Chapter V: Section I (3)

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 kindled 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.

_To boil or dress any Land Fowl, or Birds in the Italian fashion,
in a Broth called _Brodo-Lardiero_._

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon, when it boils scum it, and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the sun, prunes, sage, dryed cherries, tyme, a little saffron, and dish them on fine carved sippets.

_To stew Pigeons in the _French_ fashion._

The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw eggs. The pigeons being larded & half roasted, stuff them with the foresaid fearsing, and put boil'd cabbidge stuck with a few cloves round about them; bind up every Pigeon several with packthread, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil'd, serve them on fine carved sippets, and strow on cinamon, ginger, and sugar.

_Otherways in the _French_ Fashion._

Take Pigeons ready pull'd or scalded, take the flesh out of the skin, and leave the skin whole with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to them some sweet herbs finely minced, and season all with cloves, mace, ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; fill again the skins, and prick them up in the back, then put them in a dish with some strong broth, and sweet herbs chopped, large mace, gooseberries, barberries, or grapes; then cabbidge-lettice boil'd in water and salt, put to them butter, and the Pigeons being boil'd, serve them on sippets.

_To boil Pigeons otherways._

Being trussed, put them in a pipkin, with some strong broth or fair water, boil and scum them, then put in some mace, a faggot of sweet herbs, white endive, marigold flowers, and salt; and being finely boiled, serve them on sippets, and garnish the dish with mace and white endive flowers.

Otherways you may add Cucumbers in quarters either pickled or fresh, and some pickled capers; or boil the cucumbers by themselves, and put them in beaten butter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive, and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a faggot; then have some cabbidge or colliflowers boil'd very tender in fair water and salt, pour away the water, and put them in beaten butter, and when the fowls be boil'd, serve the cabbidge on them.

_To boil Pigeons otherwaies._

Take Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and scum them clean, then put to them large mace, and well washed currans, some strained bread strained with vinegar and broth, put it to the Pigeons with some sweet butter and capers; boil them very white, and being boil'd, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten butter; garnish the dish with grated manchet.

Pottages.

_Pottage in the _Italian_ Fashion._

Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil'd chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.

Sometimes for variety you may thicken the broth with eggs.

_Pottage otherways in the Italian Fashion._

Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all manner of sweet herbs chopped, and a little salt; being finely boiled, put in some strained almond-paste, with grape verjuyce, saffron, grapes, or gooseberries; give them a warm, and serve your meat on sippets.

_Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._

Cut a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs, and a pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram, parsley, chives, salet, succory, marigold-leaves and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort, sage, pennyroyal; and being finely boil'd, serve them on fine carved sippets with the mutton and veal, _&c._

_To stew a Shoulder of Mutton with Oysters._

Take a shoulder of mutton, and roast it, and being half roasted or more, take off the upper skin whole, & cut the meat into thin slices, then stew it with claret, mace, nutmeg, anchovies, oyster-liquor, salt, capers, olives, samphire, and slices of orange; leave the shoulder blade with some meat on it, and hack it, save also the marrow bone whole with some meat on it, and lay it in a clean dish; the meat being finely stewed, pour it on the bones, and on that some stewed oysters and large oysters over all, with slic't lemon and lemon peel.

The skin being first finely breaded, stew the oysters with large mace, a great onion or two, butter, vinegar, white wine, a bundle of sweet herbs, and lay on the skin again over all, _&c._

_To roast a Shoulder of Mutton with Onions and Parsley,
and baste it with Oranges._

Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt, and in the roasting of it, baste it with the juyce of oranges, save the gravy and clear away the fat; then stew it up with a slice or two of orange and an anchovie, without any fat on the gravy, _&c._

_Other Hashes of Scotch Collops._

Cut a leg of mutton into thin slices as thin as a shilling, cross the grain of the leg, sprinkle them lightly with salt, and fry them with sweet butter, serve them with gravy or juice of oranges, and nutmeg, and run them over with beaten butter, lemon, _&c._

_Otherways the foresaid Collops._

For variety, sometimes season them with coriander-seed, or stamped fennil-seed, pepper and salt; sprinkle them with white wine, then flower'd, fryed, and served with juice of orange, for sauce, with sirrup of rose-vinegar, or elder vinegar.

_Other Hashes or Scotch Collop of any Joint of Veal,
either in Loyn, Leg, Rack or Shoulder._

Cut a leg into thin slices, as you do Scotch collops of mutton, hack and fry them with small thin slices of interlarded bacon as big as the slices of veal, fry them with sweet butter; and being finely fried, dish them up in a fine dish, put from them the butter that you fried them with, and put to them beaten butter with lemon, gravy, and juyce of orange.

_A Hash of a Leg of Mutton in the _French_ fashion._

Parboil a leg of mutton, then take it up, pare off some thin slices on the upper and under side, or round it, prick the leg through to let out the gravy on the slices; then bruise some sweet herbs, as tyme, parsly, marjoram, savory, with the back of a ladle, and put to it a piece of sweet butter, pepper, verjuyce; and when your mutton is boild, pour all over the slices herbs and broth on the leg into a clean dish.

_Another Hash of Mutton or Lamb, either hot or cold._

Roast a shoulder of mutton, and cut it into slices, put to it oysters, white wine, raisins of the sun, salt, nutmeg, and strong broth, (or no raisins) slic't lemon or orange; stew it all together, and serve it on sippets, and run it over with beaten butter and lemon, _&c._

_Another Hash of a Joynt of Mutton or Lamb hot or cold._

Cut it in very thin slices, then put them in a pipkin or dish, and put to it a pint of claret wine, salt, nutmeg, large mace, an anchovie or two, stew them well together with a little gravy; and being finely stewed serve them on carved sippets with some beaten butter & lemon, _&c._

_Otherways._

Cut it into thin slices raw, and fry it with a pint of white wine till it be brown, and put them into a pipkin with slic't lemon, salt, fried parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.

_Other Hashes of a Shoulder of Mutton._

Boil it and cut it in thin slices, hack the shoulder-blade, and put all into a pipkin or deep dish, with some salt, gravy, white-wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers; being stewed down, bruse some parsley, and put to it some beaten cloves and mace, and serve it on sippets.

Divers made Dishes or _Capilotado's_.

_First, a Dish of Chines of Mutton, Veal, Capon, Pigeons,
or other Fowls._

Boil a pound of rice in mutton broth, put to it some blanched chesnuts, pine apple-seeds, almonds or pistaches; being boil'd thick, put to it some marrow or fresh butter, salt, cinamon, and sugar; then cut your veal into small bits or peices, and break up the fowl; then have a fair dish, and set it on the embers, and put some of your rice, and some of the meat, and more of the rice and sugar, and cinamon, and pepper over all, and some marrow.

__Capilotado_, in the _Lumbardy_ fashion of a Capon._

Boil rice in mutton broth till it be very thick, and put to it some salt and sugar.

Then have also some Bolonia Sausages boil'd very tender, minced very small, or grated, and some grated cheese, sugar, and cinamon mingled together; then cut up the boil'd or roast capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top of all, and set it on the embers, and cover it, or in a warm oven.

__Capilotado_ of Pigeons or wild Ducks,
or any Land or Sea Fowls roasted._

Take a pound of almond-paste, and put to it a Capon minc't and stamped with the almonds, & some crums of manchet, some sack or white-wine, three pints of strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or any small birds roasted, cut them up, and do as is aforesaid, and strow on sugar and cinamon.

__Capilotado_ for roast Meats, as Partridges, Pigeons,
eight or twelve, or any other the like;
or Sea Fowls, Ducks, or Widgeons._

Take a pound of almonds, a pound of currans, a pound of sugar, half a pound of muskefied bisket-bread, a pottle of strong broth cold, half a pint of grape verjuyce, pepper half an ounce, nutmegs as much, an ounce of cinamon, and a few cloves; all these aforesaid stamped, strained, and boil'd with the aforesaid liquor, and in all points as the former, only toasts must be added.

_Other _Capilotado_ common._

Take two pound of parmisan grated, a minced kidney of veal, a pound of other fat cheese, ten cloves of garlick boil'd, broth or none, two capons minced and stamped, rost or boil'd, and put to it ten yolks of eggs raw, with a pound of sugar: temper the foresaid with strong broth, and boil all in a broad skillet or brass pan, in the boiling stir it continually till it be incorporated, and put to it an ounce of cinamon, a little pepper, half an ounce of cloves, and as much nutmeg beaten, some saffron; then break up your roast fowls, roast lamb, kid, or fried veal, make three bottoms, and set it into a warm oven, till you serve it in, _&c._

__Capilotado_, or Custard, in the Hungarian fashion,
in the pot, or baked in an Oven._

Take two quarts of goat or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks and all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish; being baked, put on the juyce of four or five oranges, a little white wine, rose-water, and beaten ginger, _&c._

_Capilotado Francois._

Roast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamp'd and strained, put it a boiling softly, and stir it continually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capons: put the gravy to it, and strow on sugar, some marrow, cinamon, _&c._

Sometimes you may add some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, _&c._

_Other made Dishes, or little Pasties called in Italian _Tortelleti_._

Take a rost or boil'd capon, and a calves udder, or veal, mince it and stamp it with some marrow, mint, or sweet marjoram, put a pound of fat parmisan grated to it, half a pound of sugar, and a quarter of a pound of currans, some chopped sweet herbs, pepper, saffron, nutmeg, cinamon, four or five yolks of eggs, and two whites; mingle all together and make a piece of paste of warm or boiling liquor, and some rose-water, sugar, butter; make some great and some very little, rouls or stars, according to the judgment of the Cook; boil them in broth, milk, or cream. Thus also fish. Serve them with grated fat cheese or parmisan, sugar, and beaten cinamon on them in a dish, _&c._

_Tortelleti, or little Pasties._

Mince some interlarded bacon, some pork or any other meat, with some calves udder, and put to it a pound of fresh cheese, fat cheese, or parmisan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currans, pepper, cloves, nutmegs, eight eggs, saffron; mingle all together, and make your pasties like little fishes, stars, rouls, or like beans or pease, boil them in flesh broth, and serve them with grated cheese and sugar, and serve them hot.

__Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
chopped very small._

Being washed and wrung dry, fry them in butter, put to them some sweet herbs chopped small, with some grated parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond-milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese.

__Tortelleti_, of green Pease, French Beans,
or any kind of Pulse green or dry._

Take pease gren or dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cinamon, and grated cheese in a fine clean dish.

_To boil a Capon or chicken with Colliflowers
in the French Fashion._

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 2 eggs, strain them with a quarter of a pint of sack; then take as much thick butter, being drawn with a little vinegar and a slic't lemon, brew them together; then take the flowers out of the milk, and put them into the butter and sack: then dish up your Capon, being tender boil'd, upon sippets finely carved, and pour on the sauce, and serve it to the Table with a little salt.

_To boil Capons, Chickens, Pigeons, or any Land Fowls
in the French Fashion._

Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs, mingle all together with grapes, gooseberries, barberries, or red currans, and sugar, or none, some pine-apple-seed, or pistaches; fill the fowl, and stew it in a stewing-pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in a dish with sippets finely carved, and slic't oranges, lemons, barberries, gooseberries, sweet herbs chopped, and mace.

_To boil Partridges, or any of the former Fowls
stuffed with any the filling aforesaid._

Boil them in a pipkin with strong broth, white-wine, mace, sweet herbs chopped very fine, and put some salt, and stew them leisurely; being finely stewed, put some marrow, and strained almonds, with rosewater to thicken it, serve them on fine carved sippets, and broth them, garnish the dish with grated bread and pistaches, mace, and lemon, or grapes.

_To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
Martins, or any small Land Fowl._

_Woodcocks or Snites._

Boil them either in strong broth or water and salt, and being boil'd, take out the guts, and chop them small with the liver, put to it some crumb of white-bread grated, 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 amongst the sauce with a little butter, dish them on sippets, and run the sauce over them with some beaten butter and capers, lemon minced small, barberries or pickled grapes whole.

Sometimes with this sauce, boil some slic't onions and currans in a broth by it self: when you boil it not with onions, rub the bottom of the dish with a clove or two of garlick.

_Boil Woodcocks or Larks otherways._

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

_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs,_ &c.

Stuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil'd oysters; mix all together, fill the skin, and prick it fast on the back, boil it in a large stewing pan or deep dish, with some strong broth, claret or white-wine, salt, large mace, two or three cloves, a bundle of sweet herbs, or none, oyster-liquor and marrow, stew all well together. Then have stewed oysters by themselves ready stewed with an onion or two, mace, pepper, butter, and a little white-wine.

Then have the bottoms of artichocks put in beaten butter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish your dish with grated manchet strowed, and some oysters, mace, lemon, and artichocks, and run it over with beaten butter.

Otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped; onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned with strained sweet-breads of veal; or hard eggs strained with broth, and garnished with barberries, lemon, grapes, red currans, or gooseberries.

_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels._ &c.

Put your fowl being cleansed and trussed into a pipkin fit for it, and boil it with strong broth or fair spring water, scum it clean, and put in three or four slic't onions, some large mace, currans, raisins, some capers, a bundle of sweet herbs, grated or strained bread, white-wine, two or three cloves, and pepper; being finely boil'd, slash it on the breast, and dish it on fine carved sippets; broth it, and lay on slic't lemon and a lemon peel, barberries or grapes, run it over with beaten butter, sugar, or ginger, and trim the dish sides with grated bread in place of the beaten ginger.

_To boil these Fowls otherways._

You may add some oyster liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, butter, savory, tyme, some strong broth, and some white-wine; let the broth be half wasted, and stew it very softly; being finely stewed dish it up, serve it on sippets, and pour on the broth, _&c._

Otherways boil the fowl and not roast them, boil them in strong mutton broth, and put the fowl into a pipkin, boil and scum them, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper, and salt; then slash the breast from end to end 3 or four slashes, and being boil'd, dish it up on fine carved sippets, put some sugar to it, and prick a few cloves on the breast of the fowl, broth it and strow on fine sugar, and grated bread.

_Otherways._

Put them in a stewing pan with some wine and strong broth, and when they boil scum them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage flowers, or seeds or leaves of sage; serve them on fine carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and roasted turnips or green sauce.

_To boil any old Geese, or any Geese._

Take them being powdered, and fill their bellies with oatmeal, being steeped first in warm milk or other liquor; then mingle it with some beef-suet, minced onions, and apples, seasoned with cloves, mace, some sweet herbs minced, and pepper, fasten the neck and vent, boil it, and serve it on brewes with colliflowers, cabbidge, turnips, and barberries, run it over with beaten butter.

Thus the smaller Fowls, as is before specified, or any other.

_To boil wild Fowl otherways._

Boil your Fowl in strong broth or water, scum it clean, and put some white-wine to it, currans, large mace, a clove or two, some Parsley and Onions minced together: then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white-wine, and sugar; Being finely stewed serve your fowl on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack and sugar. Scraped sugar to trim the dish, or grated bread.

_Otherways._

Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick here and there a clove, and put some slic't onions, chopped parsley, slic't ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, broth, mace, barberries, and sugar; being finely boil'd or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.

_To boil these aforesaid Fowls otherways, with Muscles, Oysters,
or Cockcles; or fried Wickles in Butter, and after stewed with
Butter, white Wine, Nutmeg, a slic't Orange, and gravy._

Either boil the Fowl or roast them, boil them by themselves in water and salt, scum them clean, and put to them mace, sweet herbs, and onions chopped together, some white-wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a warm; dish up the fowls on fine sippets, or French bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten butter, and slic't lemon or orange.

_Otherways in the French Fashion._

Half roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, & savory; mince all together with a handful of raisins of the Sun, put them into the pipkin with some mutton broth, some sack or white-wine, large mace, cloves, salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs and they will look green.

Dish up the fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar.

_To boil Goose-Giblets, or the Giblets of any Fowl._

Boil them whole, being finely scalded; boil them in water and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barberries or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beatten butter, cream, a little sack, and sugar, for lear.

_Otherways._

Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt, being first finely scummed, put two or three whole onions, butter, and gooseberries, run it over with beaten butter, being first dished on sippetts; make a pudding in the neck, as you may see in the Book of all manner of Puddings and Farsings, _&c._

_Otherways._

Boil them with some white-wine, strong broth, mace, slic't ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets being finely dished on sippets, put on the stewed turnips, being thickned with eggs, verjuyce, sugar, and lemon, _&c._

_To bake Goose Giblets, or of any Fowl, several ways
for the Garnish._

Take Giblets being finely scalded and cleansed, season them lightly with pepper, salt, and nutmeg, and put them into a Pye, being well joynted, and put to them an onion or two cut in halves, and put some butter to them, and close them up, and bake them well, and soak them some three hours.

_Sauce for green-Geese._

1. Take the juyce of sorrell mixed with scalded goose-berries, and served on sippets and sugar with beaten butter, _&c._

_Otherways._

2. Their bellies roasted full of gooseberies, and after mixed with sugar, butter, verjuyce, and cinamon, and served on sippets.

_To make a grand Sallet of minced Capon, Veal, roast Mutton,
Chicken or Neats tongue._

Minced capon or veal, _&c._ dried Tongues in thin slices, lettice shred small as the tongue, olives, capers, mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled oysters, taragon.

_How to dish it up._