188. To boil a Capon with Rice.

Truss your Capon and boil him in water and salt, then take a quarter of a pound of Rice, first boiled in Milk, and put in with some whole Spice and a little Salt, when it is almost enough put in a little Rosewater, and half a pound of Almonds blanched and beaten, strain them in, and put in some Cream and Sugar, then when your Capon is enough, lay it in a dish, and pour the Broth thereon; garnish your Dish as you please, and serve it in.

189. To boil a Capon with Pippins.

Parboil your capon after it is trussed, then put it into a pipkin with Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, a little Nutmeg and Dates stoned and sliced, then put in a quarter of a pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and a little water, and put them in, then lay your Capon into a Dish, and lay some Naples biscuits for Pieces, then bruise the yolks of eight hard Eggs and put into your Broth, with a little Sack, and pour it over your Capon; Garnish your Dish and serve it in.

190. To boil Chickens with Lettuce the very best way.

Parboil your Chickens and cut them in Quarters, and put them into a pan with some Mutton Broth, and two or three sweet Breads of Veal, and some Marrow, and some Cloves, and a little Salt, and a little Lemon Pill; then take good store of hard Lettuce, cut them in halves and wash them, and put them in; then put in Butter and Sack and white Wine, with a little Mace and Nutmeg, and sliced Dates, let all these stew upon the Fire, and when they be enough, serve them in with Toasts of white Bread for Pieces; Garnish the Dish with Lemon and Barberries, and what else you please; thus you may do Pigeons.

190. To boil a Rabbit with Grapes or with Gooseberries.

Truss your Rabbit whole, and boil it in some Mutton Broth till it be tender;

Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put these to the Rabbit with some large Mace; a Fagot of sweet Herbs and a little Salt and some Butter, let them boil together a while, then take your Rabbet and lay it in a Dish and some Pieces, then lay over it some Grapes or Gooseberries, scalded with Sugar, and pour your Broth over it.

191. To boil a Rabbit with Claret Wine.

Boil a Rabbet as before, then slice Onions and a Carrot root, a few Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley, Barberries picked, large Mace, Nutmeg and Ginger, put all these into a pan with the Rabbet, half a Pound of Butter, and a Pint of Claret Wine, and let them boil together till it be enough, then serve it upon Pieces.

192. To boil a wild Duck.

Truss and parboil it, then half roast it, then carve it, and save the Gravy, then take Onions and Parsley sliced, Ginger and Pepper, put the Gravy into a pan, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in butter and sugar, and serve it in upon Pieces.

193. To boil a tame Duck.

Take your Duck and truss it, and boil it with water and salt, or rather Mutton broth, when it hath boiled a while, put in some whole Spice, and when it is boiled enough, take some white wine and butter, and good store of Onions boiled tender in several waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Dish, and heat these things together and pour over it; and serve it; garnish the Dish with boiled Onions and Barberries.

194. To boil Pigeons with Capers and Samphire.

Truss your Pigeons, and put them into a pan with some Mutton broth and white Wine, a bundle of sweet herbs, when they are boiled, lay them into a Dish, then take some of the broth with some Capers and Lemon sliced, and some butter, heat these together and pour over them; then fry thin slices of Bacon, and lay upon them, and some Samphire washed from the Salt, and some slices of Lemon; Garnish your Dish with the same and serve it in.

195. To boil Sausages.

Take two pounds of Sausages, and boil them with a quart of Claret Wine and a bundle of sweet herbs, and whole Cloves and Mace; then put in a little Butter, when they are enough, serve them in with this Liquor and some Mustard in Sawcers.

196. To boil Goose Giblets.

Boil them with water and salt, and a bundle of sweet herbs, Onions and whole spice, when they are enough, put in vinegar and Butter, and some Currans plumped, and serve them upon Pieces.

Thus you may dress Swans Giblets.

197. To boil Giblets with Roots and good Herbs.

Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet herbs, Turneps and Carrots sliced, with good store of Spinage and a little salt; when they are enough, serve them upon Pieces.

And add to the Broth some vinegar and the yolks of Eggs; Garnish your Dish with Parsley and pickled Barberries.

Tags: Recipes and Cooking