The accomplisht cook Part 9

Otherways stew them with strong broth and White-Wine, put it in a Pipkin to them, sc.u.m it, and put to it some Oyster-Liquor, Salt, whole peper, and a bundle of sweet herbs well bound up, some Mace, two or three great Onions, some interlarded Bacon cut like dice, and Chesnuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, b.u.t.ter, Time and two or three great Onions; sometimes Grapes.

Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and Chesnuts, _&c._

_Stewed Broth._

To make stewd Broth, the Meat most proper for it is.

_A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton or a knuckle of Veal._

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones, a Capon, boil them in fresh water, and sc.u.m them; then put in a bundle of sweet herbs well bound up or none, large Mace, whole Cinamon, and Ginger bruised, and put in a littlerag, the spice being a little bruised also. Then beat some Oatmeale, strain it, and put it to your broth, then have boil'd Prunes and Currans strained also and put it to your broth, with some whole raisons and currans; and boil not your fruit too much: then about half an hour before you dish your meat, put in a pint of Claret Wine and Sugar, then dish up your meat on fine sippits, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and Sugar.

You may add to the former Broth, Fennel-roots and Parsley roots tied up in a bundle.

_Stewed Broth new Fas.h.i.+on._

Otherways for change; take two Joints of Mutton, Rack and Loin, being half boiled and sc.u.mmed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun being strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a warm, and serve it on fine carved sippits.

_To stew a Loin or Rack of Mutton, or any Joint otherways._

I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a f.a.ggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the s.p.a.ce of two hours, turn them now and then, and serve them on sippets.

II.

Otherways for change, being half boiled, chop some sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic't Lemon and beaten b.u.t.ter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cuc.u.mbers, Samphire, _&c._

VI.

Otherways, stew it between two dishes with fair water, and when it boils, sc.u.m it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, spinage, sorrel, savoury, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten b.u.t.ter, or stew it thus whole.

Before you put on your Herbs blow off the fat.

_To boil a Leg of Mutton divers ways._

I.

Stuff a Legg of Mutton with Parsley being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.

II.

Otherways: boil it in water and salt, not stuffed, and being boiled stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it make sauce with the Gravy and beaten b.u.t.ter, with Lemon and grated Nutmeg.

III.

Otherways, boil it in water and salt, being stuffed with parsley, and make sauce with large mace, gravy, chopped parsley, b.u.t.ter, vinegar, juice of orange, gooseberries, barberries, or grapes and sugar: serve it on sippets.

IV. _To boil a Leg of Mutton otherways._

Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef-suet, some salt and nutmeg.

Then being almost boiled, take up some of the broth into a Pipkin, and put to it some large mace, a few currans; a handful of French Capers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finely boil'd, dish it on carved sippets, broth it, and run it over with beaten b.u.t.ter, and lemon shred small.

V. _Otherways._

Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-b.u.t.ter, and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't lemon.

Garnish the leg of mutton with the same garnish, and run it over with beaten b.u.t.ter, slic't lemon, and grated nutmeg.

_To boil a leg of Veal._

1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt, and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil'd and put in beaten b.u.t.ter, boil'd marrow and mace. Then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursely minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it to your broth to make it green, and give it a warm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some Goosberries, or Barberries, beaten b.u.t.ter and lemon.

2. _To boil a Leg of Veal otherways._

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, sc.u.m it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being almost boil'd, take up some of the broth in a pipkin, and put to it some Mace, Raisins of the sun, gravy; stew them well together, and thicken it with grated bread strained with hard Eggs: before you dish up your broth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a warm and dish up your leg of veal on fine carved sippets: pour on the broth and run it over with beaten b.u.t.ter.

3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._

Boil it in a pipkin, put some salt to it, and sc.u.m it; then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; and being fine and tender boil'd, put in some saffron and serve it on fine carved sippets, with the rice over all.

4. Otherways with past cut like small lard, boil it in thin broth and saffron.