5. Otherways in white broth, and with fruit, spinage, sweet herbs and gooseberries, _&c._
_To make all manner of forc"t meats, or stuffings for any kind of Meats; as Leggs, b.r.e.a.s.t.s, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil"d, rost, stewed, or baked; or boil"d in bags, round like a quaking Pudding in a napkin._
_To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper._
Take a leg of Veal, and take out the meat, but leave the skin and knuckle whole together, then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of garlic, and some three or four yolks of hard eggs whole or in quarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boil it in a pipkin with two gallons of fair water, and some white wine, being sc.u.mmed and almost boil"d take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them well together; then have some fried tost of manchet or roles finely carv"d. The leg being finely boil"d, dish it on French bread, and fried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run it over with beaten b.u.t.ter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.
You may add sometimes b.a.l.l.s of the same meat.
_Garnish._
For your Garnish you may use Chesnuts, Artichock, pistaches, pine-apple-seed and yolks of hard eggs in halves or potato"s.
Otherwhiles: Quinces in quarters, or pears, pippins gooseberries, grapes, or barberries.
_To force a breast of Veal._
Mince some Veal or Mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and 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, and stew it between two dishes with some strong broth, white wine, and large mace, then an hour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put it into your broth with some beef-marrow, and give it a warm; then dish up your breast of Veal, on fine sippets finely carved, broth it, and lay on slic"t lemons, marrow, mace and barberries, and run it over with beaten b.u.t.ter.
If you will have the broth yellow, put saffron into it.
_To boil a breast of Veal otherwise._
Make a Pudding of grated manchet, minced suet, and minced Veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and cream, mingle them all together, and fill the breast; p.r.i.c.k it up, and stew it between two dishes, with white wine and strong broth, mace dates, marrow, and being finely stewed, serve it on sippets, and run it over with beaten b.u.t.ter, lemon, Barberries, or grapes.
Sometimes thick it with some almond milk, sugar, and cream.
_To Boil a breast of Veal in another manner._
Joint it well, and perboil it a little, then put it in a stewing pan or deep dish with some strong broth; and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, some yolks of hard eggs, and white-wine; stew all these well together, and being boil"d and tender, serve it on fine carved sippets, and broth it. Then have some fried sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten b.u.t.ter, lemon, and fried parsley.
Thus you may boil a Rack or Loin.
To make several sorts of Puddings.
1. _Bread Puddings yellow or Green._
Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.
If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.
_Another Pudding, called Cinamon-Pudding_
Take five penny loaves, and fearce them through a cullender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic"t dates, stamped almonds, or none, rose-water.
_To make Rice Puddings_
Boil your Rice with Cream, strain it, and put to it two penny loaves grated, eight yolks of eggs, and three whites, beef suet, one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._
_Other Rice Puddings._
Steep your rice in milk over night, and next morning drain it, and boil it with cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.
_To mak Oatmeal puddings, called Isings._
Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
This put in bags, guts, or fowls, as capon, _&c._
If green, good store of herbs chopped small.
_To make blood Puddings_
Take the blood of a hog, while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three days take the groats out and drain them clean; then put to these groats more then a quart of the best cream warmed on the fire; then take some mother of time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mix them with the groats, with a little fennel seed finely beaten, some peper, cloves, mace salt, and some beef-suet, or flakes of the hog cut small.
Otherways, you may steep your oatmeal in warm mutton broth, or scalding milk, or boil it in a bag.
_To make Andolians._
Soak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.
Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, & salt; mingle all together, and season the fat side of the guts, then turn that side inward again, and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan of fair water, with a piece of interlarded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.
Sometimes for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._
_To make other Blood Puddings._
Steep great oatmeal in eight pints of warm goose blood, sheeps blood, calves, or lambs, or fawns blood, and drain it, as is aforesaid, after three days put to it in every pint as before.