[Unless otherwise noted, spelling and punctuation are unchanged. Errors are listed at the end of the text.]
THE Accomplisht Cook, OR THE ART & MYSTERY OF COOKERY.
Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language.
Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of Pastes; the best Directions for all sorts of Kickshaws, also the Terms of CARVING and SEWING.
An exact account of all Dishes for all Seasons of the Year, with other A-la-mode Curiosities.
The Fifth Edition, with large Additions throughout the whole work: besides two hundred Figures of several Forms for all manner of bak'd Meats, (either Flesh, or Fish) as, Pyes Tarts, Custards; Cheesecakes, and Florentines, placed in Tables, and directed to the Pages they appertain to.
Approved by the fifty five Years Experience and Industry of ROBERT MAY; in his Attendance on several Persons of great Honour.
London, Printed for Obadiah Blagrave at the Bear and Star in St. Pauls Church-Yard, 1685.
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[Added by transcriber using author's section headings.]
Directions for the order of carving Fowl.
Bills of Fare for every Season in the Year
SECTION I: Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.
To make several sorts of Puddings. Sheeps Haggas Puddings. To make any kind of sausages. To make all manner of Hashes. Pottages. Divers made Dishes or Capilotado's.
SECTION II: An hundred and twelve excellent wayes for the dressing of Beef.
SECTION III: The A-la-mode ways of dressing the Heads of any Beasts.
SECTION IV: The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.
SECTION V: The best way of making all manner of Sallets.
SECTION VI: To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies.
SECTION VII: The most Excellent Ways of making All sorts of Puddings.
SECTION VIII: The rarest Ways of making all manner of Souces and Jellies.
SECTION IX: The best way of making all manner of baked Meats.
SECTION X: To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.
SECTION XI: To make all manner of made Dishes, with or without Paste.
SECTION XII: To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
SECTION XIII: The First Section for dressing of Fish. Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
SECTION XIV: The Second Section of Fish. Shewing the most Excellent Ways of Dressing of Pikes.
SECTION XV: The Third Section for dressing of Fish. The most excellent ways of Dressing Salmon, Bace, or Mullet.
SECTION XVI: The fourth Section for dressing of Fish. Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.
SECTION XVII: The Fifth Section of Fish. Shewing the best way to Dress Eels, Conger, Lump, and Soals.
SECTION XVIII: The Sixth Section of Fish. The A-la-mode ways of Dressing and Ordering of Sturgeon.
SECTION XIX: The Seventh Section of Fish. Shewing the exactest Ways of Dressing all manner of Shell-Fish.
SECTION XX: To make all manner of Pottages for Fish-Days.
SECTION XXI: The exactest Ways for the Dressing of Eggs.
SECTION XXII: The best Ways for the Dressing of Artichocks.
SECTION XXIII: Shewing the best way of making Diet for the Sick.
SECTION XXIV: Excellent Ways for Feeding of Poultrey.
[Index] THE TABLE
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To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities.
Right Honourable, and Right Worshipful,
He is an Alien, a meer Stranger in England, that hath not been acquainted with your generous House-keepings; for my own part my more particular tyes of service to you my Honoured Lords, have built me up to the height of this Experience, for which this Book now at last dares appear to the World; those times which I tended upon your Honours were those Golden Days of Peace and Hospitality when you enjoyed your own, so as to entertain and releive others.
Right Honourable, and Right Worshipful, I have not only been an eye-witness, but interested by my attendance; so as that I may justly acknowledge those Triumphs and magnificent Trophies of Cookery that have adorned your Tables; nor can I but confess to the world, except I should be Guilty of the highest Ingratitude, that the only structure of this my Art and knowledge, I owed to your costs, generous and inimitable Epences; thus not only I have derived my experience, but your Country hath reapt the Plenty of your Humanity and charitable Bounties.
Right Honourable, and Right Worshipful, Hospitality which was once a Relique of the Gentry, and a known Cognizance to all ancient Houses, hath lost her Title through the unhappy and Cruel Disturbances of these Times, she is now reposing of her lately so alarmed Head on your beds of Honour: In the mean space that our English World may know the Mecaena's and Patrons of this Generous Art, I have exposed this Volume to the Publick, under the Tuition of your Names; at whose Feet I prostrate these Endeavours, and shall for ever remain
Your most humble devoted Servant. ROBERT MAY.
From Soleby in Leicestershire, September 29. 1684.
To the Master Cooks, and to such young Practitioners of the Art of Cookery, to whom this Book may be useful.
To you first, most worthy Artists, I acknowledg one of the chief Motives that made me to adventure this Volume to your Censures, hath been to testifie my gratitude to your experienced Society; nor could I omit to direct it to you, as it hath been my ambition, that you should be sensible of my Proficiency of Endeavours in this Art. To all honest well intending Men of our Profession, or others, this Book cannot but be acceptable, as it plainly and profitably discovers the Mystery of the whole Art; for which, though I may be envied by some that only value their private Interests above Posterity, and the publick good, yet God and my own Conscience would not permit me to bury these my Experiences with my Silver Hairs in the Grave: and that more especially, as the advantages of my Education hath raised me above the Ambitions of others, in the converse I have had with other Nations, who in this Art fall short of what I have known experimented by you my worthy Country men. Howsoever, the French by their Insinuations, not without enough of Ignorance, have bewitcht some of the Gallants of our Nation with Epigram Dishes, smoakt rather than drest, so strangely to captivate the Gusto, their Mushroom'd Experiences for Sauce rather than Diet, for the generality howsoever called A-la-mode, not worthy of being taken notice on. As I live in France, and had the Language and have been an eye-witness of their Cookeries as well, as a Peruser of their Manuscripts, and Printed Authors whatsoever I found good in them, I have inserted in this Volume. I do acknowledg my self not to be a little beholding to the Italian and Spanish Treatises; though without my fosterage, and bringing up under the Generosities and Bounties of my Noble Patrons and Masters, I could never have arrived to this Experience. To be confined and limited to the narrowness of a Purse, is to want the Materials from which the Artist must gain his knowledge. Those Honourable Persons, my Lord Lumley, and others, with whom I have spent a part of my time, were such whose generous cost never weighed the Expence, so that they might arrive to that right and high esteem they had of their Gusto's. Whosoever peruses this Volume shall find it amply exemplified in Dishes of such high prices, which only these Noblesses Hospitalities did reach to: I should have sinned against their (to be perpetuated) Bounties, if I had not set down their several varieties, that the Reader might be as well acquainted with what is extraordinary, as what is ordinary in this Art; as I am truly sensible, that some of those things that I have set down will amaze a not thorow-paced Reader in the Art of Cookery, as they are Delicates, never till this time made known to the World.
Fellow Cooks, that I might give a testimony to my Countrey of the laudableness of our Profession, that I might encourage young Undertakers to make a Progress in the Practice of this Art, I have laid open these Experiences, as I was most unwilling to hide my Talent, but have ever endeavoured to do good to others; I acknowledge that there hath already been several Books publisht, and amongst the rest some out of the French, for ought I could perceive to very little purpose, empty and unprofitable Treatises, of as little use as some Niggards Kitchens, which the Reader in respect of the confusion of the Method, or barrenness of those Authors experience, hath rather been puzled then profited by; as those already extant Authors have trac't but one common beaten Road, repeating for the main what others have in the same homely manner done before them: It hath been my task to denote some new Faculty or Science, that others have not yet discovered; this the Reader will quickly discern by those new Terms of Art which he shall meet withal throughout this whole Volume. Some things I have inserted of Carving and Sewing that I might demonstrate the whole Art. In the contrivance of these my labours, I have so managed them for the general good, that those whose Purses cannot reach to the cost of rich Dishes, I have descended to their meaner Expences, that they may give, though upon a sudden Treatment, to their Kindred, Friends, Allies and Acquaintance, a handsome and relishing entertainment in all seasons of the year, though at some distance from Towns or Villages. Nor have my serious considerations been wanting amongst direction for Diet how to order what belongs to the sick, as well as to those that are in health; and withal my care hath been such, that in this Book as in a Closet, is contained all such Secrets as relate to Preserving, Conserving, Candying, Distilling, and such rare varieties as they are most concern'd in the best husbandring and huswifering of them. Nor is there any Book except that of the Queens Closet, which was so enricht with Receipts presented to her Majesty, as yet that I ever saw in any Language, that ever contained so many profitable Experiences, as in this Volume: in all which the Reader shall find most of the Compositions, and mixtures easie to be prepared, most pleasing to the Palate, and not too chargeable to the Purse; since you are at liberty to employ as much or as little therein as you please.
In this Edition I have enlarged the whole Work; and there is added two hundred several Figures of all sorts of Pies, Tarts, Custards, Cheesecakes, &c. more than was in the former: You will find them in Tables directed to the Folio they have relation to; there being such variety of Forms, the Artists may use which of them they please.
It is impossible for any Author to please all People, no more than the best Cook can fancy their Palats whose Mouths are always out of taste. As for those who make it their business to hide their Candle under a Bushel, to do only good to themselves, and not to others, such as will curse me for revealing the Secrets of this Art, I value the discharge of my own Conscience, in doing Good, above all their malice; protesting to the whole world, that I have not concealed any material Secret of above my fifty and five years Experience; my Father being a Cook under whom in my Child-hood I was bred up in this Art.
To conclude, the diligent Peruser of this Volume gains that in a small time (as to the Theory) which an Apprenticeship with some Masters could never have taught them. I have no more to do, but to desire of God a blessing upon these my Endeavours; and remain.
Yours in the most ingenious ways of Friendship, ROBERT MAY.
Sholeby in Leicestershire, Sept. 30. 1664.
A short Narrative of some Passages of the Authors Life.
For the better knowledge of the worth of this Book, though it be not usual, the Author being living, it will not be amiss to acquaint the Reader with a breif account of some passages of his Life, as also the eminent Persons (renowned for their House-keeping) whom he hath served through the whole series of his Life; for as the growth of Children argue the strength of the Parents, so doth the judgment and abilities of the Artist conduce to the making and goodness of the Work: now that such great knowledge in this commendable Art was not gained but by long experience, practise, and converse with the most able men in their times, the Reader in this breif Narrative may be informed by what steps and degrees he ascended to the same.
He was born in the year of our Lord 1588. His Father being one of the ablest Cooks in his time, and his first Tutor in the knowledge and practice of Cookery; under whom having attained to some perfection in this Art, the old Lady Dormer sent him over into France, where he continued five years, being in the Family of a noble Peer, and first President of Paris; where he gained not only the French Tongue but also bettered his Knowledge in his Cookery, and returning again into England, was bound an Apprentice in London to Mr. Arthur Hollinsworth in Newgate Market, one of the ablest Work-men in London, Cook to the Grocers Hall and Star Chamber. His Apprentiship being out, the Lady Dormer sent for him to be her Cook under Father (who then served that Honourable Lady) where were four Cooks more, such Noble Houses were then kept, the glory of that, and the shame of this present Age; then were those Golden Days wherein were practised the Triumphs and Trophies of Cookery; then was Hospitality esteemed, Neighbourhood preserved, the Poor cherished, and God honoured; then was Religion less talkt on, and more practised; then was Atheism & Schism less in fashion: then did men strive to be good, rather then to seem so. Here he continued till the Lady Dormer died, and then went again to London, and served the Lord Castlehaven, after that the Lord Lumley, that great lover and knower of Art, who wanted no knowledge in the discerning this mystery; next the Lord Montague in Sussex; and at the beginning of these wars, the Countess of Kent, then Mr. Nevel of Crissen Temple in Essex, whose Ancestors the Smiths (of whom he is descended) were the greatest maintainers of Hospitality in all those parts; nor doth the present M. Nevel degenerate from their laudable examples. Divers other Persons of like esteem and quality hath he served; as the Lord Rivers, Mr. John Ashburnam of the Bed-Chambers, Dr. Steed in Kent, Sir Thomas Stiles of Drury Lane in London, Sir Marmaduke Constable in York-shire, Sir Charles Lucas; and lastly the Right Honourable the Lady Englefield, where he now liveth.
Thus have I given you a breif account of his Life, I shall next tell you in what high esteem this noble Art was with the Ancient Romans: Plutarch reports, that Lucullus his ordinary diet was fine dainty dishes, with works of pastry, banketting dishes, and fruit curiously wrought and prepared; that, his Table might be furnished with choice of varieties, (as the noble Lord Lumley did) that he kept and nourished all manner of Fowl all the year long. To this purpose he telleth us a story how Pompey being sick, the Physitians willed him to eat a Thrush, and it being said there was none to be had; because it was then Summer; it was answered they might have them at Lucullus's house who kept both Thrushes and all manner of Fowl, all the year long. This Lucullus was for his Hospitality so esteemed in Rome, that there was no talk, but of his Noble House-keeping. The said Plutarch reports how Cicero and Pompey inviting themselves to sup with him, they would not let him speak with his men to provide any thing more then ordinary; but he telling them he would sup in Apollo, (a Chamber so named, and every Chamber proportioned their expences) he by this wile beguil'd them, and a supper was made ready estimated at fifty thousand pence, every Roman penny being seven pence half penny English money; a vast sum for that Age, before the Indies had overflowed Europe. But I have too far digressed from the Author of whom I might speak much more as in relation to his Person and abilities, but who will cry out the Sun shines? this already said is enough to satisfie any but the malicious, who are the greatest enemies to all honest endeavours. Homer had his Zoilus, and Virgil his Bavius; the best Wits have had their detractors, and the greatest Artists have been maligned; the best on't is, such Works as these outlive their Authors with an honurable respect of Posterity, whilst envious Criticks never survive their own happiness, their Lives going out like the snuff of a Candle.
Triumphs and Trophies in Cookery, to be used at Festival Times, as Twelfth-day, &c.
Make the likeness of a Ship in Paste-board, with Flags and Streamers, the Guns belonging to it of Kickses, bind them about with packthread, and cover them with close paste proportionable to the fashion of a Cannon with Carriages, lay them in places convenient as you see them in Ships of war, with such holes and trains of powder that they may all take Fire; Place your Ship firm in the great Charger; then make a salt round about it, and stick therein egg-shells full of sweet water, you may by a great Pin take all the meat out of the egg by blowing, and then fill it up with the rose-water, then in another Charger have the proportion of a Stag made of course paste, with a broad Arrow in the side of him, and his body filled up with claret-wine; in another Charger at the end of the Stag have the proportion of a Castle with Battlements, Portcullices, Gates and Draw-Bridges made of Past-board, the Guns and Kickses, and covered with course paste as the former; place it at a distance from the ship to fire at each other. The Stag being placed betwixt them with egg shells full of sweet water (as before) placed in salt. At each side of the Charger wherein is the Stag, place a Pye made of course paste, in one of which let there be some live Frogs, in each other some live Birds; make these Pyes of course Paste filled with bran, and yellowed over with saffron or the yolks of eggs, guild them over in spots, as also the Stag, the Ship, and Castle; bake them, and place them with guilt bay-leaves on turrets and tunnels of the Castle and Pyes; being baked, make a hole in the bottom of your pyes, take out the bran, put in your Frogs, and Birds, and close up the holes with the same course paste, then cut the Lids neatly up; To be taken off the Tunnels; being all placed in order upon the Table, before you fire the trains of powder, order it so that some of the Ladies may be perswaded to pluck the Arrow out of the Stag, then will the Claret-wine follow, as blood that runneth out of a wound. This being done with admiration to the beholders, after some short pause, fire the train of the Castle, that the pieces all of one side may go off, then fire the Trains, of one side of the Ship as in a battel; next turn the Chargers; and by degrees fire the trains of each other side as before. This done to sweeten the stink of powder, let the Ladies take the egg-shells full of sweet waters and throw them at each other. All dangers being seemingly over, by this time you may suppose they will desire to see what is in the pyes; where lifting first the lid off one pye, out skip some Frogs, which make the Ladies to skip and shreek; next after the other pye, whence come out the Birds, who by a natural instinct flying in the light, will put out the Candles; so that what with the flying Birds and skipping Frogs, the one above, the other beneath, will cause much delight and pleasure to the whole company: at length the Candles are lighted, and a banquet brought in, the Musick sounds, and every one with much delight and content rehearses their actions in the former passages. These were formerly the delight of the Nobility, before good House-keeping had left England, and the Sword really acted that which was only counterfeited in such honest and laudable Exercises as these.
On the Unparalell'd Piece of Mr. May His Cookery.
See here a work set forth of such perfection, Will praise it self, and doth not beg protection From flatter'd greatness. Industry and pains For gen'ral good, his aim, his Countrey gains; Which ought respect him. A good English Cook, Excellent Modish Monsieurs, and that Book Call'd Perfect Cook, Merete's Pastery Translated, looks like old hang'd Tapistry, The wrong side outwards: so Monsieur adieu, I'm for our Native Mays Works rare and new, Who with Antique could have prepar'd and drest The Nations quondam grand Imperial Feast, Which that thrice Crown'd Third Edward did ordain For his high Order, and their Noble Train, Whereon St. George his famous Day was seen, A Court on Earth that did all Courts out-shine. And how all Rarities and Cates might be Order'd for a Renown'd Solemnity, Learn of this Cook, who with judgment, and reason, Teacheth for every Time, each thing its true Season; Making his Compounds with such harmony, Taste shall not charge with superiority Of Pepper, Salt, or Spice, by the best Pallat, Or any one Herb in his broths or Sallat. Where Temperance and Discretion guides his deeds; Satis his Motto, where nothing exceeds. Or ought to wast, for there's good Husbandry To be observ'd, as Art in Cookery. Which of the Mathematicks doth pertake, Geometry proportions when they bake. Who can in paste erect (of finest flour) A compleat Fort, a Castle, or a Tower. A City Custard doth so subtly wind, That should Truth seek, she'd scarce all corners find; Platform of Sconces, that might Souldiers teach, To fortifie by works as well as Preach. I'le say no more; for as I am a sinner, I've wrought my self a stomach to a dinner. Inviting Poets not to tantalize, But feast, (not surfeit) here their Fantasies.
To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.
See here's a Book set forth with such things in't, As former Ages never saw in Print; Something I'de write in praise on't, but the Pen, Of Famous Cleaveland, or renowned Ben, If unintomb'd might give this Book its due, By their high strains, and keep it always new. But I whose ruder Stile could never clime, Or step beyond a home-bred Country Rhime, Must not attempt it: only this I'le say, Cato's Res Rustica's far short of May. Here's taught to keep all sorts of flesh in date, All sorts of Fish, if you will marinate; To candy, to preserve, to souce, to pickle, To make rare Sauces, both to please, and tickle The pretty Ladies palats with delight; Both how to glut, and gain an Appetite. The Fritter, Pancake, Mushroom; with all these, The curious Caudle made of Ambergriese. He is so universal, he'l not miss, The Pudding, nor Bolonian Sausages. Italian, Spaniard, French, he all out-goes, Refines their Kickshaws, and their Olio's, The rarest use of Sweet-meats, Spicery, And all things else belong to Cookery: Not only this, but to give all content, Here's all the Forms of every Implement To work or carve with, so he makes the able To deck the Dresser, and adorn the Table. What dish goes first of every kind of Meat, And so ye're welcom, pray fall too, and eat. Reader, read on, for I have done; farewell, The Book's so good, it cannot chuse but sell.
Thy well-wishing Friend,
The most Exact, or A-la-mode Ways of Carving and Sewing.
Terms of Carving.
Break that deer, leach that brawn, rear that goose, lift that swan, sauce that capon, spoil that hen, frust that chicken, unbrace that mallard, unlace that coney, dismember that hern, display that crane, disfigure that peacock, unjoynt that bittern, untach that curlew, allay that pheasant, wing that partridge, wing that quail, mince that plover, thigh that pidgeon, border that pasty, thigh that woodcock; thigh all manner of small birds.
Timber the fire, tire that egg, chine that salmon, string that lamprey, splat that pike, souce that plaice, sauce that tench, splay that bream, side that haddock, tusk that barbel, culpon that trout, fin that chivin, transon that eel, tranch that sturgeon, undertranch that porpus, tame that crab, barb that lobster.
First, set forth mustard and brawn, pottage, beef, mutton, stewed pheasant, swan, capon, pig, venison, hake, custard, leach, lombard, blanchmanger, and jelly; for standard, venison, roast kid, fawn, and coney, bustard, stork, crane, peacock with his tail, hern-shaw, bittern, woodcock, partridge, plovers, rabbits, great birds, larks, doucers, pampuff, white leach, amber-jelly, cream of almonds, curlew, brew, snite, quail, sparrow, martinet, pearch in jelly, petty pervis, quince baked, leach, dewgard, fruter fage, blandrells or pippins with caraways in comfits, wafers, and Ipocras.
Sauce for all manner of Fowls.
Mustard is good with brawn, Beef, Chine of Bacon, and Mutton, Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons, Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge, and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane, brew, and curlew, salt, and sugar, and water of Camot, bustard, shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark, quail, martinet, venison and snite with white salt; sparrows and thrushes with salt, and cinamon. Thus with all meats sauce shall have the operation.
Directions for the order of carving Fowl.
Lift that Swan.
The manner of cutting up a Swan must be to slit her right down in the middle of the breast, and so clean thorow the back from the neck to the rump, so part her in two halves cleanly and handsomly, that you break not nor tear the meat, lay the two halves in a fair charger with the slit sides downwards, throw salt about it, and let it again on the Table. Let your sauce be chaldron for a Swan, and serve it in saucers.
Rear the Goose.
You must break a goose contrary to the former way. Take a goose being roasted, and take off both his legs fair like a shoulder of Lamb, take him quite from the body then cut off the belly piece round close to the lower end of the breast: lace her down with your knife clean through the breast on each side your thumbs bredth for the bone in the middle of the breast; then take off the pinion of each side, and the flesh which you first lac't with your knife, raise it up clear from the bone, and take it from the carcase with the pinion; then cut up the bone which lieth before in the breast (which is commonly call'd the merry thought) the skin and the flesh being upon it; then cut from the brest-bone, another slice of flesh clean thorow, & take it clean from the bone, turn your carcase, and cut it asunder the back-bone above the loin-bones: then take the rump-end of the back-bone, and lay it in a fair dish with the skinny-side upwards, lay at the fore-end of that the merry-thought with the skin side upward, and before that the apron of the goose; then lay your pinions on each side contrary, set your legs on each side contrary behind them, that the bone end of the legs may stand up cross in the middle of the dish, & the wing pinions on the outside of them; put under the wing pinions on each side the long slices of flesh which you cut from the breast bone, and let the ends meet under the leg bones, let the other ends lie cut in the dish betwixt the leg and the pinion; then pour your sauce into the dish under your meat, throw on salt, and set it on the table.
To cut up a Turkey or Bustard.
Raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg; then lace down the breast with your knife on both sides, & open the breast pinion with the knife, but take not the pinion off; then raise up the merry-thought betwixt the breast bone, and the top of the merry-thought, lace down the flesh on both sides of the breast-bone, and raise up the flesh called the brawn, turn it outward upon both sides, but break it not, nor cut it not off; then cut off the wing pinion at the joynt next to the body, and stick on each side the pinion in the place where ye turned out the brawn, but cut off the sharp end of the Pinion, take the middle piece, and that will just fit the place.
You may cut up a capon or pheasant the same way, but of your capon cut not off the pinion, but in the place where you put the pinion of the turkey, you must put the gizard of your capon on each side half.
Dismember that Hern.
Take off both the legs, and lace it down to the breast with your knife on both sides, raise up the flesh, and take it clean off with the pinion; then stick the head in the breast, set the pinion on the contrary side of the carcase, and the leg on the other side, so that the bones ends may meet cross over the carcase, and the other wings cross over upon the top of the carcase.
Unbrace that Mallard.
Raise up the pinion and the leg, but take them not off, raise the merry-thought from the breast, and lace it down on each side of the breast with your knife, bending to and fro like ways.
Unlace that Coney.
Turn the back downwards, & cut the belly flaps clean off from the kidney, but take heed you cut not the kidney nor the flesh, then put in the point of your knife between the kidneys, and loosen the flesh from each side the bone then turn up the back of the rabbit, and cut it cross between the wings, and lace it down close by the bone with your knife on both sides, then open the flesh of the rabbit from the bone, with the point of your knife against the kidney, and pull the leg open softly with your hand, but pluck it not off, then thrust in your knife betwixt the ribs and the kidney, slit it out, and lay the legs close together.
Sauce that Capon.
Lift up the right leg and wing, and so array forth, and lay him in the platter as he should fly, and so serve him. Know that capons or chickens be arrayed after one sauce; the chickens shall be sauced with green sauce or veriuyce.
Allay that Pheasant.
Take a pheasant, raise his legs and wings as it were a hen and no sauce but only salt.
Wing that Partridg.
Raise his legs, and his wing as a hen, if you mince him sauce him with wine, powder of ginger, and salt, and set him upon a chafing dish of coals to warm and serve.
Wing that Quail.
Take a quail and raise his legs and his wings as an hen, and no sauce but salt.
Display that Crane.
Unfold his Legs, and cut off his wings by the joynts, then take up his wings and his legs, and sauce them with powder of ginger, mustard, vinegar, and salt.
Dismember that Hern.
Raise his legs and his wings as a crane, and sauce him with vinegar, mustard, powder of ginger and salt.
Unjoynt that Bittern.
Raise his legs & wings as a heron & no sauce but salt.
Break that Egript.
Take an egript, and raise his legs and his wings as a heron, and no sauce but salt.
Untach that Curlew.
Raise his legs and wings as a hen, & no sauce but salt.
Untach that brew.
Raise his legs and his wings in the same manner, and no sauce but only salt.
Unlace that Coney.
Lay him on the back, and cut away the vents, then raise the wings and the sides, and lay bulk, chine, and sides together, sauce them with vinegar and powder of ginger.
Break that Sarcel.
Take a sarcel or teal, and raise his wings and his legs, and no sauce but only salt.
Mince that Plover.
Raise his leg and wings as a hen, and no sauce but only salt.
Raise his legs, wings and his shoulders as a plover, and no sauce but salt.
Thigh that Woodcock.
Raise his legs as a hen, and dight his brain.
The Sewing of Fish.
The First Course.
To go to the sewing of Fish, Musculade, Minews in few of porpos or of salmon, bak'd herring with sugar, green fish pike, lamprey, salent, porpos roasted, bak'd gurnet and baked lamprey.
The Second Course.
Jelly white and red, dates in confect, conger, salmon, birt, dorey, turbut holibut for standard, bace, trout, mullet, chevin, soles, lamprey roast, and tench in jelly.
The Third Course.
Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon, welks, apples and pears roasted; with sugar candy, figs of molisk, raisins, dates, capt with minced ginger, wafers, and Ipocras.
The Carving of Fish.
The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; baked herring, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with butter, and take away the bones & skins; A Pike, lay the womb upon a trencher, with pike sauce enough, A salt Lamprey, gobbin it in seven or eight pieces, and so present it, A Plaice, put out the water, then cross him with your knife, and cast on salt, wine, or ale. Bace, Gurnet, Rochet, Bream, Chevin, Mullet, Roch, Pearch, Sole, Mackrel, Whiting, Haddock, and Codling, raise them by the back, pick out the bones, and cleanse the rest in the belly. Carp Bream, Sole, and Trout, back and belly together. Salmon, Conger, Sturgeon, Turbut, Thornback, Houndfish, and Holibut, cut them in the dishes; the Porpos about, Tench in his sauce; cut two Eels, and Lampreys roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder. A Crab, break him asunder, in a dish make the shell clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a Crevis dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. A Jole of Sturgeon, cut it into thin morsels, and lay it round about the dish, Fresh Lamprey bak'd, open the pasty, then take white bread, and cut it thin, lay it in a dish, & with a spoon take out Galentine, & lay it upon the bread with red wine and powder of Cinamon; then cut a gobbin of Lamprey, mince it thin, and lay it in the Gallentine, and set it on the fire to heat. Fresh herring, with salt and wine, Shrimps well pickled, Flounders, Gudgeons, Minews, and Muskles, Eels, and Lampreys, Sprats is good in few, musculade in worts, oysters in few, oysters in gravy, minews in porpus, salmon in jelly white and red, cream of almonds, dates in comfits, pears and quinces in sirrup, with parsley roots, mortus of hound fish raise standing.
Sauces for Fish.
Mustard is good for salt herring, salt fish, salt conger, salmon, sparling, salt eel and ling; vinegar is good with salt porpus, turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey with gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab and chevin with powder of cinamon and ginger; green sauce is good with green fish and hollibut, cottel, and fresh turbut; put not your green sauce away for it is good with mustard.
Bills of FARE for every Season in the Year; also how to set forth the MEAT in order for that Service, as it was used before Hospitality left this Nation.
A Bill of Fare for All-Saints-Day, being Novemb. 1.
Oysters. 1 A Collar of brawn and mustard. 2 A Capon in stewed broth with marrow-bones. 3 A Goose in stoffado, or two Ducks. 4 A grand Sallet. 5 A Shoulder of Mutton with oysters. 6 A bisk dish baked. 7 A roast chine of beef. 8 Minced pies or chewits of capon, tongue, or of veal. 9 A chine of Pork. 10 A pasty of venison. 11 A swan, or 2 geese roast. 12 A loyn of veal. 13 A French Pie of divers compounds. 14 A roast turkey. 15 A pig roast. 16 A farc't dish baked. 17 Two brangeese roasted, one larded. 18 Souc't Veal. 19 Two Capons roasted, one larded. 20 A double bordered Custard.
A Second Course for the same Mess.
Oranges and lemons. 1 A souc't pig. 2 A young lamb or kid roast. 3 Two Shovelers. 4 Two Herns, one larded. 5 A Potatoe-Pye. 6 A duck and mallard, one larded. 7 A souc't Turbut. 8 A couple of pheasants, one larded. 9 Marinated Carp, or Pike, or Bream. 10 Three brace of partridg, three larded. 11 Made Dish of Spinage cream baked. 12 A roll of beef. 13 Two teels roasted, one larded. 14 A cold goose pie. 15 A souc't mullet and bace. 16 A quince pye. 17 Four curlews, 2 larded. 18 A dried neats tongue. 19 A dish of anchoves. 20 A jole of Sturgeon. Jellies and Tarts Royal, and Ginger bread, and other Fruits.
A Bill of Fare for Christmas Day, and how to set the Meat in order.
Oysters. 1 A collar of brawn. 2 Stewed Broth of Mutton marrow bones. 3 A grand Sallet. 4 A pottage of caponets. 5 A breast of veal in stoffado. 6 A boil'd partridge. 7 A chine of beef, or surloin roast. 8 Minced pies. 9 A Jegote of mutton with anchove sauce. 10 A made dish of sweet-bread. 11 A swan roast. 12 A pasty of venison. 13 A kid with a pudding in his belly. 14 A steak pie. 15 A hanch of venison roasted. 16 A turkey roast and stuck with cloves. 17 A made dish of chickens in puff paste. 18 Two bran geese roasted, one larded. 19 Two large capons, one larded. 20 A Custard.
The second course for the same Mess.
Oranges and Lemons. 1 A young lamb or kid. 2 Two couple of rabbits, two larded. 3 A pig souc't with tongues. 4 Three ducks, one larded. 5 Three pheasants, 1 larded 6 A Swan Pye. 7 Three brace of partridge, three larded. 8 Made dish in puff paste. 9 Bolonia sausages, and anchoves, mushrooms, and Cavieate, and pickled oysters in a dish. 10 Six teels, three larded. 11 A Gammon of Westphalia Bacon. 12 Ten plovers, five larded. 13 A quince pye, or warden pie. 14 Six woodcocks, 3 larded. 15 A standing Tart in puff-paste, preserved fruits, Pippins, &c. 16 A dish of Larks. 17 Six dried neats tongues. 18 Sturgeon. 19 Powdered Geese. Jellies.
A Bill of Fare for new-years Day.
Oysters. 1 Brawn and Mustard. 2 Two boil'd Capons in stewed Broth, or white Broth. 3 Two Turkies in stoffado. 4 A Hash of twelve Partridges, or a shoulder of mutton. 5 Two bran Geese boil'd. 6 A farc't boil'd meat with snites or ducks. 7 A marrow pudding bak't 8 A surloin of roast beef. 9 Minced pies, ten in a dish, or what number you please 10 A Loin of Veal. 11 A pasty of Venison. 12 A Pig roast. 13 Two geese roast. 14 Two capons, one larded. 15 Custards.
A second Course for the same Mess.
Oranges and Lemons. 1 A side of Lamb 2 A souc't Pig. 3 Two couple of rabbits, two larded. 4 A duck and mallard, one larded. 5 Six teels, three larded. 6 A made dish, or Batalia-Pye. 7 Six woodcocks, 3 larded. 8 A warden pie, or a dish of quails. 9 Dried Neats tongues. 10 Six tame Pigeons, three larded. 11 A souc't Capon. 12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish. 13 Twelve snites, six larded 14 Orangado Pye, or a Tart Royal of dried and wet suckets. 15 Sturgeon. 16 Turkey or goose pye. Jelly of five or six sorts, Lay Tarts of divers colours and ginger-bread, and other Sweet-meats.
A Bill of Fare for February.
1 Eggs and Collops. 2 Brawn and Mustard. 3 A hash of Rabbits four. 4 A grand Fricase. 5 A grand Sallet. 6 A Chine of roast Pork.
A second Course.
1 A whole Lamb roast. 2 Three Widgeons. 3 A Pippin Pye. 4 A Jole of Sturgeon. 5 A Bacon Tart. 6 A cold Turkey Pye. Jellies and Ginger-bread, and Tarts Royal.
A Bill of fare for March.
Oysters. 1 Brawn and Mustard. 2 A fresh Neats Tongue and Udder in stoffado. 3 Three Ducks in stoffado. 4 A roast Loin of Pork. 5 A pasty of Venison. 6 A Steak Pye.
A second Course.
1 A side of Lamb. 2 Six Teels, three larded. 3 A Lamb-stone Pye. 4 200 of Asparagus. 5 A Warden-Pye. 6 Marinate Flounders. Jellies and Ginger-bread, and Tarts Royal.
A Bill of fare for April.
Oysters. 1 A Bisk. 2 Cold Lamb. 3 A haunch of venison roast. 4 Four Goslings. 5 A Turkey Chicken. 6 Custards of Almonds.
A second Course.
1 Lamb, a side in joynts. 2 Turtle Doves eight. 3 Cold Neats-tongue pye. 4 8 Pidgeons, four larded. 5 Lobsters. 6 A Collar of Beef. Tansies.
A Bill of Fare for May.
1 Scotch Pottage or Skink. 2 Scotch collops of mutton 3 A Loin of Veal. 4 An oline, or a Pallat pye. 5 Three Capons, 1 larded. 6 Custards.
A Second Course.
1 Lamb. 2 A Tart Royal, or Quince Pye 3 A Gammon of Bacon Pie. 4 A Jole of Sturgeon. 5 Artichock Pie hot. 6 Bolonia Sausage. Tansies.
A bill of Fare for June.
1 A shoulder of mutton hasht 2 A Chine of Beef. 3 Pasty of Venison, a cold Hash. 4 A Leg of Mutton roast. 5 Four Turkey Chickens. 6 A Steak Pye.
A Second Course.
1 Jane or Kid. 2 Rabbits. 3 Shovelers. 4 Sweet-bread Pye. 5 Olines, or pewit. 6 Pigeons.
A bill of Fare for July.
Muskmelons. 1 Pottage of Capon. 2 Boil'd Pigeons. 3 A hash of Caponets. 4 A Grand Sallet. 5 A Fawn. 6 A Custard.
A Second Course.
1 Pease, of French Beans. 2 Gulls four, two larded. 3 Pewits eight, four larded. 4 A quodling Tart green. 5 Portugal eggs, two sorts. 6 Buttered Brawn. Selsey Cockles broil'd.
A Bill of Fare for August.
Muskmelons. 1 Scotch collops of Veal. 2 Boil'd Breast of Mutton. 3 A Fricase of Pigeons. 4 A stewed Calves head. 5 Four Goslings. 6 Four Caponets.
A Second Course.
1 Dotterel twelve, six larded 2 Tarts Royal of Fruit. 3 Wheat-ears. 4 A Pye of Heath-Pouts. 5 Marinate Smelts. 6 Gammon of Bacon. Selsey Cockles.
A Bill of Fare for September.
Oysters. 1 An Olio. 2 A Breast of Veal in stoffado. 3 twelve Partridg hashed. 4 A Grand Sallet. 5 Chaldron Pye. 6 Custard.
A second Course.
1 Rabbits 2 Two herns, one larded. 3 Florentine of tongues. 4 8 Pigeons roast, 4 larded. 5 Pheasant pouts, 2 larded. 6 A cold hare pye. Selsey cockles broil'd after.
A bill of Fare for October.
Oysters. 1 Boil'd Ducks. 2 A hash of a loin of veal. 3 Roast Veal. 4 Two bran-geese roasted. 5 Tart Royal. 6 Custard.
A second Course.
1 Pheasant, pouts, pigeons. 2 Knots twelve. 3 Twelve quails, six larded. 4 Potato pye. 5 Sparrows roast. 6 Turbut. Selsey Cockles.
A bill of Fare formerly used in Fasting days, and in Lent.
The first Course.
Oysters if in season. 1 Butter and eggs. 2 Barley pottage, or Rice pottage. 3 Stewed Oysters. 4 Buttered eggs on toasts. 5 Spinage Sallet boil'd. 6 Boil'd Rochet or gurnet. 7 A jole of Ling. 8 Stewed Carp. 9 Oyster Chewits. 10 Boil'd Pike. 11 Roast Eels. 12 Haddocks, fresh Cod, or Whitings. 13 Eel or Carp Pye. 14 Made dish of spinage. 15 Salt Eels. 16 Souc't Turbut.
A second Course.
1 Fried Soals. 2 Stewed oysters in scollop shells. 3 Fried Smelts. 4 Congers head broil'd. 5 Baked dish of Potatoes, or Oyster pye. 6 A spitchcock of Eels. 7 Quince pie or tarts royal. 8 Buttered Crabs. 9 Fried Flounders. 10 Jole of fresh Salmon. 11 Fried Turbut. 12 Cold Salmon pye. 13 Fried skirrets. 14 Souc't Conger. 15 Lobsters. 16 Sturgeon.
The whole Art and Mystery of COOKERY, fitted for all Degrees and Qualities.
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Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.
To make an Olio Podrida.
Take a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, Bolonia sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil'd and scummed: but put in more presently after your Beef is scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions, Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes French Barley, or Lupins green or dry.
Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, &c.
Then next have divers Fowls; as first
A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks.
Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, &c.
Then have Bread, Marrow, Bottoms of Artichocks, Yolks of hard Eggs, Large Mace, Chesnuts boil'd and blancht, two Colliflowers, Saffron.
And stew these in a pipkin together, being ready clenged with some good sweet butter, a little white wine and strong broth.
Some other times for variety you may use Beets, Potato's, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
Now to dish your Olio, dish first your Beef, Veal or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all.
Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites, twenty four Quailes, forty eight Larks, &c.
Then broth it, and put on your pipkin of Colliflowers Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow boil'd in strong broth or water, large Mace, Saffron, Pistaches, and all the aforesaid things being finely stewed up, and some red Beets over all, slic't Lemons, and Lemon peels whole, and run it over with beaten butter.
For the garnish of the dish, make marrow pies made like round Chewets but not so high altogether, then have sweet-breads of veal cut like small dice, some pistaches, and Marrow, some Potato's, or Artichocks cut like Sweetbreads: as also some enterlarded Bacon; Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or Barberries, and some minced Veal in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little musk; close them up, and bast them with saffron water, bake them, and liquor it with beaten butter, and set them about the dish side or brims, with some bottoms of Artichocks, and yolks of hard Eggs, Lemons in quarters, Poungarnets and red Beets boil'd, and carved.
Other Marrow Pies.
Otherways for variety, you may make other Marrow Pies of minced Veal and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them not too hard, musk them, &c.
Other Marrow Pies.
Otherways, Marrow Pies of bottoms of little Artichocks, Suckers, yolks of hard eggs, Chesnuts, Marrow, and interlarded Bacon cut like dice, some Veal sweet-breads cut also, or Lamb-stones, Potato's, or Skirrets, and Sparagus, or none; season them lightly with Nutmeg, Pepper and Salt, close your Pies, and bake them.
_Olio_, Marrow Pies._
Butter three pound, Flower one quart, Lamb-Stones three pair, Sweet-Breads six, Marrow-bones eight, large Mace, Cock-stones twenty, interlarded Bacon one pound, knots of Eggs twelve, Artichocks twelve, Sparagus one hundred, Cocks-Combs twenty, Pistaches one pound, Nutmegs, Pepper, and Salt.
Season the aforesaid lightly, and lay them in the Pie upon some minced veal or mutton, your interlarded Bacon in thin slices of half an inch long, mingled among the rest, fill the Pie, and put in some Grapes, and slic't Lemon, Barberries or Goosberries.
1. Pies of Marrow.
Flower, Sweet bread, Marrow, Artichocks, Pistaches, Nutmegs, Eggs, Bacon, Veal, Suit, Sparagus, Chesnuts; Musk, Saffron, Butter.
2. Marrow Pies.
Flower, Butter, Veal, Suet, Pepper, Salt, Nutmeg, Sparagus, Eggs, Grapes, Marrow, Saffron.
3. Marrow Pies.
Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones, Potato's, Nutmegs, Pepper, Salt, Skirrets, Grapes, Bacon.
To the garnish of an extraordinary Olio: as followeth.
Two Collers of Pigbrawn, two Marrow Pies, twelve roste Turtle Doves in a Pie, four Pies, eighteen Quails in a Pie, four Pies, two Sallets, two Jelleys of two colours, two forc't meats, two Tarts.
Thus for an extraordinary Olio, or Olio Royal.
To make a Bisk divers ways.
Take a wrack of Mutton, and a Knuckle of Veal, put them a boiling in a Pipkin of a Gallon, with some fair water, and when it boils, scum it, and put to it some salt, two or three blades of large Mace, and a Clove or two; boil it to three pints, and strain the meat, save the broth for your use and take off the fat clean.
Then boil twelve Pigeon-Peepers, and eight Chicken Peepers, in a Pipkin with fair water, salt, and a piece of interlarded Bacon, scum them clean, and boil them fine, white and quick.
Then have a rost Capon minced, and put to it some Gravy, Nutmegs, and Salt, and stew it together; then put to it the juyce of two or three Oranges, and beaten Butter, &c.
Then have ten sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boil'd and blanched, cut them like lard, and fry them, put away the butter, and put to them gravy, a little anchove, nutmeg, and a little garlick, or none, the juyce of two or three Oranges, and Marrow fried in Butter with Sage-leaves, and some beaten Butter.
Then again have some boil'd Marrow and twelve Artichocks, Suckers, and Peeches finely boil'd and put into beaten Butter, some Pistaches boiled also in some wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled, and put into beaten Butter, or Skirrets.
Then have Lemons carved, and some cut like little dice.
Again fry some Spinage and Parsley, &c.
These forefaid materials being ready, have some French bread in the bottom of your dish.
Then dish on it your Chickens, and Pidgeons, broth it; next your Quaile, then Sweet breads, then your Pullets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten butter, &c.
1. For variety, Clary fryed with yolks of Eggs.
2. Knots of Eggs.
3. Cocks Stones.
4. Cocks Combs.
5. If white, strained Almonds, with some of the broth.
6. Goosberries or Barberries.
7. Minced meat in Balls.
8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth, and give it a warm.
9. Garnish with boiled Spinage.
10. If yellow, yolks of hard Eggs strained with some Broth and Saffron.
And many other varieties.
A Bisk otherways.
Take a Leg of Beef, cut it into two peices, and boil it in a gallon or five quarts of water, scum it, and about half an hour after put in a knuckle of Veal, and scum it also, boil it from five quarts to two quarts or less; and being three quarters boil'd, put in some Salt, and some Cloves, and Mace, being through boil'd, strain it from the meat, and keep the broth for your use in a pipkin.
Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and salt three of them, and the other leave for garnish, to be boil'd in strong broth; and laid on the top of the Bisk when it is dished.
Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons, Plovers, Quails, Larks.
Then have a Joint of Mutton made into balls with sweet Herbs, Salt, Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps tongues, larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a Clove or two, some white-wine and strained almonds, or with the yolk of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes whole.
Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
Then Carved Lemons over all.
To make another curious boil'd meat, much like a Bisk.
Take a Rack of Mutton, cut it in four peices, and boil it in three quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end, scum your broth and put in some salt: Then about half an hour after put in thre chickens finely scalded and trust, three Patridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.
Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjorim, Sorrel, Sage; these being finely picked, bruise them with the back of a ladle, and a little before you dish up your boil'd meat, put them to your broth, and give them a walm or two.
Again, for the top of your boil'd meat or garnish, have a pound of interlarded Bacon in thin slices, put them in a pipkin with six marrow-bones, and twelve bottoms of yong Artichocks, and some six sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries or Barberries, some Butter and Pistaches.
These things aforesaid being ready, and dinner called for, take a fine clean scoured dish and garnish it with Pistaches and Artichocks, carved Lemon, Grapes, and large Mace.
Then have sippets finely carved, and some slices of French bread in the bottom of the dish, dish three pieces of Mutton, and one in the middle, and between the mutton three Chickens, and up in the middle, the Partridge, and pour on the broth with your herbs, then put on your pipkin over all, of Marrow, Artichocks, and the other materials, then Carved Lemon, Barberries and beaten Butter over all, your carved sippets round the dish.
Another made Dish in the French Fashion, called an Entre de Table, Entrance to the Table.
Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of Veal, Lamb-stones, blanched, and put them in a Pipkin, with Cockstones, and combs, and knots of Eggs; then put to them some strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, and Marrow, and stew them softly together.
Then have Goosberries or Grapes perboil'd, or Barberries, and put to them some beaten Butter; and Potato's, Skirrets or Sparagus boil'd, and put in beaten butter, and some boil'd Pistaches.
These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet-Breads, Artichocks, and Sparagus on them, Grapes, and slic't Lemon, and run all over with beaten butter, &c.
Somtimes for variety, you may put some boil'd Cabbidge, Lettice, Colliflowers, Balls of minced meat, or Sausages without skins, fryed Almonds, Calves Udder.
Another French boil'd meat of Pine-molet.
Take a manchet of French bread of a day old, chip it and cut a round hole in the top, save the peice whole, and take out the crumb, then make a composition of a boild or a rost Capon, minced and stampt with Almond past, muskefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs and Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and Pistaches; fill the Loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.
Then have some forc't Chickens flead, save the skin, wings, legs, and neck whole, and mince the meat, two Pigeons also forc't, two Chickens, two boned of each, and filled with some minced veal or mutton, with some interlarded Bacon, or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmison or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and stitch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows, or Quails, and some boiled Sparagus.
For the garnish of the aforesaid dish, rost Turneps and rost Onions, Grapes, Cordons, and Mace.
Dish the forced loaf in the midst of the dish, the Chickens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or Pistaches, Grapes, and Sweet-breads, and broth it on sippets.
To boil a Chine of Veal, whole, or in peices.
Boil it in water, salt, or in strong broth with a faggot of sweet Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and some Oyster liquor.
Your Chines being finely boiled, have some stewed Oysters by themselves with some Mace and fine onions whole, some vinegar, butter, and pepper &c.
Then have Cucumbers boiled by themselves in water and salt, or pickled Cucumbers boiled in water, and put in beaten Butter, and Cabbidge-lettice, boiled also in fair water, and put in beaten Butter.
Then dish your Chines on sippits, broth them, and put on your stewed Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or slic't lemon, and run it over with beaten Butter.
Chines of Veal otherways, whole, or in pieces.
Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic't Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage, &c. For variety Capers, or Sampier.
Chines of Veal boiled with fruit, whole.
Put it in a stewing pan or deep dish, with some strong Broth, large Mace, a little White Wine, and when it boils scum it, then put some dates to, being half boil'd and Salt, some white Endive, Sugar, and Marrow.
Then boil some fruit by it self, your meat and broth being finely boil'd, Prunes and Raisons of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic't Lemon, and Barberries, &c.
Chines of Veal otherways.
Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little Balls, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on French Bread, or sippits, broth it, and run it over with beaten butter, Grapes or slic't Lemon, &c.
Chines of Mutton boil'd whole, or Loins, or any Joint whole.
Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being scumm'd first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil'd, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil'd among your broth.
Then have Colliflowers ready boil'd in water and salt, and put in beaten butter, with some boil'd marrow, then the Mutton and Broth being ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippets finely carved, or French bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries or Grapes, and run it over with beaten Butter.
Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water and salt, and put in beaten Butter, Cabbidge sprouts, or Cabbidge, Lettice, and Chesnuts.
And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron, or none.
Other-while grated bread, Yolks of hard Eggs, and Verjuyce, &c.
To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in pieces.
Boil it in a stewing-pan or deep dish, with fair water as much as will cover it, and when it boils scum it, and put to it some salt; then being half boil'd, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat, then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.
Then a little before you take up your mutton, a handful of picked Parsley, chopped small, put it in the broth, with some whole marigold flowers, and your whole chine of mutton give a walm or two, then dish it up on sippets and broth it. Then have Raisins of the Sun and Currans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemons, and Barberries, &c.
Otherways without Fruit, boil it with Capers; and all manner of sweet herbs stripped, some Spinage, and Parsley bruised with the back of a Ladle, Mace, and Salt, &c.
To boil a Chine of Mutton, whole or in peices, or any other Joint.
Boil it in a fair glazed pipkin, being well scummed, put in a faggot of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped with your Knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely boiled down, serve it on sippits, garnish your dish with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons, boil'd Marrow, &c.
Sometimes for change leave out Carrots and Fruit.
Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten Butter and Lemons.
Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt.
Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.
Barley Broth otherwise.
Boil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large Mace, and the quantity of a fine Manchet slic't together.
Otherways without Fruit: put some good Mutton-gravy, Saffron, and sometimes Raisins only.
Chine or any Joint.
Otherways stew them with strong broth and White-Wine, put it in a Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt, whole peper, and a bundle of sweet herbs well bound up, some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Chesnuts, or blanched Almonds and Capers.
Then stew your Oysters by themselves with Mace, Butter, Time and two or three great Onions; sometimes Grapes.
Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and Chesnuts, &c.
To make stewd Broth, the Meat most proper for it is.
A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or a knuckle of Veal.
Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones, a Capon, boil them in fresh water, and scum them; then put in a bundle of sweet herbs well bound up or none, large Mace, whole Cinamon, and Ginger bruised, and put in a littlerag, the spice being a little bruised also. Then beat some Oatmeale, strain it, and put it to your broth, then have boil'd Prunes and Currans strained also and put it to your broth, with some whole raisons and currans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint of Claret Wine and Sugar, then dish up your meat on fine sippits, and broth it.
Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and Sugar.
You may add to the former Broth, Fennel-roots and Parsley roots tied up in a bundle.
Stewed Broth new Fashion.
Otherways for change; take two Joints of Mutton, Rack and Loin, being half boiled and scummed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun being strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a warm, and serve it on fine carved sippits.
To stew a Loin or Rack of Mutton, or any Joint otherways.
Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the space of two hours, turn them now and then, and serve them on sippets.
Otherways for change, being half boiled, chop some sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.
Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic't Lemon and beaten butter.
Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.
Sometimes to the first plain way, put Capers, pickled Cucumbers, Samphire, &c.
Otherways, stew it between two dishes with fair water, and when it boils, scum it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, spinage, sorrel, savoury, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten butter, or stew it thus whole.
Before you put on your Herbs blow off the fat.
To boil a Leg of Mutton divers ways.
Stuff a Legg of Mutton with Parsley being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.
Otherways: boil it in water and salt, not stuffed, and being boiled stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it make sauce with the Gravy and beaten butter, with Lemon and grated Nutmeg.
Otherways, boil it in water and salt, being stuffed with parsley, and make sauce with large mace, gravy, chopped parsley, butter, vinegar, juice of orange, gooseberries, barberries, or grapes and sugar: serve it on sippets.
IV. To boil a Leg of Mutton otherways.
Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef-suet, some salt and nutmeg.
Then being almost boiled, take up some of the broth into a Pipkin, and put to it some large mace, a few currans; a handful of French Capers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finely boil'd, dish it on carved sippets, broth it, and run it over with beaten butter, and lemon shred small.
Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-butter, and strong broth, being well stewed together with nutmeg.
Then dish up the leg of mutton on fine carved sippets, and pour on your broth.
Garnish your dish with barberries, capers, and slic't lemon.
Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg.
To boil a leg of Veal.
1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt, and boil it in fair water and salt.
Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil'd and put in beaten butter, boil'd marrow and mace. Then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursely minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it to your broth to make it green, and give it a warm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some Goosberries, or Barberries, beaten butter and lemon.
2. To boil a Leg of Veal otherways.
Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being almost boil'd, take up some of the broth in a pipkin, and put to it some Mace, Raisins of the sun, gravy; stew them well together, and thicken it with grated bread strained with hard Eggs: before you dish up your broth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a warm and dish up your leg of veal on fine carved sippets: pour on the broth and run it over with beaten Butter.
3. To boil a Leg of Veal otherwise with rice, or a Knuckle.
Boil it in a pipkin, put some salt to it, and scum it; then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; and being fine and tender boil'd, put in some saffron and serve it on fine carved sippets, with the rice over all.
4. Otherways with past cut like small lard, boil it in thin broth and saffron.
5. Otherways in white broth, and with fruit, spinage, sweet herbs and gooseberries, &c.
To make all manner of forc't meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil'd, rost, stewed, or baked; or boil'd in bags, round like a quaking Pudding in a napkin.
To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.
Take a leg of Veal, and take out the meat, but leave the skin and knuckle whole together, then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of garlic, and some three or four yolks of hard eggs whole or in quarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boil it in a pipkin with two gallons of fair water, and some white wine, being scummed and almost boil'd take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them well together; then have some fried tost of manchet or roles finely carv'd. The leg being finely boil'd, dish it on French bread, and fried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.
You may add sometimes balls of the same meat.
For your Garnish you may use Chesnuts, Artichock, pistaches, pine-apple-seed and yolks of hard eggs in halves or potato's.
Otherwhiles: Quinces in quarters, or pears, pippins gooseberries, grapes, or barberries.
To force a breast of Veal.
Mince some Veal or Mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace, then an hour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put it into your broth with some beef-marrow, and give it a warm; then dish up your breast of Veal, on fine sippets finely carved, broth it, and lay on slic't lemons, marrow, mace and barberries, and run it over with beaten butter.
If you will have the broth yellow, put saffron into it.
To boil a breast of Veal otherwise.
Make a Pudding of grated manchet, minced suet, and minced Veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and cream, mingle them all together, and fill the breast; prick it up, and stew it between two dishes, with white wine and strong broth, mace dates, marrow, and being finely stewed, serve it on sippets, and run it over with beaten butter, lemon, Barberries, or grapes.
Sometimes thick it with some almond milk, sugar, and cream.
To Boil a breast of Veal in another manner.
Joint it well, and perboil it a little, then put it in a stewing pan or deep dish with some strong broth; and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, some yolks of hard eggs, and white-wine; stew all these well together, and being boil'd and tender, serve it on fine carved sippets, and broth it. Then have some fried sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fried parsley.
Thus you may boil a Rack or Loin.
To make several sorts of Puddings.
1. Bread Puddings yellow or Green.
Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.
If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.
Another Pudding, called Cinamon-Pudding
Take five penny loaves, and fearce them through a cullender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic't dates, stamped almonds, or none, rose-water.
To make Rice Puddings
Boil your Rice with Cream, strain it, and put to it two penny loaves grated, eight yolks of eggs, and three whites, beef suet, one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, &c.
Other Rice Puddings.
Steep your rice in milk over night, and next morning drain it, and boil it with cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
To mak Oatmeal puddings, called Isings.
Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar. This put in bags, guts, or fowls, as capon, &c.
If green, good store of herbs chopped small.
To make blood Puddings
Take the blood of a hog, while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three days take the groats out and drain them clean; then put to these groats more then a quart of the best cream warmed on the fire; then take some mother of time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mix them with the groats, with a little fennel seed finely beaten, some peper, cloves, mace salt, and some beef-suet, or flakes of the hog cut small.
Otherways, you may steep your oatmeal in warm mutton broth, or scalding milk, or boil it in a bag.
To make Andolians.
Soak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.
Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, & salt; mingle all together, and season the fat side of the guts, then turn that side inward again, and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan of fair water, with a piece of interlarded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.
Sometimes for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, &c.
To make other Blood Puddings.
Steep great oatmeal in eight pints of warm goose blood, sheeps blood, calves, or lambs, or fawns blood, and drain it, as is aforesaid, after three days put to it in every pint as before.
Other Blood Puddings.
Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef-suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace and pepper.
Sometimes for variety, Sugar, Currans, &c.
To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish brims with Puff past.
Take the marrow of four marrow bones, two pinemolets or french bread, half a pound of raisins of the Sun, ready boil'd and cold, cinamon a quarter of an ounce finely beaten, two grated nutmegs, sugar a quarter of a pound, dates a quarter of a pound, sack half a pint, rose-water a quarter of a pint, ten eggs, two grains of ambergreese, and two of musk dissolved: now have a fine clean deep large dish, then have a slice of french bread, and lay a lay of sliced bread in the dish, and stew it with cinamon, nutmeg, and sugar mingled together, and also sprinkle the slices of bread with sack and rose-water, & then some raisins of the sun, and some sliced dates and good big peices of marrow; and thus make two or three lays of the aforesaid ingredients, with four ounces of musk, ambergreece, and most marrow on the top, then take two quarts of cream, and strain it with half a quarter of fine sugar, and a little salt, (about a spoonful) and twelve eggs, six of the whites taken away: then set the dish into the oven, temperate, and not too hot, and bake it very fair and white, and fill it at two several times, and being baked, scrape fine sugar on it, and serve it hot.
To make marrow Puddings of Rice and grated Bread.
Steep half a pound of rice in milk all night, then drain it from the milk, and boil it in a quart of cream; being boild strain it and put it to half a pound of sugar, beaten nutmeg and mace steeped in rose water, and put to the foresaid materials eight yolks of eggs, and five grated manchets, put to it also half a pound of marrow, cut like dice, and salt; mingle all together, and fill your bag or napkin, and serve it with beaten butter, being boiled and stuck with almonds.
If in guts, being boild, tost them before the fire in a silver dish or tosting pan.
To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls
Take a rost Turky, mince it very small, and stamp it with some almond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace, soked in sack and whitewine, rose-water and sack, strain it into the materials, and make not your stuff to thin, then fill either gut or napkin, or any fouls boil'd, bak'd or rost, or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs, suckers, &c.
Sheeps Haggas Puddings.
To make a Haggas Pudding in a Sheeps Paunch.
Take good store of Parsley, savory, time, onions, oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none.
Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, butter it, and dish it in a dish, and serve it with sippets.
A Haggas otherways.
Steep the oatmeal over night in warm milk, next morning boil it in cream, and being fine and thick boil'd, put beef-suet to it in a dish or tray, some cloves, mace, nutmeg, salt, and some raisins of the sun, or none, and an onion, somtimes savory, parsley, and sweet marjoram, and fill the panch, &c.
Other Haggas Puddings.
Calves panch, calves chaldrons; or muggets being clenged, boil it tender and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, succory, sorrel, strawberry leaves very small minced; bits of butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar, salt, dates, and boil it in a napkin or calves panch, or bake it: and being boiled, put it in a dish, trim the dish with scraped sugar, and stick it with slic't Almonds, and run it over with beaten butter, &c.
To make liver Puddings.
Take a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small, or grate it, and fearce it through a meal-sieve or cullender, put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small: being mixt all together, fill a wet napkin, and bind it in fashion of a ball, and serve it with beaten butter and sugar being boil'd.
Other Liver Puddings.
For variety, sometimes sweet herbs, and sometimes flakes of the hog in place of beef-suet, fennil-seed, carraway seed, or any other seed, and keep the order as is abovesaid.
To make Puddings of blood after the Italian fashion.
Take three pints of hogs blood, strain it, and put to it half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, a pound of beef-suet minced small, nutmeg, pepper, sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, &c.
To make Puddings of a Heifers Udder.
Take an heifers udder, and boil it; being cold, mince it small, and put to it a pound of almond paste, some grated manchet, three or four eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound of sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved pears in form of square dice; bits of marrow; mingle all together, and put it in a clean napkin dipped in warm liquor, bind it up round like a ball, and boil it.