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_A bill of Fare formerly used in Fasting days, and in _Lent_._
_The first Course._
Oysters if in season.
1 b.u.t.ter and eggs.
2 Barley pottage, or Rice pottage.
3 Stewed Oysters.
4 b.u.t.tered eggs on toasts.
5 Spinage Sallet boil'd.
6 Boil'd Rochet or gurnet.
7 A jole of Ling.
8 Stewed Carp.
9 Oyster Chewits.
10 Boil'd Pike.
11 Roast Eels.
12 Haddocks, fresh Cod, or Whitings.
13 Eel or Carp Pye.
14 Made dish of spinage.
15 Salt Eels.
16 Souc't Turbut.
_A second Course._
1 Fried Soals.
2 Stewed oysters in scollop sh.e.l.ls.
3 Fried Smelts.
4 Congers head broil'd.
5 Baked dish of Potatoes, or Oyster pye.
6 A spitchc.o.c.k of Eels.
7 Quince pie or tarts royal.
8 b.u.t.tered Crabs.
9 Fried Flounders.
10 Jole of fresh Salmon.
11 Fried Turbut.
12 Cold Salmon pye.
13 Fried skirrets.
14 Souc't Conger.
15 Lobsters.
16 Sturgeon.
[Decoration]
THE
ACCOMPLISHT COOK,
OR,
The whole Art and Mystery of COOKERY, fitted for all Degrees and Qualities.
SECTION I.
_Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces_, &c.
_To make an Olio Podrida._
Take a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil'd and sc.u.mmed: but put in more presently after your Beef is sc.u.m'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions, Cabbidge, in good big pieces, as big as your meat, a f.a.ggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes _French_ Barley, or Lupins green or dry.
Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, _&c._
Then next have divers Fowls; as first
_A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks._
Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, _&c._
Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two Colliflowers_, _Saffron_.
And stew these in a pipkin together, being ready clenged with some good sweet b.u.t.ter, a little white wine and strong broth.
Some other times for variety you may use Beets, Potato's, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
Now to dish your Olio, dish first your Beef, Veal or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all.
Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites, twenty four Quailes, forty eight Larks, _&c._
Then broth it, and put on your pipkin of Colliflowers Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow boil'd in strong broth or water, large Mace, Saffron, Pistaches, and all the aforesaid things being finely stewed up, and some red Beets over all, slic't Lemons, and Lemon peels whole, and run it over with beaten b.u.t.ter.
_Marrow Pies._
For the garnish of the dish, make marrow pies made like round Chewets but not so high altogether, then have sweet-breads of veal cut like small dice, some pistaches, and Marrow, some Potato's, or Artichocks cut like Sweetbreads: as also some enterlarded Bacon; Yolks of hard Eggs, Nutmeg, Salt, Goosberries, Grapes, or Barberries, and some minced Veal in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus and Chesnuts, with a little musk; close them up, and bast them with saffron water, bake them, and liquor it with beaten b.u.t.ter, and set them about the dish side or brims, with some bottoms of Artichocks, and yolks of hard Eggs, Lemons in quarters, Poungarnets and red Beets boil'd, and carved.
_Other Marrow Pies._
Otherways for variety, you may make other Marrow Pies of minced Veal and Beef-suit, seasoned with Pepper, Salt, Nutmegs and boiled Sparagus, cut half an inch long, yolks of hard Eggs cut in quarters, and mingled with the meat and marrow: fill your Pies, bake them not too hard, musk them, _&c._
_Other Marrow Pies._
