_To boil a Lambs Head otherways._
Make a forcing or pudding of the brains, being boil"d and cold cut them into bits, then mince a little veal or lamb with some beef-suet, and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs minced, small, and three or four raw eggs, work all together, and fill the head with this pudding, being cleft, steeped, and after dried in a clean cloth, stew it in a stewing-pan or between two dishes with some strong broth; then take the remainder of this forcing or pudding, and make it into b.a.l.l.s, put them a boiling with the head, and add some white-wine, a whole onion, and some slic"t pipins or pears, or square bits like dice, some bits of artichocks, sage-leaves, large mace, and lettice boil"d and quartered, and put in beaten b.u.t.ter; being finely stewed, dish it up on sippets, and put the b.a.l.l.s and the other materials on it, broth it and run it over with beaten b.u.t.ter and lemon.
SECTION IV.
_The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them._
_Divers ways of breading or dredging of Meats and Fowl._
1. Grated bread and flower.
2. Grated bread, and sweet herbs minced, and dried, or beat to powder, mixed with the bread.
3. Lemon in powder, or orange peel mixt with bread and flower, minced small or in powder.
4. Cinamon, bread, flour, sugar made fine or in powder.
5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.
6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but first baste it with the jucye of lemons, or oranges, and the yolks of eggs.
7. Bread, sugar, and salt mixed together.
_Divers Bastings for roast Meats._
1. Fresh b.u.t.ter.
2. Clarified suet.
3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.
4. Water and salt.
5. Cream and melted b.u.t.ter, thus flay"d pigs commonly.
6. Yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peac.o.c.k, bustard, or turkey.
_To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials._
Take three pints of great oysters and parboil them in their own liquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg and salt, then stuff the shoulder, and lard it with some anchoves; being clean washed spit it, and lay it to the fire, and baste it with white or claret wine, then take the bottoms of six artichocks, pared from the leaves and boil"d tender, then take them out of the liquor and put them into beaten b.u.t.ter, with the marrow of six marrow-bones, and keep them warm by a fire or in an oven, then put to them some slic"d nutmeg, salt, the gravy of a leg of roast mutton, the juyce of two oranges, and some great oysters a pint, being first parboil"d, and mingle with them a little musk or ambergreese; then dish up the shoulder of mutton, and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters, and anchovies, blow off the fat, then put to the gravy a little white-wine, some oyster liquor, a whole onion, and some stript tyme, and boil up the sauce, then put it in a fair dish, and lay the shoulder of mutton on it, and the bottoms of the artichocks round the dish brims, and put the marrow and the oysters on the artichoke bottoms, with some slic"t lemon on the shoulder of mutton, and serve it up hot.
_To roast a Shoulder of Mutton with Oysters otherways._
Take great oysters, and being opened, parboil them in their own liquor, beard them and wash them in some vinegar, then wipe them dry, and put to them grated nutmeg, pepper, some broom-buds, and two or three anchoves; being finely cleansed, washed, and cut into little bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff the shoulder, roast it, and baste it with sweet b.u.t.ter, and being roasted make sauce with the gravy, white wine, oyster liquor, and some oysters, then boil the sauce up and blow off the fat, beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce, and some slic"t lemon on it.
_Otherways._
The oysters being opened parboil them in their liquor, beard them and wipe them dry, being first washed out of their own liquor with some vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysters whole, and a little salt, and mingle all together, then make little holes in the upper side of the mutton, and fill them with this composition. Roast the shoulder of mutton, and baste it with b.u.t.ter, set a dish under it to save the gravy that drippeth from it; then for the sauce take some of the oysters, and a whole onion, stew them together with some of the oyster-liquor they were parboil"d in, and the gravy that dripped from the shoulder, (but first blow off the fat) and boil up all together pretty thick, with the yolk of an egg, some verjuyce, the slice of an orange; and serve the mutton on it hot.
Or make sauce with some oysters being first parboil"d in their liquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dish with barberries, slic"t lemon, large mace and oysters.
Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret-wine, nutmeg, and the juyce of two or three oranges beaten up thick with some b.u.t.ter and salt.
_To roast a Shoulder of Mutton with Oysters._
Take a shoulder of mutton and rost it, then make sauce with some gravy, claret-wine, pepper, grated nutmeg, slic"t lemon, and broom-buds, give it a warm or two, then dish the mutton, and put the sauce to it, and garnish it with barberries, and slic"t lemon.
_To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces._
First lard it with lard, or lemon peel cut like lard, or with orange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with b.u.t.ter, and make sauce with mutton-gravy, and nutmeg, boil it up with a little claret and the juyce of an orange, and rub the dish you put it in with a clove of garlick.
Or make a sauce with pickled or green cuc.u.mbers slic"t and boil"d in strong broth or gravy; with some slic"t onions, an anchove or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot.
_Divers Sauces for roast Mutton._
1. Gravy, capers, samphire, and salt, and stew them well together.
2. Watter, onion, claret-wine, slic"t nutmeg and gravy boiled up.
3. Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon.
4. Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton.
5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together.
6. Chop"t parsley, verjuyce, b.u.t.ter, sugar, and gravy.
7. Take vinegar, b.u.t.ter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.
8. Pickled capers, and gravy, or gravy, and samphire, cut an inch long.
9. Chopped parsley and vinegar.
10. Salt, pepper, and juyce of oranges.
11. Strained prunes, wine, and sugar.