Part 29 (1/2)

_To boil a Lambs Head otherways._

Make a forcing or pudding of the brains, being boil'd and cold cut them into bits, then mince a little veal or lamb with some beef-suet, and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs minced, small, and three or four raw eggs, work all together, and fill the head with this pudding, being cleft, steeped, and after dried in a clean cloth, stew it in a stewing-pan or between two dishes with some strong broth; then take the remainder of this forcing or pudding, and make it into b.a.l.l.s, put them a boiling with the head, and add some white-wine, a whole onion, and some slic't pipins or pears, or square bits like dice, some bits of artichocks, sage-leaves, large mace, and lettice boil'd and quartered, and put in beaten b.u.t.ter; being finely stewed, dish it up on sippets, and put the b.a.l.l.s and the other materials on it, broth it and run it over with beaten b.u.t.ter and lemon.

SECTION IV.

_The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them._

_Divers ways of breading or dredging of Meats and Fowl._

1. Grated bread and flower.

2. Grated bread, and sweet herbs minced, and dried, or beat to powder, mixed with the bread.

3. Lemon in powder, or orange peel mixt with bread and flower, minced small or in powder.

4. Cinamon, bread, flour, sugar made fine or in powder.

5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.

6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but first baste it with the jucye of lemons, or oranges, and the yolks of eggs.

7. Bread, sugar, and salt mixed together.

_Divers Bastings for roast Meats._

1. Fresh b.u.t.ter.

2. Clarified suet.

3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.

4. Water and salt.

5. Cream and melted b.u.t.ter, thus flay'd pigs commonly.

6. Yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peac.o.c.k, bustard, or turkey.

_To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials._

Take three pints of great oysters and parboil them in their own liquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg and salt, then stuff the shoulder, and lard it with some anchoves; being clean washed spit it, and lay it to the fire, and baste it with white or claret wine, then take the bottoms of six artichocks, pared from the leaves and boil'd tender, then take them out of the liquor and put them into beaten b.u.t.ter, with the marrow of six marrow-bones, and keep them warm by a fire or in an oven, then put to them some slic'd nutmeg, salt, the gravy of a leg of roast mutton, the juyce of two oranges, and some great oysters a pint, being first parboil'd, and mingle with them a little musk or ambergreese; then dish up the shoulder of mutton, and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters, and anchovies, blow off the fat, then put to the gravy a little white-wine, some oyster liquor, a whole onion, and some stript tyme, and boil up the sauce, then put it in a fair dish, and lay the shoulder of mutton on it, and the bottoms of the artichocks round the dish brims, and put the marrow and the oysters on the artichoke bottoms, with some slic't lemon on the shoulder of mutton, and serve it up hot.

_To roast a Shoulder of Mutton with Oysters otherways._

Take great oysters, and being opened, parboil them in their own liquor, beard them and wash them in some vinegar, then wipe them dry, and put to them grated nutmeg, pepper, some broom-buds, and two or three anchoves; being finely cleansed, washed, and cut into little bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff the shoulder, roast it, and baste it with sweet b.u.t.ter, and being roasted make sauce with the gravy, white wine, oyster liquor, and some oysters, then boil the sauce up and blow off the fat, beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce, and some slic't lemon on it.