Part 18 (2/2)
Take six pigeon and six chicken-peepers, scald and truss them being drawn clean, head and all on, then set them, and have some lamb-stones and sweet-breads blanch'd, parboild and slic't, fry most of the sweet-breads flowred; have also some asparagus ready, cut off the tops an inch long, the yolk of two hard eggs, pistaches, the marrow of six marrow-bones, half the marrow fried green, & white b.u.t.ter, let it be kept warm till it be almost dinner time; then have a clean frying-pan, and fry the fowl with good sweet b.u.t.ter, being finely fryed put out the b.u.t.ter, & put to them some roast mutton gravy, some large fried oysters and some salt; then put in the hard yolks of eggs, and the rest of the sweet-breads that are not fried, the pistaches, asparagus, and half the marrow: then stew them well in the frying-pan with some grated nutmeg, pepper, a clove or two of garlick if you please, a little white-wine, and let them be well stew'd. Then have ten yolks of eggs dissolved in a dish with grape-verjuice or wine-vinegar, and a little beaten mace, and put it to the frycase, then have a French six penny loaf slic't into a fair larg dish set on coals, with some good mutton gravy, then give the frycase two or three warms on the fire, and pour it on the sops in the dish; garnish it with fried sweet-breads, fried oysters, fried marrow, pistaches, slic't almonds and the juyce of two or three oranges.
_Capons in Pottage in the _French_ Fas.h.i.+on._
Draw and truss the Capons, set them, & fill their bellies with marrow; then put them in a pipkin with a knuckle of veal, a neck of mutton, a marrow bone, and some sweet breads of veal, season the broth with cloves mace, and a little salt, and set it to the fire; let it boil gently till the capons be enough, but have a care you boil them not too much; as your capons boil, make ready the bottoms and tops of eight or ten rowls of _French_ bread, put them dried into a fair silver dish, wherein you serve the capons; set it on the fire, and put to the bread two ladle-full of broth wherein the capons are boil'd, & a ladlefull of mutton gravy; cover the dish and let it stand till you dish up the capons; if need require, add now and then a ladle-full of broth and gravy: when you are ready to serve it, first lay on the marrow-bone, then the capons on each side; then fill up the dish with gravy of mutton, and wring on the juyce of a lemon or two; then with a spoon take off all the fat that swimmeth on the pottage; garnish the capons with the sweetbreads, and some carved lemon, and serve it hot.
_To boil a Capon, Pullet, or Chicken._
Boil them in good mutton broth, white mace, a f.a.ggot of sweet herbs, sage, spinage, marigold leaves and flowers, white or green endive, borrage, bugloss, parsley, and sorrel, and serve it on sippets.
_To boil Capons or Chickens with Sage and Parsley._
First boil them in water and salt, then boil some parsley, sage, two or three eggs hard, chop them; then have a few thin slices of fine manchet, and stew all together, but break not the slices of bread; stew them with some of the broth wherein the chickens boil, some large mace, b.u.t.ter, a little white-wine or vinegar, with a few barberries or grapes; dish up the chickens on the sauce, and run them over with sweet b.u.t.ter and lemon cut like dice, the peel cut like small lard, and boil a little peel with the chickens.
_To boil a Capon or Chicken with divers compositions._
Take off the skin whole, but leave on the legs, wings, and head; mince the body with some beef suet or lard, put to it some sweet herbs minced, and season it with cloves, mace, pepper, salt, two or three eggs, grapes, gooseberries, or barberries, bits of potato or mushroms. In the winter with sugar, currans, and prunes, fill the skin, p.r.i.c.k it up, and stew it between two dishes with large mace and strong broth, peices of artichocks, cardones, or asparagus, and marrow: being finely stewed, serve it on carved sippets, and run it over with beaten b.u.t.ter, lemon slic't, and sc.r.a.pe on sugar.
_To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters._
The foresaid Fowls being parboil'd, and cleansed from the grounds, stew them finely; then take your Cardones being cleansed and peeled into water, have a skillet of fair water boiling hot, and put them therein; being tender boil'd, take them up and fry them in chopt lard or sweet b.u.t.ter, pour away the b.u.t.ter, and put them into a pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all together, with some strained almonds, and some sweet herbs chopped, give them a warm, and serve your capon or chicken on sippets.
Let them be fea.r.s.ed, as you may see in the book of fearst meats, and wrap your fearst fowl in cauls of veal, half roast them, then stew them in a pipkin with the foresaid Cardones and broth.
_To boil a Capon or Chicken in the _French_ Fas.h.i.+on, with Skirrets or _French_ Beans._
Take a capon and boil it in fair water with a little salt, and a f.a.ggot of tyme and rosemary bound up hard, some parsley and fennil-roots, being picked and finely cleansed, and two or three blades of large mace; being almost boil'd, put in two whole onions boil'd and strained with oyster liquor, a little verjuyce, grated bread, and some beaten pepper, give it a warm or two, and serve the capon or chicken on fine carved sippets. Garnish it with orange peel boil'd in strong broth, and some French beans boil'd, and put in thick b.u.t.ter, or some skirret, cardones, artichocks, slic't lemon, mace, or orange.
_To boil a Capon or Chicken with sugar Pease._
When the cods be but young, string them and pick off the husks; then take two or three handfuls, and put them into a pipkin with half a pound of sweet b.u.t.ter, a quarter of a pint of fair water, gross pepper, salt, mace, and some sallet oyl: stew them till they be very tender, and strain to them three or four yolks of eggs, with six spoonfuls of sack.
_To boil a Capon or Chicken with Colliflowers._
Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of two eggs, and strain them with a quarter of a pint of sack; then take as much thick b.u.t.ter being drawn with a little vinegar and slic't lemon, brew them together; then take the flowers out of the milk, put them to the b.u.t.ter and sack, dish up your capon being tender boil'd upon sippets finely carved, and pour on the sauce, serve it to the table with a little salt.
_To boil a Capon or Chicken with Sparagus._
Boil your capon or chicken in fair water and some salt, then put in their bellies a little mace, chopped parsley, and sweet b.u.t.ter; being boild, serve them on sippets, and put a little of the broth on them: then have a bundle or two of sparagus boil'd, put in beaten b.u.t.ter, and serve it on your capon or chicken.
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