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210. To stew Trouts.

Put two trout into a fair dish with some white Wine, sweet butter, and a little whole Mace, a little Parsley, Thyme and Savory minced, then put in an Anchovy and the yolks of hard Eggs; when your Fish is enough, serve it on Pieces, and pour this over it, and garnish your Dish with Lemon and Barberries, and serve them in: you may add Capers to it if you please, and you may do other Fish in this manner.

211. To boil Eels in Broth to serve with them.

Flay and wash your Eels and cut them in pieces about a handful long, then put them into a pot with so much Water as will cover them, a little Pepper and Mace, sliced Onions, a little grated bread, and a little Yeast, a good piece of sweet butter, some Parsley, Winter Savory and Thyme shred small; let them boil softly half an hour, and put in some Salt, with some Currans; when it is enough, put in vinegar and more Butter, and so serve it; Garnish your Dish with Parsley, Lemon and Barberries, put Pieces in your Dish.

212. To boil a Pike with Oysters.

Take a fair Pike and gut it and wash it, and truss it round with the tail in the mouth, then take white Wine, Water and Salt, with a bundle of sweet herbs, and whole Spice, a little Horse-radish; when it boils, tie up your Pike in a Cloth, and put it in, and let it boil till it swims, for then it is enough; then take the Rivet of the Pike, and a Pint of great Oysters with their Liquor, and some Vinegar, large Mace, gross Pepper, then lay your Pike in a Dish with Pieces, and then heat these just named things with some Butter and Anchovies, and pour over it; garnish your Dish as you please.

213. To make a grand Salad.

Take a fair broad brimmed dish, and in the middle of it lay some pickled Lemon Pill, then lay round about it each sort by themselves, Olives, Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans pickled, and little Cucumbers pickled, and Barberries pickled, and Clove Gillyflowers, Cow'slips, Currans, Figs, blanched Almonds and Raisins, Slices of Lemon with Sugar on them, Dates stoned and sliced.

Garnish your Dish brims with Candied Orange, Lemon and Citron Pill, and some Candied Eringo roots.

214. To roast Pig with a Pudding in his Belly.

Take a fat Pig and truss his head backward looking over his back, then make such Pudding as you like best, and fill his belly with it, your Pudding must be stiff, then sew it up, and roast your Pig, when it is almost enough, wring upon it the Juice of a Lemon, and when you are ready to take it up, wash it over with yolks of Eggs, and before they can dry, dredge it with grated bread mixed with a little Nutmeg and Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of hard Eggs minced.

215. To roast a Leg of Mutton with Oysters.

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with Pepper, Nutmeg Salt and Mace, then roast it and stick it with Cloves, when it is half roasted cut off some of the under side of the fleshy end, in little thin Bits, then take a Pint of Oysters and the Liquor of them, a little Mace, sweet Butter and Salt, put all these with the Bits of Mutton into a pan till half be consumed; then Dish your Mutton and pour this Sauce over it, strew Salt about the Dish side and serve it in.

216. To make a Steak-Pie.

Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay your Paste into your Baking Pan, and lay Butter in the bottom, then lay in your steaks, and a little large Mace, and cover it with Butter, so close it, and bake it; and against it is baked, have in readiness good store of boiled Parsley minced fine, and drained from the water, some white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie, and put in this Sauce, and shake it well, and serve it to the Table; it is not so good cold as hot.

217. To roast a Haunch or a Shoulder of Venison, or a Chine of Mutton.

Take either of these, and lard it with Lard, and stick it thick with Rosemary, then roft it with a quick fire, but do not lay it too near; baste it with sweet butter: then take half a Pint of Claret wine, a little beaten Cinnamon and Ginger, and as much sugar as will sweeten it, five or six whole Cloves, a little grated bread, and when it is boiled enough, put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is roasted, serve it in with Sauce, and strew salt about your Dish.

218. To roast a Capon with Oysters and Chestnuts.

Take some boiled Chestnuts, and take off their shells, and take as many parboiled Oysters, then spit your Capon, and put these into the belly of it, with some sweet Butter, roast it and bast it with sweet Butter, save the Gravy, and some of the Chestnuts, and some of the Oysters, then add to them half a Pint of Claret Wine, and a piece of sweet Butter and a little Pepper, and a little Salt, stew these altogether till the Capon be ready, then serve them in with it; Garnish your Dish as you please.

219. To roast Shoulder or Fillet of Veal with farcing herbs.

Wash your meat and parboil it a little, then take Parsley, Winter-savory, and Thyme, of each a little minced small, put to them the yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and Salt, add also some Suet minced small; work all these with the yolk of a raw Egg, and stuff your Meat with it, but save some, and set it under the meat while it doth roast, when your meat is almost roasted enough, put to these in the Dish, a quarter of a pint of White Wine Vinegar, and some Sugar, when your meat is ready, serve it in with this Sauce, and strew on Salt.

Tags: Recipes and Cooking