Part 21 (2/2)

Sometimes with this sauce, boil some slic't onions and currans in a broth by it self: when you boil it not with onions, rub the bottom of the dish with a clove or two of garlick.

_Boil Woodc.o.c.ks or Larks otherways._

Take them with the guts in, and boil them in some strong broth or fair water, and three or four whole onions, larg mace, and salt; the c.o.c.ks being boil'd, make sauce with the some thin slices of manchet, or grated, in another pipkin, and some of the broth where the fowl or c.o.c.ks boil, and put to it some b.u.t.ter, the guts and liver minced, and then have some yolks of eggs dissolved with some vinegar & some grated nutmeg, put it to the other ingredients, and stir them together, and dish the fowl on fine sippets, and pour on the sauce and some slic't lemon, grapes, or barberries, and run it over with beaten buter.

_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs,_ &c.

Stuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil'd oysters; mix all together, fill the skin, and p.r.i.c.k it fast on the back, boil it in a large stewing pan or deep dish, with some strong broth, claret or white-wine, salt, large mace, two or three cloves, a bundle of sweet herbs, or none, oyster-liquor and marrow, stew all well together. Then have stewed oysters by themselves ready stewed with an onion or two, mace, pepper, b.u.t.ter, and a little white-wine.

Then have the bottoms of artichocks put in beaten b.u.t.ter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish your dish with grated manchet strowed, and some oysters, mace, lemon, and artichocks, and run it over with beaten b.u.t.ter.

Otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped; onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned with strained sweet-breads of veal; or hard eggs strained with broth, and garnished with barberries, lemon, grapes, red currans, or gooseberries.

_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks, Teels._ &c.

Put your fowl being cleansed and trussed into a pipkin fit for it, and boil it with strong broth or fair spring water, sc.u.m it clean, and put in three or four slic't onions, some large mace, currans, raisins, some capers, a bundle of sweet herbs, grated or strained bread, white-wine, two or three cloves, and pepper; being finely boil'd, slash it on the breast, and dish it on fine carved sippets; broth it, and lay on slic't lemon and a lemon peel, barberries or grapes, run it over with beaten b.u.t.ter, sugar, or ginger, and trim the dish sides with grated bread in place of the beaten ginger.

_To boil these Fowls otherways._

You may add some oyster liquor, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast, and put them in a pipkin with the breast downward, put to them two or three slic't onions and carrots cut like lard, some mace, pepper, and salt, b.u.t.ter, savory, tyme, some strong broth, and some white-wine; let the broth be half wasted, and stew it very softly; being finely stewed dish it up, serve it on sippets, and pour on the broth, _&c._

Otherways boil the fowl and not roast them, boil them in strong mutton broth, and put the fowl into a pipkin, boil and sc.u.m them, put to it slic't onions, a bunch of sweet herbs, some cloves, mace, whole pepper, and salt; then slash the breast from end to end 3 or four slashes, and being boil'd, dish it up on fine carved sippets, put some sugar to it, and p.r.i.c.k a few cloves on the breast of the fowl, broth it and strow on fine sugar, and grated bread.

_Otherways._

Put them in a stewing pan with some wine and strong broth, and when they boil sc.u.m them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage flowers, or seeds or leaves of sage; serve them on fine carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and roasted turnips or green sauce.

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