Part 16 (2/2)
_To stew a Loin, Rack, or any Joynt of Mutton otherways._
Chop a loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of claret, and as much water, 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 & then, and serve them on sippets.
Otherways for change, being half boiled, put to them some sweet herbs chopped, give them a walm, and serve them on sippets with scalded gooseberies, barberries, grapes, or lemon.
Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve them with slic't lemon, beaten b.u.t.ter.
Othertimes you may alter the spices, and put nutmeg, cloves, ginger, _&c._
Sometimes to the first plain way put capers, pickled cuc.u.mbers, samphire, _&c._
_Otherwayes._
Stew it between two dishes with fair water, and when it boils, sc.u.m it, and put in three or four blades of large mace, gross pepper, cloves, and salt; stew them close covered two hours, then have parsley picked, and some stript, fine spinage, sorrel, savory, and sweet marjoram chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst them; then dish them on carved sippets, blow off the fat on the broth, and broth it, lay a lemon on it and beaten b.u.t.ter, and stew it thus whole.
_To dress or force a Leg of Veal a singular good way, in the newest Mode._
Take a leg of veal, take out the meat, and leave the skin and the shape of the leg whole together, mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced; then season it with pepper, nutmeg, ginger, and cloves, all being fine beaten, with some salt, a clove or two of garlick, three or four yolks of hard eggs in quarters, pine-apple seed, two or three raw eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks bottoms, fill the leg and sowe it up, boil it in a pipkin with two gallons of fair water and some white wine; being sc.u.mm'd and almost boil'd, take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and artichocks bottoms boil'd and cut into quarters, stew all the foresaid well together; then have some fried tost of manchet or rowls finely carved. The leg being well boil'd, (dainty and tender) dish it on French bread, fry some toast of it, and sippets round about it, broth it, and put on it marrow, and your other materials, a slic't lemon, and lemon peel, and run it over with beaten b.u.t.ter.
Thicken the broth sometimes with almond paste strained with some of the broth, or for variety, yolks of eggs and saffron strained with some of the broth, or saffron only. One may add sometimes some of the minced meat made up into b.a.l.l.s, and stewed amongst the broth, _&c._
_To boil a Leg or Knuckle of Veal with Rice._
Boil it in a pipkin, put some salt to it, and sc.u.m it, then put to some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boil'd put in some saffron, and serve on fine carved sippets, with the rice over all.
Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.
Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.
_To boil a Breast of Veal._
Jonyt it well and parboil it a little, then put it in a stewing pan or deep dish with some strong broth and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boil'd, serve it on fine carved sippets, and broth it; then have some fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten b.u.t.ter, lemon, and fryed parsley over all. Thus you may boil a rack loin of Veal.
_To boil a Breast of Veal otherways._
Make a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, p.r.i.c.k it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow, being finely stewed serve it on sippets, and run it over with beaten b.u.t.ter, lemon, barberries or grapes.
Sometimes thick it with some almond-milk, sugar, and cream.
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