The Accomplisht Cook

 

Section IV.

The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them.

Divers ways of breading or dredging of Meats and Fowl.

1. Grated bread and flower.

2. Grated bread, and sweet herbs minced, and dried, or beat to powder, mixed with the bread.

3. Lemon in powder, or orange peel mixt with bread and flower, minced small or in powder.

4. Cinamon, bread, flour, sugar made fine or in powder.

5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.

6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but first baste it with the jucye of lemons, or oranges, and the yolks of eggs.

7. Bread, sugar, and salt mixed together.

Divers Bastings for roast Meats.

1. Fresh butter.

2. Clarified suet.

3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.

4. Water and salt.

5. Cream and melted butter, thus flay’d pigs commonly.

6. Yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peacock, bustard, or turkey.

To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials.
Take three pints of great oysters and parboil them in their own liquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg and salt, then stuff the shoulder, and lard it with some anchoves; being clean washed spit it, and lay it to the fire, and baste it with white or claret wine, then take the bottoms of six artichocks, pared from the leaves and boil’d tender.

Then take them out of the liquor and put them into beaten butter, with the marrow of six marrow-bones, and keep them warm by a fire or in an oven, then put to them some slic’d nutmeg, salt, the gravy of a leg of roast mutton, the juyce of two oranges, and some great oysters a pint, being first parboil’d, and mingle with them a little musk or ambergreese.

Then dish up the shoulder of mutton, and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters, and anchovies, blow off the fat, then put to the gravy a little white-wine, some oyster liquor, a whole onion, and some stript tyme, and boil up the sauce, then put it in a fair dish, and lay the shoulder of mutton on it, and the bottoms of the artichocks round the dish brims, and put the marrow and the oysters on the artichoke bottoms, with some slic’t lemon on the shoulder of mutton, and serve it up hot.

To roast a Shoulder of Mutton with Oysters otherways.
Take great oysters, and being opened, parboil them in their own liquor, beard them and wash them in some vinegar, then wipe them dry, and put to them grated nutmeg, pepper, some broom-buds, and two or three anchoves; being finely cleansed, washed, and cut into little bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff the shoulder, roast it, and baste it with sweet butter, and being roasted make sauce with the gravy, white wine, oyster liquor, and some oysters, then boil the sauce up and blow off the fat, beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce, and some slic’t lemon on it.

Otherways. The oysters being opened parboil them in their liquor, beard them and wipe them dry, being first washed out of their own liquor with some vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysters whole, and a little salt, and mingle all together, then make little holes in the upper side of the mutton, and fill them with this composition. Roast the shoulder of mutton, and baste it with butter, set a dish under it to save the gravy that drippeth from it; then for the sauce take some of the oysters, and a whole onion, stew them together with some of the oyster-liquor they were parboil’d in, and the gravy that dripped from the shoulder, (but first blow off the fat) and boil up all together pretty thick, with the yolk of an egg, some verjuyce, the slice of an orange; and serve the mutton on it hot.

Or make sauce with some oysters being first parboil’d in their liquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dish with barberries, slic’t lemon, large mace and oysters. Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret-wine, nutmeg, and the juyce of two or three oranges beaten up thick with some butter and salt.

To roast a Shoulder of Mutton with Oysters.
Take a shoulder of mutton and rost it, then make sauce with some gravy, claret-wine, pepper, grated nutmeg, slic’t lemon, and broom-buds, give it a warm or two, then dish the mutton, and put the sauce to it, and garnish it with barberries, and slic’t lemon.

To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces.
First lard it with lard, or lemon peel cut like lard, or with orange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with butter, and make sauce with mutton-gravy, and nutmeg, boil it up with a little claret and the juyce of an orange, and rub the dish you put it in with a clove of garlick. Or make a sauce with pickled or green cucumbers slic’t and boil’d in strong broth or gravy; with some slic’t onions, an anchove or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot.

Divers Sauces for roast Mutton.

1. Gravy, capers, samphire, and salt, and stew them well together.

2. Watter, onion, claret-wine, slic’t nutmeg and gravy boiled up.

3. Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon.

4. Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton.

5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together.

6. Chop’t parsley, verjuyce, butter, sugar, and gravy.

7. Take vinegar, butter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.

8. Pickled capers, and gravy, or gravy, and samphire, cut an inch long.

9. Chopped parsley and vinegar.

10. Salt, pepper, and juyce of oranges.

11. Strained prunes, wine, and sugar.

12. White-wine, gravy, large mace, and butter thickned with two or three yolks of eggs.

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 prick on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, butter, 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 butter, 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 prick or scuer, then make little puddings of the same stuff you stuffed the breast, and having spitted the breast, prick upon it those little puddings, as also the sweetbreads, roast all together, and baste them with good sweet butter, 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 butter, 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 butter; 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 butter.

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 butter, 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, butter, sugar, and oranges.

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

3. Vinegar and butter.

4. All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, 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 butter, vinegar, and sugar.

If you will stuff or farse 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.

1. Gravy, chopped sage, and onions boil’d together with some pepper.

2. Mustard, vinegar, and pepper.

3. Apples pared, quartered, and boil’d in fair water, with some sugar and butter.

4. Gravy, onions, vinegar, and pepper.

To roast Pigs divers ways with their different sauces.

To roast a Pig with the hair on.
Take a pig and draw out his intrails or guts, liver and lights, draw him very clean at vent, and wipe him, cut off his feet, truss him, and prick up the belly close, spit it, and lay it to the fire, but scorch it not, being a quarter roasted, the skin will rise up in blisters from the flesh; then with your knife or hands pull off the skin and hair, and being clean flayed, cut slashes down to the bones, baste it with butter and cream, being but warm, then bread it with grated white bread, currans, sugar, and salt mixed together, and thus apply basting upon dregging, till the body be covered an inch thick; then the meat being throughly roasted, draw it and serve it up whole, with sauce made of wine-vinegar, whole cloves, cinamon, and sugar boiled to a syrrup.

Otherways.
You may make a pudding in his belly, with grated bread, and some sweet herbs minced small, little beef-suet also minced, two or three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, &c. Dredge it or bread it with flower, bread, sugar, cinamon slic’t nutmeg.

To dress a Pig the French way.
Take and spit it, the Pig being scalded and drawn, and lay it down to the fire, and when the Pig is through warm, take off the skin, and cut it off the spit, and divide it into twenty pieces, more or less, (as you please) then take some white-wine, and some strong broth, and stew it therein with an onion or two minc’t very small, and some stripped tyme, some pepper, grated nutmeg, and two or three anchoves, some elder vinegar, a little butter, and some gravy if you have it; dish it up with the same liquor it was stewed in, with some French bread in slices under it, with oranges, and lemons upon it.

To roast a Pig the plain way.
Scald and draw it, wash it clean, and put some sage in the belly, prick it up, and spit it, roast it and baste with butter, and salt it; being roasted fine and crisp, make sauce with chopped sage and currans well boil’d in vinegar and fair water, then put to them the gravy of the Pig, a little grated bread, the brains, some barberries, and sugar, give these a warm or two, and serve the Pig on this sauce with a little beaten butter.

To roast a Pig otherways.
Take a Pig, scald and draw it, then mince some sweet herbs, either sage or penny-royal, and roul it up in a ball with some butter, prick it up in the pigs belly and roast him; being roasted, make sauce with butter, vinegar, the brains, and some barberries.

Otherways.
Draw out his bowels, and flay it but only the head-truss the head looking over his back; and fill his belly with a pudding made of grated bread, nutmeg, a little minced beef-suet, two or three yolks of raw eggs, salt, and three or four spoonfuls of good cream, fill his belly and prick it up, roast it and baste it with yolks of eggs; being roasted, wring on the juyce of a lemon, and bread it with grated bread, pepper, nutmeg, salt, and ginger, bread it quick with the bread and spices. Then make sauce with vinegar, butter, and the yolks of hard eggs minced, boil them together with the gravy of the Pig, and serve it on this sauce.

To roast Hares with their several stuffings and sauces.
Take a hare, flay it, set it, and lard it with small lard, stick it with cloves, and make a pudding in his belly with grated bread, grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and sugar; make it good, and stiff, fill the hare and roast it: if you would have the pudding green, put juyce of spinage, if yellow, saffron.

Sauce.
Beaten cinamon, nutmeg, ginger, pepper, boil’d prunes, and currans strained, muskefied bisket-bread, beaten into powder, sugar, and cloves, all boiled up as thick as water-grewel.