The Queen-like Closet or Rich Cabinet Part 30

Take a large Shoulder of Mutton, and take sweet herbs chopped small, and mixed with beaten Eggs and a little Salt, take some great Oisters, and being dried from their Liquor, dip them in these Eggs, and fry them a little, then stuff your meat well with them, then save some of them for sauce, and rost your Mutton, and baste it with Claret Wine, b.u.t.ter, and Salt, save the Gravie, and put it with the Oisters into a Dish to stew with some Anchovies, and Claret Wine: when your meat is enough, rub the Dish with a Shelot, and lay your meat in it, and then put some Capers into your Sauce, and pour over it, so serve it in; Garnish your Dish with Olives, Capers, and Samphire.

231. _To rost a Calves Head with Oisters._

Split your Calves Head as to boil, and let it lie in water a while, then wash it well, and cut out the Tongue, then boil your Head a little, also the Tongue and Brains, then mince the Brains and Tongue with a little Sage, Oisters and Marrow put amongst it when it is minced, three or four Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a little Sack, make it pretty thick, then take the Head and fill it with this, and bind it close, and spit it and rost it, and save the Gravie which comes from it in a Dish, baste it well with b.u.t.ter, put to this Gravie some Oisters, and some sweet Herbs minced fine, a little white Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of Sauce upon hot Coals with some b.u.t.ter and a little salt, and the Juice of an Orange, beat it up thick and Dish your Head, and serve it in with this Sauce; garnish your Dish with stewed Oisters and Barberries.

232. _Sauce for Woodc.o.c.ks Snites._

When you spit your Fowl, put in an Onion in the Belly, when it is rosted, take the Gravie of it, and some Claret Wine, and an Anchovie with a little Pepper and Salt, so serve them.

233. _To make Sauce for Partridges._

Take grated Bread, Water and Salt, and a whole Onion boiled together, when it is well boiled, take out the Onion, and put in minced Limon, and a piece of b.u.t.ter, and serve them in with it.

234. _To rost Larks with Bacon._

When your Larks are pull'd and drawn, wash them and spit them with a thin slice of Bacon and a Sage Leaf between the Legs of every one, make your Sauce with the Juice of Oranges and a little Claret Wine, and some b.u.t.ter, warm them together, and serve them up with it.

235. _To make Sauce for Quails._

Take some Vine Leaves dried before the fire in a dish and mince them, then put some Claret Wine and a little Pepper and Salt to it, and a piece of b.u.t.ter, and serve them with it.

This Sauce is also for rosted Pigeons.

236. _To rost a whole Pig without the Skin, with a Pudding in his Belly._

Make ready the Pig for the Spit, then spit it and lay it down to the fire, and when you can take off the Skin, take it from the fire and flay it, then put such a Pudding as you love into the Belly of it, then sew it up, and stick it with Thyme and Limon Pill, and lay it down again, and rost it and bast it with b.u.t.ter, and set a Dish under it to catch the Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and a little Limon and some b.u.t.ter; heat them together: when your Pig is enough, bread it, but first froth it up with b.u.t.ter and a little Salt, then serve it in with this Sauce to the Table with the Head on.

237. _To fry Artichokes._

Take the bottoms of Artichokes tenderly boiled, and dip them in beaten Eggs and a little Salt, and fry them with a little Mace shred among the Eggs; then take Verjuice, b.u.t.ter and Sugar, and the Juice of an Orange, Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole, then lay your Sauce, or rather pour it on, and serve them in.

238. _To make Toasts of Veal._

Take a rosted Kidney of Veal, cold and minced small, put to it grated bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and beaten with Rosewater, mingle all these together with beaten Eggs and a little Cream, then cut thin slices of white Bread, and lay this Compound between two of them, and so fry them, and strew Sugar on them, and serve them in.

239. _To make good Pancakes._

Take twenty Eggs with half the Whites, and beat them well and mix them with fine flower and beaten Spice, a little Salt, Sack, Ale, and a little Yeste, do not make your Batter too thin, then beat it well, and let it stand a little while to rise, then fry them with sweet Lard or with b.u.t.ter, and serve them in with the Juice of Orange and Sugar.

240. _To fry Veal._

Cut part of a Leg of Veal into thin slices, and hack them with the back of a Knife, then season them with beaten Spice and Salt, and lard them well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and mix together and dip them therein, and fry them in b.u.t.ter, then stew them with a little white Wine and some Anchovies a little while, then put in some b.u.t.ter, and shake them well, and serve them in with sliced Limon over them.

241. _To make good Paste._

Take to a peck of fine flower three pound of b.u.t.ter, and three Eggs, and a little cold Cream, and work it well together, but do not break your b.u.t.ter too small, and it will be very fine Crust, either to bake meat in, or fruit, or what else you please.

It is also a very fine Dumplin, if you make it into good big Rolls, and boil them and b.u.t.ter them, or roul some of it out thin, and put a great Apple therein, and boil and b.u.t.ter them, with Rosewater, b.u.t.ter and Sugar.

242. _To make good Paste to raise._

Take to a Peck of Flower two pounds of b.u.t.ter and a little tried Suet, let them boil with a little Water or Milk, then put two Eggs into your Flower, and mix them well together, then make a hole in the middle of your Flower, and put in the top of your boiling Liquor, and so much of the rest as will make it in to a stiff Paste, then lay it into a warm Cloth to rise.

243. _Paste for cold Baked meats._

Take to every Peck of Flower one pound of b.u.t.ter or a little more, with hot Liquor as the other, and put a little dissolved Isingla.s.s in it, because such things require strength; you may not forget Salt in all your Pastes, and work these Pastes made with hot Liquor much more than the other.

244. _To make a Veal Pie in Summer._

Take thin slices of a Fillet of Veal, then having your Pie ready and b.u.t.ter in it, lay in your Veal seasoned with a little Nutmeg and Salt so cover it with b.u.t.ter, and close it and bake it, then against it be drawn, scald some Goosberries or Grapes in Sugar and water as to preserve, and when you open your Pie, put in pieces of Marrow boiled in white Wine with a little blade of Mace:

Then put these Grapes or Goosberries over all, or else some hard Lettuce or Spinage boiled and b.u.t.tered.

245. _To make a Pie of Shrimps, or of Prawns._

Pick them clean from their Sh.e.l.ls, and have in readiness your Pie with b.u.t.ter in the bottom, then lay in your Fish with some large Mace and Nutmeg, and then b.u.t.ter again, and so bake it:

Then cut it up and put in some White Wine and an Anchovy or two, and some b.u.t.ter, and so serve them in hot; thus you may do with Lobsters or Crabs, or with Crafish.

246. _To make a Pie of Larks, or of Sparrows._

Pluck your Birds and draw them, then fill the Bellies of them with this mixture following, grated bread, sweet herbs minced small, Beef Suet or Marrow minced, Almonds blanched and beated with Rosewater, a little Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix these together, and do as I have said, then having your Pie ready raised or laid in your baking-pan, put in b.u.t.ter, and then fill it with Birds.

Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs, and some sweet herbs minced, then lay in pieces of Marrow, and cover it with b.u.t.ter, and so close it and bake it; then cut it open and wring in the Juice of an Orange and some b.u.t.ter, and serve it.

247. _To make a Lettuce Pie._

Take your Cabbage Lettuce and cut them in halves, wash them and boil them in water and salt very green, then drain them from the water, so having your Pie in readiness, put in b.u.t.ter; then put in your boiled Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and sliced thin, with some large Mace, and Nutmeg sliced, then put in more b.u.t.ter, close it and bake it; then cut it open, and put in Verjuice, b.u.t.ter and Sugar, and so serve it.

[Transcriber's note: no number in original] _To stew a Neck of Mutton._