Part 43 (1/2)
_To bake Chickens or Pigeons._
Take either six pigeon peepers or six chicken peepers, if big cut them in quarters, then take three sweet-breads of veal slic't very thin, three sheeps tongues boil'd tender, blanched and slic't, with as much veal, as much mutton, six larks, twelve c.o.c.ks combs, a pint of great oysters parboild and bearded, calves udder cut in pieces, and three marrow bones, season these foresaid materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chesnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little b.a.l.l.s or rouls, put them in the pie, and put in a little mutton-gravy, some artichock bottoms, or the tops of boild sparagus, and a little b.u.t.ter; close up the pie and bake it, being baked liquor it with juyce of oranges, one lemon, and some claret wine, shake it well together, and so serve it.
_To Make a Chicken Pie otherways._
Take and truss them to bake, then season them lightly with pepper, salt, and nutmeg; lay them in the pie, and lay on them some dates in halves, with the marrow of three marrow-bones, some large mace, a quarter of a pound of eringo roots, some grapes or barberries, and some b.u.t.ter, close it up, and put it in the oven; being half baked, liquor it with a pound of good b.u.t.ter; a quarter of a pint of grape-verjuyce, and a quartern of refined sugar, ice it and serve it up.
Otherways you may use the giblets, and put in some pistaches, but keep the former order as aforesaid for change.
Liquor it with caudle made of a pint of white-wine or verjuyce, the yolks of five or six eggs, suger, and a quarter of a pound of good sweet b.u.t.ter; fill the pye, and shake this liquor well in it, with the slices of a lemon. Or you may make the caudle green with the juyce of spinage; ice these pies, or sc.r.a.pe sugar on them.
Otherways for the liquoring or garnis.h.i.+ng of these Pies, for variety you may put in them boil'd skirrets, bottom of artichocks boil'd, or boil'd cabbidge lettice.
Sometimes sweet herbs, whole yolks of hard eggs, interlarded bacon in very thin slices, and a whole onion; being baked, liquor it with white-wine, b.u.t.ter, and the juyce of two oranges.
Or garnish them with barberries, grapes, or gooseberries, red or white currans, and some sweet herbs chopped small, boil'd in gravy; and beat up thick with b.u.t.ter.
Otherways liquor it with white-wine, b.u.t.ter, sugar, some sweet marjoram, and yolks of eggs strained.
Or bake them with candied lettice stalks, potatoes, boil'd and blanch'd, marrow, dates, and large mace; being baked cut up the pye, and lay on the chickens, slic't lemon, then liquor the pye with white-wine, b.u.t.ter, and sugar, and serve it up hot.
You may bake any of the foresaid in a patty-pan or dish, or bake them in cold b.u.t.ter paste.
_To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold._
Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some b.u.t.ter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of b.u.t.ter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified b.u.t.ter.
Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.
Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil'd skirrets or pieces of artichocks, grapes, or gooseberries, _&c._
_To bake Pigeons wild or tame, Stock-Doves, Turtle-Doves, Quails, Rails, &c. to be eaten cold._
Take six pigeons, pull, truss, and draw them, wash and wipe them dry, and season them with nutmeg, pepper, and salt, the quant.i.ty of two ounces of the foresaid spices, and as much of the one as the other, then lay some b.u.t.ter in the bottom of the pye, lay on the pigeons, and put all the seasoning on them in the pye, put b.u.t.ter to it, close it up and bake it, being baked and cold, fill it up with clarified b.u.t.ter.
Make the paste of a pottle of fine flour, and a quarter of a pound of b.u.t.ter boil'd in fair water made up quick and stiff.
If you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, pie, or patty-pan, and make cold paste of a pottle of flour, six yolks of raw eggs, and a pound of b.u.t.ter, work into the flour dry, and being well wrought into it, make it up stiff with a little fair water.
Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.
Sometimes for variety make a lear of b.u.t.ter, verjuyce, sugar, some sweet marjoram chopped and boil'd up in the liquor, put them in the pye when you serve it up, and dissolve the yolk of an egg into it; then cut up the pye or dish, and put on it some slic't lemon, shake it well together, and serve it up hot.
In this mode or fas.h.i.+on you bake larks, black-birds, thrushes, veldifers, sparrows, or wheat-ears.