The accomplisht cook Part 12

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, p.r.i.c.k 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 p.r.i.c.k 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 b.u.t.ter and sc.r.a.ped 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, b.a.l.l.s or what you will, and stew them, or fry them, or bake them and serve them on sippets with verjuyce, sugar and b.u.t.ter, 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 b.u.t.ter, 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 b.a.l.l.s._

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 s.p.a.ce of two hours; turn them and serve them on toasts of fine manchet, and serve them with the palest of the b.a.l.l.s.

_Other manner of b.a.l.l.s._

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 b.a.l.l.s 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.