Part 9 (1/2)

Otherways stew them with strong broth and White-Wine, put it in a Pipkin to them, sc.u.m it, and put to it some Oyster-Liquor, Salt, whole peper, and a bundle of sweet herbs well bound up, some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Chesnuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, b.u.t.ter, Time and two or three great Onions; sometimes Grapes.

Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and Chesnuts, _&c._

_Stewed Broth._

To make stewd Broth, the Meat most proper for it is.

_A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or a knuckle of Veal._

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones, a Capon, boil them in fresh water, and sc.u.m them; then put in a bundle of sweet herbs well bound up or none, large Mace, whole Cinamon, and Ginger bruised, and put in a littlerag, the spice being a little bruised also. Then beat some Oatmeale, strain it, and put it to your broth, then have boil'd Prunes and Currans strained also and put it to your broth, with some whole raisons and currans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint of Claret Wine and Sugar, then dish up your meat on fine sippits, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and Sugar.

You may add to the former Broth, Fennel-roots and Parsley roots tied up in a bundle.

_Stewed Broth new Fas.h.i.+on._

Otherways for change; take two Joints of Mutton, Rack and Loin, being half boiled and sc.u.mmed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun being strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a warm, and serve it on fine carved sippits.

_To stew a Loin or Rack of Mutton, or any Joint otherways._

I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a f.a.ggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the s.p.a.ce of two hours, turn them now and then, and serve them on sippets.

II.

Otherways for change, being half boiled, chop some sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic't Lemon and beaten b.u.t.ter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cuc.u.mbers, Samphire, _&c._

VI.

Otherways, stew it between two dishes with fair water, and when it boils, sc.u.m it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, spinage, sorrel, savoury, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten b.u.t.ter, or stew it thus whole.

Before you put on your Herbs blow off the fat.