The Accomplisht Cook
To roast a Hare with the skin on.
Draw a hare wipe it clean, and make a farsing or stuffing of all manner of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley, mince them very small, and roul them in some butter, make a ball thereof, and put it in the belly of the hare, prick it up close, and roast it with the skin and hair on it, baste it with butter, and being almost roasted flay off the skin, and stick a few cloves on the hare; bread it with fine grated manchet, flower, and cinamon, bread it good and thick, froth it up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to an indifferency.
Several Sauces belonging to Rabits.
1. Beaten butter, and rub the dish with a clove of garlick.
2. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing.
3. Beaten butter with lemon and pepper.
4. In the French fashion, onions minced small and fried, and mingled with mustard and pepper.
5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.
To roast Woodcocks in the English Fashion.
First pull and draw them, then being washt and trust, roast them, baste them with butter, and save the gravy, then broil toasts and butter them; being roasted, bread them with bread and flower, and serve them in a clean dish on the toast and gravy.
Otherways in the French Fashion.
Being new and fresh kil’d that day you use them, pull, truss, & lard them with a broad piece of lard or bacon pricked over the breast: being roasted, serve them on broil’d toast, put in verjuyce, or the juyce of orange with the gravy, and warmed on the fire. Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.
To roast a Hen or Pullet.
Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt. Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.
Sauce with Oysters and Bacon.
Take Oysters being parboil’d and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil’d together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.
Sauce for Hens or Pullets to prepare them to roast.
Take a pullet, or hen, if lean, lard it, if fat, not; or lard either fat or lean with a piece or slice of bacon over it, and a peice of interlarded bacon in the belly, seasoned with nutmeg, and pepper, and stuck with cloves. Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, butter, and the gravy of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.
Several other Sauces for roast Hens.
1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil’d, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.
2. Beaten butter with juice of lemon or orange, white or claret wine.
3. Gravy and claret wine boil’d with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.
4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.
5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.
Several Sauces for roast Chickens.
1. Gravy, and the juyce or slices of orange.
2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
3. Butter and vinegar boil’d together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.
4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.
5. Take slic’t oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce.
6. Slic’t onions, claret wine, gravy, and salt boil’d up.
Sauces for roast Pigeons or Doves.
1. Gravy and juyce of orange.
2. Boil’d parsley minced, and put amongst some butter and vinegar beaten up thick.
3. Gravy, claret wine, and an onion stewed together, with a little salt.
4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil’d together, some butter and gravy.
5. Sweet butter and juyce of orange beat together, and made thick.
6. Minced onions boil’d in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.
7. Or gravy of the Pigeons only.
Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock, Pheasant, Partridge, &c.
1. Slic’t onions being boil’d, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.
2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges, &c.
3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.
4. Onions slic’t and boil’d in fair water, and a little salt, a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil’d all together: being almost boil’d put in the juyce of an orange, beaten butter, and the gravy of the fowl.
5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.
6. Quince, prunes, currans, and raisins, boil’d, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.
7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil’d with a few whole cloves, and a little musk.
8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil’d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter, &c.
9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.
Sauce for a stubble or fat Goose.
1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic’t, and boil’d in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.
2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil’d onions strained and put to it.
Sauces for a young stubble Goose.
Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish. The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.
Sauce for a Duck.
Onions slic’t and carrots cut square like dice, boil’d in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.
Sauces for Duck and Mallard in the French fashion.
1. Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.
2. Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.
Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese.
Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.
Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.
Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it. Otherways Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all. Or thus Juyce of green white, lemon, bread, and sugar.
To make divers sorts of Vinegar.
Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter. If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it. If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowr.
Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a glass vessel in the manner, of rose vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.
To make Vinegar of corrupt Wine.
Boil it, and scum it very clean, boil away one third part, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.
To make Vinegar otherways.
Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun from May to August, and then take it away.
Rose Vinegar.
Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.
Pepper Vinegar.
Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the space of eight Days.
Vinegar for Digestion and Health.
Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.
To Make strong Wine Vinegar into Balls.
Take bramble berries when they are half ripe, dry them and make them into powder, with a little strong vinegar, make little balls, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar.
To make Verjuyce.
Take crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.
To make Mustard divers ways.
Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.
Otherways. Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.
Mustard of Dijon, or French Mustard.
The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.
To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time.
Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.
