them, and mince them very fine; season them with Nutmeg, Ginger and
Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
into thin round slices, and upon every slice of Limon lay one spoonful
of it.
Then fry them, and serve them in upon some Sippets, and pour over them
Sack, Sugar and butter.
183. _To make Apple Puffs._
Take a Pomewater, or any other Apple that is not hard or harsh in taste,
mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
and beat them together with the back of a Spoon, season them with
Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
Spoon into hot Butter, and fry them, then serve them in with the juice
of an Orange and a little Sugar and Butter.
184. _To make Kickshaws, to bake or fry in what shape you please._
Take some Puff-paste and roul it thin, if you have Moulds work it upon
them with preserved Pippins, and so close them, and fry or bake them,
but when you have closed them you must dip them in the yolks of Eggs,
and that will keep all in; fill some with Goosberries, Rasberries, Curd,
Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
what you like best, either of them being seasoned before you put them in
according to your mind, and when they are baked or fryed, strew Sugar on
them, and serve them in.
185. _To make an_ Italian _Pudding._
Take a penny white loaf and pare off the crust, then cut it like Dice,
then take some Beef Suet shred small, and half a pound of Raisins of the
Sun stoned, with as many Currans, mingle them together and season them
with beaten Spice and a little Salt, wet them with four Eggs, and stir
them gently for fear of breaking the Bread, then put it in a dish with a
little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
and so butter a dish and bake it, then strew on Sugar and serve it.
186. _To hash Calves Tongues._
Boil them tender and pill them, then lard them with Limon Pill, and lard
them also with fat Bacon, then lay them to the Fire and half rost them;
then put them in a Pipkin with Claret Wine, whole Spice and sliced
Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
boil all together and serve them in upon Toasts. Thus you may do with
Sheeps Tongues also.
187. _To boil a Capon._
Take strong Mutton Broth, and truss a Capon, and boil him in it with
some Marrow and a little Salt in a Pipkin, when it is tender, then put
in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
stoned and sliced, Potato Roots boiled and blanched, large Mace and
Nutmeg sliced, boil all these together with a quarter of a pint of
Verjuyce, then dish the Capon, and add to the Broth the yolks of six
Eggs beaten with Sack, and so serve it; garnish dish with several sorts
of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
upon every slice.
188. _To boil a Capon with Rice._
Truss your Capon and boil him in water and salt, then take a quarter of
a pound of Rice, first boiled in Milk, and put in with some whole Spice
and a little Salt, when it is almost enough put in a little Rosewater,
and half a pound of Almonds blanched and beaten, strain them in, and put
in some Cream and Sugar, then when your Capon is enough, lay it in a
dish, and pour the Broth thereon; garnish your Dish as you please, and
serve it in.
189. _To boil a Capon with Pippins._
Parboil your capon after it is trussed, then put it into a pipkin with
Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
a little water, and put them in, then lay your Capon into a Dish, and
lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
Eggs and put into your Broth, with a little Sack, and pour it over your
Capon; Garnish your Dish and serve it in.
190. _To boil Chickens with Lettuce the very best way._
Parboil your Chickens and cut them in Quarters, and put them into a
Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
and some Marrow, and some Cloves, and a little Salt, and a little Limon
Pill; then take good store of hard Lettuce, cut them in halves and wash
them, and put them in; then put in Butter and Sack and white Wine, with
a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
Fire, and when they be enough, serve them in with Toasts of white Bread
for Sippets; Garnish the Dish with Limon and Barberies, and what else
you please; thus you may do Pigeons.
190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
with Grapes or with Goosberries._
Truss your Rabbit whole, and boil it in some Mutton Broth till it be
tender;
Then take a pint of White Wine, and a good handful of Spinage chopped,
the yolks of hard Eggs cut in quarters, put these to the Rabbit with
some large Mace; a Fagot of sweet Herbs and a little Salt and some
Butter, let them boil together a while, then take your Rabbet and lay it
in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
scalded with Sugar, and pour your Broth over it.
191. _To boil a Rabbit with Claret Wine._
Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.
192. _To boil a wild Duck._
Truss and parboil it, then half rost it, then carve it, and save the
Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
Claret Wine, and a little Salt, put your Duck with all the forenamed
things into it, and let them boil till it be enough, then put in butter
and sugar, and serve it in upon Sippets.
193. _To boil a tame Duck._
Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.
194. _To boil Pigeons with Capers and Samphire._
Truss your Pigeons, and put them into a Pipkin with some Mutton broth
and white Wine, a bundle of sweet herbs, when they are boiled, lay them
into a Dish, then take some of the broth with some Capers and Limon
sliced, and some butter, heat these together and pour over them; then
fry thin slices of Bacon, and lay upon them, and some Samphire washed
from the Salt, and some slices of Limon; Garnish your Dish with the same
and serve it in.
195. _To boil Sausages._
Take two pounds of Sausages, and boil them with a quart of Claret Wine
and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
little Butter, when they are enough, serve them in with this Liquor and
some Mustard in Sawcers.
196. _To boil Goose Giblets._
Boil them with water and salt, and a bundle of sweet herbs, Onions and
whole spice, when they are enough, put in Verjuice and Butter, and some
Currans plumped, and serve them upon Sippets.
Thus you may dress Swans Giblets.
197. _To boil Giblets with Roots and good Herbs._
Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
herbs, Turneps and Carots sliced, with good store of Spinage and a
little salt; when they are enough, serve them upon Sippets.
And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
Dish with Parsley and pickled Barberries.
198. _To smoor a Neck of Mutton._
Cut your Steaks, and put them into a Dish with some Butter, then take a
Faggot of sweet herbs and some gross Pepper and a little Salt, and put
them to them; cover your Dish, and let them stew till they are enough,
turning them sometimes, then put in a little Claret Wine and Anchovies,
and serve them upon Sippets.
199. _To smoor Veal._
Cut thin slices of Veal and hack them over with the back of a Knife,
then lard them with Lard, and Fry them with strong Beer or Ale till they
be enough, then stew them in Claret wine with some whole Spice and
Butter and a little salt.
Garnish your Dish with Sausages fryed; and with Barberries, to serve
them in.
200. _To smoor Steaks of Mutton another way._
Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
little salt, a bundle of herbs, and a little Limon Pill, then put it
into a Pipkin with some sliced Limon, without the Rind, and some of the
Liquor it was fried in, and Butter and a little Parslie, boil all
together till you see it be enough, then serve it in, and garnish your
Dish with Limon and Barberries.
201. _To smoor Chickens._
Cut them in Joints and fry them with sweet Butter, then take white Wine,
Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
a little Sugar, Verjuice and Butter, let these and your fried Chicken
boil together, then fry the Leaves of Clary with Eggs, put in a little
Salt to your Chickens, and when they are enough, serve them in this
fried Clary, and garnish your Dish with Barberries.
202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
by themselves._
Take any of these and parboil them in their own Liquor, then dry them,
flower them, and fry them, then put them into a Pipkin with Claret wine,
whole Spice and Anchovies, and a little butter, so let them stew
together, and serve them in either with a Duck, or by themselves, as you
like best.
204. [Transcriber's note: so numbered in original] _To dress Calves
feet._
Take Calves feet tenderly boiled, and slit them in the middle, then put
them in a Dish with sweet Butter, Parsley and Onions chopped a little
Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
let all these stew together till they are enough, then lay your Calves
feet in a Dish, and pour the Sauce over them, then strew some raw
Parsley and hard Eggs chopped together over them with slices of Limon
and Barberries.
205. _To hash Neats tongues._
Boil them and blanch them, and slice them thin then take Raisins of the
Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
wine with a little salt; boil all these together with some sweet butter,
verjuice and sugar; when they are enough, serve them in and thicken the
Sauce with yolks of Eggs; garnish your Dish with Barberries.
206. _Another way to hash Neats Tongues._
Boil Neats Tongues very tender, peel them and slice them thin, then take
strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
boil all these together with some butter till they be enough; garnish
your Dish as before.
207. _To boil Chickens in white-broth._
Take three Chickens and truss them, then take two or three blades of
Mace, as many quartered Dates, four or five Lumps of Marrow, a little
Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
a Pint of Sack, first boil your Chickins in Mutton broth, and then add
these things to them, and let them boil till they are enough, then lay
your Chickens in a Dish, and strain some Almonds blanched and beaten
into it, serve it upon Sippets of French Bread; garnish your Dish with
hard Eggs and Limons.
208. _To boil Partridges._
Put two or three Partridges into a Pipkin with as much water as will
cover them, then put in three or four blades of Mace, one Nutmeg
quartered, five or six Cloves, a piece of sweet Butter, two or three
Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
break them, and put them into the Pipkin with the rest, and a little
Salt, when they are enough, lay them in a Dish, and pour this Broth over
them, then garnish your Dish with hard Eggs and sliced Limon, and serve
it in.
209. _To boil a Leg of Mutton._
Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
Nutmeg, boil it in water and Salt, but not too much, then put some of
that broth into another Pot, with three or four blades of Mace, some
Currans and Salt, boil them till half be consumed, then put in some
sweet Butter, and some Capers and a Limon cut like Dice with the Rind
on, a little Sack, and the yolks of two hard Eggs minced; then lay your
Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
Sugar on the sides of your Dish, and lay on slices of Limon and
Barberries.
210. _To stew Trouts._
Put two Trouts into a fair dish with some white Wine, sweet butter, and
a little whole Mace, a little Parsley, Thyme and Savory minced, then put
in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
serve it on Sippets, and pour this over it, and garnish your Dish with
Limon and Barberries, and serve them in: you may add Capers to it if you
please, and you may do other Fish in this manner.
211. _To boil Eels in Broth to serve with them._
Flay and wash your Eels and cut them in pieces about a handful long,
then put them into a pot with so much Water as will cover them, a little
Pepper and Mace, sliced Onions, a little grated bread, and a little
Yest, a good piece of sweet butter, some Parsley, Winter Savory and
Thyme shred small; let them boil softly half an hour, and put in some
Salt, with some Currans; when it is enough, put in Verjuice and more
Butter, and so serve it; Garnish your Dish with Parsley, Limon and
Barberries, put Sippets in your Dish.
212. _To boil a Pike with Oysters._
Take a fair Pike and gut it and wash it, and truss it round with the
tail in the mouth, then take white Wine, Water and Salt, with a bundle
of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
tie up your Pike in a Cloth, and put it in, and let it boil till it
swims, for then it is enough; then take the Rivet of the Pike, and a
Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
these just named things with some Butter and Anchovies, and pour over
it; garnish your Dish as you please.
213. _To make a grand Sallad._
Take a fair broad brimm'd dish, and in the middle of it lay some pickled
Limon Pill, then lay round about it each sort by themselves, Olives,
Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
pickled, and little Cucumbers pickled, and Barberries pickled, and
Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.
Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and
some Candied Eringo roots.
214. _To rost Pig with a Pudding in his Belly._
Take a fat Pig and truss his head backward loking over his back, then
make such Pudding as you like best, and fill his belly with it, your
Pudding must be stiff, then sew it up, and rost your Pig, when it is
almost enough, wring upon it the Juice of a Limon, and when you are
ready to take it up, wash it over with yolks of Eggs, and before they
can dry, dredge it with grated bread mixed with a little Nutmeg and
Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
hard Eggs minced.
215. _To rost a Leg of Mutton with Oisters._
Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
when it is half rosted cut off some of the under side of the fleshy end,
in little thin Bits, then take a Pint of Oisters and the Liquor of them,
a little Mace, sweet Butter and Salt, put all these with the Bits of
Mutton into a Pipkin till half be consumed; then Dish your Mutton and
pour this Sauce over it, strew Salt about the Dish side and serve it in.
216. _To make a Steak-Pie._
Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
your Paste into your Baking Pan, and lay Butter in the bottom, then lay
in your steaks, and a little large Mace, and cover it with Butter, so
close it, and bake it; and against it is baked, have in readiness good
store of boiled Parslie minced fine, and drained from the water, some
white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
and put in this Sauce, and shake it well, and serve it to the Table; it
is not so good cold as hot.
217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._
Take either of these, and lard it with Lard, and stick it thick with
Rosemary, then roft it with a quick fire, but do not lay it too near;
baste it with sweet butter: then take half a Pint of Claret wine, a
little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
five or six whole Cloves, a little grated bread, and when it is boiled
enough, put in a little Sweet butter, a little Vinegar, and a very
little Salt, when your meat is rosted, serve it in with Sauce, and strew
salt about your Dish.
218. _To rost a Capon with Oysters and Chesnuts._
Take some boiled Chesnuts, and take off their shells, and take as many
parboil'd Oysters, then spit your Capon, and put these into the belly of
it, with some sweet Butter, rost it and bast it with sweet Butter, save
the Gravie, and some of the Chesnuts, and some of the Oysters, then add
to them half a Pint of Claret Wine, and a pice of sweet Butter and a
little Pepper, and a little Salt, stew these altogether till the Capon
be ready, then serve them in with it; Garnish your Dish as you please.
219. _To rost Shoulder or Fillet of Veal with farcing herbs._
Wash your meat and parboil it a little, then take Parsley,
Winter-savory, and Thyme, of each a little minced small, put to them the
yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
Salt, add also some Suet minced small; work all these with the yolk of a
raw Egg, and stuff your Meat with it, but save some, and set it under
the meat while it doth rost, when your meat is almost rosted enough, put
to these in the Dish, a quarter of a pint of White Wine Vinegar, and
some Sugar, when your meat is ready, serve it in with this Sauce, and
strew on Salt.
220. _To make boiled Sallads._
Boil some Carots very tender, and scrape them to pieces like the Pulp of
an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
when they begin to dry put in more Butter and a little Salt, so serve
them to the Table, thus you may do Lettuce, or Spinage or Beets.
221. _To boil a Shoulder of Veal._
Take a Shoulder of Veal and half boil it in Water and Salt, then slice
off the most part of it, and save the Gravie; then take that sliced
meat, and put it in a Pot with some of the Broth that boiled it, a
little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
thin, a Pound of Sausages out of their skins, and rolled in the yolks of
Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
one Pint of Oisters, some sweet herbs, and a little Salt, stew them
together, then take the bone of Veal and broil it and Dish it, then add
to your Liquor a little Butter, and some minced Limon with the Rind, a
Shelot or two sliced, and pour it over, then lay on it some fryed
Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
it in.
222. _To boil a Neck of Mutton._
Boil it in water and salt, then make sauce for it with Samphire and a
little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
of hard Eggs minced, some sweet herbs and a little salt, let these boil
together half an hour or more:
Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
and pour it on; garnish your Dish with the hard Whites of Eggs and
Parsley minced together, with sliced Limon, so serve it; thus you may
dress a Leg or a Brest of Mutton if you please.
223. _To stew a Loin of Mutton._
Cut your meat in Steaks, and put it into so much water as will cover it,
when it is scummed, put to three or four Onions sliced, with some
Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
in sliced Bacon and some sweet herbs minced small, some Vinegar and
Salt, when it is ready, put in some Capers, then dish your Meat upon
Sippets and serve it in, and garnish your Dish with Barberries and
Limon.
224. _To boil a Haunch of Venison._
Boil it in water and salt, with some Coleflowers and some whole spice;
then take some of the Broth, a little Mace, and a Cows Udder boiled
tender and sliced thin, a little Horse-radish root searced, and a few
sweet herbs; boil all these together, and put in a little Salt, when
your Venison is ready, dish it, and lay your Cows Udder and the
Coleflowers over it, then beat up your Sauce, and pour over it; then
garnish your Dish with Limon and Parsley and Barberries, and so serve
it; this Sauce is also good with a powdered Goose boiled, but first
larded.
225. _To make white Broth with Meat or without._
Take a little Mutton broth, and as much of Sack, and boil it with whole
Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
enough, or very near, strain in some blanched Almonds, then thicken it
with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
it in with thin slices of white Bread:
Garnish with stewed Prunes, and some plumped Raisins.
This may be served in also with any meat proper for to be served with
white Broth.
226. _To make good stewed Broth._
Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
great Pot with water and a little Salt, when it boiles, and is skimmed,
put in some whole Spice, and some Raisins and Currans, then put in some
Manchet sliced thin, and soaked in some of the Broth, when it is almost
enough, put in some stewed Prunes, then Dish your Meat, and put into
your Broth a little Saffron or red Saunders, some white Wine and Sugar,
so pour it over your Meat, and serve it in; Garnish your Dish with
Prunes, Raisins and fine Sugar.
227. _To stew Artichokes._
Take the bottoms of Artichokes tenderly boiled, and cut them in
Quarters, stew them with white Wine, whole Spice and Marrow, with a
little Salt:
When they are enough, put in Sack and Sugar, and green Plumbs preserved,
so serve them; garnish the Dish with Preserves.
228. _To stew Pippins._
Take a pound of Pippins, pare them and core them, and cut them in
quarters.
Then take a pint of water and a pound of fine Sugar, and make a Syrup,
and scum it, then put in your Pippins and boil them up quick, and put in
a little Orange or Limon Pill very thin; when they are very clear, and
their Syrup almost wasted, put in the juice of Orange and Limon, and
some Butter; so serve them in upon Sippets, and strew fine Sugar about
the Dish sides.
229. _To make a Sallad with fresh Salmon._
Your Salmon being boiled and souced, mince some of it small with Apples
and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
Table: Garnish your Dish with Limon and Capers.
230. _To rost a Shoulder of Mutton with Oisters._
Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
mixed with beaten Eggs and a little Salt, take some great Oisters, and
being dried from their Liquor, dip them in these Eggs, and fry them a
little, then stuff your meat well with them, then save some of them for
sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
Salt, save the Gravie, and put it with the Oisters into a Dish to stew
with some Anchovies, and Claret Wine: when your meat is enough, rub the
Dish with a Shelot, and lay your meat in it, and then put some Capers
into your Sauce, and pour over it, so serve it in; Garnish your Dish
with Olives, Capers, and Samphire.
231. _To rost a Calves Head with Oisters._