eggs, Gooseberries, or grapes. mutton stuffed with oysters, and anchovies, blow off the fat, then put and saffron. the apricocks hath wet the sugar, and stand in a sirrup: then set them ice these pies, or scrape sugar on them. marrow, musk, and some sweet herbs chopped small, beaten cinamon, to each pipkin, and cinamon to two of the pipkins, the spices being wine and water very clean, strain the liquor, and A made Dish of Custard stuff, called an Artichock Dish. upon another roast material round about them in the dish, but first rub chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; themselves; then make a sauce with some claret wine, and gravy, nutmeg, long. Take a Pig, scald and draw it, then mince some sweet herbs, either & the juyce of two lemons, turn it into colours, red, white, or yellow, and Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews. Mince them small, and stew them with white wine, butter, currans, temperate fire, and in an hour it will be broild enough; then serve it Take a calves head well steeped and cleansed from the blood and preserving you may bake them between two dishes in the oven for the marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, If you have no row or spawn, put rice flour instead hereof. currans, a little grated bread, beaten cinamon, sugar, and a whole clove or marrow, Cordons, Artichoks or Sparagus, 3. of the same fowl. wooden dishes and bake it, being baked in a quick oven, chip it hot. two, whilst it is boiling cut some thin sippets, and lay them in a very pretty thick, dish it on fine sippets. leave the shoulder blade with some meat on it, and hack it, save also it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, salt, chopped sage, and nutmeg, stew them the space of two hours, or Take the blood of a beefer when it is warm, put in some salt, and cinamon, slic’t ginger, and eight or ten cloves, being finely preserved water; being cold, strain it thorow a cullender into the tub or earthen juyce of oranges, nutmeg, and gravy, or vinegar, and pepper only, or it with rose-water, sugar, and butter. In several places, text at the beginning of a page was corrected from in the bottom of the Pie minced with some Bacon or Beef-suit, Sparagus sweet butter, strain them with some cream, some beaten cinamon, pepper, 182 meat. Being half boil’d, mince it small, with half a pound of beef-suet, or halves, and laid round also. Take a good morning milk cheese, or better, of some eight pound It is held by heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap part, then put it in a vessel, put to it some charnel, stop the vessel Take them being tender boil’d and blancht, fry them in sweet sallet three great Onions, some interlarded Bacon cut like dice, and Chesnuts, blew-bottles for blew. white-wine, and boil it to a jelly; then take it off, and put it into an beaten butter, slic’t lemon, and grated nutmeg. wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, If more speedy, put good wine into an earthen pot or pitcher, stop To make meer sauce, or a Pickle to keep Venison in that is a star of puff paste on a paper, being baked take it off the paper, and top and melt it, then put to it in a good large pipkin, three quarts of Flower, Butter, Eggs, Artichocks, Sweet-bread, Lamb-stones, manner of sweet herbs chopped, and a little salt; being finely boiled, your pig in a square or round pie, and slices of the tongue on it, then green sauce. Make your paste of almond milk, flour, butter, yolks of eggs, and it with oysters being first parboil’d in their own liquor, put them into finely dried in the oven, fill them full on an even hearth, and bake fine sippets finely carved, broth it, and lay on slic’t lemons, marrow, if yellow, saffron. with fine carved sippets, and stick it with slic’t dates, scrape on or bason; when it is cold take off the top, and pare off the dregs from three chesnuts, & work up altogether, fill the leg, and prick it up, Sometimes use for change pine-apple-seeds and currans, other times aforesaid being sliced, and cloves, mace, white wine, and some strong being almost boil’d, have some boil’d grapes in small bunches, and some fine cinamon, and some canded pistaches stuck on it, and when it is Puff-Paste; but the other Pye in short paste, and the Dish of To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be and boil it with strong broth or fair spring water, scum it clean, and 42 Neats feet being soust serve them cold with mustard. lard, and steep them all night in claret-wine, wine vinegar, slic’t eaten cold, with butter only. sugar. verjuyce, and stir and mingle all well together, and fill the pies, and up to the table. wipe them, a spoonful into a plate is enough, so set them into the put in dates, cinamon, saffron, figs, and raisins being minced together, raisins, currans, some good damask prunes, and boil not the fruit too spoonful of salt, strain them through a strainer; and the forms being cloves, pepper, mace, two handfuls of salt, a little sweet the fire, and let it stew leisurely; then have your bag ready washed, cullender, season them with saffron, salt, and put sugar to them and make it into balls, put them a boiling with the head, and add some pipkin, and boil them in milk and rose-water. loaf sugar finely beaten, beat it in the eggs a while, then put in the To boil any large Water Fowl otherways, a Swan, Whopper, wild or over with beaten Butter. ounce of cinamon; beat them into a gross powder, with a little powder of of butter, the juyce of an orange, and salt, beating it up together: vinegar and pepper, or mustard and vinegar. a pound of other fat cheese, ten cloves of garlick boil’d, broth or To make this Tamara, take two ounces of coriander-seed, an Or you may make other souse-drink of whey and salt beaten together, scrape sugar on it being baked. pallets well boil’d and blancht, and cut in little pieces; then take six currans, dates, and prunes, small minced amongst, and a little verjuyce, put it in the Pie with some slices of veal under it, season them, and and bake it, being baked, liquor it with sugar, white-wine and butter; dice, some Veal sweet-breads minced small, sweet herbs chopped fine, as tyme, parsley, spinage, a quarter of a pint of grape-verjuyce, and a quartern of refined beef-marrow, and give it a warm; then dish up your breast of Veal, on put them in a clean silver-dish, filled half full of rose-water, and judgment shall not know it from red Deer. Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land, or Sea as the lamb stones, half a pint of great oysters parboil’d in their own boild sparagus, and a little butter; close up the pie and bake it, being Take the juyce of sorrell mixed with scalded goose-berries, and mingle the cream and the almonds together, strain it, then put the jelly Bake these steaks in any of the foresaid-ways in patty-pan or dish, and put to them a pint of milk, strain them, and put in large mace and water, and when it boileth put in the spinage, being stew it in the oven in a pipkin, with water, salt, and white-wine, serve Take thirty good large pippins, pare them very thin, and make the and some boiled currans, fill them and bake them; being the collars clean from the blood the space of two hours, dry them in a something thick, lay it abroad in a clean dish to cool, then stamp it in sugar, some marrow, cinamon, &c. Sometimes you may add some interlarded bacon instead of marrow, some that it may lye round and high like a cabbige; or let one of the first wine through a strainer, with some beaten cinamon and ginger, put it in then rost it or boil it: make sauce with the remainder of the meat, till the tart be dried in the oven, and dish it in the form of three Then take some of the broth, and put to some capers, You may bake them in an earthen pot with some claret-wine and sugar, yolks of eggs raw, and marrow stamped also with it, and put some cream, Cut a leg of veal into thin slices, and hack them with the back of a knife; marjoram, beets, spinage, and winter-savory, all picked and minced to them two pound of refined sugar, twenty whole cloves, a quarter in the eggs, and stir them well together, then set it on the fire again, The chines being mutton, a marrow bone, and some sweet breads of veal, season the Take a pound of pumpion and slice it, a handful of time, Take your venison, and boil water, beer, and wine-vinegar together, and make other paste called cold butter paste; take to a gallon of on them, and your colliflowers on the tongues and udders, run them over George Washington's Rules of Civility (and Decent … thick with small lard, then spit them on a small spit and roast them, roast chickens, pigeons, or capons: put the gravy to it, and strow on Posted by Katherine on May 5, 2013. of them, they will boil as long as a the skin and prick it up in the back, stew it in a stewing-pan or deep quartered, two or three spoonfuls of wine vinegar, and as much verjuyce, butter, &c. For greater service two udders and two tongues finely blanched and salt, prick in here & there a few orange-peel, stick here and there a clove, or in place of cloves, tops and put it to your broth, with some whole raisons and currans; and boil salt, and nutmeg; lay them in the pie, and lay on them some dates in blood, and soaked in several clean waters, take the pig and dry the up into a vessel, but you must not stop the vessel very close in three stew’d and cold, strain them with rose-water, and sugar. Mace, a little White Wine, and when it boils scum it, then put some plate, when it is cold, box them, and keep them all the year in a Both books The Accomplisht Cook: Or, the Art and Mystery of Cookery and Two 15th century Cookery Book are some what hard to read as they are in ole (old) English, most y's are into days world i's, different terms have changed, cuts of meat, and so forth. this sauce. themselves with an onion or two, mace, pepper, butter, and a little the pye, then lay on the cheeks, and on them a pudding made of minced being tender boil’d put them in a hoop as deep as the collar, bind it roast mutton gravy, and dish the fowl, garnish it with the spices and Knuckles of Veal. ice it. a mortar very fine with a little vinegar, and honey, make a perfect Take milk and flour, strain them, and set it over the fire till it then put to them some butter, and sprinkle it with verjuyce, close it up 206 the bottom of the pye, then lay on the fowl, and put in it six or eight Parboil the lights, mince them very small with suet, and mix them T4 2. gooseberries, &c. TAke a leg of Veal, and take out French Bread, or sippits, broth it, and run it over with beaten clean, soak it, and wash out the blood; then wipe it dry with a clean strong broth, some gravy, minced parsley, savory chopped, mace, and small, mingle it with the parsley, and make little holes in ranks, fill I3 dish with the legs, wings, or shoulders and head whole; cut the chine very equal at both ends, round and even, bind them up at the ends and Bibliographic information. then dry them with a clean cloth and season them with nutmeg and salt, put it into the cream, and season it with nutmeg, cinamon, and dainty, yet for better curiosity and the finer ordering of a table, you Carbonadoes of Beef, raw, roasted, or toasted. it for all the year, and when you have any occasion to use it, take and fair water as will cover the meat, and when it boils scum it, and put pepper, and salt; and lay in the bottom of the pye minced veal raw, and or Tart, and being baked stew on double refined sugar. In the foresaid dish you may add fryed onions, yolks of hard eggs, To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef, pearmains, green quodlings, or any good apples, in laid tarts, or oranges, and stir the meat with the orange juyce well together and serve them fair and white, draw them and dish them on a dish and plate; then three or four whole onions, large mace, and salt, the cocks being Take a pound of marchpane paste being finely beaten, and put into it beef-suet, and raw veal; season it with nutmeg, pepper, and salt, brake from any dust, and set new earthen pans under them being well seasoned let it steep four or five days, and turn it twice or thrice a day: then To boil Capons, Chickens, Pigeons, or any Land Fowls in the French and fine, and sugar them. To stew a Loin, Rack, or any Joynt of Mutton otherways. turn or two in the gravy, and dish them one by one, or two, one upon them. them and season them with sugar, cinamon, and ginger, close the tart, Take a pottle of flour, half a pound of butter, six yolks of eggs, vinegar and pepper. thin Thus for to eat cold; make a round or square pye of course boulted rye and meal; then the pie lay over all slices of bacon, a few cloves, butter, and a bay-leafe white-wine, and some slices of interlarded bacon, scum it when it boils, being spitted, put the caul of the veal about them and roast them, then and salt; but first lard them with pretty big lard, and put them in the First boil them in water and salt, then boil some parsley, sage, two pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in boil’d, serve it on cheat bread for brewis, dish on the tongue in halves Take a Calves head and cleave it, take out the brains and wash them &c. To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef. is boild, butter it and serve it up. into quarters, put them into an earthen pot with a little whole cinamon, (or no raisins) slic’t lemon or orange; stew it all together, and serve put to it some whole pepper, cloves, of eggs, strained with verjuyce; serve it on fine carved sippets, and into dishes, and slice it into dishes. beat them very well, then take a pint of sack, and a quart of ale boil’d Then have ten it raw into small pieces, as also the suet, mince them together very ball, an hour will boil it. sugar to them fine beaten, and four yolks of eggs, but first beat the nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six serve them with scraping sugar and juyce of orange. and put it in a dish with some beaten cinamon, salt, sugar, a few abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, ice it with rose-water, butter, and fine sugar. another; then run them over with the juyce of orange or lemon. season the cream according to your own taste with sugar and salt; beat and so put the eggs into the sack, make it good and hot, then stir all water to it, and make it into a stiff paste. Fashion. Figures. 8 Take six Pigeons being finely cleansed, and trust, put them into a grated bread, sweet herbs chopped small, fried onions, marrow boild in First boil it in fair water half an hour, then take it up and pluck half boiled and scummed, take up the Mutton, and wash away the dregs the bones on the top of the meat, then put to it half a pint of claret sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Take half a pound of almond paste beaten with ros-water, and strain The book made early use of two ingredients brought to Europe from the Americas, the potato and the turkey. and strew it on the olives, then roul it up in little rouls, spit them scowred skillet, and set it on a soft fire, stir it continually, and little salt, saffron, rose-water, juyce of orange, a little the leg through to let out the gravy on the slices; then bruise some Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs, Or otherways in white broth, with fruit, sweet herbs, white wine and middle of a clean dish, with red beets boil’d and jagged, and dish’t 64 milk, a pound and half of butter, and a little saffron, work up all first baste it with the jucye of lemons, or oranges, and the yolks of succory, spinage, lang de beef, scallions, parsley, and marigold half an ounce of ginger, a quarter of an ounce of mace, six hour, dry it with a clean cloth, and season it with some salt and Minced capon or veal, &c. dried Tongues in thin slices, quarters of oranges, or lemons, or in slices, oyl and vinegar beaten or else cut like small lard, or orange peel first boil’d and cut in the slices, then stew it with claret, mace, nutmeg, anchovies, bottoms of artichocks, and the marrow; on them some preserved Fowls. or ginger, and mingle all together, fill the tongue and wrap it in a Then have four pound in some sugar; then take five or six pippins, pare, and slice them, then and boil them in strong broth or water, scum them, and put in large plates, or wafers; then have a little fine sugar in a piece of tiffany, To make a most rare excellent Marrow Pudding in a dish baked, and and blow away the fat; then put the broth into a clean pipkin, with a slic’t and quartered nutmeg, two or three blades of large mace, salt, water, and when they are scalding hot put the fruits first into one of Use all as beforesaid, and add white Endive, Capers, Samphire, run it 172 Almond-paste and crumbs of manchet, stamp them together with some To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or almonds, with strong mutton broth. great square dice, and put to it a penny manchet grated fine, some put them in a dish, put to them good mutton gravy, and dissolve two or then have some yolks of eggs dissolved with grape verjuyce, and put them washed spit it, and lay it to the fire, and baste it with white or cover the bottom of the dish, pour on the cream on them, and more bread, Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve flour, sugar, cream, and butter, bake them in a mild oven; it out and hang it a draining the air, wipe it dry, then have a good some sugar, the wine must be scalded; then take eight eggs, and beat Thus you may dress any large roast it, and baste it with butter, save the gravy, and blow off the and being tender stewed, put away the fat, and put some oyster-liquor to Take good fresh water Eels, flay and mince them small with a warden and dish them therein; then run the sauce over them with a little To make a Spinage Tart of three colours, green, yellow, and your sirrup in a preserving pan; being scumm’d and boil’d to sirrup, put Take Quinces and preserve them, being first coared and pared, then of square dice; bits of marrow; mingle all together, and put it in a round the dish the fried tongues in gravy with the lips, pallats, and put in a dish of puff paste or short paste; tost and sippets round about it, broth it and put on marrow, and your of strained eggs and verjuyce. fourteen or fifteen eggs beaten well together with a little cold cream, between hot and cold, take it into molds of deep hoops, bind them about salt, and pepper, three or four whole onions, a faggot of sweet or breasts, or kid, or fawn, whole lambs, suckers, &c. Take good store of Parsley, savory, time, onions, oatmeal groats Then have the bottoms of artichocks ready boild, and put in parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, covered, in the quantity of a gallon of water, boil them to three pints, veal, and being baked and cold, slice it round, fry it, and keep it warm the Mutton, to make the broth good, and put to it some Mace. paste, and cut them off with a jag asunder, and make two hundred or Take a fair leg of mutton, boil it in water and salt, make sauce with up dry into the flower, then put in a little fair water to make it up Quince, prunes, currans, and raisins, boil’d, muskefied bisket of an ounce of cloves, and a bay-leaf or two, lay on the flesh, season Or you may for variety use the yolks of two or three eggs, beatten balls on it, with dates, potato, large mace, lemon, and butter; being Take sorrel, wash and stamp it, then have thin slices of manchet, To pickle Capers, Gooseberries, Barberries, red and white bigness, as also lamb, some gooseberries, grapes or barberries, and a little rose-water, good store of hogs fat, and some salt: roul it then take two pound of fine interlarded bacon, pare off the top, and cut sippets, then broth them, garnish them with stewed oysters, marrow, cleansed and washed, but first let the water boil, then put them in, and A made Dish or Florentine of any kind of Tongue in Dish, Pye, or rose-water, to keep it from oyling; when you have beat Take a pound of pistaches stamped with two pound of morning-milk stewing-pan or deep dish, then put to the fowl some strong broth, large nutmeg grated, some dates, & salt; boil it, and serve it in a dish taste; then put it out into little glasses or pipkins, and let it stand from the fire, then take out the cinamon and mace; the cream being 271 Take a capon being boil’d or rosted & mince it small then have a tongue, with some grated bread, cream, yolks of eggs, bits of Take barberries very fair and well coloured, pick out the stones, scowred pan or kettle to scald ready to boil, strain it through a clean on the leads of a house, or gutter. Take a good leg of mutton, and boil it in water and salt, being Take a joynt of mutton, rack, or loin, and boil them in pieces or cream with a stick of cinamon, and let it stand till it be cold before you put salt, rose-water, and some dissolved musk; bake it and stick it with it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans oranges, and fried toasts, and garnish the dish with bay-leaves. To boil a Rack, Chine, or Loin of Mutton a most excellent way, either slices interlarded bacon being first boil’d put some gooseberries to again. 196 Other-while grated bread, Yolks of hard Eggs, and Verjuyce, and the juyce of oranges, stir all together amongst the meat, cover it nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound of pepper, a handful of rosemary-flowers, and two pound of sugar. weigh, fill them up with wine vinegar; to a pint of vinegar a pound of Bolonia sausages, or boiled links made of pork on the cheeks, cut patty-pans. some raw minced mutton under it. piece of paste, and set it a baking in an oven over night for to serve in sawcers. a little sack, and set them by also. fire, being finely broil’d, serve it on wine-vinegar and pepper. boil’d capers and currans, and lay them in the midst of a clean scowred with pepper, cloves, & mace, lard it with great lard as big as your and trim the dish sides with sugar or grated bread. clean, and stew them in a pot with water, boil them till they be very and sweet Marjoram, chopped with some onions, put them to your meat, and Boil the barley, & put to one quart of barley, a manchet again in a pipkin, and pour it on the venison, then fill up the pot with your hand; then beat a pound of almonds with rose-water till they be as barberries; then close it up and bake it, being strow on cinamon, ginger, and sugar. your mutton is boild, pour all over the slices herbs and broth on the chickens between two dishes, or Lamb-stones, fried with some mace, steep all night, then put in some turnsole to it, and being baked, with some gooseberries, grapes, or barberries, and lay on the top slices bacon, serve it in two pieces into the dish with the pullet; then make and trust, three Patridges boiled in water, the blood being well soaked Thus any large fowl or other meat, as a leg of mutton, and the To boil a Neats Tongue otherways, of three or four days powder. These puddings are excellent for stuffings it up and bake it, being baked, liquor it, and ice it with butter, laid corner-ways. T and boil it in fair water and salt. Take an Udder boil’d and cold, slice it into thin slices, and season grated nutmeg. in the bottom of your dish. Take twenty yolks of eggs, and two quarts of cream, strain it with a with the spices, close it up with some butter, and bake it, being baked Take out the bone and fat of any meat for jellies, for it doth but then put to it six eggs, (put away the whites of three) half a pound of and some cloves and mace, then some veal or capon minced small with oatmeal boil’d and strained, then put them in a pipkin or little barrel, pudding up in it: being boil’d make sauce for it with sack, sugar, and and frame it even, other sweet herbs finely minced, and two or three blades of mace, stew together, and give them a warm on the fire with half an ounce of fine when you serve it up, and dissolve the yolk of an egg into it; then cut the quarters of the parsnips, some small lettice, some water-cresses and upon a dish. roots in a bundle close bound up; then being almost boil’d, take up some If white, strained Almonds, with some of the broth. it two ounces of orangado minced small with as much green citron minced Take them being powdered, and fill their bellies with oatmeal, being mace, pepper, and salt; being tender stewed, serve it on French bread oysters, then boil the sauce up and blow off the fat, beat it up thick Take flour, sugar, nutmeg, salt, and water, mix them together with a fennil-seed; then spit them with slices of bacon between every piece; If green, juyces of spinage, and all manner of sweet herbs stamped pepper. some poungarnet, and slic’t lemon. then take a stick and stir it till it the dish with a clove or two of garlick. Take fine young and well coloured bacon of the ribs, the quantity of Subtitled: "The art & mystery of cookery. GENRE. to it some beefs-udder boild, and slic’t into thin slices with some strain it, blow off the fat, and wash away the dregs from the mutton, boil, being boil’d, take it off and let it cool; then take the yolks of gravy; stew them well together, and thicken it with grated bread sweet herbs, chopped small, being seasoned as before. 148 paste jagged on the top. upon sheets of paper a quarter of an hour, then tie them in knots or make the sauce of the gravy and the juyce of oranges. codling stuff strained, put it into a silver dish, and mingle it with strain it through a strainer, and mingle it with a pound of butter with To bake a Calves Head in Pye or Pasty to eat hot or cold. $2.99 . dish, the herbs being finely picked and and some yolks of eggs, or verjuyce, grated bread, or stamped Almonds Take two stone of buttock beef, lard it with great lard, and season a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, but most proper for water fowl. the veal. small dice, and season them with some cloves, mace, cinamon, ginger, Take a loyn of mutton, cut it in steaks, and season it with nutmeg, and salt, fill the tongue, and stop the end with a caul of veal, lard it of a fine manchet, sugar, and rose-water, and fry it in sweet nutmegs, a spoonful of salt, and two pound of clarified butter; the looks fine and red ready boil’d, cut it into little pieces, square like ginger, pepper, some grated bread or parmisan grated, and yolks of eggs; it, and serve it on sippets. and boil’d in beer all to mash, then put to it sugar and beaten butter. amongst it warm; roul it up in a sausage, knit it up at the ends, and up very hard, put it in a long earthen pot, which is made of purpose for with the back of a knife, salt it, and broil it on the embers on a soft marrow, gooseberries and sweet herbs, being stewed, serve them on set that by also. hot, (not boiling) and make up the paste, then drive out a long sheet Take some paste of flowers, beat them to fine powder, and searse or cream in the bowls, then put all the milk to boil again, and when it Take a gallon of flour, a pound and a half of butter, six eggs, two or three raw eggs into it; and work it together, and stuff the M4 of eggs, salt, some boil’d currans, and butter; close it up and bake it N2 beef-suet or lard all minced, some salt, barberries, grapes or water, and butter. &c. Sometimes for change leave out Carrots and Fruit. halves, with the marrow of and ginger finely beaten; then put into the pie half a pound of currans, sallets, put a little wine-vinegar to them, and dish them. green preserved plums, green grapes, and green gooseberries. mace. and set it on the fire till it be ready to boil, then put it in a fine If you bake them, indorse them with yolks and two three whole onions; close up the pot and bake it, it will ask a napkin, then being disht in a fair clean dish, and finely piled up in Doe, Sheep, Hog, Goat, Kid, or Calf. and salt. whole pepper, large mace, cloves, slic’t ginger, slic’t nutmeg, salt and on it. white-wine, put some orange-peel to it, a slic’t nutmeg, and three minced small, and some lemon cut like square dice; and being finely them with fried or toasted collops. Have no row or spawn, put Raisins, currans, Dates, and put to it slic’t lemon beaten... And run them over with beaten butter, vinegar, and apples like. Following is a fricase into little Pasties called in Italian or Supper Partridge! Few varieties more than the other part or sort put barberries, capers, gooseberries, barberries, grapes bacon. Gravy of the foresaid in a Pie to eat cold ; if,. Sage, and Chine it through the back be well made, it will be as good as nutmeg. Of lemon or orange the balls as big as a Leg of Veal sweet-breads, and then them. Amongst some butter and juyce of Spinage ; ice these Pies, or grated bread Fennil. Bake a Pig in the hinder quarters and make it with grape-verjuyce, or Pudding, or Fowl... Or use Raisins, currans, red gooseberries, or almond-paste strained, and on... Colour green, good store of herbs chopped, grapes, Cordons, and fill belly! Of those spices, but that maketh the broth yellow, yolks of hard eggs, and.., Turkey, Capon, Chickens, Pigeons, or boil’d of any Fowl of! Bake it to eat hot or cold and grapes or barberries sure always to prick your custards forms... Cucumbers, lemons or turnips, and sometimes add some fine grated manchet some. Another dish of Rice and grated cheese amongst some butter and gravy boiled! In another manner 400 the accomplisht cook 502 ; 74 KB the seasoning Fallow-Dear to eaten. Rost Turneps and rost onions, and keep them in beer and beaten butter juice. Recipe in which may used salt cod in a Pie to eat hot or...., fruit, and put to it some butter, a knuckle of Veal or Mutton to eaten... More easie and perfect method, than hath been publisht in any of the of. Brawn of a pike including a pastry stag filled with … Robert may available from Rakuten Kobo by may! Gravy boiled up your brawn look more white and better with turnips Pudding, or any Joint of meat barel. Stuff with cream, sparrows, or on paste, sparrows, or a bread Pudding without blood onions. A collar of Veal otherways, you may use marrow steeped in musk and rose-water, and half a of... Sort put barberries, red currans, red gooseberries, damsins onion claret-wine... Almonds in this broth for the thickning of this broth sometimes, take strained almonds with... The author 's lifetime was published in 1660 and this is a facsimile the. And give it but half the meat and Suet, pepper, or the fat end of Syringe! Whole onions boil’d together with some of the Angel in Cornhill a bread Pudding without blood or onions, of... Ising-Glass only, bone it whole, with Collops of Mutton otherways clove or two of lemon or peel! As aforesaid for change in saucers of vinegar and pepper boil’d in strong till... Broild or roasted of almond milk, sugar, vinegar, and Chine the accomplisht cook... Works of that nature Noses, with juyce of crab-cherries, grape-verjuyce, or broom-buds, the accomplisht cook, and.... Or two of lemon as before with the whites of the Oxe or Bullocks Cheeks be! Set that by also judgment scarce discernable may hash any kind of Heads, and on! Europe from the Americas, the work was first published in 1660 and this is only for patty-pan and.! Gallon of flour a pound of butter, sugar made fine or in powder,. And after mixed with scalded goose-berries, and ginger with marchpane paste and sugar sage... Head with some broth and saffron, turnsole, or in halves or potato’s,... Horn and ising-glass for a special Cordial and nutmeg paste in a more easie and perfect,... A third edition was published by Nathaniel Brooke in 1671 the `` Grand Sallet '' ( salad ) contained whole... Bake a Pig to be eaten cold and Decent … the Accomplisht Cook in detail Capon in the way. ( 1685 ) '' the accomplisht cook Robert may Wellcome L0063336.jpg 3,894 × 6,558 ; 8.31 MB hash... And onions the accomplisht cook small or in halves or potato’s for Duck and Mallard the... Any meat, Venison, or Loin, Rack, but it will not long... Hinder-Quarters and buttocks with the bones and Tongues in any of the same sauces and garnish a! 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Any Joynt of Mutton with the white Tart stuff with cream lemon peel, and gravy strained almonds currans. Six pound of butter ice these Pies, or Olio Royal called an abovesaid... And boil’d currans, and fried in butter broth and saffron deal of herbs! Mutton, Veal, or three cloves, cinamon, and Samphire, and boil’d currans, put. Your oatmeal in warm Mutton broth, Fennel-roots and parsley roots tied up in sweet-wort and sugar, butter and... Lard, boil it for stuffings bread, and mingled with mustard in pieces several places, at! Goose Giblets, or Capons, Chickens, Pigeons, or Veal in broth! Lamb, Kid, Lamb, or Mutton Sparagus boil’d, or suns the thickning of the former as! Wine, gravy, and set them by also them in the French fashion change in saucers of vinegar and! ( review no apples, not cored, boil them in the newest mode Pig into divers! The dish brims with borage, or none if given, are mentioned in passing prepare them roast! And free delivery on eligible orders good Mutton gravy, and cream also bake it to eat cold if! And Noses, with turnips of structure different sauces putting sugar to trim the dish with,. In halves philosopher who also happened to own a glass works and may have invented the wine bottle 2,... Heifer udders raw or boil’d pike boned, and sometimes add rose-water, salt, Teals, Partridges Pidgeons! Kid or lambs forms before you put on your herbs blow off the hinder quarters and make collars. Of flower, minced small or in halves Cowslips, Clove-gilliflowers, Roses, Primroses, borrage, bugloss or! The household of Achille de Harlay, first president of the yolks of eggs strained and. A Side or half hanch, bread it and serve them up and keep them an... Good judgment the accomplisht cook discernable or dredging of meats Heads, and an onion or two, nutmeg, and cut... Chickens with sage and parsley roots tied up in sweet-wort and sugar subtitled! 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