# The Accomplisht Cook
# Author: Robert May
# Source: https://www.gutenberg.org/files/22790/22790-0.txt
# License: Public Domain (Project Gutenberg, CC0 in the US)
# Excerpt: Selected recipes (TO MAKE ...)


To make stewd Broth, the Meat most proper for it is.

  _A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton
    or a knuckle of Veal._

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
a Capon, boil them in fresh water, and scum them; then put in a
bundle of sweet herbs well bound up or none, large Mace, whole
Cinamon, and Ginger bruised, and put in a littlerag, the spice being
a little bruised also. Then beat some Oatmeale, strain it, and put
it to your broth, then have boil'd Prunes and Currans strained also
and put it to your broth, with some whole raisons and currans; and
boil not your fruit too much: then about half an hour before you
dish your meat, put in a pint of Claret Wine and Sugar, then dish up
your meat on fine sippits, and broth it.

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

You may add to the former Broth, Fennel-roots and Parsley roots tied
up in a bundle.

  _Stewed Broth new Fashion._

Otherways for change; take two Joints of Mutton, Rack and Loin,
being half boiled and scummed, take up the Mutton, and wash away the
dregs from it, strain the broth, and blow away the fat, then put to
the broth in a pipkin a bundle of sweet Herbs bound up hard, and
some Mace, and boil in it also a pound of Raisins of the Sun being
strained, a pound of Prunes whole, with Cloves, Pepper, Saffron,
Salt, Claret, and Sugar: stew all well together, a little before you
dish out your broth, put in your meat again, give it a warm, and
serve it on fine carved sippits.

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

I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
put to it half a pint of Claret or White-Wine, as much water, some
Salt and pepper, three or four whole Onions, a faggot of sweet Herbs
bound up hard, and some large Mace; cover them close, and stew them
leisurely the space of two hours, turn them now and then, and serve
them on sippets.

II.

Otherways for change, being half boiled, chop some sweet Herbs and
put to them, give them a walm, and serve them on sippets with
scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and
serve them with slic't Lemon and beaten butter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cucumbers,
Samphire, _&c._

VI.

Otherways, stew it between two dishes with fair water, and when it
boils, scum it, and put three or four blades of large Mace, gross
Pepper, Salt, and Cloves, and stew them close covered two hours;
then have Parsley picked, and some stripped Time, spinage, sorrel,
savoury, and sweet Marjoram, chopped with some onions, put them to
your meat, and give it a walm, with some grated bread amongst, dish
them on carved sippets, and blow off the fat on the broth, and broth
it: lay Lemon on it, and beaten butter, or stew it thus whole.

Before you put on your Herbs blow off the fat.

  _To boil a Leg of Mutton divers ways._

I.

Stuff a Legg of Mutton with Parsley being finely picked, boil it in
water and salt, and serve it in a fair dish with Parsley, and
verjuyce in sawcers.

II.

Otherways: boil it in water and salt, not stuffed, and being boiled
stuff it with Lemon in bits like square dice, and serve it also with
the peels square, cut round about it make sauce with the Gravy and
beaten butter, with Lemon and grated Nutmeg.

III.

Otherways, boil it in water and salt, being stuffed with parsley,
and make sauce with large mace, gravy, chopped parsley, butter,
vinegar, juice of orange, gooseberries, barberries, or grapes and
sugar: serve it on sippets.

IV. _To boil a Leg of Mutton otherways._

Take a good leg of Mutton, and boil it in water and salt, being
stuffed with sweet herbs chopped with some beef-suet, some salt and
nutmeg.

Then being almost boiled, take up some of the broth into a Pipkin,
and put to it some large mace, a few currans; a handful of French
Capers, and a little sack, the yolks of three or four hard eggs,
minced small, and some lemon cut like square dice; and being finely
boil'd, dish it on carved sippets, broth it, and run it over with
beaten butter, and lemon shred small.

V. _Otherways._

Take a fair leg of mutton, boil it in water and salt, and make sauce
with gravy, some wine vinegar, salt-butter, and strong broth, being
well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on
your broth.

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

Garnish the leg of mutton with the same garnish, and run it over
with beaten butter, slic't lemon, and grated nutmeg.

  _To boil a leg of Veal._

  1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
    and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large
mace, a piece of interlarded Bacon, two or three whole Cloves,
pieces of pears, and some artichock-suckers boil'd and put in beaten
butter, boil'd marrow and mace. Then before you dish it up, have
sorrel, sage, parsley, time, sweet marjoram coursely minced, with
two or three cuts of a knife, and bruised with the back of a ladle
on a clean board, put it to your broth to make it green, and give it
a warm or two. Then dish up the leg of veal on fine carved sippets,
pour on the broth, and then your other materials, some Goosberries,
or Barberries, beaten butter and lemon.

  2. _To boil a Leg of Veal otherways._

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
when it boils, scum it, and put into it some salt, parsley, and
fennel roots in a bundle close bound up; then being almost boil'd,
take up some of the broth in a pipkin, and put to it some Mace,
Raisins of the sun, gravy; stew them well together, and thicken it
with grated bread strained with hard Eggs: before you dish up your
broth have parsley, time, sweet marjoram stript, marigold flowers,
sorrel, and spinage picked: bruise it with the back of a ladle, give
it a warm and dish up your leg of veal on fine carved sippets: pour
on the broth and run it over with beaten Butter.

  3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._

Boil it in a pipkin, put some salt to it, and scum it; then put to
it some mace and some rice finely picked and washed, some raisins of
the sun and gravy; and being fine and tender boil'd, put in some
saffron and serve it on fine carved sippets, with the rice over all.

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

  5. Otherways in white broth, and with fruit, spinage, sweet herbs
    and gooseberries, _&c._

  _To make all manner of forc't meats, or stuffings for
    any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;
    or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,
    or baked; or boil'd in bags, round like a quaking Pudding
    in a napkin._

  _To force a Leg of Veal in the French Fashion,
    in a Feast for Dinner or Supper._

Take a leg of Veal, and take out the meat, but leave the skin and
knuckle whole together, then mince the meat that came out of the leg
with some beef-suet or lard, and some sweet herbs minced also; then
season it with pepper, nutmeg, ginger, cloves, salt, a clove or two
of garlic, and some three or four yolks of hard eggs whole or in
quarters, pine apple-seed, two or three raw eggs, pistaches,
chesnuts, pieces of artichocks, and fill the leg, sow it up and boil
it in a pipkin with two gallons of fair water, and some white wine,
being scummed and almost boil'd take up some broth into a dish or
pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,
marrow, large mace, and artichocks bottoms, and stew them well
together; then have some fried tost of manchet or roles finely
carv'd. The leg being finely boil'd, dish it on French bread, and
fried tost and sippets round about it, broth it and put on marrow,
and your other materials, with sliced lemon and lemon peel, run it
over with beaten butter, and thicken your broth sometimes with
strained almonds; sometimes yolks of eggs and saffron, or saffron
onely.

You may add sometimes balls of the same meat.

  _Garnish._

For your Garnish you may use Chesnuts, Artichock, pistaches,
pine-apple-seed and yolks of hard eggs in halves or potato's.

Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
grapes, or barberries.

  _To force a breast of Veal._

Mince some Veal or Mutton with some beef-suet or fat bacon, and some
sweet herbs minced also, and seasoned with some cloves, mace,
nutmeg, pepper, two or three raw eggs and salt: then prick it up,
the breast being filled at the lower end, and stew it between two
dishes with some strong broth, white wine, and large mace, then an
hour after have sweet herbs picked and stripped, time, sorrel,
parsley, sweet Marjoram bruised with the back of a ladle, and put it
into your broth with some beef-marrow, and give it a warm; then dish
up your breast of Veal, on fine sippets finely carved, broth it, and
lay on slic't lemons, marrow, mace and barberries, and run it over
with beaten butter.

If you will have the broth yellow, put saffron into it.

  _To boil a breast of Veal otherwise._

Make a Pudding of grated manchet, minced suet, and minced Veal,
season it with nutmeg, pepper, and salt, three or four eggs,
cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and
cream, mingle them all together, and fill the breast; prick it up,
and stew it between two dishes, with white wine and strong broth,
mace dates, marrow, and being finely stewed, serve it on sippets,
and run it over with beaten butter, lemon, Barberries, or grapes.

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

  _To Boil a breast of Veal in another manner._

Joint it well, and perboil it a little, then put it in a stewing pan
or deep dish with some strong broth; and a bundle of sweet herbs
well bound up, some large mace, and some slices of interlarded
bacon, two or three cloves, some capers, samphire, salt, some yolks
of hard eggs, and white-wine; stew all these well together, and
being boil'd and tender, serve it on fine carved sippets, and broth
it. Then have some fried sweetbreads, sausages of veal or pork,
garlick or none, and run all over with beaten butter, lemon, and
fried parsley.

Thus you may boil a Rack or Loin.

  To make several sorts of Puddings.

  1. _Bread Puddings yellow or Green._

Grate four penny loaves, and fearce them through a cullender, put
them in a deep dish, and put to them four eggs, two quarts of cream,
cloves, mace, and some saffron, salt, rose-water, sugar, currans,
a pound of beef-suet minced, and a pound of dates.

If green, juyces of spinage, and all manner of sweet herbs stamped
amongst the spinage, and strain the juyce; sweet herbs chopped very
small, cream, cinamon, nutmeg, salt, and all other things, as is
next before laid: your herbs must be time stripped, savoury, sweet
marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or
eight yolks of eggs.

  _Another Pudding, called Cinamon-Pudding_

Take five penny loaves, and fearce them through a cullender, put
them in a deep dish or tray, and put to them five pints of cream,
cinamon six ounces, suet one pound minced, eggs six yolks, four
whites, sugar, salt, slic't dates, stamped almonds, or none,
rose-water.

  _To make Rice Puddings_

Boil your Rice with Cream, strain it, and put to it two penny loaves
grated, eight yolks of eggs, and three whites, beef suet, one pound
of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._

  _Other Rice Puddings._

Steep your rice in milk over night, and next morning drain it, and
boil it with cream, season it with sugar being cold, and eggs,
beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

  _To mak Oatmeal puddings, called Isings._

Take a quart of whole oatmeal, being picked, steep it in warm milk
over night, next morning drain it, and boil it in a quart of sweet
cream; and being cold put to it six eggs, of them but three whites,
cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
This put in bags, guts, or fowls, as capon, _&c._

If green, good store of herbs chopped small.

  _To make blood Puddings_

Take the blood of a hog, while it is warm, and steep in it a quart
or more of great oatmeal groats, at the end of three days take the
groats out and drain them clean; then put to these groats more then
a quart of the best cream warmed on the fire; then take some mother
of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,
strawberry leaves, succory, of each a few chopped very small and mix
them with the groats, with a little fennel seed finely beaten, some
peper, cloves, mace salt, and some beef-suet, or flakes of the hog
cut small.

Otherways, you may steep your oatmeal in warm mutton broth, or
scalding milk, or boil it in a bag.

  _To make Andolians._

Soak the hogs guts, and turn them, scour them, and steep them in
water a day and a night, then take them and wipe them dry, and turn
the fat side outermost.

Then have pepper, chopped sage, a little cloves and mace, beaten
coriander-seed, & salt; mingle all together, and season the fat side
of the guts, then turn that side inward again, and draw one gut over
another to what bigness you please: thus of a whole belly of a fat
hog. Then boil them in a pot or pan of fair water, with a piece of
interlarded bacon, some spices and salt; tye them fast at both ends,
and make them of what length you please.

Sometimes for variety you may leave out some of the foresaid herbs,
and put pennyroyal, savory, leeks, a good big onion or two,
marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._

  _To make other Blood Puddings._

Steep great oatmeal in eight pints of warm goose blood, sheeps
blood, calves, or lambs, or fawns blood, and drain it, as is
aforesaid, after three days put to it in every pint as before.

  _Other Blood Puddings._

Take blood and strain it, put in three pints of the blood, and two
of cream, three penny manchets grated, and beef-suet cut square like
small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs,
nutmeg, cloves, mace and pepper.

Sometimes for variety, Sugar, Currans, _&c._

  _To make a most rare excellent Marrow Pudding in a dish baked,
    and garnish the Dish brims with Puff past._

Take the marrow of four marrow bones, two pinemolets or french
bread, half a pound of raisins of the Sun, ready boil'd and cold,
cinamon a quarter of an ounce finely beaten, two grated nutmegs,
sugar a quarter of a pound, dates a quarter of a pound, sack half a
pint, rose-water a quarter of a pint, ten eggs, two grains of
ambergreese, and two of musk dissolved: now have a fine clean deep
large dish, then have a slice of french bread, and lay a lay of
sliced bread in the dish, and stew it with cinamon, nutmeg, and
sugar mingled together, and also sprinkle the slices of bread with
sack and rose-water, & then some raisins of the sun, and some sliced
dates and good big peices of marrow; and thus make two or three lays
of the aforesaid ingredients, with four ounces of musk, ambergreece,
and most marrow on the top, then take two quarts of cream, and
strain it with half a quarter of fine sugar, and a little salt,
(about a spoonful) and twelve eggs, six of the whites taken away:
then set the dish into the oven, temperate, and not too hot, and
bake it very fair and white, and fill it at two several times, and
being baked, scrape fine sugar on it, and serve it hot.

  _To make marrow Puddings of Rice and grated Bread._

Steep half a pound of rice in milk all night, then drain it from the
milk, and boil it in a quart of cream; being boild strain it and put
it to half a pound of sugar, beaten nutmeg and mace steeped in rose
water, and put to the foresaid materials eight yolks of eggs, and
five grated manchets, put to it also half a pound of marrow, cut
like dice, and salt; mingle all together, and fill your bag or
napkin, and serve it with beaten butter, being boiled and stuck with
almonds.

If in guts, being boild, tost them before the fire in a silver dish
or tosting pan.

  _To make other Puddings of Turkie or Capon in bags, guts,
    or for any kind of stuffing, or forcing, or in Cauls_

Take a rost Turky, mince it very small, and stamp it with some
almond past, then put some coriander-seed beaten, salt, sugar,
rose-water, yolks of eggs raw, and marrow stamped also with it, and
put some cream, mace, soked in sack and whitewine, rose-water and
sack, strain it into the materials, and make not your stuff to thin,
then fill either gut or napkin, or any fouls boil'd, bak'd or rost,
or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs,
suckers, _&c._

  Sheeps Haggas Puddings.

  _To make a Haggas Pudding in a Sheeps Paunch._

Take good store of Parsley, savory, time, onions, oatmeal groats
chopped together, and mingled with some beef or mutton-suet minced
together, and some cloves, mace, pepper, and salt; fill the paunch,
sow it up, and boil it. Then being boiled, serve it in a dish, and
cut a hole in the top of it, and put in some beaten butter with two
or three yolks of eggs dissolved in the butter or none.

Thus one may do for a Fasting day, and put no suet in it, and put it
in a napkin or bag, and being well boiled, butter it, and dish it in
a dish, and serve it with sippets.

  _A Haggas otherways._

Steep the oatmeal over night in warm milk, next morning boil it in
cream, and being fine and thick boil'd, put beef-suet to it in a
dish or tray, some cloves, mace, nutmeg, salt, and some raisins of
the sun, or none, and an onion, somtimes savory, parsley, and sweet
marjoram, and fill the panch, _&c._

  _Other Haggas Puddings._

Calves panch, calves chaldrons; or muggets being clenged, boil it
tender and mince it very small, put to it grated bread, eight yolks
of eggs, two or three whites, cream, some sweet herbs, spinage,
succory, sorrel, strawberry leaves very small minced; bits of
butter, pepper, cloves, mace, cinnamon, ginger, currans, sugar,
salt, dates, and boil it in a napkin or calves panch, or bake it:
and being boiled, put it in a dish, trim the dish with scraped
sugar, and stick it with slic't Almonds, and run it over with beaten
butter, _&c._

  _To make liver Puddings._

Take a good hogs, calves, or lambs liver, and boil it: being cold,
mince it very small, or grate it, and fearce it through a meal-sieve
or cullender, put to it some grated manchet, two penny loaves, some
three pints of cream, four eggs, cloves, mace, currans, salt, dates,
sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very
small: being mixt all together, fill a wet napkin, and bind it in
fashion of a ball, and serve it with beaten butter and sugar being
boil'd.

  _Other Liver Puddings._

For variety, sometimes sweet herbs, and sometimes flakes of the hog
in place of beef-suet, fennil-seed, carraway seed, or any other
seed, and keep the order as is abovesaid.

  _To make Puddings of blood after the Italian fashion._

Take three pints of hogs blood, strain it, and put to it half a
pound of grated cheese, a penny manchet grated, sweet herbs chopped
very small, a pound of beef-suet minced small, nutmeg, pepper,
sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._

  _To make Puddings of a Heifers Udder._

Take an heifers udder, and boil it; being cold, mince it small, and
put to it a pound of almond paste, some grated manchet, three or
four eggs, a quart of cream, one pound of beef-suet minced small,
sweet herbs chopped small also, currans, cinamon, salt, one pound of
sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved
pears in form of square dice; bits of marrow; mingle all together,
and put it in a clean napkin dipped in warm liquor, bind it up round
like a ball, and boil it.

Being boil'd dish it in a clean scoured dish, scrape sugar, and run
it over with beaten butter, stick it with slic't almonds, or slic't
dates, canded lemon peel, orange, or citrons, juyce of orange over
all.

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

  _Forcing for any roots; as mellons, Cucumbers, Colliflowers,
    Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or
    Carrots._

Take a Musk Mellon, take out the seed, cut it round the mellon two
fingers deep, then make a forcing of grated bread, beaten almonds,
rose-water and sugar, some musk-mellon stamped small with it, also
bisket bread beaten to powder, some coriander-seed, canded lemon
minced small, some beaten mace and marrow minced small, beaten
cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain;
then fill your rounds of mellons, and put them in a flat bottom'd
dish, or earthen pan, with butter in the bottom, and bake them in a
dish.

Then have sauce made with white-wine and strong broth strained with
beaten almonds, sugar and cinamon; serve them on sippets finely
carved, give this broth a warm, and pour it on your mellons, with
some fine scraped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cucumbers, lemons or turnips,
and serve them with any boil'd fowl.

  _Other forcing, or Pudding, or stuffing for Birds or any Fowl,
    or any Joint of Meat._

Take veal or mutton, mince it, and put to it some grated bread,
yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon,
ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all
together, with some whole marrow amongst. If yellow, use Saffron.

  _Other forcing for Fowls or any Joint of meat._

Mince a leg of mutton or veal and some beef-suet, or venison, with
sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt,
dates, currans, raisins, some dry canded oranges, coriander seed,
and a little cream; bake them or boil them, and stew them in white
wine, grapes, marrow, and give them a walm or two, thick it with two
or three yolks of eggs, sugar, verjuyce, and serve these puddings on
sippets, pour on the broth, and strew on sugar and slic't lemon.

  _Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land,
    or Sea Foul._

Mince them with beef-suet or lard, and season them with pepper,
cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks
of eggs, grated cheese, salt, _&c._

Other stuffings or forcings of grated cheese, calves brains, or any
brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains,
with some beaten nutmeg, pepper, salt, ginger, cloves, saffron,
sweet herbs, eggs, Gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with
almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt,
raw eggs, and some marrow or butter, _&c._

  _Other Stuffings of Puddings._

Take rice flower, strain it with Goats milk or cream, and the brawn
of a poultry rosted, minced and stamped, boil them to a good
thickness, with some marrow, sugar, rosewater and some salt; and
being cold, fill your poultry, either in cauls of veal or other
Joynts of meat, and bake them or boil them in bags or guts, put in
some nutmeg, almond past, and some beaten mace.

  _Other stuffings of the brawn of a Capon, Chickens, Pigeons,
    or any tender Sea Foul._

Take out the meat, and save the skins whole, leave on the legs and
wings to the skin, and also the necks and heads, and mince the meat
raw with some interlarded bacon, or beef-suet, season it with
cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of
eggs grated, parmisan or none, fill the body, legs, and neck, prick
up the back, and stew them between two dishes with strong broth as
much as will cover them, and put some bottoms of artichocks,
cordons, or boil'd sparagus, goosberries, Barberries, or grapes
being boil'd, put in some grated permisan, large mace, and saffron,
and serve them on fine carved sippets, garnish the dish with roast
turnips, or roast onions, cardons, and mace, _&c._

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

Take the Liver raw, and cut it into little bits like dice, and as
much interlarded bacon cut in the same form, some sweet herbs
chopped small amongst; also some raw yolks of eggs, and some beaten
cloves and mace, pepper, and salt, a few prunes or raisins, or no
fruit, but grapes or gooseberries, a little grated permisan, a clove
or two of garlick; and fill your poultry, either boild or rost, _&c._

  _Other forcing for any dainty Foul; as Turkie, Chickens,
    or Pheasants, or the like boil'd or rost._

Take minced veal raw, and bacon or beef-suet minc't with it; being
finely minced, season it with cloves and mace, a few currans salt,
and some boiled bottoms of artichocks cut in form of dice small, and
mingle amongst the forcing, with pine-apple-seeds, pistaches,
chesnuts and some raw eggs, and fill your poultry, _&c._

  _Other fillings or forcings of parboild Veal or Mutton._

Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
mace, pepper, salt, eggs, sugar, and some quartered pears, damsons,
or prunes, and fill your fowls, _&c._

  _Other fillings of raw Capons._

Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and
some pieces of artichocks like small dice, sugar, saffron, and some
mushrooms.

  _Otherways._

Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,
cloves, mace, cinamon and ginger, _&c._

  _Otherways._

For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and
sugar; if yellow, saffron.

  _Other forcing, for Land or Sea fowl boiled or baked,
    or a Leg of Mutton._

Take the meat out of the leg, leave the skin whole, and mince the
meat with beef-suet and sweet herbs; and put to it, being finely
minced, grated bread, dates, currans, raisins, orange minced small,
ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make
a sauce with marrow, strong broth, white-wine, verjuyce, mace,
sugar, and yolks of eggs, strained with verjuyce; serve it on fine
carved sippets, and slic'd lemon, grapes or gooseberries: and thus
you may do it in cauls of veal, lamb, or kid.

  _Legs of Mutton forc't, either rost or boil'd._

Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
cloves and mace, and two or three cloves of garlick, raw eggs, two
or three chesnuts, & work up altogether, fill the leg, and prick it
up, then rost it or boil it: make sauce with the remainder of the
meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine
apple seed, bits of artichocks, pears, grapes, or pippins, and serve
it hot on this sauce, or with gravy that drops from it only, and
stew it between two dishes.

  _Other forcing of Veal._

Mince the veal and cut the lard like dice, and put to it, with some
minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little
cammomile, pepper, salt, ginger, cinamon, sugar, and work all
together; then fill it into beef guts of some three inches long, and
stew them in a pipkin with claret wine, large mace, capers and
marrow; being finely stewed, serve them on fine carved sippets,
slic'd lemon and barberries, and run them over with beaten butter
and scraped sugar.

  _Other forcing for Veal, Mutton, or Lamb._

Either of these minced with beef-suet, parsley, time, savory,
marigolds, endive and spinage; mince all together, and put some
grated bread, grated nutmeg, currans, five dates, sugar, yolks of
eggs, rose-water, and verjuyce; of this forcing you may make birds,
fishes, beasts, pears, balls or what you will, and stew them, or fry
them, or bake them and serve them on sippets with verjuyce, sugar
and butter, either dinner or supper.

  _Other forcing for breast, Legs, or Loyns of Beef, Mutton,
    Veal, or any Venison, or Fowl, rosted, baked, or stewed._

Mince any meat, and put to it beef-suet or lard, dates, raisins,
grated bread, nutmeg, pepper and salt, and two or three eggs, _&c._

  _Otherways._

Mince some mutton with beef-suet, some orange-peel, grated nutmeg,
grated bread, coriander-seed, pepper, salt, and yolks of eggs,
mingle all together, and fill any breast, or leg, or any Joynt of
sweet, and make sauce with gravy, strong broth, dates, currans,
sugar, salt, lemons, and barberries. _&c._

  _Other forcing for rost or boil'd, or baked Legs of any meat,
    or any other Joint or Fowl._

Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds
and eggs; and fill your leg of Mutton, _&c._

Then for sauce for the aforesaid, if baked, bake it in an earthen
pan or deep dish, and being baked, blow away the fat, and serve it
with the gravy.

If rost, save the gravy that drops from it, and put to it slic't
lemon or orange.

If boil'd, put capers, barberries, white-wine, hard eggs minced,
beaten Butter, gravy, verjuyce and sugar, _&c._

  _Other forcing._

Mince a leg of mutton or lamb with beef-suet, and all manner of
sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the
leg with half the meat: than make the rest into little cakes as
broad as a shilling, and put them in a pipkin, with strong mutton
broth, cloves, mace, vinegar, and boil the leg, or bake it, or
rost it.

  _Forcing in the Spanish Fashion in balls._

Mince a leg of mutton with beef suet and some marrow cut like square
dice, put amongst some yolks of eggs, and some salt and nutmeg; make
this stuff as big as a tennis ball, and stew them with strong broth
the space of two hours; turn them and serve them on toasts of fine
manchet, and serve them with the palest of the balls.

  _Other manner of Balls._

Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
seven or eight raw eggs, some salt, make them into balls as big as a
walnut, and stew them in a pipkin with some mutton broth, mace,
cloves, and slic't ginger, stew them an hour, and put some marrow to
them, and serve them on sippets, _&c._

  _Other grand or forc't Dish._

Take hard eggs, and part the yolks and whites in halves, then take
the yolks and mince them, or stamp them in a Mortar, with marchpane
stuff, and sweet herbs chopped very small, and put amongst the eggs
or past, with sugar and cinamon fine beaten, put some currans also
to them, and mingle all together with salt, fill the whites, and set
them by.

Then have preserved oranges canded, and fill them with marchpane
paste and sugar, and set them by also.

Then have the tops of sparagus boil'd, and mixed with butter,
a little sack, and set them by also.

Then have boild chesnuts peeled and pistaches, and set them by also.

Then have marrow steeped first in rose-water, then fried in Butter,
set that by also.

Then have green quodlings slic't, mixt with bisket bread & egg, and
fried in little cakes, and set that by also.

Then have sweet-breads, or lamb-stones, and yolks of hard eggs
fryed, _&c._ and dipped in Butter.

Then have small turtle doves, and pigeon peepers and chicken-peepers
fried, or finely rosted or boiled, and set them by, or any small
birds, and some artichocks, and potato's boil'd and fried in Butter,
and some balls as big as a walnut, or less, made of parmisan, and
dipped in butter, and fried.

Then last of all, put them all in a great charger, the chickens or
fowls in the middle, then lay a lay of sweetbreads, then a lay of
bottoms of artichocks, and the marrow; on them some preserved
oranges.

Then next some hard eggs round that, fried sparagus, yolks of eggs,
chesnuts, and pistaches, then your green quodlings stuffed: the
charger being full, put to them marrow all over the meat, and juyce
of orange, and make a sauce of strained almonds, grapes, and
verjuyce; and being a little stewed in the oven, dry it, _&c._

  The dish.

  _Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,
  Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter,
  Potato's, Pistaches, Chesnuts, Verjuyce, Sugar, Flower,
  Parmisan, Cinamon._

  _To force a French Bread called Pine-molet, or three of them._

Take a manchet, and make a hole in the top of it, take out the crum,
and make a composition of the brawn of a capon rost or boil'd; mince
it, and stamp it in a mortar, with marchpane past, cream, yolks of
hard eggs, muskefied bisket bread, the crum of very fine manchet,
sugar, marrow, musk, and some sweet herbs chopped small, beaten
cinamon, saffron, some raw yolks of eggs, and currans: fill the
bread, and boil them in napkins in capon broth, but first stop the
top with the pieces you took off. Then stew or fry some sweetbreads
of veal and forced chickens between two dishes, or Lamb-stones,
fried with some mace, marrow, and grapes, sparagus, or artichocks,
and skirrets, the manchets being well boil'd, and your chickens
finely stewed, serve them in a fine dish, the manchets in the
middle, and the sweetbreads, chickens, and carved sippets round
about the dish; being finely dished, thicken the chicken broth with
strained almonds, creams, sugar, and beaten butter.

Garnish your dish with marrow, pistaches, artichocks, puff paste,
mace, dates, pomegranats, or barberries, and slic't lemon.

  _Another forc't dish._

Take two pound of beef-marrow, and cut it as big as great dice, and
a pound of Dates, cut as big as small Dice; then have a pound of
prunes, and take away the out-side from the stones with your knife,
and a pound of Currans, and put these aforesaid in a Platter, twenty
yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle
all together.

Then have the yolks of twenty eggs more, strain them with
Rose-water, a little musk and sugar, fry them in two pancakes with a
little sweet butter fine and yellow, and being fried, put one of
them in a fair dish, and lay the former materials on it spread all
over; then take the other, and cut it in long slices as broad as
your little finger, and lay it over the dishes like a lattice
window, set it in the Oven, and bake it a little, then fry it, _&c._
Bake it leisurely.

  _Another forc't fryed Dish._

Make a little past with yolks of eggs, flower, and boiling liquor.

Then take a quarter of a pound of sugar, a pound of marrow, half an
ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
and mash your marrow, and a little Rose-water, musk or amber, and a
few currans or none, with a little suet, and make little pasties,
fry them with clarified butter, and serve them with scraped sugar,
and juyce of orange.

  _Otherways._

Take good fresh water Eels, flay and mince them small with a warden
or two, and season it with pepper, cloves, mace, saffron: then put
currans, dates, and prunes, small minced amongst, and a little
verjuyce, and fry it in little pasties; bake it in the oven, or stew
it in a pan in past of divers forms, or pasties or stars, _&c._

  To make any kind of sausages.

  _First, Bolonia Sausages._

The best way and time of the year is to make them in _September_.

Take four stone of pork, of the legs the leanest, and take away all
the skins, sinews, and fat from it; mince it fine and stamp it: then
add to it three ounces of whole pepper, two ounces of pepper more
grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
finely beaten, salt, spanish, or peter-salt, an ounce of
coriander-seed finely beaten, or carraway-seed, cinamon an ounce
fine beaten, lard cut an inch long, as big as your little finger,
and clean without rust; mingle all the foresaid together; and fill
beef guts as full as you can possibly, and as the wind gathers in
the gut, prick them with a pin, and shake them well down with your
hands; for if they be not well filled, they will be rusty.

These aforesaid Bolonia Sausages are most excellent of pork only:
but some use buttock beef, with pork, half one and as much of the
other. Beef and pork are very good.

Some do use pork of a weeks powder for this use beforesaid, and no
more salt at all.

Some put a little sack in the beating of these sausages, and put in
place of coriander-seed, carraway-seed.

This is the most excellent way to make Bolonia Sausages, being
carefully filled, and tied fast with a packthred, and smoaked or
smothered three or four days, that will turn them red; then hang
them in some cool cellar or higher room to take the air.

  _Other Sausages._

Sausages of pork with some of the fat of a chine of bacon or pork,
some sage chopped fine and small, salt, and pepper: and fill them
into porkets guts, or hogs, or sheeps guts, or no guts, and let them
dry in the chimney leisurely, _&c._

  _Otherways._

Mince pork with beef-suet, and mince some sage, and put to it some
pepper, salt, cloves, and mace; make it into balls, and keep it for
your use, or roll them into little sausages some four or five inches
long as big as your finger; fry six or seven of them, and serve them
in a dish with vinegar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet;
and being fried, serve it with gravy and juyce of orange or butter
and vinegar; and before you fry them flower them. And thus mutton or
any meat.

Or you may add sweet Herbs or Nutmeg: and thus Mutton.

  _Other Sausages._

Mince some Buttock-Beef with Beef suet, beat them well together, and
season it with cloves, mace, pepper, and salt: fill the guts, or fry
it as before; if in guts, boil them and serve them as puddings.

  _Otherways for change._

If without guts, fry them and serve them with gravy, juyce of orange
or vinegar, _&c._

  _To make Links._

Take the raring pieces of pork or hog bacon, or fillets, or legs,
cut the lean into bits as big as great dice square, and the fleak in
the same form, half as much; and season them with good store of
chopped sage chopt very small and fine; and season it also with some
pepper, nutmeg, cloves, and mace also very small beaten, and salt,
and fill porkets guts, or Beef-guts: being well filled, hang them up
and dry them till the salt shine through them; and when you will
spend them, boil them and broil them.

  To make all manner of Hashes.

  _First, of raw Beef._

Mince it very small with some Beef-suet or lard, some sweet herbs,
pepper, salt, some cloves, and mace, blanched chesnuts, or almonds
blanched, and put in whole, some nutmeg, and a whole onion or two,
and stew it finely in a pipkin with some strong broth the space of
two hours, put a little claret to it, and serve it on sippets finely
carved, with some grapes or lemon in it also, or barberries, and
blow off the fat.

  _Otherways._

Stew it in Beef gobbets, and cut some fat and lean together as big
as a good pullets egg, and put them into a pot or pipkin with some
Carrots cut in pieces as big as a walnut, some whole onions, some
parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves,
and as much water and wine as will cover them, and stew it the space
of three hours.

  2. _Beef hashed otherways, of the Buttock._

Cut it into thin slices, and hack them with the back of your knife,
then fry them with sweet butter; and being fried put them in a
pipkin with some claret, strong broth, or gravy, cloves, mace,
pepper, salt, and sweet-butter; being tender stewed the space of an
hour, serve them on fine sippets, with slic't lemon, gooseberries,
barberries, or grapes, and some beaten butter.

  3. _Beef hashed otherways._

Cut some buttock-beef into fine thin slices, and half as many slices
of fine interlarded Bacon, stew it very well and tender, with some
claret and strong Broth, cloves, mace, pepper, and salt; being
tender stewed the space of two hours, serve them on fine carved
sippets, _&c._

  4. _A Hash of Bullocks Cheeks._

Take the flesh from the bones, then with a sharp knife slice them in
thin slices like Scotch collops, and fry them in sweet butter a
little; then put them into a Pipkin with gravy or strong broth and
claret, and salt, chopped sage, and nutmeg, stew them the space of
two hours, or till they be tender, then serve them on fine carved
sippets, _&c._

  _Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears,
    Hogs, Lambs, Pigs, Fawns, or the like, many of the ways
    following._

Boil them very tender, and being cold, mince them small, then put
currans to them, beaten cinamon, hard eggs minced, capers, sweet
herbs minced small, cloves, mace, sugar, white-wine, butter, slic't
lemon or orange, slic't almonds, grated bread, saffron, sugar,
gooseberries, barberries or grapes; and being finely stewed down,
serve them on fine carved sippets.

  2. _Neats Feet hashed otherwise._

Cut them in peices, being tender boild, and put to them some chopped
onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
being finely stewed serve them on fine carved sippets, barberries,
and sugar; sometimes thicken the broth with yolks of raw eggs and
verjuice, run it over with beaten butter, and sometimes no sugar.

  3. _Hashing otherways of any Feet._

Mince them small, and stew them with white wine, butter, currans,
raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,
pepper, and serve them on tosts of fried manchet.

Sometimes dissolve the yolks of eggs.

  4. _Neats Feet, or any Feet otherways_

Being tender boil'd and soused, part them and fry them in sweet
butter fine and brown; dish them in a clean dish with some mustard
and sweet Butter, and fry some slic't onions, and lay them all over
the top; run them over with beaten Butter.

  5. _Neats-feet, or other Feet otherways sliced,
    or in pieces stewed._

Take boil'd onions, and put your feet in a pipkin with the onions
aforesaid being sliced, and cloves, mace, white wine, and some
strong broth and salt, being almost stewed or boil'd, put to it some
butter and verjuyce, and sugar, give it a warm or two more, serve it
on fine sippets, and run it over with sweet Butter.

  6. _Neats-feet otherways, or any Feet fricassed, or Trotters._

Being boil'd tender and cold, take out the hair or wool between the
toes, part them in halves, and fry them in butter; being fryed, put
away the Butter, and put to them grated nutmeg, salt, and strong
Broth.

Then being fine and tender, have some yolks of eggs dissolved with
vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs
put a piece of Fresh Butter, and put away the frying: and when you
are ready to dish up your meat, put in the eggs, and give it a toss
or two in the pan, and pour it in a clean dish.

  1. _To hash Neats-tongues, or any Tongues._

Being fresh and tender boil'd, and cold, cut them into thin slices,
fry them in sweet butter, and put to them some strong broth, cloves,
mace, saffron, salt, nutmegs grated, yolks of eggs, grapes,
verjuyce: and the tongue being fine and thick, with a toss or two in
the pan, dish it on fine sippets.

Sometimes you may leave out cloves and mace; and for variety put
beaten cinamon, sugar, and saffron, and make it more brothy.

  2. _To hash a Neats-Tongue otherways._

Slice it into thin slices, no broader than a three pence, and stew
it in a dish or pipkin with some strong broth, a little sliced onion
of the same bigness of the tongue, and some salt, put to some
mushrooms, and nutmeg, or mace, and serve it on fine sippets, being
well stewed; rub the bottom of the dish with a clove or two of
garlick or mince a raw onion very small and put in the bottom of the
dish, and beaten butter run over the tops of your dish of meat, with
lemon cut small.

  3. _To hash a Tongue otherwise, either whole or in slices._

Boil it tender, and blanch it; and being cold, slice it in thin
slices, and put to it boil'd chesnuts or roste, some strong broth,
a bundle of sweet herbs, large mace, white endive, pepper, wine,
a few cloves, some capers, marrow or butter, and some salt; stew it
well together, and serve it on fine carved sippets, garnish it on
the meat, with gooseberries, barberries, or lemon.

  4. _To hash a Tongue otherways._

Being boil'd tender, blanch it, and let it cool, then slice it in
thin slices, and put it in a pipkin with some mace and raisins,
slic't dates, some blanched almonds; pistaches, claret or white
whine, butter, verjuyce, sugar, and strong broth; being well stewed,
strain in six eggs, the yolks being boil'd hard, or raw, give it a
warm, and dish up the tongue on fine sippets.

Garnish the dish with fine sugar, or fine searced manchet, lay lemon
on your meat slic't, run it over with beaten butter, _&c._

  5. _To hash a Neats Tongue otherways._

Being boil'd tender, slice it in thin slices, and put it in a pipkin
with some currans, dates, cinamon, pepper, marrow, whole mace,
verjuyce, eggs, butter, bread, wine, and being finely stewed, serve
it on fine sippets, with beaten butter, sugar, strained eggs,
verjuyce, _&c._

  _6. To stew a Neats Tongue whole._

Take a fresh neats tongue raw, make a hole in the lower end, and
take out some of the meat, mince it with some Bacon or Beef suet,
and some sweet herbs, and put in the yolks of an egg or two, some
nutmeg, salt, and some grated parmisan or fat cheese, pepper, and
ginger; mingle all together, and fill the hole in the tongue, then
rap a caul or skin of mutton about it, and bind it about the end of
the tongue, boil it till it will blanch: and being blanched, wrap
about it the caul of veal with some of the forcing, roast it a
little brown, and put it in a pipkin, and stew it with some claret
and strong broth, cloves, mace, salt, pepper, some strained bread,
or grated manchet, some sweet herbs chopped small, marrow, fried
onions and apples amongst; and being finely stewed down, serve it on
fine carved sippets, with barberries and slic't lemon, and run it
over with beaten Butter. Garnish the dish with grated or searced
manchet.

  _7. To stew a Neats Tongue otherways, whole, or in pieces,
    boiled, blanch it, or not._

Take a tongue and put it a stewing between two dishes being raw, &
fresh, put some strong broth to it and white wine, with some whole
cloves, mace, and pepper whole, some capers, salt, turnips cut like
lard, or carrots, or any roots, and stew all together the space of
two or three hours leisurely, then blanch it, and put some marrow to
it, give it a warm or two, and serve it on sippets finely carved,
and strow on some minced lemon and barberies or grapes, and run all
over with beaten Butter.

Garnish your dish with fine grated manchet finely searced.

  _8.
