_To force a Breast of Veal._

Mince some veal or mutton with some beef-suet or fat bacon, some sweet herbs minced, & seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then p.r.i.c.k it up: the breast being filled at the lower end stew it between two dishes, with some strong broth, white wine, and large mace; then an hour after have sweet herbs pickt and stript, as tyme, sorrel, parsley, and sweet marjoram, bruised with the back of a ladle, put it into your broth with some marrow, and give them a warm; then dish up your breast of veal on sippets finely carved, broth it, and lay on slic't lemon, marrow, mace and barberries, and run it over with beaten b.u.t.ter.

If you will have the broth yellow put thereto saffron, _&c._

_To boil a Leg of Veal._

Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and boil it in fair water and salt; then take some of the broth, and put thereto some capers, currans, large mace, a piece of interlarded bacon, two or three whole cloves, pieces of pears, some boil'd artichocks suckers, some beaten b.u.t.ter, boil'd marrow, and mace; then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram, coursly minced with two or three cuts of a knife, and bruised with the back of a ladle on a clean board; put them into your broth to make it green, & give it a walm or two, then dish it up on fine carved sippets, pour on the broth, and then your other materials, some gooseberries, barberries, beaten b.u.t.ter and lemon.

_To boil a Leg of Mutton._

Take a fair leg of mutton, boil it in water and salt, make sauce with gravy, wine vinegar, white wine, salt, b.u.t.ter, nutmeg, and strong broth; and being well stewed together, dish it up on fine carved sippets, and pour on your broth.

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

Take a good leg of mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg; then being almost boil'd take up some of the broth into a pipkin, and put to it some large mace, a few currans, a handful of French capers, a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; being finely boil'd, dish it on carved sippets, broth it and run it over with beaten batter, and lemon shred small.

_Otherways._

Stuff a leg of mutton with parsley being finely picked, boil it in water and salt, and serve it on a fair dish with parsley and verjuyce in saucers.

_Otherways._

Boil it in water and salt not stuffed, and being boiled, stuff it with lemon in bits like square dice, and serve it with the peel cut square round about it; make sauce with the gravy, beaten b.u.t.ter, lemon, and grated nutmeg.

_Otherways._

Boil it in water and salt, being stuffed with parsley, make sauce for it with large mace, gravy, chopped parsley, b.u.t.ter, vinegar, juyce of orange, gooseberries, barberries, grapes, and sugar, serve it on sippets.

_To boil peeping Chickens, the best and rarest way, alamode._

Take three or four _French_ manchets, & being chipped, cut a round hole in the top of them, take out the crum, and make a composition of the brawn of a roast capon, mince it very fine, and stamp it in a mortar with marchpane paste, the yolks of hard eggs, mukefied bisket bread, and the crum of the manchet of one of the breads, some sugar & sweet herbs chopped small, beaten cinamon, cream, marrow, saffron, yolks of eggs, and some currans; fill the breads, and boil them in a napkin in some good mutton or capon broath; but first stop the holes in the tops of the breads, then stew some sweet-breads of veal, and six peeping chickens between two dishes, or a pipkin with some mace, then fry some lamb-stones slic't in batter made of flower, cream, two or three eggs, and salt; put to it some juyce of spinage, then have some boil'd sparagus, or bottoms of artichocks boil'd and beat up in beaten b.u.t.ter and gravy. The materials being well boil'd and stewed up, dish the boil'd breads in a fair dish with the chickens round about the breads, then the sweetbreads, and round the dish some fine carved sippets; then lay on the marrow, fried lamb-stones, and some grapes; then thicken the broth with strained almonds, some Cream and Sugar, give them a warm, and broth the meat, garnish it with canded pistaches, artichocks, grapes, mace, some poungarnet, and slic't lemon.

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton, roast it, and save the gravy, slice one half, and mince the other, and put it into a pipkin with the shoulder blade, put to it some strong broth of good mutton or beef-gravy, large mace, some pepper, salt, and a big onion or two, a f.a.ggot of sweet herbs, and a pint of white wine; stew them well together close covered, and being tender stewed, put away the fat, and put some oyster-liquor to the meat, and give it a warm: Then have three pints of great oysters parboil'd in their own liquor, and bearded; stew them in a pipkin with large mace, two great whole onions, a little salt, vinegar, b.u.t.ter, some white-wine, pepper, and stript tyme; the materials being well stewed down, dish up the shoulder of mutton on a fine clean dish, and pour on the materials or hashed mutton, then the stewed oysters over all; with slic't lemon and fine carved sippets round the dish.

_To hash a Shoulder of Mutton otherways._

Stew it with claret-wine, only adding these few varieties more than the other; _viz._ two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as the former. But then the shoulder being rosted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and c.o.x it.

_To hash a Shoulder of Mutton the French way._

Take a shoulder of mutton, roast it thorowly, and save the gravy; being well roasted, cut it in fine thin slices into a stewing pan, or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the foresaid things together a quarter of an hour, and serve it in a fine clean dish with sippets of French bread; then rub the dish bottom with a clove of garlick, or an onion, as you please; dish up the shoulder bones first, and then the meat on that; then have a good lemon cut into dice work, as square as small dice, and peel all together, and strew it on the meat; then run it over with beaten b.u.t.ter, and gravy of Mutton.

_Scotch Collops of Mutton._

Take a leg of mutton, and take out the bone, leave the leg whole, and cut large collops round the leg as thin as a half-crown piece; hack them, then salt and broil them on a clear charcoal fire, broil them up quick, and the blood will rise on the upper side; then take them up plum off the fire, and turn the gravy into a dish, this done, broil the other side, but have a care you broil them not too dry; then make sauce with the gravy, a little claret wine, and nutmeg; give the collops a turn or two in the gravy, and dish them one by one, or two, one upon another; then run them over with the juyce of orange or lemon.

_Scotch Collops of a Leg or Loin of Mutton otherways._

Bone a leg of mutton, and cut it cross the grain of the meat, slice it into very thin slices, & hack them with the back of a knife, then fry them in the best b.u.t.ter you can get, but first salt them a little before they be fried; or being not too much fried, pour away the b.u.t.ter, and put to them some mutton broth or gravy only, give them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gravy, juyce of orange, and a little claret wine; and being fried as the former, give it a walm, run it over with beaten b.u.t.ter, and serve it up hot.

Otherways for more variety, add some capers, oysters, and lemon.

_To make a Hash of Partridges or Capons._

Take twelve partridges and roast them, and being cold mince them very fine, the brawns or wings, and leave the legs and rumps whole; then put some strong mutton broth to them, or good mutton gravy, grated nutmeg, a great onion or two, some pistaches, chesnuts, and salt; then stew them in a large earthen pipkin or sauce-pan; stew the rumps and legs by themselves in strong broth in another pipkin; then have a fine clean dish, and take a _French_ six penny bread, chip it, and cover the bottom of the dish, and when you go to dish the Hash steep the bread with some good mutton broth, or good mutton gravy; then pour the Hash on the steeped bread, lay the legs and the rumps on the Hash, with some fried oysters, pistaches, chesnuts, slic't lemon, and lemon-peel, yolks of eggs strained with juyce of orange and beaten b.u.t.ter beat together, and run over all; garnish the dish with carved oranges, lemons, fried oysters, chesnuts, and pistaches. Thus you may hash any kind of Fowl, whether Water or Land-Fowl.

_To hash a Hare._

Flay it and draw it, then cut it into pieces, and wash it in claret wine and water very clean, strain the liquor, and parboil the quarters; then take them and slice them, and put them into a dish with the legs, wings, or shoulders and head whole; cut the chine into two or three pieces, and put to it two or three great onions, and some of the liquor where it was parboil'd, stew it between two dishes close covered till it be tender, and put to it some mace, pepper, and nutmeg; serve it on fine carved sippets, and run it over with beaten b.u.t.ter, lemon, marrow and barberries.

_To hash a Rabit._

Take a Rabit being flayed and wiped clean; then cut off the thighs, legs, wings, and head, and part the chine into four pieces, put all into a dish or pipkin, and put to it a pint of white wine, and as much fair water, gross pepper, slic't ginger, salt, tyme, and some other sweet herbs being finely minced, and two or three blades of mace; stew it the s.p.a.ce of two hours, and a little before you dish it take the yolks of six new laid eggs, dissolve them with some grape verjuyce, give it a walm or two on the fire, and serve it up hot.

_To stew or hash Rabits otherways._

Stew them between two dishes as the former, in quarter or pieces as long as your fingar, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain the yolks of two or three hard eggs with some of the broth, and thicken the broth where the rabit stews; then have some cabbidg-lettice boil'd in fair water, and being boil'd tender, put them in beaten b.u.t.ter with a few boiled raisins of the sun; or in place of lettice you may use white endive: then the rabits being finely stewed, dish them upon carved sippets, and lay on the garnish of lettice, mace, raisins of the sun, grapes, slic't lemon or barberries, broth it, and sc.r.a.pe on sugar. Thus chickens, pigeons, or partridges.

_To hash Rabits otherwayes._

Make a forcing or stuffing in the belly of the Rabits, with some sweet herbs, yolks of hard eggs, parsley, sage, currans, pepper and salt, and boil them as the former.

_To hash any Land Fowl._