220. To make boiled Salads.

Boil some Carrots very tender, and scrape them to pieces like the Pulp of an Apple, season them with Cinnamon and Ginger and Sugar, put in Currans, a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and when they begin to dry put in more Butter and a little Salt, so serve them to the Table, thus you may do Lettuce, or Spinage or Beets.

221. To boil a Shoulder of Veal.

Take a Shoulder of Veal and half boil it in Water and Salt, then slice off the most part of it, and save the Gravy; then take that sliced meat, and put it in a Pot with some of the Broth that boiled it, a little grated Bread, Oyster Liquor, Vinegar, Bacon scalded and sliced thin, a Pound of Sausages out of their skins, and rolled in the yolks of Eggs, large Mace and Nutmeg, let these stew about one hour, than put in one Pint of Oysters, some sweet herbs, and a little Salt, stew them together, then take the bone of Veal and broil it and Dish it, then add to your Liquor a little Butter, and some minced Lemon with the Rind, a Shelot or two sliced, and pour it over, then lay on it some fried Oysters; Garnish your Dish with Barberries and sliced Lemon, and serve it in.

222. To boil a Neck of Mutton.

Boil it in water and salt, then make sauce for it with Samphire and a little of the Broth, vinegar, large Mace, Pepper and Onion, the yolks of hard Eggs minced, some sweet herbs and a little salt, let these boil together half an hour or more:

Then beat it up with Butter and Lemon; then dish your Meat upon Pieces, and pour it on; garnish your Dish with the hard Whites of Eggs and Parsley minced together, with sliced Lemon, so serve it; thus you may dress a Leg or a Brest of Mutton if you please.

223. To stew a Loin of Mutton.

Cut your meat in Steaks, and put it into so much water as will cover it, when it is scummed, put to three or four Onions sliced, with some Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put in sliced Bacon and some sweet herbs minced small, some Vinegar and Salt, when it is ready, put in some Capers, then dish your Meat upon Pieces and serve it in, and garnish your Dish with Barberries and Lemon.

224. To boil a Haunch of Venison.

Boil it in water and salt, with some Collyflowers and some whole spice; then take some of the Broth, a little Mace, and a Cow's Udder boiled tender and sliced thin, a little Horse-radish root sifted, and a few sweet herbs; boil all these together, and put in a little Salt, when your Venison is ready, dish it, and lay your Cow's Udder and the Collyflowers over it, then beat up your Sauce, and pour over it; then garnish your Dish with Lemon and Parsley and Barberries, and so serve it; this Sauce is also good with a powdered Goose boiled, but first larded.

225. To make white Broth with Meat or without.

Take a little Mutton broth, and as much of Sack, and boil it with whole Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is enough, or very near, strain in some blanched Almonds, then thicken it with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve it in with thin slices of white Bread:

Garnish with stewed Prunes, and some plumped Raisins.

This may be served in also with any meat proper for to be served with white Broth.

226. To make good stewed Broth.

Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a great Pot with water and a little Salt, when it boils, and is skimmed, put in some whole Spice, and some Raisins and Currans, then put in some Manchet sliced thin, and soaked in some of the Broth, when it is almost enough, put in some stewed Prunes, then Dish your Meat, and put into your Broth a little Saffron or red Saunders, some white Wine and Sugar, so pour it over your Meat, and serve it in; Garnish your Dish with Prunes, Raisins and fine Sugar.

227. To stew Artichokes.

Take the bottoms of Artichokes tenderly boiled, and cut them in Quarters, stew them with white Wine, whole Spice and Marrow, with a little Salt:

When they are enough, put in Sack and Sugar, and green Plumbs preserved, so serve them; garnish the Dish with Preserves.

228. To stew Pippins.

Take a pound of Pippins, pare them and core them, and cut them in quarters.

Then take a pint of water and a pound of fine Sugar, and make a Syrup, and scum it, then put in your Pippins and boil them up quick, and put in a little Orange or Lemon Pill very thin; when they are very clear, and their Syrup almost wasted, put in the juice of Orange and Lemon, and some Butter; so serve them in upon Pieces, and strew fine Sugar about the Dish sides.

229. To make a Salad with fresh Salmon.

Your Salmon being boiled and sauced, mince some of it small with Apples and Onions, put thereto oil, Vinegar, and Pepper; so serve it to the Table: Garnish your Dish with Lemon and Capers.

230. To roast a Shoulder of Mutton with Oysters.

Take a large Shoulder of Mutton, and take sweet herbs chopped small, and mixed with beaten Eggs and a little Salt, take some great Oysters, and being dried from their Liquor, dip them in these Eggs, and fry them a little, then stuff your meat well with them, then save some of them for sauce, and roast your Mutton, and baste it with Claret Wine, Butter, and Salt, save the Gravy, and put it with the Oysters into a Dish to stew with some Anchovies, and Claret Wine: when your meat is enough, rub the Dish with a Shelot, and lay your meat in it, and then put some Capers into your Sauce, and pour over it, so serve it in; Garnish your Dish with Olives, Capers, and Samphire.

Tags: Recipes and Cooking