The accomplisht cook Part 16

Take a great eight pound dish, and a six penny french pinemolet or bread; chip it and slice it into large slices, and cover all the bottom of the dish; scald it or steep it well with your strong broth, and upon that some mutton or beef gravy; then dish up the fowl on the dish, and round the dish the fried tongues in gravy with the lips, pallats, pistaches, eggs, noses, chesnuts, and c.o.c.ks combs, and run them over the fowls with some of the gravy, and large mace.

Then again run it over with fried sweetbread, sausage, lamb-stones, c.o.c.k-stones, fried spinage, or alexander leaves, then the marrow over all; next the carved lemons upon the meat, and run it over with the beaten b.u.t.ter, yolks of eggs, and gravy beat up together till it is thick; then garnish the dish with the little pies, Dolphins of puff-paste, chesnuts, boiled and fried oysters, and yolks of hard eggs.

_To Boil Chines of Veal._

First, stew them in a stewing pan or between two dishes, with some strong broth of either veal or mutton, some white wine, and some sausages made of minced veal or pork, boil up the chines, sc.u.m them, and put in two or three blades of large mace, a few cloves, oyster or caper liquor with a little salt; and being finely boil'd down put in some good mutton or beef-gravy; and a quarter of an hour before you dish them, have all manner of sweet herbs pickt and stript, as tyme, sweet marjoram, savory, parsley, bruised with the back of a ladle, and give them two or three walms on the fire in the broth; then dish the chines in thin slices of fine French bread, broth them, and lay on them some boiled beef-marrow, boil'd in strong broth, some slic't lemon, and run all over with a lear made of beaten b.u.t.ter, the yolk of an egg or two, the juyce of two or three oranges, and some gravy, _&c._

_To boil or stew any Joynt of Mutton._

Take a whole loin of mutton being jointed, put it into a long stewing pan or large dish, in as much fair water as will more than half cover it, and when it is sc.u.m'd cover it; but first put in some salt, white wine, and carrots cut into dice-work, and when the broth is half boiled strain it, blow off the fat, and wash away the dregs from the mutton, wash also the stew-pan or pipkin very clean, and put in again the broth into the pan or pipkin, with some capers, large mace, and carrots; being washed, put them in again, and stew them softly, lay the mutton by in some warm place, or broth, in a pipkin; then put in some sweet herbs chopped with an onion, and put it to your broth also, then have colliflowers ready boild in water and salt, put them into beaten b.u.t.ter 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, and give it a walm or two; then dish up the meat, and lay on the colliflowers, gooseberries, capers, marrow, carrots, and grapes or barberries, and run it over with beaten b.u.t.ter.

For the garnish according to the season of the year, sparagus, artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice, chestnuts, cabbidge-sprouts.

Sometimes for more variety, for thickning of this broth, strained almonds, with strong mutton broth.

_To boil a Rack, Chine, or Loin of Mutton a most excellent way, either whole or in pieces._

Boil it either in a flat large pipkin or stewing pan, with as much fair water as will cover the meat, and when it boils sc.u.m it, and put thereto some salt; and being half boiled take up the meat, and strain the Broth, blow off the fat, and wash the stewing-pan and the meat from the dregs, then again put in the crag end of the rack of mutton to make the Broth good, with some mace; then a little before you take it up, take a handful of picked parsley, chop it very small, and put it in the Broth, with some whole marigold flowers; put in the chine again, and give it a walm or two, then dish it on fine sippets, and broth it, then add thereto raisins of the sun, and currans ready boil'd and warm, lay them over the chine of mutton, then garnish the dish with marigold-flowers, mace, lemon, and barberries.

Other ways for change without fruit.

_To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal._

Take a chine of veal or mutton and joynt it, put it in a pipkin with some strong mutton broth, and when it boils and is sc.u.mmed, put in some french barley, being first boiled in fair water, put into the broth some large mace and some sweet herbs bound up in a bundle, a little rosemary, tyme, winter-savory, salt, and sweet marjoram, bind them up very hard; and put in some raisins of the sun, some good pruens, currans, and marigold-flowers; boil it up to an indifferent thickness, and serve it on fine sippets; garnish the dish with fruit and marigold-flowers, mace, lemon, and boil'd marrow.

Otherways without fruit, put some good mutton gravy, and sometimes raisins only.

_To stew a Chine of Mutton or Veal._

Put it in a pipkin with strong broth and white wine; and when it boils sc.u.m it, and put to some oyster-liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of large mace, a whole onion, with some interlarded bacon cut into dice work, some chesnuts, and some capers, then have some stewed oysters by themselves, as you may see in the Book of Oysters. The chines being ready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on fine sippets; broth it, and garnish the chines with stewed oysters; chesnuts, mace, slic't lemon and some fried oysters.

_To make a dish of Steaks, stewed in a Frying pan._

Take them and fry them in sweet b.u.t.ter; being half fried, put out the b.u.t.ter, & put to them some good strong ale, pepper, salt, a shred onion, and nutmeg; stew them well together, and dish them on sippets, serve them and pour on the sauce with some beaten b.u.t.ter, _&c._

_To make stewd Broth._

Take a knuckle of veal, a joint of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, sc.u.m them when they boil, and put to them a bundle of sweet herbs bound up hard and close; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and currans boil'd and strain'd; then put in some whole raisins, currans, some good damask prunes, and boil not the fruit too much, about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic't Lemons, prunes, mace, raisins, currans, sc.r.a.ped sugar, and barberries; garnish the meat in the dish also.

_Stewed Broth in the new Mode or Fashion._

Take a joynt of mutton, rack, or loin, and boil them in pieces or whole in fair water, sc.u.m them, and being sc.u.mmed and half boil'd, take up the mutton, and wash away the dregs from the meat; strain the broth, and blow away the fat; then put the broth into a clean pipkin, with a bundle of sweet herbs bound up hard; then put thereto some large mace, raisins of the sun boil'd and strain'd, with half as many prunes; also some saffron, a few whole cloves, pepper, salt, claret wine, and sugar; and being finely stewed together, a little before you dish it up, put in the meat, and give it a walm or two; dish it up, and serve it on fine carved sippets.

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

Chop a loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of claret, and as much water, salt, and pepper, three or four whole onions, a f.a.ggot of sweet herbs bound up hard, and some large mace, cover them close, and stew them leisurely the s.p.a.ce of two hours, turn them now & then, and serve them on sippets.

Otherways for change, being half boiled, put to them some sweet herbs chopped, give them a walm, and serve them on sippets with scalded gooseberies, barberries, grapes, or lemon.

Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve them with slic't lemon, beaten b.u.t.ter.

Othertimes you may alter the spices, and put nutmeg, cloves, ginger, _&c._

Sometimes to the first plain way put capers, pickled cuc.u.mbers, samphire, _&c._

_Otherwayes._

Stew it between two dishes with fair water, and when it boils, sc.u.m it, and put in three or four blades of large mace, gross pepper, cloves, and salt; stew them close covered two hours, then have parsley picked, and some stript, fine spinage, sorrel, savory, and sweet marjoram chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst them; then dish them on carved sippets, blow off the fat on the broth, and broth it, lay a lemon on it and beaten b.u.t.ter, and stew it thus whole.

_To dress or force a Leg of Veal a singular good way, in the newest Mode._

Take a leg of veal, take out the meat, and leave the skin and the shape of the leg whole together, mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced; then season it with pepper, nutmeg, ginger, and cloves, all being fine beaten, with some salt, a clove or two of garlick, three or four yolks of hard eggs in quarters, pine-apple seed, two or three raw eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks bottoms, fill the leg and sowe it up, boil it in a pipkin with two gallons of fair water and some white wine; being sc.u.mm'd and almost boil'd, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and artichocks bottoms boil'd and cut into quarters, stew all the foresaid well together; then have some fried tost of manchet or rowls finely carved. The leg being well boil'd, (dainty and tender) dish it on French bread, fry some toast of it, and sippets round about it, broth it, and put on it marrow, and your other materials, a slic't lemon, and lemon peel, and run it over with beaten b.u.t.ter.

Thicken the broth sometimes with almond paste strained with some of the broth, or for variety, yolks of eggs and saffron strained with some of the broth, or saffron only. One may add sometimes some of the minced meat made up into b.a.l.l.s, and stewed amongst the broth, _&c._

_To boil a Leg or Knuckle of Veal with Rice._

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

Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.

Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.

_To boil a Breast of Veal._

Jonyt it well and parboil 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, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boil'd, serve it on fine carved sippets, and broth it; then have some fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten b.u.t.ter, lemon, and fryed parsley over all. Thus you may boil a rack loin of Veal.

_To boil a Breast of Veal otherways._

Make a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, p.r.i.c.k it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow, being finely stewed serve it on sippets, and run it over with beaten b.u.t.ter, lemon, barberries or grapes.

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