To make Jelly for any kind of food, Meats, Difges, or the bicarbonate Works of that nature. Make a pair of calves feet, said them and take away the fat between the claws, and also the long thank-bones, lay them in soak in fair water three or four hours, and boil them in two gallons of fair spring water, so three quarts of stock; being boiled rain it through a strainer, and when the broth is cold take it from the grounds, and divide it into three pipkins for three several colors to every pound. The Art and Mystery of Cookery. Pipkin a quart of white-wine, and put sugar in one, cutchene in another, and put a rose of ginger, two blades of mace, and a nutmeg to each pipkin, and cinnamon to two of the pipkins, the spices being first sliced, then see your pipkins on the fire, and melt the jelly then have a pound and a half of sugar for each pipkin; but take your fine sugar being beaten, and put it in a long dish or tray, and put to it the whites of eighteen eggs, and beat them well together, with your rouling pin, and divide it into three parts, put each part equally into the several pipkins, and stir it well together, the broth being Almott cold, then set them on a charcoal-fire and let them stew carefully, when they begin to boil overtake them off, let it cool a little; run them through the bags once or twice and keep it for your use. For variety sometimes in place of wine, you may use grapes stamped and strained, wood-for-scent, juyce of lemons, or juyce of oranges. To jelly Hogs or Porkers Feet, Ears, or Suouts. Take twelve feet, six ears, and six noses, being finely scalded, and lay them in soak twenty-four hours, then boil them in a fairly clean stew pot or pipkin in three gallons of liquor, five quarts of water, three of wine vinegar, or vinegar, and four of white wine, boil them from three gallons to four quarts water, being consumed, put in an ounce of pepper whole, an ounce of nutmegs in quarters, an ounce of ginger, and an ounce of cinnamon, boil them together, as is above said, to four quarts. Then take up the meat and let them cool, divide them into dishes, and run it over with the broth or jelly being a little first-class, take the clearest, and being cold put juice of orange over all, cry it with bay-leaves about the top. oe | oy } 3 ~ } i. Lo ty | Paes || oe | elapee e 902 the Accomplished COO K: Or, i To make Crystal felly-tout Take three pair of calves feet, and seal off the shaft J wt very clean, knock off the claws, and take out the great J ito bones and fat, cast them into fair water, then boil them next. f imi morning in a glazed pipkin or clean pot, with six quarts J jn of fair spring water, boil it and scald it clean, boil away fins Three quarts or more} then strain it into a clean earthen lite) pan or basin, and let it be cold: then pare the drops from fis: the bottom, and take the fat off the top clean, put it in jy; a large pipkin of six quarts, and put into it two quarts of Filer, old clear white-wine, the juice of four lemons, three bu blades of mace, and two races of ginger flic’t; then melt or dissolve it again into broth, and let it cool. Then | | have four pound of hard sugar fine beaten, and mix it} },, with twelve whites of eggs in a great dish with your | hin souling pin, and put it into the pipkin to your jelly, fir} hp; it together with a grain of musk and ambergriefe, put it in fine linen cloth bound up, and a quarter of a pint of | 7, Damask rofe-water, set it a fewing on a soft charcoal fire, before it boils, put in a little mixing glass, and being boiled up, take it, and let it cool a little, and run it. Other Felly for service of several colours. Take four pairs of calves feet, a knuckle of veal, a good fleshy capon, and prepare these things as is said in the crystal jelly; boil them in three gallons of fair water, till six quarts be wafted, then strain it into an earth-en pan, let it cool, and being cold, pare the bottom, and take off the fat on the top also; then dissolve it again into broth, and divide it into four equal parts, put it into four quarts a piece each pipkin, put a little faffron into one of them, into a cup of white wine, and the juice of two lemons. Then also to the white jelly one race of ginger pared and sliced three blades of large mace, to the red jelly two nutmegs, as much in quantity of cinnamon nutmegs, also as much ginger; to the turnpike paste also the same quantity, with a few whole cloves; then to the amber or yellow color, the same sizes and quantity. Then have eighteen whites of eggs, and beat them with six pounds of double refined sugar, beaten. Small and stirred together in a great tray or basin with a round pin divide it into four parts into the four pipkins and stir it to your jelly broth, spice, and white; being well mixed together with a little musk and ashes, grief. Then have new bags, wash them first in warm water, and then in cold, wring them dry, and being teddy, fitting with packthread and sticks, hang them on a spit by the fire from any dust; and see new earthen pans under them, then being well seasoned with boiling liquor. As soon as you set on your jelly, one fine charcoal fire, and set it right in the space of almost an hour, then make it boil up a little, and take it off, being somewhat cold, run it through the bag twice or thrice, or but once if it be very clear and into the bags of colours put in a spring of rosary, keep it for your use in those pans, dish it as you see good, or cast it into what mold you please; as for example these, | 3 Scollop shells, Cockle shells, Egg shells, half Lemon, or each Lemon-peel, Wilks, or Winkle shells, Muffles, or mouthed cut out of butter: quart. bs Or serve it on a great dish and plate, one quarter of white, another of  table, make a fine white wine, a pound and a half off sugar, two nutmegs, or mace, two grains of musk and ambergue, calves feet, or a knuckle of veal. Sometimes for variety, in place of wine, a grape, very fine if, a layer of grapes a quart, a layer of lemons a pint, a layer of oranges a quart, a layer of wood for the table, and a layer of apples a quart. For the stock for a few men, two pairs of feet finely tanned, the fat and great bones taken out and parted in halves. vs] 1+ Three pair of calves feet. = ae iat, |: 2*- Three pair of calves feet, a knuckle of veal, and a fine well flefched capon. » ge | 3s One pair of calves feet, well fitted capon, and half a pound of hogs-horn or ifing-glass. See P'"4s"An old cock and a knuckle of veal. ; Ve'5.° Harts: horn ‘jelly’only, or with a poultrey. 6: Good bodied capons, c "7. Wring- glass only, or with a cock or capon. °°. Jelly of hogs feet, ears, and fowls. | 9+ Sheep feet, lambs feet, and calves feet. Neats feet-for a Felly for a Neats- Tongue. Being fresh and tender boiled and cold, lard it with candied citron, candied orange, lemon, of quinces, run it over with jelly, and some preserved barberries or cherries. To make a Telly as white as Snow of Forden- Almonds. Take a pound of almonds, keep them in cold water till they will blanch; which will be in six hours; being blanched into cold water, beat them with a quart of rose water; then have a decoction of half a pound of fusing- pullets boiled with a gallon of fair spring water, or else half id | wine 1 Spe pbadnck oo whines es bc emniadendenils PH eebviahanmeniia HB HSA i net 1) es is shasbagalGbiag i duodedbrati aes lsh AtAde SMaalNAbManin fo Shas 60 Ls adprpaiemarabas ede ERT LS 9g staat : Rent a ta & a 3 t | e % See es } oo { a |. Be bom ||| am || baa i, ra | Ba | me ‘take some of it blue, some of it green, and some yellows cast some into oranges, and some into lemon rindes. Candied, mix patt of ic with some almond paste colored, Gulti ‘ them two gallons of fair. (spring water, (cum them clean | 206 = The Accomplishment co OK: Or, wine, boil it till half be washed, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juice of two lemons, and cast it into egg; shells put sugar to some of it, and sugar with cheese-curds; serve of diverse of these colors on a great dish and plate. | To make other white. Felly. : | Boil two capons being cleaned, the fat and lungs taken out, truls them and soak them well in clean water three or four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, sugar them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined Sugar, and a quarter of a pint of rose-water, make them all together, and give them a warm on the fire with half an ounce of fine flavored ginger; then set it in cooling, dish, or cast in lemon of orange-peels, on any fashion of the other jellies, in moulds or glasses, or turn it into colours; for sick folks in place of cream use stamped almonds. Take six pairs of calves feet, said them and take away the fat between the claws, as also the great long thank bones, and lay them in water four or five hours, then boil and boil them from two gallons to three quarts, then strain it through two strong canvas, and let chic broth coal, being cold clean it from the grounds, pare off the top and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger stick, some taken. The Phyficians for a special Cordial, non of the blades of mace, a quarter of an ounce of cinnamon, a grain of musk, and eighteen whites of eggs beaten with four pounds of sugar, mingle them with the rest in the pipkin, and the juice of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready, washed, and when your pipkin boils up, run it, etc. Harts born Felly. Take half a pound of harts-hosn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil till a spoon. Full will stand Full being cold, then strain it through a fine thick canvas or fine bouquet, and put it again into another leperpkin, with the juice of eight or nine good large lemons, a pound and half of double refined sugar, and boil again a little while, then put it in a gaily pot, or small glasses, or cast into moulds, or any fashions of the other jellies. Or take half a pound of harts-horn, grated, and a good cap being finely cleaned; and soaked from the blood, and the fat taken off, sweet, and boiled in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former. To make another excellent Jelly of Hartshorn and Hinglass for a Confumption. Take half a pound of Hinglass, half a pound of Harts-horn, half a pound of fresh dates, a pound of beaten eggs, half a pound of fresh figs, a pound of fresh prunes, half an ounce of cinnamon, half an ounce of cloves. A quarter of an ounce of mace, a quarter of an ounce of cloves. The Accomplished Cook: Or, Cloves, half an ounce of nutmegs, and a little red flanders; Flice your spices, and also little stick of liquor in your cinamon whole. To make a salad for weakness in the back; Take two ounces of harts-horn, and a wine quart of spring water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire; And let it stand a quarter of an hour, and strain it through a fine Holland cloth, crushing the harts-horn gently with a spoon: then put to it the juice of a lemon, two (pounds of red rose-water, half a spoonful of cinnamon water, four or five ounces of fine sugar, or make it sweet according to the parties tastes then put it out into little glasses or pipkins, and let it stand twenty-four hours, then you may take of it in the morning, or at four o'clock in the afternoon, what quantity you please. To put two or three spoonfuls of it into broth is very good. Do not make another dish of meat called a Prefect, for services. Do not make this as you may see in the jelly of the porker, before spoken of; take the feet. ears, tongues, and cheeks, being finely and tender boiled to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or sennit-feed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, of run it over with jellies. To make a Saufage for Felly. Boil of roast a capon, mince and flamp it with some almond paste, then have a fine dried meat-tongue, one that looks like a good and ready boiled, cut it into little pieces, squeeze like dice, half an inch long, and as much of interdarded bacon cut into the same form ready boiled and cold, some preserved quinces and barberries, figs, and cinnamon, mingle all together with some scraped frying-glasses among it warm, roll it up in a sauce, knit it up at the ends and show the sides then: let it cool and serve it in a dish in thin slices, and run jelly over it, let it cool and lay on more; that cool, ran more, and thus do till the dish be full; when you serve it, pat with the dish with jelly and preserved barberies, and run over all with juice of lemon. To make Leach a most excellent way in the French fashion. Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boiled with half a pound of boiling-glasses, being iceped and washed cleans and put to it half a pound of sugar, and being boiled to a jelly, run it through your jelly bag into a dish, and being cold flice it into chequer-work, and serve it on a plate or glass, and sometimes with our sugar in, etc. Lo make the best Almond Leach. Take an ounce of sugar, and lay it two hours in water, shift it, and boil it in fair water, let it cools, then take two pounds of almonds, lay them in the water, and steam them and put in them a strain of ginger, boil them till it taste well of the spice, then put in a little ginger, and put in a little rose water, run it through a strainer, and put in the ashes. Some you may colour with sassafras, turn the whole, or green wheat, and blue bottles for blue. To keep Sparagus all the year. Parboil chem a very little, and put them into clarified butter, cover them with it, the butter being cold, cover them with it, and about a month after fresh the butter, melt it; and put it on them again, then set them under ground being covered with a leather. Section The Avend Myflery of Cookery. The best way of making all kinds of baked meats. To make a biscuit or batavia pie. T Ake fix peeping Pigeons,and as many peeping {mall 4 chickens,trufs them to bake ; then have fix oxe pal- Jets well boiled, blanched, and cut in little pieces; then take fix lamb-ftones,and as many good veal {weet-breads cut in halvesand parboil’d, cwenty cocks-combs boil’d _ and blanched, the bottomis of four artichocks boil’d and blariched, a quart of great oyfiers parboil’d and bearded; allo the marrow of four bones feafoned with Pepper, nut- meg, mace,and falt ; fill the pye with the meat,and min- gle fome piftaches amongtt it, cock-ftones, knots, or yolks of hard eggs, and fome butter, clofe it up and, bake it (an hour and half will bake it) but before you fet it in | the oven,put into it a little fair water : Being baked,pout out the butter; and liquor ie with gravy, butter beaten up thick, flic’t lemon, and ferve it up. ~ Or you, may bake this bisk ina patty-pan or dih. Sometimes ufe (paragus and interlarded bacon. For the pafte of this difh,take three quarts of flour, and three quarters ‘of a pound of butter, boil the butter in fair Waters and male up the Wa hot and ‘quick, a Othier: gg MSE AER rem a yr bgt ee mete reir pt econ hana aa perme 78 ie ts t sett Lh! fled Hy ; Prttererias 1 cberasit> q12 The Accomplifht COOK: Or, ~ Otherways in the fummer time, make the pafte of cold — butter; to three quarts of flour take a pound and a half | of butter, and work it dry into the flour, with the yolks _ of four eggs and one white, then put a little water toit, | and make it up into a ftiff pafte. | - To bake Chickens or Pigeons. Take either six pigeon peppers or six chicken peppers, if big cut them in quarters, then take three sweet-breads of veal, sliced very thin, three sheeps tongues boiled tender, blanched, and sliced, with as much veal, as much mutton, six larks, twelve cocks combs, a pint of great oysters parboiled and bearded, calves under cut in pieces, and three marrow bones, season these said materials with pepper, salt, and nutmeg, then fill them in pies of the form as you see, and put on the top some chestnuts, marrow, large mace, grapes, or gooseberries; then have a little piece of veal and mince it with as much marrow, some grated bread, yolks of eggs, minced dates, salt, nutmeg, and some sweet marjoram, work up all with a little cream, make it up in little balls or gravy, some artichock bottoms, or the tops of boiled sparsagua, and a little butter; close up the pye and bake it, being baked liquor it with juice of oranges, one lemon, and some claret wine, shake it well together, and so serve it. To make a Chicken Pye otherways. Take and trust them to bake, then season them lightly with pepper; salt, and nutmeg; lay them on the pie, and lay on them some dates in halves, with the marin of three marrow-bones, some large mace, a quarter of a pound of ergot roots, some grapes or barberries, and form butter, close it up, and put in the oven; being half baked, liquor it with a pound of good butter, a quarter of a pint of grape-vine, and a quarter of a pound of refined sugar, ice it and serve it up. Otherways you may use the giblets, and put in some pistachios, but keep the former order as afore said for change. Liquor it with candied made of a pint of white-wine or vermilion, the yolks of five or six eggs, sugar, and a quarter of a pound of good sweet butter; fill the pye, and take this liquor well in it, with the slices of a lemon, or you may make the candied green with the juice of spinnings, ice the pies, or grape sugar on them. Otherways for the liquoring or garnishing of these pies, for variety you may put in them boiled skirrings, bottles of artichokes boiled, or boiled cabbidge lettice. Sometimes sweet herbs, whole yolks. Kens of hard eggs, interlarded bacon in very thin slices, and a whole onion, being baked, liquor it with white wine, butter, and the juice of two oranges. Orgarnith them with barberries, grapes, or gooseberries, red or white currants, and some sweet herbs chopped small, boiled in gravy, and beat up thick with butter. Oiherwaysliguorit with white-wine, butter, sugar, “f) some sweet marjoram, and yolks of eggs strained. Or bake them with candied lettice stalks, potatoes, b | boiled and blanched, marrow, dates, and large mace, being baked cut up the pye, and lay on the chickens sliced lemon, then liquor the pye with white-wine, butter, and sugar, and serve it up hot. You may bake any of the foregoing in a patty-pan or dish, or bake them in cold butter paste. Ten Ee En he nearness b ep Mirs st s f , a oH tof ¥ > _- { ¥ a oe Se! | ci ie irl . ie i a? 1 : ved = re ty a jek - k 1 Ie Bi at Me) “gy ‘4 a : i : I k-? i be i ha i : 1 “3 + i 4 a | Og ‘e oa i & it Ya a } io { be > a { a i yy i Bat rr , ae a ~ & } i. Be - iat i a m I i ieee rt 3 it it i = -< OF t j : ie ae %- } Pm | E 1 Ef ze ta 5') . fy « §& cam A) i F ty a | a | oo oon 425 « 4 + 2 14, The Accomplishment COOK: Or; To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, * Heath. Pouts, Caponets, or Partridge for to be eaten cold, Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half, will serve, then season it with d ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked all up with clarified butter. ay Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juice of orange. as are be *e Bake this pye in fine paste, for more variety you may make a stuffing for it as followeth; mince some beef; sweet and little veal very fine, some sweet herbs, grated nuts meg, pepper, salt. Two or three raw yolks of eggs, some boiled skirrets or pieces of artichokes, grapes, or gooseberries, etc. To bake Pigeons wild or tame, Stock: Doves, Turtle-Doves, Quails, Rails, etc. to be eaten cold. Take six pigeons, pull, truff, and draw them, wath and wipe them dry, and season them with nutmeg, pepper, and salt, the quantity of two ounces of the forefaid spices and much of the one as the other, then lay some butter in the bottom of the pye, lay on the pigeons, and put all the butter. Make the paste of a pottage of fine flour, and a quarter of a pound of butter boiled in fair water made up quick and sweet. Gift a piece of butter, and a quarter of a pound of butter boiled in fair water made up quick and sweet. Gift a piece of butter, and a quarter of a pound of butter boiled in fair water made up quick and sweet. Be sure that you will bake them to be eaten hot, leave out half the seasoning: Bake them in dish, or put a pail of water in a pan, and make cold paste of a pail of flour, six yolks of raw eggs, and a pound of butter, work into the flour dish, and being well wrought into it, make it stiff with a little fair water. Being baked to be eaten hot, put it into yolks of hard eggs, sweet bran, lamb-stones, parsnips, or bottoms of artichokes, chestnuts, grapes, or gooseberries. Sometimes for variety make a layer of butter, very nice, sugar, some sweet marjoram chopped and boiled up in the liquor, put them in the pail when you serve it up, and dissolve the yolk of an egg into the dish, and put in the dish. On it some fleshy lemon, take it well together, and serve it up like a hen. In this mode or fashion you bake larks, blackbirds, thrushes, velders, sparrows, or wheat ears. To bake all manner of land fowl, as Turkey, Buffard, Pea-pea, Crane, Gres to be eaten cold. Take a turkey and bone it, parboil it thick with great lard as big as your little finger, then season it with two ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, season the fowl, and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of butter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter, etc. To bake all manner of Sea-Fowl, a Swan, Whopper, to be eaten cold. Take a sowl, bone, parboil, and lard with great lard, season the lard with nutmeg and pepper only, then take two ounces of salt, and bake it in a moderate oven. The Accomplishment Cook, or two ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pye, with good fire of butter, throw a few whole cloves on the test of the test, the seasoning, lay on large slices of lard over it, and good store of butters. Then close it up in a dish of buttered toast, and serve it with a few whole cloves on the test of the test, the seasoning, and the rest of the seasoning. Rye-pafte or meal course boul- tet, and made up with boiling liquor, and made up with boiling liquor, and made up with boiling liquor, and made up with or “you may-bake them to, eat, hot, only giving them half the seasoning. In place of baking any of these sorts in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer. In the same manner, you may bake all sorts of wild geese, tame geese, tame geese, mulleaver ducks, gulls, thieves, herns, bitterns, cocks, teas, ollines, rusts, brewes, pewits, mews, lea-pies, dap-chickens, stews, dap-chickens, flutes, dap-chickens, claret, and butter. In baking a few fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters and liquor it with gravy, claret, and butter. To dress a turkey in the French mode, to eat cold, called ala doode. Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger, and season it with pepper, cloves and mace, nutmegs, and put a piece of interlarded bacon in the belly, with some rosémary and bayes, whole pepper, cloves and mace, and few it up in a clean cloth, and lay it in sleep all night in white wine, next morning close it up with a piece of course paste in a pan or pipkin, and bake it with the same liquor it was sweetened; it will ask four hours baking, or you. may boil the liquor; then being baked and cold, serve it on a piece of pie plate, and stick it with rosin and bayes. The Art and Mystery of Cookery. 217 bakes, and serve it up with mustard and sugar in saucers, and lay the fowl on a napkin folded square, and the turskey laid corner ways. Thus any large fowl or other meatyasa leg of mutton, and the like. | oak i Meatsproper for a ftofado may be any, large fowl, « asy “Turkey, Swan, Goofe, Buftard, Crane; Whopper; wild Geefe,-brand Geefe, Hearn, Shoveler, or Bittern, and many more 5 as alfo Venifon,Red Deer,F allow Deer,Legs-of Mat~ ton, Breafts of Veal boned and larded, Kid or Fawn, Pig, Pork, Neats-tougues, and Udders, or any Meats a Tur- key, Lard one pound, Pepper one ounce, Nutmegs, Ginger, Mace, Cloves, Wine a quart, Vinegarybalf a pint, a quart of great Oysters, Puddings,Saufages,twoLemons; two Cloves of Garlick. | | A Stofadas Take two turkeys,and bone themand lard them with great lard as big as your finger, being firft featoned with | Pepper,and nutmegs,and being lasded,lay it in fteepin an _ earthen pan or pipkin ina quart of white wine, and half | as much wine: vinegar, fome twenty whole cloves, half an ounce of mace, an ounce of beaten pepper, three races of flic’t ginger, half a handful of {ale, halfan ounce of flic’¢ hutmegs,and a ladle full of good mutton broth,and clofe | Up the pot with a theet of courfe pafte, and bake its it ) will ask four hours baking then have a fine clean large dith, with a fix penny French bread flic’rin large flices, and then lay them in the bottom of the dith, and=fteep i i} them with fome good ftrong mutton broth, and the fame. broth that it was baked in, and some roast mutton gravy, and with the fowl, and garnish it with the pices, and some faufages, and some kind of good puddings, and marrow and carved lemons, shelled, and lemon-peels. Laobake any kind of heads, and first of the Oxe or Bullocks. Cheeks to be eaten hot or cold. NZZL TL 2777 NZZL TL 2777 Being first cleaned from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg with salt; and nutmeg with salt; put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter, and salt all; bake them very tender, and liquor them with butter and claret wine. Or boil your chickens, take out the bones and make a paste with some minced meat, and a caul of mutton under it, on the top slices and butter, close it up in good crumbs, and make your pies according to these forms. Otherways. Bone and Lard them with lard as big as your little fine ger feafoned with pepper, salt, and nutmeg, and laid into, the pye or pafty, with slices of interlarded bacon, and a close or two, close it up, and bake it with some butter; make your pye or patty of good fine crust according to these forms, Being baked fill it up with good sweet butter. Othermays. You may make a pudding of some grated bread, min- hemin pepper. ‘mole ' et Ove th but make’ on uni 1 good dint | parted The Art Galen te ced veal, beef-fuet, fome minced fweet herbs, a minced Onion, ¢Zgs, cream, nutmeg, pepper, and falt, and lay it onthe top of your meat in the pye, and fome butter,clofe it up and bakeit, Otherways. Take a calyes head,foak it well and take out the brains, boil the head and take out the bones, being cold fuff ic i _, with {weet herbs and hard eggs.chop- «. Ped {inall,minced bacon,and.a rdw egg Or two, nutmeg, pepper, and falt ; and lay in the bottom of the pyeéininced veal raw; and bacon; then lay. she checks on it in the pye;dnd flicts‘ of ™ bacon on that, then {pices, butter, and grapes or lemon, clofe itup, bake it, and liqhor itsvith butter only... | bi Otherways. : - Boil i¢ and takeout the bones, cleanfe it, and {cafon i¢ with pepper, fal, and nutmeg, .put fome minced veal or , fuet in the bottom of the pye, then lay onthe.checks, and on them a! pudding made of minced veal raw and {uet,cur- rans, grated bread or parmilan, eggs, faffron, nutmeg, pepper, and fair, put it on the head In the Pye, with fome thin flices of interlarded bacon, thin flices alfo of veal, and butter, clofe it up, and make it according. to thefe forms, being baked, liquor it with butter only. | Z Yi La Lo bake a calves Chaldrou. I. Boil it tender, and being cold mince it, and season it with nutmeg, pepper, cinnamon, ginger, salt, carrot, water, and dates, stir them all together and fill your pye, bake it, and being baked ice it comes. Minced Pies of Calves Chaldrons, or Muggets. Boil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice. Some bits of veal and mutton cut also in the same bigness, as alfalfa, for gooseberries, grapes or barberries, and gooseberries with nutmeg, pepper, and salt; fill your pye, and lay on it some china slices of interlarded bacon, and butter close it up, and bake it, liquor it with white-wine beaten with butter. To bake a Calves Chaldron or Muggets in a Pye or little Pears, or make a Pudding of it, adding two or three Eggs. Being half boiled, mince it small, with half a pound of beef (cutlet, and season it with beaten cloves and mace, nutmeg, a little onion and minced lemon peel, and put to it the juice of an orange, and mix all together. Then make a piece of puff paste and bake it in a dish as other Florentines, and close it up with the other half of the paste, and being baked put into it the juice of two or three oranges, and stir the meat with the orange juice well together and serve it. To bake a pig to be eaten cold called a Marcma Pye. Take a pig, say it and quarter it, then bone it, take also good Eel flayed, peeled, boned, and seasoned with corn. The Art and Mystery of Cookery. Part of the Eel on that quarter, then lay on another quarter on the other and then more eel, and thus keep the order till your pie be full, then lay a few whole cloves, slices of bacon and butter, and close it up, bake it in good fine paste, being baked and cold, fill it up with good sweet butter. Other ways. Scald it, and bone it being first cleaned, dry the sides in a clean cloth, and season them with beaten musk, pepper, salt, and chopped sage; then have two neats-tongues dried, well boiled, and cold, slice them out all the length as thick as a half crown, and lay a quarter of your pig's square or round pie, and slices of the tongue on it, then another quarter of pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, butter, and a bay-leaf or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flour. Otherways. Take a pig being called, flayed, and quartered, season with beaten nutmeg, pepper, salt, cloves, and mace, lay it in your pye with some chopped sweet herbs, hard crust, or none. Put your herbs between every lay, with some gooseberry. Otherways to be eaten hot. Cut it in pieces, and make a pudding of grated bread. Biscuits. The Accomplishment Co. - and stick them with the stick almonds, then lay the pig in the pye, and balls on it, with dates, potato, large mace, lemon, and butter; being baked liquor it. To bake four Hares in a Pie, boil them and lard them with great lard, being first seasoned with nutmeg, and pepper, then take four ounces of pepper, four ounces of nutmeg, and eight ounces of salt, mix them together, season them, and make a round or square pie of course boiled rye and meal then the pye being made put some butter in the bottom of it, and lay for one upon another; then put upon it a few whole cloves, a sheet of lard over it, and good store of butter, close it up and bake it, being first baked over with eggs beaten together, or faffrons when it is baked liquor them with clarified butter. Or bake them in white paste or paste, if to be eaten hot; leave out half the seasoning. Make Bone three hares, mince them small, and rump them with the seasoning, of pepper, salt, and nutmeg, then have jard cut as big as ones little finger, and as long as will each from side to side of your pyes then lay butter in the bottom of it, and a lay of meat, then a lay of lard, it and a lay of meat, and thus do five or six times, lay your lard all one way, but last of all a lay of meat, a few whole cloves, and slices of bacon over all, and some butter, close it up and bake it, being baked till it is soft. Thus you may bake any venison, beef, mutton, veal, or rabbit; if you bake them in earthen pans they will keep the longest. To bake a Hare with a Pudding in his belly. To make this pie you must take as follows, a gallon of flour, half an ounce of nutmegs, half an ounce of pepper, salt, capers, raisins, pears in quarters, prunes, with sliced peaches, lemon, or gooseberries, and for the liquor a pound of sugar; a pint of claret or vermice, and some large. Thus also may you bake a fawn, kid, lamb, or rabbit. Make your Hare-Pye according to the foregoing form. Take a Hare, say it; and cleanse it, then take the flesh from the bones; and mince it with some fat bacon or beef (cut raw), season with pepper, mace, nut. meg, cloves, and falc; then mingle all together with fome grapes, goofe- berries, or barberries ; fill the Pye; clofe it up and bake ir. Otherways. Mince it with beef-fuet; a pound and half of raifins ‘inced, fome currans, cloves, mace, falt, and cinamon, Pningle all together, and fill the pye, bake ir, and liquor it | with claret. i | | | To The Art and My ftery of Cookery. ‘223 I a ta ee a De = Z = eae a - = — no ~ eanets etic scat dis iitl iis : Rerrnereisetr sporty: LSA} seksi i seieebabindeeiadd see 2-$ LARMOH Loh ae aeatanetene et =i @. i tf ¥- f £: :. iG = Ss a bah ss | mS b = M i i Pt a Pee ttilet. og Lah 324 | The Accomplifht C O OK: Or; : To make a Pumpion Pye. “Take a pound of pumpkins, fill it, a handful of time, alittle rofemary, and sweet marjoram stripped off the stalks, chop them small, then take cinnamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a frolic, as it is fried let it stand till it is cold, then fill your pye after this manner. Take sliced apples sliced thin round ways, and lay a layer of the frolic, and a layer of apples, with currants between the layers. While your pye is fitted; put in a good deal of sweet butter before you close it. When the pye is baked, take six yolks of eggs, some white wine or vermice, and make a candle of this, but not too thick, cut up the lid, and fill them well together while the eggs and pumpkins be not perceived, and so serve it up. To make a Lumber Pye. 