The Accomplisht Cook

To dress or force a Leg of Veal a singular good way, in the newest Mode.
Take a leg of veal, take out the meat, and leave the skin and the shape of the leg whole together, mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced; then season it with pepper, nutmeg, ginger, and cloves, all being fine beaten, with some salt, a clove or two of garlick, three or four yolks of hard eggs in quarters, pine-apple seed, two or three raw eggs, also pistaches, chesnuts, & some quarters of boil’d artichocks bottoms, fill the leg and sowe it up, boil it in a pipkin with two gallons of fair water and some white wine.

Being scumm’d and almost boil’d, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and artichocks bottoms boil’d and cut into quarters, stew all the foresaid well together; then have some fried tost of manchet or rowls finely carved. The leg being well boil’d, (dainty and tender) dish it on French bread, fry some toast of it, and sippets round about it, broth it, and put on it marrow, and your other materials, a slic’t lemon, and lemon peel, and run it over with beaten butter.

Thicken the broth sometimes with almond paste strained with some of the broth, or for variety, yolks of eggs and saffron strained with some of the broth, or saffron only. One may add sometimes some of the minced meat made up into balls, and stewed amongst the broth, &c.

To boil a Leg or Knuckle of Veal with Rice.
Boil it in a pipkin, put some salt to it, and scum it, then put to some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boil’d put in some saffron, and serve on fine carved sippets, with the rice over all.

Otherwayes with paste cut like small lard, and boil it in thin broth and saffron. Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.

To boil a Breast of Veal.
Jonyt it well and parboil it a little, then put it in a stewing pan or deep dish with some strong broth and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boil’d, serve it on fine carved sippets, and broth it; then have some fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fryed parsley over all. Thus you may boil a rack loin of Veal.

To boil a Breast of Veal otherways.
Make a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, prick it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow, being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries or grapes. Sometimes thick it with some almond-milk, sugar, and cream.

To force a Breast of Veal.
Mince some veal or mutton with some beef-suet or fat bacon, some sweet herbs minced, & seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then prick it up: the breast being filled at the lower end stew it between two dishes, with some strong broth, white wine, and large mace; then an hour after have sweet herbs pickt and stript, as tyme, sorrel, parsley, and sweet marjoram, bruised with the back of a ladle, put it into your broth with some marrow, and give them a warm; then dish up your breast of veal on sippets finely carved, broth it, and lay on slic’t lemon, marrow, mace and barberries, and run it over with beaten butter. If you will have the broth yellow put thereto saffron, &c.

To boil a Leg of Veal.
Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and boil it in fair water and salt; then take some of the broth, and put thereto some capers, currans, large mace, a piece of interlarded bacon, two or three whole cloves, pieces of pears, some boil’d artichocks suckers, some beaten butter, boil’d marrow, and mace; then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram, coursly minced with two or three cuts of a knife, and bruised with the back of a ladle on a clean board; put them into your broth to make it green, & give it a walm or two, then dish it up on fine carved sippets, pour on the broth, and then your other materials, some gooseberries, barberries, beaten butter and lemon.

To boil a Leg of Mutton.
Take a fair leg of mutton, boil it in water and salt, make sauce with gravy, wine vinegar, white wine, salt, butter, nutmeg, and strong broth; and being well stewed together, dish it up on fine carved sippets, and pour on your broth. Garnish your dish with barberries, capers, and slic’t lemon, and garnish the leg of mutton with the same garnish and run it over with beaten butter, slic’t lemon, and grated nutmeg.

To boil a Leg of Mutton otherways.
Take a good leg of mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg; then being almost boil’d take up some of the broth into a pipkin, and put to it some large mace, a few currans, a handful of French capers, a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; being finely boil’d, dish it on carved sippets, broth it and run it over with beaten batter, and lemon shred small.

Otherways. Stuff a leg of mutton with parsley being finely picked, boil it in water and salt, and serve it on a fair dish with parsley and verjuyce in saucers. Otherways. Boil it in water and salt not stuffed, and being boiled, stuff it with lemon in bits like square dice, and serve it with the peel cut square round about it; make sauce with the gravy, beaten butter, lemon, and grated nutmeg. Otherways. Boil it in water and salt, being stuffed with parsley, make sauce for it with large mace, gravy, chopped parsley, butter, vinegar, juyce of orange, gooseberries, barberries, grapes, and sugar, serve it on sippets.

To boil peeping Chickens, the best and rarest way, alamode.
Take three or four French manchets, & being chipped, cut a round hole in the top of them, take out the crum, and make a composition of the brawn of a roast capon, mince it very fine, and stamp it in a mortar with marchpane paste, the yolks of hard eggs, mukefied bisket bread, and the crum of the manchet of one of the breads, some sugar & sweet herbs chopped small, beaten cinamon, cream, marrow, saffron, yolks of eggs, and some currans; fill the breads, and boil them in a napkin in some good mutton or capon broath; but first stop the holes in the tops of the breads, then stew some sweet-breads of veal, and six peeping chickens between two dishes, or a pipkin with some mace, then fry some lamb-stones slic’t in batter made of flower, cream, two or three eggs, and salt.

Put to it some juyce of spinage, then have some boil’d sparagus, or bottoms of artichocks boil’d and beat up in beaten butter and gravy. The materials being well boil’d and stewed up, dish the boil’d breads in a fair dish with the chickens round about the breads, then the sweetbreads, and round the dish some fine carved sippets; then lay on the marrow, fried lamb-stones, and some grapes; then thicken the broth with strained almonds, some Cream and Sugar, give them a warm, and broth the meat, garnish it with canded pistaches, artichocks, grapes, mace, some poungarnet, and slic’t lemon.

To hash a Shoulder of Mutton.
Take a Shoulder of Mutton, roast it, and save the gravy, slice one half, and mince the other, and put it into a pipkin with the shoulder blade, put to it some strong broth of good mutton or beef-gravy, large mace, some pepper, salt, and a big onion or two, a faggot of sweet herbs, and a pint of white wine; stew them well together close covered, and being tender stewed, put away the fat, and put some oyster-liquor to the meat, and give it a warm: Then have three pints of great oysters parboil’d in their own liquor, and bearded; stew them in a pipkin with large mace, two great whole onions, a little salt, vinegar, butter, some white-wine, pepper, and stript tyme; the materials being well stewed down, dish up the shoulder of mutton on a fine clean dish, and pour on the materials or hashed mutton, then the stewed oysters over all; with slic’t lemon and fine carved sippets round the dish.

To hash a Shoulder of Mutton otherways.
Stew it with claret-wine, only adding these few varieties more than the other; viz. two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as the former. But then the shoulder being rosted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and cox it.

To hash a Shoulder of Mutton the French way.
Take a shoulder of mutton, roast it thorowly, and save the gravy; being well roasted, cut it in fine thin slices into a stewing pan, or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the foresaid things together a quarter of an hour, and serve it in a fine clean dish with sippets of French bread; then rub the dish bottom with a clove of garlick, or an onion, as you please; dish up the shoulder bones first, and then the meat on that; then have a good lemon cut into dice work, as square as small dice, and peel all together, and strew it on the meat; then run it over with beaten butter, and gravy of Mutton.

Scotch Collops of Mutton.
Take a leg of mutton, and take out the bone, leave the leg whole, and cut large collops round the leg as thin as a half-crown piece; hack them, then salt and broil them on a clear charcoal fire, broil them up quick, and the blood will rise on the upper side; then take them up plum off the fire, and turn the gravy into a dish, this done, broil the other side, but have a care you broil them not too dry; then make sauce with the gravy, a little claret wine, and nutmeg; give the collops a turn or two in the gravy, and dish them one by one, or two, one upon another; then run them over with the juyce of orange or lemon.

Scotch Collops of a Leg or Loin of Mutton otherways.
Bone a leg of mutton, and cut it cross the grain of the meat, slice it into very thin slices, & hack them with the back of a knife, then fry them in the best butter you can 60 get, but first salt them a little before they be fried; or being not too much fried, pour away the butter, and put to them some mutton broth or gravy only, give them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gravy, juyce of orange, and a little claret wine; and being fried as the former, give it a walm, run it over with beaten butter, and serve it up hot. Otherways for more variety, add some capers, oysters, and lemon.

To make a Hash of Partridges or Capons.
Take twelve partridges and roast them, and being cold mince them very fine, the brawns or wings, and leave the legs and rumps whole; then put some strong mutton broth to them, or good mutton gravy, grated nutmeg, a great onion or two, some pistaches, chesnuts, and salt; then stew them in a large earthen pipkin or sauce-pan; stew the rumps and legs by themselves in strong broth in another pipkin; then have a fine clean dish, and take a French six penny bread, chip it, and cover the bottom of the dish, and when you go to dish the Hash steep the bread with some good mutton broth, or good mutton gravy; then pour the Hash on the steeped bread, lay the legs and the rumps on the Hash, with some fried oysters, pistaches, chesnuts, slic’t lemon, and lemon-peel, yolks of eggs strained with juyce of orange and beaten butter beat together, and run over all; garnish the dish with carved oranges, lemons, fried oysters, chesnuts, and pistaches. Thus you may hash any kind of Fowl, whether Water or Land-Fowl.

To hash a Hare.
Flay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and parboil the quarters; then take them and slice them, and put them into a dish with the legs, wings, or shoulders and head whole; cut the chine into two or three pieces, and put to it two or three great onions, and some of the liquor where it was parboil’d, stew it between two dishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it over with beaten butter, lemon, marrow and barberries.

To hash a Rabit.
Take a Rabit being flayed and wiped clean; then cut off the thighs, legs, wings, and head, and part the chine into four pieces, put all into a dish or pipkin, and put to it a pint of white wine, and as much fair water, gross pepper, slic’t ginger, salt, tyme, and some other sweet herbs being finely minced, and two or three blades of mace; stew it the space of two hours, and a little before you dish it take the yolks of six new laid eggs, dissolve them with some grape verjuyce, give it a walm or two on the fire, and serve it up hot.

To stew or hash Rabits otherways.
Stew them between two dishes as the former, in quarter or pieces as long as your fingar, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain the yolks of two or three hard eggs with some of the broth, and thicken the broth where the rabit stews; then have some cabbidg-lettice boil’d in fair water, and being boil’d tender, put them in beaten butter with a few boiled raisins of the sun; or in place of lettice you may use white endive: then the rabits being finely stewed, dish them upon carved sippets, and lay on the garnish of lettice, mace, raisins of the sun, grapes, slic’t lemon or barberries, broth it, and scrape on sugar. Thus chickens, pigeons, or partridges.

To hash Rabits otherwayes.
Make a forcing or stuffing in the belly of the Rabits, with some sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and salt, and boil them as the former.

To hash any Land Fowl.
Take a capon, and hash the wings in fine thin slices, leave the rumps and legs whole, put them into a pipkin with a little strong broth, nutmeg, some stewed or pickled mushrooms, and an onion very small slic’t, or as the capon is slic’t about the bigness of a three pence; stew it down with a little butter and gravy, and then dish it on fine sippets, lay the rumps and legs on the meat, and run it over with beaten butter, beaten with slices of lemon-peel.

To boil Woodcocks or Snipes.
Boil them either in strong broth, or in water and salt, and being boiled, take out the guts, and chop them small with the liver, put to it some crumbs of grated white-bread, a little of the broth of the Cock, and some large mace; stew them together with some gravy, then dissolve the yolks of two eggs with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it among the sauce with a little butter; dish them on sippets, and run the sauce over them with some beaten butter and capers, or lemon minced small, barberries, or whole pickled grapes. Sometimes with this sauce boil some slic’t onions, and currans boil’d in a broth by it self; when you boil it with onions, rub the bottom of the dish with garlick.

Boil’d Cocks or Larks otherways.
Boil them with the guts in them, in strong broth, or fair water, and three or four whole onions, large mace, and salt, the cocks being boil’d, make sauce with some thin slices of manchet or grated bread in another pipkin, and some of the broth where the fowl or cocks boil, then put to it some butter, and the guts and liver minced, then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients; stir them together, and dish the fowl on fine sippets; pour on the sauce with some slic’t lemon, grapes, or barberries, and run it over with beaten butter.

To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like.
Take a Turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg, pepper, salt, and some minced sweet herbs, then put to it some yolks of raw eggs, and mingle all together, with two bottoms of boil’d artichocks, roasted chesnuts blanched, some marrow, and some boil’d skirrets or parsnips cut like dice, or some pleasant pears, and yolks of hard eggs in quarters, some gooseberries, grapes, or barberries; fill the skin and prick it up in the back, stew it in a stewing-pan or deep dish, and cover it with another.

But first put some strong broth to it, some marrow artichocks boil’d and quartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, barberries, and some of the meat made up in balls stewed with the Turkey being finely boil’d or stewed, serve it on fine carved sippets, broth it, and lay on the garnish with slices of lemon, and whole lemon-peel, run it over with beaten butter, and garnish the dish with chesnuts, yolks of hard eggs, and large mace. For the lears of thickening, yolks of hard eggs strained with some of the broth, or strained almond past with some of the broth, or else strained bread and sorrel.

Otherways you may boil the former fowls either bon’d and trust up with a farsing of some minc’d veal or mutton, and seasoned as the former in all points, with those materials, or boil it with the bones in being trust up. A turkey to bake, and break the bones. Otherways bone the fowl, and fill the body with the foresaid farsing, or make a pudding of grated bread, minced suet of beef or veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the body, and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread beef-suet minc’d some currans, nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow, saffron, some minced meat, cream, eggs, and barberries: fill the fowl and stew it in mutton broth & white wine, with the gizzard, liver, and bones, stew it down well, then have some artichock bottoms boil’d and quarter’d, some potatoes boil’d and blanch’d, and some dates quarter’d, and some marrow boil’d in water and salt; for the garnish some boil’d skirret or pleasant pears. Then make a lear of almond paste strained with mutton broth, for the thickning of the former broth.

Otherways simple, being stuffed with parsley, serve it in with butter, vinegar, and parsley, boil’d and minced; as also bacon boil’d on it, or about it, in two pieces; and two saucers of green sauce. Or otherways for variety, boil your fowl in water and salt, then take strong broth, and put in a faggot of sweet herbs, mace, marrow, cucumber slic’t, and thin slices of interlarded bacon, and salt, &c.

To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges.
Searce them either with the bone or boned, then take off the skin whole, with the legs, wings, neck, and head on, mince the body with some bacon or beef suet, season it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches; fill the skins, and prick them up in the back, then stew them between two dishes, with some strong broth, white-wine, butter, some large mace, marrow, gooseberries and sweet herbs, being stewed, serve them on sippets, with some marrow and slic’t lemon; in winter, currans.

To boil a Capon or Chicken in white Broth.
First boil the Capon in water and salt, then take three pints of strong broth, and a quart of white-wine, and stew it in a pipkin with a quarter of a pound of dates, half a pound of fine sugar, four or five blades of large mace, the marrow of three marrow bones, a handful of white endive; stew these in a pipkin very leisurely, that it may but only simmer; then being finely stewed, and the broth well tasted, strain the yolks of ten eggs with some of the broth. Before you dish up the capon or chickens, put in the eggs into the broth, and keep it stirring, that it may not curdle, give it a warm, and set it from the fire: the fowls being dished up put on the broth, and garnish the meat with dates, marrow, large mace, endive, preserved barberries, and oranges, boil’d skirrets, poungarnet, and kernels. Make a lear of almond paste and grape verjuice.

To boil a Capon in the Italian Fashion with Ransoles, a very excellent way.
Take a young Capon, draw it and truss it to boil, pick it very clean, and lay it in fair water, and parboil it a little, then boil it in strong broth till it be enough, but first prepare your Ransoles as followeth: Take a good quantity of beet leaves, and boil them in fair water very tender, and press out the water clean from them, then take six sweetbreads of veal, boil and mince them very small and the herbs also, the marrow of four or five marrow-bones, and the smallest of the marrow keep, and put it to your minced sweetbreads and herbs, and keep bigger pieces, and boil them in water by it self, to lay on the Capon, and upon the top of the dish.

Then take raisons of the sun ston’d, and mince them small with half a pound of dates, and a quarter of a pound of pomecitron minced small, and a pound of Naples-bisket grated, and put all these together into a great, large dish or charger, with half a pound of sweet butter, and work it with your hands into a peice of paste, and season it with a little nutmeg, cinamon, ginger, and salt, and some parmisan grated and some fine sugar also and mingle them well.

Then make a peice of paste of the finest flower, six yolks of raw eggs, a little saffron beaten small, half a pound of butter and a little salt, with some fair water hot, (not boiling) and make up the paste, then drive out a long sheet with a rowling pin as thin as you can possible, and lay the ingredients in small heaps, round or long on the paste, then cover them with the paste, and cut them off with a jag asunder, and make two hundred or more, and boil them in a broad kettle of strong broth, half full of liquor; and when it boils put the Ransols in one by one and let them boil a quarter of an hour.

Then take up the Capon into a fair large dish, and lay on the Ransoles, and stew on them grated cheese or parmisan, and Naples-bisket grated, cinamon and sugar; and thus between every lay till you have filled the dish, and pour on melted butter with a little strong broath, then the marrow, pomecitron, lemons slic’t, and serve it up; or you may fry half the Ransoles in clarified butter, &c.

A rare Fricase.
Take six pigeon and six chicken-peepers, scald and truss them being drawn clean, head and all on, then set them, and have some lamb-stones and sweet-breads blanch’d, parboild and slic’t, fry most of the sweet-breads flowred; have also some asparagus ready, cut off the tops an inch long, the yolk of two hard eggs, pistaches, the marrow of six marrow-bones, half the marrow fried green, & white butter, let it be kept warm till it be almost dinner time; then have a clean frying-pan, and fry the fowl with good sweet butter, being finely fryed put out the butter, & put to them some roast mutton gravy, some large fried oysters and some salt; then put in the hard yolks of eggs, and the rest of the sweet-breads that are not fried, the pistaches, asparagus, and half the marrow: then stew them well in the frying-pan with some grated nutmeg, pepper, a clove or two of garlick if you please, a little white-wine, and let them be well stew’d.

Then have ten yolks of eggs dissolved in a dish with grape-verjuice or wine-vinegar, and a little beaten mace, and put it to the frycase, then have a French six penny loaf slic’t into a fair larg dish set on coals, with some good mutton gravy, then give the frycase two or three warms on the fire, and pour it on the sops in the dish; garnish it with fried sweet-breads, fried oysters, fried marrow, pistaches, slic’t almonds and the juyce of two or three oranges.

Capons in Pottage in the French Fashion.
Draw and truss the Capons, set them, & fill their bellies with marrow; then put them in a pipkin with a knuckle of veal, a neck of mutton, a marrow bone, and some sweet breads of veal, season the broth with cloves mace, and a little salt, and set it to the fire; let it boil gently till the capons be enough, but have a care you boil them not too much; as your capons boil, make ready the bottoms and tops of eight or ten rowls of French bread, put them dried into a fair silver dish, wherein you serve the capons.

Set it on the fire, and put to the bread two ladle-full of broth wherein the capons are boil’d, & a ladlefull of mutton gravy; cover the dish and let it stand till you dish up the capons; if need require, add now and then a ladle-full of broth and gravy.

When you are ready to serve it, first lay on the marrow-bone, then the capons on each side; then fill up the dish with gravy of mutton, and wring on the juyce of a lemon or two; then with a spoon take off all the fat that swimmeth on the pottage; garnish the capons with the sweetbreads, and some carved lemon, and serve it hot.

To boil a Capon, Pullet, or Chicken.
Boil them in good mutton broth, white mace, a faggot of sweet herbs, sage, spinage, marigold leaves and flowers, white or green endive, borrage, bugloss, parsley, and sorrel, and serve it on sippets.

To boil Capons or Chickens with Sage and Parsley.
First boil them in water and salt, then boil some parsley, sage, two or three eggs hard, chop them; then have a few thin slices of fine manchet, and stew all together, but break not the slices of bread; stew them with some of the broth wherein the chickens boil, some large mace, butter, a little white-wine or vinegar, with a few barberries or grapes; dish up the chickens on the sauce, and run them over with sweet butter and lemon cut like dice, the peel cut like small lard, and boil a little peel with the chickens.

To boil a Capon or Chicken with divers compositions.
Take off the skin whole, but leave on the legs, wings, and head; mince the body with some beef suet or lard, put to it some sweet herbs minced, and season it with cloves, mace, pepper, salt, two or three eggs, grapes, gooseberries, or barberries, bits of potato or mushroms. In the winter with sugar, currans, and prunes, fill the skin, prick it up, and stew it between two dishes with large mace and strong broth, peices of artichocks, cardones, or asparagus, and marrow: being finely stewed, serve it on carved sippets, and run it over with beaten butter, lemon slic’t, and scrape on sugar.

To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters.
The foresaid Fowls being parboil’d, and cleansed from the grounds, stew them finely; then take your Cardones being cleansed and peeled into water, have a skillet of fair water boiling hot, and put them therein; being tender boil’d, take them up and fry them in chopt lard or sweet butter, pour away the butter, and put them into a pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all together, with some strained almonds, and some sweet herbs chopped, give them a warm, and serve your capon or chicken on sippets. Let them be fearsed, as you may see in the book of fearst meats, and wrap your fearst fowl in cauls of veal, half roast them, then stew them in a pipkin with the foresaid Cardones and broth.

To boil a Capon or Chicken in the French Fashion, with Skirrets or French Beans.
Take a capon and boil it in fair water with a little salt, and a faggot of tyme and rosemary bound up hard, some parsley and fennil-roots, being picked and finely cleansed, and two or three blades of large mace; being almost boil’d, put in two whole onions boil’d and strained with oyster liquor, a little verjuyce, grated bread, and some beaten pepper, give it a warm or two, and serve the capon or chicken on fine carved sippets. Garnish it with orange peel boil’d in strong broth, and some French beans boil’d, and put in thick butter, or some skirret, cardones, artichocks, slic’t lemon, mace, or orange.

To boil a Capon or Chicken with sugar Pease.
When the cods be but young, string them and pick off the husks; then take two or three handfuls, and put them into a pipkin with half a pound of sweet butter, a quarter of a pint of fair water, gross pepper, salt, mace, and some sallet oyl: stew them till they be very tender, and strain to them three or four yolks of eggs, with six spoonfuls of sack.

To boil a Capon or Chicken with Colliflowers.
Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, and strain them with a quarter of a pint of sack; then take as much thick butter being drawn with a little vinegar and slic’t lemon, brew them together; then take the flowers out of the milk, put them to the butter and sack, dish up your capon being tender boil’d upon sippets finely carved, and pour on the sauce, serve it to the table with a little salt.

To boil a Capon or Chicken with Sparagus.
Boil your capon or chicken in fair water and some salt, then put in their bellies a little mace, chopped parsley, and sweet butter; being boild, serve them on sippets, and put a little of the broth on them: then have a bundle or two of sparagus boil’d, put in beaten butter, and serve it on your capon or chicken.

To boil a Capon or Chicken with Rice.
Boil the capon in fair water and salt, then take half a pound of rice, and boil it in milk; being half boil’d, put away the milk, and boil it in two quarts of cream, put to it a little rose-water and large mace, or nutmeg, with the foresaid materials. Being almost boil’d, strain the yolks of six or seven eggs with a little cream, and stir all together; give them a warm, and dish up the capon or chicken, then pour on the rice being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with scraped sugar, orange, preserved barberries, slic’t lemon, or pomegranate kernels, as also the Capon or chicken, and marrow on them.

Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl.
Take a leg of veal and soak it in fair water, the blood being well soaked from it, and white, boil it, but first stuff it with parsley and other sweet herbs chopped small, as also some yolks of hard eggs minced, stuff it and boil it in water and salt, then boil the bacon by it self either stuffed or not, as you please; the veal and bacon being boil’d white, being dished serve them up, and lay the bacon by the veal with the rinde on in a whole piece, or take off the rinde and cut it in four, six, or eight thin slices; let your bacon be of the ribs, and serve it with parsley strowed on it, green sauce in saucers, or others, as you may see in the Book of Sauces.

Cold otherways.
Boil any of the meats, poultry, or birds abovesaid with the ribs of bacon, when it is boil’d take off the rind being finely kindledB from the rust and filth, slice it into thin slices, and season it with nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, and put some of the slices into your boild capon or other fowl, lay some slices on it, and lay your capon or other fowl on some blank manger in a clean dish, and serve it cold.

To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Hasters.
Take pease, shell them, and put them all into boiling mutton broth, with some thin slices of interlarded bacon; being almost boiled, put in chopped parsley, some anniseeds, and strain some of the pease, thicken them or not, as you please; then put some pepper, give it a warm, and serve Kids or Lambs head on sippets, and stick it otherways with eggs and grated cheese, or some of the pease or flower strained; sometimes for variety you may use saffron or mint.

To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks, &c.
Half roast any of these fowls, and stick on one side a few cloves as they roast, save the gravy, and being half roasted, put them into a pipkin, with the gravy, some claret wine, as much strong broth as will cover them, some broild houshold-bread strained, also mace, cloves pepper, ginger, some fried onions and salt; stew all well together, and serve them on fine carved sippets; sometimes for change add capers and samphire.

To boil all manner of small Birds, or Land Fowl, as Plovers, Quails, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, Martins.
Take them and truss them, or cut off the legs & heads, and boil them in strong broth or water, scum them, and put in large mace, white-wine, washed currans, dates, marrow, pepper, and salt; being well stewed, dish them on fine carved sippets, thicken the broth with strained almonds, rose-water, and sugar, and garnish them with lemon, barberries, sugar, or grated bread strewed about the dish. For Leir otherways, strained bread and hard eggs, with verjuyce and broth. Sometimes for variety garnish them with potatoes, farsings, or little balls of farsed manchet.

To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews.
Take a Swan and bone it, leave on the legs and wings, then make a farsing of some beef-suet or minced lard, some minced mutton or venison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboil’d in their own liquor, mingle them amongst the minced meat, with some raw eggs, and fill the body of the fowl, prick it up close on the back, and boil it in a stewing-pan or deep dish, then put to the fowl some strong broth, large mace, white-wine, a few cloves, oyster-liquor, and some boil’d marrow; stew them all well together: then have oysters stewed by themselves with an onion or two, mace, pepper, butter, and a little white-wine.

Then have the bottoms of artichocks ready boild, and put in some beaten butter, and boil’d marrow; dish up the fowl on fine carved sippets, then broth them, garnish them with stewed oysters, marrow, artichocks, gooseberries, slic’t lemon, barberries or grapes and large mace; garnish the dish with grated bread, oysters, mace, lemon and artichocks, and run the fowl over with beaten butter.

Otherways fill the body with a pudding made of grated bread, yolks of eggs, sweet herbs minced small, with an onion, and some beef-suet minced, some beaten cloves, mace, pepper, and salt, some of the blood of the fowl mixed with it, and a little cream; fill the fowl, and stew it or boil it as before.

To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese.
Take a goose and salt it two or three days, then truss it to boil, cut lard as big as your little finger, and lard the breast; season the lard with pepper, mace, and salt; then boil it in beef-broth, or water and salt, put to it pepper grosly beaten, a bundle of bay-leaves, tyme, and rosemary bound up very well, boil them with the fowl; then prepare some cabbidge boild tender in water and salt, squeeze out the water from it, and put it in a pipkin with strong broth, claret wine, and a good big onion or two; season it with pepper, mace, and salt, and three or four anchovies dissolved; stew these together with a ladleful of sweet butter, and a little vinegar: and when the goose is boil’d enough, and your cabbidge on sippets, lay on the goose with some cabbidge on the breast, and serve it up. Thus you may dress any large wild Fowl.

To boil all manner of small Sea or Land Fowl.
Boil the fowl in water and salt, then take some of the broth, and put to it some beefs-udder boild, and slic’t into thin slices with some pistaches blanch’d, some slic’t sausages stript out of the skin, white-wine, sweet, herbs, and large mace; stew these together till you think it sufficiently boiled, then put to it beet-root cut into slices, beat it up with butter, and carve up the Fowl, pour the broth on it, and garnish it with sippets, or what you please.

Or thus. Take and lard them, then half roast them, draw them, and put them in a pipkin with some strong broth or claret wine, some chesnuts, a pint of great oysters, taking the breads from them, two or three onions minced very small, some mace, a little beaten ginger, and a crust of French bread grated; thicken it, and dish them up on sops: If no oysters, chesnuts, or artichock bottoms, turnips, colliflowers, interlarded bacon in thin slices, and sweetbreads, &c.

Otherways. Take them and roast them, save the gravy, and being roasted, put them in a pipkin, with the gravy, some slic’t onions, ginger, cloves, pepper, salt, grated bread, claret wine, currans, capers, mace, barberries, and sugar, serve them on fine sippets, and run them over with beaten butter, slic’t lemon, and lemon peel; sometimes for change use stewed oysters or cockles.