_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._
_Divers ways of breading or dredging of Meats and Fowl._
1. Grated bread and flower.
2. Grated bread, and sweet herbs minced, and dried, or beat to
powder, mixed with the bread.
3. Lemon in powder, or orange peel mixt with bread and flower,
minced small or in powder.
4. Cinamon, bread, flour, sugar made fine or in powder.
5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.
6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
first baste it with the jucye of lemons, or oranges, and the yolks
of eggs.
7. Bread, sugar, and salt mixed together.
_Divers Bastings for roast Meats._
1. Fresh butter.
2. Clarified suet.
3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
baste the mutton with these herbs and wine.
4. Water and salt.
5. Cream and melted butter, thus flay'd pigs commonly.
6. Yolks of eggs, juyce of oranges and biskets, the meat being
almost rosted, comfits for some fine large fowls, as a peacock,
bustard, or turkey.
_To roast a shoulder of Mutton in a most excellent new way
with Oysters and other materials._
Take three pints of great oysters and parboil them in their own
liquor, then put away the liquor and wash them with some white-wine,
then dry them with a clean cloth and season them with nutmeg and
salt, then stuff the shoulder, and lard it with some anchoves; being
clean washed spit it, and lay it to the fire, and baste it with
white or claret wine, then take the bottoms of six artichocks, pared
from the leaves and boil'd tender, then take them out of the liquor
and put them into beaten butter, with the marrow of six
marrow-bones, and keep them warm by a fire or in an oven, then put
to them some slic'd nutmeg, salt, the gravy of a leg of roast
mutton, the juyce of two oranges, and some great oysters a pint,
being first parboil'd, and mingle with them a little musk or
ambergreese; then dish up the shoulder of mutton, and have a sauce
made for it of gravy which came from the roast shoulder of mutton
stuffed with oysters, and anchovies, blow off the fat, then put to
the gravy a little white-wine, some oyster liquor, a whole onion,
and some stript tyme, and boil up the sauce, then put it in a fair
dish, and lay the shoulder of mutton on it, and the bottoms of the
artichocks round the dish brims, and put the marrow and the oysters
on the artichoke bottoms, with some slic't lemon on the shoulder of
mutton, and serve it up hot.
_To roast a Shoulder of Mutton with Oysters otherways._
Take great oysters, and being opened, parboil them in their own
liquor, beard them and wash them in some vinegar, then wipe them
dry, and put to them grated nutmeg, pepper, some broom-buds, and two
or three anchoves; being finely cleansed, washed, and cut into
little bits, the yolk of a raw egg or two dissolved, some salt,
a little samphire cut small, and mingle all together, then stuff the
shoulder, roast it, and baste it with sweet butter, and being
roasted make sauce with the gravy, white wine, oyster liquor, and
some oysters, then boil the sauce up and blow off the fat, beat it
up thick with the yolk of an egg or two and serve the shoulder up
hot with the sauce, and some slic't lemon on it.
_Otherways._
The oysters being opened parboil them in their liquor, beard them
and wipe them dry, being first washed out of their own liquor with
some vinegar, put them in a dish with some time, sweet marjoram,
nutmeg, and lemon-peel all minced very small, but only the oysters
whole, and a little salt, and mingle all together, then make little
holes in the upper side of the mutton, and fill them with this
composition. Roast the shoulder of mutton, and baste it with butter,
set a dish under it to save the gravy that drippeth from it; then
for the sauce take some of the oysters, and a whole onion, stew them
together with some of the oyster-liquor they were parboil'd in, and
the gravy that dripped from the shoulder, (but first blow off the
fat) and boil up all together pretty thick, with the yolk of an egg,
some verjuyce, the slice of an orange; and serve the mutton on it
hot.
Or make sauce with some oysters being first parboil'd in their
liquor, put to them some mutton gravy, oyster-liquor, a whole onion,
a little white-wine, and large mace, boil it up and garnish the dish
with barberries, slic't lemon, large mace and oysters.
Othertimes for change make sauce with capers, great oysters, gravy,
a whole onion, claret-wine, nutmeg, and the juyce of two or three
oranges beaten up thick with some butter and salt.
_To roast a Shoulder of Mutton with Oysters._
Take a shoulder of mutton and rost it, then make sauce with some
gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and
broom-buds, give it a warm or two, then dish the mutton, and put the
sauce to it, and garnish it with barberries, and slic't lemon.
_To roast a Chine of Mutton either plain or with divers stuffings,
lardings and sauces._
First lard it with lard, or lemon peel cut like lard, or with
orange-peel, stick here and there a clove, or in place of cloves,
tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste
it with butter, and make sauce with mutton-gravy, and nutmeg, boil
it up with a little claret and the juyce of an orange, and rub the
dish you put it in with a clove of garlick.
Or make a sauce with pickled or green cucumbers slic't and boil'd in
strong broth or gravy; with some slic't onions, an anchove or two,
and some grated nutmeg, stew them well together, and serve the
mutton with it hot.
_Divers Sauces for roast Mutton._
1. Gravy, capers, samphire, and salt, and stew them well together.
2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.
3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
pickled capers, mace, and three or four slices of a lemon.
4. Mince a little roast mutton hot from the spit, and add to it some
chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
stew it very tender in a pipkin, and serve it under any joynt with
some gravy of mutton.
5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
nutmeg, and salt boiled together.
6. Chop't parsley, verjuyce, butter, sugar, and gravy.
7. Take vinegar, butter, and currans, put them in a pipkin with
sweet herbs finely minced, the yolks of two hard eggs, and two or
three slices of the brownest of the leg, mince it also, some
cinamon, ginger, sugar, and salt.
8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
long.
9. Chopped parsley and vinegar.
10. Salt, pepper, and juyce of oranges.
11. Strained prunes, wine, and sugar.
12. White-wine, gravy, large mace, and butter thickned with two or
three yolks of eggs.
_Oyster Sauce._
13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce
to thicken it, then juyce of orange, and slices of lemon over all.
14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd
together.
_To roast Veal divers ways with many excellent farsings,
Puddings and Sauces, both in the French, Italian,
and English fashion._
_To make a Pudding in a Breast of Veal._
Open the lower end with a sharp knife close between the skin and the
ribs, leave hold enough of the flesh on both sides, that you may put
in your hand between the ribs, and the skin; then make a pudding of
grated white bread, two or three yolks of eggs, a little cream,
clean washt currans pick't and dried, rose-water, cloves, and mace
fine beaten, a little saffron, salt, beef-suet minced fine, some
slic't dates and sugar; mingle all together, and stuff the breast
with it, make the pudding pretty stiff, and prick on the sweetbread
wrapped in the caul, spit it and roast it; then make sauce with some
claret-wine, grated nutmeg, vinegar, butter, and two or three slices
of orange, and boil it up, _&c._
_To roast a Breast of Veal otherways._
Parboil it, and lard it with small lard all over, or the one half
with lard; and the other with lemon-peel, sage-leaves, or any kind
of sweet herbs; spit it and roast it, and baste it with sweet
butter, and being roasted, bread it with grated bread, flower, and
salt; make sauce with gravy, juyce of oranges, and slic't lemons
laid on it.
_Or thus._
Make stuffing or farsing with a little minced veal, and some tyme
minced, lard, or fat bacon, a few cloves and mace beaten, salt, and
two or three yolks of eggs; mingle them all together, and fill the
breast, scuer it up with a prick or scuer, then make little puddings
of the same stuff you stuffed the breast, and having spitted the
breast, prick upon it those little puddings, as also the
sweetbreads, roast all together, and baste them with good sweet
butter, being finely roasted, make sauce with juyce of oranges and
lemons.
_To roast a Loyn of Veal._
Spit it and lay it to the fire, baste it with sweet butter, then set
a dish under it with some vinegar, two or three sage-leaves, and two
or three tops of rosemary and tyme; let the gravy drop on them, and
when the veal is finely roasted, give the herbs and gravy a warm or
two on the fire, and serve it under the veal.
_Another Sauce for a Loin of Veal._
All manner of sweet herbs minced very small, the yolks of two or
three hard eggs minced very small, and boil them together with a few
currans, a little grated bread, beaten cinamon, sugar, and a whole
clove or two, dish the veal on this sauce, with two or three slices
of an orange.
_To roast Olives on a Leg of Veal._
Cut a leg of veal into thin slices, and hack them with the back of a
knife; then strew on them a little salt, grated nutmeg, sweet herbs
finely minced, and the yolks of some herd eggs minced also, grated
bread, a little beef-suet minced, currans, and sugar, mingle all
together, and strew it on the olives, then roul it up in little
rouls, spit them and roul the caul of veal about them, roast them
and baste them in sweet butter; being roasted, make sauce with some
of the stuffing, verjuyce, the gravy that drops from them, and some
sugar, and serve the olives on it.
_To roast a Leg or Fillet of Veal._
Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
the yolks of two or three raw eggs, mix them with suet, stuff it and
roast it; then make sauce with the gravy that dripped from it, blow
off the fat, and give it two or three warms on the fire, and put to
it the juyce of two or three oranges.
_To roast Veal in pieces._
Take a leg of veal, and cut it into square pieces as big as a hens
egg, season them with pepper, salt, some beaten cloves, and
fennil-seed; then spit them with slices of bacon between every
piece; being spitted, put the caul of the veal about them and roast
them, then make the sauce of the gravy and the juyce of oranges.
Thus you may do of veal sweet-breads, and lamb-stones.
_To roast Calves Feet._
First boil them tender and blanch them, and being cold lard them
thick with small lard, then spit them on a small spit and roast
them, serve them with a sauce made of vinegar, cinamon, sugar, and
butter.
_To roast a Calves Head with Oysters._
Take a Calves head and cleave it, take out the brains and wash them
very well with the head, cut out the tongue, and boil, blanch, and
parboil the brains, as also the head and tongue; then mince the
brain and tongue with a little sage, oysters, marrow, or beef-suet
very small, mix with it three or four yolks of eggs, beaten ginger,
pepper, nutmeg, grated bread, salt, and a little sack, this being
done, then take the calves head, and fill it with this composition
where the brains and tongue lay: bind it up close together, spit it,
and stuff it with oysters, compounded with nutmeg, mace, tyme,
graded bread, salt, and pepper: Mix all these with a little vinegar,
and the white of an egg, and roul the oysters in it; stuff the head
with it as full as you can, and roast it thorowly, setting a dish
under it to catch the gravy, wherein let there be oysters, sweet
herbs minced, a little white wine and slic't nutmeg; when the head
is roasted, set the dish wherein the sauce is on the coals to stew a
little, then put in a peice of butter, the juyce of an orange, and
salt, beating it up thick together, dish the head, and put the sauce
to it, and serve it hot to the table.
_Several Sauces for roast Veal._
1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.
3. Vinegar and butter.
4. All manner of sweet herbs chopped small with the yolks of two or
three eggs, and boil them in vinegar, butter, a few bread crumbs,
currans, beaten cinamon, sugar, and a whole clove or two, put it
under the veal, with slices of orange and lemon about the dish.
5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and
strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and
verjuyce, boil'd to an indifferent height or thickness, with a few
whole cloves.
_To roast red Deer._
Take a side, or half hanch, and either lard them with small lard, or
stick them with cloves; but parboil them before you lard them, then
spit and roast them.
_Sauces for red Deer._
1. The gravy and sweet herbs chopped small and boil'd together, or
the gravy only.
2. The juyce of oranges or lemons, and gravy.
3. A Gallendine sauce made with strained bread, vinegar, claret
wine, cinamon, ginger, and sugar; strain it, and being finely beaten
with the spices boil it up with a few whole cloves and a sprig of
rosemary.
4. White bread boil'd in water pretty thick without spices, and put
to it some butter, vinegar, and sugar.
If you will stuff or farse any venison, stick them with rosemary,
tyme, savory, or cloves, or else with all manner of sweet herbs,
minced with beef-suet, lay the caul over the side or half hanch,
and so roast it.
_To roast pork with the Sauces belonging to it._
Take a chine of Pork, draw it with sage on both sides being first
spitted, then roast it; thus you may do of any other Joynt, whether
Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
being salted a night of two.
_Sauces._
1. Gravy, chopped sage, and onions boil'd together with some pepper.
2. Mustard, vinegar, and pepper.
3. Apples pared, quartered, and boil'd in fair water, with some
sugar and butter.
4. Gravy, onions, vinegar, and pepper.
_To roast Pigs divers ways with their different sauces._
_To roast a Pig with the hair on._
Take a pig and draw out his intrails or guts, liver and lights, draw
him very clean at vent, and wipe him, cut off his feet, truss him,
and prick up the belly close, spit it, and lay it to the fire, but
scorch it not, being a quarter roasted, the skin will rise up in
blisters from the flesh; then with your knife or hands pull off the
skin and hair, and being clean flayed, cut slashes down to the
bones, baste it with butter and cream, being but warm, then bread it
with grated white bread, currans, sugar, and salt mixed together,
and thus apply basting upon dregging, till the body be covered an
inch thick; then the meat being throughly roasted, draw it and serve
it up whole, with sauce made of wine-vinegar, whole cloves, cinamon,
and sugar boiled to a syrrup.
_Otherways._
You may make a pudding in his belly, with grated bread, and some
sweet herbs minced small, a little beef-suet also minced, two or
three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt,
pepper, _&c._ Dredge it or bread it with flower, bread, sugar,
cinamon slic't nutmeg.
_To dress a Pig the French way._
Take and spit it, the Pig being scalded and drawn, and lay it down
to the fire, and when the Pig is through warm, take off the skin,
and cut it off the spit, and divide it into twenty pieces, more or
less, (as you please) then take some white-wine, and some strong
broth, and stew it therein with an onion or two minc't very small,
and some stripped tyme, some pepper, grated nutmeg, and two or three
anchoves, some elder vinegar, a little butter, and some gravy if you
have it; dish it up with the same liquor it was stewed in, with some
French bread in slices under it, with oranges, and lemons upon it.
_To roast a Pig the plain way._
Scald and draw it, wash it clean, and put some sage in the belly,
prick it up, and spit it, roast it and baste with butter, and salt
it; being roasted fine and crisp, make sauce with chopped sage and
currans well boil'd in vinegar and fair water, then put to them the
gravy of the Pig, a little grated bread, the brains, some
barberries, and sugar, give these a warm or two, and serve the Pig
on this sauce with a little beaten butter.
_To roast a Pig otherways._
Take a Pig, scald and draw it, then mince some sweet herbs, either
sage or penny-royal, and roul it up in a ball with some butter,
prick it up in the pigs belly and roast him; being roasted, make
sauce with butter, vinegar, the brains, and some barberries.
_Otherways._
Draw out his bowels, and flay it but only the head-truss the head
looking over his back; and fill his belly with a pudding made of
grated bread, nutmeg, a little minced beef-suet, two or three yolks
of raw eggs, salt, and three or four spoonfuls of good cream, fill
his belly and prick it up, roast it and baste it with yolks of eggs;
being roasted, wring on the juyce of a lemon, and bread it with
grated bread, pepper, nutmeg, salt, and ginger, bread it quick with
the bread and spices.
Then make sauce with vinegar, butter, and the yolks of hard eggs
minced, boil them together with the gravy of the Pig, and serve it
on this sauce.
_To roast Hares with their several stuffings and sauces._
Take a hare, flay it, set it, and lard it with small lard, stick it
with cloves, and make a pudding in his belly with grated bread,
grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and
sugar; make it good, and stiff, fill the hare and roast it: if you
would have the pudding green, put juyce of spinage, if yellow,
saffron.
_Sauce._
Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans
strained, muskefied bisket-bread, beaten into powder, sugar, and
cloves, all boiled up as thick as water-grewel.
_To roast a Hare with the skin on._
Draw a hare (that is, the bowels out of the body) wipe it clean, and
make a farsing or stuffing of all manner of sweet herbs, as tyme,
winter-savory, sweet Marjoram, and parsley, mince them very small,
and roul them in some butter, make a ball thereof, and put it in the
belly of the hare, prick it up close, and roast it with the skin and
hair on it, baste it with butter, and being almost roasted flay off
the skin, and stick a few cloves on the hare; bread it with fine
grated manchet, flower, and cinamon, bread it good and thick, froth
it up, and dish it on sauce made of grated bread, claret-wine,
wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to
an indifferency.
_Several Sauces belonging to Rabits._
1. Beaten butter, and rub the dish with a clove of garlick.
2. Sage and parsley minced, roul it in a ball with some butter,
and fill the belly with this stuffing.
3. Beaten butter with lemon and pepper.
4. In the French fashion, onions minced small and fried,
and mingled with mustard and pepper.
5. The rabits being roasted, wash the belly with the gravy of
mutton, and add to it a slice or two of lemon.
_To roast Woodcocks in the English Fashion._
First pull and draw them, then being washt and trust, roast them,
baste them with butter, and save the gravy, then broil toasts and
butter them; being roasted, bread them with bread and flower, and
serve them in a clean dish on the toast and gravy.
_Otherways in the French Fashion._
Being new and fresh kil'd that day you use them, pull, truss, & lard
them with a broad piece of lard or bacon pricked over the breast:
being roasted, serve them on broil'd toast, put in verjuyce, or the
juyce of orange with the gravy, and warmed on the fire.
Or being stale, draw them, and put a clove or two in the bellies,
with a piece of bacon.
_To roast a Hen or Pullet._
Take a Pullet or Hen full of eggs, draw it and roast it; being
roasted break it up, and mince the brauns in thin slices, save the
wings whole, or not mince the brauns, and leave the rump with the
legs whole; stew all in the gravy and a little salt.
Then have a minced lemon, and put it into the gravy, dish the minced
meat in the midst of the dish, and the thighs, wings, and rumps
about it. Garnish the dish, with oranges and lemons quartered, and
serve them up covered.
_Sauce with Oysters and Bacon._
Take Oysters being parboil'd and clenged from the grunds, mingle
them with pepper, salt, beaten nutmeg, time, and sweet marjoram,
fill the Pullets belly, and roast it, as also two or three ribs of
interlarded bacon, serve it in two pieces into the dish with the
pullet; then make sauce of the gravy, some of the oysters liquor,
oysters and juice of oranges boil'd together, take some of the
oysters out of the pullets belly, and lay on the breast of it, then
put the sauce to it with slices of lemon.
_Sauce for Hens or Pullets to prepare them to roast._
Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
fat or lean with a piece or slice of bacon over it, and a peice of
interlarded bacon in the belly, seasoned with nutmeg, and pepper,
and stuck with cloves.
Then for the sauce take the yolks of six hard eggs minced small, put
to them white-wine, or wine vinegar, butter, and the gravy of the
hen, juyce of orange, pepper, salt, and if you please add thereto
mustard.
_Several other Sauces for roast Hens._
1. Take beer, salt, the yolks of three hard eggs, minced small,
grated bread, three or four spoonfuls of gravy; and being almost
boil'd, put in the juyce of two or three oranges, slices of a lemon
and orange, with lemon-peel shred small.
2. Beaten butter with juice of lemon or orange, white or claret
wine.
3. Gravy and claret wine boil'd with a piece of an onion, nutmeg,
and salt, serve it with the slices of orange or lemons, or the juyce
in the sauce.
4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and
rub the dish with a clove of garlick.
5. Take the yolks of hard eggs and lemon peel, mince them very
small, and stew them in white-wine, salt, and the gravy of the fowl.
_Several Sauces for roast Chickens._
1. Gravy, and the juyce or slices of orange.
2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
3. Butter and vinegar boil'd together, put to it a little sugar,
then make thin sops of bread, lay the roast chicken on them, and
serve them up hot.
4. Take sorrel, wash and stamp it, then have thin slices of manchet,
put them in a dish with some vinegar, strained sorrel, sugar, some
gravy, beaten cinamon, beaten butter, and some slices of orange or
lemon, and strew thereon some cinamon and sugar.
5. Take slic't oranges, and put to them a little white wine,
rose-water, beaten mace, ginger, some sugar, and butter; set them on
a chafing dish of coals and stew them; then have some slices of
manchet round the dish finely carved, and lay the chickens being
roasted on the sauce.
6. Slic't onions, claret wine, gravy, and salt boil'd up.
_Sauces for roast Pigeons or Doves._
1. Gravy and juyce of orange.
2. Boil'd parsley minced, and put amongst some butter and vinegar
beaten up thick.
3. Gravy, claret wine, and an onion stewed together, with a little
salt.
4. Vine-leaves roasted with the Pigeons minced and put in
claret-wine and salt, boil'd together, some butter and gravy.
5. Sweet butter and juyce of orange beat together, and made thick.
6. Minced onions boil'd in claret wine almost dry, then put to it
nutmeg, sugar, gravy of the fowl, and a little pepper.
7. Or gravy of the Pigeons only.
_Sauces for all manner of roast Land-Fowl, as Turkey, Bustard,
Peacock, Pheasant, Partridge_, &c.
1. Slic't onions being boil'd, stew them in some water, salt,
pepper, some grated bread, and the gravy of the fowl.
2. Take slices of white-bread and boil them in fair water with two
whole onions, some gravy, half a grated nutmeg, and a little salt;
strain them together through a strainer, and boil it up as thick as
water grewel; then add to it the yolks of two eggs dissolved with
the juyce of two oranges, _&c._
3. Take thin slices of manchet, a little of the fowl, some sweet
butter, grated nutmeg, pepper, and salt; stew all together, and
being stewed, put in a lemon minced with the peel.
4. Onions slic't and boil'd in fair water, and a little salt, a few
bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
and some lemon-peel finely minced, and boil'd all together: being
almost boil'd put in the juyce of an orange, beaten butter, and the
gravy of the fowl.
5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron,
cloves, juyce of orange, and strong broth, strain and boil them
together pretty thick.
6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket
stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
cloves, juyce of oranges and sugar, and boil it not too thick.
7. Boil carrots and quinces, strain them with rose vinegar, and
verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few
whole cloves, and a little musk.
8. Take a manchet, pare off the crust and slice it, then boil it in
fair water, and being boil'd some what thick put in some white wine,
wine vinegar, rose, or elder vinegar, some sugar and butter, _&c._
9. Almond-paste and crumbs of manchet, stamp them together with some
sugar, ginger, and salt, strain them with grape-verjuyce, and juyce
of oranges; boil it pretty thick.
_Sauce for a stubble or fat Goose._
1. The Goose being scalded, drawn, and trust, put a handful of salt
in the belly of it, roast it, and make sauce with sowr apples
slic't, and boil'd in beer all to mash, then put to it sugar and
beaten butter. Sometime for veriety add barberries and the gravy of
the fowl.
2. Roast sowr apples or pippins, strain them, and put to them
vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
mustard, and boil'd onions strained and put to it.
_Sauces for a young stubble Goose._
Take the liver and gizzard, mince it very small with some beets,
spinage, sweet herbs, sage, salt, and some minced lard; fill the
belly of the goose, and sow up the rump or vent, as also the neck;
roast it, and being roasted, take out the farsing and put it in a
dish, then add to it the gravy of the goose, verjuyce, and pepper,
give it a warm on the fire, and serve it with this sauce in a clean
dish.
The French sauce for a goose is butter, mustard, sugar, vinegar, and
barberries.
_Sauce for a Duck._
Onions slic't and carrots cut square like dice, boil'd in
white-wine, strong broth, some gravy, minced parsley, savory
chopped, mace, and butter; being well stewed together, it will serve
for divers wild fowls, but most proper for water fowl.
_Sauces for Duck and Mallard in the French fashion._
1. Vinegar and sugar boil'd to a syrrup, with two or three cloves,
and cinamon, or cloves only.
2. Oyster liquor, gravy of the fowl, whole onions boil'd in it,
nutmeg, and anchove. If lean, farse and lard them.
_Sauces for any kind of roast Sea Fowl, as Swan, Whopper,
Crane, Shoveler, Hern, Bittern, or Geese._
Make a gallendine with some grated bread, beaten cinamon, and
ginger, a quartern of sugar, a quart of claret wine, a pint of wine
vinegar, strain the aforesaid materials and boil them in a skillet
with a few whole cloves; in the boiling stir it with a spring of
rosemary, add a little red sanders, and boil it as thick as water
grewel.
_Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._
Stamp sorrel with white-bread and pared pipkins in a stone or wooden
mortar, put sugar to it, and wine vinegar, then strain it thorow a
fine cloth, pretty thick, dish it in saucers, and scrape sugar
on it.
_Otherways._
Mince sorrel and sage, and stamp them with bread, the yolks of hard
eggs, pepper, salt, and vinegar, but no sugar at all.
_Or thus._
Juyce of green white, lemon, bread, and sugar.
_To make divers sorts of Vinegar._
Take good white-wine, and fill a firkin half full, or a lesser
vessel, leave it unstopped, and set it in some hot place in the sun,
or on the leads of a house, or gutter.
If you would desire to make vinegar in haste, put some salt, pepper,
sowr leven mingled together, and a hot steel, stop it up and let the
Sun come hot to it.
If more speedy, put good wine into an earthen pot or pitcher, stop
the mouth with a piece of paste, and put it in a brass pan or pot,
boil it half an hour, and it will grow sowr.
Or not boil it, and put into it a beet root, medlars, services,
mulberries, unripe flowers, a slice of barley bread hot out of the
oven, or the blossoms of services in their season, dry them in the
sun in a glass vessel in the manner, of rose vinegar, fill up the
glass with clear wine vinegar, white or claret wine, and set it in
the sun, or in a chimney by the fire.
_To make Vinegar of corrupt Wine._
Boil it, and scum it very clean, boil away one third part, then put
it in a vessel, put to it some charnel, stop the vessel close, and
in a short time it will prove good vinegar.
_To make Vinegar otherways._
Take six gallons of strong ale of the first running, set it abroad
to cool, and being cold put barm to it, and head it very thorowly;
then run it up in a firkin, and lay it in the sun, then take four or
five handfuls of beans, and parch them on a fire-shovel, or pan,
being cut like chesnuts to roast, put them into the vinegar as hot
as you can, and stop the bung-hole with clay; but first put in a
handful of rye leven, then strain a good handful of salt, and put in
also; let it stand in the sun from _May_ to _August_, and then take
it away.
_Rose Vinegar._
Keep Roses dried, or dried Elder flowers, put them into several
double glasses or stone bottles, write upon them, and set them in
the sun, by the fire, or in a warm oven; when the vinegar is out,
put in more flowers, put out the old, and fill them up with the
vinegar again.
_Pepper Vinegar._
Put whole pepper in a fine clothe, bind it up and put it in the
vessel or bottle of vinegar the space of eight Days.
_Vinegar for Digestion and Health._
Take eight drams of Sea-onions, a quart of vinegar, and as much
pepper as onions, mint, and Juniper-berries.
_To Make strong Wine Vinegar into Balls._
Take bramble berries when they are half ripe, dry them and make them
into powder, with a little strong vinegar, make little balls, and
dry them in the sun, and when you will use them, take wine and heat
it, put in some of the ball or a whole one, and it will be turned
very speedily into strong vinegar.
_To make Verjuyce._
Take crabs as soon as the kernels turn black, and lay them in a heap
to sweat, then pick them from stalks and rottenness; and then in a
long trough with stamping beetles stamp them to mash, and make a bag
of course hair-cloth as square as the press; fill it with stamped
crabs, and being well pressed, put it up in a clean barrel or
hogs-head.
_To make Mustard divers ways._
Have good seed, pick it, and wash it in cold water, drain it, and
rub it dry in a cloth very clean; then beat it in a mortar with
strong wine-vinegar; and being fine beaten, strain it and keep it
close covered. Or grind it in a mustard quern, or a bowl with a
cannon bullet.
_Otherways._
Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
butter, milk, white-wine, claret, or juyce of cherries.
_Mustard of Dijon, or French Mustard._
The seed being cleansed, stamp it in a mortar, with vinegar and
honey, then take eight ounces of seed, two ounces of cinamon, two of
honey, and vinegar as much as will serve, good mustard not too
thick, and keep it close covered in little oyster-barrels.
_To make dry Mustard very pleasant in little Loaves or Cakes
to carry in ones Pocket, or to keep dry for use at any time._
Take two ounces of seamy, half an ounce of cinamon, and beat them in
a mortar very fine with a little vinegar, and honey, make a perfect
paste of it, and make it into little cakes or loaves, dry them in
the sun or in an oven, and when you would use them, dissolve half a
loaf or cake with some vinegar, wine, or verjuyce.
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