The Queen-like Closet or Rich Cabinet Part 28

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 b.u.t.ter, 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 Pipkin 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 Limon sliced, and some b.u.t.ter, 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 Limon; 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 b.u.t.ter, 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 Verjuice and b.u.t.ter, and some Currans plumped, and serve them upon Sippets.

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 f.a.ggot of sweet herbs, Turneps and Carots sliced, with good store of Spinage and a little salt; when they are enough, serve them upon Sippets.

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

198. _To smoor a Neck of Mutton._

Cut your Steaks, and put them into a Dish with some b.u.t.ter, then take a f.a.ggot of sweet herbs and some gross Pepper and a little Salt, and put them to them; cover your Dish, and let them stew till they are enough, turning them sometimes, then put in a little Claret Wine and Anchovies, and serve them upon Sippets.

199. _To smoor Veal._

Cut thin slices of Veal and hack them over with the back of a Knife, then lard them with Lard, and Fry them with strong Beer or Ale till they be enough, then stew them in Claret wine with some whole Spice and b.u.t.ter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve them in.

200. _To smoor Steaks of Mutton another way._

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a little salt, a bundle of herbs, and a little Limon Pill, then put it into a Pipkin with some sliced Limon, without the Rind, and some of the Liquor it was fried in, and b.u.t.ter and a little Parslie, boil all together till you see it be enough, then serve it in, and garnish your Dish with Limon and Barberries.

201. _To smoor Chickens._

Cut them in Joints and fry them with sweet b.u.t.ter, then take white Wine, Parsley and Onions chopp'd small, whole Mace and a little gross Pepper, a little Sugar, Verjuice and b.u.t.ter, let these and your fried Chicken boil together, then fry the Leaves of Clary with Eggs, put in a little Salt to your Chickens, and when they are enough, serve them in this fried Clary, and garnish your Dish with Barberries.

202. _To fry Museles, or Oysters, or c.o.c.kles to serve in with Meat, or by themselves._

Take any of these and parboil them in their own Liquor, then dry them, flower them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little b.u.t.ter, so let them stew together, and serve them in either with a Duck, or by themselves, as you like best.

204. [Transcriber's note: so numbered in original] _To dress Calves feet._

Take Calves feet tenderly boiled, and slit them in the middle, then put them in a Dish with sweet b.u.t.ter, Parsley and Onions chopped a little Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt, let all these stew together till they are enough, then lay your Calves feet in a Dish, and pour the Sauce over them, then strew some raw Parsley and hard Eggs chopped together over them with slices of Limon and Barberries.

205. _To hash Neats tongues._

Boil them and blanch them, and slice them thin then take Raisins of the Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret wine with a little salt; boil all these together with some sweet b.u.t.ter, verjuice and sugar; when they are enough, serve them in and thicken the Sauce with yolks of Eggs; garnish your Dish with Barberries.

206. _Another way to hash Neats Tongues._

Boil Neats Tongues very tender, peel them and slice them thin, then take strong meat broth, blanched Chesnuts, a f.a.ggot of sweet herbs, large Mace, and Endive, a little Pepper and whole Cloves and a little Salt; boil all these together with some b.u.t.ter till they be enough; garnish your Dish as before.

207. _To boil Chickens in white-broth._

Take three Chickens and truss them, then take two or three blades of Mace, as many quartered Dates, four or five Lumps of Marrow, a little Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of a Pint of Sack, first boil your Chickins in Mutton broth, and then add these things to them, and let them boil till they are enough, then lay your Chickens in a Dish, and strain some Almonds blanched and beaten into it, serve it upon Sippets of French Bread; garnish your Dish with hard Eggs and Limons.

208. _To boil Partridges._

Put two or three Partridges into a Pipkin with as much water as will cover them, then put in three or four blades of Mace, one Nutmeg quartered, five or six Cloves, a piece of sweet b.u.t.ter, two or three Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and break them, and put them into the Pipkin with the rest, and a little Salt, when they are enough, lay them in a Dish, and pour this Broth over them, then garnish your Dish with hard Eggs and sliced Limon, and serve it in.

209. _To boil a Leg of Mutton._

Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and Nutmeg, boil it in water and Salt, but not too much, then put some of that broth into another Pot, with three or four blades of Mace, some Currans and Salt, boil them till half be consumed, then put in some sweet b.u.t.ter, and some Capers and a Limon cut like Dice with the Rind on, a little Sack, and the yolks of two hard Eggs minced; then lay your Mutton into a Dish upon Sippets, and pour this Sauce over it; sc.r.a.pe Sugar on the sides of your Dish, and lay on slices of Limon and Barberries.

210. _To stew Trouts._

Put two Trouts into a fair dish with some white Wine, sweet b.u.t.ter, 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 Sippets, and pour this over it, and garnish your Dish with Limon 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 Yest, a good piece of sweet b.u.t.ter, 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 Verjuice and more b.u.t.ter, and so serve it; Garnish your Dish with Parsley, Limon and Barberries, put Sippets 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 Sippets, and then heat these just named things with some b.u.t.ter and Anchovies, and pour over it; garnish your Dish as you please.