The accomplisht cook Part 22

_To boil any old Geese, or any Geese._

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

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

_To boil wild Fowl otherways._

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

_Otherways._

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

_To boil these aforesaid Fowls otherways, with Muscles, Oysters, or c.o.c.kcles; or fried Wickles in b.u.t.ter, and after stewed with b.u.t.ter, white Wine, Nutmeg, a slic't Orange, and gravy._

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

_Otherways in the French Fas.h.i.+on._

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

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

Dish up the fowls on sippets, broth it, and serve the fried herbs with eggs on them and sc.r.a.ped sugar.

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

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

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

_Otherways._

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

_Otherways._

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

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

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

_Sauce for green-Geese._

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

_Otherways._

2. Their bellies roasted full of gooseberies, and after mixed with sugar, b.u.t.ter, verjuyce, and cinamon, and served on sippets.

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

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

_How to dish it up._

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

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

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

Turkey, Bustard Peac.o.c.k, Capon, Pheasant, Pullet, Heath-pouts, Partridge, Chickens, Woodc.o.c.ks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.

_Sauce for the Land Fowl._

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

_To boil Pigeons._

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

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

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

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

_Pottage in the French Fas.h.i.+on._

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