_8. To boil a Tongue otherways._
Salt a tongue twelve hours, or boil it in water & salt till it be tender, blanch it, and being finely boil"d, dish it in a clean dish, and stuff it with minced lemon, mince the rind, and strow over all, and serve it with some of the Gallendines, or some of the Italian sauces, as you may see in the book of sauces.
_To boil a Neats Tongue otherways, of three or four days powder._
Boil it in fair water, and serve it on brewice, with boiled turnips and onions, run it over with beaten b.u.t.ter, and serve it on fine carved sippets, some barberries, goosberries, or grapes, and serve it with some of the sauces, as you may see in the book of all manner of sauces.
_To Fricas a Neats Tongue, or any Tongue._
Being tender boil"d, slice it into thin slices, and fry it with sweet b.u.t.ter, then put away your b.u.t.ter, and put some strong broth, nutmeg, pepper, and sweet herbs chopped small, some grapes or barberries picked, and some yolks of eggs, or verjuyce, grated bread, or stamped Almonds and strained.
Somtimes you may add some Saffron.
Thus udders may be dressed in any of the ways of the Neats-Tongues beforesaid.
_To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any Fowls being roasted and cold.
Roast the Fowls for Hashes._
Take a capon, hash the wings, and slice into thin slices, but leave the rump and the legs whole; mince the wings into very thin slices, no bigger then a _three pence_ in breadth, and put it in a pipkin with a little strong broth, nutmeg, some slic"t mushroms, or pickled mushroms, & an onion very thin slic"t no bigger than the _minced capon_ being well stew"d down with a little b.u.t.ter & gravy, dish it on fine sippets, & lay the rump or rumps whole on the minced meat, also the legs whole, and run it over with beaten b.u.t.ter, slices of lemon, and lemon peel whole.
_Collops or hashed Veal._
Take a leg of Veal, and cut it into slices as thin as an half crown piece, and as broad as your hand, and hack them with the back of a knife, then lard them with small lard good and thick, and fry them with sweet b.u.t.ter; being fryed, make sauce with b.u.t.ter, vinegar, some chopped time amongst, and yolks of eggs dissolved with juice of oranges; give them a toss or two in the pan, and so put them in a dish with a little gravy, _&c._
Or you may make other sauce of mutton gravy, juyce of lemon and grated nutmeg.
_A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues._
Being tender boil"d and cold, cut them in thin slices, and fry them in sweet b.u.t.ter; then put them in a pipkin with a pint of Claret wine, and some beaten cinamon, ginger, sugar, salt, some capers, or samphire, and some sweet b.u.t.ter; stir it well down till the liquor be half wasted, and now and then stir it: being finely and leisurely stewed, serve it on fine carved sippets, and wring on the juyce of a lemon, and marrow, _&c._
Or sometimes lard them whole, tost them, and stew them as before, and put a few carraways, and large mace, sugar, marrow, chestnuts: serve them on fried tosts, _&c._
_To make other Hashes of Veal._
Take a fillet of Veal with the udder, rost it; and being rosted, cut away the frothy flap; and cut it into thin slices; then mince it very fine with 2 handfuls of french capers, & currans one handful; and season it with a little beaten nutmeg, ginger, mace, cinamon, and a handful of sugar, and stew these with a pound of b.u.t.ter, a quarter of a pint of vinegar, as much caper liquor, a f.a.ggot of sweet herbs, and little salt; Let all these boil softly the s.p.a.ce of two hours, now and then stirring it; being finely stewed, dish it up, and stick about it fried tost, or stock fritters, _&c._
Or to this foresaid Hash, you may add some yolks of hard eggs minced among the meat, or minced and mingled, and put whole currans, whole capers, and some white wine.
Or to this foresaid Hash, you may, being hashed, put nothing but beaten b.u.t.ter only with lemon, and the meat cut like square dice, and serve it with beaten b.u.t.ter and lemon on fine carved sippets.
_To Hash a Hare._
Cut it in two pieces, and wash off the hairs in water and wine, strain the liquor, and parboil the quarters; then take them and put them into a dish with the legs, shoulders, and head whole, and the chine cut in two or three pieces, and put to it two or three grate onions whole, and some of the liquor where it was parboil"d: stew it between two dishes till it be tender, then put to it some pepper, mace, nutmeg, and serve it on fine carved sippets, and run it over with beaten b.u.t.ter, lemon, some marrow, and barberries.
_To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced._
Take a rabit being flayed, and wiped clean, cut off the legs, thighs, wings, and head, and part the chine into four pieces or six; put all into a dish, and put to it a pint of white wine, as much fair water, and gross pepper, slic"d ginger, some salt b.u.t.ter, a little time and other sweet herbs finely minced, and two or three blades of mace, stew it the s.p.a.ce of two hours leisurely; and a little before you dish it, take the yolks of six new laid eggs and dissolve them with some grapes, verjuyce, or wine vinegar, give it a warm or two on the fire, till the broth be somewhat thick, then put it in a clean dish, with salt about the dish, and serve it hot.
_A Rabit hashed otherways._
Stew it between two dishes in quarters, as the former, or in peices as long as your finger, with some strong broth, mace, a bundle of sweet herbs, and salt; Being well stewed, strain the yolks of two hard eggs with some of the broth, and put it into the broth where the Rabit stews, then have some cabbidge lettice boiled in water; and being boild squeeze away the water, and put them in beaten b.u.t.ter, with a few raisins of the Sun boiled in water also by themselves; or in place of lettice use white endive. Then being finely stewed, dish up the rabit on fine carved sippets, and lay on it mace, lettice in quarters, raisins, grapes, lemons, sugar, gooseberries, or barberries, and broth it with the former Broth.
Thus chickens, or capons, or partridg, and strained almonds in this Broth for change.
To hash a Rabit otherways, with a forcing in his belly of minced sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and fill his belly.
_To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips._
Boil either the rabits or fowls in water and salt, or strained oatmeal and salt.
Take turnips, cut them in slices, and after cut them like small lard an inch long, the quant.i.ty of a quart, and put them in a pipkin with a pound of b.u.t.ter, three or four spoonfulls of strong Broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leisurely with some mace the s.p.a.ce of 2 hours being very finely stewed, put them into beaten b.u.t.ter, beaten with cream and yolks of eggs, then serve them upon fine thin toasts of French Bread.
Or otherways, being stewed as aforesaid without eggs, cream, or b.u.t.ter, serve them as formerly. And these will serve for boil"d Chickens, or any kind of fowl for garnish.
_To make a Bisk the best way._
Take a leg of Beef and a Knuckle of veal, boil them in two gallons of fair water, sc.u.m them clean, and put to them some cloves, and mace, then boil them from two gallons to three quarts of Broth; being boil"d strain it and put it in a pipkin, when it is cold, take off the fat and bottom, clear it into another clean pipkin; and keep it warm till the Bisk be ready.
Boil the Fowl in the liquor of the Marrow-Bones of six peeping chickens, and six peeping pigeons in a clean pipkin, either in some Broth, or in water and salt. Boil the marrow by it self in a pipkin in the same broth with some salt.
Then have pallats, noses, lips, boil"d tender, blancht and cut into bits as big as sixpence; also some sheeps tongues boil"d, blancht, larded, fryed, and stewed in gravy, with some chesnuts blanched; also some c.o.c.ks combs boil"d and blanched, and some knots of Eggs, or yolks of hard eggs. Stew all the aforesaid in some rost mutton, or beef gravy, with some pistaches, large mace, a good big onion or two, and some salt.
Then have lamb stones blancht and slic"t, also sweet-breads of veal, and sweet-breads of lamb slit, some great oysters parboil"d, and some c.o.c.k stones. Fry the foresaid materials in clarified b.u.t.ter, some fryed spinage, or Alexander leaves, & keep them warm in an oven, with some fried sausages made of minced bacon, veal, yolks of eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven in cauls of veal, and being baked and cold, slice it round, fry it, and keep it warm in the oven with the foresaid fried things.
_To make little Pies for the Bisk._
Mince a leg of Veal, or a leg of Mutton with some interlarded bacon raw and seasoned with a little salt, nutmeg, pepper, some sweet herbs, pistaches, grapes, gooseberries, barberries, and yolks of hard eggs, in quarters; mingle all together, fill them, and close them up; and being baked liquor them with gravy, and beaten b.u.t.ter, or mutton broth. Make the past of a pottle of flower, half a pound of b.u.t.ter, six yolks of eggs, and boil the liquor and b.u.t.ter together.
_To make gravy for the Bisk._
Roast eight pound of b.u.t.tock beef, and two legs of mutton, being throughly roasted, press out the gravy, and wash them with some mutton broth, and when you have done, strain it, and keep it warm in a clean pipkin for your present use.
_To dish the Bisk._