The accomplisht cook Part 21

_Capilotado Francois._

Roast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamp'd and strained, put it a boiling softly, and stir it continually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capons: put the gravy to it, and strow on sugar, some marrow, cinamon, _&c._

Sometimes you may add some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, _&c._

_Other made Dishes, or little Pasties called in Italian _Tortelleti_._

Take a rost or boil'd capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it, half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle all together and make a piece of paste of warm or boiling liquor, and some rose-water, sugar, b.u.t.ter; make some great and some very little, rouls or stars, according to the judgment of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, _&c._

_Tortelleti, or little Pasties._

Mince some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and sugar, and serve them hot.

__Tortelleti_, or little Pasties otherwayes, of Beets or Spinage chopped very small._

Being washed and wrung dry, fry them in b.u.t.ter, put to them some sweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond-milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese.

__Tortelleti_, of green Pease, French Beans, or any kind of Pulse green or dry._

Take pease gren or dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cinamon, and grated cheese in a fine clean dish.

_To boil a Capon or chicken with Colliflowers in the French Fashion._

Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of 2 eggs, strain them with a quarter of a pint of sack; then take as much thick b.u.t.ter, being drawn with a little vinegar and a slic't lemon, brew them together; then take the flowers out of the milk, and put them into the b.u.t.ter and sack: then dish up your Capon, being tender boil'd, upon sippets finely carved, and pour on the sauce, and serve it to the Table with a little salt.

_To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion._

Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs, mingle all together with grapes, gooseberries, barberries, or red currans, and sugar, or none, some pine-apple-seed, or pistaches; fill the fowl, and stew it in a stewing-pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in a dish with sippets finely carved, and slic't oranges, lemons, barberries, gooseberries, sweet herbs chopped, and mace.

_To boil Partridges, or any of the former Fowls stuffed with any the filling aforesaid._

Boil them in a pipkin with strong broth, white-wine, mace, sweet herbs chopped very fine, and put some salt, and stew them leisurely; being finely stewed, put some marrow, and strained almonds, with rosewater to thicken it, serve them on fine carved sippets, and broth them, garnish the dish with grated bread and pistaches, mace, and lemon, or grapes.

_To boil Pigeons, Woodc.o.c.ks, Snites, Black birds, Thrushes, Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears, Martins, or any small Land Fowl._

_Woodc.o.c.ks or Snites._

Boil them either in strong broth or water and salt, and being boil'd, take out the guts, and chop them small with the liver, put to it some crumb of white-bread grated, a little of the broth of the c.o.c.k, and some large mace, stew them together with some gravy; then dissolve the yolks of two eggs with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it amongst the sauce with a little b.u.t.ter, dish them on sippets, and run the sauce over them with some beaten b.u.t.ter and capers, lemon minced small, barberries or pickled grapes whole.

Sometimes with this sauce, boil some slic't onions and currans in a broth by it self: when you boil it not with onions, rub the bottom of the dish with a clove or two of garlick.

_Boil Woodc.o.c.ks or Larks otherways._

Take them with the guts in, and boil them in some strong broth or fair water, and three or four whole onions, larg mace, and salt; the c.o.c.ks being boil'd, make sauce with the some thin slices of manchet, or grated, in another pipkin, and some of the broth where the fowl or c.o.c.ks boil, and put to it some b.u.t.ter, the guts and liver minced, and then have some yolks of eggs dissolved with some vinegar & some grated nutmeg, put it to the other ingredients, and stir them together, and dish the fowl on fine sippets, and pour on the sauce and some slic't lemon, grapes, or barberries, and run it over with beaten buter.

_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs,_ &c.

Stuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil'd oysters; mix all together, fill the skin, and p.r.i.c.k it fast on the back, boil it in a large stewing pan or deep dish, with some strong broth, claret or white-wine, salt, large mace, two or three cloves, a bundle of sweet herbs, or none, oyster-liquor and marrow, stew all well together. Then have stewed oysters by themselves ready stewed with an onion or two, mace, pepper, b.u.t.ter, and a little white-wine.

Then have the bottoms of artichocks put in beaten b.u.t.ter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish your dish with grated manchet strowed, and some oysters, mace, lemon, and artichocks, and run it over with beaten b.u.t.ter.

Otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped; onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned with strained sweet-breads of veal; or hard eggs strained with broth, and garnished with barberries, lemon, grapes, red currans, or gooseberries.

_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels._ &c.

Put your fowl being cleansed and trussed into a pipkin fit for it, and boil it with strong broth or fair spring water, sc.u.m it clean, and put in three or four slic't onions, some large mace, currans, raisins, some capers, a bundle of sweet herbs, grated or strained bread, white-wine, two or three cloves, and pepper; being finely boil'd, slash it on the breast, and dish it on fine carved sippets; broth it, and lay on slic't lemon and a lemon peel, barberries or grapes, run it over with beaten b.u.t.ter, sugar, or ginger, and trim the dish sides with grated bread in place of the beaten ginger.

_To boil these Fowls otherways._

You may add some oyster liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, b.u.t.ter, savory, tyme, some strong broth, and some white-wine; let the broth be half wasted, and stew it very softly; being finely stewed dish it up, serve it on sippets, and pour on the broth, _&c._

Otherways boil the fowl and not roast them, boil them in strong mutton broth, and put the fowl into a pipkin, boil and sc.u.m them, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper, and salt; then slash the breast from end to end 3 or four slashes, and being boil'd, dish it up on fine carved sippets, put some sugar to it, and p.r.i.c.k a few cloves on the breast of the fowl, broth it and strow on fine sugar, and grated bread.

_Otherways._

Put them in a stewing pan with some wine and strong broth, and when they boil sc.u.m them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage flowers, or seeds or leaves of sage; serve them on fine carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and roasted turnips or green sauce.