Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them. Garnish with lemon.
Take a Carp, or other, & put them into a deep Dish, with a pint of white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet Butter, and let him boyle between two dishes in his owne blood, season it with Pepper and Verjuyce, and so serve it up on Sippets.
Take it and spit it, & lay it down to the fire, and when your Pig is through warme, skin her, and cut her off the Spit as another Pig is, and so divide it in twenty peeces more or lesse as you please; when you have so done, take some White-wine and strong broth, and stew it therein, with an Onion or two mixed very small, a little Time also minced with Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a very little sweet Butter, and Gravy if you have it, so Dish it up with the same Liquor it is stewed in, with French Bread sliced under it, with Oranges and Lemons.
Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose-water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard.
Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin; fry them a light-brown, and put them into your stew-pan with a little gravy, a spoonful or two of white wine, a little nutmeg and salt; thicken it up with flour and butter. Garnish your dish with sippets and crisp parsley.
Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up. Cut some slices of the beef, and strain the sauce over all.
Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of butter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the butter that it was baked in, put it into a sauce-pan with a lump of fresh butter and flour to thicken it, with an anchovy and a glass of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up.
Take twelve small Carps, and one great one, all Male Carps, draw them and take out all the Melts, flea the twelve small Carps, cut off their Heads and take out their Tongues and take the fish from the bones of the flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash altogether, season it with Cloves, Mace and Salt, and make thereof a stiffe searce, add thereto the yolks of foure or five Eggs to bind it, fashion that first into bals or Lopings as you please, lay them into a deep Dish or Earthen Pan, and put thereto twenty or thirty great Oysters, two or three Anchoves, the Milts and Tongues of your twelve Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the juyce of a Lemon or two; a little White-wine some of Corbilion wherein your great Carpe is boyled, and a whole Onyon, so set them a stewing on a soft fire and make a hoop therewith; for the great Carp you must scald him and draw him, and lay him for half an hour with the other Carps Heads in a deep Pan with so much White wine Vinegar as will cover and serve to boyle him, and the other Heads in; put therein Pepper, whole Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two sliced, a Lemon; when you boyle your Carps, poure your Liquor with the Spice into the Kettle wherein you will boyle him; when it is boyled put in your Carp, let it not boyle too fast for breaking; after the Carp hath boyled a while put in the Head, when it is enough take off the Kettle, and let the Carps and the Heads keep warme in the Liquor till you goe to dish them. When you dresse your Bisque, take a large Silver dish, set it on the fire, lay therein Sippets of bread, then put in a Ladle-full of your Corbilion, then take up your great Carp and lay him in the midst of the Dish, then range the twelve heads about the Carp, then lay the searce of the Carp, lay that in, then your Oysters, Milts, and Tongues, then poure on the Liquor wherein the searce was boyled, wring in the juyce of a Lemon and two Oranges; Garnish your Dish with pickled Barberries, Lemons and Oranges, and serve it very hot to the Table.
Put two middle-sized lobsters into boiling salt and water. When they are half boiled, take the meat from the shell, cut it into very small pieces, and put it into a pie dish. Break up the shells, and stew them in a very little water with half a dozen blades of mace and a wine-glass of vinegar. Then strain off the liquid. Beat the coral in a mortar, and thicken the liquid with it. Pour this into the dish of lobster to make the gravy. Season it with cayenne, salt, and mushroom catchup, and add bits of butter. Cover it with a lid of paste, made in the proportion of half a pound of butter to a pound of flour, notched handsomely, and ornamented with paste leaves. Do not send it to table till it has cooled.
The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them. Pour into the dish some port wine. To a dozen large pears you may allow half a pound of sugar, and a pint of wine. Cover the dish, with a large sheet of brown paper tied on; set it in a moderate oven, and let them bake till tender all through which you may ascertain by sticking a broom twig through them. They will he done in about an hour, or they may probably require more time; but you must not let them remain long enough in the oven, to break or fall to pieces. When cool, put them up in a stone jar. In cold weather they will keep a week. To bake smaller pears, pare them, but leave on the stems, and do not core them. Put them into a deep dish with fresh lemon, or orange-peel; throw on them some brown sugar or molasses; pour in at the bottom a little water to keep them from burning; and bake them till tender throughout.
