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THE Compleat Cook: OR, The Whole ART of COOKERY. DESCRIBING The Beſt and Neweſt Ways of Orde­ri••and Dreſſing all ſorts of Fleſh, Fiſh, and Fowl, whether boiled, baked, ſtew­ed, roaſted, broiled, frigacied, fryed, ſouc'd, marrinated, or pickled; with their proper Sauces and Garniſhes.

TOGETHER VVith all manner of the moſt Approved Soops and Potages uſed, either in England or France.

By T. P. J. P. R. C. N. B. And ſeveral other approved Cooks of London and Weſtminſter.

LONDON, Printed, and Sold by G. Conyers at the Golden Ring in Little-Britain, over againſt Bar­tholomew's-Cloſe-Gate, 1694.

THE EPISTLE TO The Lovers of the ArOF Cookery.

WE do here preſent you with the plaineſt and••eſt digeſted Method in the Art of Cookery yet extant,r Dreſſing of all ſorts of Fleſh, Fiſh, Fowl, whether Boil'd, Baked, Stewed, Roaſt­ed, Broil'd, Frigaſſi'd, Fryed, Marrinated or Souced; with the beſt Sauces, New A-lamode, Soops and Potages It's full and plain, ſo thafrom the Maid to the Master Cook all may reap benefit Farewel.


How to Boil all ſorts of FISH, FLESH and FOWL, according to the latest and moſt approved experience in COOKERY.

FISH boil'd and ſtewed.

Bream ſtewed.

HAving very well ſcaled your Bream and throughly waſht it, do not forget to preſerve its blood, in which you muſt ſtew your Bream, by adding thereto••aret, two ſlices of Ginger raced, the pulp••three quarters of a pound of Prunesoiled and ſtrained into the Broth, Vinegar,lt, and an Anchovie or two; ſome ſweeterbs with Horſe-radiſh-root ſtamped and2 ſtrained: Let not your Fiſh have more Li­quor than will juſt cover it; being enough, take ſome Butter with a little Vinegar, in which the Bream was ſtew'd, and beat them up together; then diſh up your Fiſh, pour­ing the Butter thereon, and garniſh your Diſh with Barberries, Oranges and Le­mons.

Baſe boiled to be eaten hot.

Save the Livers, Rows or Spawns of your Baſe, then ſcale and waſh them well; having ſo done, boil them up in Water, Wine-Vi­negar, Salt, ſome ſweet Herbs, Lemons ſliced, with three whole Onions; then take a lear of drawn Butter, large Mace, whole Cinamon, a whole Nut-meg quarter'd, with three Anchovies diſſolved therein; having diſht it up, pour on your lear, and let your garniſh be fryed Oyſters and Bay-leaves. This ſeaſoning will not be improper for Mullet or any other ſort of Fiſh.

Carps ſtewed.

Save the blood of your Carp, dreſs him and take out his Gall; then ſcotch him on the back, and put him into a Stew-pan with a quart of White-wine, half a dozen3 blades of large Mace, a dozen Cloves, threeaces of Ginger ſliced, two ſlit Nutmegs with a Faggot of ſweet Herbs, three large Onions whole, four or five Bay-leaves, and ſome Salt, ſtew all theſe together, butut not your Carp in till the Pan boil, andhen too with five ounces of ſweet Butter: Let your fire be a quick Charcoal fire; when it is enough, diſh it in a large diſh,ouring thereon your Sauce commixed withhe Spices, laying on Lemon ſliced with Lemon-pill or Barberries; let your garniſhe dried Manchet grated and ſearſed, witharved Sippets laid round the diſh. At great Feſtivals garniſh the body with ſtew­ed Oyſters, and fried batter made of ſeve­al colours by the juyce of Herbs, as Violets, Saffron, Spinage, &c. diſſolving therein an Anchovie or two.

Another moſt excellent way.

Take a living Carp and ſcale it, then dryt with a cloath, and open the belly, taking out the entrails, then waſh the blood into a Pipkin with a pint of Claret, with Vine­gar and Water, ſome ſweet Herbs, two whole Onions, half a pound of Butter or more; ſtew theſe together three quarters4 of an hour ſoftly; then laying your Toaſts in the bottom of the Diſh, ſerve it up with Sippets, pouring ſome of the broth on, and garniſhing it with Roſemary.

Cockles ſtewed.

Waſh them well with Vinegar, and boilthem before you take them out of the Shells, then put them into a Diſh with Claret Vi­negar, a handful of Capers, Mace, Pepper, Salt, a little grated Bread and Tyme minced, with the yolks of three Eggs chopped very ſmall; ſtew theſe together till they are enough, then put in a good ſpill of Butter, rubbing the Diſh with a clove of Garlick. Crawfiſh, Shrimps or Prawns may be done the ſame manner, making what variety of garniſh you pleaſe with the ſhells only.

Crabs ſtewed.

Take Crabs and boil them till they are enough, then take the meat out of the ſhells, and having put it into a Pipkin, ſome Claret, Wine-Vinegar, minced Tyme, Salt, grated Bread, Pepper, ſweet Butter, Capers, large Mace, and the yolks of four Eggs boiled hard and chopt very ſmall; ſtew5 theſe together till they are enough, then rubbing the Diſh with a clove of Garlick, ſerve them up.

Cods head dreſt after the beſt manner.

Cut youHead ſo large beyond the Gills, that you may have a pretty quantity of the Body with it; then boil it in Water and Salt, then have in readineſs a quart of Cockles, with the ſhell'd meat of two or three Crabs, put theſe into a Pipkin with almoſt half a pint of White-wine, a bunch of ſweet Herbs, two Onions, a little large Mace, a little grated Nutmeg, and ſome Oyſter liquor; then boil it till the liquor is waſted, then add to it two ladlefls odrawn Butter, then diſh up your Cods head on Sippets, draining it firſt very well over a Chafmgdiſh of coals: Then cut your Peaſe or Spawn in thin ſlices, and the Li­ver in pieces, take likewiſe the Gill and pick out the bones, and cut it as you did the other; diſh up your Spawn round about the Cods head, and ſome on the top, and put all over it the Gill and Liver; then pour your lair on it with ſome drawn But­ter upon that again, ſticking all your Gill­bone with Oyſters fryed in Butter, and ſtick6 them on the Spawn alſo; then grate oNutmeg, and diſh it up very hot, garniſhing your Diſh with Lemon and Bay-leave

Eels boil'd.

Take them and draw, fley, and wi••them clean, having cut them in pieces, bethem in White wine, Water, Oyſter liquolarge Mace, three or four Cloves bruiſeSalt, Spinage, Sorrel, Parſley groſly minced an Onion, Pepper, and an Anchovie; dithem up on Sippets, broth them with theown broth, beating up a lear with gooButter, yolks of Eggs, with ſlices of Lemon, and ſome Lemon-pill.

Eels ſtew'd.

Draw your Eels and fley them, and cuthem into pieces four inches long, then puthem into a Stew-pan with as much Clare as will juſt cover them, mingled with ſomWater, ſtrip ſome Tyme and put to them with ſweet Marjoram, Savory pickled, Parſley and large Mace, be ſure to ſtew theenough, then ſerve them on Sippets, ſticBay-leaves round the Diſh, garniſh thMeat with ſlic'd Lemon, and the Diſh with fine grated Manchet.


Flounders or Gudgeons boil'd after an excel­lent manner.

Take a few ſweet Herbs, tops of Tyme, ſweet Marjoram, Winter-ſavory, tops of Roſemary, ſome whole Mace, ſome pick'd Parſley, and boil them in a quart of White­wine and Water, the quantities not ex­ceeding each other: theſe ingredients having boiled ſome time together, then put in your Flounders, and ſcum your Pan very well; then add to them a cruſt of Manchet, five ounces of ſweet Butter, ſeaſon all with Salt, Pepper and Verjuice, and ſo diſh it up.

Flounders ſtew'd.

Take large Flounders and ſcotch them, then lay them in a deep Diſh with a pint of the beſt Sallet Oyl poured round about, a pint of Claret and White-wine Vinegar equally mixt, and let there be two or three races of Ginger ſliced, ſome whole Cloves, and a blade or two of Mace, a Nut­meg ſliced, a faggot of ſweet Herbs, with two or three cut Onions, ſtew all thſe together; when they are enough ſerve them up on Sippets: then take a hand•••8Parſley minced very ſinall, and put it green into your lair, letting it boil but a little while, then pour it upon your Fiſh, gar­niſh your Diſh with ſlic'd Lemon and green Parſley.

Gurnet red or gray, by ſome called Knowds, how boil'd.

Draw your Gurnet and waſh it clean, then boil it in Water and Salt, with a fag­got of ſweet Herbs; then take it up and pour upon it Butter, Verjuyce, Nutmeg and Pepper, thicken it with the yolks of three new-laid Eggs; let your Diſh be garniſhed with ſliced Lemon or Barberries.

Jacks, if ſmall, how to ſtew.

Take your Jacks and cut off the heads of them, then put them into Balls of forced Meat made of Fiſh, ſo that the heads may be upright; indore them over with yolks of Eggs and ſo bake them; drawing them out, cut them in pieces, and ſtew them up in a Diſh with White-wine, Water, Salt, Vinegar, ſweet Herbs, ſome Anchovies, Mace, ſliced Ginger and Nutmeg; but put not in your Pike till the liquor boils, and9 then let them be accompanied with ſome ſmall forced Fiſh-balls, yellow, green and white, which you may colour with juyce of Herbs; having turn'd them once or twice, take out your Jack-heads ſo forced, and ſet them round in the Diſh; then take out the bodies with a ſlice, and place them to the beſt advantage between and about them all over the Diſh: Put Smelts fryed very ſtiff in the mouths of your Jacks, your forced Meats being round about them; for variety you may make uſe of fryed Oyſters, with other ſmall fryed Fiſh.

Lobſters ſtewed.

Take ſome large Lobſters, being boil'd, break the Meat ſmall, though you muſt break the ſhells as little as poſſible may be; then put the Meat into a Pipkin, adding thereto Claret, White wine, Vinegar, ſliced Nutmeg, Salt and ſome Butter, ſtew theſe together an hour ſoftly: being ſtewed al­moſt dry, put to it ſome more Butter, ſtirring it well together, then lay very thin Toaſts in your Diſh, laying the Meat thereon: or you may put the Meat into the ſhells, garniſh the Diſh about with the Legs, and lay the Barrel over the Meat10 with ſome ſliced Lemon: If in the Sum­mer, garniſh your Diſh with well-colour'd Flowers; if in the Winter, with ſuch as you can procure pickled.

Lamprels boil'd.

Waſh your Lamprels, but take not out the guts, then cut them in pieces about an inch long, putting into a Pipkin twice as much Water as will cover them; ſeaſoning the Liquor with Pepper and Salt, and thickning it with three or four Onions, a little grated Bread, and a little Barm or Ale-yeaſt; then ſhred a handful of Par­ſley, a little Winter-ſavory, and Tyme ve­ry ſmall: Let all boil till half the broth be conſumed; then put in half a pound of ſweet Butter, give it a walm or two and ſerve it up.

Mullets boil'd.

Take a large Mullet, having truſt it round, put it in your Kettle, adding to your Water Salt, and a handful of ſweet Herbs, making your Water boil before you put in your Fiſh, which muſt be tyed up in a clean cloath: having put in with your Fiſh a pint of White wine Vinegar, let it boil11 till your Fiſh ſwim; then take the Rivet and a pint of great Oyſters, and as much Vi­negar as their Gravie, four blades of Mace, with a little groſs Pepper, boil all theſe in a Pipkin together, till your Oyſters are enough, then ſtrain the yolks of four Eggs, with half a pint of Sack; having put in a little Butter and Sugar, put in alſo your Wine and Eggs, then ſerve it on Sippets, pouring on the Broth, ſcrape on Sugar and eat it hot. With this Broth you may boil a Pike, nay, a Capon, if you will but add ſome roaſted Cheſnuts ſteept in Sack.

Muſoles ſtewed.

Take Muſcles, waſh them clean, and boil them in Beer and Salt, then take them out of the ſhells, and beard them from Gravel and ſtones; fry them in clarified Butter, then pour away ſome of the butter, and put to them a Sauce made of their own Liquor, ſome ſweet Herbs chopped, a little White wine, Nutmeg, the yolks of four or five Eggs diſſolved in Wine-Vinegar, Salt and ſome ſliced Orange; give theſe mate­rials a walm or two in a Pipkin, and ſo ſerve them up in Scollop-ſhells.


Oyſters ſtewed the beſt way.

Take a pottle or three pints of large great Oyſters, parboil them in their own Liquor, then waſh them in warm Water, wipe them dry, and pull away the Fins; flower them, and fry them in clarified But­ter very white: then take them up and put them into a large Diſh with White-wine, a little Vinegar, five ounces of ſweet But­ter, ſome grated Nutmeg, large Mace, Salt, and three or four ſlices of an Orange; ſtew them but a little while, and diſh them up on Sippets, pouring on the Sauce, and running it over with beaten Butter, gar­niſhing it with ſliced Orange or Lemon.

Pike boil'd after an excellent manner.

Take a Pike, and having cleans'd the Civet, truſt him round, and ſcotcht his back, put him into boiling Water and Vinegar, two parts Water, and the third Vinegar, with ſome Salt; be ſure you boil him up quick: Let your Sauce be made of White­wine-Vinegar, Mace, whole Pepper, two dozen of Cockles boiled out of their ſhells and waſhed clean, a faggot of ſweet Herbs,13 the Liver ſtamped and put to it, with a Horſe-radiſh ſcrap'd or ſlic'd, boil all theſe together; diſh your Pike on Sippets, and beat up your Sauce with ſome good ſweet Butter and minced Lemon: You may gar­niſh your Diſh any how as you pleaſe.

Pike ſtewed. (In the ſame manner may be ſtewed Carp, Bream, Barbel, Chevin, Ro­chet, Gurnet, Conger, Tench, Pearch, Baſe or Mullet, or the like.)

This is the City faſhion: Take any of the aforeſaid Fiſh, and having drawn and cleans'd it from blood or other impurities, lay it in a Diſh, putting thereto as much White-wine as will only cover it, and ſet a ſtewing: When it boils, put in the Fiſh and ſcum it, and put to it ſome large Mace, whole Cinamon, and ſome Salt; being finely ſtewed, diſh it on Sippets, then thicken the Broth with the yolks of three or four Eggs, ſome thick Cream, Sugar and beaten Butter; give it a walm, and pour it on the Pike with ſome boil'd Cur­rans, and boil'd Prunes laid all over it; alſo Mace, Cinamon, ſome knots of Barberries and ſliced Lemon, ſcraping on ſome Su­gar.


Plaice boil'd.

Take good large Plaice, and boil them in White wine, Vinegar, large Mace, two or three Cloves and Ginger ſliced: Being boil'd, ſerve them in beaten Butter with juyce of Sorrel ſtrain'd, Bread, ſliced Le­mon, Grapes or Barberries.

Plaice ſtewed.

Make choice of the faireſt you can get and having drawn, waſh'd and ſcotch'd them, fry them a little; having ſo done remove them into a Stew-pan, putting thereto ſome White-wine, grated Nutmeg Wine-Vinegar, Butter, Pepper and Salt And thus ſtew them with ſlices of Orange or Lemons.

Prawns, Shrimps, or Craw-fiſh ſtewed.

Firſt boil, then pick, and afterward ſtew them in ſome Claret-Wine, ſweet But­ter, Nutmeg and Salt; diſh them in Scol­lop-ſhells, and run them over with beaten Butter, with juyce of an Orange or Le­mon.


You may for variety ſake take any of the aforeſaid Shell-fiſh, and ſtew them in Butter and Cream, ſerving them in Scollop­ſhells.

Perches boil'd an excellent way.

Lay your Perches ſcotcht in a deep Diſh, with a pint of the beſt Sallet Oyl you can get, half a pint of White-wine, with the like quantity of Wine-Vinegar, two races of Ginger ſliced, ſome whole Cloves and Mace, a Nutmeg ſliced, and a faggot of ſweet Herbs with two Onions cut not ve­ry ſmall; let theſe be the ſeaſoning for your Pan: then let your Liquor boil up your Fiſh very quick; then blanch them on both ſides, and diſh them on Sippets; af­ter this, take a little White-wine, Gravie and Vinegar, with grated Nutmeg, and a hand­ful of Oyſters cut in pieces, put theſe all over your Fiſh, cauſing them to boil almoſt in the Diſh before you ſend it up; pour drawn Butter over all, and garniſh your Diſh with Barberries and Lemons.

Salmon boil'd the beſt w••after the City faſhion.

Having chin'd your Salmon, take a ſid16 thereof or more, and cut the pieces into a reaſonable bigneſs, wipe it only from the blood, but do not waſh it; then take no more Wine and Water (of each an equal proportion) than will cover it: Having made the Liquor, boil with a handful of Salt, and then put in your Salmon, making it boil up quick, adding a quart of White-wine-Vinegar, keeping up a ſtiff fire, it will be boil'd in half an hour; then take it off, and let it cool, keeping it in a broad bottom'd Earthen Pan with the Li­quor: but if you intend it ſhall be eaten hot, diſh it up preſently, and Sauce it with Butter beaten up thick with Water, adding thereto the yolks of three Eggs diſſolved therein, ſome of the Liquor, grated Nut­meg, ſliced Lemon poured thereon: gar­niſhing the Diſh with fine ſierced Man­chet, Barberries ſliced, Lemons, Spices, and ſome greens fryed.

Salmon ſtewed.

Take a Jole or Rand of Salmon, and firſt fry it, after that••ew it in a Diſh on a chafing Diſh of Charcoal with ſome Claret Wine, large Mace, ſlic'd Nutmeg, Salt, Wine-Vine­gar, ſliced Orange, and ſome ſweet Butter:17 When enough, and the ſauce thick, Diſh it on Sippets, lay the Spices on it with ſome ſlices of Orange; garniſh the Diſh with ſome ſtale Manchet, grated and finely ſierced.

Soals boil'd.

Take the Soals, draw and fley them; then boil them in Vinegar, Salt, White­wine and Mace, but let the Liquor boil be­fore you put them in; being enough, diſh them up on carved Sippets; let your gar­niſh be Mace, ſliced Lemons, Goosberries, Grapes or Barberries, and beat up ſome Butter thick with the juyce of Oranges, and run it over the Fiſh: For variety ſake place all over your Soals ſome ſtewed Oy­ſters.

Soals ſtew'd a very good way.

Take a pair of Soals, lard them with water'd Salt-Salmon; then lay them on a ſmooth board, cutting your lard all of an equal length; on each ſide lair it but ſhort, then flower your Soals, an•••y them in ſtrong Ale till they are half done; then put them in a diſh with half a dozen ſpoonfuls of white Wine, three of Wine-Vinegar, three ounces of ſweet Butter, ſome ſlices of O­range18 with Salt, and ſome grated Numeg, cover the Diſh whilſt they are ſteing; being enough, diſh them up with ſlicof Lemon, beaten Butter, with the juyof Oranges.

Sturgeon boil'd.

Take a Rand and cut it into ſquare pieceas big as a crown piece, ſtew them in broad-mouth'd Pipkin with three or folarge Onions, ſome large Mace, three ofour Cloves, Pepper, Salt, ſome ſliced Numeg, two or three Bay-leaves, ſome Whitwine, and Water, Butter, and a race oſliced Ginger, ſtew them well together and ſerve them on Sippets, running theover with beaten Butter, ſliced Lemon anBarberries; let the garniſh be the ſame.

Smelts ſtewed.

Take a deep Diſh, and put your Smelts therein, put to them a quarter of a pint oWhite wine three ounces of Butter, ſome great Pepp•• a handful of Parſley, three ofour ſprigs of winter Savory, and as much of Tyme ſhredded ſmall, with the yolks of three Eggs minced: when you put in your Fiſh, let theſe accompany, ſtewing them to­gether,19 and now and then turning them with the Fiſh: when enough, ſerve them up on Sippets, placing a top ſome bunches of Barberries pickled, ſcraping Sugar there­on.

Scollops ſtewed.

Boil them very well in White wine, fair Water and Salt; take them out of the ſhells, and ſtew them with ſome of the Liquor, Elder Vinegar, a few Cloves, ſome large Mace, and ſome ſweet Herbs chopped very ſmall: being throughly enough, ſerve them up in their own ſhells with beaten Butter, and the juyce of Oranges.

Tortoiſe ſtewed.

Take a Tortoiſe and cut off his head, feet and tail; and boil the body in Wine, Salt and Water: being enough, uncaſe the meat from the ſhell, and ſtew it in a Pipkin with ſome Butter, White wine, ſome of the Broth, a couple of whole Onions, Tyme, Parſley, Winter-ſavory, and Roſemary minc'd: when enough, ſerve it on Sip­pets.


Turbet boil'd, or, as ſome call it, Calvere

Having drawn your Turbet, waſh iclean; then take an equal quantity oWater and Wine with ſome Salt, and boiit therein; not putting it in till the Parboils, adding thereto ſome ſliced Onions large Mace, a Clove or two, ſome ſliceGinger, whole Pepper, and a bundle oſweet Herbs; ſcotch the Turbet on the white ſide very thick overthwart one way only; this muſt be done before you put it inBeing half boiled, put in ſome Orange-pill; being enough, diſh it up with the Spices, Herbs, ſome of the Liquor, Onions and ſliced Lemons.

In the like manner you may dreſs Holy­burt, only let your Sauce be beaten Butter, ſliced Lemon, Herbs, Spices, Onions and Barberries.

Trouts ſtewed.

Take three or four Trouts or more ac­cording to their bigneſs, and put them in a Diſh with ſomewhat more than a quarter of a pint of Sack, or inſtead thereof White wine with a piece of Butter about the quantity of a Tennis-ball, a lit­tle 21 whole Mace, ſome Parſley, a little Winter-ſavory and Tyme minced all toge­her; which done, put them to the Trouts:et theſe ſtew about a quarter of an hour,hen take the yolk of a hard Egg, and mince it ſmall, ſtewing your Trouts there­with, then diſh up, pour the Herbs and Liquor all over them; ſcraping Loaf-ſugarhereon, and ſerving them very hot to the Table.

Whitings ſtewed, and how to make a Broth thereof.

Take a quantity of Wine, and the like of Water, and put it over the Fire in a deep diſh; add thereunto a race of Ginger ſliced, a little large Mace, a Nutmeg quarter'd, with a faggot or two of ſweet Herbs, as Marjoram, Tyme, &c. with Parſley, not for­getting with Salt to ſeaſon your Broth: When it hath boiled a little while, put in your Whitings, but be careful you place them ſo as you intend to ſerve them up; and putting ſome Butter to them, let them boil a pace; in a little time they will be enough: When they are boiled, pour away all the Liquor from them into a Pipkin, and ſet it on the Fire again with your Spice and22 ſweet Herbs that were in it before; then take a handful of Parſley and mince iſmall, with a little Fennel and Tyme, and let them boil with the Fiſh-broth; then take the meat of two Crabs, with the Carkaſs of a Lobſter, the yolks of three Eggs, a ladle of drawn Butter; beat all theſe toge­ther with ſome of the ſaid Liquor, ſtirring it in the Pipkin till it thickens; then ſhift out your Whitings on Sippets, as youwould have them, diſh up, pouring on your lair as it comes from the Fire; in the ſame manner you may order Smelts or Gudge­ons. The Broth is not only very pallatable, but exceeding wholeſome and comfortable to a weak ſtomach.

Fleſh of all ſorts (excepting Fowl) boiled or ſtewed.

Breaſt of Veal boil'd.

TAke a good midling Breaſt of Veal that is white and fat, bone it and beat it well, then waſh it dry: after this put to it a handful of ſweet Herbs, Parſley, and a little Sage minced ſmall with a few Cloves,23ace and Nutmeg beaten, mixing there­ith a little Salt. Do not forget to waſhver the inſide of your Veal with the yolksf Eggs, and ſtrow your Herbs all over,hen over that lay ſome ſlices of Bacon cuthin, dipt in the yolks of Eggs; having ſoone, rowl it up in a Coller, and bind itard with pretty broad Filleting: When it••enough, cut the Coller into nine or tenieces, laying on every piece ſome Bacon;iſh it on Sippets, and let your lair be Gra­y and ſtrong Broth, ſliced Nutmeg, alleaten up thick with drawn Butter, andwo yolks of Eggs; run theſe over youreat: let your Diſh be garniſhed withlices of Bacon fryed in the yolks of Eggs.

Breaſt of Mutton ſtewed.

Joynt your Breaſt of Mutton very well,hen farce it with ſweet Herbs and minced Parſley; after this put it into a deep ſtew­ng Diſh with the right ſide downwards,dding thereto as much White wine and ſtrong Broth as will ſtew it; then ſet it o­ver a large chafing-Diſh of Coals, putting therein two or three great Onions, a faggot of ſweet Herbs, and a little large Mace: being almoſt enough, take a handful of Spi­nage,24 Endive and Parſley, and put to it: Then diſh it up with ſo much Broth as is ſufficient, thickned with the yolks of Eggs and drawn Butter; then pour on the lair with the Herbs on the top, and onthat ſome Capers and Sampier ſtew'd there­with, and garniſh the diſh with Lemon or Barberries.

Beef Collops ſtewed.

Cut from a buttock of Beef ſome thin ſlices, croſſing the grain thereof: having hackt them with the Back of your knife, fry them in ſweet Butter; being brown, put them into a Pipkin, with ſome ſtrong Broth, ſome White wine, a little Nut­meg, and ſo ſtew it very tender: About a half hour before you ſerve it up, add to it ſome Mutton Gravy, Elder Vinegar, with two or three Cloves; after it is diſht, put to it ſome drawn Butter, with the juyce of Oranges, and ſome ſlices thereof on the top of it.

Buttock, Rump, Chine, Brisket, Sur-loyn, Rib, Flank or Fillet of Beef powdered how to boil.

Take your choice of which you pleaſe 25 and in hot weather give it no longer powdering than five or ſix days, but as long again in the Winter; if you ſtuff it, let it be with all manner of ſweet Herbs, withfat Beef minced, and ſome Nutmeg; ſo ſerve it (after it hath boil'd a ſufficient while) on Brewis with Cabbidge boil'd in Milk and drawn Butter run all over: gar­niſh your diſh with Parſley, and Carrets ſlic'd into ſeveral ſhapes.

Calves feet ſtewed.

Take your Calves feet and ſplit them in the middle; after you have blanched them, being boil'd very tender, and having taken from them the great bones, place them in a Stewing-diſh, with ſome ſtrong Broth, three pretty large Onions, a Faggot of ſweet Herbs, with Salt and a little large Mace: when you perceive it boils, then put unto it a handful of Parſley, Spi­nage and ſweet Herbs minced with a large handful of Currans: The Feet being ſtewed, beat the yolks of two or three Eggs with ſome Sugar and Butter; and with that thicken your lair, and a lit­tle drawn Butter: diſh up your Calves Feet on Sippets, and pour on your Broth.


Calves hed ſtewed.

Firſt boil your Calves head in water half an hour; then take it up and pluck it all to pieces, and put it into a Pipkin with Oyſters and ſome of the broth it was boil­ed in; adding thereto a pint of Claret, a quarter of a pound of midling Bacon ſliced, firſt parboil'd, ten roaſted Cheſnuts ſplit, the yolks of four Eggs, ſweet Herbs minced, and a little Horſe-radiſh root ſcraped: Let theſe ſtew together an hour, let your Brains be parboil'd and chopt a lit­tle, and ſtrew thereon a little Ginger and grated Bread, or make a little Batter with Eggs, Ginger, Salt and Flower, putting in ſome juice of Spinage to make them, when fried, look green: when the meat is diſh'd, lay theſe fried Brains, Oyſters, the Cheſ­nuts, and yolk of Eggs thereon, ſo ſerve it up hot with Sippets.

Haunch of Veniſon boil'd.

Take a Haunch of Veniſon and ſet it a boiling (having a little powdered it be­fore) then boil up four or five Colly-Flowers in ſtrong broth, and ſome Milk:27 When they are boiled, put them forth into a Pipkin, adding to them drawn Butter, and keep them by the Fire in a warm condition: then boil up three or four handfuls of Spi­nage in ſtrong broth: when they are enough, pour out part of the broth from them, and put in a little Vinegar, a ladle­ful of drawn Butter, and a grated Nut­meg; your Diſh being ready with Sippes in the bottom, put in your Spinage there­on round towards the Diſhes ſide: your Veniſon being boil'd, take it up and lay it in the middle of the Diſh, and lay your Colliflowers all over it; then pour on your drawn Butter over that: Laſtly, garniſh it with Barberries, and your Diſh with ſome green Parſley minced.

For variety ſake you may force your Ve­niſon with a handful of ſweet Herbs, and Parſley minced with Beef-ſuet, and yolks of Eggs boiled hard; ſeaſoning your forcing with Pepper, Nutmeg, Ginger and Salt.

Lambs head boil'd.

Firſt take out the Brains and make a Pudding thereof; being boil'd and cold, cut it into bits, then mince ſome Lamb with Beef-ſuet, and put to it ſome grated Bread 28 Nutmeg, Pepper, Salt, ſome ſweet Herbs minced with four or five raw Eggs: work theſe all together, and fill the Lambs head therewith: Having well cleanſed and dry­ed the head beforehand, then ſtew it be­tween two Diſhes with ſome ſtrong broth; what remains of this forcing, work it into balls, and let them boil with the head, adding therewith ſome White wine, a whole Onion, three or four ſliced Pippins, ſome pieces of Artichokes, Sage leaves, large Mace, with Lettice boil'd and quarter'd, and put into beaten Butter; being finely ſtew'd, diſh it up on Sippets, and put the balls with the other materials thereon; then broth it, and run it over with beaten But­ter and Lemon.

Lambs head ſtewed.

Having cleft the head and taken out the Brains, waſhing and cleanſing it from all its filth and impurity, ſet it a boiling in ſome ſtrong broth; having ſcum'd it after boiling, put in two or three blades of large Mace, ſome Capers, ſome Pears quarter'd, a little Claret, Gravy, Marrow, and ſome Marry-gold Flowers; when ſtewed enough, ſerve it on carved Sippets, and broth it, lay­ing29 on ſliced Lemon, ſcalded Goosberries or Barberries.

Loyn of Lamb ſtewed.

Let your Loyn be cut into ſteaks pret­ty large, put it into a Pipkin with ſo much Water as will cover it: when it ſimmers ſcum it, and then put to it Capers, Sam­phire, the bottoms of ſome Hartichokes, four or five blades of large Mace, half a Nutmeg ſliced, Verjuice and Salt; give them the ſpace of an hour to be ſtewed in, then diſh up your Lamb tenderly, blow­ing off the fat: put into the broth ſcalded Spinage and Parſley minced with ſcalded Goosberries, a piece of Butter; ſhake it well, diſh it and ſerve it up on Sippets.

Leg of Lamb boil'd.

Take Kidney ſuet, and cut it into ſquare pieces about the bigneſs and length of your Finger; then thruſting your knife into ſe­ven or eight places of the meat, put thoſe pieces of ſuet into each particular hole; then boil your Lamb, remembering to turn it often, take heed of overboyling it; then boil a good handful of Parſley tender,30 mince it ſmall with your knife; then warm a quarter of a pint of White wine Vinegar over ſome Coals, with Butter about the quantity of an Egg; put in alſo ſome cluſters of Barberries either boil'd or pickl­ed; then diſh up your meat on Sippets, pouring the ſauce thereon.

Leg of Pork.

Having laid your Leg of Pork in ſalt about ſome nine days, ſtuff it with Parſley and Sage, or you may boil it without ſtuffing, having in readineſs a handful of boil'd Sage, mince it very ſmall, and put it into a little ſtrong broth with Butter and Pepper, then take up your Turnips, being boiled tender, and toſs your Sage and them together with more drawn Butter; having diſh'd up your Pork, lay your Turnips over.

Legs of Veal and Bacon boil'd.

Take pretty big Lard, and therewith lard your Leg of Veal all over, joyning ſome Lemon-pill to your Lard; then get a piece of middle Bacon, and boil the Veal therewith: when your Bacon is enough,31 cut it into ſlices, and ſeaſon it with Pep­per, and dryed Sage incorporated together; diſh up your Veal with your Bacon round about it, and ſend with the ſerving it up ſome Saucers of Green-ſauce, ſtrowing over it Parſley and Barberries; and that you may not be ignorant of the making it, take two handfuls of Sorrel, and beat it well in a Morter, ſqueeze out the juice of it, and put thereto a little Vinegar, Su­gar, drawn Butter, and a grated Nutmeg, ſet it on the Coals till it be hot, then pour it on your Veal and Bacon.

But to make Green-ſauce to be ſerved up in Saucers, you muſt do thus: Take two or three handfuls of Sorrel, beaten in a Morter with two Pippins quartered, after paring adding thereto a little Vinegar and Sugar.

Legs, Necks, and Chines of Mutton boiled.

Take either of the aforementioned Joynts, and lard them with a little Lemon­pill; then boil it in Water and Salt, with a faggot of ſweet Herbs; then take a pint and a half of Oyſters well waſh'd, and put them into a Pipkin, with ſome of their own liquor, a little ſtrong broth, and half a pint32 of gravy, as much White wine; put to them two or three whole Onions, ſome Tyme, grated Nutmeg, and two or three Anchovies, ſo let them boil together; then beat up three or four yolks of Eggs in a little of the ſaid broth to a convenient thickneſs, with a ladleful of drawn broth amongſt it; then diſh it up on Sippets, then over-run it with lair, placing your Oyſters on the top thereof; then ſerve it up gar­niſh'd with Barberries or Lemon.

Neats Tongues boil'd.

Take a Neats Tongue and boil it in Wa­ter and Salt, or you may ſalt it a little, and only boil it in Water till it be tender; then blanch it, diſh it and ſtuff it with minced Lemon, mince the Pill and ſtrow all over it, then run it over with drawn Butter.

Neats Tongues ſtewed.

Make a hole in the but-end of the Tongue, and take the meat and mince it with Beef-ſuet, ſeaſon it with Salt, Nutmeg, ſweet Herbs minced, the yolks of two raw Eggs, Pepper, Ginger, and mingling all together, ſtuff the Tongue therewith, then33 wrap it in a caul of Veal, and boil it till it will blanch; then with ſome Claret, Gra­vy, Cloves, Mace, Salt, Pepper, grated Bread, ſweet Herbs minced ſmall, fryed Onions, Marrow boil'd in ſtrong broth, ſtew it in a Pipkin; when it is ready ſerve it up on Sippets, laying over it Grapes, Goosberries, ſliced Lemon or Oranges, run it over with beaten Butter, garniſhing the diſh with ſtale grated Bread.

You may otherwiſe ſtew Neats Tongues in a Pipkin with Raiſins, Mace, ſliced Dates, blanched Almonds, Marrow, Cla­ret wine, Butter, Salt, Verjuice, Sugar, ſtrong broth or Gravy, ſlicing the Tongue with­al: being throughly ſtewed, diſſolve the yolks of half a dozen Eggs in ſome Vine­gar, and diſh it up on fine Sippets, with Lemon, running beaten Butter over all.

Oxe Cheekes boiled.

Take a pair of Ox Cheeks and bone them: then put them ſix or ſeven hours in Water to ſoak, then cleanſe them from their blood, paring the rough of the Mouth, taking out the balls of the Eyes; then ſtuff them with Beef-ſuet, hard Eggs, ſweet Herbs, Pepper and Salt, mingle all together,34 and let your ſtuffing be on the inſide, prick­ing the two Cheeks together, then boil them alone, or with other Beef; being ten­derly boiled, ſerve them up on Brewis with interlarded Bacon or Pork Sauſages: let there be on each ſide of the diſh ſaucers of Green-ſauce or Muſtard.

Oxe Cheeks boil'd to be eaten cold with Sallet.

Bone your Cheeks and cleanſe them, then ſteep them in White wine twelve hours; then ſeaſon them with Nutmegs, Cloves, Pepper, Mace and Salt, roul them up, boil them tender in Water, Vine­gar and Salt, preſs them; and being cold ſlice them into thin ſlices, and ſerve them with Oyl and Vinegar.

Pig ſucking boil'd.

Take a young ſucking Pig, and lay him round with his tail in his Mouth in a Ket­tle, covering it with fair Water, and caſting in a good handful of Salt, a handful of Roſemary, Tyme, ſweet Marjoram and Winter-ſavory: when half boiled, take him up and fley the skin from him; then take him and quarter him, and lay him in a35 Stew-pan, with Prunes, large Mace, Cur­rans; then take him up being enough, and lay him in Sippets with the aforeſaid ingre­dients poured upon him.

Rabbets boiled.

Prick down your Rabbets heads to their ſhoulders, and that is the way to truſs them for boiling, gathering up their hind Legs to their Belly: you may lard them with Bacon, if you pleaſe, or let it alone, and ſo boil them up white; being boiled, take the Livers and mince them ſmall with fat Bacon boiled, then put it to half a pint of White­wine, ſtrong Broth and Vinegar, all making but that quantity; then let it boil with ſome large Mace, add thereunto a little Par­ſley minced with ſome Barberries, and a ladleful of drawn Butter; diſh up your Rabbets on your Sippets pouring your laiall over them, and garniſh your diſh with Lemons and Barberries.

Shoulder of Mutton boiled.

Do not above half boil your Shoulder of Mutton; then ſlice the fleſhy part into thin ſlices, leaving ſome about the blade-bone,36 preſerve the Gravy, and put the Mutton into a Pipkin, with ſome of the broth in which it was boiled; a little grated Bread, Oyſter liquor, Vinegar, Bacon ſliced thin and ſcalded, a quarter of a pound of Sau­ſages ſtript out of their skins, large Mace, and a little ſliced Nutmeg: When it is al­moſt ſtew'd, put in the Gravy: when they have boil'd almoſt an hour, put to them a pint of Oyſters, a faggot of ſweet Herbs and ſome Salt, then ſtew them a little lon­ger; then take the blade-bone and broil it, put it into your diſh, and pour the materials in your Pipkin upon it; garniſh it with Oyſters fryed in batter, Lemons ſliced, and Barberries; it will not be amiſs firſt to rub your diſhes bottom with a clove of Garlick.

Shoulder of Mutton ſtewed with Oyſters.

Roaſt your Shoulder of Mutton half, or a little more, take off the upper skin whole, and cut the fleſh into thin ſlices; then ſtew it with White wine, Mace, Nutmeg, An­chovies, Oyſter liquor, Salt, Capers, Olives, Samphire and ſlices of Orange; leave ſome meat on the marrow-bone and blade, and laying them in a diſh, pour your ſtew'd37 meat on the bones with ſtew'd Oyſters a top of that; ſome great Oyſters above and about them ſtew'd with large Mace, two great Onions, Butter, Vinegar, white Wine, a bundle of ſweet Herbs, and over all theſe lay the aforeſaid skin of the Mutton a lit­tle warm'd in this laſt liquor.

Tripes dreſt hot out of the pan.

Boil them very tender, and laying them in a diſh, let your ſauce be beaten Butter, Gravy, Pepper, Muſtard and wine Vine­gar, rubbing your diſh firſt with a clove of Garlick, running the ſauce over them with a little Garlick bruiſed.

Veniſon ſtew'd a quick and frugal way.

They which abound with Veniſon in many cold baked meats, may at any time ſtew a diſh ſpeedily thus: Slice the Veni­ſon of your Pot, Pye or Paſty; then put it into a Stewing-pan over a heap of coals with ſome Claret wine, a little Roſemary, four or five Cloves, a little grated Bread, Sugar and Vinegar: having ſtew'd a while, grate on ſome Nutmeg, and ſerve it up. Since in this Section we have laſtly treated38 of Veniſon, give me leave to tell you how to recover Veniſon when tainted, although the diſcourſe belong not to this particular place.

Veniſon when tainted how to recover it.

Take your Veniſon and lay it in a clean cloth, then put it under ground a whole night, and it will remove the corruption, ſtink or ſavour: Or, you may boil Water with Beer, Wine, Vinegar, Bay-leaves, Tyme, Savory, Roſemary and Fennel of each a handful; when it boils put in your Veniſon, parboil it well, and preſs it then, ſeaſon it, and uſe it as you ſhall think fitting.

Fowl of all ſorts, whether wild or tame, Land-Fowl or Sea-Fowl, boil'd or ſtew'd.

Capon boil'd in Rice.

TAke a well fed Capon, and boil it in Water and Salt; then take a quarter of a pound of Rice and ſteep it in fair39 Water, and having half boiled it, ſtrain the Rice through a Cullender, and boil it in a Pipkin with a quart of Milk, and add thereto half a pound of Sugar, with half an ounce of large Mace; boil it well, but keep it from being too thick, then put in a little Roſewater: after this blanch half a pound of Almonds, and with a little Cream and Roſewater beat them in a Mor­ter very fine; ſtrain them in a Pipkin by themſelves; then take up your Capon, ſetting your Almonds a little againſt the fire; having placed in your Capon, pour on your Rice handſomely, then broth your Rice.

Capons boiled and larded with Lemons.

Firſt, ſcald your Capon, and take a lit­tle duſty Oat-meal to make it boil white, then take three ladlefuls of Mutton broth, a faggot of ſweet Herbs, two or three Dates cut long in pieces, a few parboil'd Cur­rans, a little whole Pepper, a piece of whole Mace, and one Nutmeg; thicken it with Almonds, and ſeaſon it with Ver­juyce, Sugar, and a ſmall quantity of ſweet Butter; then take up your Capon, and lard it very thick with preſerved Lemon; then40 lay your Capon in a deep diſh, for boiled meats, and pour the broth upon it: gar­niſh your diſh with ſuckets and preſerved Barberries.

Chickens boiled.

After you have ſcalded your Chickens truſs them, and boil them in Water as white as poſſibly you can; in a little time of boiling they will be enough, then diſh them up, having in readineſs this ſauce. If in Winter time, take a pint of White wine, Verjuyce, half a dozen Dates, a ſmall handful of Pine-kernels, ſix or ſeven blades of large Mace, and a faggot of ſweet Herbs, boil all theſe together, till the one half be conſumed; then beat it up thick with Butter, and pour it on the Chickens, being diſhed with three or four white-bread toaſts dipped lightly in Allagant; lay on the chickens, yolks of Eggs quarter'd, Lo­zenges, Sheeps tongues fryed in green bat­ter, being firſt boiled and well blanched, and over all theſe lay ſome pieces of Mar­row, and ſome pickled Barberries.

But if you dreſs Chickens in the Summer time, having boiled them white, as afore­ſaid: then for the ſauce take ſome of the broth they were boiled in, with ſome Claret,41 large Mace, the bottoms of three Harti­chokes; being boiled and cut into ſquare pieces, an Oxe Palate ſliced thin, Salt and ſome ſweet Herbs: Theſe being all boiled together, beat it up with Butter; and ha­ving diſh'd your chickens, run this ſauce all over them, laying on the Chickens Aſpa­ragus boiled, hard-lettice, and a handful of Goosberries, both ſcalded, ſome ſlices of Lemon, and ſerve it up.

Chicken peeping to boil after an incomparable manner.

Take four French Manchets and chip them (or others will ſerve) and cut a round hole in the top of them, taking out all the crum, and therewith mingle the brawn of a roaſt Capon, mince it fine, and ſtamp it in a Morter with Marchpane paſte, the yolks of hard Eggs, with the crum of one of the Manchets, ſome Sugar, and ſweet Herbs minced ſmall, beaten Cinamon, Cream, Marrow, Saffron, yolks of Eggs, and ſome Currans, fill the concav'd or hollowed Manchets, and boil them in a Napkin in ſome good Mutton broth, ſtopping the holes on the tops of the Manchets, then ſtew ſome Sweet-breads of Veal, and ſix peep­ing42 Chickens between two diſhes; then fry ſome Lambſtones dipt in batter, made of Flower and Cream, two or three Eggs and Salt; then take the bottoms of Harti­chokes, beaten up in Butter and Gravy. All being ready, diſh the boiled Manchets with the Chickens round about, then the Sweet-breads, and round the diſh ſome fine carved Sippets; then lay on the Mar­row, fryed Lambſtones, and ſome Grapes, thickning the broth with ſtrain'd Almonds, ſome Cream and Sugar, give them a walm, and broth the meat, garniſhing it with Grapes, Pomegranats and ſliced Lemon.

Cocks, Buſtards, Turkey, Pheaſant, Peacock, Partridge, Plover, Heathcocks, Cocks of the wood, Moor-bens, or any Land Fowl how to boil.

Take any of theſe Fowl above ſpecified, and fley off the skin, but leave the rump and legs whole with the pinions, then mince the fleſh raw with ſome Beef-ſuet, ſeaſoning it with Salt, Pepper, Nutmeg, ſweet Herbs minced, ſome raw yolks of Eggs, and incorporate all together with three bot­toms of boiled Hartichokes, roaſted Cheſ­nuts blanched, ſome Marrow, and ſome boiled43 skirrets cut indifferently ſmall; according to the bigneſs of your Fowl, you muſt proportion the quantity of your ingredi­ents: Then fill the skin and prick it up in the back, ſtew it in a deep diſh, and cover it with another, putting firſt therein ſome ſtrong broth, Marrow, Hartichokes boiled and quartered, large Mace, White wine, Cheſnuts, Salt, Grapes, Barberries, quar­ters of Pears, and ſome of the meat made up in balls, and ſtewed with the Turkey; being throughly ſtewed, ſerve it up on fine carved Sippets, broth it, and lay on the garniſh with ſlices of Lemon and whole Lemon-pill, run it over with beaten But­ter, garniſhing the diſh with Cheſnuts, large Mace, and yolks of hard Eggs.

Duck wilde boiled.

Having drawn and truſt your wild Duck parboil it, then half roaſt it; after this carve it, and ſave the Gravy: take ſtore of Oni­ons, Parſley, ſliced Ginger and Pepper, put the Gravy into a Pipkin with waſht Cur­rans, large Mace, Barberries, a quart of Claret; let all boil together, ſcum it clean, put in Butter and Sugar, and diſh it up.


Otherways thus:

Truſs your Duck, and boil it in Water with a little Claret, then take ſome of the broth, and put therein Piſtachos blanched, Cows Udder boiled, and ſliced Sauſages ſtript out of their skins, White wine, ſweet Herbs, large Mace, and boil all theſe to­gether, till you think they are enough, then add thereto Beet-roots boiled andut in ſlices, beat it up with Butter; then carve up the Duck, pouring the ſauce on the top of her, and garniſh the diſh according to your own fancy.

Duck tame how boiled.

Firſt parboil your Duck very well, then take ſtrong Mutton broth, a handful of Par­ſley and an Onion, and chop them all toge­ther: put all theſe into a Pipkin with En­dive, pickt and waſht Barberries, a Tur­nip cut in pieces, and parboil'd till the rank­neſs be gone; then put in a little Verjuyce, half a pound of Butter; boil all together, ſtirring it till it be enough, and ſerve it up with the Turnip, large Mace, Pepper, and a little Sugar.


Another excellent way.

Having drawn and truſt your Duck, lay it in a Pipkin, and cover it with fair Wa­ter; put therein ſix or ſeven blades of Mace, a good handful of Raiſins of the Sun, half a dozen ſliced Onions, a good piece of ſweet Butter; your Duck being half boiled, add to it four or five pieces of Mar­row, ſo let them continue boiling, till neat near half your broth is conſumed; then put in a little Vinegar, garniſh your diſh with parboil'd Onions and Raiſins of the Sun, lay your Duck upon Sippets in your garniſh-diſh, pouring your broth and Oni­ons on the top of your Duck, ſcrape on Su­gar and ſerve it up hot to the Table.

Gooſe tame boiled.

Take a Gooſe and powder him three or four days, then take Oatmeal and ſteep it in warm milk, and therewith fill the belly of your Gooſe, having firſt mingled it with Beef-ſuet, minced Onions and Apples, ſeaſoned with Cloves, Mace, ſome ſweet Herbs chopped, and Pepper, faſten the neck and vent, then boil it and ſerve it on Brewis46 with Colliflowers, Cabbidge, Turnips and Barberries, then run it over with beaten Butter.

Gooſe Gibblets or Swans Gibblels boiled.

Having pick'd and parboil'd your Gib­blets clean; put them into ſtrong broth with Onions, Currans, Mace and Parſley, and ſo let them boil all together: being well boil'd with the addition of Pepper, and a faggot of ſweet Herbs, put in Verjuyce and Butter.

Or you may put them into a Pipkin with a quart of White wine, half an ounce of Sugar, a good quantity of Barberries, Spi­nage, a faggot of ſweet Herbs, Turnips boil'd, and Carrets ſliced, and put into the Pipkin: having boiled very well, take ſtrong broth, Verjuyce, and the yolks of four new laid Eggs, ſtrain them, and put them into the Pipkin.


Land or Sea fowl how to boil, as a Swan, Hopper, Crane, Wild or tame Gooſe, Sho­veller, Curlew, Hern, Bittern, Duck, Mal­lard, Widgeon, Teal, Gulls, Pewits, Puf­fins, Barnacles, Sheldrakes, &c.

I ſhall begin with the Swan, and ac­cordingly you may boil or ſtew any of the aforementioned Fowl. You muſt take your Swan and bone it, leaving only the Legs and wings, then make a farcing of ſome Beef-ſuet, Mutton or Veniſon minced with ſweet Herbs, beaten Nutmeg, Pepper, Cloves and Mace, then have ſome Oyſters parboil'd in their own Liquor, and with ſome raw Eggs commix them with the minced meat, then fill the body of the Fowl and prick it upon the back, then boil it in a Stew-pan, putting thereto ſtrong broth, White wine, Mace, Cloves, Oyſters liquor, boil'd Marrow; boil theſe well together, and have Oyſters in the mean time ſtew'd by themſelves with Onions, Mace, Pepper, Butter, and a little White wine: Next have the bottoms of Har­tichokes ready boiled, and put to them ſome beaten Butter and boiled Marrow; diſh up your Fowl on ſome fine carved Sip­pets;48 then broth it, and garniſh it with ſtew'd Oyſters, Marrow, Hartichokes, Gooſ­berries, ſliced Lemon, Barberries and Mace, let the diſh be garniſh'd with grated bread and Oyſters.

Land-fowl of any ſort how to dreſs after the Italian faſhion.

Take half a dozen Plover, Partridge, Woodcock or Pigeon, being well cleans'd and truſt, put them into a Pipkin with a quart of ſtrong broth, or the ſame quan­tity of White wine with half Water, put­ing thereto ſome ſlices of interlarded Ba­con; after it boils ſcum it, and then put in ſome Mace, Nutmeg, Ginger, Salt, Pep­per, Sugar, Currans, ſome Sack, Raiſins of the Sun, Prunes, Sage, Tyme, a little Saf­fron, and diſh them on carved Sippets.

Land-fowl of the ſmaller ſort, as Ruffs, Brewes, Godwits, Knots, Doterels, Streats, Pewits, Ollines, Gravelens, Ox-eyes, Red­ſhankes, &c. how to boil.

Roaſt any of theſe Fowl till they are about half enough, ſticking ſome Cloves on the one ſide of them, preſerve the49 Gravy, then take them and put them into a Pipkin with their own Gravy, ſome Cla­ret, and as much ſtrong Broth as will co­ver them, with Mace, Cloves, Pepper, Gin­ger, fryed Onions, Salt, and a piece of houſhold bread; having ſtew'd them e­nough, ſerve them up on carved Sippets.

Otherways how to boil ſmall Land-fowl, as Quails, Plovers, Rails, Black-birds, Thruſhes, Snites, Wheat-ears, Larks, Spar­rows, Martins, &c.

Take them and cut off their heads and legs, and boil them in ſtrong broth; ſcum it when it boils, and put in large Mace, White wine, waſh'd Currans, Dates, Mar­row, Pepper and Salt: having ſtew'd them ſufficiently, diſh them on fine carved Sip­pets, thicken the Broth with ſtrained Al­monds, Roſewater and Sugar, and garniſh them with Barberries, Lemon and grated Bread, ſtrewed about the brims of the diſh.

Sea-fowl of any ſort how to boil.

Take and boil them in Beef-broth, or Water and Salt, adding thereto Pepper groſly beaten, a bundle of Bay-leaves, Tyme and Roſemary bound up hard toge­ther, and boil them with the Fowl; then50 prepare ſome Cabbidge boil'd tender in Water and Salt; then ſqueeze the Water from it, and put it in a Pipkin with ſome ſtrong Broth, Claret-wine, and a couple of big Onions, ſeaſon it with Salt, Pepper and Mace, with three or four diſſolved Anchovies; ſtew theſe together with a la­dleful of ſweet Butter, and a little White wine Vinegar: Your Cabbidge being on Sippets, and your Gooſe boil'd enough, lay it thereon with ſome Cabbidge on the breaſt thereof, and ſerve it up. This is the moſt proper manner of boiling any large Sea-fowl.

If of the ſmaller ſort, half roaſt them, ſlaſh them down the breaſt, and put them into a Pipkin with the breaſt downward, add to them three or four Onions with Car­rots ſliced like lard, ſome Mace, Pepper and ſome Salt-butter, Savory, Tyme, ſome ſtrong broth and White wine, ſtew it ve­ry ſoftly till half the broth be conſumed; then diſh it up on Sippets, pouring on the broth.

Veldifers, Woodcocks and Snites how boiled.

Take them with their guts in, and boilthem in Water and Salt: being boil'd gut them, and chop them ſmall with the Liver,51 put to it ſome grated White bread, ſome of the broth they were boiled in, large Mace, and ſtew them together with ſome Gravy, then in Vinegar diſſolve the yolks of three Eggs, and a little grated Nut­meg; when you are about to diſh them add the Eggs thereunto, running the ſauce over them with ſome beaten Butter, Ca­pers, Lemon minced, ſmall Barberries or pickled Grapes.

Fiſh, Fleſh and Fowl of all ſorts, roaſted, boiled, frigaſſied or fryed.Fiſh roaſted, broiled, frigaſſied or fryed.

Cockles frigaſſied.

HAving boil'd your Cockles out of the ſhells and cleans'd them well from gravel, then break ten Eggs, and put your Cockles therein with Ginger, Nutmeg and Cinamon, beat them together with ſome grated bread, with half a pint of Cream; having made your Butter pretty hot in the Frying-pan, put in your Frigaſſie, ever and anon ſupplying the ſides of the Pan with52 a little Butter: when it is fryed on the one ſide, Butter your Plate and turn it, adding ſome freſh Butter to your Pan, in with it again, and fry it brown; then diſh it up ſqueezing ſome juyce of Lemons thereon, ſtrowing on Ginger and Cinamon. If you have a deſire to have it be coloured green, you may do it with the juyce of Spinage if ſo, quarter your frigaſſie.

In like manner you may frigaſſie Prawns Periwinkles, or any other ſmall ſhell-Fiſh.

Carp roaſted with an excellent Sauce.

Take a Carp whilſt living, draw and waſh it, removing the Gall, Milt or Spawn; having ſo done, make a pudding of Al­mond Paſte, grated Manchet, Currans, Cream, grated Nutmeg, raw yolks of Eggs, Carraway-ſeed, candied Lemon-Pill, and Salt, make it ſtiff, and put it through the Gills into the Carps belly. You muſt roaſt it in an Oven upon two or three croſs ſticks over a braſs Pan, turn it and let the Gravy drop into the Pan till roaſted enough: put to it, when diſht, a ſauce made of White wine or Claret, the Gravy of the Carp, a couple of Anchovies diſſolved therein, Nutmeg and Manchet grated, beat them up thick with ſome ſweet Butter, and the53 yolk of an Egg or two, pour this ſauce on your Fiſh.

Otherways you may take a large live Carp, and when it is ſcaled and drawn, make a little hole in the belly, and with the Pudding aforeſaid, force his belly full, then put it on a ſpit, having ſtitcht the hole up cloſe: when it is enough diſh it on Sippets, adding to the Gravy, which you muſt carefully ſave, ſome Oyſter liquor and drawn Butter; your lair ought to be pretty thick: then garniſh your diſh with ſmall Fiſh fryed, as Smelts, Roches, Gud­geons, &c. as alſo ſome ſhell-Fiſh ſtew'd or. fryed.

Carp broiled.

Take a full grown Carp, ſcale it, and ſcrape off the ſlime, then wipe it clean, draw it and waſh out the blood, then ſteep it in White wine, Wine-Vinegar, with three or four Cloves of Garlick, large Mace, whole Cloves, groſs Pepper, ſliced Ginger and Salt; let it ſteep thus two hours and a half, then put a clear ſcoured Gridiron on a ſlow fire, and broil it thereon, baſte it with ſome ſweet Sallet Oyl, in which was infuſed Tyme, Sprigs of Roſemary, Par­ſley, ſweet Majoram, and ſome few Bay­leaves:54 being broil'd enough, or near upon boil up the ingredients it was ſteeped ifor ſauce, adding thereto ſome Oyſter li­quor; then diſh it with the Spices on your Carp, and the Hrbs round about, theun it over with drawn Butter.

Conger roaſted.

Take a good large fat Conger, drawaſh it and ſcrape away the ſlime, then cuoff the Finns, and ſpit it like a Roman Safter this put ſome beaten Nutmeg into the belly thereof, with Salt, ſtript Tyme, and ſome large Oyſters parboil'd, roaſt it with the skin on, and preſerve its Gravy for sauce. You may otherways roaſt it cut into pieces three inches long, placing Bay­leaves between every piece: when it is near enough, take the Gravy and boil it up with Claret wine, Wine Vinegar, beaten Butter, and a couple of Anchovies diſ­ſolved, with two or three ſlices of Orange.

Conger broiled.

Scald a fat Conger, then cut him into pieces, ſalt and broil it, baſte it with Roſe­mary, Tymand Savory ſteept in Oyl; and when enough, ſerve it up with the ſprigs of thoſe Herbs and Parſley about55 it in beaten Butter and Vinegar.

Conger fryed.

Scald your Conger, and cut off the Fins, then ſplat it, flower it, and fry it in clarified Butter criſp; ſauce it with beaten Butter and Vinegar, juyce of Lemons, garniſh it with fryed Parſley, fryed Ellicſanders or Clary in Butter.

Crabs broil'd.

After you have boil'd your Crabs in Water and Salt, ſteep them in Oyl and Vi­negar, well incorporated by beating; then put your Gridiron over a ſoft fire, and put your Crabs thereon; as they broil baſte them with Roſemary branches; being broil'd, ſerve them up with Oyl and Vine­gar, or Vinegar and beaten Butter, with the Roſemary Branches they were baſted with.

Crabs frigaſſi'd.

Take out all the meat of the body of your Crabs, and breaking the claws, mince the meat thereof into the reſt, and add thereto a little Claret wine, ſome Fennel minced, and a grated Nutmeg, let theſe boil, then put in a little drawn Butter, Vi­negar,56 and the yolks of two Eggs; then put the meat, being enough, into its pro­per ſhell, and garniſh it round with the ſmall leggs, in the buttering put ſome Ci­namon and Ginger.

Crabs fryed.

Boil ſome large Crabs, and take the meat out of the great Claws, flowre and fry it, then take the meat out of the body, ſtrain the one half for ſauce, and the o­ther reſerve for frying, and mix it with grated bread, Almond Paſte, Nutmeg and Salt with yolks of Eggs, fry it in clarified Butter, firſt dipt in Batter; then let your ſauce be beaten Butter with juyce of O­range and grated Nutmeg, beaten up thick with ſome of the ſtrained meat: Then run it over with beaten Butter, placing the little leggs about the meat, and fryed Par­ſley round the diſh brim.

Eels roaſted, or a Spitch-cock Eel.

Make choice of a large Silver Eel, drawt, fley it, and cut it in pieces, ſomewhat longer than your middle finger; then ſpit it on a ſmall ſpit, placing between every piece a Bay-leaf, or inſtead thereof you may uſe Sage-leaves; ſpit your pieces croſs ways: being throughly roaſted; (for other­wiſe57 it is dangerous meat) ſerve it with Butter beaten up thick, with juyce of O­range or Vinegar and beaten Nutmeg; o­therwiſe you may dredge it with beaten Carraway ſeed, Cinamon, and grated Bread, and ſerve it up with Veniſon ſauce.

Eels roaſted the beſt way.

Strip a good large Silver Eel, and cut it into pieces four inches long; when you have well dry'd them, put them into a Diſh; then take ſome Salt and Mace, Nut­meg and a little Pepper beaten ſmall, with a piece of Lemon-pill, two or three Oni­ons and Tyme ſmall minced; ſtrow theſe ingredients all made very ſmall on youpieces of Eel with yolks of Eggs, and be ſure that you mingle in your ſeaſoning well with your hands; then ſpit your Eel croſs ways on a ſmall ſpit, putting a Sage leaf between each piece; you may chuſe whe­ther you will turn them round conſtant­ly, letting them ſtand on the one ſide till they hiſs and grow brown, and then turn the other ſide to the fire; ſave your Gravy in the Diſh wherein the Eel was ſeaſoned, baſte it with drawn Butter; then put to your Gravy Claret, minced Oyſters, Nut­meg grated, and a prtry big Onion, give it a58 walm with a little drawn Butter, and diſh up your fiſh, running your lair over it.

Eels broil'd.

Splat a large Eel down the back, joynt­ing the back-bone; being drawn and the blood waſhed out clean, leave the skin on cutting it into four equal pieces, Salt them and baſte them with Butter, broil them oa ſoft fire; being enough, ſerve them with beaten Butter and juyce of Lemon, with ſprigs of Roſemary round about them.

Eels broil'd after the beſt faſhion.

Let your Fiſh be very dry, then waſh iover with Butter, ſtrowing good ſtore of Salt over that; having firſt cut it into ſeve­ral pieces: then having your Gridiron very clean, ſet it over the fire, till it be exceed­ing hot, and waſh the barrs with Butter; then put on your Fiſh upon the Gridiron, with the ſalted ſide towards the fire, but­tering the upper ſide; when you think them enough on the one ſide, turn them upon the other, baſting ſtill the upper ſide; the extraordinary ſeaſoning will ſo bind the Fiſh that it will not break; being ready, diſh it up with beaten Butter and juyce of Orange.


Ling fryed.

Take a Jole of Ling boil'd and cold, and cut it out into pieces about the bigneſs of your thumb, then make a batter of a very little flower, and eight yolks of Eggs; your Pan being over the fire with clarified Butter, and very hot, dip your Ling into the batter, andill your Pan therewith; or you may fry it without batter, only flower­ing it, and ſo fry it in clarified ſtuff; being enough, diſh it up, and lay on your Ling half a ſcore patched Eggs, then run over the Ling with drawn Butter; you may Oyl your Ling inſtead of Butter, if you pleaſe.

Lobſters roaſted.

Take your Lobſters and half boil them, then take the meat out of the ſhells, lard the meat of the claws, tail, and legs with fat ſalt Eel; then ſpit this meat with ſome ſalt Eel on a ſmall ſpit with Sage or Bay­leaves between every piece, ſtick on the Fiſh ſome Cloves with ſome ſprigs of Roſe­mary: let the barrel of the Lobſter be roaſted whole, baſting them with ſweet Butter; let your ſauce be made of Claret wine, the Gravy of the Fiſh, juyce of O­range,60 Anchovies, with ſome Butter and Nutmeg beaten up thick.

Lobſters broiled.

Take the tails of your Lobſters, and ſplit them long-ways into two, then crack your claws and put them over the Gridiron, with the barrel whole ſalted, baſte them with ſweet Butter, Tyme, Roſemary, Parſley and Savory; being enough, ſerve it up with Butter and Vinegar.

Lobſters fryed.

Take out the meat of the barrels, and put thereto ſome Claret wine the yolks of two Eggs, a little minced Fennel and grated Nutmeg, then let it boil up with the meat of the tails and claws with drawn Butter and Vinegar; diſh them up on Sippets in Saucers on a plate, garniſh them with Fen­nel and Bay-leaves.

Lump fryed.

Take your Lump and fley him, then ſplat him, and having divided him, cut each ſide into two pieces, then ſeaſon it with Salt, Nutmeg and Pepper; your Pan being hot, fry him with clarified Butter, and diſh it up with ſlices of Oranges, Goosber­ries,61 Grapes, Barberries and Butter.

Lump roaſted.

Take it and fley it, and cleanſe it well within; then ſeaſon it with Salt, Mace, Pepper and Nutmeg, put into the belly an Onion, and a Bay leaf, roaſt it and ſerve it up with beaten Butter and ſlices of Lemon.

Mullets fryed.

Let your Mullets be drawn, ſcaled, ſcotched, waſh'd clean, and then wiped dry; having flowred them, fry them in clarified Butter: being enough, diſh them and ſauce them with Claret, ſliced Ginger, grated Nutmeg, Anchovies, Salt and ſome ſweet Butter beaten up thick together, gar­niſh it with ſlices of Lemon. The largeſt Mullets are beſt for boiling, ſoucing or baking, and the leaft for frying.

Mullets broiled.

Let your Mullets be drawn and cleanſed, as above ſpecified, then lay them in a Pan or diſh, and put to them ſome very good Sallet Oyl, Wine Vinegar, Salt, ſome ſprigs of Roſemary, Tyme and Parſley; then lay on your Gridiron over a ſoft fire, and being made pretty hot, lay on your Fiſh, baſting62 it with what it was ſteeped in; when broil'd enough, diſh it up, and ſauce it with An­chovies, juyce of Lemon, and Butter bea­ten up to a thickneſs.

Maids fryed.

Having skin'd your Fiſh, put them into boiling Water ſeaſoned with Salt; having lain there a little while, take them out & dry them well with a cloath; then flowre them, then take half a ſcore Eggs, the yolks only of them, and the whites of three more, ſome flowre, Nutmeg, Ginger and Salt; then take a little Parſley boiled green and minced ſmall, and beat all theſe together with a little Sack till the batter become thick: Having ſet over your Pan with clarified Butter, and being hot dip in the Maids into your batter, and ſo fry them brown and criſp; being enough, diſh them up with Butter, Nutmeg, Vinegar, and the Livers of the Fiſh beaten together; then take a pretty quantity of Parſley, and fry it criſp and green, and ſtrow it all over your Fiſh.

Muſcles fryed.

Put your Muſcles into a Kettle, in which there is as much boiling Water as will co­ver63 them; being enough, take them up and beard them; then waſh them in warm water, wipe them dry and flowre them; being fry­ed criſp, diſh them up with Butter, bea­ten up with the juyce of Lemon and Par­ſley, ſtrowed over them, fryed criſp and green.

Oyſters roaſted.

Make choice of your largeſt Oyſters for roaſting, which you muſt firſt open, and then parboil them in their own liquor: af­ter this waſh them clean in ſome warm Water; wipe them dry, and let them cool; then take ſome very fine Lard, and lard each Oyſter therewith; then ſpit them on a couple of skuers, ſtrowing on them ſome Nutmeg, Cloves and Pepper beaten very ſmall; bind theſe skuers to a ſpit and ſo roaſt them, baſting them with Anchovie ſauce, and ſome of their own liquor: being roaſted enough, bread them with a cruſt of a Manchet grated, and diſh them with Gravy, the fat whereof you muſt blow off, unto which add the juyce of Oranges or Lemons.

Oyſters broil'd an excellent way.

Open ſome large Oyſters, and put them64 in a diſh with ſome minced Tyme, Nut­meg and bread grated, and a little Salt; then chuſe your largeſt bottom Oyſter ſhells, and put therein two or three Oy­ſters, adding to them a little Butter; then place theſe ſhells on a Gridiron, ſuffering them thereon to boil till the lower ſide be brown, ſupplying it ſtill with melted Butter: when they are enough, put into each ſhell a little Claret, grated Nutmeg, a little of their own liquor, minced Tyme with grated bread, and let them boil again; then with ſome drawn Butter diſh them up. Scollop ſhells are much better than their own to broil them in.

Another very good way to broil Oyſters.

Take a quart of large Oyſters opened and parboil'd in their own liquor, then pour them into a Cullender, ſaving the li­quor, then waſh them very clean in warm Water; after that wipe them dry, beard them and put them into a Pipkin with large Mace, a large Onion, a little Butter, ſome of their own liquor, White wine, Wine-Vinegar and Salt: having ſtew'd them well, ſet ſome large Oyſter ſhells or Scollop ſhells over a Gridiron, putting in­to each ſhell, as many Oyſters as it will65 well nigh contain with ſome of the ſtewed liquor; let the fire on which they are broil'd be ſoft; when they are enough, fill the ſhells with drawn Butter, and ſo ſerve them up.

Oyſters fryed.

Take a pottle of large Oyſters well cleans'd and parboil'd in their own liquor, then dry them and flowre them, and fry them in clarified Butter; or you may firſt dip them in a batter made of Eggs, Flowre, and Cream, ſeaſoned with a little Salt: Whilſt theſe are frying, have in readineſs ſome butter'd Prawns or Shrimps ſtew'd in Cream and ſweet Butter, and lay theſe at the bottom of your Diſh, laying your Oyſters fryed criſp round about them; run them all over with juyce of Oranges, and beaten Butter; with ſlices of Lemon on the top of all.

Pike roaſted.

Seaſon very well your Pike with Salt, and then lard him all over with pickle Herring; then ſeaſon him again with bea­ten Pepper, Nutmeg, and ſome minced Tyme; then tye him with pack thread to your ſpit, not turning him conſtantly66 round, but letting ſome times the baſtand towards the fire, ſometimes the ſides then diſſolve a couple of Anchovies iButter, and baſte it therewith; after it ihalf roaſted, take a ſtick of Oyſters, wia Bay-leaf betwixt each and put to it; you roaſt a couple of Pikes, as that you mado by tying one to the one ſide of thſpit, and the other to the other ſide, the you muſt have a couple of ſticks of Oy­ſters, placing a diſh under them to ſathe Gravy, putting thereto ſome ClareOyſter liquor, minced Tyme, and a grateNutmeg; your Oyſters being roaſted, drathem into the Diſh withdrawing the Bay leaves, adding thereto an Onion cut into ſlices; then diſh up your Pike or Pikes with the back or brown ſide upwards; then put a ladleful of drawn Butter to you lair and Oyſters, and pour it over your Pikes, garniſhing them with Lemons; the beſt and ſureſt way is to put your Pike in a Diſh and bake it, and the ſame form you put him in, ſhift him into your diſh you ſend him up in, and ſo lair him as before.

Pike fryed.

Take a Pike, ſcald and ſplat him, hack the inſide with a knife, and it will be67 ribbed, then wipe him dry, flowre him and fry him in clarified Butter, a little Tyme, then take him up, wipe the Pan, and put him in again with Claret, ſliced Ginger, Nutmeg, two Anchovies, Salt and Saffron beaten very-well, then fry him till this laſt liquor be half conſumed; then put in ſome ſweet Butter, ſhake it well, and diſh it up with ſliced Oranges or Lemon: you may rub the bottom of the Diſh with a clove of Garlick, if you like it.

Tike broiled.

Being drawn and waſh'd clean, dry it and put it into a Diſh with good Sallet Oyl, Wine Vinegar and Salt, there let it ſteep a little while; then put on your Gridiron and broil your Pike over a ſoft fire, turn it and baſte it often with ſprigs of Roſemary, Parſley and Tyme, out of the diſh wherein it was ſteeped; the Pike being broil'd, take the ſteeping and warm it on the coals, and pour it on your Fiſh, laying the Herbs round the Diſh with ſlices of Oranges.

Pilehards, Herrings or Sprats broiled.

Gill, waſh and dry them, ſeaſon them with Salt, then broil them over a ſoft fire, and baſte them with Butter; being enough,68 ſerve them up with beaten Butter, Mu­ſtard and Pepper: or, you may ſauce them with the juyce of their own heads ſqueez'd between two Trenchers with ſome Beer and Salt.

Plaice or Flounders broiled.

Having drawn, waſh'd and dryed, then ſcotch them on both ſides, and broil them, let your lair be Butter and Vinegar: You may add to them in the ſame diſh Salmon­peels, or indifferent big Trouts ſplit; if you place the outſide uppermoſt, each Fiſh will ſeem double, if the other ſide upmoſt, it will appear of a lovely yellow; let your lair be a ladleful of drawn Butter, a little Vinegar, and ſome grated Nutmeg; a top ſtrow Parſley fryed criſp and green.

Plaice or Flounders frigaſſi'd.

You muſt take out the bone in the firſt place, by running your knife all along up­on the backſide of your Fiſh, raiſing the Fleſh on both ſides from head to tail; then cut each Fiſh into three or four collops ac­cording to their bigneſs; dry it well, and corn it with a little Salt, then flowre it, and when your clarified Butter is very hot in the Pan, put in your Fiſh-collops; when69 almoſt ready, take it up and ſet it by the fire, or in ſome hot place till you have cleans'd your Pan, then put therein a ladle­ful of Butter, ſome White wine and Oy­ſter liquor; it will not be amiſs to take the meat of two or three Crabs, and put therein with your Flounder-Collops or Plaice, as alſo ſome whole and ſome minced Oyſters, ſome Tyme minced, a Nutmeg grated, two or three Anchovies; let all theſe ſtew in a Pan, not putting in your Collops till theſe laſt mentioned ingredi­ents have ſtewed a pretty while; then diſh them on Sippets, and run them over with your lair; let your garniſh be ſlices of O­ranges, and the yolks of hard Eggs chop­ped ſmall: in this manner you may dreſs any ſolid or hard Fiſh, as Mullets, Pike, Bace, Bream, &c.

Salmon roaſted whole.

Let your Salmon be drawn at the Gills, then ſcale it and cleanſe it from blood and ſlime, then lard it with a fat ſalt Eel, put into his belly ſome ſweet Herbs whole, and fill it up with ſtew'd Oyſters that are large, and ſome Nutmeg mingle therewith, not forgetting to put in therewith an O­nion, and a little Garlick; then place your70 Salmon in a Pan upon ſticks laid a croſs, and put it into an Oven with ſome Clarer wine in your Pan with Anchovies diſſolved therein; as it drops baſte it with Butter, and the liquor that is in the Pan: when it is enough, take what is in the Pan and boil it up with Pepper, Nutmeg, Roſemary and Bays; blowing off the fat, beat it up thick with Butter: having laid your Sal­mon in a very large diſh, rip up his belly, and take away the Herbs, drawing out one half of the Oyſters into the diſh, then pour on your ſauce and ſerve it up.

Salmon in pieces roaſted.

Take a Jole or Side of Salmon; if the firſt, cut it into three or four pieces, if the other, into half a dozen pieces; ſeaſon each piece with Salt, Nutmeg, and a little Cinamon; then ſtick them with a few Cloves, and ſpit them on a ſmall broach, laying between every piece a Bay leaf, ſticking here and there ſome ſprigs of Roſe­mary; as it roaſts baſte it with Butter. Let your ſauce be the Gravy of the Sal­mon, Butter, juyce of Oranges, Cinamon and Sugar; beat up the ſauce indifferent thick, and garniſh the Diſh with grated Bread and ſlices of Lemons.


Salmon frigaſſi'd.

Take a piece of freſh Salmon, it matters not whether the middle piece or tail, and cut it into the length and thickneſs ofour fore-finger; then take ſome ſweet Herbs with Parſley and a little Fennel, and mince them very ſmall; then take ſome Salt, Mace, Nutmeg, Ginger, Cloves, all beaten together, and put them to your Sal­mon, with the yolks of half a ſcore Eggs, and commix theſe very well to­gether; in the mean time get your Pan in readineſs full of clarified ſtuff and very hot, then with all imaginable expedition ſcatter your Fiſh with its ap­purtenances, and be ſure that you keep it from frying in lumps; when it is three quarters fryed, pour away your liquor from it, and in its room put in ſome Oyſter li­quor, ſome White wine, ſome large Oy­ſters, a couple of Anchovies, a large Onion, Nutmeg and minced Tyme: being ready, diſh it, and pour thereon the yolks of four Eggs, beaten with ſome of the aforeſaid li­quor, and run it over with drawn Butter, garniſh it with Oyſters, and ſerve it up on Sippets.


Salmon fryed.

Take a chine of Salmon, and cut it in­to pieces, flowre it and fry it criſp and brown in clarified Butter, then take a lit­tle Claret, grated Nutmeg, ſome ſweet But­ter, Oyſter liquor and White wine Vine­gar; theſe muſt be ſtewed a little while together; then diſh up your Salmon, and pour on this ſauce: having in readineſs Parſley fryed green, or Ellicſanders and Sage leaves fryed in Batter, garniſh it with quarter'd Oranges round the diſh, with ſome fryed greens.

Selmon broiled.

Take any part of the Salmon, whether jole or chine, and lay it a ſteep in Claret and Wine Vinegar, wherein you muſt put ſome whole Cloves, a little large Mace, a clove of Garlick, groſs Pepper, ſliced Gin­ger, and a little Salt; let it ſteep herein an hour and a half, then broil it over a ſoft fire, baſting it with Butter, ſprigs of Roſe­mary, ſweet Marjoram, Parſley, Tyme, and a few Bay-leaves: when it is near upon broil'd, take the liquor wherein iwas ſteeped, and boil it up with Oy­ſter liquor, then diſh up your Fiſh, and73 pour your lair thereon, laying the Herbs advantageouſly about it.

Soals roaſted.

Take your Soals and draw them, then skin them and dry them, then take ſweet Marjoram, Tyme, Winter-Savory, and a ſprig of Roſemary, and mince theſe ſmall, add hereunto ſome Salt and grated Nut­meg, and ſeaſon your Soals therewith mo­derately; then lard your Soals with a fat freſh Eel, and after this ſteep them an hour in White wine, and Anchovies there­in diſſolved; then take them up, and up­on a ſmall ſpit roaſt them, put the diſh; wherein they were ſteeped, under them, baſte them with Butter, and being enough, boil up the Gravy, and what it dropt into; then diſh them, and pour this lair upon them, laying on ſome ſlices of Lemon.

Sturgeon roaſted.

Take a jole of freſh Sturgeon, wipe it dry, and cut it into pieces as big as a Turkey's Eggs, ſeaſon them with Nut­meg, Pepper and Salt, ſtick each piece with two or three ſprigs of Roſemary, and a Clove or two; in the ſpitting, put between every piece a Sage or Bay leaf, baſte tem74 with Butter; when enough ſerve it up with Veniſon ſauce or its own Gravy, But­ter, juyce of Orange and Nutmeg, all bea­ten up together.

Sturgeon broil'd.

Take a Rand or Jole that is freſh, ſalt it and ſteep it in good Sallet Oyl and White wine Vinegar about an hour, then put it over a ſoft fire, and baſte it with what it was ſteeped in, with branches of Tyme and Roſemary: being ready, ſerve it up with ſome of that it was baſted with, and ſome of the Roſemary; or you may take for ſauce Butter and Vinegar beaten up with ſlices of Lemons.

Sturgeon fryed.

Take a Jole of freſh Sturgeon, and cut it into fine ſlices of an indifferent thickneſs, take your knife and hack it, that it may look as if it were ribbed, when it is fryed; let your Pan with clarified ſtuff be hot before you put it in: being half fry­ed take it up, and cleanſing your Pan, put it in again with ſome White wine, bea­ten Saffron, Salt and an Anchovy: having fryed it a while, put in ſome Butter, grated Nutmeg, minced Lemon, and grated Gin­ger,75 then rub your diſhes bottom withttle Garlick and ſerve it up.

Turburt and Holyburt fryed.

Cut your Turburt into ſlices about twoches thick, hack it with the back of yournife, then fry it in clarified Butter (ha­ing firſt flowred it) till it be brown oralf ready; then take it up, cleanſe youran, and in with it again, with Whiteine, Anchovies, Nutmeg, Salt, Ginger,nd beaten Saffron; fry it thus a while, andhen put in ſome Butter, ſerve it up withices of Lemon.

I ſhould now according to my fore­going method give you an account how Turburt is to be roaſted and broil'd: butecauſe it is in all reſpects ſo done as freſh Sturgeon, I ſhall deſiſt here, and refer youo the forementioned Heads or Titles.

Shrimps, Prawns, Periwinkles and Craw­fiſh frigaſſied.

Theſe you muſt firſt uncaſe, or take the meat out of the ſhells, which you muſt put into a diſh with a pint of Claret, an O­ion ſliced ſmall, a couple of Anchovies, with a faggot of ſweet Herbs: ſtew theſe a little while over a chafing-diſh of coals76 with Ginger and Nutmeg; then put thinto a Pan, with the yolk of an Egg, Vigar and Butter, and giving them a toſs two, ſerve them up on Sippets.

Scollops broiled.

Put your Scollops over a Gridiron, thwaſh the meat in warm Water; beingof the ſhells, ſlice it and ſeaſon it with Cimon, Nutmeg and Ginger; thenthereof into each particular ſhell with ſoButter, grated Bread, and a little Vigar; when they are enough, ſerve thup in their ſhells on Plates.

Fleſh Roaſted, Broiled, Frigaſſand Fryed.

Brawn broil'd.

TAke a Coller of Brawn, and cut froit ſeven or eight thin round ſlices,this on a Plate, and put into an Oven; whit is enough, ſerve it with juyce ofrange, Pepper, Gravy and beaten Bter.


Bacon broil'd.

Make a ſheet of Paper into the faſhion ofdripping-Pan, then take ſome interlarded,acon and cut it into very thin ſlices ta­ing off the rind: lay this Bacon in youraper, and put it over the fire upon a Gridiron, if the fire be not too hot, it willroil very cleanly.

Calves head broiled.

Having taken out the brains and cleanſedhe head, boil it very white; then take it up and ſcotch it with your knife, ſalt it andaſte it with Butter: when it begins toook brown, baſte again and bread it, and having made a ſauce of Gravy, beaten But­ter, chopt Capers, and a little Nutmeg grated, ſerve it up with the brains on a a plate, which you muſt boil apart from the head with ſweet Herbs chopt ſmall, as Sage, ſweet Marjoram and Tyme.

Calves feet or Trotters fryed.

Take a handful of young Parſley, and ſhred it very ſmall: put it into four or five raw Eggs, and beat them together; then take a little Nutmeg, Sugar, a corn or two of Pepper and Salt, and ſeaſon it therewith 78 Having boiled your feet tender, ſlit thein halves, and rowl them in Parſley anEgg: your frying-Pan being charg'd witclarified Butter, and very hot withal pin your feet, they will be preſently done which you ſhall know when the ſide thalyes downwards looks yellow, then tuthem; by that time they are enough, havin readineſs Parſley boil'd very tender, anbeat it till it be as ſoft, as the pulp ofroaſted Apple, then put to it a quarter oa pint of Vinegar, two ſpoonfuls of Sugaand a little ſweet Butter, heat it well, anpour it over the feet, then ſcrape on ſomSugar, and ſo ſerve it up.

Calves head roaſted with Oyſters.

Slit the Calves head, as (cuſtomary) to boil, and take out the brain and the tongue, and parboil them both, & blanch the tongue, then mince them with a little Sage, a few Oyſters and beef-ſuet or Marrow; then put to theſe four or five yolks of Eggs, beaten Ginger, Pepper, Nutmeg, grated Bread and Salt. Having a little parboil'd your head, dry it in a cloth, and fill the mouth and skull with theſe ingredients; then ſtuff it with Oyſters and ſpit it; as it roaſts preſerve the Gravy in the Pan, in79 to which you muſt put a few Oyſters, ſweet Herbs minced, ſome White wine, and a little Nutmeg: when the head is enough, pour out the liquor into a clean diſh, and ſet it over a Chafing-diſh of coals, adding to the aforeſaid materials, a little Butter, the juyce of a Lemon, and ſome Salt, beat theſe up thick together, and ſo diſh your head and ſerve it up.

Calves feet roaſted.

Blanch your feet, after you have boil'd them very tender; let them ſtand till they are cold, then lard them thick with ſmall lard: having ſo done, roaſt them on a ſmall ſpit; being enough, take Butter, Vinegar, Su­gar and Cinamon, & beating them up thick, pour it on your feet, and ſo ſerve them up.

Calves feet or Sheeps trotters roaſted, after the moſt approved manner.

Having boil'd the feet tender ſplit them, removing the hair, which is uſually about the toes of the Trotters; let your ſeaſon­ing be ſmall Pepper, Mace, Cloves, Salt and Nutmeg beaten; then take ſeveral ſorts of ſweet Herbs, and pound them well; having ſo done, take a dozen yolks of Eggs, with a very little Water and Flowre, and80 beat all theſe together into a batter; your pan being ready hot with good ſtore of clarifi­ed Butter, dip in your feet into the batter, and lay them into the Pan; fry them not too faſt, and add to them ſome ſtrong broth, Vinegar and Sugar, and ſo let them ſtew a while; then diſh them up with drawn Butter, and the yolk of an Egg well beaten on Sippets; running the juyce of an Orange over them.

Deer red how to roaſt.

Take a Haunch or half thereof, lard it with ſmall Lard, or ſtick it pretty thick with Cloves, parboiling your Veniſon be­fore you ſpit it, and then roaſt it.

Fillet or leg of Veal roaſted.

Take Beef-ſuet or Marrow, the yolks of four raw Eggs, a little Nutmeg and ſome Salt, and mingle theſe together, then take a Fillet of Veal and ſtuff it here­with very thick, then roaſt it, preſerve the gravy to make the ſauce: having blown off the fat, put to it the juyce of three O­ranges, and giving it a walm or two, pour in your ſauce and diſh it up.


Hare roaſted.

Having larded your Hare with ſmall Lard, and ſtuck him with Cloves pretty thick, then make a Pudding of grated Bread, Currans, Eggs, Sugar, grated Nut­meg, beaten Cinamon, and a little Salt; you may do well to add ſome ſweet Cream: with this Pudding made pretty ſtiff, ſtuff the Hares belly and roaſt her: Veniſon ſauce is as proper as any what­ever; but for variety you may take Nut­meg, Ginger, beaten Cinamon, boil'd Prunes, Pepper and Currans ſtrained, Bread grated, Sugar and Cloves, all which you muſt boil together, till they are as thick almoſt as Cuſtard.

Some will roaſt a Hare with the skin on, making a ſtuffing of all manner of ſweet Herbs, minced very ſmall, and wrapt up in Butter made into a Ball: this they put into the Hares belly, pricking it up very cloſe; all the while it is roaſting with the skin on it, it muſt be baſted with Butter: being almoſt enough, then ſtrip the skin off, and ſtick Cloves on his back and ſides, bread it very well with grated Man­chet, Flowre and Cinamon, then froth it up and diſh it: the uſual ſauce is Claret82 wine, Vinegar, Sugar, Cinamon, Ginger, boil'd up to a moderate thickneſs.

Legs of Pork broil'd.

Having skin'd part of the Fillet, cut it intthin ſlices, and hack it with the back of your knife; then take ſome Pepper and Salt, and mingle them with Tyme and Sage minced extraordinary ſmall; having ſeaſon'd your Collops herewith, put them on a Gridiron: being enough, diſh them up, and ſauce them with drawn Butter, Vinegar, Muſtard and Sugar.

Lambs head roaſted.

Take two or three Lambs heads, and having cleans'd them by ſoaking them in ſeveral waters, and taking out the brains, fill the head with a pudding or what farcing you ſhall like beſt; your Lambs heads being almoſt roaſted, put on as many Lambs tongues with as many ſticks of Oy­ſters as you have heads, let your tongues be parboil'd, blancht and larded, and with your tongues and Oyſters have Sweet­breads amongſt them; then having ſome Gravy drawn with Claret wine, put to it two Onions, a faggot of ſweet Herbs, a couple of Anchovies, and a large Nutmeg:83 your Tongues being throughly roaſted, ſlit them and put them into your Wine and Gravy, drawing your Sweet-breads and Oyſters at the ſame time; then diſh up your heads on Sippets well ſoaked in ſtrong Broth, then lay the ſides of your Tongues about the Heads by the ſides of your Diſh, placing your Oyſters and Sweet-breads all over your Tongues and Heads; then pour on your lair with a ladleful of drawn But­ter, and ſerve them up.

Lamb or Kid whole how to roaſt.

Take the Head of your Lamb and prick it backwards over the ſhoulder, tying it down; then lard it with Bacon, and draw it with Tyme and Lemon-pill: this being done, make your farcing or pudding of grated Bread, ſweet Herbs, Beef-ſuet, ſome Flowre, ſome forced meat minced ſmall; then ſeaſon it with Cloves, Mace, Ginger, Cinamon and Salt, with ſome grated Nut­meg; add hereunto the yolks of four Eggs and ſome ſweet Cream, then wrap this compoſition in the Caul of the Lamb, and ſtuff the belly thereof with it, and then prick it up cloſe; when it is roaſted enough, ſerve it up with Veniſon ſauce.


Leverets and Rabbits roaſted.

In the caſing your Leverets, cut not off neither their ears nor hinder legs, but harl one leg through the other, and cut a hole in one ear to contain the other; in this manner roaſt your Leveret; while it is roaſt­ing, make your ſauce with Winter-Savory, ſweet Majoram, Tyme and Parſley minced very ſmall, mince alſo ſome yolks of hard Eggs, the Liver of the Leveret parboil'd with ſome Bacon and Beef-ſuet, boil theſe up well in a ſtrong Broth and Vinegar: being boiled, put thereunto drawn Butter, ſome Sugar and a grated Nutmeg, diſh up your Leverets on this ſauce with ſlices of Lemon.

Mutton, a ſhoulder roaſted the beſt way with Oyſters.

Take a quart of large Oyſters, and par­boil them in their own liquor; having drain'd the liquor from them, waſh them in White wine, then dry them and ſeaſon them with Salt and Nutmeg, ſtuff the ſhoulder very thick with theſe, and lard it here and there with Anchovies: being at the fire, baſte it with Claret wine; then take the bottoms of eight Hartichokes85 boiled very tender, and cleared from their ſtrings, put theſe into beaten Butter, with the Marrow of as many Marrow-bones; then ſet them by the fire, that they may not cool, putting to them the Gravy of the Mutton, ſome Salt and ſliced Nutmeg, with the juyce of two Lemons, and about a pint of great Oyſters, being firſt parboil'd; your Mutton being roaſted, diſh it up, ha­ving added to your ſauce an Anchovy, ſome White wine, a whole Onion, ſtript Tyme, and all boil'd up together. Let your Mutton lye in the middle of the diſh, placing your Hartichokes round the diſh brims, putting the Marrow and Oyſters on the Hartichokes bottoms, with ſome ſliced Lemon on the Mutton, and thus ſerve it.

Mutton, ſhoulder roaſted without Oyſters.

Whilſt your ſhoulder of Mutton is roaſt­ing, make ready your ſauce in this manner: take the Gravy, Claret wine, grated Nut­meg, Pepper, ſliced Lemon, and Broom­buds, put theſe in a Pipkin together with a little Salt, let them ſtew a little while to­gether, then diſh up your Mutton, and pour in the ſauce into the Diſh, garniſh it with Barberries and ſliced Lemon.

Mutton is a common ſort of Fleſh among86 the Engliſh, and becauſe generally fed on in Noblemens houſes, as well as in thoſe of mean degree, there are found out many ways of dreſſing the ſeveral joynts which belong to the ſheep; fearing I ſhall be too prolix, if I begin to treat thereof, I will wave and give you a ſhort account of what ſauces are moſt uſed and eſteemed for Mutton.

Some are for Gravy, Samphire, Capers and Salt ſtew'd together; others are for Oyſter liquor and Gravy boil'd together, with Eggs, Verjuyce, juyce of Orange, and ſlices of Lemon all over: A third ſort are for Onions chopped with ſweet Herbs, vi­negar, Gravy and Salt boil'd together: A fourth is only for Parſley chopped and mingled with Vinegar: A fifth is for Ver­juyce, Butter, Sugar, Gravy with minced Parſley, or pickled Capers and Gravy, or Samphire cut an inch long and Gravy, or Onions, Oyſter liquor, Claret, Capers pickled, Cucumbers, Broom-buds, Gravy, Nutmeg and Salt boiled together. Laſt­ly, whole Onions ſtew'd in Gravy, White wine, with Pepper, Capers, Mace and ſlices of Lemon; or Water, Claret, ſliced Nutmeg and Gravy boiled up together.


Mutton, a Jegget how to roaſt.

Some may be ignorant what a Jegget of Mutton is, for their information it is a Leg with half the Loin cut to it; you-muſt roaſt it thus: draw it with Tyme and Le­mon-pill; be ſure to ſave the Gravy that proceeds from it, and put thereto a cou­ple of cut Onions, two or three Ancho­vies, and a pretty quantity of Elder Vine­gar; after theſe have boiled together a little while, put to it ſome minced Capers and Samphire, with a Nutmeg ſliced, add­ing your Gravy and ſome Oyſter liquor. This is a ſauce for any joynt of Mutton.

Neats tongue roaſted.

After you have boiled and blanched your Tongue, ſet it by; and when it is cold, cut a hole in the butt-end thereof, and mince the meat you take from thence, with ſome ſweet Herbs finely minced therewith, the yolks of Eggs ſliced, ſome Pippins and Beef-ſuet chopt very ſmall, ſome Salt and beaten Ginger; having fill'd the hole of your Tongue with theſe materials, ſtop it with a Caul of Veal, lard it with ſmall Lard, and roaſt it: for your ſauce you muſt have Butter, Gravy, juyce of Orange88 or Lemon, and ſome grated Nutmeg, garniſh it with ſliced Lemon-pill and Barberries.

Neats Tongue and Ʋdder roaſted otherways.

Take your Tongue and Udder and par­boil them well, then blanch the Tongue, and lard them both with great Lard; but firſt you muſt remember to ſeaſon them with Pepper, Nutmeg, Ginger and Cinamon, then roaſt them and baſte them with But­ter; and when they are almoſt roaſted bread them with grated Bread, or dreſs them with Flowre, mingling therewith ſome of the forenam'd ſpices beaten ſmall; diſh them up with a little Butter, Gravy, Juyce of Orange, Sugar and ſlices of Lemon.

Neats Tongues and Ʋdders frigaſſi'd.

Take your Tongue and Udder, and boil them till they be enough; then with your knife, cut them into ſlices, beginning at the butt-end, and ending within three inches of the tip or ſmall end, which you muſt cut length-ways for Sippets; then take a handful of ſeveral ſorts of ſweet Herbs, as Tyme, Winter-Savory, &c. mince them very ſmall, and put them to the Tongue and Udder; to theſe add the yolks of eight Eggs; and ſo commix all theſe together: having ſo done, fry them in clarified But­ter,89 then turn them out into a ſtew-Pan, and ſet it over the fire with White wine, Sugar, Ginger, beaten Cinamon, a little Vinegar, a ſprig or two of Roſemary, a handful of Bread grated; as it boils up, put into it a ladleful of drawn Butter, then ſerve it up with the ſlices of your tips and ſmall end of Tongue and Udder; after this run your lair all over it.

Neats feet frigaſſied.

Firſt boil, and then blanch them, ſplit them, and fry them in clarified Butter, or you may bone them, and fry them in But­ter, ſtrong Broth and Salt; having fryed a while, put into the Pan ſome green Chibbolds and minced Parſley, ſome beaten Pepper, Tyme and Spearmint chopt very ſmall; when almoſt enough, make a ſauce of the yolks of half a dozen Eggs diſſolved in Vi­negar, ſome Mutton Gravy, a little Nut­meg with the juyce of Oranges or Lemons; after this manner diſh them up.

Neats feet roaſted.

Your Neats feet muſt be firſt boiled and blanched, and when they are cold lard them, and make them faſt to a ſmall ſpit, baſte them with Butter, Vinegar, Sugar, and a little Nutmeg; being enough, have in90 readineſs a ſauce made of Claret, White wine Vinegar, and toaſts of brown wheateBread ſtrained with the Wine through the Strainer; then add thereto Ginger and beaten Cinamon, a few whole Cloves, put all into a Pipkin, and ſtir it with a branch of Roſemary till it be reaſonably thick.

Oxe-Pallets, &c. roaſted after an incompara­ble manner.

Take Oxe-Pallets, Lambſtones, Cox­combs and the ſtones, parboil theſe and blanch them; then take half a dozen Rails, Snites, Quails, Ox-eyes or Larks, and make them ready for the Spit; having got in readineſs interlarded Bacon, Sage, &c. draw on a Bird upon your ſmall ſpit, then a ſlice of interlarded Bacon, and a Bay­leaf, then Lambſtones, Cox-combs and Stones with ſome large Oyſters larded, then Bacon and a Sage leaf, then a Bird, and ſo on till you have ſpitted all the Birds; then take the yolks of three Eggs, fine grated Manchet, Salt, Nutmeg, Tyme and Roſemary minced very ſmall, and with this baſte your ſpitted compoſition, as ſoon as you find them begin to roaſt: in the mean time get the bottoms of Hartichokes boil'd and quater'd, and dip them with Marrow91 into Batter, and ſo fry them: the roaſt be­ing enough, rub the bottom of your Diſh with Garlick, then place your Birds in the middle, place the Pallets by themſelves, Lambſtones by themſelves, the Combs, Stones and Sweet-breads apart by them­ſelves; and laſtly, the Hartichokes and Marrow diſtinct from the reſt: let your ſauce be Butter, Anchovies, ſliced Onion, Salt, Oyſter liquor, Nutmeg, Gravy and White wine, ſet a little over the fire, pour this on, and ſerve it up, garniſh'd with ſliced Lemon.

Pig roaſted with the skin off.

Take a Pig that's newly kill'd, and be­ing drawn fley him, then wipe him very dry with a cloth; lay him aſide and make a hard meat with grated Bread, half a do­zen yolks of Eggs, Cream, minced Tyme, Beef-ſuet, Salt, Cloves and Mace beaten; with this Pudding made pretty ſtiff, ſtuff the belly of your Pig, and skuer it up cloſe, and ſticking it full with ſprigs of Tyme, lay it down to the fire, with a Diſh under it, in which is Claret wine, Tyme, a ſliced Nutmeg, a little Vinegar and Salt; as it roaſts, baſte the Pig herewith; being e­nough, froth it up with Butter: then take92 the ſauce into which it dropt, and putting thereto a large piece of Butter with ſome minced Lemon, beat it up thick, and diſh your Pig therein.

Pig roaſted with the hair on.

Having drawn your Pig very clean at vent, taking out his guts, Liver and Lights, wipe him well, cutting off his feet and truſs him, and prick up the belly; being laid to the fire, be careful of ſcorching him; when you perceive the skin to riſe up in bliſters, pull off the skin and hair, having clear'd him of both, ſcotch him down the back, and baſte him with But­ter and Cream; then take Currans, Salt, Sugar and grated Bread mingled together, and dredge him therewith, continuing ſo to do till he is breaded above half an inch thick: being roaſted enough, ſerve it up with ſauce made of Vinegar, whole Cloves, whole Cinamon, and Sugar boil'd up to a conſiſtency.

Pig roaſted after the uſual Engliſh faſhion.

Having ſcalded your Pig, clear him very well from hairs, and waſh him clean, then put Sage and ſome houſhold Bread into his belly, prick it up and roaſt him; baſte him93 at firſt with ſome Butter and Salt, but quickly wipe it off, keeping him continu­ally rub before a quick fire; being almoſt ready, baſte him very well, and then throw on him a great deal of Salt, turning him backwards and forwards before the fire, which will make his crackling very criſp. For the ſauce let there be Sage minced ſmall, with Currans well boil'd in Vine­gar and Water, add thereunto the Gravy of the Pig, a little grated Bread, the Brains, ſome Barberries and Sugar; give theſe a walm or two, and ſerve the Pig on this ſauce with ſome beaten Butter.

Rabbets frigaſſied.

Let your Rabbets be very well parboil'd, then cut them in halves or quarters, flowre them, and put them into your Pan with ſweet Butter, let them fry moderate­ly; then get your lair ready made of the yolks of five Eggs well beaten, with half a pint of White wine and ſtrong Broth, a grated Nutmeg, and a handful of Parſley boil'd up green, and chopt ſmall with a little Sugar; you may put thereto ſome roaſted Potatoes or Hartichokes bottoms ſliced, let theſe be put into the Pan with your Rabbets, and keep them ſhaking over94 the fire until it be ready to boil; then diſh your Rabbets on Sippets, and pour on your lair as thick as drawn Butter, garniſh it with Lemon, Barberries, and boiled Parſley.

Scotch Collops fryed or broiled made of Mutton.

Take the bone out of a Leg of Mut­ton, and ſlice it into very thin ſlices, croſs the grain of the meat; then beat them or hack them with the back of a knife, then fry them in very good Butter, ſalting them before you put them into the Pan; being fryed, put to them grated Nutmeg, juyce of Orange, Gravy and a little Claret; give it a walm, diſh it up and run beaten Butter over it.

Or having boned your Mutton, cut your Collops round the Leg as thick as a trencher, hack them, ſeaſon them with Salt, and broil them on a clear Charcoal-fire, broil them up quick and turn them; being enough, ſauce them with Gravy, juyce of Orange, Nutmeg and Capers.

Scotch-Collops of Veal.

Take a Leg of Veal, and take out the bone, then cut it into thin ſlices, knock95 them with the back of a cleaver, ſeaſonhem lightly with Salt, and take Lard of an••ch long, and draw through every piece:aving ſo done, fry them in clarified ſtuff,r rather in good ſweet Butter: beingear upon ready, make