The accomplisht cook Part 19

_To boil a Capon or Chicken with Rice._

Boil the capon in fair water and salt, then take half a pound of rice, and boil it in milk; being half boil'd, put away the milk, and boil it in two quarts of cream, put to it a little rose-water and large mace, or nutmeg, with the foresaid materials. Being almost boil'd, strain the yolks of six or seven eggs with a little cream, and stir all together; give them a warm, and dish up the capon or chicken, then pour on the rice being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with sc.r.a.ped sugar, orange, preserved barberries, slic't lemon, or pomegranate kernels, as also the Capon or chicken, and marrow on them.

_Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peac.o.c.k, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._

Take a leg of veal and soak it in fair water, the blood being well soaked from it, and white, boil it, but first stuff it with parsley and other sweet herbs chopped small, as also some yolks of hard eggs minced, stuff it and boil it in water and salt, then boil the bacon by it self either stuffed or not, as you please; the veal and bacon being boil'd white, being dished serve them up, and lay the bacon by the veal with the rinde on in a whole piece, or take off the rinde and cut it in four, six, or eight thin slices; let your bacon be of the ribs, and serve it with parsley strowed on it, green sauce in saucers, or others, as you may see in the Book of Sauces.

_Cold otherways._

Boil any of the meats, poultry, or birds abovesaid with the ribs of bacon, when it is boil'd take off the rind being finely kindled from the rust and filth, slice it into thin slices, and season it with nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, and put some of the slices into your boild capon or other fowl, lay some slices on it, and lay your capon or other fowl on some blank manger in a clean dish, and serve it cold.

_To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the _French_ Fashion, with green Pease or Hasters._

Take pease, sh.e.l.l them, and put them all into boiling mutton broth, with some thin slices of interlarded bacon; being almost boiled, put in chopped parsley, some anniseeds, and strain some of the pease, thicken them or not, as you please; then put some pepper, give it a warm, and serve Kids or Lambs head on sippets, and stick it otherways with eggs and grated cheese, or some of the pease or flower strained; sometimes for variety you may use saffron or mint.

_To boil all other small Fowls, as Ruffes, Brewes, G.o.dwits, Knots, Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks_, &c.

Half roast any of these fowls, and stick on one side a few cloves as they roast, save the gravy, and being half roasted, put them into a pipkin, with the gravy, some claret wine, as much strong broth as will cover them, some broild houshold-bread strained, also mace, cloves pepper, ginger, some fried onions and salt; stew all well together, and serve them on fine carved sippets; sometimes for change add capers and samphire.

_To boil all manner of small Birds, or Land Fowl, as Plovers, Quails, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, Martins._

Take them and truss them, or cut off the legs & heads, and boil them in strong broth or water, sc.u.m them, and put in large mace, white-wine, washed currans, dates, marrow, pepper, and salt; being well stewed, dish them on fine carved sippets, thicken the broth with strained almonds, rose-water, and sugar, and garnish them with lemon, barberries, sugar, or grated bread strewed about the dish.

For Leir otherways, strained bread and hard eggs, with verjuyce and broth.

Sometimes for variety garnish them with potatoes, farsings, or little b.a.l.l.s of fa.r.s.ed manchet.

_To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews._

Take a Swan and bone it, leave on the legs and wings, then make a farsing of some beef-suet or minced lard, some minced mutton or venison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboil'd in their own liquor, mingle them amongst the minced meat, with some raw eggs, and fill the body of the fowl, p.r.i.c.k it up close on the back, and boil it in a stewing-pan or deep dish, then put to the fowl some strong broth, large mace, white-wine, a few cloves, oyster-liquor, and some boil'd marrow; stew them all well together: then have oysters stewed by themselves with an onion or two, mace, pepper, b.u.t.ter, and a little white-wine. Then have the bottoms of artichocks ready boild, and put in some beaten b.u.t.ter, and boil'd marrow; dish up the fowl on fine carved sippets, then broth them, garnish them with stewed oysters, marrow, artichocks, gooseberries, slic't lemon, barberries or grapes and large mace; garnish the dish with grated bread, oysters, mace, lemon and artichocks, and run the fowl over with beaten b.u.t.ter.

Otherways fill the body with a pudding made of grated bread, yolks of eggs, sweet herbs minced small, with an onion, and some beef-suet minced, some beaten cloves, mace, pepper, and salt, some of the blood of the fowl mixed with it, and a little cream; fill the fowl, and stew it or boil it as before.

_To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese._

Take a goose and salt it two or three days, then truss it to boil, cut lard as big as your little finger, and lard the breast; season the lard with pepper, mace, and salt; then boil it in beef-broth, or water and salt, put to it pepper grosly beaten, a bundle of bay-leaves, tyme, and rosemary bound up very well, boil them with the fowl; then prepare some cabbidge boild tender in water and salt, squeeze out the water from it, and put it in a pipkin with strong broth, claret wine, and a good big onion or two; season it with pepper, mace, and salt, and three or four anchovies dissolved; stew these together with a ladleful of sweet b.u.t.ter, and a little vinegar: and when the goose is boil'd enough, and your cabbidge on sippets, lay on the goose with some cabbidge on the breast, and serve it up. Thus you may dress any large wild Fowl.

_To boil all manner of small Sea or Land Fowl._

Boil the fowl in water and salt, then take some of the broth, and put to it some beefs-udder boild, and slic't into thin slices with some pistaches blanch'd, some slic't sausages stript out of the skin, white-wine, sweet, herbs, and large mace; stew these together till you think it sufficiently boiled, then put to it beet-root cut into slices, beat it up with b.u.t.ter, and carve up the Fowl, pour the broth on it, and garnish it with sippets, or what you please.

_Or thus._

Take and lard them, then half roast them, draw them, and put them in a pipkin with some strong broth or claret wine, some chesnuts, a pint of great oysters, taking the breads from them, two or three onions minced very small, some mace, a little beaten ginger, and a crust of _French_ bread grated; thicken it, and dish them up on sops: If no oysters, chesnuts, or artichock bottoms, turnips, colliflowers, interlarded bacon in thin slices, and sweetbreads, _&c._

_Otherways._

Take them and roast them, save the gravy, and being roasted, put them in a pipkin, with the gravy, some slic't onions, ginger, cloves, pepper, salt, grated bread, claret wine, currans, capers, mace, barberries, and sugar, serve them on fine sippets, and run them over with beaten b.u.t.ter, slic't lemon, and lemon peel; sometimes for change use stewed oysters or c.o.c.kles.

_To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called _Brodo-Lardiero_._

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon, when it boils sc.u.m it, and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the sun, prunes, sage, dryed cherries, tyme, a little saffron, and dish them on fine carved sippets.

_To stew Pigeons in the _French_ fashion._

The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw eggs. The pigeons being larded & half roasted, stuff them with the foresaid fearsing, and put boil'd cabbidge stuck with a few cloves round about them; bind up every Pigeon several with packthread, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil'd, serve them on fine carved sippets, and strow on cinamon, ginger, and sugar.

_Otherways in the _French_ Fashion._

Take Pigeons ready pull'd or scalded, take the flesh out of the skin, and leave the skin whole with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to them some sweet herbs finely minced, and season all with cloves, mace, ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; fill again the skins, and p.r.i.c.k them up in the back, then put them in a dish with some strong broth, and sweet herbs chopped, large mace, gooseberries, barberries, or grapes; then cabbidge-lettice boil'd in water and salt, put to them b.u.t.ter, and the Pigeons being boil'd, serve them on sippets.

_To boil Pigeons otherways._

Being trussed, put them in a pipkin, with some strong broth or fair water, boil and sc.u.m them, then put in some mace, a f.a.ggot of sweet herbs, white endive, marigold flowers, and salt; and being finely boiled, serve them on sippets, and garnish the dish with mace and white endive flowers.

Otherways you may add Cuc.u.mbers in quarters either pickled or fresh, and some pickled capers; or boil the cuc.u.mbers by themselves, and put them in beaten b.u.t.ter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive, and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a f.a.ggot; then have some cabbidge or colliflowers boil'd very tender in fair water and salt, pour away the water, and put them in beaten b.u.t.ter, and when the fowls be boil'd, serve the cabbidge on them.

_To boil Pigeons otherwaies._

Take Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and sc.u.m them clean, then put to them large mace, and well washed currans, some strained bread strained with vinegar and broth, put it to the Pigeons with some sweet b.u.t.ter and capers; boil them very white, and being boil'd, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten b.u.t.ter; garnish the dish with grated manchet.

Pottages.

_Pottage in the _Italian_ Fashion._

Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil'd chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.