The accomplisht cook Part 23

If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese.

Otherways change the colour green, with juyce of spinage, and put to it almonds strained.

_Pottage otherways in the French Fashion of Mutton, Kid, or Veal._

Take beaten oatmeal and strain it with cold water, then the pot being boiled and sc.u.mmed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic't onions, white cabbidge, and salt; your pottage being almost boil'd, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.

_Pottage in the English Fashion._

Take the best old pease you can get, wash and boil them in fair water, when they boil sc.u.m them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

_Pottage without sight of Herbs._

Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves, succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil'd, serve it on sippets.

_To make Sausages._

Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.

_Otherways._

You may make them of mutton, veal, or beef, keeping the order abovesaid.

_To make most rare Sausages without skins._

Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.

_Otherways._

Stamp half the meat and suet, and mince the other half, and season them as the former.

_To make Links._

Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats.

SECTION II.

_An hundred and twelve excellent wayes for the dressing of Beef._

_To boil Oxe-Cheeks._

Take them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the b.a.l.l.s of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, p.r.i.c.k both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon and _Bolonia_ sausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce.

_To dress Oxe-Cheeks Otherways._

Take out the bones and the b.a.l.l.s of the eyes, make the mouth very clean, soak it, and wash out the blood; then wipe it dry with a clean cloath, and season it with pepper, salt, and nutmeg; then put it in a pipkin or earthen pan, with two or three great onions, some cloves, and mace, cut the jaw bones in pieces, & cut out the teeth, lay the bones on the top of the meat, then put to it half a pint of claret wine, and half as much water; close up the pot or pan with a course piece of paste, and set it a baking in an oven over night for to serve next day at dinner, serve it on toasts of fine manchet fried, then have boil'd carrots and lay on it with toasts of manchet laid round the dish; as also fried greens to garnish it, and run it over with beaten b.u.t.ter. This way you may also dress a leg of beef.

_Or thus._

Take them and cleanse them as before, then roast them, and season them with pepper, salt, and nutmeg, save the gravy, and being roasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be very tender, then put to them some fryed onions, and some prunes, and serve them on toasts of fried bread, or slices of French bread, and slices of orange on them, garnish the dish with grated bread.

_To dress Oxe Cheeks in Stofado, or the Spanish fashion._

Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven cloves of garlick, steep them the s.p.a.ce of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil'd carrots and lay on it, with the toasts of manchet laid round the dish: garnish it with slic't lemons or oranges, and fried toasts, and garnish the dish with bay-leaves.

_To marinate Oxe-Cheeks._

Being boned, roast or stew them very tender in a pipkin with some claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender stewed, take them up, and put to the liquor in a pipkin a quart of wine-vinegar, and a quart of white-wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightest sprigs, boil also in the liquor large mace, cloves, slic't ginger, slic't nutmegs and salt; then put the cheeks into the barrel, and put the liquor to them, and some slic't lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or cold.

_Oxe Cheeks in Sallet._

Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.

_To bake Oxe cheeks in a Pasty or Pie._

Take them being boned and soaked, boil them tender in fair water, and cleanse them, take out the b.a.l.l.s of the eyes, and season them with pepper, salt, and nutmeg, then have some beef-suet and some b.u.t.tock beef minced and laid for a bed, then lay the cheeks on it, and a few whole cloves, make your Pastie in good crust; to a gallon of flower, two pound and a half of b.u.t.ter, five eggs whites and all, work the b.u.t.ter and eggs up dry into the flower, then put in a little fair water to make it up into a stiff paste, and work up all cold.

_To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf._

Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet b.u.t.ter, and being fryed, pour away the b.u.t.ter, and put to it some anchovies, grated nutmeg, mutton gravy, and salt; give it a warm on the fire, and then dish it in a clean dish with the bottom first rubbed with a clove of garlick, run it over with beaten b.u.t.ter, juyce of oranges, fried parsley, or fried marrow in yolks of two eggs, and sage leaves.

Sometimes add yolks of eggs strained, and then it is a fricase.

_Otherways._

Take the pallets, lips, or noses, and boil them very tender, blanch them, and cut them two inches long, then take some interlarded bacon and cut it in the like proportion, season the pallets with salt, and broil them on paper; being tender broil'd put away the fat, and put them in a dish being rubbed with a clove of garlick, put some mutton gravy to them on a chaffing dish of coals, and some juyce of orange, _&c._