The Queen-like Closet or Rich Cabinet Part 29

213. _To make a grand Sallad._

Take a fair broad brimm'd dish, and in the middle of it lay some pickled Limon Pill, then lay round about it each sort by themselves, Olives, Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans pickled, and little Cuc.u.mbers pickled, and Barberries pickled, and Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.

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

214. _To rost Pig with a Pudding in his Belly._

Take a fat Pig and truss his head backward loking 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 rost your Pig, when it is almost enough, wring upon it the Juice of a Limon, 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, b.u.t.ter and Sugar, and the yolks of hard Eggs minced.

215. _To rost a Leg of Mutton with Oisters._

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves, when it is half rosted cut off some of the under side of the fleshy end, in little thin Bits, then take a Pint of Oisters and the Liquor of them, a little Mace, sweet b.u.t.ter and Salt, put all these with the Bits of Mutton into a Pipkin 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 b.u.t.ter in the bottom, then lay in your steaks, and a little large Mace, and cover it with b.u.t.ter, so close it, and bake it; and against it is baked, have in readiness good store of boiled Parslie minced fine, and drained from the water, some white Wine and some Vinegar, sweet b.u.t.ter 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 rost 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 b.u.t.ter: then take half a Pint of Claret wine, a little beaten Cinamon 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 b.u.t.ter, a little Vinegar, and a very little Salt, when your meat is rosted, serve it in with Sauce, and strew salt about your Dish.

218. _To rost a Capon with Oysters and Chesnuts._

Take some boiled Chesnuts, and take off their sh.e.l.ls, and take as many parboil'd Oysters, then spit your Capon, and put these into the belly of it, with some sweet b.u.t.ter, rost it and bast it with sweet b.u.t.ter, save the Gravie, and some of the Chesnuts, and some of the Oysters, then add to them half a Pint of Claret Wine, and a pice of sweet b.u.t.ter 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 rost 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 rost, when your meat is almost rosted 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.

220. _To make boiled Sallads._

Boil some Carots very tender, and sc.r.a.pe them to pieces like the Pulp of an Apple, season them with Cinamon and Ginger and Sugar, put in Currans, a little Vinegar, and a piece of sweet b.u.t.ter, stew these in a Dish, and when they begin to dry put in more b.u.t.ter 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 Gravie; then take that sliced meat, and put it in a Pot with some of the Broth that boiled it, a little grated Bread, Oister 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 Oisters, 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 b.u.t.ter, and some minced Limon with the Rind, a Shelot or two sliced, and pour it over, then lay on it some fryed Oysters; Garnish your Dish with Barberries and sliced Limon, 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, Verjuice, 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 b.u.t.ter and Limon; then dish your Meat upon Sippets, and pour it on; garnish your Dish with the hard Whites of Eggs and Parsley minced together, with sliced Limon, 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 sc.u.mmed, 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 Sippets and serve it in, and garnish your Dish with Barberries and Limon.

224. _To boil a Haunch of Venison._

Boil it in water and salt, with some Coleflowers and some whole spice; then take some of the Broth, a little Mace, and a Cows Udder boiled tender and sliced thin, a little Horse-radish root searced, 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 Cows Udder and the Coleflowers over it, then beat up your Sauce, and pour over it; then garnish your Dish with Limon 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 boiles, 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 sc.u.m it, then put in your Pippins and boil them up quick, and put in a little Orange or Limon Pill very thin; when they are very clear, and their Syrup almost wasted, put in the juice of Orange and Limon, and some b.u.t.ter; so serve them in upon Sippets, and strew fine Sugar about the Dish sides.

229. _To make a Sallad with fresh Salmon._

Your Salmon being boiled and souced, mince some of it small with Apples and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the Table: Garnish your Dish with Limon and Capers.

230. _To rost a Shoulder of Mutton with Oisters._