The accomplisht cook Part 24

_To fricase Pallets._

Take beef pallets being tender boil'd and blanched, season them with beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan being ready over the fire, with some good b.u.t.ter fry them brown, then put them in a dish, put to them good mutton gravy, and dissolve two or three anchovies in the sauce, a little grated nutmeg, and some juyce of lemons, and serve them up hot.

_To stew Pallets, Lips, and Noses._

Take them being tender boild and blanched, put them into a pipkin, and cut to the bigness of a s.h.i.+lling, put to them some small cuc.u.mbers pickled, raw calves udders, some artichocks, potatoes boil'd or musk-mellon in square pieces, large mace, two or three whole cloves, some small links or sausages, sweetbreads of veal, some larks, or other small birds, as sparrows, or ox-eyes, salt, b.u.t.ter, strong broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of hard eggs, and stew them all together, serve them on toasts of fine French bread, and slic't lemon; sometimes thicken the broth with yolks of strained eggs and verjuyce.

_To marinate Pallets, Noses, and Lips._

Take them being tender boil'd and blancht, fry them in sweet sallet oyl, or clarified b.u.t.ter, and being fryed make a pickle for them with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg, salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram, savory, parsley, and sage; boil the spices and herbs in wine vinegar and white-wine, then put them in a barrel with the pallets, lips and noses, and lemons, close them up for your use, and serve them in a dish with oyl.

_To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon._

Take them being boild tender & blanch'd, cut them as broad as a s.h.i.+lling, as also some thin collops of interlarded bacon, and of a leg of mutton, finely hack'd with the back of a knife, fry them all together with some b.u.t.ter, and being finely fried, put out the b.u.t.ter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick, and then run it over with b.u.t.ter, juyce of orange; and salt about the dish.

_To make a Pottage of Beef Pallets._

Take beef pallets that are tender boi'd and blanched, cut each pallet in two pieces, and set them a stewing between two dishes with a fine piece of interlarded bacon, a handful of champignions, and five or six sweet-breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the bottoms and tops of French bread slic't and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pallets, marrow, sweet-breads and the rest are enough, take out the bacon, onions, and spices, and dish up the aforesaid materials on the dish of steeped bread, lay the marrow uppermost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot.

_To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large c.o.c.k-combs, and Stones, Marrow, Pistaches, and Artichocks._

Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens & pigeon peepers scalded, drawn, and trust; set them, and lard half of them; then have the lamb-stones, parboil'd and blanched, as also the combs, and c.o.c.k-stones, next have interlarded bacon, and sage; but first spit the birds on a small bird-spit, and between each chicken or pigeon put on first a slice of interlarded bacon, and a sage leaf, then another slice of bacon and a sage leaf, thus do till all the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard very small, and also a small larding p.r.i.c.k, then beat the yolks of two or 3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hot at the fire baste them often, as also the lambstones and sweet-breads with the same ingredients; then have the bottoms of artichocks ready boil'd, quartered, and fried, being first dipped in b.u.t.ter and kept warm, and marrow dipped in b.u.t.ter and fried, as also the fowls and other ingredients; then dish the fowl piled up in the middle upon another roast material round about them in the dish, but first rub the dish with a clove of garlick: the pallets by themselves, the sweet-breads by themselves, and the c.o.c.ks stones, combs, and lamb-stones by themselves; then the artichocks, fryed marrow, and pistaches by themselves; then make a sauce with some claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or quartered onion, an anchove or two dissolved, and a little sweet b.u.t.ter, give it a warm or two, and put to it two or three slices of an orange, pour on the sauce very hot, and garnish it with slic't oranges and lemons.

The smallest birds are fittest for this dish of meat, as wheat-ears, martins, larks, ox-eyes, quails, snites, or rails.

_Oxe Pallets in Jellies._

Take two pair of neats or calves feet, scald them, and boil them in a pot with two gallons of water, being first very well boned, and the bone and fat between the claws taken out, and being well soaked in divers waters, sc.u.m them clean; and boil them down from two gallons to three quarts; strain the broth, and being cold take off the top and bottom, and put it into a pipkin with whole cinamon, ginger, slic't and quartered nutmeg, two or three blades of large mace, salt, three pints of white-wine, and half a pint of grape-verjuyce or rose vinegar, two pound and a half of sugar, the whites of ten eggs well beaten to froth, stir them all together in a pipkin, being well warmed and the jelly melted, put in the eggs, and set it over a charcoal-fire kindled before, stew it on that fire half an hour before you boil it up, and when it is just a boiling take it off, before you run it let it cool a little, then run it through your jelly bag once or twice; then the pallets being tender boild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, c.o.c.k-combs, and stones, potatoes, or artichocks all cut into dice-work, preserved barberries, or calves noses, and lips, preserved quinces, dryed or green neats tongues, in the same work, or neats feet, all of these together, or any one of them; boil them in white-wine or sack, with nutmeg, slic't ginger, coriander, caraway, or fennil-seed, make several beds, or layes of these things, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put all at once; garnish it with preserved oranges, or green citron cut like lard.

_To bake Beef-Pallets._

Provide pallets, lips, and noses, boild tender and blanched, c.o.c.k-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic't or in pieces as big as the lamb stones, half a pint of great oysters parboil'd in their own liquor, quarter'd dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic't in thin slices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quant.i.ty of large mace, fill the pie, and put to it good b.u.t.ter, close it up and bake it, make liquor for it, then beat some b.u.t.ter, and three or four yolks of eggs with white or claret wine, cut up the lid, and pour it on the meat, shaking it well together, then lay on slic't lemon and pickled barberries, _&c._

_To dress a Neats-Tongue boil'd divers ways._

Take a Neats-tongue of three or four days powdering, being tender boil'd, serve it on cheat bread for brewis, dish on the tongue in halves or whole, and serve an udder with it being of the same powdering and salting, finely blanched, put to them the clear fat of the beef on the tongue, and white sippets round the dish, run them over with beaten b.u.t.ter, _&c._

_Otherways._

For greater service two udders and two tongues finely blanched and served whole.

Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil'd tongue, mace, and some of the herbs, run it over with beaten b.u.t.ter, slic't lemon, gooseberries, barberries, or grapes.

Or for change, put some pared turnips boiling in fair water, & being tender boil'd, drain the water from them, dish them in a clean dish, and run them over with beaten b.u.t.ter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them over with beaten b.u.t.ter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil'd onions, or b.u.t.ter'd cabbidge and carrots, or parsnips, and carrots b.u.t.tered.

_Neats Tongues and a fresh Udder in Stoffado._

Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic't nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic't lemon, and sausages or none.

_Neats Tongues stewed whole or in halves._

Take them being tender boil'd, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic't nutmeg, pepper, claret, a little wine vinegar, b.u.t.ter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten b.u.t.ter, slic't lemon, and boil'd marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.

_To stew a Neats Tongue otherwayes._

Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then put it in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic't orange or lemon, and serve it on sippets, run it over with beaten b.u.t.ter, and stale grated manchet to garnish the dish.

Or sometimes in a broth called _Brodo Lardiero_.

_To hash or stew a Neats tongue divers wayes._

Take a Neats-tongue being tender boil'd and blancht, slice it into thin slices, as big and as thick as a s.h.i.+lling, fry it in sweet b.u.t.ter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.

Or make the same, and none of those spices, but only cinamon, sugar, and saffron.

Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten b.u.t.ter, a shred lemon, and a spoonful of fair water.

Sometimes you may add some boil'd chesnuts, sweet herbs, capers, marrow, and grapes or barberries.

Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic't dates, blanched almonds, or pistaches, marrow, claret-wine, b.u.t.ter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, and dish it up on fine sippets, slic't lemon, and beaten b.u.t.ter over all.

_To marinate a Neats-Tongue either whole or in halves._

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic't ginger, whole cloves, slic't nutmegs, and large mace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic't lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic't lemon or lemon-peel, Pack them close.

_To fricase Neats-Tongues._

Being tender boil'd, slice them into thin slices, and fry them with sweet b.u.t.ter; being fried put away the b.u.t.ter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil'd, as is before-said.

_To dress Neats-Tongues in Brodo Lardiero, or the Italian way._