Take a leg of Beef and a Knuckle of veal, boil them in two gallons

of fair water, scum them clean, and put to them some cloves, and

mace, then boil them from two gallons to three quarts of Broth;

being boil'd strain it and put it in a pipkin, when it is cold, take

off the fat and bottom, clear it into another clean pipkin; and keep

it warm till the Bisk be ready.

Boil the Fowl in the liquor of the Marrow-Bones of six peeping

chickens, and six peeping pigeons in a clean pipkin, either in some

Broth, or in water and salt. Boil the marrow by it self in a pipkin

in the same broth with some salt.

Then have pallats, noses, lips, boil'd tender, blancht and cut into

bits as big as sixpence; also some sheeps tongues boil'd, blancht,

larded, fryed, and stewed in gravy, with some chesnuts blanched;

also some cocks combs boil'd and blanched, and some knots of Eggs,

or yolks of hard eggs. Stew all the aforesaid in some rost mutton,

or beef gravy, with some pistaches, large mace, a good big onion or

two, and some salt.

Then have lamb stones blancht and slic't, also sweet-breads of veal,

and sweet-breads of lamb slit, some great oysters parboil'd, and

some cock stones. Fry the foresaid materials in clarified butter,

some fryed spinage, or Alexander leaves, & keep them warm in an

oven, with some fried sausages made of minced bacon, veal, yolks of

eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven

in cauls of veal, and being baked and cold, slice it round, fry it,

and keep it warm in the oven with the foresaid fried things.

_To make little Pies for the Bisk._

Mince a leg of Veal, or a leg of Mutton with some interlarded bacon

raw and seasoned with a little salt, nutmeg, pepper, some sweet

herbs, pistaches, grapes, gooseberries, barberries, and yolks of

hard eggs, in quarters; mingle all together, fill them, and close

them up; and being baked liquor them with gravy, and beaten butter,

or mutton broth. Make the past of a pottle of flower, half a pound

of butter, six yolks of eggs, and boil the liquor and butter

together.

_To make gravy for the Bisk._

Roast eight pound of buttock beef, and two legs of mutton, being

throughly roasted, press out the gravy, and wash them with some

mutton broth, and when you have done, strain it, and keep it warm in

a clean pipkin for your present use.

_To dish the Bisk._

Take a great eight pound dish, and a six penny french pinemolet or

bread; chip it and slice it into large slices, and cover all the

bottom of the dish; scald it or steep it well with your strong

broth, and upon that some mutton or beef gravy; then dish up the

fowl on the dish, and round the dish the fried tongues in gravy with

the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks

combs, and run them over the fowls with some of the gravy, and large

mace.

Then again run it over with fried sweetbread, sausage, lamb-stones,

cock-stones, fried spinage, or alexander leaves, then the marrow

over all; next the carved lemons upon the meat, and run it over with

the beaten butter, yolks of eggs, and gravy beat up together till it

is thick; then garnish the dish with the little pies, Dolphins of

puff-paste, chesnuts, boiled and fried oysters, and yolks of hard

eggs.

_To Boil Chines of Veal._

First, stew them in a stewing pan or between two dishes, with some

strong broth of either veal or mutton, some white wine, and some

sausages made of minced veal or pork, boil up the chines, scum them,

and put in two or three blades of large mace, a few cloves, oyster

or caper liquor with a little salt; and being finely boil'd down put

in some good mutton or beef-gravy; and a quarter of an hour before

you dish them, have all manner of sweet herbs pickt and stript, as

tyme, sweet marjoram, savory, parsley, bruised with the back of a

ladle, and give them two or three walms on the fire in the broth;

then dish the chines in thin slices of fine French bread, broth

them, and lay on them some boiled beef-marrow, boil'd in strong

broth, some slic't lemon, and run all over with a lear made of

beaten butter, the yolk of an egg or two, the juyce of two or three

oranges, and some gravy, _&c._

_To boil or stew any Joynt of Mutton._

Take a whole loin of mutton being jointed, put it into a long

stewing pan or large dish, in as much fair water as will more than

half cover it, and when it is scum'd cover it; but first put in some

salt, white wine, and carrots cut into dice-work, and when the broth

is half boiled strain it, blow off the fat, and wash away the dregs

from the mutton, wash also the stew-pan or pipkin very clean, and

put in again the broth into the pan or pipkin, with some capers,

large mace, and carrots; being washed, put them in again, and stew

them softly, lay the mutton by in some warm place, or broth, in a

pipkin; then put in some sweet herbs chopped with an onion, and put

it to your broth also, then have colliflowers ready boild in water

and salt, put them into 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, and give it a walm or two;

then dish up the meat, and lay on the colliflowers, gooseberries,

capers, marrow, carrots, and grapes or barberries, and run it over

with beaten butter.

For the garnish according to the season of the year, sparagus,

artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,

chestnuts, cabbidge-sprouts.

Sometimes for more variety, for thickning of this broth, strained

almonds, with strong mutton broth.

_To boil a Rack, Chine, or Loin of Mutton a most excellent way,

either whole or in pieces._

Boil it either in a flat large pipkin or stewing pan, with as much

fair water as will cover the meat, and when it boils scum it, and

put thereto some salt; and being half boiled take up the meat, and

strain the Broth, blow off the fat, and wash the stewing-pan and the

meat from the dregs, then again put in the crag end of the rack of

mutton to make the Broth good, with some mace; then a little before

you take it up, take a handful of picked parsley, chop it very

small, and put it in the Broth, with some whole marigold flowers;

put in the chine again, and give it a walm or two, then dish it on

fine sippets, and broth it, then add thereto raisins of the sun, and

currans ready boil'd and warm, lay them over the chine of mutton,

then garnish the dish with marigold-flowers, mace, lemon, and

barberries.

Other ways for change without fruit.

_To boil a Chine of Mutton in Barley broth;

or Chines, Racks, and Knuckles of Veal._

Take a chine of veal or mutton and joynt it, put it in a pipkin with

some strong mutton broth, and when it boils and is scummed, put in

some french barley, being first boiled in fair water, put into the

broth some large mace and some sweet herbs bound up in a bundle,

a little rosemary, tyme, winter-savory, salt, and sweet marjoram,

bind them up very hard; and put in some raisins of the sun, some

good pruens, currans, and marigold-flowers; boil it up to an

indifferent thickness, and serve it on fine sippets; garnish the

dish with fruit and marigold-flowers, mace, lemon, and boil'd

marrow.

Otherways without fruit, put some good mutton gravy, and sometimes

raisins only.

_To stew a Chine of Mutton or Veal._

Put it in a pipkin with strong broth and white wine; and when it

boils scum it, and put to some oyster-liquor, salt, whole pepper,

a bundle of sweet herbs well bound up, two or three blades of large

mace, a whole onion, with some interlarded bacon cut into dice work,

some chesnuts, and some capers, then have some stewed oysters by

themselves, as you may see in the Book of Oysters. The chines being

ready, garnish the dish with great oysters fried and stewed, mace,

chesnuts, and lemon peel; dish up the chines in a fair dish on fine

sippets; broth it, and garnish the chines with stewed oysters;

chesnuts, mace, slic't lemon and some fried oysters.

_To make a dish of Steaks, stewed in a Frying pan._

Take them and fry them in sweet butter; being half fried, put out

the butter, & put to them some good strong ale, pepper, salt,

a shred onion, and nutmeg; stew them well together, and dish them on

sippets, serve them and pour on the sauce with some beaten butter,

_&c._

_To make stewd Broth._

Take a knuckle of veal, a joint of mutton, loin or rack, two

marrow-bones, a capon, and boil them in fair water, scum them when

they boil, and put to them a bundle of sweet herbs bound up hard and

close; then add some large mace, whole cinamon, and some ginger,

bruised and put in a fine clean cloth bound up fast, and a few whole

cloves, some strained manchet, or beaten oatmeal strained and put to

the broth; then have prunes and currans boil'd and strain'd; then

put in some whole raisins, currans, some good damask prunes, and

boil not the fruit too much, about half an hour before you dish your

meat, put into the broth a pint of claret wine, and some sugar; dish

up the meat on fine sippets, broth it, and garnish the dish with

slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and

barberries; garnish the meat in the dish also.

_Stewed Broth in the new Mode or Fashion._

Take a joynt of mutton, rack, or loin, and boil them in pieces or

whole in fair water, scum them, and being scummed and half boil'd,

take up the mutton, and wash away the dregs from the meat; strain

the broth, and blow away the fat; then put the broth into a clean

pipkin, with a bundle of sweet herbs bound up hard; then put thereto

some large mace, raisins of the sun boil'd and strain'd, with half

as many prunes; also some saffron, a few whole cloves, pepper, salt,

claret wine, and sugar; and being finely stewed together, a little

before you dish it up, put in the meat, and give it a walm or two;

dish it up, and serve it on fine carved sippets.

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

Chop a loin into steaks, lay it in a deep dish or stewing pan, and

put to it half a pint of claret, and as much water, salt, and

pepper, three or four whole onions, a faggot of sweet herbs bound up

hard, and some large mace, cover them close, and stew them leisurely

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

sippets.

Otherways for change, being half boiled, put to them some sweet

herbs chopped, give them a walm, and serve them on sippets with

scalded gooseberies, barberries, grapes, or lemon.

Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve

them with slic't lemon, beaten butter.

Othertimes you may alter the spices, and put nutmeg, cloves, ginger,

_&c._

Sometimes to the first plain way put capers, pickled cucumbers,

samphire, _&c._

_Otherwayes._

Stew it between two dishes with fair water, and when it boils, scum

it, and put in three or four blades of large mace, gross pepper,

cloves, and salt; stew them close covered two hours, then have

parsley picked, and some stript, fine spinage, sorrel, savory, and

sweet marjoram chopped with some onions, put them to your meat, and

give it a walm, with some grated bread amongst them; then dish them

on carved sippets, blow off the fat on the broth, and broth it, lay

a lemon on it and beaten butter, and stew it thus whole.

_To dress or force a Leg of Veal a singular good way,

in the newest Mode._

Take a leg of veal, take out the meat, and leave the skin and the

shape of the leg whole together, mince the meat that came out of the

leg with some beef-suet or lard, and some sweet herbs minced; then

season it with pepper, nutmeg, ginger, and cloves, all being fine

beaten, with some salt, a clove or two of garlick, three or four

yolks of hard eggs in quarters, pine-apple seed, two or three raw

eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks

bottoms, fill the leg and sowe it up, boil it in a pipkin with two

gallons of fair water and some white wine; being scumm'd and almost

boil'd, take up some broth into a dish or pipkin, and put to it some

chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and

artichocks bottoms boil'd and cut into quarters, stew all the

foresaid well together; then have some fried tost of manchet or

rowls finely carved. The leg being well boil'd, (dainty and tender)

dish it on French bread, fry some toast of it, and sippets round

about it, broth it, and put on it marrow, and your other materials,

a slic't lemon, and lemon peel, and run it over with beaten butter.

Thicken the broth sometimes with almond paste strained with some of

the broth, or for variety, yolks of eggs and saffron strained with

some of the broth, or saffron only. One may add sometimes some of

the minced meat made up into balls, and stewed amongst the broth,

_&c._

_To boil a Leg or Knuckle of Veal with Rice._

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

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

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

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

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

and saffron.

Or otherways in white broth, with fruit, sweet herbs, white wine and

gooseberries.

_To boil a Breast of Veal._

Jonyt it well and parboil it a little, then put it in a stewing pan

or deep dish with some strong broth and a bundle of sweet herbs well

bound up, some large mace, and some slices of interlarded bacon, two

or three cloves, some capers, samphire, salt, spinage, yolks of hard

eggs, and white wine; stew all these well together, being tender

boil'd, serve it on fine carved sippets, and broth it; then have

some fryed sweetbreads, sausages of veal or pork, garlick or none,

and run all over with beaten butter, lemon, and fryed parsley over

all. Thus you may boil a rack loin of Veal.

_To boil a Breast of Veal otherways._

Make a pudding of grated manchet, minced suet, and minced veal,

season it with nutmeg, pepper, salt, three or four eggs, cinamon,

dates, currans, raisins of the sun, some grapes, sugar, and cream;

mingle all together, fill the breast, prick it up, and stew it

between two dishes with white wine, strong broth, mace, dates, and

marrow, being finely stewed serve it on sippets, and run it over

with beaten butter, lemon, barberries or grapes.

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

_To force a Breast of Veal._

Mince some veal or mutton with some beef-suet or fat bacon, some

sweet herbs minced, & seasoned with some cloves, mace, nutmeg,

pepper, two or three raw eggs, and salt; then prick it up: the

breast being filled at the lower end stew it between two dishes,

with some strong broth, white wine, and large mace; then an hour

after have sweet herbs pickt and stript, as tyme, sorrel, parsley,

and sweet marjoram, bruised with the back of a ladle, put it into

your broth with some marrow, and give them a warm; then dish up your

breast of veal on sippets finely carved, broth it, and lay on slic't

lemon, marrow, mace and barberries, and run it over with beaten

butter.

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

_To boil a Leg of Veal._

Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and

boil it in fair water and salt; then take some of the broth, and put

thereto some capers, currans, large mace, a piece of interlarded

bacon, two or three whole cloves, pieces of pears, some boil'd

artichocks suckers, some beaten butter, boil'd marrow, and mace;

then before you dish it up, have sorrel, sage, parsley, time, sweet

marjoram, coursly minced with two or three cuts of a knife, and

bruised with the back of a ladle on a clean board; put them into

your broth to make it green, & give it a walm or two, then dish it

up on fine carved sippets, pour on the broth, and then your other

materials, some gooseberries, barberries, beaten butter and lemon.

_To boil a Leg of Mutton._

Take a fair leg of mutton, boil it in water and salt, make sauce

with gravy, wine vinegar, white wine, salt, butter, nutmeg, and

strong broth; and being well stewed together, dish it up on fine

carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't lemon, and

garnish the leg of mutton with the same garnish and run it over with

beaten butter, slic't lemon, and grated nutmeg.

_To boil a Leg of Mutton otherways._

Take a good leg of mutton, and boil it in water and salt, being

stuffed with sweet herbs chopped with beef-suet, some salt and

nutmeg; then being almost boil'd take up some of the broth into a

pipkin, and put to it some large mace, a few currans, a handful of

French capers, a little sack, the yolks of three or four hard eggs

minced small, and some lemon cut like square dice; being finely

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

beaten batter, and lemon shred small.

_Otherways._

Stuff a leg of mutton with parsley being finely picked, boil it in

water and salt, and serve it on a fair dish with parsley and

verjuyce in saucers.

_Otherways._

Boil it in water and salt not stuffed, and being boiled, stuff it

with lemon in bits like square dice, and serve it with the peel cut

square round about it; make sauce with the gravy, beaten butter,

lemon, and grated nutmeg.

_Otherways._

Boil it in water and salt, being stuffed with parsley, make sauce

for it with large mace, gravy, chopped parsley, butter, vinegar,

juyce of orange, gooseberries, barberries, grapes, and sugar, serve

it on sippets.

_To boil peeping Chickens, the best and rarest way, alamode._

Take three or four _French_ manchets, & being chipped, cut a round

hole in the top of them, take out the crum, and make a composition

of the brawn of a roast capon, mince it very fine, and stamp it in a

mortar with marchpane paste, the yolks of hard eggs, mukefied bisket

bread, and the crum of the manchet of one of the breads, some sugar

& sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,

yolks of eggs, and some currans; fill the breads, and boil them in a

napkin in some good mutton or capon broath; but first stop the holes

in the tops of the breads, then stew some sweet-breads of veal, and

six peeping chickens between two dishes, or a pipkin with some mace,

then fry some lamb-stones slic't in batter made of flower, cream,

two or three eggs, and salt; put to it some juyce of spinage, then

have some boil'd sparagus, or bottoms of artichocks boil'd and beat

up in beaten butter and gravy. The materials being well boil'd and

stewed up, dish the boil'd breads in a fair dish with the chickens

round about the breads, then the sweetbreads, and round the dish

some fine carved sippets; then lay on the marrow, fried lamb-stones,

and some grapes; then thicken the broth with strained almonds, some

Cream and Sugar, give them a warm, and broth the meat, garnish it

with canded pistaches, artichocks, grapes, mace, some poungarnet,

and slic't lemon.

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton, roast it, and save the gravy, slice one

half, and mince the other, and put it into a pipkin with the

shoulder blade, put to it some strong broth of good mutton or

beef-gravy, large mace, some pepper, salt, and a big onion or two,

a faggot of sweet herbs, and a pint of white wine; stew them well

together close covered, and being tender stewed, put away the fat,

and put some oyster-liquor to the meat, and give it a warm: Then

have three pints of great oysters parboil'd in their own liquor, and

bearded; stew them in a pipkin with large mace, two great whole

onions, a little salt, vinegar, butter, some white-wine, pepper, and

stript tyme; the materials being well stewed down, dish up the

shoulder of mutton on a fine clean dish, and pour on the materials

or hashed mutton, then the stewed oysters over all; with slic't

lemon and fine carved sippets round the dish.

_To hash a Shoulder of Mutton otherways._

Stew it with claret-wine, only adding these few varieties more than

the other; _viz._ two or three anchoves, olives, capers, samphire,

barberries, grapes, or gooseberries, and in all points else as the

former. But then the shoulder being rosted, take off the skin of the

upper side whole, and when the meat is dished, lay on the upper skin

whole, and cox it.

_To hash a Shoulder of Mutton the French way._

Take a shoulder of mutton, roast it thorowly, and save the gravy;

being well roasted, cut it in fine thin slices into a stewing pan,

or dish; leave the shoulder bones with some meat on them, and hack

them with your knife; then blow off the fat from the gravy you

saved, and put it to your meat with a quarter of a pint of claret

wine, some salt, and a grated nutmeg; stew all the foresaid things

together a quarter of an hour, and serve it in a fine clean dish

with sippets of French bread; then rub the dish bottom with a clove

of garlick, or an onion, as you please; dish up the shoulder bones

first, and then the meat on that; then have a good lemon cut into

dice work, as square as small dice, and peel all together, and strew

it on the meat; then run it over with beaten butter, and gravy of

Mutton.

_Scotch Collops of Mutton._

Take a leg of mutton, and take out the bone, leave the leg whole,

and cut large collops round the leg as thin as a half-crown piece;

hack them, then salt and broil them on a clear charcoal fire, broil

them up quick, and the blood will rise on the upper side; then take

them up plum off the fire, and turn the gravy into a dish, this

done, broil the other side, but have a care you broil them not too

dry; then make sauce with the gravy, a little claret wine, and

nutmeg; give the collops a turn or two in the gravy, and dish them

one by one, or two, one upon another; then run them over with the

juyce of orange or lemon.

_Scotch Collops of a Leg or Loin of Mutton otherways._

Bone a leg of mutton, and cut it cross the grain of the meat, slice

it into very thin slices, & hack them with the back of a knife, then

fry them in the best butter you can get, but first salt them a

little before they be fried; or being not too much fried, pour away

the butter, and put to them some mutton broth or gravy only, give

them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gravy, juyce of

orange, and a little claret wine; and being fried as the former,

give it a walm, run it over with beaten butter, and serve it up hot.

Otherways for more variety, add some capers, oysters, and lemon.

_To make a Hash of Partridges or Capons._

Take twelve partridges and roast them, and being cold mince them

very fine, the brawns or wings, and leave the legs and rumps whole;

then put some strong mutton broth to them, or good mutton gravy,

grated nutmeg, a great onion or two, some pistaches, chesnuts, and

salt; then stew them in a large earthen pipkin or sauce-pan; stew

the rumps and legs by themselves in strong broth in another pipkin;

then have a fine clean dish, and take a _French_ six penny bread,

chip it, and cover the bottom of the dish, and when you go to dish

the Hash steep the bread with some good mutton broth, or good mutton

gravy; then pour the Hash on the steeped bread, lay the legs and the

rumps on the Hash, with some fried oysters, pistaches, chesnuts,

slic't lemon, and lemon-peel, yolks of eggs strained with juyce of

orange and beaten butter beat together, and run over all; garnish

the dish with carved oranges, lemons, fried oysters, chesnuts, and

pistaches. Thus you may hash any kind of Fowl, whether Water or

Land-Fowl.

_To hash a Hare._

Flay it and draw it, then cut it into pieces, and wash it in claret

wine and water very clean, strain the liquor, and parboil the

quarters; then take them and slice them, and put them into a dish

with the legs, wings, or shoulders and head whole; cut the chine

into two or three pieces, and put to it two or three great onions,

and some of the liquor where it was parboil'd, stew it between two

dishes close covered till it be tender, and put to it some mace,

pepper, and nutmeg; serve it on fine carved sippets, and run it over

with beaten butter, lemon, marrow and barberries.

_To hash a Rabit._

Take a Rabit being flayed and wiped clean; then cut off the thighs,

legs, wings, and head, and part the chine into four pieces, put all

into a dish or pipkin, and put to it a pint of white wine, and as

much fair water, gross pepper, slic't ginger, salt, tyme, and some

other sweet herbs being finely minced, and two or three blades of

mace; stew it the space of two hours, and a little before you dish

it take the yolks of six new laid eggs, dissolve them with some

grape verjuyce, give it a walm or two on the fire, and serve it up

hot.

_To stew or hash Rabits otherways._

Stew them between two dishes as the former, in quarter or pieces as

long as your fingar, with some broth, mace, a bundle of sweet herbs,

salt, and a little white wine, being well stewed down, strain the

yolks of two or three hard eggs with some of the broth, and thicken

the broth where the rabit stews; then have some cabbidg-lettice

boil'd in fair water, and being boil'd tender, put them in beaten

butter with a few boiled raisins of the sun; or in place of lettice

you may use white endive: then the rabits being finely stewed, dish

them upon carved sippets, and lay on the garnish of lettice, mace,

raisins of the sun, grapes, slic't lemon or barberries, broth it,

and scrape on sugar. Thus chickens, pigeons, or partridges.

_To hash Rabits otherwayes._

Make a forcing or stuffing in the belly of the Rabits, with some

sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and

salt, and boil them as the former.

_To hash any Land Fowl._

Take a capon, and hash the wings in fine thin slices, leave the

rumps and legs whole, put them into a pipkin with a little strong

broth, nutmeg, some stewed or pickled mushrooms, and an onion very

small slic't, or as the capon is slic't about the bigness of a three

pence; stew it down with a little butter and gravy, and then dish it

on fine sippets, lay the rumps and legs on the meat, and run it over

with beaten butter, beaten with slices of lemon-peel.

_To boil Woodcocks or Snipes._

Boil them either in strong broth, or in water and salt, and being

boiled, take out the guts, and chop them small with the liver, put

to it some crumbs of grated white-bread, a little of the broth of

the Cock, and some large mace; stew them together with some gravy,

then dissolve the yolks of two eggs with some wine vinegar, and a

little grated nutmeg, and when you are ready to dish it, put the

eggs to it, and stir it among the sauce with a little butter; dish

them on sippets, and run the sauce over them with some beaten butter

and capers, or lemon minced small, barberries, or whole pickled

grapes.

Sometimes with this sauce boil some slic't onions, and currans

boil'd in a broth by it self; when you boil it with onions, rub the

bottom of the dish with garlick.

_Boil'd Cocks or Larks otherways._

Boil them with the guts in them, in strong broth, or fair water, and

three or four whole onions, large mace, and salt, the cocks being

boil'd, make sauce with some thin slices of manchet or grated bread

in another pipkin, and some of the broth where the fowl or cocks

boil, then put to it some butter, and the guts and liver minced,

then have some yolks of eggs dissolved with some vinegar and some

grated nutmeg, put it to the other ingredients; stir them together,

and dish the fowl on fine sippets; pour on the sauce with some

slic't lemon, grapes, or barberries, and run it over with beaten

butter.

_To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock,

Partridge, or the like._

Take a Turkey and flay off the skin, leave the legs and rumps whole,

then mince the flesh raw with some beef-suet or lard, season it with

nutmeg, pepper, salt, and some minced sweet herbs, then put to it

some yolks of raw eggs, and mingle all together, with two bottoms of

boil'd artichocks, roasted chesnuts blanched, some marrow, and some

boil'd skirrets or parsnips cut like dice, or some pleasant pears,

and yolks of hard eggs in quarters, some gooseberries, grapes, or

barberries; fill the skin and prick it up in the back, stew it in a

stewing-pan or deep dish, and cover it with another; but first put

some strong broth to it, some marrow artichocks boil'd and

quartered, large mace, white wine, chesnuts, quarters of pears,

salt, grapes, barberries, and some of the meat made up in balls

stewed with the Turkey being finely boil'd or stewed, serve it on

fine carved sippets, broth it, and lay on the garnish with slices of

lemon, and whole lemon-peel, run it over with beaten butter, and

garnish the dish with chesnuts, yolks of hard eggs, and large mace.

For the lears of thickening, yolks of hard eggs strained with some

of the broth, or strained almond past with some of the broth, or

else strained bread and sorrel.

Otherways you may boil the former fowls either bon'd and trust up

with a farsing of some minc'd veal or mutton, and seasoned as the

former in all points, with those materials, or boil it with the

bones in being trust up. A turkey to bake, and break the bones.

Otherways bone the fowl, and fill the body with the foresaid

farsing, or make a pudding of grated bread, minced suet of beef or

veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the

body, and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread beef-suet minc'd some currans,

nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if

yellow, saffron, some minced meat, cream, eggs, and barberries: fill

the fowl and stew it in mutton broth & white wine, with the gizzard,

liver, and bones, stew it down well, then have some artichock

bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and

some dates quarter'd, and some marrow boil'd in water and salt; for

the garnish some boil'd skirret or pleasant pears. Then make a lear

of almond paste strained with mutton broth, for the thickning of the

former broth.

Otherways simple, being stuffed with parsley, serve it in with

butter, vinegar, and parsley, boil'd and minced; as also bacon

boil'd on it, or about it, in two pieces; and two saucers of green

sauce.

Or otherways for variety, boil your fowl in water and salt, then

take strong broth, and put in a faggot of sweet herbs, mace, marrow,

cucumber slic't, and thin slices of interlarded bacon, and salt, _&c._

_To boil Capons, Pullets, Chickens, Pigeons,

Pheasants or Partridges._

Searce them either with the bone or boned, then take off the skin

whole, with the legs, wings, neck, and head on, mince the body with

some bacon or beef suet, season it with nutmeg, pepper, cloves,

beaten ginger, salt, and a few sweet herbs finely minced and mingled

amongst some three or four yolks of eggs, some sugar, whole grapes,

gooseberries, barberries, and pistaches; fill the skins, and prick

them up in the back, then stew them between two dishes, with some

strong broth, white-wine, butter, some large mace, marrow,

gooseberries and sweet herbs, being stewed, serve them on sippets,

with some marrow and slic't lemon; in winter, currans.

_To boil a Capon or Chicken in white Broth._

First boil the Capon in water and salt, then take three pints of

strong broth, and a quart of white-wine, and stew it in a pipkin

with a quarter of a pound of dates, half a pound of fine sugar, four

or five blades of large mace, the marrow of three marrow bones,

a handful of white endive; stew these in a pipkin very leisurely,

that it may but only simmer; then being finely stewed, and the broth

well tasted, strain the yolks of ten eggs with some of the broth.

Before you dish up the capon or chickens, put in the eggs into the

broth, and keep it stirring, that it may not curdle, give it a warm,

and set it from the fire: the fowls being dished up put on the

broth, and garnish the meat with dates, marrow, large mace, endive,

preserved barberries, and oranges, boil'd skirrets, poungarnet, and

kernels. Make a lear of almond paste and grape verjuice.

_To boil a Capon in the Italian Fashion with Ransoles,

a very excellent way._

Take a young Capon, draw it and truss it to boil, pick it very

clean, and lay it in fair water, and parboil it a little, then boil

it in strong broth till it be enough, but first prepare your

Ransoles as followeth: Take a good quantity of beet leaves, and boil

them in fair water very tender, and press out the water clean from

them, then take six sweetbreads of veal, boil and mince them very

small and the herbs also, the marrow of four or five marrow-bones,

and the smallest of the marrow keep, and put it to your minced

sweetbreads and herbs, and keep bigger pieces, and boil them in

water by it self, to lay on the Capon, and upon the top of the dish,

then take raisons of the sun ston'd, and mince them small with half

a pound of dates, and a quarter of a pound of pomecitron minced

small, and a pound of Naples-bisket grated, and put all these

together into a great, large dish or charger, with half a pound of

sweet butter, and work it with your hands into a peice of paste, and

season it with a little nutmeg, cinamon, ginger, and salt, and some

parmisan grated and some fine sugar also and mingle them well, then

make a peice of paste of the finest flower, six yolks of raw eggs,

a little saffron beaten small, half a pound of butter and a little

salt, with some fair water hot, (not boiling) and make up the paste,

then drive out a long sheet with a rowling pin as thin as you can

possible, and lay the ingredients in small heaps, round or long on

the paste, then cover them with the paste, and cut them off with a

jag asunder, and make two hundred or more, and boil them in a broad

kettle of strong broth, half full of liquor; and when it boils put

the Ransols in one by one and let them boil a quarter of an hour;

then take up the Capon into a fair large dish, and lay on the

Ransoles, and stew on them grated cheese or parmisan, and

Naples-bisket grated, cinamon and sugar; and thus between every lay

till you have filled the dish, and pour on melted butter with a

little strong broath, then the marrow, pomecitron, lemons slic't,

and serve it up; or you may fry half the Ransoles in clarified

butter, _&c._

_A rare Fricase._

Take six pigeon and six chicken-peepers, scald and truss them being

drawn clean, head and all on, then set them, and have some

lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most

of the sweet-breads flowred; have also some asparagus ready, cut off

the tops an inch long, the yolk of two hard eggs, pistaches, the

marrow of six marrow-bones, half the marrow fried green, & white

butter, let it be kept warm till it be almost dinner time; then have

a clean frying-pan, and fry the fowl with good sweet butter, being

finely fryed put out the butter, & put to them some roast mutton

gravy, some large fried oysters and some salt; then put in the hard

yolks of eggs, and the rest of the sweet-breads that are not fried,

the pistaches, asparagus, and half the marrow: then stew them well

in the frying-pan with some grated nutmeg, pepper, a clove or two of

garlick if you please, a little white-wine, and let them be well

stew'd. Then have ten yolks of eggs dissolved in a dish with

grape-verjuice or wine-vinegar, and a little beaten mace, and put it

to the frycase, then have a French six penny loaf slic't into a fair

larg dish set on coals, with some good mutton gravy, then give the

frycase two or three warms on the fire, and pour it on the sops in

the dish; garnish it with fried sweet-breads, fried oysters, fried

marrow, pistaches, slic't almonds and the juyce of two or three

oranges.

_Capons in Pottage in the _French_ Fashion._

Draw and truss the Capons, set them, & fill their bellies with

marrow; then put them in a pipkin with a knuckle of veal, a neck of

mutton, a marrow bone, and some sweet breads of veal, season the

broth with cloves mace, and a little salt, and set it to the fire;

let it boil gently till the capons be enough, but have a care you

boil them not too much; as your capons boil, make ready the bottoms

and tops of eight or ten rowls of _French_ bread, put them dried

into a fair silver dish, wherein you serve the capons; set it on the

fire, and put to the bread two ladle-full of broth wherein the

capons are boil'd, & a ladlefull of mutton gravy; cover the dish and

let it stand till you dish up the capons; if need require, add now

and then a ladle-full of broth and gravy: when you are ready to

serve it, first lay on the marrow-bone, then the capons on each

side; then fill up the dish with gravy of mutton, and wring on the

juyce of a lemon or two; then with a spoon take off all the fat that

swimmeth on the pottage; garnish the capons with the sweetbreads,

and some carved lemon, and serve it hot.

_To boil a Capon, Pullet, or Chicken._

Boil them in good mutton broth, white mace, a faggot of sweet herbs,

sage, spinage, marigold leaves and flowers, white or green endive,

borrage, bugloss, parsley, and sorrel, and serve it on sippets.

_To boil Capons or Chickens with Sage and Parsley._

First boil them in water and salt, then boil some parsley, sage, two

or three eggs hard, chop them; then have a few thin slices of fine

manchet, and stew all together, but break not the slices of bread;

stew them with some of the broth wherein the chickens boil, some

large mace, butter, a little white-wine or vinegar, with a few

barberries or grapes; dish up the chickens on the sauce, and run

them over with sweet butter and lemon cut like dice, the peel cut

like small lard, and boil a little peel with the chickens.

_To boil a Capon or Chicken with divers compositions._

Take off the skin whole, but leave on the legs, wings, and head;

mince the body with some beef suet or lard, put to it some sweet

herbs minced, and season it with cloves, mace, pepper, salt, two or

three eggs, grapes, gooseberries, or barberries, bits of potato or

mushroms. In the winter with sugar, currans, and prunes, fill the

skin, prick it up, and stew it between two dishes with large mace

and strong broth, peices of artichocks, cardones, or asparagus, and

marrow: being finely stewed, serve it on carved sippets, and run it

over with beaten butter, lemon slic't, and scrape on sugar.

_To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,

or Oysters._

The foresaid Fowls being parboil'd, and cleansed from the grounds,

stew them finely; then take your Cardones being cleansed and peeled

into water, have a skillet of fair water boiling hot, and put them

therein; being tender boil'd, take them up and fry them in chopt

lard or sweet butter, pour away the butter, and put them into a

pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce

of orange; stew all together, with some strained almonds, and some

sweet herbs chopped, give them a warm, and serve your capon or

chicken on sippets.

Let them be fearsed, as you may see in the book of fearst meats, and

wrap your fearst fowl in cauls of veal, half roast them, then stew

them in a pipkin with the foresaid Cardones and broth.

_To boil a Capon or Chicken in the _French_ Fashion,

with Skirrets or _French_ Beans._

Take a capon and boil it in fair water with a little salt, and a

faggot of tyme and rosemary bound up hard, some parsley and

fennil-roots, being picked and finely cleansed, and two or three

blades of large mace; being almost boil'd, put in two whole onions

boil'd and strained with oyster liquor, a little verjuyce, grated

bread, and some beaten pepper, give it a warm or two, and serve the

capon or chicken on fine carved sippets. Garnish it with orange peel

boil'd in strong broth, and some French beans boil'd, and put in

thick butter, or some skirret, cardones, artichocks, slic't lemon,

mace, or orange.

_To boil a Capon or Chicken with sugar Pease._

When the cods be but young, string them and pick off the husks; then

take two or three handfuls, and put them into a pipkin with half a

pound of sweet butter, a quarter of a pint of fair water, gross

pepper, salt, mace, and some sallet oyl: stew them till they be very

tender, and strain to them three or four yolks of eggs, with six

spoonfuls of sack.

_To boil a Capon or Chicken with Colliflowers._

Cut off the buds of your flowers, and boil them in milk with a

little mace till they be very tender; then take the yolks of two

eggs, and strain them with a quarter of a pint of sack; then take as

much thick butter being drawn with a little vinegar and slic't

lemon, brew them together; then take the flowers out of the milk,

put them to the butter and sack, dish up your capon being tender

boil'd upon sippets finely carved, and pour on the sauce, serve it

to the table with a little salt.

_To boil a Capon or Chicken with Sparagus._

Boil your capon or chicken in fair water and some salt, then put in

their bellies a little mace, chopped parsley, and sweet butter;

being boild, serve them on sippets, and put a little of the broth on

them: then have a bundle or two of sparagus boil'd, put in beaten

butter, and serve it on your capon or chicken.

_To boil a Capon or Chicken with Rice._

Boil the capon in fair water and salt, then take half a pound of

rice, and boil it in milk; being half boil'd, put away the milk, and

boil it in two quarts of cream, put to it a little rose-water and

large mace, or nutmeg, with the foresaid materials. Being almost

boil'd, strain the yolks of six or seven eggs with a little cream,

and stir all together; give them a warm, and dish up the capon or

chicken, then pour on the rice being seasoned with sugar and salt,

and serve it on fine carved sippets. Garnish the dish with scraped

sugar, orange, preserved barberries, slic't lemon, or pomegranate

kernels, as also the Capon or chicken, and marrow on them.

_Divers Meats boiled with Bacon hot or cold;

as Calves-head, any Joynt of Veal, lean Venison,

Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,

Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._

Take a leg of veal and soak it in fair water, the blood being well

soaked from it, and white, boil it, but first stuff it with parsley

and other sweet herbs chopped small, as also some yolks of hard eggs

minced, stuff it and boil it in water and salt, then boil the bacon

by it self either stuffed or not, as you please; the veal and bacon

being boil'd white, being dished serve them up, and lay the bacon by

the veal with the rinde on in a whole piece, or take off the rinde

and cut it in four, six, or eight thin slices; let your bacon be of

the ribs, and serve it with parsley strowed on it, green sauce in

saucers, or others, as you may see in the Book of Sauces.

_Cold otherways._

Boil any of the meats, poultry, or birds abovesaid with the ribs of

bacon, when it is boil'd take off the rind being finely kindled from

the rust and filth, slice it into thin slices, and season it with

nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,

with fine sugar amongst them, sprinkle over all rose vinegar, and

put some of the slices into your boild capon or other fowl, lay some

slices on it, and lay your capon or other fowl on some blank manger

in a clean dish, and serve it cold.

_To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads

in the _French_ Fashion, with green Pease or Hasters._

Take pease, shell them, and put them all into boiling mutton broth,

with some thin slices of interlarded bacon; being almost boiled, put

in chopped parsley, some anniseeds, and strain some of the pease,

thicken them or not, as you please; then put some pepper, give it a

warm, and serve Kids or Lambs head on sippets, and stick it

otherways with eggs and grated cheese, or some of the pease or

flower strained; sometimes for variety you may use saffron or mint.

_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,

Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,

Red-shanks_, &c.

Half roast any of these fowls, and stick on one side a few cloves as

they roast, save the gravy, and being half roasted, put them into a

pipkin, with the gravy, some claret wine, as much strong broth as

will cover them, some broild houshold-bread strained, also mace,

cloves pepper, ginger, some fried onions and salt; stew all well

together, and serve them on fine carved sippets; sometimes for

change add capers and samphire.

_To boil all manner of small Birds, or Land Fowl,

as Plovers, Quails, Rails, Black-birds, Thrushes,

Snites, Wheat-ears, Larks, Sparrows, Martins._

Take them and truss them, or cut off the legs & heads, and boil them

in strong broth or water, scum them, and put in large mace,

white-wine, washed currans, dates, marrow, pepper, and salt; being

well stewed, dish them on fine carved sippets, thicken the broth

with strained almonds, rose-water, and sugar, and garnish them with

lemon, barberries, sugar, or grated bread strewed about the dish.

For Leir otherways, strained bread and hard eggs, with verjuyce and

broth.

Sometimes for variety garnish them with potatoes, farsings, or

little balls of farsed manchet.

_To boil a Swan, Whopper, wilde or tame Goose, Crane,

Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,

Gulls, or Curlews._

Take a Swan and bone it, leave on the legs and wings, then make a

farsing of some beef-suet or minced lard, some minced mutton or

venison being finely minced with some sweet herbs, beaten nutmeg,

pepper, cloves, and mace; then have some oysters parboil'd in their

own liquor, mingle them amongst the minced meat, with some raw eggs,

and fill the body of the fowl, prick it up close on the back, and

boil it in a stewing-pan or deep dish, then put to the fowl some

strong broth, large mace, white-wine, a few cloves, oyster-liquor,

and some boil'd marrow; stew them all well together: then have

oysters stewed by themselves with an onion or two, mace, pepper,

butter, and a little white-wine. Then have the bottoms of artichocks

ready boild, and put in some beaten butter, and boil'd marrow; dish

up the fowl on fine carved sippets, then broth them, garnish them

with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,

barberries or grapes and large mace; garnish the dish with grated

bread, oysters, mace, lemon and artichocks, and run the fowl over

with beaten butter.

Otherways fill the body with a pudding made of grated bread, yolks

of eggs, sweet herbs minced small, with an onion, and some beef-suet

minced, some beaten cloves, mace, pepper, and salt, some of the

blood of the fowl mixed with it, and a little cream; fill the fowl,

and stew it or boil it as before.

_To boil any large Water Fowl otherways, a Swan, Whopper,

wild or tame Geese._

Take a goose and salt it two or three days, then truss it to boil,

cut lard as big as your little finger, and lard the breast; season

the lard with pepper, mace, and salt; then boil it in beef-broth, or

water and salt, put to it pepper grosly beaten, a bundle of

bay-leaves, tyme, and rosemary bound up very well, boil them with

the fowl; then prepare some cabbidge boild tender in water and salt,

squeeze out the water from it, and put it in a pipkin with strong

broth, claret wine, and a good big onion or two; season it with

pepper, mace, and salt, and three or four anchovies dissolved; stew

these together with a ladleful of sweet butter, and a little

vinegar: and when the goose is boil'd enough, and your cabbidge on

sippets, lay on the goose with some cabbidge on the breast, and

serve it up. Thus you may dress any large wild Fowl.

_To boil all manner of small Sea or Land Fowl._

Boil the fowl in water and salt, then take some of the broth, and

put to it some beefs-udder boild, and slic't into thin slices with

some pistaches blanch'd, some slic't sausages stript out of the

skin, white-wine, sweet, herbs, and large mace; stew these together

till you think it sufficiently boiled, then put to it beet-root cut

into slices, beat it up with butter, and carve up the Fowl, pour the

broth on it, and garnish it with sippets, or what you please.

_Or thus._

Take and lard them, then half roast them, draw them, and put them in

a pipkin with some strong broth or claret wine, some chesnuts,

a pint of great oysters, taking the breads from them, two or three

onions minced very small, some mace, a little beaten ginger, and a

crust of _French_ bread grated; thicken it, and dish them up on

sops: If no oysters, chesnuts, or artichock bottoms, turnips,

colliflowers, interlarded bacon in thin slices, and sweetbreads,

_&c._

_Otherways._

Take them and roast them, save the gravy, and being roasted, put

them in a pipkin, with the gravy, some slic't onions, ginger,

cloves, pepper, salt, grated bread, claret wine, currans, capers,

mace, barberries, and sugar, serve them on fine sippets, and run

them over with beaten butter, slic't lemon, and lemon peel;

sometimes for change use stewed oysters or cockles.

_To boil or dress any Land Fowl, or Birds in the Italian fashion,

in a Broth called _Brodo-Lardiero_._

Take six Pigeons being finely cleansed, and trust, put them into a

pipkin with a quart of strong broth, or water, and half wine, then

put therein some fine slices of interlarded bacon, when it boils

scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,

sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,

tyme, a little saffron, and dish them on fine carved sippets.

_To stew Pigeons in the _French_ fashion._

The Pigeons being drawn and trust, make a fearsing or stopping of

some sweet herbs minced, then mince some beef-suet or lard, grated

bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw

eggs. The pigeons being larded & half roasted, stuff them with the

foresaid fearsing, and put boil'd cabbidge stuck with a few cloves

round about them; bind up every Pigeon several with packthread, then

put them in a pipkin a boiling with strong mutton broth, three or

four yolks of hard eggs minced small, some large mace, whole cloves,

pepper, salt, and a little white-wine; being boil'd, serve them on

fine carved sippets, and strow on cinamon, ginger, and sugar.

_Otherways in the _French_ Fashion._

Take Pigeons ready pull'd or scalded, take the flesh out of the

skin, and leave the skin whole with the legs and wings hanging to

it, mince the bodies with some lard or beef suet together very

small, then put to them some sweet herbs finely minced, and season

all with cloves, mace, ginger, pepper, some grated bread or parmisan

grated, and yolks of eggs; fill again the skins, and prick them up

in the back, then put them in a dish with some strong broth, and

sweet herbs chopped, large mace, gooseberries, barberries, or

grapes; then cabbidge-lettice boil'd in water and salt, put to them

butter, and the Pigeons being boil'd, serve them on sippets.

_To boil Pigeons otherways._

Being trussed, put them in a pipkin, with some strong broth or fair

water, boil and scum them, then put in some mace, a faggot of sweet

herbs, white endive, marigold flowers, and salt; and being finely

boiled, serve them on sippets, and garnish the dish with mace and

white endive flowers.

Otherways you may add Cucumbers in quarters either pickled or fresh,

and some pickled capers; or boil the cucumbers by themselves, and

put them in beaten butter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive,

and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a faggot; then

have some cabbidge or colliflowers boil'd very tender in fair water

and salt, pour away the water, and put them in beaten butter, and

when the fowls be boil'd, serve the cabbidge on them.

_To boil Pigeons otherwaies._

Take Pigeons being finely cleansed and trust, put them in a pipkin

or skillet clean scowred, with some mutton broth or fair water; set

them a boiling and scum them clean, then put to them large mace, and

well washed currans, some strained bread strained with vinegar and

broth, put it to the Pigeons with some sweet butter and capers; boil

them very white, and being boil'd, serve them on fine carved sippets

in the broth with some sugar; garnish them with lemon, fine sugar,

mace, grapes, gooseberries, or barberries, and run them over with

beaten butter; garnish the dish with grated manchet.

Pottages.

_Pottage in the _Italian_ Fashion._

Boil green pease with some strong broth, and interlarded bacon cut

into slices; the pease being boiled, put to them some chopped

parsley, pepper, anniseed, and strain some of the pease to thicken

the broth; give it a walm and serve it on sippets, with boil'd

chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or

any poultry.

Sometimes for variety you may thicken the broth with eggs.

_Pottage otherways in the Italian Fashion._

Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all

manner of sweet herbs chopped, and a little salt; being finely

boiled, put in some strained almond-paste, with grape verjuyce,

saffron, grapes, or gooseberries; give them a warm, and serve your

meat on sippets.

_Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._

Cut a rack of mutton in two pieces, and take a knuckle of veal, and

boil it in a gallon pot or pipkin, with good store of herbs, and a

pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,

parsley, chives, salet, succory, marigold-leaves and flowers,

strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,

sage, pennyroyal; and being finely boil'd, serve them on fine carved

sippets with the mutton and veal, _&c._

_To stew a Shoulder of Mutton with Oysters._

Take a shoulder of mutton, and roast it, and being half roasted or

more, take off the upper skin whole, & cut the meat into thin

slices, then stew it with claret, mace, nutmeg, anchovies,

oyster-liquor, salt, capers, olives, samphire, and slices of orange;

leave the shoulder blade with some meat on it, and hack it, save

also the marrow bone whole with some meat on it, and lay it in a

clean dish; the meat being finely stewed, pour it on the bones, and

on that some stewed oysters and large oysters over all, with slic't

lemon and lemon peel.

The skin being first finely breaded, stew the oysters with large

mace, a great onion or two, butter, vinegar, white wine, a bundle of

sweet herbs, and lay on the skin again over all, _&c._

_To roast a Shoulder of Mutton with Onions and Parsley,

and baste it with Oranges._

Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,

and in the roasting of it, baste it with the juyce of oranges, save

the gravy and clear away the fat; then stew it up with a slice or

two of orange and an anchovie, without any fat on the gravy, _&c._

_Other Hashes of Scotch Collops._

Cut a leg of mutton into thin slices as thin as a shilling, cross

the grain of the leg, sprinkle them lightly with salt, and fry them

with sweet butter, serve them with gravy or juice of oranges, and

nutmeg, and run them over with beaten butter, lemon, _&c._

_Otherways the foresaid Collops._

For variety, sometimes season them with coriander-seed, or stamped

fennil-seed, pepper and salt; sprinkle them with white wine, then

flower'd, fryed, and served with juice of orange, for sauce, with

sirrup of rose-vinegar, or elder vinegar.

_Other Hashes or Scotch Collop of any Joint of Veal,

either in Loyn, Leg, Rack or Shoulder._

Cut a leg into thin slices, as you do Scotch collops of mutton, hack

and fry them with small thin slices of interlarded bacon as big as

the slices of veal, fry them with sweet butter; and being finely

fried, dish them up in a fine dish, put from them the butter that

you fried them with, and put to them beaten butter with lemon,

gravy, and juyce of orange.

_A Hash of a Leg of Mutton in the _French_ fashion._

Parboil a leg of mutton, then take it up, pare off some thin slices

on the upper and under side, or round it, prick the leg through to

let out the gravy on the slices; then bruise some sweet herbs, as

tyme, parsly, marjoram, savory, with the back of a ladle, and put to

it a piece of sweet butter, pepper, verjuyce; and when your mutton

is boild, pour all over the slices herbs and broth on the leg into a

clean dish.

_Another Hash of Mutton or Lamb, either hot or cold._

Roast a shoulder of mutton, and cut it into slices, put to it

oysters, white wine, raisins of the sun, salt, nutmeg, and strong

broth, (or no raisins) slic't lemon or orange; stew it all together,

and serve it on sippets, and run it over with beaten butter and

lemon, _&c._

_Another Hash of a Joynt of Mutton or Lamb hot or cold._

Cut it in very thin slices, then put them in a pipkin or dish, and

put to it a pint of claret wine, salt, nutmeg, large mace, an

anchovie or two, stew them well together with a little gravy; and

being finely stewed serve them on carved sippets with some beaten

butter & lemon, _&c._

_Otherways._

Cut it into thin slices raw, and fry it with a pint of white wine

till it be brown, and put them into a pipkin with slic't lemon,

salt, fried parsley, gravy, nutmeg, and garnish your dish with

nutmeg and lemon.

_Other Hashes of a Shoulder of Mutton._

Boil it and cut it in thin slices, hack the shoulder-blade, and put

all into a pipkin or deep dish, with some salt, gravy, white-wine,

some strong broth, and a faggot of sweet herbs, oyster-liquor,

caper-liquor, and capers; being stewed down, bruse some parsley, and

put to it some beaten cloves and mace, and serve it on sippets.

Divers made Dishes or _Capilotado's_.

_First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,

or other Fowls._

Boil a pound of rice in mutton broth, put to it some blanched

chesnuts, pine apple-seeds, almonds or pistaches; being boil'd

thick, put to it some marrow or fresh butter, salt, cinamon, and

sugar; then cut your veal into small bits or peices, and break up

the fowl; then have a fair dish, and set it on the embers, and put

some of your rice, and some of the meat, and more of the rice and

sugar, and cinamon, and pepper over all, and some marrow.

__Capilotado_, in the _Lumbardy_ fashion of a Capon._

Boil rice in mutton broth till it be very thick, and put to it some

salt and sugar.

Then have also some Bolonia Sausages boil'd very tender, minced very

small, or grated, and some grated cheese, sugar, and cinamon mingled

together; then cut up the boil'd or roast capon, and lay it upon a

clean dish with some of the rice, strow on cinamon and sausage,

grated cheese and sugar, and lay on yolks of raw eggs; thus make two

or three layings and more, eggs and some butter or marrow on the top

of all, and set it on the embers, and cover it, or in a warm oven.

__Capilotado_ of Pigeons or wild Ducks,

or any Land or Sea Fowls roasted._

Take a pound of almond-paste, and put to it a Capon minc't and

stamped with the almonds, & some crums of manchet, some sack or

white-wine, three pints of strong broth cold, and eight or ten yolks

of raw eggs; strain all the foresaid together, and boil it in a

skillet with some sugar to a pretty thickness, put to it some

cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or

any small birds roasted, cut them up, and do as is aforesaid, and

strow on sugar and cinamon.

__Capilotado_ for roast Meats, as Partridges, Pigeons,

eight or twelve, or any other the like;

or Sea Fowls, Ducks, or Widgeons._

Take a pound of almonds, a pound of currans, a pound of sugar, half

a pound of muskefied bisket-bread, a pottle of strong broth cold,

half a pint of grape verjuyce, pepper half an ounce, nutmegs as

much, an ounce of cinamon, and a few cloves; all these aforesaid

stamped, strained, and boil'd with the aforesaid liquor, and in all

points as the former, only toasts must be added.

_Other _Capilotado_ common._

Take two pound of parmisan grated, a minced kidney of veal, a pound

of other fat cheese, ten cloves of garlick boil'd, broth or none,

two capons minced and stamped, rost or boil'd, and put to it ten

yolks of eggs raw, with a pound of sugar: temper the foresaid with

strong broth, and boil all in a broad skillet or brass pan, in the

boiling stir it continually till it be incorporated, and put to it

an ounce of cinamon, a little pepper, half an ounce of cloves, and

as much nutmeg beaten, some saffron; then break up your roast fowls,

roast lamb, kid, or fried veal, make three bottoms, and set it into

a warm oven, till you serve it in, _&c._

__Capilotado_, or Custard, in the Hungarian fashion,

in the pot, or baked in an Oven._

Take two quarts of goat or cows milk, or two quarts of cream, and

the whites of five new laid eggs, yolks and all, or ten yolks,

a pound of sugar, half an ounce of cinamon, a little salt, and some

saffron; strain it and bake it in a deep dish; being baked, put on

the juyce of four or five oranges, a little white wine, rose-water,

and beaten ginger, _&c._

_Capilotado Francois._

Roast a leg of mutton, save the gravy, and mince it small, then

strain a pound of almond paste with some mutton or capon broth cold,

some three pints and a half of grape verjuyce, a pound of sugar,

some cinamon, beaten pepper, and salt; the meat and almonds being

stamp'd and strained, put it a boiling softly, and stir it

continually, till it be well incorporate and thick; then serve it in

a dish with some roast chickens, pigeons, or capons: put the gravy

to it, and strow on sugar, some marrow, cinamon, _&c._

Sometimes you may add some interlarded bacon instead of marrow, some

sweet herbs, and a kidney of veal.

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

_Other made Dishes, or little Pasties called in Italian _Tortelleti_._

Take a rost or boil'd capon, and a calves udder, or veal, mince it

and stamp it with some marrow, mint, or sweet marjoram, put a pound

of fat parmisan grated to it, half a pound of sugar, and a quarter

of a pound of currans, some chopped sweet herbs, pepper, saffron,

nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle

all together and make a piece of paste of warm or boiling liquor,

and some rose-water, sugar, butter; make some great and some very

little, rouls or stars, according to the judgment of the Cook; boil

them in broth, milk, or cream. Thus also fish. Serve them with

grated fat cheese or parmisan, sugar, and beaten cinamon on them in

a dish, _&c._

_Tortelleti, or little Pasties._

Mince some interlarded bacon, some pork or any other meat, with some

calves udder, and put to it a pound of fresh cheese, fat cheese, or

parmisan, a pound of sugar, and some roasted turnips or parsnips,

a quarter of a pound of currans, pepper, cloves, nutmegs, eight

eggs, saffron; mingle all together, and make your pasties like

little fishes, stars, rouls, or like beans or pease, boil them in

flesh broth, and serve them with grated cheese and sugar, and serve

them hot.

__Tortelleti_, or little Pasties otherwayes, of Beets or Spinage

chopped very small._

Being washed and wrung dry, fry them in butter, put to them some

sweet herbs chopped small, with some grated parmisan, some cinamon,

cloves, saffron, pepper, currans, raw eggs, and grated bread: Make

your pasties, and boil them in strong broth, cream, milk, or

almond-milk: thus you may do any fish. Serve them with sugar,

cinamon, and grated cheese.

__Tortelleti_, of green Pease, French Beans,

or any kind of Pulse green or dry._

Take pease gren or dry, French beans, or garden beans green or dry,

boil them tender, and stamp them; strain them through a strainer,

and put to them some fried onions chopped small, sugar, cinamon,

cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and

some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as

beforesaid, and serve them with sugar, cinamon, and grated cheese in

a fine clean dish.

_To boil a Capon or chicken with Colliflowers

in the French Fashion._

Cut off the buds of your flowers, and boil them in milk with a

little mace till they be very tender; then take the yolks of 2 eggs,

strain them with a quarter of a pint of sack; then take as much

thick butter, being drawn with a little vinegar and a slic't lemon,

brew them together; then take the flowers out of the milk, and put

them into the butter and sack: then dish up your Capon, being tender

boil'd, upon sippets finely carved, and pour on the sauce, and serve

it to the Table with a little salt.

_To boil Capons, Chickens, Pigeons, or any Land Fowls

in the French Fashion._

Either the skin stuffed with minced meat, or boned, & fill the vents

and body; or not boned and trust to boil, fill the bodies with any

of the farsings following made of any minced meat, and seasoned with

pepper, cloves, mace, and salt; then mince some sweet herbs with

bacon and fowl, veal, mutton, or lamb, and mix with it three or four

eggs, mingle all together with grapes, gooseberries, barberries, or

red currans, and sugar, or none, some pine-apple-seed, or pistaches;

fill the fowl, and stew it in a stewing-pan with some strong broth,

as much as will cover them, and a little white wine; being stewed,

serve them in a dish with sippets finely carved, and slic't oranges,

lemons, barberries, gooseberries, sweet herbs chopped, and mace.

_To boil Partridges, or any of the former Fowls

stuffed with any the filling aforesaid._

Boil them in a pipkin with strong broth, white-wine, mace, sweet

herbs chopped very fine, and put some salt, and stew them leisurely;

being finely stewed, put some marrow, and strained almonds, with

rosewater to thicken it, serve them on fine carved sippets, and

broth them, garnish the dish with grated bread and pistaches, mace,

and lemon, or grapes.

_To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,

Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,

Martins, or any small Land Fowl._

_Woodcocks or Snites._

Boil them either in strong broth or water and salt, and being

boil'd, take out the guts, and chop them small with the liver, put

to it some crumb of white-bread grated, a little of the broth of the

cock, and some large mace, stew them together with some gravy; then

dissolve the yolks of two eggs with some wine vinegar, and a little

grated nutmeg, and when you are ready to dish it, put the eggs to

it, and stir it amongst the sauce with a little butter, dish them on

sippets, and run the sauce over them with some beaten butter and

capers, lemon minced small, barberries or pickled grapes whole.

Sometimes with this sauce, boil some slic't onions and currans in a

broth by it self: when you boil it not with onions, rub the bottom

of the dish with a clove or two of garlick.

_Boil Woodcocks or Larks otherways._

Take them with the guts in, and boil them in some strong broth or

fair water, and three or four whole onions, larg mace, and salt; the

cocks being boil'd, make sauce with the some thin slices of manchet,

or grated, in another pipkin, and some of the broth where the fowl

or cocks boil, and put to it some butter, the guts and liver minced,

and then have some yolks of eggs dissolved with some vinegar & some

grated nutmeg, put it to the other ingredients, and stir them

together, and dish the fowl on fine sippets, and pour on the sauce

and some slic't lemon, grapes, or barberries, and run it over with

beaten buter.

_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,

Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,

Curlew, Teels, Ruffs,_ &c.

Stuff either the skin with his own meat, being minced with lard or

beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and

parboil'd oysters; mix all together, fill the skin, and prick it

fast on the back, boil it in a large stewing pan or deep dish, with

some strong broth, claret or white-wine, salt, large mace, two or

three cloves, a bundle of sweet herbs, or none, oyster-liquor and

marrow, stew all well together. Then have stewed oysters by

themselves ready stewed with an onion or two, mace, pepper, butter,

and a little white-wine.

Then have the bottoms of artichocks put in beaten butter, and some

boild marrow ready also; then again dish up the fowl on fine carved

sippets, broth the fowl, & lay on the oysters, artichocks, marrow,

barberries, slic't lemon, gooseberries, or grape; and garnish your

dish with grated manchet strowed, and some oysters, mace, lemon, and

artichocks, and run it over with beaten butter.

Otherways bone it and fill the body with a farsing or stuffing made

of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and

make the pudding of grated bread, sweet herbs chopped; onions,

minced suet or lard, cloves, mace, pepper, salt, blood, and cream;

mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to

it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves,

salt, pepper, saffron, marrow, minced, onions, and thickned with

strained sweet-breads of veal; or hard eggs strained with broth, and

garnished with barberries, lemon, grapes, red currans, or

gooseberries.

_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,

Teels._ &c.

Put your fowl being cleansed and trussed into a pipkin fit for it,

and boil it with strong broth or fair spring water, scum it clean,

and put in three or four slic't onions, some large mace, currans,

raisins, some capers, a bundle of sweet herbs, grated or strained

bread, white-wine, two or three cloves, and pepper; being finely

boil'd, slash it on the breast, and dish it on fine carved sippets;

broth it, and lay on slic't lemon and a lemon peel, barberries or

grapes, run it over with beaten butter, sugar, or ginger, and trim

the dish sides with grated bread in place of the beaten ginger.

_To boil these Fowls otherways._

You may add some oyster liquor, barberries, grapes, gooseberries, or

lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast,

and put them in a pipkin with the breast downward, put to them two

or three slic't onions and carrots cut like lard, some mace, pepper,

and salt, butter, savory, tyme, some strong broth, and some

white-wine; let the broth be half wasted, and stew it very softly;

being finely stewed dish it up, serve it on sippets, and pour on the

broth, _&c._

Otherways boil the fowl and not roast them, boil them in strong

mutton broth, and put the fowl into a pipkin, boil and scum them,

put to it slic't onions, a bunch of sweet herbs, some cloves, mace,

whole pepper, and salt; then slash the breast from end to end 3 or

four slashes, and being boil'd, dish it up on fine carved sippets,

put some sugar to it, and prick a few cloves on the breast of the

fowl, broth it and strow on fine sugar, and grated bread.

_Otherways._

Put them in a stewing pan with some wine and strong broth, and when

they boil scum them, then put to them some slices of interlarded

bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the

sun, sage flowers, or seeds or leaves of sage; serve them on fine

carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of

grated cheese, and some of their own fat, two or three eggs, nutmeg,

pepper, and ginger, sowe up the vents, boil them with bacon, and

serve them with a sauce made of almond paste, a clove of garlick,

and roasted turnips or green sauce.

_To boil any old Geese, or any Geese._

Take them being powdered, and fill their bellies with oatmeal, being

steeped first in warm milk or other liquor; then mingle it with some

beef-suet, minced onions, and apples, seasoned with cloves, mace,

some sweet herbs minced, and pepper, fasten the neck and vent, boil

it, and serve it on brewes with colliflowers, cabbidge, turnips, and

barberries, run it over with beaten butter.

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

_To boil wild Fowl otherways._

Boil your Fowl in strong broth or water, scum it clean, and put some

white-wine to it, currans, large mace, a clove or two, some Parsley

and Onions minced together: then have some stewed turnips cut like

lard, and stewed in a pot or little pipkin with butter, mace,

a clove, white-wine, and sugar; Being finely stewed serve your fowl

on sippets finely carved, broth the fowls, and pour on your Turnips,

run it over with beaten butter, a little cream, yolks of eggs, sack

and sugar. Scraped sugar to trim the dish, or grated bread.

_Otherways._

Half roast your fowls, save the gravy, and carve the breast jagged;

then put it in a pipkin, and stick here and there a clove, and put

some slic't onions, chopped parsley, slic't ginger, pepper, and

gravy, strained bread, with claret wine, currans, or capers, broth,

mace, barberries, and sugar; being finely boil'd or stewed, serve it

on carved sippets, and run it over with beaten butter, and a lemon

peel.

_To boil these aforesaid Fowls otherways, with Muscles, Oysters,

or Cockcles; or fried Wickles in Butter, and after stewed with

Butter, white Wine, Nutmeg, a slic't Orange, and gravy._

Either boil the Fowl or roast them, boil them by themselves in water

and salt, scum them clean, and put to them mace, sweet herbs, and

onions chopped together, some white-wine, pepper, and sugar, if you

please, and a few cloves stuck in the fowls, some grated or strained

bread with some of the broth, and give it a warm; dish up the fowls

on fine sippets, or French bread, and carve the breast, broth it,

and pour on your shell-fish, run it over with beaten butter, and

slic't lemon or orange.

_Otherways in the French Fashion._

Half roast the fowls, and put them in a pipkin with the gravy, then

have time, parsley, sage, marjoram, & savory; mince all together

with a handful of raisins of the Sun, put them into the pipkin with

some mutton broth, some sack or white-wine, large mace, cloves,

salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat

them with the white of an egg, and fry it in suet or butter as big

as little figs and they will look green.

Dish up the fowls on sippets, broth it, and serve the fried herbs

with eggs on them and scraped sugar.

_To boil Goose-Giblets, or the Giblets of any Fowl._

Boil them whole, being finely scalded; boil them in water and salt,

two or three blades of mace, and serve them on sippets finely carved

with beaten butter, lemon, scalded gooseberries, and mace, or

scalded grapes, barberries or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beatten

butter, cream, a little sack, and sugar, for lear.

_Otherways._

Boil them whole, or in pieces, and boil them in strong broth or fair

water, mace, pepper, and salt, being first finely scummed, put two

or three whole onions, butter, and gooseberries, run it over with

beaten butter, being first dished on sippetts; make a pudding in the

neck, as you may see in the Book of all manner of Puddings and

Farsings, _&c._

_Otherways._

Boil them with some white-wine, strong broth, mace, slic't ginger,

butter, and salt; then have some stewed turnips or carrots cut like

lard, and the giblets being finely dished on sippets, put on the

stewed turnips, being thickned with eggs, verjuyce, sugar, and

lemon, _&c._

_To bake Goose Giblets, or of any Fowl, several ways

for the Garnish._

Take Giblets being finely scalded and cleansed, season them lightly

with pepper, salt, and nutmeg, and put them into a Pye, being well

joynted, and put to them an onion or two cut in halves, and put some

butter to them, and close them up, and bake them well, and soak them

some three hours.

_Sauce for green-Geese._

1. Take the juyce of sorrell mixed with scalded goose-berries, and

served on sippets and sugar with beaten butter, _&c._

_Otherways._

2. Their bellies roasted full of gooseberies, and after mixed with

sugar, butter, verjuyce, and cinamon, and served on sippets.

_To make a grand Sallet of minced Capon, Veal, roast Mutton,

Chicken or Neats tongue._

Minced capon or veal, _&c._ dried Tongues in thin slices, lettice

shred small as the tongue, olives, capers, mushrooms, pickled

samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,

Virginia potato, caparones, or crucifix pease, currans, pickled

oysters, taragon.

_How to dish it up._

Any of these being thin sliced, as is shown above said, with a

little minced taragon and onion amongst it; then have lettice minced

as small as the meat by it self, olives by themselves, capers by

themselves, samphire by it self, broom-buds by it self, pickled

mushrooms by themselves, or any of the materials abovesaid.

Garnish the dish with oranges and lemons in quarters or slices, oyl

and vinegar beaten together, and poured over all, _&c._

_To boil all manner of Land Fowl, as followeth._

Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,

Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame

Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,

Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.

_Sauce for the Land Fowl._

Take boil'd prunes and strain them with the blood of the fowl,

cinamon, ginger, and sugar, boil it to an indifferent thickness and

serve it in saucers, and serve in the dish with the fowl, gravy,

sauce of the same fowl.

_To boil Pigeons._

Take Pigeons, and when you have farsed and boned them, fry them in

butter or minced lard, and put to them broth, pepper, nutmeg, slic't

ginger, cinamon beaten, coriander seed, raisins of the sun, currans,

vinegar, and serve them with this sauce, being first steep'd in it

four or five hours, and well stewed down.

Or you may add some quince or dried cherries boil'd amongst.

In summer you may use damsins, swet herbs chopped, grapes, bacon in

slices, white-wine.

Thus you may boil any small birds, Larks, Veldifers, Black-birds,

_&c._

_Pottage in the French Fashion._

Cut a breast of mutton into square bits or pieces, fry them in

butter, & put them in a pipkin with some strong broth, pepper, mace,

beaten ginger, and salt; stew it with half a pound of strained

almonds, some mutton broth, crumbs of manchet, and some verjuyce;

give it a warm, and serve it on sippets.

If you would have it yellow, put in saffron; sometimes for change

white-wine, sack, currans, raisins, and sometimes incorporated with

eggs and grated cheese.

Otherways change the colour green, with juyce of spinage, and put to

it almonds strained.

_Pottage otherways in the French Fashion of Mutton, Kid, or Veal._

Take beaten oatmeal and strain it with cold water, then the pot

being boiled and scummed, put in your strained oatmeal, and some

whole spinage, lettice, endive, colliflowers, slic't onions, white

cabbidge, and salt; your pottage being almost boil'd, put in some

verjuyce, and give it a warm or two; then serve it on sippets, and

put the herbs on the meat.

_Pottage in the English Fashion._

Take the best old pease you can get, wash and boil them in fair

water, when they boil scum them, and put in a piece of interlarded

bacon about two pound, put in also a bundle of mint, or other sweet

herbs; boil them not too thick, serve the bacon on sippets in thin

slices, and pour on the broth.

_Pottage without sight of Herbs._

Mince your herbs and stamp them with your oatmeal, then strain them

through a strainer with some of the broth of the pot, boil them

among your mutton, & some salt; for your herbs take violet leaves,

strawberry leaves, succory, spinage, lang de beef, scallions,

parsley, and marigold flowers, being well boil'd, serve it on

sippets.

_To make Sausages._

Take the lean of a leg of pork, and four pound of beef-suet, mince

them very fine, and season them with an ounce of pepper, half an

ounce of cloves and mace, a handful of sage minced small, and a

handful of salt; mingle all together, then brake in ten eggs, and

but two whites; mix these eggs with the other meat, and fill the

hogs guts; being filled, tie the ends, and boil them when you use

them.

_Otherways._

You may make them of mutton, veal, or beef, keeping the order

abovesaid.

_To make most rare Sausages without skins._

Take a leg of young pork, cut off all the lean, and mince it very

small, but leave none of the strings or skins amongst it; then take

two pound of beef-suet shred small, two handfuls of red sage,

a little pepper, salt, and nutmeg, with a small peice of an onion;

mince them together with the flesh and suet, and being finely

minced, put the yolks of two or three eggs, and mix all together,

make it into a paste, and when you will use it, roul out as many

peices as you please in the form of an ordinary sausage, and fry

them. This paste will keep a fortnight upon occasion.

_Otherways._

Stamp half the meat and suet, and mince the other half, and season

them as the former.

_To make Links._

Take the fillet or a leg of pork, and cut it into dice work, with

some of the fleak of the pork cut in the same form, season the meat

with cloves, mace and pepper, a handful of sage fine minced, with a

handful of salt; mingle all together, fill the guts and hang them in

the air, and boil them when you spend them. These Links will serve

to stew with divers kinds of meats.

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