember that Hern._

Raise his legs and his wings as a crane, and sauce him with vinegar,

mustard, powder of ginger and salt.

_Unjoynt that Bittern._

Raise his legs & wings as a heron & no sauce but salt.

_Break that Egript._

Take an egript, and raise his legs and his wings as a heron, and no

sauce but salt.

_Untach that Curlew._

Raise his legs and wings as a hen, & no sauce but salt.

_Untach that brew._

Raise his legs and his wings in the same manner, and no sauce but

only salt.

_Unlace that Coney._

Lay him on the back, and cut away the vents, then raise the wings

and the sides, and lay bulk, chine, and sides together, sauce them

with vinegar and powder of ginger.

_Break that Sarcel._

Take a sarcel or teal, and raise his wings and his legs, and no

sauce but only salt.

_Mince that Plover._

Raise his leg and wings as a hen, and no sauce but only salt.

_A Snite._

Raise his legs, wings and his shoulders as a plover, and no sauce

but salt.

_Thigh that Woodcock._

Raise his legs as a hen, and dight his brain.

_The Sewing of Fish._

_The First Course._

To go to the sewing of Fish, Musculade, Minews in few of porpos or

of salmon, bak'd herring with sugar, green fish pike, lamprey,

salent, porpos roasted, bak'd gurnet and baked lamprey.

_The Second Course._

Jelly white and red, dates in confect, conger, salmon, birt, dorey,

turbut holibut for standard, bace, trout, mullet, chevin, soles,

lamprey roast, and tench in jelly.

_The Third Course._

Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,

welks, apples and pears roasted; with sugar candy, figs of molisk,

raisins, dates, capt with minced ginger, wafers, and Ipocras.

_The Carving of Fish._

The carver of fish must see to peason and furmety, the tail and the

liver; you must look if there be a salt porpos or sole, turrentine,

and do after the form of venison; _baked herring_, lay it whole on

the trencher, then white herring in a dish, open it by the back,

pick out the bones and the row, and see there be mustard. Of salt

fish, green-fish, salt salmon, and conger, pare away the skin; salt

fish, stock fish, marling, mackrel, and hake with butter, and take

away the bones & skins; _A Pike_, lay the womb upon a trencher, with

pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight

pieces, and so present it, _A Plaice_, put out the water, then cross

him with your knife, and cast on salt, wine, or ale. _Bace_,

_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,

_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them

by the back, pick out the bones, and cleanse the rest in the belly.

_Carp Bream_, _Sole_, and _Trout_, back and belly together.

_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,

and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_

in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the

skin, and pick out the bones, put thereto vinegar, and powder.

A _Crab_, break him asunder, in a dish make the shell clean, & put

in the stuff again, temper it with vinegar, and powder them, cover

it with bread and heat it; a _Crevis_ dight him thus, part him

asunder, slit the belly, and take out the fish, pare away the red

skin, mince it thin, put vinegar in the dish, and set it on the

Table without heating. _A Jole of Sturgeon_, cut it into thin

morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,

open the pasty, then take white bread, and cut it thin, lay it in a

dish, & with a spoon take out Galentine, & lay it upon the bread

with red wine and powder of Cinamon; then cut a gobbin of Lamprey,

mince it thin, and lay it in the Gallentine, and set it on the fire

to heat. _Fresh herring_, with salt and wine, _Shrimps_ well

pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and

Lampreys, Sprats is good in few, musculade in worts, oysters in few,

oysters in gravy, minews in porpus, salmon in jelly white and red,

cream of almonds, dates in comfits, pears and quinces in sirrup,

with parsley roots, mortus of hound fish raise standing.

_Sauces for Fish._

Mustard is good for salt herring, salt fish, salt conger, salmon,

sparling, salt eel and ling; vinegar is good with salt porpus,

turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey

with gallentine; verjuyce to roach, dace, bream, mullet, flounders,

salt crab and chevin with powder of cinamon and ginger; green sauce

is good with green fish and hollibut, cottel, and fresh turbut; put

not your green sauce away for it is good with mustard.

_Bills of _FARE_ for every Season in the Year; also how to set

forth the _MEAT_ in order for that Service, as it was used

before Hospitality left this Nation._

_A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._

Oysters.

1 A Collar of brawn and mustard.

2 A Capon in stewed broth with marrow-bones.

3 A Goose in stoffado, or two Ducks.

4 A grand Sallet.

5 A Shoulder of Mutton with oysters.

6 A bisk dish baked.

7 A roast chine of beef.

8 Minced pies or chewits of capon, tongue, or of veal.

9 A chine of Pork.

10 A pasty of venison.

11 A swan, or 2 geese roast.

12 A loyn of veal.

13 A French Pie of divers compounds.

14 A roast turkey.

15 A pig roast.

16 A farc't dish baked.

17 Two brangeese roasted, one larded.

18 Souc't Veal.

19 Two Capons roasted, one larded.

20 A double bordered Custard.

_A Second Course for the same Mess._

Oranges and lemons.

1 A souc't pig.

2 A young lamb or kid roast.

3 Two Shovelers.

4 Two Herns, one larded.

5 A Potatoe-Pye.

6 A duck and mallard, one larded.

7 A souc't Turbut.

8 A couple of pheasants, one larded.

9 Marinated Carp, or Pike, or Bream.

10 Three brace of partridg, three larded.

11 Made Dish of Spinage cream baked.

12 A roll of beef.

13 Two teels roasted, one larded.

14 A cold goose pie.

15 A souc't mullet and bace.

16 A quince pye.

17 Four curlews, 2 larded.

18 A dried neats tongue.

19 A dish of anchoves.

20 A jole of Sturgeon.

Jellies and Tarts Royal, and Ginger bread, and other Fruits.

_A Bill of Fare for Christmas Day, and how to set the Meat

in order._

Oysters.

1 A collar of brawn.

2 Stewed Broth of Mutton marrow bones.

3 A grand Sallet.

4 A pottage of caponets.

5 A breast of veal in stoffado.

6 A boil'd partridge.

7 A chine of beef, or surloin roast.

8 Minced pies.

9 A Jegote of mutton with anchove sauce.

10 A made dish of sweet-bread.

11 A swan roast.

12 A pasty of venison.

13 A kid with a pudding in his belly.

14 A steak pie.

15 A hanch of venison roasted.

16 A turkey roast and stuck with cloves.

17 A made dish of chickens in puff paste.

18 Two bran geese roasted, one larded.

19 Two large capons, one larded.

20 A Custard.

_The second course for the same Mess._

Oranges and Lemons.

1 A young lamb or kid.

2 Two couple of rabbits, two larded.

3 A pig souc't with tongues.

4 Three ducks, one larded.

5 Three pheasants, 1 larded

6 A Swan Pye.

7 Three brace of partridge, three larded.

8 Made dish in puff paste.

9 Bolonia sausages, and anchoves, mushrooms, and Cavieate,

and pickled oysters in a dish.

10 Six teels, three larded.

11 A Gammon of Westphalia Bacon.

12 Ten plovers, five larded.

13 A quince pye, or warden pie.

14 Six woodcocks, 3 larded.

15 A standing Tart in puff-paste, preserved fruits, Pippins,

_&c._

16 A dish of Larks.

17 Six dried neats tongues.

18 Sturgeon.

19 Powdered Geese.

Jellies.

_A Bill of Fare for _new-years Day_._

Oysters.

1 Brawn and Mustard.

2 Two boil'd Capons in stewed Broth, or white Broth.

3 Two Turkies in stoffado.

4 A Hash of twelve Partridges, or a shoulder of mutton.

5 Two bran Geese boil'd.

6 A farc't boil'd meat with snites or ducks.

7 A marrow pudding bak't

8 A surloin of roast beef.

9 Minced pies, ten in a dish, or what number you please

10 A Loin of Veal.

11 A pasty of Venison.

12 A Pig roast.

13 Two geese roast.

14 Two capons, one larded.

15 Custards.

_A second Course for the same Mess._

Oranges and Lemons.

1 A side of Lamb

2 A souc't Pig.

3 Two couple of rabbits, two larded.

4 A duck and mallard, one larded.

5 Six teels, three larded.

6 A made dish, or Batalia-Pye.

7 Six woodcocks, 3 larded.

8 A warden pie, or a dish of quails.

9 Dried Neats tongues.

10 Six tame Pigeons, three larded.

11 A souc't Capon.

12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish.

13 Twelve snites, six larded

14 Orangado Pye, or a Tart Royal of dried and wet suckets.

15 Sturgeon.

16 Turkey or goose pye.

Jelly of five or six sorts, Lay Tarts of divers colours and

ginger-bread, and other Sweet-meats.

_A Bill of Fare for _February_._

1 Eggs and Collops.

2 Brawn and Mustard.

3 A hash of Rabbits four.

4 A grand Fricase.

5 A grand Sallet.

6 A Chine of roast Pork.

_A second Course._

1 A whole Lamb roast.

2 Three Widgeons.

3 A Pippin Pye.

4 A Jole of Sturgeon.

5 A Bacon Tart.

6 A cold Turkey Pye.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _March_._

Oysters.

1 Brawn and Mustard.

2 A fresh Neats Tongue and Udder in stoffado.

3 Three Ducks in stoffado.

4 A roast Loin of Pork.

5 A pasty of Venison.

6 A Steak Pye.

_A second Course._

1 A side of Lamb.

2 Six Teels, three larded.

3 A Lamb-stone Pye.

4 200 of Asparagus.

5 A Warden-Pye.

6 Marinate Flounders.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _April_._

Oysters.

1 A Bisk.

2 Cold Lamb.

3 A haunch of venison roast.

4 Four Goslings.

5 A Turkey Chicken.

6 Custards of Almonds.

_A second Course._

1 Lamb, a side in joynts.

2 Turtle Doves eight.

3 Cold Neats-tongue pye.

4 8 Pidgeons, four larded.

5 Lobsters.

6 A Collar of Beef.

Tansies.

_A Bill of Fare for _May_._

1 Scotch Pottage or Skink.

2 Scotch collops of mutton

3 A Loin of Veal.

4 An oline, or a Pallat pye.

5 Three Capons, 1 larded.

6 Custards.

_A Second Course._

1 Lamb.

2 A Tart Royal, or Quince Pye

3 A Gammon of Bacon Pie.

4 A Jole of Sturgeon.

5 Artichock Pie hot.

6 Bolonia Sausage.

Tansies.

_A bill of Fare for _June_._

1 A shoulder of mutton hasht

2 A Chine of Beef.

3 Pasty of Venison, a cold Hash.

4 A Leg of Mutton roast.

5 Four Turkey Chickens.

6 A Steak Pye.

_A Second Course._

1 Jane or Kid.

2 Rabbits.

3 Shovelers.

4 Sweet-bread Pye.

5 Olines, or pewit.

6 Pigeons.

_A bill of Fare for _July_._

Muskmelons.

1 Pottage of Capon.

2 Boil'd Pigeons.

3 A hash of Caponets.

4 A Grand Sallet.

5 A Fawn.

6 A Custard.

_A Second Course._

1 Pease, of French Beans.

2 Gulls four, two larded.

3 Pewits eight, four larded.

4 A quodling Tart green.

5 Portugal eggs, two sorts.

6 Buttered Brawn.

Selsey Cockles broil'd.

_A Bill of Fare for _August_._

Muskmelons.

1 Scotch collops of Veal.

2 Boil'd Breast of Mutton.

3 A Fricase of Pigeons.

4 A stewed Calves head.

5 Four Goslings.

6 Four Caponets.

_A Second Course._

1 Dotterel twelve, six larded

2 Tarts Royal of Fruit.

3 Wheat-ears.

4 A Pye of Heath-Pouts.

5 Marinate Smelts.

6 Gammon of Bacon.

Selsey Cockles.

_A Bill of Fare for _September_._

Oysters.

1 An Olio.

2 A Breast of Veal in stoffado.

3 twelve Partridg hashed.

4 A Grand Sallet.

5 Chaldron Pye.

6 Custard.

_A second Course._

1 Rabbits

2 Two herns, one larded.

3 Florentine of tongues.

4 8 Pigeons roast, 4 larded.

5 Pheasant pouts, 2 larded.

6 A cold hare pye.

Selsey cockles broil'd after.

_A bill of Fare for _October_._

Oysters.

1 Boil'd Ducks.

2 A hash of a loin of veal.

3 Roast Veal.

4 Two bran-geese roasted.

5 Tart Royal.

6 Custard.

_A second Course._

1 Pheasant, pouts, pigeons.

2 Knots twelve.

3 Twelve quails, six larded.

4 Potato pye.

5 Sparrows roast.

6 Turbut.

Selsey Cockles.

_A bill of Fare formerly used in Fasting days, and in _Lent_._

_The first Course._

Oysters if in season.

1 Butter and eggs.

2 Barley pottage, or Rice pottage.

3 Stewed Oysters.

4 Buttered eggs on toasts.

5 Spinage Sallet boil'd.

6 Boil'd Rochet or gurnet.

7 A jole of Ling.

8 Stewed Carp.

9 Oyster Chewits.

10 Boil'd Pike.

11 Roast Eels.

12 Haddocks, fresh Cod, or Whitings.

13 Eel or Carp Pye.

14 Made dish of spinage.

15 Salt Eels.

16 Souc't Turbut.

_A second Course._

1 Fried Soals.

2 Stewed oysters in scollop shells.

3 Fried Smelts.

4 Congers head broil'd.

5 Baked dish of Potatoes, or Oyster pye.

6 A spitchcock of Eels.

7 Quince pie or tarts royal.

8 Buttered Crabs.

9 Fried Flounders.

10 Jole of fresh Salmon.

11 Fried Turbut.

12 Cold Salmon pye.

13 Fried skirrets.

14 Souc't Conger.

15 Lobsters.

16 Sturgeon.

[Decoration]

THE

ACCOMPLISHT COOK,

OR,

The whole Art and Mystery of

COOKERY, fitted for all

Degrees and Qualities.

* * * * *

* * * *

SECTION I.

_Perfect Directions for the A-la-mode Ways 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 Charcoals, 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 after the Pot is

boil'd and scummed: but put in more presently after your Beef is

scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid 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 Spinage,

Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs 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 Turkey, two Capons, two Ducks, two Pheasants,

two Widgeons, four Partridges, four stock Doves, four Teals,

eight Snites, twenty four Quails, forty eight Larks._

Boil these foresaid Fowls in water and salt in a pan, pipkin, or

pot, _&c._

Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard

Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two

Colliflowers_, _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, Potato's, Skirrets,

Pistaches, PineApple 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 Turkey, two Capons, two Pheasants, four Ducks, four

Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve

Snites, twenty four Quailes, forty eight Larks, _&c._

Then broth it, and put on your pipkin of Colliflowers Artichocks,

Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow

boil'd in strong broth or water, large Mace, Saffron, Pistaches, and

all the aforesaid things being finely stewed up, and some red Beets

over all, slic't Lemons, and Lemon peels whole, and run it over with

beaten butter.

_Marrow Pies._

For the garnish of the dish, make marrow pies made like round

Chewets but not so high altogether, then have sweet-breads of veal

cut like small dice, some pistaches, and Marrow, some Potato's, or

Artichocks cut like Sweetbreads: as also some enterlarded Bacon;

Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or

Barberries, and some minced Veal in the bottom of the Pie minced

with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little

musk; close them up, and bast them with saffron water, bake them,

and liquor it with beaten butter, and set them about the dish side

or brims, with some bottoms of Artichocks, and yolks of hard Eggs,

Lemons in quarters, Poungarnets and red Beets boil'd, and carved.

_Other Marrow Pies._

Otherways for variety, you may make other Marrow Pies of minced Veal

and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled

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._

Otherways, Marrow Pies of bottoms of little Artichocks, Suckers,

yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like

dice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, or

Skirrets, and Sparagus, 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,

Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones

twenty, interlarded Bacon one pound, knots of Eggs twelve,

Artichocks twelve, Sparagus one hundred, 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, Barberries or Goosberries.

1. Pies of Marrow.

_Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs,

Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron,

Butter._

2. Marrow Pies.

_Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, 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 Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle

Doves in a Pie, four Pies, eighteen 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 ways._

Take a wrack 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 interlarded Bacon, scum

them clean, and boil them fine, white and quick.

Then have a rost 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 boil'd and blanched, cut

them like lard, and fry them, put away the butter, 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 boil'd Marrow and twelve Artichocks, Suckers,

and Peeches finely boil'd 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 forefaid materials being ready, have some _French_ bread in

the bottom of your dish.

Then dish on it your Chickens, and Pidgeons, broth it; next your

Quaile, then Sweet breads, then your Pullets, then your Artichocks

or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,

Spinage, and fryed Marrow; and if yellow Saffron or fried 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 warm.

9. Garnish with boiled Spinage.

10. If yellow, yolks of hard Eggs strained with some Broth and

Saffron.

And many other varieties.

_A Bisk otherways._

Take a Leg of Beef, cut it into two peices, 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 salt 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, Partridges, Pidgeons,

Plovers, Quails, Larks.

Then have a Joint of Mutton made into balls with sweet Herbs, Salt,

Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and

Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps

tongues, larded and stewed, as also some Artichocks, Marrow,

Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a

Clove or two, some white-wine and strained almonds, or with the yolk

of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes

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 peices, 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 thre chickens finely

scalded and trust, three Patridges 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,

Marjorim, Sorrel, Sage; these being finely picked, bruise them with

the back of a ladle, and a little before 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

sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries

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 Pistaches and

Artichocks, 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 Mutton, and one in

the middle, and between the mutton three Chickens, and up in the

middle, the Partridge, and pour on the broth with your 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.

_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, yong

Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of

Veal, Lamb-stones, blanched, and put them in a Pipkin, with

Cockstones, 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 Goosberries or Grapes perboil'd, or Barberries, and put to

them some beaten Butter; and Potato's, 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._

Somtimes for variety, you may put some boil'd Cabbidge, Lettice,

Colliflowers, Balls of minced meat, or Sausages without skins, fryed

Almonds, Calves Udder.

_Another French boil'd 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 peice whole, and take out the crumb,

then make a composition of a boild or a rost Capon, minced and

stampt with Almond past, muskefied bisket bread, yolks of hard Eggs,

and some sweet Herbs chopped fine, some yolks of raw Eggs and

Saffron, Cinamon, Nutmeg, Currans, 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 flead, save the skin, wings, legs,

and neck whole, and mince the meat, two Pigeons also forc't, two

Chickens, two boned of each, and filled with some minced veal or

mutton, with some interlarded Bacon, or Beef-suet, and season it

with Cloves, Mace, Pepper, Salt, and some grated parmison 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 aforesaid dish, rost Turneps and rost Onions,

Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chickens, and

Pigeons round about it, and the Quails or small birds over all, with

marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or

Pistaches, Grapes, and Sweet-breads, and broth it on sippets.

_To boil a Chine of Veal, whole, or in peices._

Boil it in water, salt, or in strong broth with a faggot of sweet

Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and

some Oyster liquor.

Your Chines being finely boiled, have some stewed Oysters 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 beaten Butter, and

Cabbidge-lettice, boiled also in fair water, and put in beaten

Butter.

Then dish your Chines on sippits, broth them, and put on your stewed

Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or

slic't lemon, and run it over with beaten Butter.

_Chines of Veal otherways, 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 sippits, with that broth and slic't

Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage,

_&c._ For variety Capers, or Sampier.

_Chines of Veal boiled with fruit, whole._

Put it in a stewing pan or deep dish, with some strong 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 being finely

boil'd, Prunes and Raisons 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 Barberries, _&c._

_Chines of Veal otherways._

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 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 warm, and dish up

your Chine on _French_ Bread, or sippits, broth it, and run it over

with beaten butter, Grapes or slic't Lemon, _&c._

_Chines of Mutton boil'd whole, or Loins, or any Joint whole._

Boil it in a long stewing-pan or deep dish with fair water 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 Carrots 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 materials 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 among your broth.

Then have Colliflowers 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, Barberries

or Grapes, and run it over with beaten Butter.

Sometimes for variety, according to the seasons, you may use

Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers,

boild in water and salt, and put in beaten 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, otherways,

whole, or in pieces._

Boil it in a stewing-pan or 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 handful of picked

Parsley, chopped small, put it in the broth, with some whole

marigold flowers, and your whole chine of mutton give a walm or two,

then dish it up on sippets and broth it. Then have Raisins of the

Sun and Currans boiled tender, lay on it, and garnish your Dish with

Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._

Otherways without Fruit, boil it with Capers; and all manner of

sweet herbs stripped, some Spinage, and Parsley bruised with the

back of a Ladle, Mace, and Salt, _&c._

_To boil a Chine of Mutton, whole or in peices,

or any other Joint._

Boil it in a fair glazed pipkin, being well scummed, put in a faggot

of sweet herbs, as Time, Parsly, 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 sippits, garnish your dish

with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons,

boil'd Marrow, _&c._

Sometimes for change leave out Carrots and Fruit.

Use all as beforesaid, and add white Endive, Capers, Samphire, run

it over with beaten Butter and Lemons.

_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 Pipkin 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._

Otherways without Fruit: put some good Mutton-gravy, Saffron, and

sometimes Raisins only.

_Chine or any Joint._

Otherways 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 peper, and a bundle of sweet herbs well bound up, some Mace,

two or three great Onions, some interlarded Bacon cut like dice, and

Chesnuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, Butter, 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 stewd Broth, the Meat most proper for it is.

_A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton

or a knuckle of Veal._

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,

a Capon, boil them in fresh 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 littlerag, the spice being

a little bruised also. Then beat some Oatmeale, 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 raisons and currans; and

boil not your fruit too much: then about half an hour before you

dish your meat, put in a pint of Claret Wine and Sugar, then dish up

your meat on fine sippits, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and

Sugar.

You may add to the former Broth, Fennel-roots and Parsley roots tied

up in a bundle.

_Stewed Broth new Fashion._

Otherways for change; take two Joints 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 being

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 warm, and

serve it on fine carved sippits.

_To stew a Loin or Rack of Mutton, or any Joint otherways._

I.

Chop a Loin into steaks, lay it in a deep dish or stewing 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

leisurely the space of two hours, turn them now and then, and serve

them on sippets.

II.

Otherways for change, being half boiled, chop some sweet Herbs and

put to them, give them a walm, and serve them on sippets with

scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways 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 Cucumbers,

Samphire, _&c._

VI.

Otherways, stew it between two dishes with fair water, 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,

savoury, 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 on your Herbs blow off the fat.

_To boil a Leg of Mutton divers ways._

I.

Stuff a Legg 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.

Otherways: 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.

Otherways, boil it in water and salt, being stuffed with parsley,

and make sauce with large mace, gravy, chopped parsley, butter,

vinegar, juice of orange, gooseberries, barberries, or grapes and

sugar: serve it on sippets.

IV. _To boil a Leg of Mutton otherways._

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 into a Pipkin,

and put to it some large mace, a few currans; 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

boil'd, dish it on carved sippets, broth it, and run it over with

beaten butter, and lemon shred small.

V. _Otherways._

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 lemon.

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 boil'd and put in beaten

butter, boil'd marrow and mace. Then before you dish it up, have

sorrel, sage, parsley, time, sweet marjoram coursely minced, with

two or three cuts of a knife, and bruised with the back of a ladle

on a clean board, put it to your broth to make it green, and give it

a warm or two. Then dish up the leg of veal on fine carved sippets,

pour on the broth, and then your other materials, some Goosberries,

or Barberries, beaten butter and lemon.

2. _To boil a Leg of Veal otherways._

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 almost 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 together, and thicken it

with grated bread strained with hard Eggs: before you dish up your

broth have parsley, time, sweet marjoram stript, marigold flowers,

sorrel, and spinage picked: bruise it with the back of a ladle, give

it a warm 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 scum it; then put to

it some mace and some rice finely picked and washed, some raisins of

the sun and gravy; and being fine and tender boil'd, put in some

saffron and serve it on fine carved sippets, with the rice over all.

4. Otherways with past cut like small lard, boil it in thin broth

and saffron.

5. Otherways in white broth, and with fruit, spinage, sweet herbs

and gooseberries, _&c._

_To make all manner of forc't meats, or stuffings for

any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;

or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,

or baked; or boil'd in bags, round like a quaking Pudding

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 garlic, and some three or four yolks of hard eggs whole or in

quarters, pine apple-seed, two or three raw eggs, pistaches,

chesnuts, pieces of artichocks, and fill the leg, sow it up and boil

it in a pipkin with two gallons of fair water, and some white wine,

being scummed and almost boil'd take up some broth into a dish or

pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,

marrow, large mace, and artichocks bottoms, and stew them well

together; then have some fried tost of manchet or roles finely

carv'd. The leg being finely boil'd, dish it on French bread, and

fried tost and sippets round about it, broth it and put on marrow,

and your other materials, with sliced lemon and lemon 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 add sometimes balls of the same meat.

_Garnish._

For your Garnish you may use Chesnuts, Artichock, pistaches,

pine-apple-seed and yolks of hard eggs in halves or potato's.

Otherwhiles: 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 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, 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, sorrel,

parsley, sweet Marjoram bruised with the back of a ladle, and put it

into your broth with some beef-marrow, and give it a warm; then dish

up your breast of Veal, on fine sippets finely carved, broth it, and

lay on slic't lemons, 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 between 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._

Joint it well, and perboil 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

being boil'd and tender, serve it on fine carved sippets, and broth

it. Then have some fried sweetbreads, 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 Puddings.

1. _Bread Puddings yellow or Green._

Grate four penny loaves, and fearce 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, juyces of spinage, and all manner of sweet herbs stamped

amongst the spinage, and strain the juyce; sweet herbs chopped very

small, cream, cinamon, nutmeg, salt, and all other things, as is

next before laid: your herbs must be time stripped, savoury, sweet

marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or

eight yolks of eggs.

_Another Pudding, called Cinamon-Pudding_

Take five penny loaves, and fearce them through a cullender, 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, Nutmeg, Coriander beaten, _&c._

_Other Rice Puddings._

Steep your rice in milk over night, and next morning drain it, and

boil it with cream, season it with sugar being cold, and eggs,

beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

_To mak 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 Puddings_

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 days take the

groats out and drain them clean; then put to these groats more then

a quart of the best cream warmed on the fire; then take some mother

of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,

strawberry leaves, succory, of each a few chopped very small and mix

them with the groats, with a little fennel seed finely beaten, some

peper, cloves, mace salt, and some beef-suet, or flakes of the hog

cut small.

Otherways, you may steep your oatmeal in warm mutton 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, & 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 of fair water, with a piece of

interlarded bacon, some spices and salt; tye them fast at both ends,

and make them of what length you please.

Sometimes 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, nutmeg, ginger, pepper, salt, _&c._

_To make other Blood Puddings._

Steep great oatmeal in eight pints of warm goose blood, sheeps

blood, calves, or lambs, or fawns blood, and drain it, as is

aforesaid, after three days put to it in every pint 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, Currans, _&c._

_To make a most rare excellent Marrow Pudding in a dish baked,

and garnish the Dish brims with Puff past._

Take the marrow of four marrow bones, two pinemolets or french

bread, half a pound of raisins of the Sun, ready boil'd and cold,

cinamon a quarter of an ounce finely beaten, two grated nutmegs,

sugar a quarter of a pound, dates a quarter of a pound, sack half a

pint, rose-water a quarter of a pint, ten eggs, two grains of

ambergreese, and two of musk dissolved: now have a fine clean deep

large dish, then have a slice of french bread, and lay a lay of

sliced bread in the dish, and stew it with cinamon, nutmeg, and

sugar mingled together, and also sprinkle the slices of bread with

sack and rose-water, & then some raisins of the sun, and some sliced

dates and good big peices of marrow; and thus make two or three lays

of the aforesaid ingredients, with four ounces of musk, ambergreece,

and most marrow on the top, then take two quarts of cream, and

strain it with half a quarter of fine sugar, and a little salt,

(about a spoonful) and twelve eggs, six of the whites taken away:

then set the dish into the oven, temperate, and not too hot, and

bake it very fair and white, and fill it at two several times, and

being baked, scrape fine sugar on it, and serve it hot.

_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; being boild strain it and put

it to half a pound of sugar, beaten nutmeg and mace steeped in rose

water, and put to the foresaid materials eight yolks of eggs, and

five grated manchets, put to it also half a pound of marrow, cut

like dice, and salt; mingle all together, and fill your bag or

napkin, and serve it with beaten butter, being boiled and stuck with

almonds.

If in guts, being boild, tost them before the fire in a silver dish

or tosting pan.

_To make other Puddings of Turkie or Capon in bags, guts,

or for any kind of stuffing, or forcing, or in Cauls_

Take a rost Turky, mince it very small, and stamp it with some

almond past, 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 whitewine, rose-water and

sack, strain it into the materials, and make not your stuff to thin,

then fill either gut or napkin, or any fouls boil'd, bak'd or rost,

or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs,

suckers, _&c._

Sheeps Haggas Puddings.

_To make a Haggas Pudding in a Sheeps Paunch._

Take good store of Parsley, savory, time, onions, oatmeal groats

chopped together, and mingled with some beef or mutton-suet minced

together, and some cloves, mace, pepper, and salt; fill the paunch,

sow 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 butter 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, butter it, and dish it in

a dish, and serve it with sippets.

_A Haggas otherways._

Steep the oatmeal over night in warm milk, next morning boil it in

cream, and being fine and thick boil'd, put beef-suet to it in a

dish or tray, some cloves, mace, nutmeg, salt, and some raisins of

the sun, or none, and an onion, somtimes 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,

succory, sorrel, strawberry leaves very small minced; bits of

butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar,

salt, dates, and boil it in a napkin or calves panch, or bake it:

and being boiled, put it in a dish, trim the dish with scraped

sugar, and stick it with slic't 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 fearce it through a meal-sieve

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: being mixt all together, fill a wet napkin, and bind 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, fennil-seed, carraway 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,

sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._

_To make Puddings of a Heifers Udder._

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 together,

and put it in a clean napkin dipped in warm liquor, bind 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 almonds, or slic't

dates, canded lemon peel, orange, or citrons, juyce of orange over

all.

Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.

_Forcing for any roots; as mellons, Cucumbers, Colliflowers,

Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or

Carrots._

Take a Musk Mellon, take out the seed, cut it round the mellon two

fingers deep, then make a forcing of grated bread, beaten almonds,

rose-water and sugar, some musk-mellon stamped small with it, also

bisket bread beaten to powder, some coriander-seed, canded lemon

minced small, some beaten mace and marrow minced small, beaten

cinamon, yolks of raw eggs, sweet herbs, saffron, 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 a

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 warm, 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, lemons or turnips,

and serve them with any boil'd fowl.

_Other forcing, or Pudding, or stuffing for Birds or any Fowl,

or any Joint of Meat._

Take veal or mutton, mince it, and put to it some grated bread,

yolks of eggs, cream, currans, dates, sugar, 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 Joint of meat._

Mince a leg of mutton or veal and some beef-suet, or venison, with

sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,

dates, currans, raisins, some dry canded 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 strew on sugar and slic't lemon.

_Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,

or Sea Foul._

Mince them with beef-suet or lard, and season them with pepper,

cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks

of eggs, grated cheese, salt, _&c._

Other stuffings or forcings of grated cheese, calves brains, or any

brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,

with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,

sweet herbs, eggs, Gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with

almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,

raw eggs, and some marrow or butter, _&c._

_Other Stuffings of Puddings._

Take rice flower, strain it with Goats milk or cream, and the brawn

of a poultry rosted, minced and stamped, boil them to a good

thickness, with some marrow, sugar, rosewater and some salt; and

being cold, fill your poultry, either in cauls of veal or other

Joynts of meat, and bake them or boil them in bags or guts, put in

some nutmeg, almond past, and some beaten mace.

_Other stuffings of the brawn of a Capon, Chickens, Pigeons,

or any tender Sea Foul._

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 bacon, or beef-suet, season it with

cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of

eggs grated, parmisan 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 artichocks,

cordons, or boil'd sparagus, goosberries, Barberries, or grapes

being boil'd, put in some grated permisan, large mace, and saffron,

and serve them on fine carved sippets, garnish the dish with roast

turnips, or roast onions, cardons, and mace, _&c._

_Other forcing of Livers of Poultry, or Kid or Lambs._

Take the Liver raw, and cut it into little bits like dice, 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 or raisins, or no

fruit, but grapes or gooseberries, a little grated permisan, a clove

or two of garlick; and fill your poultry, either boild or rost, _&c._

_Other forcing for any dainty Foul; as Turkie, Chickens,

or Pheasants, or the like boil'd or rost._

Take minced veal raw, and bacon or beef-suet minc't with it; being

finely minced, season it with cloves and mace, a few currans salt,

and some boiled 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 poultry, _&c._

_Other fillings or forcings of parboild 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 permisan, sweet herbs,

cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and

some pieces of artichocks like small dice, sugar, saffron, and some

mushrooms.

_Otherways._

Grated liver of veal, minced lard, fennel-seed, whole raw eggs,

sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,

cloves, mace, cinamon and ginger, _&c._

_Otherways._

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 the meat out of the leg, leave the skin whole, and mince the

meat with beef-suet and sweet herbs; and put to it, being finely

minced, grated bread, dates, currans, raisins, orange minced small,

ginger, pepper, nutmeg, 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 slic'd lemon, grapes or gooseberries: and thus

you may do it in cauls of veal, 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, & work up altogether, fill the leg, and prick it

up, then rost it or boil it: make sauce with the remainder of the

meat, & 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 only, and

stew it between two dishes.

_Other forcing of Veal._

Mince the veal and cut the lard like dice, and put to it, with some

minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little

cammomile, pepper, salt, ginger, cinamon, sugar, and work all

together; then fill it into beef 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,

slic'd lemon and barberries, and run them over with beaten butter

and scraped sugar.

_Other forcing for Veal, Mutton, or Lamb._

Either of these minced with beef-suet, parsley, time, savory,

marigolds, endive and spinage; mince all together, and put some

grated bread, grated nutmeg, currans, five dates, sugar, yolks of

eggs, rose-water, and verjuyce; 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, sugar

and butter, either dinner or supper.

_Other forcing for breast, Legs, or Loyns of Beef, Mutton,

Veal, or any Venison, or Fowl, 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._

_Otherways._

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 breast, or leg, or any Joynt of

sweet, and make sauce with gravy, strong broth, dates, currans,

sugar, salt, lemons, and barberries. _&c._

_Other forcing for rost or boil'd, or baked Legs of any meat,

or any other Joint or Fowl._

Mince a Leg of Mutton with beef-suet, season it with cloves, mace,

pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds

and eggs; and fill your leg of Mutton, _&c._

Then for sauce for the aforesaid, 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 rost, save the gravy that drops from it, and put to it slic'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: than 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

rost it.

_Forcing in the Spanish Fashion in balls._

Mince a leg of mutton with beef suet and some marrow 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 toasts 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 slic'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, then take

the yolks and mince them, or stamp them in a Mortar, with marchpane

stuff, and sweet herbs chopped very small, and put amongst the eggs

or past, 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 canded, 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 boild chesnuts peeled and pistaches, and set them by also.

Then have marrow steeped first in rose-water, then fried in Butter,

set that by also.

Then have green quodlings slic't, mixt with bisket bread & egg, and

fried in little cakes, and set that by also.

Then have sweet-breads, or lamb-stones, and yolks of hard eggs

fryed, _&c._ and dipped in Butter.

Then have small turtle doves, and pigeon peepers and chicken-peepers

fried, or finely rosted or boiled, and set them by, or any small

birds, and some artichocks, and potato's boil'd and fried in Butter,

and some balls as big as a walnut, or less, made of parmisan, and

dipped in butter, and fried.

Then last of all, put them all in a great charger, the chickens or

fowls in the middle, then lay a lay of sweetbreads, then a lay of

bottoms of artichocks, and the marrow; on them some preserved

oranges.

Then next some hard eggs round that, fried 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.

_Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,

Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, 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 rost or boil'd; mince

it, and stamp it in a mortar, with marchpane past, cream, yolks of

hard eggs, muskefied bisket bread, the crum of very fine manchet,

sugar, marrow, musk, and some sweet herbs chopped small, beaten

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, marrow, and grapes, sparagus, or artichocks,

and skirrets, the manchets being well boil'd, and your chickens

finely stewed, serve them in a fine dish, the manchets in the

middle, and the sweetbreads, chickens, and carved sippets round

about the dish; being finely dished, thicken the chicken broth with

strained almonds, creams, sugar, and beaten butter.

Garnish your dish with marrow, pistaches, artichocks, puff paste,

mace, dates, pomegranats, 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 Currans, and put these aforesaid in a Platter, twenty

yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle

all together.

Then have the yolks of twenty eggs more, strain them with

Rose-water, a little musk and sugar, fry them in two pancakes with a

little sweet butter fine and yellow, and being fried, put one of

them in a fair dish, and lay the former materials 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 dishes like a lattice

window, set it in the Oven, and bake it a little, then fry it, _&c._

Bake it leisurely.

_Another forc't fryed Dish._

Make a little past 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 Rose-water, musk or amber, and a

few currans or none, with a little suet, and make little pasties,

fry them with clarified butter, and serve them with scraped sugar,

and juyce of orange.

_Otherways._

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 little pasties; bake it in the oven, or stew

it in a pan in past of divers forms, or pasties or stars, _&c._

To make any kind 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, sinews, and fat from it; mince it fine and stamp it: then

add 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 beaten, or carraway-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

beef guts as full as you can possibly, and as the wind 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 only:

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 beforesaid, and no

more salt at all.

Some put a little sack in the beating of these sausages, and put in

place of coriander-seed, carraway-seed.

This is the most excellent way to make Bolonia Sausages, being

carefully filled, and tied fast with a packthred, and smoaked or

smothered three or four days, 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 bacon 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 leisurely, _&c._

_Otherways._

Mince pork with beef-suet, and mince some sage, and put to it some

pepper, salt, cloves, and mace; make it into balls, and keep it for

your use, or roll them into little sausages some four or five inches

long as big as your finger; fry six or seven of them, and serve them

in a dish with vinegar 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 add 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, pepper, and salt: fill the guts, or fry

it as before; if in guts, boil them and serve them as puddings.

_Otherways 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 fillets, 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 Beef-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

blanched, 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.

_Otherways._

Stew it in Beef gobbets, and cut some fat and lean together 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, 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 otherways, of the Buttock._

Cut it into thin slices, and hack them with the back of your knife,

then fry them with sweet butter; and being fried put them in a

pipkin with some claret, strong broth, or gravy, cloves, mace,

pepper, salt, and sweet-butter; 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 otherways._

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 in

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, and 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 ways

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 otherwise._

Cut them in peices, being tender boild, and put to them some chopped

onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:

being finely stewed serve them on fine carved sippets, barberries,

and sugar; sometimes thicken the broth with yolks of raw eggs and

verjuice, run it over with beaten butter, and sometimes no sugar.

3. _Hashing otherways of any Feet._

Mince them small, and stew them with white wine, butter, currans,

raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,

pepper, and serve them on tosts of fried manchet.

Sometimes dissolve the yolks of eggs.

4. _Neats Feet, or any Feet otherways_

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 otherways 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 warm or two more, serve it

on fine sippets, and run it over with sweet Butter.

6. _Neats-feet otherways, or any Feet fricassed, or Trotters._

Being boil'd 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 dissolved with

vinegar or verjuyce, 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.

1. _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 grated, yolks of eggs, grapes,

verjuyce: 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 otherways._

Slice it into thin slices, no broader than 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 bottom 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 otherwise, either whole or in slices._

Boil it tender, and blanch it; and being cold, slice it in thin

slices, and put to it boil'd 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 gooseberries, barberries, or lemon.

4. _To hash a Tongue otherways._

Being boil'd 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, claret or white

whine, butter, verjuyce, sugar, and strong broth; being well stewed,

strain in six eggs, the yolks being boil'd hard, or raw, give it a

warm, and dish up the tongue on fine sippets.

Garnish the dish with fine sugar, or fine searced manchet, lay lemon

on your meat slic't, run it over with beaten butter, _&c._

5. _To hash a Neats Tongue otherways._

Being boil'd tender, slice it in thin slices, and put it in a pipkin

with some currans, dates, cinamon, pepper, marrow, whole mace,

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 lower 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

rap a caul or skin of mutton about it, and bind 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, roast it a

little brown, and put it in a pipkin, and stew it with some claret

and strong broth, cloves, mace, salt, pepper, 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 otherways, whole, or in pieces,

boiled, blanch it, or not._

Take a tongue and put it a stewing between two dishes being raw, &

fresh, put some strong broth to it and white wine, with some whole

cloves, mace, and pepper whole, some capers, salt, turnips cut like

lard, or carrots, or any roots, and stew all together the space of

two or three hours leisurely, then blanch it, and put some marrow to

it, give it a warm or two, and serve it on sippets finely carved,

and strow on some minced lemon and barberies or grapes, and run all

over with beaten Butter.

Garnish your dish with fine grated manchet finely searced.

_8. To boil a Tongue otherways._

Salt a tongue twelve hours, or boil it in water & salt till it be

tender, blanch it, and being finely boil'd, 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 Gallendines, or some of the Italian

sauces, as you may see in the book of sauces.

_To boil a Neats Tongue otherways, of three or four days powder._

Boil it in fair water, and serve it on brewice, with boiled turnips

and onions, run it over with beaten Butter, and serve it on fine

carved sippets, some barberries, goosberries, or grapes, and serve

it with some of the sauces, as you may see in the book of all manner

of sauces.

_To Fricas a Neats Tongue, or any Tongue._

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 Almonds and strained.

Somtimes you may add some Saffron.

Thus udders may be dressed in any of the ways of the Neats-Tongues

beforesaid.

_To hash any Land-Fowl, as Turky, Capon, Pheasant,

or Partridges, or any Fowls being roasted and cold.

Roast the Fowls for Hashes._

Take a capon, hash the wings, and slice into thin slices, but leave

the rump and the legs whole; mince the wings into very thin slices,

no bigger then a _three pence_ in breadth, and put it in a pipkin

with a little strong broth, nutmeg, some slic't mushroms, or pickled

mushroms, & an onion very thin slic't no bigger than the _minced

capon_ being well stew'd down with a little butter & gravy, dish it

on fine sippets, & 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 a

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 pipkin with a pint of Claret

wine, and some beaten cinamon, ginger, sugar, salt, some capers, or

samphire, and some sweet butter; stir it well down till the liquor

be half wasted, and now and then stir it: being finely and leisurely

stewed, serve it on fine carved sippets, and wring on the juyce of a

lemon, and marrow, _&c._

Or sometimes lard them whole, tost them, and stew them as before,

and put a few carraways, and large mace, sugar, marrow, chestnuts:

serve them on fried tosts, _&c._

_To make other Hashes of Veal._

Take a fillet of Veal with the udder, rost it; and being rosted, cut

away the frothy flap; and cut it into thin slices; then mince it

very fine with 2 handfuls of french capers, & 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 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 tost, or stock fritters, _&c._

Or to this foresaid Hash, you may add some yolks of hard eggs minced

among the meat, or minced and mingled, and put whole currans, whole

capers, and some white wine.

Or to this foresaid Hash, you may, being hashed, put nothing but

beaten Butter only with lemon, and the meat cut like square dice,

and serve it with beaten butter and lemon on fine carved sippets.

_To Hash a Hare._

Cut it in two 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 grate

onions whole, and some of the liquor where it was parboil'd: stew it

between two dishes till it be tender, then put to it some pepper,

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 ways, either in quarters

or slices 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 into 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'd 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 leisurely; 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

warm 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 otherways._

Stew it between two dishes in quarters, as the former, or in peices

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 cabbidge lettice boiled in water;

and being boild squeeze away the water, and put them in beaten

Butter, with a few raisins of the Sun boiled 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, lemons, sugar,

gooseberries, or barberries, and broth it with the former Broth.

Thus chickens, or capons, or partridg, and strained almonds in this

Broth for change.

To hash a Rabit otherways, with a forcing in his belly of minced

sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and

fill his belly.

_To hash Rabits, Chickens, or Pigeon, either in peices;

or whole, with Turnips._

Boil either the rabits 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 spoonfulls of strong Broth, and a

quarter of a pint of wine vinegar, some pepper and ginger, sugar and

salt; and let them stew leisurely with some mace the space of 2

hours being very finely stewed, put them into beaten Butter, beaten

with cream and yolks of eggs, then serve them upon fine thin toasts

of French Bread.

Or otherways, being stewed as aforesaid without eggs, cream, or

butter, serve them as formerly. And these will serve for boil'd

Chickens, or any kind of fowl for garnish.

_To make a Bisk the best way._