Part 14 (1/2)

_First, of raw Beef._

Mince it very small with some Beef-suet or lard, some sweet herbs, pepper, salt, some cloves, and mace, blanched chesnuts, or almonds blanched, and put in whole, some nutmeg, and a whole onion or two, and stew it finely in a pipkin with some strong broth the s.p.a.ce of two hours, put a little claret to it, and serve it on sippets finely carved, with some grapes or lemon in it also, or barberries, and blow off the fat.

_Otherways._

Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, f.a.ggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the s.p.a.ce of three hours.

2. _Beef hashed otherways, of the b.u.t.tock._

Cut it into thin slices, and hack them with the back of your knife, then fry them with sweet b.u.t.ter; and being fried put them in a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet-b.u.t.ter; being tender stewed the s.p.a.ce of an hour, serve them on fine sippets, with slic't lemon, gooseberries, barberries, or grapes, and some beaten b.u.t.ter.

3. _Beef hashed otherways._

Cut some b.u.t.tock-beef into fine thin slices, and half as many slices of fine interlarded Bacon, stew it very well and tender, with some claret and strong Broth, cloves, mace, pepper, and salt; being tender stewed the s.p.a.ce of two hours, serve them on fine carved sippets, _&c._

4. _A Hash of Bullocks Cheeks._

Take the flesh from the bones, then with a sharp knife slice them in thin slices like Scotch collops, and fry them in sweet b.u.t.ter a little; then put them into a Pipkin with gravy or strong broth and claret, and salt, chopped sage, and nutmeg, stew them the s.p.a.ce of two hours, or till they be tender, then serve them on fine carved sippets, _&c._

_Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the ways following._

Boil them very tender, and being cold, mince them small, then put currans to them, beaten cinamon, hard eggs minced, capers, sweet herbs minced small, cloves, mace, sugar, white-wine, b.u.t.ter, slic't lemon or orange, slic't almonds, grated bread, saffron, sugar, gooseberries, barberries or grapes; and being finely stewed down, serve them on fine carved sippets.

2. _Neats Feet hashed otherwise._

Cut them in peices, being tender boild, and put to them some chopped onions, parsly, time b.u.t.ter, mace, pepper, vinegar, salt, and sugar: being finely stewed serve them on fine carved sippets, barberries, and sugar; sometimes thicken the broth with yolks of raw eggs and verjuice, run it over with beaten b.u.t.ter, and sometimes no sugar.

3. _Has.h.i.+ng otherways of any Feet._

Mince them small, and stew them with white wine, b.u.t.ter, currans, raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger, pepper, and serve them on tosts of fried manchet.

Sometimes dissolve the yolks of eggs.

4. _Neats Feet, or any Feet otherways_

Being tender boil'd and soused, part them and fry them in sweet b.u.t.ter fine and brown; dish them in a clean dish with some mustard and sweet b.u.t.ter, and fry some slic't onions, and lay them all over the top; run them over with beaten b.u.t.ter.

5. _Neats-feet, or other Feet otherways sliced, or in pieces stewed._

Take boil'd onions, and put your feet in a pipkin with the onions aforesaid being sliced, and cloves, mace, white wine, and some strong broth and salt, being almost stewed or boil'd, put to it some b.u.t.ter and verjuyce, and sugar, give it a warm or two more, serve it on fine sippets, and run it over with sweet b.u.t.ter.