Bream stewed .

HAving very well scaled your Bream and throughly washt it , do not forget to preserve its blood , in which you must stew your Bream , by adding thereto Claret , two slices of Ginger raced , the pulp of three quarters of a pound of Prunes boiled and strained into the Broth , Vinegar , Salt , and an Anchovie or two ; some sweet Herbs with Horse-radish root stamped and strained : Let not your Fish have more Liquor than will just cover it ; being enough , take some Butter with a little Vinegar , in which the Bream was stew'd , and beat them up together ; then dish up your Fish , pouring the Butter thereon , and garnish your Dish with Barberries , Oranges and Lemons .

Base boiled to be eaten hot .

Save the Livers , Rows or Spawns of your Base , then scale and wash them well ; having so done , boil them up in Water , Wine-Vinegar , Salt , some sweet Herbs , Lemons sliced , with three whole Onions ; then take a lear of drawn Butter , large Mace , whole Cinamon , a whole Nut-meg quarter'd , with three Anchovies dissolved therein ; having disht it up , pour on your lear , and let your garnish be fryed Oysters and Bay-leaves . This seasoning will not be improper for Mullet or any other sort of Fish .

Carps stewed .

Save the blood of your Carp , dress him and take out his Gall ; then scotch him on the back , and put him into a Stew-pan with a quart of White-wine , half a dozen blades of large Mace , a dozen Cloves , three races of Ginger sliced , two slit Nutmegs with a Faggot of sweet Herbs , three large Onions whole , four or five Bay-leaves , and some Salt , stew all these together , but put not your Carp in till the Pan boil , and then too with five ounces of sweet Butter : Let your fire be a quick Charcoal fire ; when it is enough , dish it in a large dish , pouring thereon your Sauce commixed with the Spices , laying on Lemon sliced with Lemon-pill or Barberries ; let your garnish be dried Manchet grated and searsed , with carved Sippets laid round the dish . At great Festivals garnish the body with stewed Oysters , and fried batter made of several colours by the juyce of Herbs , as Violets , Saffron , Spinage , &c. dissolving therein an Anchovie or two .

Another most excellent way .

Take a living Carp and scale it , then dry it with a cloath , and open the belly , taking out the entrails , then wash the blood into a Pipkin with a pint of Claret , with Vinegar and Water , some sweet Herbs , two whole Onions , half a pound of Butter or more ; stew these together three quarters of an hour softly ; then laying your Toasts in the bottom of the Dish , serve it up with Sippets , pouring some of the broth on , and garnishing it with Rosemary .

Cockles stewed .

Wash them well with Vinegar , and boil them before you take them out of the Shells , then put them into a Dish with Claret Vinegar , a handful of Capers , Mace , Pepper , Salt , a little grated Bread and Tyme minced , with the yolks of three Eggs chopped very small ; stew these together till they are enough , then put in a good spill of Butter , rubbing the Dish with a clove of Garlick . Crawfish , Shrimps or Prawns may be done the same manner , making what variety of garnish you please with the shells only .

Crabs stewed .

Take Crabs and boil them till they are enough , then take the meat out of the shells , and having put it into a Pipkin , some Claret , Wine-Vinegar , minced Tyme , Salt , grated Bread , Pepper , sweet Butter , Capers , large Mace , and the yolks of four Eggs boiled hard and chopt very small ; stew these together till they are enough , then rubbing the Dish with a clove of Garlick , serve them up .

Cods head drest after the best manner .

Cut yout Head so large beyond the Gills , that you may have a pretty quantity of the Body with it ; then boil it in Water and Salt , then have in readiness a quart of Cockles , with the shell'd meat of two or three Crabs , put these into a Pipkin with almost half a pint of White-wine , a bunch of sweet Herbs , two Onions , a little large Mace , a little grated Nutmeg , and some Oyster liquor ; then boil it till the liquor is wasted , then add to it two ladlefuls of drawn Butter , then dish up your Cods head on Sippets , draining it first very well over a Chafingdish of coals : Then cut your Pease or Spawn in thin slices , and the Liver in pieces , take likewise the Gill and pick out the bones , and cut it as you did the other ; dish up your Spawn round about the Cods head , and some on the top , and put all over it the Gill and Liver ; then pour your lair on it with some drawn Butter upon that again , sticking all your Gill-bone with Oysters fryed in Butter , and stick them on the Spawn also ; then grate on Nutmeg , and dish it up very hot , garnishing your Dish with Lemon and Bay-leaves .

Eels boil'd .

Take them and draw , fley , and wipe them clean , having cut them in pieces , boil them in White wine , Water , Oyster liquor , large Mace , three or four Cloves bruised , Salt , Spinage , Sorrel , Parsley grosly minced , an Onion , Pepper , and an Anchovie ; dish them up on Sippets , broth them with their own broth , beating up a lear with good Butter , yolks of Eggs , with slices of Lemon , and some Lemon-pill .

Eels stew'd .

Draw your Eels and fley them , and cut them into pieces four inches long , then put them into a Stew-pan with as much Claret as will just cover them , mingled with some Water , strip some Tyme and put to them , with sweet Marjoram , Savory pickled , Parsley and large Mace , be sure to stew them enough , then serve them on Sippets , stick Bay-leaves round the Dish , garnish the Meat with slic'd Lemon , and the Dish with fine grated Manchet .

Flounders or Gudgeons boil'd after an excellent manner .

Take a few sweet Herbs , tops of Tyme , sweet Marjoram , Winter-savory , tops of Rosemary , some whole Mace , some pick'd Parsley , and boil them in a quart of White-wine and Water , the quantities not exceeding each other : these ingredients having boiled some time together , then put in your Flounders , and scum your Pan very well ; then add to them a crust of Manchet , five ounces of sweet Butter , season all with Salt , Pepper and Verjuice , and so dish it up .

Flounders stew'd .

Take large Flounders and scotch them , then lay them in a deep Dish with a pint of the best Sallet Oyl poured round about , a pint of Claret and White-wine Vinegar equally mixt , and let there be two or three races of Ginger sliced , some whole Cloves , and a blade or two of Mace , a Nutmeg sliced , a faggot of sweet Herbs , with two or three cut Onions , stew all these together ; when they are enough serve them up on Sippets : then take a handful of Parsley minced very small , and put it green into your lair , letting it boil but a little while , then pour it upon your Fish , garnish your Dish with slic'd Lemon and green Parsley .

Gurnet red or gray , by some called Knowds , how boil'd .

Draw your Gurnet and wash it clean , then boil it in Water and Salt , with a faggot of sweet Herbs ; then take it up and pour upon it Butter , Verjuyce , Nutmeg and Pepper , thicken it with the yolks of three new-laid Eggs ; let your Dish be garnished with sliced Lemon or Barberries .

Jacks , if small , how to stew .

Take your Jacks and cut off the heads of them , then put them into Balls of forced Meat made of Fish , so that the heads may be upright ; indore them over with yolks of Eggs and so bake them ; drawing them out , cut them in pieces , and stew them up in a Dish with White-wine , Water , Salt , Vinegar , sweet Herbs , some Anchovies , Mace , sliced Ginger and Nutmeg ; but put not in your Pike till the liquor boils , and then let them be accompanied with some small forced Fish-balls , yellow , green and white , which you may colour with juyce of Herbs ; having turn'd them once or twice , take out your Jack-heads so forced , and set them round in the Dish ; then take out the bodies with a slice , and place them to the best advantage between and about them all over the Dish : Put Smelts fryed very stiff in the mouths of your Jacks , your forced Meats being round about them ; for variety you may make use of fryed Oysters , with other small fryed Fish .

Lobsters stewed .

Take some large Lobsters , being boil'd , break the Meat small , though you must break the shells as little as possible may be ; then put the Meat into a Pipkin , adding thereto Claret , White wine , Vinegar , sliced Nutmeg , Salt and some Butter , stew these together an hour softly : being stewed almost dry , put to it some more Butter , stirring it well together , then lay very thin Toasts in your Dish , laying the Meat thereon : or you may put the Meat into the shells , garnish the Dish about with the Legs , and lay the Barrel over the Meat with some sliced Lemon : If in the Summer , garnish your Dish with well-colour'd Flowers ; if in the Winter , with such as you can procure pickled .

Lamprels boil'd .

Wash your Lamprels , but take not out the guts , then cut them in pieces about an inch long , putting into a Pipkin twice as much Water as will cover them ; seasoning the Liquor with Pepper and Salt , and thickning it with three or four Onions , a little grated Bread , and a little Barm or Ale-yeast ; then shred a handful of Parsley , a little Winter-savory , and Tyme very small : Let all boil till half the broth be consumed ; then put in half a pound of sweet Butter , give it a walm or two and serve it up .

Mullets boil'd .

Take a large Mullet , having trust it round , put it in your Kettle ; adding to your Water Salt , and a handful of sweet Herbs , making your Water boil before you put in your Fish , which must be tyed up in a clean cloath : having put in with your Fish a pint of White wine Vinegar , let it boil till your Fish swim ; then take the Rivet and a pint of great Oysters , and as much Vinegar as their Gravie , four blades of Mace , with a little gross Pepper , boil all these in a Pipkin together , till your Oysters are enough , then strain the yolks of four Eggs , with half a pint of Sack ; having put in a little Butter and Sugar , put in also your Wine and Eggs , then serve it on Sippets , pouring on the Broth , scrape on Sugar and eat it hot . With this Broth you may boil a Pike , nay , a Capon , if you will but add some roasted Chesnuts steept in Sack .

Muscles stewed .

Take Muscles , wash them clean , and boil them in Beer and Salt ; then take them out of the shells , and beard them from Gravel and stones ; fry them in clarified Butter , then pour away some of the butter , and put to them a Sauce made of their own Liquor , some sweet Herbs chopped , a little White wine , Nutmeg , the yolks of four or five Eggs dissolved in Wine-Vinegar , Salt and some sliced Orange ; give these materials a walm or two in a Pipkin , and so serve them up in Scollop-shells .

Oysters stewed the best way .

Take a pottle or three pints of large great Oysters , parboil them in their own Liquor , then wash them in warm Water , wipe them dry , and pull away the Fins ; flower them , and fry them in clarified Butter very white : then take them up and put them into a large Dish with White-wine , a little Vinegar , five ounces of sweet Butter , some grated Nutmeg , large Mace , Salt , and three or four slices of an Orange ; stew them but a little while , and dish them up on Sippets , pouring on the Sauce , and running it over with beaten Butter , garnishing it with sliced Orange or Lemon .

Pike boil'd after an excellent manner .

Take a Pike , and having cleans'd the Civet , trust him round , and scotcht his back , put him into boiling Water and Vinegar , two parts Water , and the third Vinegar , with some Salt ; be sure you boil him up quick : Let your Sauce be made of White-wine-Vinegar , Mace , whole Pepper , two dozen of Cockles boiled out of their shells and washed clean , a faggot of sweet Herbs , the Liver stamped and put to it , with a Horse-radish scrap'd or slic'd , boil all these together ; dish your Pike on Sippets , and beat up your Sauce with some good sweet Butter and minced Lemon : You may garnish your Dish any how as you please .

Pike stewed . ( In the same manner may be stewed Carp , Bream , Barbel , Chevin , Rochet , Gurnet , Conger , Tench , Pearch , Base or Mullet , or the like . )

This is the City fashion : Take any of the aforesaid Fish , and having drawn and cleans'd it from blood or other impurities , lay it in a Dish , putting thereto as much White-wine as will only cover it , and set a stewing : When it boils , put in the Fish and scum it , and put to it some large Mace , whole Cinamon , and some Salt ; being finely stewed , dish it on Sippets , then thicken the Broth with the yolks of three or four Eggs , some thick Cream , Sugar and beaten Butter ; give it a walm , and pour it on the Pike with some boil'd Currans , and boil'd Prunes laid all over it ; also Mace , Cinamon , some knots of Barberries and sliced Lemon , scraping on some Sugar .

Plaice boil'd .

Take good large Plaice , and boil them in White wine , Vinegar , large Mace , two or three Cloves and Ginger sliced : Being boil'd , serve them in beaten Butter with juyce of Sorrel strain'd , Bread , sliced Lemon , Grapes or Barberries .

Plaice stewed .

Make choice of the fairest you can get , and having drawn , wash'd and scotch'd them , fry them a little ; having so done , remove them into a Stew-pan , putting thereto some White-wine , grated Nutmeg , Wine-Vinegar , Butter , Pepper and Salt : And thus stew them with slices of Oranges or Lemons .

Prawns , Shrimps , or Craw-fish stewed .

First boil , then pick , and afterwards stew them in some Claret-Wine , sweet Butter , Nutmeg and Salt ; dish them in Scollop-shells , and run them over with beaten Butter , with juyce of an Orange or Lemon .

You may for variety sake take any of the aforesaid Shell-fish , and stew them in Butter and Cream , serving them in Scollop-shells .

Perches boil'd an excellent way .

Lay your Perches scotcht in a deep Dish , with a pint of the best Sallet Oyl you can get , half a pint of White-wine , with the like quantity of Wine-Vinegar , two races of Ginger sliced , some whole Cloves and Mace , a Nutmeg sliced , and a faggot of sweet Herbs with two Onions cut not very small ; let these be the seasoning for your Pan : then let your Liquor boil up your Fish very quick ; then blanch them on both sides , and dish them on Sippets ; after this , take a little White-wine , Gravie and Vinegar , with grated Nutmeg , and a handful of Oysters cut in pieces , put these all over your Fish , causing them to boil almost in the Dish before you send it up ; pour drawn Butter over all , and garnish your Dish with Barberries and Lemons .

Salmon boil'd the best way after the City fashion .

Having chin'd your Salmon , take a side thereof or more , and cut the pieces into a reasonable bigness , wipe it only from the blood , but do not wash it ; then take no more Wine and Water ( of each an equal proportion ) than will cover it : Having made the Liquor , boil with a handful of Salt , and then put in your Salmon , making it boil up quick , adding a quart of White-wine-Vinegar , keeping up a stiff fire , it will be boil'd in half an hour ; then take it off , and let it cool , keeping it in a broad bottom'd Earthen Pan with the Liquor : but if you intend it shall be eaten hot , dish it up presently , and Sauce it with Butter beaten up thick with Water , adding thereto the yolks of three Eggs dissolved therein , some of the Liquor , grated Nutmeg , sliced Lemon poured thereon : garnishing the Dish with fine sierced Manchet , Barberries sliced , Lemons , Spices , and some greens fryed .

Salmon stewed .

Take a Jole or Rand of Salmon , and first fry it , after that stew it in a Dish on a chafing Dish of Charcoal with some Claret Wine , large Mace , slic'd Nutmeg , Salt , Wine-Vinegar , sliced Orange , and some sweet Butter : When enough , and the sauce thick , Dish it on Sippets , lay the Spices on it with some slices of Orange ; garnish the Dish , with some stale Manchet , grated and finely sierced .

Soals boil'd .

Take the Soals , draw and fley them ; then boil them in Vinegar , Salt , White-wine and Mace , but let the Liquor boil before you put them in ; being enough , dish them up on carved Sippets ; let your garnish be Mace , sliced Lemons , Goosberries , Grapes or Barberries , and beat up some Butter thick with the juyce of Oranges , and run it over the Fish : For variety sake place all over your Soals some stewed Oysters .

Soals stew'd a very good way .

Take a pair of Soals , lard them with water'd Salt-Salmon ; then lay them on a smooth board , cutting your lard all of an equal length ; on each side lair it but short , then flower your Soals , and fry them in strong Ale till they are half done ; then put them in a dish with half a dozen spoonfuls of white Wine , three of Wine-Vinegar , three ounces of sweet Butter , some slices of Orange with Salt , and some grated Nutmeg , cover the Dish whilst they are stewing ; being enough , dish them up with slice of Lemon , beaten Butter , with the juyce of Oranges .

Sturgeon boil'd .

Take a Rand and cut it into square pieces as big as a crown piece , stew them in a broad-mouth'd Pipkin with three or four large Onions , some large Mace , three or four Cloves , Pepper , Salt , some sliced Nutmeg , two or three Bay-leaves , some White wine , and Water , Butter , and a race of sliced Ginger , stew them well together , and serve them on Sippets , running them over with beaten Butter , sliced Lemon and Barberries ; let the garnish be the same .

Smelts stewed .

Take a deep Dish , and put your Smelts therein , put to them a quarter of a pint of White wine , three ounces of Butter , some great Pepper , a handful of Parsley , three or four sprigs of winter Savory , and as much of Tyme shredded small , with the yolks of three Eggs minced : when you put in your Fish , let these accompany , stewing them together , and now and then turning them with the Fish : when enough , serve them up on Sippets , placing a top some bunches of Barberries pickled , scraping Sugar thereon .

Scollops stewed .

Boil them very well in White wine , fair Water and Salt ; take them out of the shells , and stew them with some of the Liquor , Elder Vinegar , a few Cloves , some large Mace , and some sweet Herbs chopped very small : being throughly enough , serve them up in their own shells with beaten Butter , and the juyce of Oranges .

Tortoise stewed .

Take a Tortoise and cut off his head , feet and tail ; and boil the body in Wine , Salt and Water : being enough , uncase the meat from the shell , and stew it in a Pipkin with some Butter , White wine , some of the Broth , a couple of whole Onions , Tyme , Parsley , Winter-savory , and Rosemary minc'd : when enough , serve it on Sippets .

Turbet boil'd , or , as some call it , Calvere●

Having drawn your Turbet , wash 〈◊〉 clean ; then take an equal quantity of Water and Wine with some Salt , and bo●● it therein ; not putting it in till the Pa● boils , adding thereto some sliced Onions large Mace , a Clove or two , some slice● Ginger , whole Pepper , and a bundle of sweet Herbs ; scotch the Turbet on the white side very thick overthwart one way only ; this must be done before you put it in . Being half boiled , put in some Orange-pill ● being enough , dish it up with the Spices Herbs , some of the Liquor , Onions and sliced Lemons .

In the like manner you may dress Holy-burt , only let your Sauce be beaten Butter , sliced Lemon , Herbs , Spices , Onions and Barberries .

Trouts stewed .

Take three or four Trouts or more according to their bigness , and put them in a Dish with somewhat more than a quarter of a pint of Sack , or instead thereof White wine with a piece of Butter about the quantity of a Tennis-ball , a little whole Mace , some Parsley , a little Winter-savory and Tyme minced all together ; which done , put them to the Trouts : ●et these stew about a quarter of an hour , ●hen take the yolk of a hard Egg , and mince it small , stewing your Trouts therewith , then dish up , pour the Herbs and ●iquor all over them ; scraping Loaf-sugar ●hereon , and serving them very hot to ●he Table .

Whitings stewed , and how to make a Broth thereof .

Take a quantity of Wine , and the like of Water , and put it over the Fire in a deep dish ; add thereunto a race of Ginger sliced , a little large Mace , a Nutmeg quarter'd , with a faggot or two of sweet Herbs , as Marjoram , Tyme , &c. with Parsley , not forgetting with Salt to season your Broth : When it hath boiled a little while , put in your Whitings , but be careful you place them so as you intend to serve them up ; and putting some Butter to them , let them boil a pace ; in a little time they will be enough : When they are boiled , pour away all the Liquor from them into a Pipkin , and set it on the Fire again with your Spice and sweet Herbs that were in it before ; then take a handful of Parsley and mince it small , with a little Fennel and Tyme , and let them boil with the Fish-broth ; then take the meat of two Crabs , with the Carkass of a Lobster , the yolks of three Eggs , a ladle of drawn Butter ; beat all these together with some of the said Liquor , stirring it in the Pipkin till it thickens ; then shift out your Whitings on Sippets , as you would have them , dish up , pouring on your lair as it comes from the Fire ; in the same manner you may order Smelts or Gudgeons . The Broth is not only very pallatable , but exceeding wholesome and comfortable to a weak stomach .

Breast of Veal boil'd .

TAke a good midling Breast of Veal that is white and fat , bone it and beat it well , then wash it dry : after this put to it a handful of sweet Herbs , Parsley , and a little Sage minced small with a few Cloves , Mace and Nutmeg beaten , mixing therewith a little Salt . Do not forget to wash over the inside of your Veal with the yolks of Eggs , and strow your Herbs all over , then over that lay some slices of Bacon cut thin , dipt in the yolks of Eggs ; having so done , rowl it up in a Coller , and bind it hard with pretty broad Filleting : When it is enough , cut the Coller into nine or ten pieces , laying on every piece some Bacon ; dish it on Sippets , and let your lair be Gravy and strong Broth , sliced Nutmeg , all beaten up thick with drawn Butter , and two yolks of Eggs ; run these over your meat : let your Dish be garnished with slices of Bacon fryed in the yolks of Eggs.

Breast of Mutton stewed .

Joynt your Breast of Mutton very well , then farce it with sweet Herbs and minced Parsley ; after this put it into a deep stewing Dish with the right side downwards , adding thereto as much White wine and strong Broth as will stew it ; then set it over a large chafing-Dish of Coals , putting therein two or three great Onions , a faggot of sweet Herbs , and a little large Mace : being almost enough , take a handful of Spinage , Endive and Parsley , and put to it : Then dish it up with so much Broth as is sufficient , thickned with the yolks of Eggs and drawn Butter ; then pour on the lair with the Herbs on the top , and on that some Capers and Sampier stew'd therewith , and garnish the dish with Lemon or Barberries .

Beef Collops stewed .

Cut from a buttock of Beef some thin slices , crossing the grain thereof : having hackt them with the Back of your knife , fry them in sweet Butter ; being brown , put them into a Pipkin , with some strong Broth , some White wine , a little Nutmeg , and so stew it very tender : About a half hour before you serve it up , add to it some Mutton Gravy , Elder Vinegar , with two or three Cloves ; after it is disht , put to it some drawn Butter , with the juyce of Oranges , and some slices thereof on the top of it .

Buttock , Rump , Chine , Brisket , Sur-loyn , Rib , Flank or Fillet of Beef powdered how to boil .

Take your choice of which you please , and in hot weather give it no longer powdering than five or six days , but as long again in the Winter ; if you stuff it , let it be with all manner of sweet Herbs , with fat Beef minced , and some Nutmeg ; so serve it ( after it hath boil'd a sufficient while ) on Brewis with Cabbidge boil'd in Milk and drawn Butter run all over : garnish your dish with Parsley , and Carrets slic'd into several shapes .

Calves feet stewed .

Take your Calves feet and split them in the middle ; after you have blanched them , being boil'd very tender , and having taken from them the great bones , place them in a Stewing-dish , with some strong Broth , three pretty large Onions , a Faggot of sweet Herbs , with Salt and a little large Mace : when you perceive it boils , then put unto it a handful of Parsley , Spinage and sweet Herbs minced with a large handful of Currans : The Feet being stewed , beat the yolks of two or three Eggs with some Sugar and Butter ; and with that thicken your lair , and a little drawn Butter : dish up your Calves Feet on Sippets , and pour on your Broth.

Calves head stewed .

First boil your Calves head in water half an hour ; then take it up and pluck it all to pieces , and put it into a Pipkin with Oysters and some of the broth it was boiled in ; adding thereto a pint of Claret , a quarter of a pound of midling Bacon sliced , first parboil'd , ten roasted Chesnuts split , the yolks of four Eggs , sweet Herbs minced , and a little Horse-radish root scraped : Let these stew together an hour , let your Brains be parboil'd and chopt a little , and strew thereon a little Ginger and grated Bread , or make a little Batter with Eggs , Ginger , Salt and Flower , putting in some juice of Spinage to make them , when fried , look green : when the meat is dish'd , lay these fried Brains , Oysters , the Chesnuts , and yolk of Eggs thereon , so serve it up hot with Sippets .

Haunch of Venison boil'd .

Take a Haunch of Venison and set it a boiling ( having a little powdered it before ) then boil up four or five Colly-Flowers in strong broth , and some Milk : When they are boiled , put them forth into a Pipkin , adding to them drawn Butter , and keep them by the Fire in a warm condition : then boil up three or four handfuls of Spinage in strong broth : when they are enough , pour out part of the broth from them , and put in a little Vinegar , a ladleful of drawn Butter , and a grated Nutmeg ; your Dish being ready with Sippets in the bottom , put in your Spinage thereon round towards the Dishes side : your Venison being boil'd , take it up and lay it in the middle of the Dish , and lay your Colliflowers all over it ; then pour on your drawn Butter over that : Lastly , garnish it with Barberries , and your Dish with some green Parsley minced .

For variety sake you may force your Venison with a handful of sweet Herbs , and Parsley minced with Beef-suet , and yolks of Eggs boiled hard ; seasoning your forcing with Pepper , Nutmeg , Ginger and Salt .

Lambs head boil'd .

First take out the Brains and make a Pudding thereof ; being boil'd and cold , cut it into bits , then mince some Lamb with Beef-suet , and put to it some grated Bread , Nutmeg , Pepper , Salt , some sweet Herbs minced with four or five raw Eggs : work these all together , and fill the Lambs head therewith : Having well cleansed and dryed the head beforehand , then stew it between two Dishes with some strong broth ; what remains of this forcing , work it into balls , and let them boil with the head , adding therewith some White wine , a whole Onion , three or four sliced Pippins , some pieces of Artichokes , Sage leaves , large Mace , with Lettice boil'd and quarter'd , and put into beaten Butter ; being finely stew'd , dish it up on Sippets , and put the balls with the other materials thereon ; then broth it , and run it over with beaten Butter and Lemon .

Lambs head stewed .

Having cleft the head and taken out the Brains , washing and cleansing it from all its filth and impurity , set it a boiling in some strong broth ; having scum'd it after boiling , put in two or three blades of large Mace , some Capers , some Pears quarter'd , a little Claret , Gravy , Marrow , and some Marry-gold Flowers ; when stewed enough , serve it on carved Sippets , and broth it , laying on sliced Lemon , scalded Goosberries or Barberries .

Loyn of Lamb stewed .

Let your Loyn be cut into steaks pretty large , put it into a Pipkin with so much Water as will cover it : when it simmers scum it , and then put to it Capers , Samphire , the bottoms of some Hartichokes , four or five blades of large Mace , half a Nutmeg sliced , Verjuice and Salt ; give them the space of an hour to be stewed in , then dish up your Lamb tenderly , blowing off the fat : put into the broth scalded Spinage and Parsley minced with scalded Goosberries , a piece of Butter ; shake it well , dish it and serve it up on Sippets .

Leg of Lamb boil'd .

Take Kidney suet , and cut it into square pieces about the bigness and length of your Finger ; then thrusting your knife into seven or eight places of the meat , put those pieces of suet into each particular hole ; then boil your Lamb , remembering to turn it often , take heed of overboyling it ; then boil a good handful of Parsley tender , mince it small with your knife ; then warm a quarter of a pint of White wine Vinegar over some Coals , with Butter about the quantity of an Egg ; put in also some clusters of Barberries either boil'd or pickled ; then dish up your meat on Sippets , pouring the sauce thereon .

Leg of Pork .

Having laid your Leg of Pork in salt about some nine days , stuff it with Parsley and Sage , or you may boil it without stuffing , having in readiness a handful of boil'd Sage , mince it very small , and put it into a little strong broth with Butter and Pepper , then take up your Turnips , being boiled tender , and toss your Sage and them together with more drawn Butter ; having dish'd up your Pork , lay your Turnips over .

Legs of Veal and Bacon boil'd .

Take pretty big Lard , and therewith lard your Leg of Veal all over , joyning some Lemon-pill to your Lard ; then get a piece of middle Bacon , and boil the Veal therewith : when your Bacon is enough , cut it into slices , and season it with Pepper , and dryed Sage incorporated together ; dish up your Veal with your Bacon round about it , and send with the serving it up some Saucers of Green-sauce , strowing over it Parsley and Barberries ; and that you may not be ignorant of the making it , take two handfuls of Sorrel , and beat it well in a Morter , squeeze out the juice of it , and put thereto a little Vinegar , Sugar , drawn Butter , and a grated Nutmeg , set it on the Coals till it be hot , then pour it on your Veal and Bacon .

But to make Green-sauce to be served up in Saucers , you must do thus : Take two or three handfuls of Sorrel , beaten in a Morter with two Pippins quartered , after paring adding thereto a little Vinegar and Sugar .

Legs , Necks , and Chines of Mutton boiled .

Take either of the aforementioned Joynts , and lard them with a little Lemon-pill ; then boil it in Water and Salt , with a faggot of sweet Herbs ; then take a pint and a half of Oysters well wash'd , and put them into a Pipkin , with some of their own liquor , a little strong broth , and half a pint of gravy , as much White wine ; put to them two or three whole Onions , some Tyme , grated Nutmeg , and two or three Anchovies , so let them boil together ; then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness , with a ladleful of drawn broth amongst it ; then dish it up on Sippets , then over-run it with lair , placing your Oysters on the top thereof ; then serve it up garnish'd with Barberries or Lemon .

Neats Tongues boil'd .

Take a Neats Tongue and boil it in Water and Salt , or you may salt it a little , and only boil it in Water till it be tender ; then blanch it , dish it and stuff it with minced Lemon , mince the Pill and strow all over it , then run it over with drawn Butter .

Neats Tongues stewed .

Make a hole in the but-end of the Tongue , and take the meat and mince it with Beef-suet , season it with Salt , Nutmeg , sweet Herbs minced , the yolks of two raw Eggs , Pepper , Ginger , and mingling all together , stuff the Tongue therewith , then wrap it in a caul of Veal , and boil it till it will blanch ; then with some Claret , Gravy , Cloves , Mace , Salt , Pepper , grated Bread , sweet Herbs minced small , fryed Onions , Marrow boil'd in strong broth , stew it in a Pipkin ; when it is ready serve it up on Sippets , laying over it Grapes , Goosberries , sliced Lemon or Oranges , run it over with beaten Butter , garnishing the dish with stale grated Bread .

You may otherwise stew Neats Tongues in a Pipkin with Raisins , Mace , sliced Dates , blanched Almonds , Marrow , Claret wine , Butter , Salt , Verjuice , Sugar , strong broth or Gravy , slicing the Tongue withal : being throughly stewed , dissolve the yolks of half a dozen Eggs in some Vinegar , and dish it up on fine Sippets , with Lemon , running beaten Butter over all .

Oxe Cheekes boiled .

Take a pair of Ox Cheeks and bone them : then put them six or seven hours in Water to soak , then cleanse them from their blood , paring the rough of the Mouth , taking out the balls of the Eyes ; then stuff them with Beef-suet , hard Eggs , sweet Herbs , Pepper and Salt , mingle all together , and let your stuffing be on the inside , pricking the two Cheeks together , then boil them alone , or with other Beef ; being tenderly boiled , serve them up on Brewis with interlarded Bacon or Pork Sausages : let there be on each side of the dish saucers of Green-sauce or Mustard .

Oxe Cheeks boil'd to be eaten cold with Sallet .

Bone your Cheeks and cleanse them , then steep them in White wine twelve hours ; then season them with Nutmegs , Cloves , Pepper , Mace and Salt , roul them up , boil them tender in Water , Vinegar and Salt , press them ; and being cold slice them into thin slices , and serve them with Oyl and Vinegar .

Pig sucking boil'd .

Take a young sucking Pig , and lay him round with his tail in his Mouth in a Kettle , covering it with fair Water , and casting in a good handful of Salt , a handful of Rosemary , Tyme , sweet Marjoram and Winter-savory : when half boiled , take him up and fley the skin from him ; then take him and quarter him , and lay him in a Stew-pan , with Prunes , large Mace , Currans ; then take him up being enough , and lay him in Sippets with the aforesaid ingredients poured upon him .

Rabbets boiled .

Prick down your Rabbets heads to their shoulders , and that is the way to truss them for boiling , gathering up their hind Legs to their Belly : you may lard them with Bacon , if you please , or let it alone , and so boil them up white ; being boiled , take the Livers and mince them small with fat Bacon boiled , then put it to half a pint of White wine , strong Broth and Vinegar , all making but that quantity ; then let it boil with some large Mace , add thereunto a little Parsley minced with some Barberries , and a ladleful of drawn Butter ; dish up your Rabbets on your Sippets pouring your lair all over them , and garnish your dish with Lemons and Barberries .

Shoulder of Mutton boiled .

Do not above half boil your Shoulder of Mutton ; then slice the fleshy part into thin slices , leaving some about the blade-bone ; preserve the Gravy , and put the Mutton into a Pipkin , with some of the broth in which it was boiled ; a little grated Bread , Oyster liquor , Vinegar , Bacon sliced thin and scalded , a quarter of a pound of Sausages stript out of their skins , large Mace , and a little sliced Nutmeg : When it is almost stew'd , put in the Gravy : when they have boil'd almost an hour , put to them a pint of Oysters , a faggot of sweet Herbs and some Salt , then stew them a little longer ; then take the blade-bone and broil it , put it into your dish , and pour the materials in your Pipkin upon it ; garnish it with Oysters fryed in batter , Lemons sliced , and Barberries ; it will not be amiss first to rub your dishes bottom with a clove of Garlick .