Part 19 (2/2)

_Or thus._

Take and lard them, then half roast them, draw them, and put them in a pipkin with some strong broth or claret wine, some chesnuts, a pint of great oysters, taking the breads from them, two or three onions minced very small, some mace, a little beaten ginger, and a crust of _French_ bread grated; thicken it, and dish them up on sops: If no oysters, chesnuts, or artichock bottoms, turnips, colliflowers, interlarded bacon in thin slices, and sweetbreads, _&c._

_Otherways._

Take them and roast them, save the gravy, and being roasted, put them in a pipkin, with the gravy, some slic't onions, ginger, cloves, pepper, salt, grated bread, claret wine, currans, capers, mace, barberries, and sugar, serve them on fine sippets, and run them over with beaten b.u.t.ter, slic't lemon, and lemon peel; sometimes for change use stewed oysters or c.o.c.kles.

_To boil or dress any Land Fowl, or Birds in the Italian fas.h.i.+on, in a Broth called _Brodo-Lardiero_._

Take six Pigeons being finely cleansed, and trust, put them into a pipkin with a quart of strong broth, or water, and half wine, then put therein some fine slices of interlarded bacon, when it boils sc.u.m it, and put in nutmeg, mace, ginger, pepper, salt, currans, sugar, some sack, raisins of the sun, prunes, sage, dryed cherries, tyme, a little saffron, and dish them on fine carved sippets.

_To stew Pigeons in the _French_ fas.h.i.+on._

The Pigeons being drawn and trust, make a fearsing or stopping of some sweet herbs minced, then mince some beef-suet or lard, grated bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw eggs. The pigeons being larded & half roasted, stuff them with the foresaid fearsing, and put boil'd cabbidge stuck with a few cloves round about them; bind up every Pigeon several with packthread, then put them in a pipkin a boiling with strong mutton broth, three or four yolks of hard eggs minced small, some large mace, whole cloves, pepper, salt, and a little white-wine; being boil'd, serve them on fine carved sippets, and strow on cinamon, ginger, and sugar.

_Otherways in the _French_ Fas.h.i.+on._

Take Pigeons ready pull'd or scalded, take the flesh out of the skin, and leave the skin whole with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to them some sweet herbs finely minced, and season all with cloves, mace, ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; fill again the skins, and p.r.i.c.k them up in the back, then put them in a dish with some strong broth, and sweet herbs chopped, large mace, gooseberries, barberries, or grapes; then cabbidge-lettice boil'd in water and salt, put to them b.u.t.ter, and the Pigeons being boil'd, serve them on sippets.

_To boil Pigeons otherways._

Being trussed, put them in a pipkin, with some strong broth or fair water, boil and sc.u.m them, then put in some mace, a f.a.ggot of sweet herbs, white endive, marigold flowers, and salt; and being finely boiled, serve them on sippets, and garnish the dish with mace and white endive flowers.

Otherways you may add Cuc.u.mbers in quarters either pickled or fresh, and some pickled capers; or boil the cuc.u.mbers by themselves, and put them in beaten b.u.t.ter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive, and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a f.a.ggot; then have some cabbidge or colliflowers boil'd very tender in fair water and salt, pour away the water, and put them in beaten b.u.t.ter, and when the fowls be boil'd, serve the cabbidge on them.

_To boil Pigeons otherwaies._

Take Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and sc.u.m them clean, then put to them large mace, and well washed currans, some strained bread strained with vinegar and broth, put it to the Pigeons with some sweet b.u.t.ter and capers; boil them very white, and being boil'd, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten b.u.t.ter; garnish the dish with grated manchet.

Pottages.

_Pottage in the _Italian_ Fas.h.i.+on._

Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil'd chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.

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