The accomplisht cook Part 31

1. Gravy, chopped sage, and onions boil'd together with some pepper.

2. Mustard, vinegar, and pepper.

3. Apples pared, quartered, and boil'd in fair water, with some sugar and b.u.t.ter.

4. Gravy, onions, vinegar, and pepper.

_To roast Pigs divers ways with their different sauces._

_To roast a Pig with the hair on._

Take a pig and draw out his intrails or guts, liver and lights, draw him very clean at vent, and wipe him, cut off his feet, truss him, and p.r.i.c.k up the belly close, spit it, and lay it to the fire, but scorch it not, being a quarter roasted, the skin will rise up in blisters from the flesh; then with your knife or hands pull off the skin and hair, and being clean flayed, cut slashes down to the bones, baste it with b.u.t.ter and cream, being but warm, then bread it with grated white bread, currans, sugar, and salt mixed together, and thus apply basting upon dregging, till the body be covered an inch thick; then the meat being throughly roasted, draw it and serve it up whole, with sauce made of wine-vinegar, whole cloves, cinamon, and sugar boiled to a syrrup.

_Otherways._

You may make a pudding in his belly, with grated bread, and some sweet herbs minced small, a little beef-suet also minced, two or three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, _&c._ Dredge it or bread it with flower, bread, sugar, cinamon slic't nutmeg.

_To dress a Pig the French way._

Take and spit it, the Pig being scalded and drawn, and lay it down to the fire, and when the Pig is through warm, take off the skin, and cut it off the spit, and divide it into twenty pieces, more or less, (as you please) then take some white-wine, and some strong broth, and stew it therein with an onion or two minc't very small, and some stripped tyme, some pepper, grated nutmeg, and two or three anchoves, some elder vinegar, a little b.u.t.ter, and some gravy if you have it; dish it up with the same liquor it was stewed in, with some French bread in slices under it, with oranges, and lemons upon it.

_To roast a Pig the plain way._

Scald and draw it, wash it clean, and put some sage in the belly, p.r.i.c.k it up, and spit it, roast it and baste with b.u.t.ter, and salt it; being roasted fine and crisp, make sauce with chopped sage and currans well boil'd in vinegar and fair water, then put to them the gravy of the Pig, a little grated bread, the brains, some barberries, and sugar, give these a warm or two, and serve the Pig on this sauce with a little beaten b.u.t.ter.

_To roast a Pig otherways._

Take a Pig, scald and draw it, then mince some sweet herbs, either sage or penny-royal, and roul it up in a ball with some b.u.t.ter, p.r.i.c.k it up in the pigs belly and roast him; being roasted, make sauce with b.u.t.ter, vinegar, the brains, and some barberries.

_Otherways._

Draw out his bowels, and flay it but only the head-truss the head looking over his back; and fill his belly with a pudding made of grated bread, nutmeg, a little minced beef-suet, two or three yolks of raw eggs, salt, and three or four spoonfuls of good cream, fill his belly and p.r.i.c.k it up, roast it and baste it with yolks of eggs; being roasted, wring on the juyce of a lemon, and bread it with grated bread, pepper, nutmeg, salt, and ginger, bread it quick with the bread and spices.

Then make sauce with vinegar, b.u.t.ter, and the yolks of hard eggs minced, boil them together with the gravy of the Pig, and serve it on this sauce.

_To roast Hares with their several stuffings and sauces._

Take a hare, flay it, set it, and lard it with small lard, stick it with cloves, and make a pudding in his belly with grated bread, grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and sugar; make it good, and stiff, fill the hare and roast it: if you would have the pudding green, put juyce of spinage, if yellow, saffron.

_Sauce._

Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans strained, muskefied bisket-bread, beaten into powder, sugar, and cloves, all boiled up as thick as water-grewel.

_To roast a Hare with the skin on._

Draw a hare (that is, the bowels out of the body) wipe it clean, and make a farsing or stuffing of all manner of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley, mince them very small, and roul them in some b.u.t.ter, make a ball thereof, and put it in the belly of the hare, p.r.i.c.k it up close, and roast it with the skin and hair on it, baste it with b.u.t.ter, and being almost roasted flay off the skin, and stick a few cloves on the hare; bread it with fine grated manchet, flower, and cinamon, bread it good and thick, froth it up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to an indifferency.

_Several Sauces belonging to Rabits._

1. Beaten b.u.t.ter, and rub the dish with a clove of garlick.

2. Sage and parsley minced, roul it in a ball with some b.u.t.ter, and fill the belly with this stuffing.

3. Beaten b.u.t.ter with lemon and pepper.

4. In the French fas.h.i.+on, onions minced small and fried, and mingled with mustard and pepper.

5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon.

_To roast Woodc.o.c.ks in the English Fas.h.i.+on._

First pull and draw them, then being washt and trust, roast them, baste them with b.u.t.ter, and save the gravy, then broil toasts and b.u.t.ter them; being roasted, bread them with bread and flower, and serve them in a clean dish on the toast and gravy.

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

Being new and fresh kil'd that day you use them, pull, truss, & lard them with a broad piece of lard or bacon p.r.i.c.ked over the breast: being roasted, serve them on broil'd toast, put in verjuyce, or the juyce of orange with the gravy, and warmed on the fire.

Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.

_To roast a Hen or Pullet._

Take a Pullet or Hen full of eggs, draw it and roast it; being roasted break it up, and mince the brauns in thin slices, save the wings whole, or not mince the brauns, and leave the rump with the legs whole; stew all in the gravy and a little salt.

Then have a minced lemon, and put it into the gravy, dish the minced meat in the midst of the dish, and the thighs, wings, and rumps about it. Garnish the dish, with oranges and lemons quartered, and serve them up covered.

_Sauce with Oysters and Bacon._

Take Oysters being parboil'd and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil'd together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.

_Sauce for Hens or Pullets to prepare them to roast._

Take a pullet, or hen, if lean, lard it, if fat, not; or lard either fat or lean with a piece or slice of bacon over it, and a peice of interlarded bacon in the belly, seasoned with nutmeg, and pepper, and stuck with cloves.

Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, b.u.t.ter, and the gravy of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.