The accomplisht cook Part 30

12. White-wine, gravy, large mace, and b.u.t.ter thickned with two or three yolks of eggs.

_Oyster Sauce._

13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce to thicken it, then juyce of orange, and slices of lemon over all.

14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd together.

_To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion._

_To make a Pudding in a Breast of Veal._

Open the lower end with a sharp knife close between the skin and the ribs, leave hold enough of the flesh on both sides, that you may put in your hand between the ribs, and the skin; then make a pudding of grated white bread, two or three yolks of eggs, a little cream, clean washt currans pick't and dried, rose-water, cloves, and mace fine beaten, a little saffron, salt, beef-suet minced fine, some slic't dates and sugar; mingle all together, and stuff the breast with it, make the pudding pretty stiff, and p.r.i.c.k on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, b.u.t.ter, and two or three slices of orange, and boil it up, _&c._

_To roast a Breast of Veal otherways._

Parboil it, and lard it with small lard all over, or the one half with lard; and the other with lemon-peel, sage-leaves, or any kind of sweet herbs; spit it and roast it, and baste it with sweet b.u.t.ter, and being roasted, bread it with grated bread, flower, and salt; make sauce with gravy, juyce of oranges, and slic't lemons laid on it.

_Or thus._

Make stuffing or farsing with a little minced veal, and some tyme minced, lard, or fat bacon, a few cloves and mace beaten, salt, and two or three yolks of eggs; mingle them all together, and fill the breast, scuer it up with a p.r.i.c.k or scuer, then make little puddings of the same stuff you stuffed the breast, and having spitted the breast, p.r.i.c.k upon it those little puddings, as also the sweetbreads, roast all together, and baste them with good sweet b.u.t.ter, being finely roasted, make sauce with juyce of oranges and lemons.

_To roast a Loyn of Veal._

Spit it and lay it to the fire, baste it with sweet b.u.t.ter, then set a dish under it with some vinegar, two or three sage-leaves, and two or three tops of rosemary and tyme; let the gravy drop on them, and when the veal is finely roasted, give the herbs and gravy a warm or two on the fire, and serve it under the veal.

_Another Sauce for a Loin of Veal._

All manner of sweet herbs minced very small, the yolks of two or three hard eggs minced very small, and boil them together with a few currans, a little grated bread, beaten cinamon, sugar, and a whole clove or two, dish the veal on this sauce, with two or three slices of an orange.

_To roast Olives on a Leg of Veal._

Cut a leg of veal into thin slices, and hack them with the back of a knife; then strew on them a little salt, grated nutmeg, sweet herbs finely minced, and the yolks of some herd eggs minced also, grated bread, a little beef-suet minced, currans, and sugar, mingle all together, and strew it on the olives, then roul it up in little rouls, spit them and roul the caul of veal about them, roast them and baste them in sweet b.u.t.ter; being roasted, make sauce with some of the stuffing, verjuyce, the gravy that drops from them, and some sugar, and serve the olives on it.

_To roast a Leg or Fillet of Veal._

Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and the yolks of two or three raw eggs, mix them with suet, stuff it and roast it; then make sauce with the gravy that dripped from it, blow off the fat, and give it two or three warms on the fire, and put to it the juyce of two or three oranges.

_To roast Veal in pieces._

Take a leg of veal, and cut it into square pieces as big as a hens egg, season them with pepper, salt, some beaten cloves, and fennil-seed; then spit them with slices of bacon between every piece; being spitted, put the caul of the veal about them and roast them, then make the sauce of the gravy and the juyce of oranges.

Thus you may do of veal sweet-breads, and lamb-stones.

_To roast Calves Feet._

First boil them tender and blanch them, and being cold lard them thick with small lard, then spit them on a small spit and roast them, serve them with a sauce made of vinegar, cinamon, sugar, and b.u.t.ter.

_To roast a Calves Head with Oysters._

Take a Calves head and cleave it, take out the brains and wash them very well with the head, cut out the tongue, and boil, blanch, and parboil the brains, as also the head and tongue; then mince the brain and tongue with a little sage, oysters, marrow, or beef-suet very small, mix with it three or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread, salt, and a little sack, this being done, then take the calves head, and fill it with this composition where the brains and tongue lay: bind it up close together, spit it, and stuff it with oysters, compounded with nutmeg, mace, tyme, graded bread, salt, and pepper: Mix all these with a little vinegar, and the white of an egg, and roul the oysters in it; stuff the head with it as full as you can, and roast it thorowly, setting a dish under it to catch the gravy, wherein let there be oysters, sweet herbs minced, a little white wine and slic't nutmeg; when the head is roasted, set the dish wherein the sauce is on the coals to stew a little, then put in a peice of b.u.t.ter, the juyce of an orange, and salt, beating it up thick together, dish the head, and put the sauce to it, and serve it hot to the table.

_Several Sauces for roast Veal._

1. Gravy, claret, nutmeg, vinegar, b.u.t.ter, sugar, and oranges.

2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.

3. Vinegar and b.u.t.ter.

4. All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, b.u.t.ter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.

5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil'd to an indifferent height or thickness, with a few whole cloves.

_To roast red Deer._

Take a side, or half hanch, and either lard them with small lard, or stick them with cloves; but parboil them before you lard them, then spit and roast them.

_Sauces for red Deer._

1. The gravy and sweet herbs chopped small and boil'd together, or the gravy only.

2. The juyce of oranges or lemons, and gravy.

3. A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.

4. White bread boil'd in water pretty thick without spices, and put to it some b.u.t.ter, vinegar, and sugar.

If you will stuff or fa.r.s.e any venison, stick them with rosemary, tyme, savory, or cloves, or else with all manner of sweet herbs, minced with beef-suet, lay the caul over the side or half hanch, and so roast it.

_To roast pork with the Sauces belonging to it._

Take a chine of Pork, draw it with sage on both sides being first spitted, then roast it; thus you may do of any other Joynt, whether Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog, being salted a night of two.

_Sauces._