Part 18 (1/2)
Take a capon, and hash the wings in fine thin slices, leave the rumps and legs whole, put them into a pipkin with a little strong broth, nutmeg, some stewed or pickled mushrooms, and an onion very small slic't, or as the capon is slic't about the bigness of a three pence; stew it down with a little b.u.t.ter and gravy, and then dish it on fine sippets, lay the rumps and legs on the meat, and run it over with beaten b.u.t.ter, beaten with slices of lemon-peel.
_To boil Woodc.o.c.ks or Snipes._
Boil them either in strong broth, or in water and salt, and being boiled, take out the guts, and chop them small with the liver, put to it some crumbs of grated white-bread, a little of the broth of the c.o.c.k, and some large mace; stew them together with some gravy, then dissolve the yolks of two eggs with some wine vinegar, and a little grated nutmeg, and when you are ready to dish it, put the eggs to it, and stir it among the sauce with a little b.u.t.ter; dish them on sippets, and run the sauce over them with some beaten b.u.t.ter and capers, or lemon minced small, barberries, or whole pickled grapes.
Sometimes with this sauce boil some slic't onions, and currans boil'd in a broth by it self; when you boil it with onions, rub the bottom of the dish with garlick.
_Boil'd c.o.c.ks or Larks otherways._
Boil them with the guts in them, in strong broth, or fair water, and three or four whole onions, large mace, and salt, the c.o.c.ks being boil'd, make sauce with some thin slices of manchet or grated bread in another pipkin, and some of the broth where the fowl or c.o.c.ks boil, then put to it some b.u.t.ter, and the guts and liver minced, then have some yolks of eggs dissolved with some vinegar and some grated nutmeg, put it to the other ingredients; stir them together, and dish the fowl on fine sippets; pour on the sauce with some slic't lemon, grapes, or barberries, and run it over with beaten b.u.t.ter.
_To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peac.o.c.k, Partridge, or the like._
Take a Turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg, pepper, salt, and some minced sweet herbs, then put to it some yolks of raw eggs, and mingle all together, with two bottoms of boil'd artichocks, roasted chesnuts blanched, some marrow, and some boil'd skirrets or parsnips cut like dice, or some pleasant pears, and yolks of hard eggs in quarters, some gooseberries, grapes, or barberries; fill the skin and p.r.i.c.k it up in the back, stew it in a stewing-pan or deep dish, and cover it with another; but first put some strong broth to it, some marrow artichocks boil'd and quartered, large mace, white wine, chesnuts, quarters of pears, salt, grapes, barberries, and some of the meat made up in b.a.l.l.s stewed with the Turkey being finely boil'd or stewed, serve it on fine carved sippets, broth it, and lay on the garnish with slices of lemon, and whole lemon-peel, run it over with beaten b.u.t.ter, and garnish the dish with chesnuts, yolks of hard eggs, and large mace.
For the lears of thickening, yolks of hard eggs strained with some of the broth, or strained almond past with some of the broth, or else strained bread and sorrel.
Otherways you may boil the former fowls either bon'd and trust up with a farsing of some minc'd veal or mutton, and seasoned as the former in all points, with those materials, or boil it with the bones in being trust up. A turkey to bake, and break the bones.
Otherways bone the fowl, and fill the body with the foresaid farsing, or make a pudding of grated bread, minced suet of beef or veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the body, and p.r.i.c.k up the back, and stew it as is aforesaid.
Or make the pudding of grated bread beef-suet minc'd some currans, nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if yellow, saffron, some minced meat, cream, eggs, and barberries: fill the fowl and stew it in mutton broth & white wine, with the gizzard, liver, and bones, stew it down well, then have some artichock bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and some dates quarter'd, and some marrow boil'd in water and salt; for the garnish some boil'd skirret or pleasant pears. Then make a lear of almond paste strained with mutton broth, for the thickning of the former broth.
Otherways simple, being stuffed with parsley, serve it in with b.u.t.ter, vinegar, and parsley, boil'd and minced; as also bacon boil'd on it, or about it, in two pieces; and two saucers of green sauce.
Or otherways for variety, boil your fowl in water and salt, then take strong broth, and put in a f.a.ggot of sweet herbs, mace, marrow, cuc.u.mber slic't, and thin slices of interlarded bacon, and salt, _&c._
_To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges._
Searce them either with the bone or boned, then take off the skin whole, with the legs, wings, neck, and head on, mince the body with some bacon or beef suet, season it with nutmeg, pepper, cloves, beaten ginger, salt, and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs, some sugar, whole grapes, gooseberries, barberries, and pistaches; fill the skins, and p.r.i.c.k them up in the back, then stew them between two dishes, with some strong broth, white-wine, b.u.t.ter, some large mace, marrow, gooseberries and sweet herbs, being stewed, serve them on sippets, with some marrow and slic't lemon; in winter, currans.
_To boil a Capon or Chicken in white Broth._
First boil the Capon in water and salt, then take three pints of strong broth, and a quart of white-wine, and stew it in a pipkin with a quarter of a pound of dates, half a pound of fine sugar, four or five blades of large mace, the marrow of three marrow bones, a handful of white endive; stew these in a pipkin very leisurely, that it may but only simmer; then being finely stewed, and the broth well tasted, strain the yolks of ten eggs with some of the broth.
Before you dish up the capon or chickens, put in the eggs into the broth, and keep it stirring, that it may not curdle, give it a warm, and set it from the fire: the fowls being dished up put on the broth, and garnish the meat with dates, marrow, large mace, endive, preserved barberries, and oranges, boil'd skirrets, poungarnet, and kernels. Make a lear of almond paste and grape verjuice.
_To boil a Capon in the Italian Fas.h.i.+on with Ransoles, a very excellent way._
Take a young Capon, draw it and truss it to boil, pick it very clean, and lay it in fair water, and parboil it a little, then boil it in strong broth till it be enough, but first prepare your Ransoles as followeth: Take a good quant.i.ty of beet leaves, and boil them in fair water very tender, and press out the water clean from them, then take six sweetbreads of veal, boil and mince them very small and the herbs also, the marrow of four or five marrow-bones, and the smallest of the marrow keep, and put it to your minced sweetbreads and herbs, and keep bigger pieces, and boil them in water by it self, to lay on the Capon, and upon the top of the dish, then take raisons of the sun ston'd, and mince them small with half a pound of dates, and a quarter of a pound of pomecitron minced small, and a pound of Naples-bisket grated, and put all these together into a great, large dish or charger, with half a pound of sweet b.u.t.ter, and work it with your hands into a peice of paste, and season it with a little nutmeg, cinamon, ginger, and salt, and some parmisan grated and some fine sugar also and mingle them well, then make a peice of paste of the finest flower, six yolks of raw eggs, a little saffron beaten small, half a pound of b.u.t.ter and a little salt, with some fair water hot, (not boiling) and make up the paste, then drive out a long sheet with a rowling pin as thin as you can possible, and lay the ingredients in small heaps, round or long on the paste, then cover them with the paste, and cut them off with a jag asunder, and make two hundred or more, and boil them in a broad kettle of strong broth, half full of liquor; and when it boils put the Ransols in one by one and let them boil a quarter of an hour; then take up the Capon into a fair large dish, and lay on the Ransoles, and stew on them grated cheese or parmisan, and Naples-bisket grated, cinamon and sugar; and thus between every lay till you have filled the dish, and pour on melted b.u.t.ter with a little strong broath, then the marrow, pomecitron, lemons slic't, and serve it up; or you may fry half the Ransoles in clarified b.u.t.ter, _&c._
_A rare Fricase._