Chapter VI: Section I (4)

Any of these being thin sliced, as is shown above said, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it self, broom-buds by it self, pickled mushrooms by themselves, or any of the materials abovesaid.

Garnish the dish with oranges and lemons in quarters or slices, oyl and vinegar beaten together, and poured over all, _&c._

_To boil all manner of Land Fowl, as followeth._

Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts, Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.

_Sauce for the Land Fowl._

Take boil'd prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar, boil it to an indifferent thickness and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.

_To boil Pigeons._

Take Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic't ginger, cinamon beaten, coriander seed, raisins of the sun, currans, vinegar, and serve them with this sauce, being first steep'd in it four or five hours, and well stewed down.

Or you may add some quince or dried cherries boil'd amongst.

In summer you may use damsins, swet herbs chopped, grapes, bacon in slices, white-wine.

Thus you may boil any small birds, Larks, Veldifers, Black-birds, _&c._

_Pottage in the French Fashion._

Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a warm, and serve it on sippets.

If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese.

Otherways change the colour green, with juyce of spinage, and put to it almonds strained.

_Pottage otherways in the French Fashion of Mutton, Kid, or Veal._

Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic't onions, white cabbidge, and salt; your pottage being almost boil'd, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.

_Pottage in the English Fashion._

Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

_Pottage without sight of Herbs._

Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves, succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil'd, serve it on sippets.

_To make Sausages._

Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them.

_Otherways._

You may make them of mutton, veal, or beef, keeping the order abovesaid.

_To make most rare Sausages without skins._

Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion.

_Otherways._

Stamp half the meat and suet, and mince the other half, and season them as the former.

_To make Links._

Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats.

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