The accomplisht cook Part 43

_To bake Chickens or Pigeons._

Take either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweet-breads of veal slic't very thin, three sheeps tongues boil'd tender, blanched and slic't, with as much veal, as much mutton, six larks, twelve c.o.c.ks combs, a pint of great oysters parboild and bearded, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little b.a.l.l.s or rouls, put them in the pie, and put in a little mutton-gravy, some artichock bottoms, or the tops of boild sparagus, and a little b.u.t.ter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.

_To Make a Chicken Pie otherways._

Take and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow of three marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some b.u.t.ter, close it up, and put it in the oven; being half baked, liquor it with a pound of good b.u.t.ter; a quarter of a pint of grape-verjuyce, and a quartern of refined sugar, ice it and serve it up.

Otherways you may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.

Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet b.u.t.ter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or sc.r.a.pe sugar on them.

Otherways for the liquoring or garnishing of these Pies, for variety you may put in them boil'd skirrets, bottom of artichocks boil'd, or boil'd cabbidge lettice.

Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, b.u.t.ter, and the juyce of two oranges.

Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil'd in gravy; and beat up thick with b.u.t.ter.

Otherways liquor it with white-wine, b.u.t.ter, sugar, some sweet marjoram, and yolks of eggs strained.

Or bake them with candied lettice stalks, potatoes, boil'd and blanch'd, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic't lemon, then liquor the pye with white-wine, b.u.t.ter, and sugar, and serve it up hot.

You may bake any of the foresaid in a patty-pan or dish, or bake them in cold b.u.t.ter paste.

_To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold._

Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some b.u.t.ter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of b.u.t.ter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified b.u.t.ter.

Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.

Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil'd skirrets or pieces of artichocks, grapes, or gooseberries, _&c._

_To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold._

Take six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pepper, and salt, the quant.i.ty of two ounces of the foresaid spices, and as much of the one as the other, then lay some b.u.t.ter in the bottom of the pye, lay on the pigeons, and put all the seasoning on them in the pye, put b.u.t.ter to it, close it up and bake it, being baked and cold, fill it up with clarified b.u.t.ter.

Make the paste of a pottle of fine flour, and a quarter of a pound of b.u.t.ter boil'd in fair water made up quick and stiff.

If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a pound of b.u.t.ter, work into the flour dry, and being well wrought into it, make it up stiff with a little fair water.

Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.

Sometimes for variety make a lear of b.u.t.ter, verjuyce, sugar, some sweet marjoram chopped and boil'd up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic't lemon, shake it well together, and serve it up hot.

In this mode or fashion you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.

_To bake all manner of Land Fowl, as Turkey, Bustard, Peac.o.c.k, Crane, &c. to be eaten cold._

Take a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then season it with 2 ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, and lay it in a pie fit for it, put first b.u.t.ter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of b.u.t.ter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified b.u.t.ter, _&c._

_To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten cold._

Take a swan, bone, parboil and lard it with great lard, season the lard with nutmeg and pepper only, then take two ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pie, with good store of b.u.t.ter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of b.u.t.ter; then close it up in rye-paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, only giving them half the seasoning.

In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer.

In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews, heath-c.o.c.ks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks, _&c._

In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, claret, and b.u.t.ter.

_To dress a Turkey in the French mode, to eat cold, called a la doode._

Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger and season it with pepper, cloves, and mace, nutmegs, and put a piece of interlarded bacon in the belly with some rosemary and bayes, whole pepper, cloves and mace, and sew it up in a clean cloth, and lay it in steep all night in white-wine, next morning close it up with a sheet of course paste in a pan or pipkin, and bake it with the same liquor it was steept in; it will ask four hours baking, or you may boil the liquor; then being baked and cold, serve it on a pie-plate, and stick it with rosemary and bays, and serve it up with mustard and sugar in saucers, and lay the fowl on a napkin folded square, and the turkey laid corner-ways.

Thus any large fowl or other meat, as a leg of mutton, and the like.

Meats proper for a stofado may be any large fowl, as,

_Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese, Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also Venison, Red Deer, Fallow Deer, Legs of Mutton, b.r.e.a.s.t.s of Veal boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders, or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart of great Oysters, Puddings, Sausages, two Lemons, two Cloves of Garlick._

_A Stofado._

Take two turkeys, & bone them and lard them with great lard as big as your finger, being first seasoned with pepper, & nutmegs, & being larded, lay it in steep in an earthen pan or pipkin in a quart of white-wine, & half as much wine-vinegar, some twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races of slic't ginger, half a handful of salt, half an ounce of slic't nutmegs, and a ladleful of good mutton broth, & close up the pot with a sheet of coa.r.s.e paste, and bake it; it will ask four hours baking; then have a fine clean large dish, with a six penny French bread slic't in large slices, and then lay them in the bottom of a dish, and steep them with some good strong mutton broth, and the same broth that it was baked in, and some roast mutton gravy, and dish the fowl, garnish it with the spices and some sausages, and some kind of good puddings, and marrow and carved lemons slic't, and lemon-peels.

_To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold._

Being first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and b.u.t.ter over all; bake them very tender, and liquor them with b.u.t.ter and claret wine.

Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spices and b.u.t.ter, close it up in good crust, and make your pies according to these forms.

_Otherways._

Bone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some b.u.t.ter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet b.u.t.ter.

_Otherways._

You may make a pudding of some grated bread, minced veal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pepper, and salt, and lay it on the top of your meat in the pye, and some b.u.t.ter, close it up and bake it.