Part 8 (1/2)

_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._