The accomplisht cook Part 8

_Another made Dish in the French Fas.h.i.+on, called an _Entre de Table_, Entrance to the Table._

Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of Veal, Lamb-stones, blanched, and put them in a Pipkin, with c.o.c.kstones, and combs, and knots of Eggs; then put to them some strong broth, white-wine, large Mace, Nutmeg, Pepper, b.u.t.ter, Salt, and Marrow, and stew them softly together.

Then have Goosberries or Grapes perboil'd, or Barberries, and put to them some beaten b.u.t.ter; and Potato's, Skirrets or Sparagus boil'd, and put in beaten b.u.t.ter, and some boil'd Pistaches.

These being finely stewed, dish your fowls on fine carved sippets, and pour on your Sweet-Breads, Artichocks, and Sparagus on them, Grapes, and slic't Lemon, and run all over with beaten b.u.t.ter, _&c._

Somtimes for variety, you may put some boil'd Cabbidge, Lettice, Colliflowers, b.a.l.l.s of minced meat, or Sausages without skins, fryed Almonds, Calves Udder.

_Another French boil'd meat of Pine-molet._

Take a manchet of _French_ bread of a day old, chip it and cut a round hole in the top, save the peice whole, and take out the crumb, then make a composition of a boild or a rost Capon, minced and stampt with Almond past, muskefied bisket bread, yolks of hard Eggs, and some sweet Herbs chopped fine, some yolks of raw Eggs and Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and Pistaches; fill the Loaf, and stop the hole with the piece, and boil it in a clean cloth in a pipkin, or bake it in an oven.

Then have some forc't Chickens flead, save the skin, wings, legs, and neck whole, and mince the meat, two Pigeons also forc't, two Chickens, two boned of each, and filled with some minced veal or mutton, with some interlarded Bacon, or Beef-suet, and season it with Cloves, Mace, Pepper, Salt, and some grated parmison or none, grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes, fill the skins, and st.i.tch up the back of the skin, then put them in a deep dish, with some Sugar, strong broth, Artichocks, Marrow, Saffron, Sparrows, or Quails, and some boiled Sparagus.

For the garnish of the aforesaid dish, rost Turneps and rost Onions, Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chickens, and Pigeons round about it, and the Quails or small birds over all, with marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or Pistaches, Grapes, and Sweet-breads, and broth it on sippets.

_To boil a Chine of Veal, whole, or in peices._

Boil it in water, salt, or in strong broth with a f.a.ggot of sweet Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and some Oyster liquor.

Your Chines being finely boiled, have some stewed Oysters by themselves with some Mace and fine onions whole, some vinegar, b.u.t.ter, and pepper _&c._

Then have Cuc.u.mbers boiled by themselves in water and salt, or pickled Cuc.u.mbers boiled in water, and put in beaten b.u.t.ter, and Cabbidge-lettice, boiled also in fair water, and put in beaten b.u.t.ter.

Then dish your Chines on sippits, broth them, and put on your stewed Oysters, Cuc.u.mbers, Lettice, and parboil'd Grapes, Boc.l.i.tes, or slic't lemon, and run it over with beaten b.u.t.ter.

_Chines of Veal otherways, whole, or in pieces._

Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic't Lemon, Goosberries, and beaten b.u.t.ter, boil'd Marrow, fried Spinage, _&c._ For variety Capers, or Sampier.

_Chines of Veal boiled with fruit, whole._

Put it in a stewing pan or deep dish, with some strong Broth, large Mace, a little White Wine, and when it boils sc.u.m it, then put some dates to, being half boil'd and Salt, some white Endive, Sugar, and Marrow.

Then boil some fruit by it self, your meat and broth being finely boil'd, Prunes and Raisons of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic't Lemon, and Barberries, _&c._

_Chines of Veal otherways._

Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little b.a.l.l.s, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on _French_ Bread, or sippits, broth it, and run it over with beaten b.u.t.ter, Grapes or slic't Lemon, _&c._

_Chines of Mutton boil'd whole, or Loins, or any Joint whole._

Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being sc.u.mm'd first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil'd, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil'd among your broth.

Then have Colliflowers ready boil'd in water and salt, and put in beaten b.u.t.ter, with some boil'd marrow, then the Mutton and Broth being ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippets finely carved, or _French_ bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries or Grapes, and run it over with beaten b.u.t.ter.

Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water and salt, and put in beaten b.u.t.ter, Cabbidge sprouts, or Cabbidge, Lettice, and Chesnuts.

And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron, or none.

Other-while grated bread, Yolks of hard Eggs, and Verjuyce, _&c._

_To boil a Chine, Rack, or Loin, of Mutton, otherways, whole, or in pieces._

Boil it in a stewing-pan or deep dish, with fair water as much as will cover it, and when it boils sc.u.m it, and put to it some salt; then being half boil'd, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat, then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.

Then a little before you take up your mutton, a handful of picked Parsley, chopped small, put it in the broth, with some whole marigold flowers, and your whole chine of mutton give a walm or two, then dish it up on sippets and broth it. Then have Raisins of the Sun and Currans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._

Otherways without Fruit, boil it with Capers; and all manner of sweet herbs stripped, some Spinage, and Parsley bruised with the back of a Ladle, Mace, and Salt, _&c._

_To boil a Chine of Mutton, whole or in peices, or any other Joint._

Boil it in a fair glazed pipkin, being well sc.u.mmed, put in a f.a.ggot of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped with your Knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely boiled down, serve it on sippits, garnish your dish with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons, boil'd Marrow, _&c._

Sometimes for change leave out Carrots and Fruit.

Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten b.u.t.ter and Lemons.

_Barley Broth._

_Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt._

Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, sc.u.m it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a f.a.ggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.

_Barley Broth otherwise._

Boil the Barley first in two waters, and then put it to a Knuckle of Veal, and to the Broth, Salt, Raisins, sweet Herbs a f.a.ggot, large Mace, and the quant.i.ty of a fine Manchet slic't together.

_Otherwise._

Otherways without Fruit: put some good Mutton-gravy, Saffron, and sometimes Raisins only.

_Chine or any Joint._