STOVEY.

Break that deer, take that meat off, raise that goose, lift that swan, sauce that capon, spoil that hen, cut up that chicken, unbrace that mallard, unlace that rabbit, cut up that heron, display that crane, mess up that peacock, joint that bittern, unhook that curlew, calm that pheasant, wing that partridge, wing that quail, chop up that plover, cut up that pigeon, border that pie, cut up that woodcock; cut up all kinds of small birds.

Timber the fire, tire that egg, chine that salmon, string that lamprey, splat that pike, souce that plaice, sauce that tench, splay that bream, side that haddock, tusk that barbel, culpon that trout, fin that chivin, transon that eel, tranch that sturgeon, undertranch that porpus, tame that crab, barb that lobster.

First, serve mustard and brawn, soup, beef, mutton, stewed pheasant, swan, capon, pig, venison, hake, custard, jelly, blancmanger, and jelly; as standard, venison, roast kid, fawn, rabbit, bustard, stork, crane, peacock with his tail, heron, bittern, woodcock, partridge, plovers, rabbits, large birds, larks, doucers, pampuff, white jelly, amber jelly, almond cream, curlew, brew, snite, quail, sparrow, martinet, perch in jelly, petty pervis, baked quince, jelly, dewgard, fruit fage, blandrells or pippins with caraway seeds in sweets, wafers, and Ipocras.

Mustard goes well with brawn, beef, bacon, and mutton. Verjuice is good for boiled chickens and capons; swan pairs with its innards, and ribs of beef with garlic, mustard, pepper, verjuice, and ginger. There’s a sauce for lamb, pig, and fawn made with mustard and sugar; for pheasant, partridge, and rabbit, use gamelin sauce; for heron, egret, plover, crane, brew, and curlew—salt, sugar, and camot water are best; for bustard, shoveler, and bittern, stick with gamelin sauce; while woodcock, lapwing, lark, quail, martinet, venison, and snite are served with white salt; sparrows and thrushes go well with salt and cinnamon. So, all meats should have some kind of sauce.

The way to carve a swan is to slice it straight down the middle of the breast and cut cleanly through the back from the neck to the tail, so you can separate it into two neat halves without breaking or tearing the meat. Place the two halves on a nice platter with the cut sides facing down, sprinkle some salt over it, and put it back on the table. Use a special sauce for the swan and serve it in small bowls.

You need to prepare a goose differently than before. B3 Take a roasted goose and remove both legs neatly, similar to how you would with a shoulder of lamb. Dislocate them from the body, then cut around the belly piece close to the lower end of the breast. Slice clean through the breast on each side about the width of your thumb to expose the bone in the center of the breast; then take off the pinions on both sides. Lift the flesh you just cut away from the bone and remove it from the carcass along with the pinion. Next, cut the bone that lies at the front of the breast (often called the merry thought) while keeping the skin and flesh attached. Cut another slice of flesh from the breastbone, completely through, and detach it cleanly from the bone. Flip the carcass over and split it along the backbone above the loin bones. Take the rear section of the backbone and place it on a nice dish with the skin side up. Position the merry thought at the front with the skin side up, followed by the apron of the goose. Then lay your pinions on each side in opposite directions, placing the legs in the same way behind them so that the bone ends of the legs stand upright in the center of the dish, with the wing pinions on the outer sides. Under each wing pinion, place the long slices of flesh that you cut from the breastbone, letting the ends meet beneath the leg bones while letting the other ends lay cut in the dish between the leg and the pinion. Finally, pour your sauce into the dish under the meat, sprinkle on some salt, and serve it on the table.

Lift the leg up carefully and open the joint with the tip of your knife, but do not remove the leg; then slice down the breast on both sides with your knife, and open the breast pinion with the knife, but don’t take the pinion off; then lift up the merry-thought between the breastbone and the top of the merry-thought, slicing down the flesh on both sides of the breastbone, and raise up the flesh called the brawn, turning it outward on both sides, but do not break it or cut it off; then cut off the wing pinion at the joint next to the body and place each pinion in the spot where you turned out the brawn, but cut off the sharp end of the pinion, take the middle piece, and that will fit perfectly in the place.

You can prepare a capon or pheasant in the same way, but when dealing with the capon, don't remove the wing tip. Instead, where the turkey's wing tip goes, place half of the capon's gizzard on each side.

Take off both legs, and use your knife to cut it down to the breast on both sides. Lift the flesh and remove it completely with the pinion. Then, stick the head into the breast, place the pinion on one side of the carcass, and the leg on the other side, making sure the bone ends cross over the carcass, and the other wings cross over the top of the carcass.

Raise the pinion and the leg, but don't remove them, lift the merry-thought from the breast, and tie it down on each side of the breast with your knife, bending it back and forth like this.

Turn the back downwards and cut the belly flaps clean off from the kidneys, but be careful not to cut the kidney or the flesh. Then, insert the tip of your knife between the kidneys and loosen the flesh from each side of the bone. Next, turn up the back of the rabbit and cut across between the wings, and carefully cut down close to the bone with your knife on both sides. Then, open the flesh of the rabbit away from the bone, using the tip of your knife against the kidney, and gently pull the leg open with your hand, but don’t pull it off completely. After that, insert your knife between the ribs and the kidney, slice it out, and lay the legs close together.

Lift up the right leg and wing, arrange it nicely, and place him on the platter as he should look while flying, and then serve him. Keep in mind that capons or chickens are presented with the same sauce; the chickens should be served with green sauce or verjuice.

Take a pheasant, lift its legs and wings like a hen, and use only salt for seasoning, no sauce.

Raise his legs and his wing like a hen; if you chop him up, sauce him with wine, ginger powder, and salt, then place him on a chafing dish over coals to warm and serve.

Take a quail and lift its legs and wings like a chicken, and use only salt for seasoning.

Unfold his legs and cut off his wings at the joints, then take his wings and legs, and season them with ginger powder, mustard, vinegar, and salt.

Raise his legs and wings like a crane, and season him with vinegar, mustard, ginger powder, and salt.

Raise his legs and wings like a heron, with only salt, no sauce.

Take an egript, and raise his legs and his wings like a heron, and use only salt for seasoning.

Raise his legs and wings like a hen, and no sauce except salt.

Raise his legs and wings the same way, using only salt and no sauce.

Lay him on his back, cut away the vents, then lift the wings and sides, and place the bulk, chine, and sides together, adding sauce with vinegar and ginger powder.

Take a snipe or teal, raise its wings and legs, and use no sauce, just salt.

Raise his leg and wings like a hen, and only use salt, no sauce.

Raise his legs, wings, and shoulders like a plover, and no seasoning except salt.

Raise his legs like a hen, and clean his mind.

TO go to the fish preparation.
Muscle, minced fish like porpoise or salmon, baked herring with sugar, green pike, lamprey, salt-cured fish, roasted porpoise, baked gurnard, and baked lamprey.

Jelly in white and red, candied dates, conger eel, salmon, bream, dorade, turbot, halibut as the standard, bass, trout, mullet, chub, soles, roasted lamprey, and tench in jelly.

Fresh sturgeon, bream, perch in jelly, a jowl of salmon sturgeon, whelks, roasted apples and pears; with candied sugar, molasses figs, raisins, dates, spiced with minced ginger, wafers, and Hippocras.

The fish carver needs to manage the peas and frumenty, along with the tail and liver. You should check if there are any salted porpoises or soles, turrents, and follow the same method as for venison. For baked herring, lay it whole on the plate, then serve white herring in a dish, cut it open from the back, remove the bones and roe, and ensure there's mustard. For salted fish, green fish, salted salmon, and conger, remove the skin; for salted fish, stock fish, mackerel, and hake, remove the bones and skins and add butter. For A Pike, lay the belly on a plate with enough pike sauce, for A salt Lamprey, cut it into seven or eight pieces and serve it that way, for A Plaice, drain the water, score it with your knife, and sprinkle with salt, wine, or ale. For Bass, Gurnard, Rochet, Bream, Chevin, Mullet, Roch, Perch, Sole, Mackerel, Whiting, Haddock, and Codling, take them by the back, remove the bones, and clean out the belly. For Carp Bream, Sole, and Trout, present the back and belly together. For Salmon, Conger, Sturgeon, Turbot, Thornback, Houndfish, and Halibut, cut them into portions. The Porpoise should be served whole, and Tench in its sauce. Cut two Eels, and roast Lampreys, peel off the skin, remove the bones, and add vinegar and spices. For a Crab, break it apart, clean the shell in a dish, put the meat back in, mix it with vinegar, sprinkle it with spices, cover it with bread, and heat it. For a Crayfish, prepare it this way: cut it in half, slit the belly, remove the meat, peel away the red skin, mince it finely, put vinegar in the dish, and serve it cold. For A Jowl of Sturgeon, slice it thin and arrange it around the dish, for Fresh Lamprey baked, open the pastry, then take white bread, slice it thin, place it in a dish, and with a spoon scoop out the galantine and spread it on the bread with red wine and cinnamon powder; then cut a piece of Lamprey, mince it thin, and mix it into the galantine, then heat it. For Fresh herring, use salt and wine, for Shrimps that are well pickled, Flounders, Gudgeons, Minews, and Mussels, Eels, and Lampreys, Sprats, and Muscles cooked in greens, oysters prepared in few ways, oysters in gravy, and Minews cooked in porpoise, with salmon in both white and red jelly, almond cream, dates in sugar, pears and quinces in syrup, along with parsley roots, and hound fish prepared standing.

Mustard goes well with pickled herring, salted fish, salted conger, salmon, sparling, salted eel, and ling; vinegar pairs nicely with pickled porpoise, turrentine, salted sturgeon, salted thirlepole, and salted whale, as well as lamprey with gallentine; verjuice is great for roach, dace, bream, mullet, flounder, salted crab, and chevin with a sprinkle of cinnamon and ginger; green sauce complements fresh fish and halibut, cod, and fresh turbot; don’t put your green sauce away because it’s also good with mustard.

Take a pot or container of about three gallons, fill it with clean water, and place it over a charcoal fire. First, add your toughest meats: a rump of beef, Bologna sausages, two dry and two fresh tongues, boiled and larded. Let it cook for about two hours after the pot starts boiling and has been skimmed. After your beef has been skimmed, add mutton, venison, pork, and bacon, cutting all these into pieces the size of a duck's egg. Also, include carrots, turnips, onions, and cabbage, cut into chunks the same size as the meat. Add a bundle of sweet herbs, well tied, along with some whole spinach, sorrel, borage, endive, marigolds, and other good pot herbs, slightly chopped. Occasionally, add French barley or green or dried lupins.

Then a little before you serve your Olio, add Cloves, Mace, Saffron, & etc.

Then next have various birds; as first

A goose, or turkey, two capons, two ducks, two pheasants, two wigeons, four partridges, four stock doves, four teals, eight snipes, twenty-four quails, and forty-eight larks.

Boil these mentioned chickens in water and salt in a pan, pipkin, or pot, &c.

Then have Bread, marrow, artichoke bottoms, yolks of hard eggs, large mace, boiled and blanched chestnuts, two cauliflowers, saffron.

And cook these in a small pot together, with some good, sweet butter, a little white wine, and strong broth.

Some other times for variety you can use beets, potatoes, skirrets, pistachios, pineapple seed, or almonds, pomegranates, and lemons.

Now to serve your mixture, start with your beef, veal, or pork; then add your venison and mutton, along with tongues, sausage, and roots on top.

Then next your largest bird, whether it's a land bird or a water bird, like a goose or turkey, two capons, two pheasants, four ducks, four wigeons, four stock doves, four partridges, eight teal, twelve snipes, twenty-four quail, forty-eight larks, &c.

Then bring it and put in your pot of cauliflower 3 C2 artichokes, chestnuts, some fried sweetbreads, yolks of hard-boiled eggs, then marrow boiled in strong broth or water, large mace, saffron, pistachios, and all the above ingredients finely stewed together, with some sliced beets on top, sliced lemons, whole lemon peels, and drizzle it with melted butter.

For the garnish of the dish, make marrow pies shaped like round dumplings but not too tall. Then, have sweetbreads of veal cut into small cubes, some pistachios, marrow, potatoes, or artichokes cut like sweetbreads, and some streaky bacon. Add yolks of hard-boiled eggs, nutmeg, salt, gooseberries, grapes, or barberries, and some minced veal mixed with some bacon or beef suet, asparagus, and chestnuts, with a touch of musk. Seal them up and baste them with saffron water, bake them, and finish with melted butter. Arrange them around the edge of the dish or rims, along with some artichoke bottoms, yolks of hard-boiled eggs, quartered lemons, pomegranates, and boiled red beets, all nicely cut.

Other options for variety, you can make different marrow pies using minced veal and beef suet, seasoned with pepper, salt, nutmeg, and boiled asparagus, cut into half-inch pieces, with hard-boiled egg yolks chopped into quarters and mixed with the meat and marrow. Fill your pies, bake them not too hard, flavor them, &c.

Other options include marrow pies made with the bottoms of small artichokes, suckers, yolks of hard-boiled eggs, chestnuts, marrow, and bacon cut into dice, along with sweetbreads from veal 4 or lamb stones, potatoes, skirrets, and asparagus, or just some of these. Lightly season them with nutmeg, pepper, and salt, close your pies, and bake them.

Butter three pounds, flour one quart, lamb kidneys three pairs, sweetbreads six, marrow bones eight, large mace, rooster combs twenty, streaky bacon one pound, eggs twelve, artichokes twelve, asparagus one hundred, rooster combs twenty, pistachios one pound, nutmeg, pepper, and salt.

Season the mentioned ingredients lightly, and place them in the pie on top of some minced veal or mutton, with your sliced bacon layered in thin pieces about half an inch long, mixed with the rest. Fill the pie and add some grapes, sliced lemon, barberries, or gooseberries.

Flower, Sweet bread, Marrow, Artichokes, Pistachios, Nutmeg, Eggs, Bacon, Veal, Suit, Asparagus, Chestnuts; Musk, Saffron, Butter.

Flowers, butter, veal, suet, pepper, salt, nutmeg, asparagus, eggs, grapes, marrow, saffron.

Flowers, butter, eggs, artichokes, sweetbreads, lamb stones, potatoes, nutmeg, pepper, salt, skirrets, grapes, bacon.

Two colors of pig brawn, two marrow pies, twelve roasted turtle doves in a pie, four pies, eighteen quails in a pie, four pies, two salads, two jellies of two colors, two forced meats, two tarts.

Thus for an extraordinary mix, or Royal mix.

Take a piece of mutton and a knuckle of veal, put them boiling in a gallon pot with some clean water. Once it boils, skim off the foam, add some salt, two or three large mace blades, and one or two cloves. Boil it down to three pints, strain the meat, save the broth for later, and remove the fat completely.

Then boil twelve Pigeon Peepers and eight Chicken Peepers in a pot with clean water, salt, and a piece of salted bacon. Skim off the foam and boil them until they are cooked well, white, and tender.

Then take a roasted capon, chop it up, and add some gravy, nutmeg, and salt, and cook it together; then add the juice of two or three oranges and melted butter, &c.

Then take ten sweet breads, and ten fried pallets, and the same number of lips and noses, which should first be gently boiled and blanched. Cut them like lard and fry them. Discard the butter, and add gravy, a bit of anchovy, nutmeg, and a little garlic, or skip the garlic entirely. Add the juice of two or three oranges, and marrow fried in butter with sage leaves, along with some beaten butter.

Then again, have some boiled marrow and twelve artichokes, suckers, and peaches finely boiled and mixed into 6 beaten butter, some pistachios boiled in wine and gravy, eight lamb tongues larded and boiled, and one hundred asparagus boiled and mixed into beaten butter or skirrets.

Then have lemons carved, and some cut into small dice shapes.

Again, fry some spinach and parsley, &c.

These prepared ingredients being ready, place some French bread in the bottom of your dish.

Then serve your chickens and pigeons in broth; next your quail, then sweetbreads, then your pullets, followed by artichokes or asparagus, and pistachios. Then add lemon, pomegranate, or grapes, spinach, and fried marrow. If you have yellow saffron or fried sage, arrange the minced capon around the center of your boiled meat, then drizzle everything with beaten butter, etc.

1. To mix things up, Clary fried with egg yolks.

2. Egg Knots.

Cocks Stones.

4. Chicken Comb.

5. If using white, strained almonds, add some of the broth.

Gooseberries or Barberries.

Meatballs.

8. If it's green, juice from spinach pressed with fine bread, and strained with some of the broth, and served warm.

9. Garnish with boiled spinach.

10. If it's yellow, use the yolks of hard-boiled eggs strained with some broth and saffron.

And many other options.

Take a leg of beef, cut it into two pieces, and boil it in a gallon or five quarts of water. Skim off the scum, and about half an hour later, add a knuckle of veal and skim that too. Boil it down from five quarts to two quarts or less. When it’s about three-quarters cooked, add some salt, cloves, and mace. Once fully cooked, strain it from the meat and keep the broth for your use in a small pot.

Then take eight marrow bones, cleanly scraped from the flesh, and finely cracked in the middle. Boil three of them in water and salt, and leave the other five for garnish to be boiled in strong broth. Place them on top of the bisque when it is served.

Again, boil your chicken in water and salt, as well as teals, partridges, pigeons, plovers, quails, and larks.

Then take a piece of mutton and make it into balls with sweet herbs, salt, nutmeg, grated bread, eggs, a clove or two of garlic, and pistachios. Boil them in broth with some bacon, sheep's tongues, larded and stewed, along with some artichokes, marrow, pistachios, sweetbreads, and lambstones in a strong broth, along with mace, a clove or two, some white wine, strained almonds, or use the yolk of an egg, verjuice, beaten butter, and sliced lemon, or whole grapes.

Then have fried Clary and fried Pistachios in egg yolks.

Then Carved Lemons on top.

Take a rack of mutton, cut it into four pieces, and boil it in three quarts of clean water in a pot, with a bundle of sweet herbs tightly bound together. Skim the broth and add some salt. Then, about half an hour later, add three chickens that have been nicely scalded and cleaned, three partridges boiled in water (making sure all the blood is soaked out of them), and also add three or four blades of large mace.

Then use all kinds of fresh herbs, like parsley, thyme, savory, marjoram, sorrel, and sage; once they are finely chopped, crush them with the back of a ladle. Just before you serve your boiled meat, add them to your broth and give it a stir or two. 8

Again, for the top of your boiled meat or garnish, take a pound of streaky bacon cut into thin slices, place them in a small pot with six marrow bones, twelve young artichoke bottoms, about six veal sweetbreads, strong broth, mace, nutmeg, some gooseberries or barberries, along with some butter and pistachios.

These things mentioned being ready, and dinner called for, take a nice clean dish and decorate it with pistachios, artichokes, carved lemon, grapes, and large mace.

Then have small, finely cut pieces of bread, and some slices of French bread at the bottom of the dish. Place three pieces of mutton, with one in the center, and put three chickens in between the mutton. On top, add the partridge, and pour the broth with your herbs over everything. Next, place a pot on top filled with marrow, artichokes, and the other ingredients. Finally, add sliced lemon, barberries, and melted butter on top, with your carved bread pieces arranged around the dish.

Take the bottoms of boiled artichokes, the yolks of hard-boiled eggs, young chicken or pigeon peepers, finely chopped, sweetbreads of veal, lamb stones, blanched, and put them in a small pot, along with cockstones, combs, and knots of eggs; then add some strong broth, white wine, large mace, nutmeg, pepper, butter, salt, and marrow, and simmer them gently together.

Then have gooseberries or grapes boiled, or barberries, and mix in some beaten butter; and potatoes, skirrets, or asparagus boiled, and also mix in beaten butter, along with some boiled pistachios.

These being nicely cooked, serve your chicken on beautifully toasted bread, and pour your sweetbreads, artichokes, and asparagus on top, along with grapes and sliced lemon, and drizzle everything with melted butter, &c.

Sometimes for variety, you can add some boiled cabbage, lettuce, cauliflower, balls of minced meat, or skinless sausages, fried almonds, and calf's udder.

Take a day-old piece of French bread, chip it, and cut a round hole in the top. Save the piece whole and remove the crumb inside. Then, make a filling with either boiled or roasted chicken, minced and mixed with almond paste, crushed biscuit bread, yolks of hard-boiled eggs, and some finely chopped sweet herbs. Add some raw egg yolks, saffron, cinnamon, nutmeg, currants, sugar, salt, marrow, and pistachios. Fill the loaf with this mixture, cover the hole with the piece you saved, and either boil it in a clean cloth in a small pot or bake it in an oven.

Then have some forced chickens skinned, keeping the skin, wings, legs, and neck intact, and mince the meat. Also, prepare two pigeons and two chickens, deboned, and fill them with minced veal or mutton, along with some bacon or beef fat. Season with cloves, mace, pepper, salt, and optionally some grated parmesan or breadcrumbs, along with finely chopped sweet herbs, egg yolks, and grapes. Fill the skins and stitch up the back. Then place them in a deep dish with some sugar, strong broth, artichokes, marrow, saffron, sparrows, or quails, and some boiled asparagus.

For the garnish of the dish mentioned above, roasted turnips and roasted onions, grapes, lemon slices, and mace.

Dish the forced loaf in the center of the plate, surrounded by chickens and pigeons, and top it with quails or small birds, along with marrow, cordons, artichokes, or asparagus, 10 pineapple seeds, or pistachios, grapes, and sweetbreads, served in broth on toasted bread.

Boil it in water, salt, or in a rich broth with a bundle of sweet herbs, capers, mace, salt, thinly sliced bacon, and some oyster juice.

Your Chinese food being well cooked, have some stewed oysters on their own with some mace and whole fine onions, along with some vinegar, butter, and pepper &c.

Then boil cucumbers in water and salt on their own, or boil pickled cucumbers in water and mix in melted butter, along with cabbage lettuce, also boiled in clean water and then combined with melted butter.

Then serve your Chinese dishes on small plates, add broth to them, and top with your stewed oysters, cucumbers, lettuce, and parboiled grapes, bok choy, or sliced lemon, and drizzle with melted butter.

Stew them after first roasting them lightly, then place them into a deep dish with some gravy, strong broth, white wine, mace, nutmeg, and some oyster liquid, along with two or three slices of lemon and salt. Once they’re nicely stewed, serve them on toast with that broth and sliced lemon, gooseberries, and beaten butter, boiled marrow, fried spinach, &c. For a change, add capers or samphire.

Put it in a stew pot or a deep dish, with some strong broth, a few whole mace seeds, a little white wine, and when it boils, skim off the scum. Then add some dates that are partially cooked, salt, some white endive, sugar, and marrow. 11

Then boil some fruit on its own, while your meat and broth are boiled well. Use prunes and sun-dried raisins, strain about six egg yolks with a bit of cream, and add it to your broth. Serve it on toasted bread, your chine, and decorate your dish with fruit, mace, dates, sugar, sliced lemon, and barberries, &c.

Simmer everything together with strong broth, white wine, and caper liquid, slices of fatty bacon, gravy, cloves, mace, whole pepper, skinless minced meat sausages or small meatballs, some marrow, salt, and a mix of sweet herbs, bruised with the back of a ladle. Add them to your broth about fifteen minutes before serving your meat, then warm it up, and serve your meat on French bread or toast, ladle some broth over it, and drizzle with beaten butter, grapes, or sliced lemon, &c.

Boil it in a large pot or deep dish with enough water to cover it, and when it starts boiling, cover it after skimming off the foam. Add some salt, white wine, and diced carrots. Once your broth is half-cooked, strain it, skim off the fat, and clean any residue from your mutton. Rinse your pot or stewing pan, then pour the broth back in along with some capers and whole mace. Gently simmer your broth and ingredients together, and keep your mutton warm in some broth or a dish. Also, add some chopped sweet herbs and onions boiled into your broth.

Then have cauliflower ready, boiled in water and salt, and mix in some melted butter along with cooked marrow. Once the mutton and broth are ready, whisk together two or three egg yolks with white wine, verjuice, or sack; warm it up, and plate your meat on nicely cut sippets or slices of French bread, then pour the broth over it. Next, add your cauliflower, marrow, carrots, and gooseberries, barberries, or grapes, and drizzle everything with melted butter.

Sometimes for variety, depending on the seasons, you can use turnips, parsnips, artichokes, asparagus, hop buds, or cauliflower, boiled in water with salt, and then mixed with melted butter, cabbage sprouts, regular cabbage, lettuce, and chestnuts.

And to thicken this broth sometimes, use strained almonds, strong broth, and saffron, or skip the saffron.

Other-while grated bread, yolks of hard-boiled eggs, and verjuice, &c.

Boil it in a saucepan or deep dish with enough water to cover it. When it starts boiling, skim off the foam and add some salt. Once it's half-cooked, remove the meat, strain the broth, and skim off the fat. Wash the saucepan and the meat, then put the tougher end of the mutton back in to enrich the broth, and add some mace.

Then, just before you serve your mutton, add a handful of chopped parsley to the broth along with some whole marigold flowers. Let your entire mutton piece warm up for a moment or two, then plate it on toasted bread and pour the broth over it. Next, take tender cooked raisins and currants and place them on top, and decorate your dish with prunes, marigold flowers, mace, lemons, and barberries, &c.

Other ways to serve it is without fruit; boil it with capers and all kinds of sweet herbs, some spinach, and parsley crushed with the back of a ladle, mace, and salt, &c.

Boil it in a nice, glazed pot, making sure to skim off the foam. Add a bundle of fresh herbs like thyme, parsley, and sweet marjoram, tightly tied and trimmed with your knife. Then add some carrots chopped into small cubes or shaped like lard, along with raisins, prunes, marigold flowers, and salt. Once it's boiled down nicely, serve it on toast and garnish your dish with raisins, mace, prunes, marigold flowers, carrots, lemons, boiled marrow, &c.

Sometimes for a change, skip the carrots and fruit.

Use everything mentioned before, and add white Endive, Capers, and Samphire. Drizzle it with melted Butter and Lemon juice.

Take a knuckle or shank and joint it, put it in a pot with some strong broth, and when it boils, skim off the foam. Then add some French barley that has been boiled in two or three waters, along with some whole mace and a bundle of sweet herbs tied together tightly. You can also add some raisins, Damask prunes, and currants (or skip the prunes), and marigold flowers. Boil it down to a medium thickness and serve it on toast.

Boil the barley in two different pots of water, then add it to a knuckle of veal and the broth, along with salt, raisins, 14 a bunch of sweet herbs, a large mace, and the equivalent of a fine bread cut into slices.

Otherways without Fruit: add some good mutton gravy, saffron, and sometimes just raisins.

Other ways, simmer them in a strong broth and white wine, put them in a pot, skim off the foam, and add some oyster liquor, salt, whole peppercorns, and a bundle of sweet herbs tied together. Include some mace, two or three large onions, diced bacon, and chestnuts, or blanched almonds and capers.

Then cook your oysters on their own with mace, butter, thyme, and two or three large onions; sometimes add grapes.

Garnish your dish with lemon peel, oysters, mace, capers, and chestnuts, &c.

To make stew broth, the best meat for it is.

A leg of beef, marrow bones, capon, or a loin or rack of mutton or a knuckle of veal.

Take a knuckle of veal, a joint of mutton, two marrow bones, and a capon. Boil them in fresh water and skim off the foam. Then add a bundle of sweet herbs, tightly tied, or leave them out, along with some large mace, whole cinnamon, and bruised ginger, all in a small cloth bag. Next, grind some oatmeal, strain it, and add it to the broth. Also add boiled prunes and currants that have been strained, along with some whole raisins and currants; be careful not to overcook the fruit. About half an hour before serving, add a pint of claret wine and sugar. Then serve the meat on fine sippets and ladle the broth over it.

Garnish your dish with lemons, prunes, mace, raisins, currants, and sugar.

You can add fennel and parsley roots tied in a bundle to the previous broth.

Other ways to change it up: take two joints of mutton, rack and loin, that are half boiled and skimmed, then remove the mutton and rinse off the residue. Strain the broth and let the fat rise, then add to the broth in a pot a tightly bound bundle of fresh herbs, some mace, and boil in it a pound of sun-dried raisins, a pound of whole prunes, along with cloves, pepper, saffron, salt, claret, and sugar. Stew everything together, and just before you serve, add the meat back in, warm it up, and serve it with nicely carved slices of bread.

Chop a loin into steaks, place them in a deep dish or stew pan, and add half a pint of claret or white wine, the same amount of water, some salt and pepper, three or four whole onions, a bundle of fresh herbs tied tightly, and a few pieces of large mace. Cover everything tightly and simmer it slowly for about two hours, turning the steaks occasionally, and serve them on toast.

Other ways to prepare for change include lightly cooking, chopping some 16 sweet herbs, and adding them. Warm it up and serve it on toasted bread with scalded gooseberries, barberries, grapes, or lemon.

Other ways for variety, add raisins, prunes, currants, dates, and serve them with sliced lemon and whipped butter.

Sometimes you might change the spices and add nutmeg, cloves, and ginger.

Sometimes, for the simplest preparation, add capers, pickled cucumbers, samphire, &c.

Other ways, cook it between two dishes with enough water, and when it boils, skim off the foam. Add three or four blades of mace, coarse pepper, salt, and cloves, then cover it tightly and let it simmer for two hours. Next, prepare parsley, some thyme, spinach, sorrel, savory, and sweet marjoram, chopped along with some onions. Add them to your meat and warm it up, mixing in some grated bread. Serve it on carved bread slices, skim off the fat from the broth, and let it simmer. Top it with lemon and beaten butter, or cook it whole like that.

Before you put on your Herbs, get rid of the fat.

Stuff a leg of mutton with finely picked parsley, boil it in salted water, and serve it on a nice dish with parsley and verjuice in saucers.

Other ways: boil it in water and salt, unstuffed, and while it's boiling, stuff it with pieces of lemon cut like small dice, and serve it with the lemon peels cut into squares arranged around it. 17 D Make a sauce with the gravy and beaten butter, adding lemon and grated nutmeg.

Other methods include boiling it in water and salt, stuffed with parsley, and making a sauce with mace, gravy, chopped parsley, butter, vinegar, orange juice, gooseberries, barberries, or grapes and sugar: serve it on bread slices.

Take a good leg of mutton, and boil it in water and salt, stuffed with chopped sweet herbs, some beef suet, a bit of salt, and nutmeg.

Then, when it's almost boiled, ladle some of the broth into a pot, and add some large mace, a few currants, a handful of French capers, and a little sherry. Mix in the yolks of three or four hard-boiled eggs, minced finely, and some lemon cut into small cubes. Once it's nicely boiled, serve it on carved toast, spoon the broth over it, and drizzle it with melted butter and finely shredded lemon.

Take a leg of mutton, boil it in salted water, and make a sauce with gravy, some wine vinegar, salted butter, and strong broth, letting them all stew together with nutmeg.

Then serve the leg of mutton on well-carved toast, and pour your broth over it.

Garnish your dish with barberries, capers, and sliced lemon.

Garnish the leg of mutton with the same toppings, and spread it with beaten butter, sliced lemon, and grated nutmeg.

1. Fill it with beef fat, chopped sweet herbs, nutmeg, salt, and boil it in clean water with salt.

Then take some of the broth and add some capers, 18 currants, large mace, a piece of streaky bacon, two or three whole cloves, pieces of pears, and some boiled artichoke hearts mixed in beaten butter, boiled marrow, and mace. Before serving, finely chop some sorrel, sage, parsley, thyme, and sweet marjoram, then coarsely mince them with a couple of knife cuts and crush with the back of a ladle on a clean board. Add this to your broth to give it a green color, and heat it for a moment. Then serve the leg of veal on nicely cut toast, pour the broth over it, and add the other ingredients, some gooseberries or barberries, beaten butter, and lemon.

Stuff it with beef fat, nutmeg, and salt, boil it in a small pot, and when it starts to boil, skim off the foam. Then add some salt, parsley, and fennel roots bundled tightly together. Once it’s nearly boiled, take some of the broth in a small pot, and add some mace, sun-dried raisins, and gravy; simmer them well together and thicken it with grated bread mixed with hard-boiled eggs. Before serving your broth, have parsley, thyme, sweet marjoram, marigold flowers, sorrel, and spinach picked; crush them with the back of a spoon, warm them up, and serve your leg of veal on nicely cut bread pieces. Pour the broth over it and finish with melted butter.

Boil it in a pot, add some salt, and skim off the foam; then add some mace, finely picked and washed rice, sun-dried raisins, and gravy; once it's cooked until tender, stir in some saffron and serve it on finely sliced toast, with the rice on top.

4. Other ways to prepare the past include cutting it into small pieces, boiling it in a light broth with saffron.

5. Other ways in white broth, and with fruit, spinach, sweet herbs, and gooseberries, &c.

Take a leg of veal, and remove the meat while keeping the skin and knuckle intact. Then chop the meat you took out with some beef fat or lard, along with some minced sweet herbs. Season it with pepper, nutmeg, ginger, cloves, salt, one or two cloves of garlic, three or four hard-boiled egg yolks either whole or in quarters, pine nuts, two or three raw eggs, pistachios, chestnuts, and pieces of artichoke. Fill the leg with this mixture, sew it up, and boil it in a pot with two gallons of clean water and some white wine. Once it’s scummed and almost boiling, take some broth out into a dish or pot and add chestnuts, pistachios, pine nuts, marrow, mace, and artichoke bottoms, simmering them well together. Then prepare some fried toast from fine bread or rolls, cut nicely. Once the leg is properly boiled, serve it on French bread, with fried toast and toast pieces around it, adding broth and topping with marrow and the other ingredients, along with sliced lemon and lemon peel. Finish it off with beaten butter and sometimes thicken your broth with strained almonds or egg yolks and saffron, or just saffron alone.

You can also sometimes add balls of the same meat.

For your garnish, you can use chestnuts, artichokes, pistachios, pine nut seeds, and halved hard-boiled egg yolks or potatoes.

Other times: Quarters of quinces, or pears, pippins, gooseberries, grapes, or barberries.

Chop up some veal or mutton with some beef fat or bacon, and mix in some minced sweet herbs. Season it with cloves, mace, nutmeg, pepper, a couple of raw eggs, and salt. Then, stuff it, filling the breast from the lower end, and simmer it between two dishes with some strong broth, white wine, and large mace. After an hour, prepare some picked and stripped sweet herbs like thyme, sorrel, parsley, and bruised sweet marjoram using the back of a ladle, and add them to your broth along with some beef marrow, warming it up. Next, plate your veal breast on finely cut toast, add broth, and top it with sliced lemons, marrow, mace, and barberries, then drizzle with melted butter.

If you want the broth to be yellow, add saffron to it.

Make a pudding using grated bread, chopped suet, and minced veal. Season it with nutmeg, pepper, and salt, add three or four eggs, cinnamon, dates, currants, sun-dried raisins, some grapes, sugar, and cream. Mix everything together and stuff the breast. Sew it up, and cook it gently between two dishes with white wine and strong broth, mace, dates, and marrow. Once it’s cooked nicely, serve it on toast and drizzle it with melted butter, lemon, barberries, or grapes.

Sometimes make it rich with some almond milk, sugar, and cream.

Joint it well and parboil it a bit, then place it in a stew pan or deep dish with some strong broth; add a bundle of sweet herbs tied together, some large mace, and some slices of bacon with fat, two or three cloves, some capers, samphire, salt, a few hard-boiled egg yolks, and white wine. Stew everything together until it's boiled and tender, then serve it on nicely carved toast, ladled with broth. Next, prepare some fried sweetbreads, sausages made from veal or pork (with or without garlic), and drizzle everything with beaten butter, lemon, and fried parsley.

Thus you can boil a rack or loin.

Grate four small loaves of bread, pass them through a sieve, put them in a deep dish, and add four eggs, two quarts of cream, cloves, mace, some saffron, salt, rose water, sugar, currants, a pound of minced beef suet, and a pound of dates.

If you have green spinach juice and all sorts of sweet herbs mixed in with the spinach, strain the juice. Chop the sweet herbs very finely, along with cream, cinnamon, nutmeg, salt, and everything else mentioned before. The herbs must be freshly picked and include savory, sweet marjoram, rosemary, parsley, pennyroyal, and dates; combine these with seven or eight egg yolks.

Take five small loaves, break them into pieces using a strainer, place them in a deep dish or tray, and add five pints of cream, six ounces of cinnamon, one pound of minced suet, six egg yolks, four egg whites, sugar, salt, sliced dates, crushed almonds (or omit them), and rose water.

Boil your rice with cream, strain it, and add two 22 grated penny loaves, eight egg yolks, and three egg whites, beef suet, one pound of sugar, salt, rose water, nutmeg, and crushed coriander, &c.

Soak your rice in milk overnight, then drain it the next morning, and cook it with cream. Once it’s cooled, add sugar, eggs, beef suet, salt, nutmeg, cloves, mace, currants, dates, etc.

Take a quart of whole oatmeal, washed, and soak it in warm milk overnight. The next morning, drain it and boil it in a quart of sweet cream; once it’s cooled, mix in six eggs, using only three egg whites, along with cloves, mace, saffron, pepper, suet, dates, currants, salt, and sugar. Stuff this mixture into bags, intestines, or birds like capons, &c.

If it's green, a good amount of herbs should be chopped small.

Take warm hog’s blood and soak a quart or more of coarse oatmeal groats in it. After three days, remove the groats and drain them well. Then add more than a quart of the best cream warmed on the stove. Next, take a small amount of thyme, spinach, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, and succory, chop each one very finely, and mix them with the groats. Add a little finely ground fennel seed, some pepper, cloves, mace, salt, and a bit of beef fat or small pieces of hog fat.

Otherwise, you can soak your oatmeal in warm mutton broth, or hot milk, or cook it in a bag.

Soak the pig's intestines, then turn them, scrub them, and soak them in water for a day and a night. After that, take them out, wipe them dry, and make sure the fatty side is on the outside.

Then take pepper, chopped sage, a little clove, and mace, ground coriander seeds, and salt; mix them all together and season the fatty side of the intestines. Then fold that side back in and layer one intestine over another to whatever size you want: this is for a whole belly of a fat hog. Next, boil them in a pot or pan of clean water, along with a piece of fatty bacon, some spices, and salt; tie them securely at both ends and make them as long as you want.

Sometimes for variety you can skip some of the herbs mentioned earlier and add pennyroyal, savory, leeks, one or two large onions, marjoram, thyme, rosemary, sage, nutmeg, ginger, pepper, salt, &c.

Steep a lot of oatmeal in eight pints of warm goose blood, sheep's blood, calf's blood, lamb's blood, or fawn's blood, and drain it as mentioned earlier. After three days, add the same amount as before into each pint.

Take blood and strain it, add three pints of blood, two pints of cream, three pennies' worth of grated manchets, and beef suet cut into small dice or flakes. Then mix in the yolks of eight eggs, some salt, sweet herbs, nutmeg, cloves, mace, and pepper.

Sometimes for variety, Sugar, Currans, etc.

Take the marrow from four marrow bones, two French baguettes, half a pound of raisins, cooked and cooled, a quarter-ounce of finely ground cinnamon, two grated nutmegs, a quarter-pound of sugar, a quarter-pound of dates, half a pint of sherry, a quarter pint of rose water, ten eggs, and two grains each of ambergris and musk dissolved. Next, get a clean, deep dish. Then, take a slice of French bread and layer it in the dish. Steep it with cinnamon, nutmeg, and mixed sugar, and also sprinkle the slices of bread with sherry and rose water. Add some raisins, sliced dates, and large pieces of marrow. Repeat this process two or three times with the same ingredients, placing four ounces of musk, ambergris, and extra marrow on top. Then, take two quarts of cream, strain it with half a quarter of fine sugar and a little salt (about a spoonful), and add twelve eggs, discarding six of the whites. Put the dish in a moderate oven—not too hot—and bake it until it's lightly golden. Fill it twice while baking, then sprinkle fine sugar on top and serve it hot.

Soak half a pound of rice in milk overnight, then drain it and boil it in a quart of cream. Once it's boiled, strain it and mix it with half a pound of sugar, some ground nutmeg and mace steeped in rose water. Add eight egg yolks and five grated pieces of bread (manchets), along with half a pound of marrow cut into small dice and some salt. Combine everything together, fill your bag or cloth, and serve it boiled with melted butter and topped with almonds.

If you have guts, boil them and then toast them over the fire in a silver dish or toasting pan.

Take a roast turkey, chop it very finely, and mix it with some almond paste. Then add some crushed coriander seeds, salt, sugar, rose water, raw egg yolks, and also some ground marrow. Pour in some cream, mace soaked in sack and white wine, and more rose water and sack. Strain this mixture into the other ingredients, and make sure your mixture isn't too thin. Then stuff it into either a gut or a cloth, or any cooked poultry—boiled, baked, or roasted—or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs, suckling pigs, &c.

Take a good amount of parsley, savory, thyme, and chopped onions, then mix them with some minced beef or mutton fat, along with cloves, mace, pepper, and salt. Stuff the mixture into the stomach, sew it up, and boil it. Once it's boiled, serve it on a plate, cut a hole in the top, and add some melted butter with two or three egg yolks stirred in, or skip the yolks if you prefer.

Thus, on a fasting day, one can prepare it without any fat, place it in a napkin or bag, boil it well, add butter, put it on a plate, and serve it with small pieces of toast.

Soak the oatmeal overnight in warm milk, then in the morning, boil it in cream. Once it's thick and smooth, add beef suet to it in a dish or tray, along with some cloves, mace, nutmeg, salt, and some raisins (or not), and an onion, sometimes adding savory, parsley, and sweet marjoram, and fill the pan, &c.

Calf's feet or calf's heads; or when bits of meat are cleaned, boil it until tender and finely chop it. Add grated bread, eight egg yolks, two or three egg whites, cream, some sweet herbs, spinach, chicory, very finely chopped sorrel, and small pieces of butter. Season with pepper, cloves, mace, cinnamon, ginger, currants, sugar, salt, and dates. Boil it in a cloth or calf's feet, or bake it. Once boiled, place it in a dish, decorate the dish with scraped sugar, garnish it with sliced almonds, and drizzle it with melted butter, &c.

Take a good hog, calf, or lamb's liver, and boil it. Once it's cool, mince it very finely or grate it, then push it through a fine sieve or colander. Add some grated bread, two small loaves, about three pints of cream, four eggs, cloves, mace, currants, salt, dates, sugar, cinnamon, ginger, nutmeg, and one pound of finely minced beef suet. Mix everything together, fill a damp cloth, and tie it up in the shape of a ball. Serve it with melted butter and sugar after boiling.

For variety, sometimes use sweet herbs, and sometimes bits of pork instead of beef fat, fennel seeds, caraway seeds, or any other seeds, and keep the order as mentioned above.

Take three pints of pig's blood, strain it, and add half a pound of grated cheese, a penny roll grated, finely chopped sweet herbs, a pound of minced beef suet, nutmeg, pepper, sugar, ginger, cloves, mace, cinnamon, sugar, currants, eggs, etc.

Take a heifer's udder and boil it; when it's cool, chop it up finely and mix in a pound of almond paste, some grated bread, three or four eggs, a quart of cream, one pound of minced beef suet, finely chopped sweet herbs, currants, cinnamon, salt, one pound of sugar, nutmeg, saffron, and the yolks of hard-boiled eggs cut into quarters, along with preserved pears diced into squares; add bits of marrow as well. Combine everything together, place it in a clean cloth soaked in warm liquid, shape it into a ball, and boil it.

Being boiled, serve it in a clean, scoured dish, sprinkle with sugar, and spread it with beaten butter. Top it with sliced almonds, or sliced dates, candied lemon peel, orange, or citrons, and drizzle orange juice over everything. 27

Thus also lamb shanks, sweetbreads, turkey, capon, or any poultry.

Take a musk melon, remove the seeds, cut around the melon two fingers deep, then make a filling of grated bread, crushed almonds, rose water, and sugar, along with some finely chopped musk melon, ground biscuit bread, coriander seeds, minced candied lemon, ground mace, minced marrow, ground cinnamon, raw egg yolks, sweet herbs, saffron, and a small amount of musk; then fill the hollow melons and place them in a flat dish or earthenware pan with butter at the bottom, and bake them.

Then make a sauce with white wine and strong broth, strained with ground almonds, sugar, and cinnamon; serve it on finely carved toast. Heat this broth, pour it over your melons, sprinkle some finely grated sugar on top, dry them in the oven, and serve.

Or you can serve these whole: melons, cucumbers, lemons, or turnips, alongside any boiled chicken.

Take veal or mutton, chop it up, and mix in some grated bread, egg yolks, cream, currants, dates, sugar, nutmeg, cinnamon, ginger, mace, spinach juice, sweet herbs, and salt. Blend everything together, adding in some whole marrow. If you want it to be yellow, use saffron.

Mince a leg of mutton or veal and some beef fat, or venison, with fresh herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, dates, currants, raisins, some dried candied oranges, coriander seeds, and a little cream; bake or boil them, and stew them in white wine, grapes, marrow, and heat them a bit, thickening with two or three egg yolks, sugar, and verjuice, then serve these puddings on toasted bread, pour the broth over them, and sprinkle with sugar and sliced lemon.

Mince them with beef fat or lard, and season them with pepper, cloves, mace, and some grated sweet herbs, Bologna sausages, egg yolks, grated cheese, salt, &c.

Other stuffings or fillings of grated cheese, calf's brains, or any sort of brains like pork, goat, kid, lamb, or any venison, or pig's brains, with some beaten nutmeg, pepper, salt, ginger, cloves, saffron, sweet herbs, eggs, gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with almond paste, cheese curds, sugar, cinnamon, ginger, mace cream, salt, raw eggs, and some marrow or butter, &c.

Take rice flour, strain it with goat's milk or cream, and the meat from roasted poultry, minced and pounded. Boil them to a nice thickness with some marrow, sugar, rosewater, and a bit of salt. Once it cools, fill your poultry, either in veal casings or other cuts of meat, and bake or boil them in bags or casings. Add some nutmeg, almond paste, and ground mace.

Take out the meat and keep the skins intact, leaving the skin on the legs and wings, as well as the necks and heads. Chop the raw meat together with some fatty bacon or beef suet, seasoning it with cloves, mace, sugar, salt, and finely chopped sweet herbs. Add grated egg yolks and optional Parmesan cheese, then stuff the body, legs, and neck. Poke holes in the back and stew them between two dishes in a strong broth, enough to cover them. Add some artichoke bottoms, cardoons, or boiled asparagus, along with boiled gooseberries, barberries, or grapes. Sprinkle in some grated Parmesan, large mace, and saffron, and serve them on beautifully carved toasted bread pieces. Garnish the dish with roasted turnips, roasted onions, cardoons, and mace, &c.

Take the liver raw and cut it into small dice-sized pieces, along with the same amount of diced bacon. Chop some sweet herbs finely and add them in; include some raw egg yolks and a mix of beaten cloves, mace, pepper, and salt. You can also add a few prunes or raisins, or skip the fruit and go for grapes or gooseberries. Add a bit of grated parmesan and a clove or two of garlic; then stuff your poultry, whether boiled or roasted, &c.

Take finely minced raw veal and mix it with minced bacon or beef fat. Season it with cloves, mace, a bit of salt, and some boiled artichoke bottoms diced into small pieces. Combine that with pine nuts, pistachios, chestnuts, and some raw eggs, and use it to stuff your poultry, &c.

Mince the meat with beef fat or diced bacon, along with some cloves, mace, pepper, salt, eggs, sugar, and some quartered pears, damsons, or prunes, and fill your birds, &c.

Mince it with fatty bacon and grated cheese, or Parmesan, sweet herbs, cheese curds, currants, cinnamon, ginger, nutmeg, pepper, salt, and diced pieces of artichokes, sugar, saffron, and some mushrooms.

Grated veal liver, minced lard, fennel seeds, whole raw eggs, sugar, sweet herbs, salt, grated cheese, a clove or two of garlic, cloves, mace, cinnamon, and ginger, &c.

For a leg of lamb, grated bread, raw egg yolks, beef suet, salt, nutmeg, sweet herbs, spinach juice; cream, cinnamon, and sugar; if yellow, saffron.

Take the meat out of the leg, keep the skin intact, and chop the meat with beef fat and fresh herbs; then mix in finely chopped bread, dates, currants, raisins, finely diced orange, ginger, pepper, nutmeg, cream, and eggs. Once boiled or baked, make a sauce with marrow, strong broth, white wine, verjuice, mace, sugar, and strained egg yolks mixed with verjuice; serve it on finely carved toast, and with sliced lemon, grapes, or gooseberries. You can also prepare it using the cauls of veal, lamb, or kid.

Mince the meat with beef fat or bacon, fresh herbs, pepper, salt, cloves, mace, a couple of garlic cloves, raw eggs, and two or three chestnuts, then mix it all together. Stuff it into the leg and secure it. Roast or boil it: make sauce with the leftover meat and simmer it on the stove with gravy, chestnuts, pistachios, or pine nuts, bits of artichokes, pears, grapes, or apples, and serve it hot on this sauce, or just with the gravy that drips from it, and simmer it between two dishes. 31

Mince the veal and dice the lard, then mix it with some minced pennyroyal, sweet marjoram, winter savory, nutmeg, a little chamomile, pepper, salt, ginger, cinnamon, and sugar; blend everything together. Next, stuff it into beef casings about three inches long, and stew them in a pot with claret wine, mace, capers, and marrow. Once they're nicely stewed, serve them on finely carved toasts, sliced lemon, and barberries, drizzling everything with melted butter and sprinkled sugar.

Either of these mixed with beef fat, parsley, thyme, savory, marigolds, endive, and spinach; chop everything together, and add some grated bread, grated nutmeg, currants, five dates, sugar, egg yolks, rose water, and sour grape juice; from this mixture, you can shape birds, fish, animals, pears, balls, or anything you like, and either stew them, fry them, or bake them and serve them on toast with sour grape juice, sugar, and butter, for either dinner or supper.

Mince any meat, and add beef fat or lard, dates, raisins, grated bread, nutmeg, pepper, salt, and two or three eggs, &c.

Mince some mutton with beef fat, some orange peel, grated nutmeg, grated bread, coriander seeds, pepper, salt, and egg yolks, mix everything together, and fill any breast, leg, or joint of meat. Make a sauce with gravy, strong broth, dates, currants, sugar, salt, lemons, and barberries. &c.

Mince a leg of mutton with beef fat, season it with cloves, mace, pepper, salt, nutmeg, rose water, currants, raisins, caraway seeds, and eggs; then stuff your leg of mutton, &c.

Then for sauce for the above, if baked, bake it in a clay pan or deep dish, and once it’s baked, skim off the fat, and serve it with the gravy.

If you're roasting, save the drippings, and add sliced lemon or orange to it.

If boiled, add capers, barberries, white wine, chopped hard-boiled eggs, beaten butter, gravy, verjuice, and sugar, &c.

Mince a leg of mutton or lamb with beef fat, and mix in a variety of finely chopped herbs, cloves, mace, salt, currants, and sugar. Stuff the leg with half of the mixture; then shape the rest into small cakes about the size of a shilling. Place them in a pot with rich mutton broth, cloves, mace, vinegar, and then you can boil, bake, or roast the leg.

Mince a leg of mutton with beef fat and some marrow cut like small cubes, mix in some egg yolks, salt, and nutmeg; shape this mixture into balls about the size of a tennis ball, and simmer them in rich broth for two hours; flip them and serve them on top of toasted fine bread, accompanied by the lightest of the balls.

Mince a leg of veal very fine, hard-boiled egg yolks, and the yolks of seven or eight raw eggs, add some salt, shape them into balls about the size of a walnut, and cook them in a small pot with some mutton broth, mace, cloves, and sliced ginger. Cook them for an hour, then add some marrow, and serve them on toasted bread, &c.

Take hard-boiled eggs and separate the yolks and whites. Then, finely chop or mash the yolks in a mortar with marzipan, finely chopped sweet herbs, sugar, and finely ground cinnamon. Also, add some currants, mix everything together with a bit of salt, fill the whites with the mixture, and set them aside.

Then have candied oranges ready, fill them with marzipan and sugar, and place them aside as well.

Then boil the tops of asparagus and mix them with butter, a little sack, and set them aside as well.

Then peel some boiled chestnuts and pistachios, and set them aside as well.

Then soak the marrow in rose water, then fry it in butter, and set that aside too.

Then have green quodlings sliced, mixed with biscuit bread and egg, and fried into little cakes, and set that aside too.

Then have sweetbreads, or lamb stones, and yolks of hard-boiled eggs fried, &c. and dipped in butter.

Then have small turtle doves, pigeon peepers, and chicken peepers fried, or roasted nicely, or boiled, and set them aside, or any small birds, along with some artichokes, and potatoes boiled and fried in butter, and some balls about the size of a walnut, or smaller, made of Parmesan cheese, dipped in butter, and fried.

Then finally, put everything on a large platter: the chickens or fowls in the center, then a layer of sweetbreads, followed by a layer of artichoke bottoms, and the marrow; on top of that, some preserved oranges.

Then next some hard-boiled eggs around that, fried asparagus, egg yolks, chestnuts, and pistachios, then your green quails stuffed: once the platter is full, add marrow all over the meat, and orange juice, and make 34 a sauce of strained almonds, grapes, and vinegar; and after being stewed a little in the oven, dry it, &c.

Sweetbreads, lamb stones, chickens, marrow, almonds, eggs, oranges, biscuits, asparagus, artichokes, musk, saffron, butter, potatoes, pistachios, chestnuts, verjuice, sugar, flour, parmesan, cinnamon.

Take a loaf of bread and make a hole in the top of it, scoop out the inside, and create a filling with the meat of a roasted or boiled capon. Mince it and grind it in a mortar with marzipan, cream, hard-boiled egg yolks, crushed biscuit, the softest part of the bread, sugar, marrow, musk, and some finely chopped sweet herbs, beaten cinnamon, saffron, some raw egg yolks, and currants. Fill the bread and boil it in cloths in capon broth, but first cover the top with the pieces you removed. Then sauté or fry some sweetbreads of veal and stuffed chickens between two dishes, or lamb testicles, fried with some mace, marrow, and grapes, asparagus, or artichokes, and skirrets. Once the bread is well cooked and your chickens are nicely stewed, serve them on a nice plate, placing the bread in the center and the sweetbreads, chickens, and cut pieces of bread around the edge. Once arranged nicely, thicken the chicken broth with strained almonds, cream, sugar, and beaten butter.

Garnish your dish with bone marrow, pistachios, artichokes, puff pastry, mace, dates, pomegranates, or barberries, along with sliced lemon.

Take two pounds of beef marrow and cut it into pieces the size of large dice, and a pound of dates cut into pieces the size of small dice. Then, take a pound of prunes and remove the skin from the stones with your knife, along with a pound of currants. Put all of these ingredients in a platter, add twenty egg yolks, a pound of sugar, and an ounce of cinnamon, and mix everything together. 35 E2

Then take the yolks of twenty more eggs, strain them with rose water, a bit of musk, and sugar. Fry them in two pancakes with a bit of nice yellow butter. Once fried, place one pancake on a nice dish and spread the previous ingredients all over it. Next, take the other pancake and cut it into long slices about as wide as your pinky finger. Lay these slices over the dish like a lattice, put it in the oven, and bake it for a little while. After that, fry it, &c. Bake it slowly.

Make a small amount of paste with egg yolks, flour, and boiling liquid.

Then take ¼ pound of sugar, 1 pound of marrow, ½ ounce of cinnamon, and a bit of ginger. Next, get some egg yolks, mash your marrow, and add a little rose water, musk or amber, and a few currants or skip them, along with a bit of suet. Make small pastries, fry them in clarified butter, and serve them with grated sugar and orange juice.

Take some fresh eels, skin and finely chop them along with a handful of wardens, and season with pepper, cloves, mace, and saffron. Then mix in some currants, dates, and prunes, all finely minced, along with a little verjuice. Fry this mixture in small pastries; you can bake it in the oven or stew it in different shapes, like pastries or stars, &c.

The best way and time of the year is to make them in September.

Take four stone of pork, using the leanest parts of the legs, and remove all the skin, sinews, and fat. Mince it finely and grind it: then add three ounces of whole pepper, two ounces of coarsely cracked or beaten pepper, one ounce of whole cloves, one ounce of finely beaten nutmeg, salt, Spanish or Peter salt, one ounce of finely beaten coriander seed or caraway seed, one ounce of finely beaten cinnamon, and lard cut into pieces an inch long and as thick as your little finger, ensuring it's clean and free of rust. Mix everything together, and fill beef intestines as full as you can. As you’re filling them, prick them with a pin to release any air bubbles, and shake them down with your hands; if they’re not filled properly, they will spoil.

These mentioned Bolonia Sausages are made only from pork and are excellent: however, some people mix in beef, using half as much beef as pork. Both beef and pork are very good.

Some do use pork of a week's powder for this purpose mentioned earlier, and no additional salt at all.

Some people put a small pouch in the preparation of these sausages and replace coriander seeds with caraway seeds.

This is the best way to make Bologna Sausages. First, fill them carefully and tie them securely with string. Then, smoke or smother them for three to four days to turn them red. Finally, hang them in a cool cellar or a higher room to let them air out.

Pork sausages made with some fat from a piece of bacon or pork, finely chopped sage, salt, and pepper: stuff them into pork, hog, or sheep intestines, or without any casing, and let them dry slowly in the chimney, &c.

Mince pork with beef fat, and chop some sage, then add pepper, salt, cloves, and mace; shape it into balls and store it for later, or roll them into small sausages about four or five inches long, roughly the size of your finger; fry six or seven of them, and serve them on a plate with vinegar or orange juice.

So you can take a leg of veal and only use salt and fat; then fry it and serve it with gravy and orange juice or butter and vinegar; and before frying, dust it with flour. You can do the same with mutton or any meat.

Or you can add sweet herbs or nutmeg, and that’s how you prepare mutton.

Mince some beef from the buttocks with beef fat, mix them well together, and season it with cloves, mace, pepper, and salt: fill the casings, or fry it as mentioned before; if using casings, boil them and serve them as puddings.

If you don't have guts, fry them and serve them with gravy, orange juice, or vinegar, &c.

Take the pieces of pork or bacon, or fillets, or legs, cut the lean meat into cubes the size of large dice, and the fat in the same shape, but half the size; then season them with plenty of finely chopped sage; also add some pepper, nutmeg, cloves, and mace, all ground very fine, along with salt. Stuff pork or beef intestines with the mixture; after filling them well, hang them up to dry until the salt can be seen through them. When you're ready to use them, boil and then grill them.

Mince it very finely with some beef fat or lard, a mix of sweet herbs, pepper, salt, cloves, and mace, along with blanched chestnuts or whole blanched almonds, some nutmeg, and one or two whole onions. Stew it gently in a small pot with some strong broth for about two hours, add a bit of claret, and serve it on nicely carved toast with some grapes or lemon, or barberries, and skim off the fat.

Stew it with chunks of beef, cutting up some fat and lean meat into pieces the size of a large egg, and put them into a pot or a small cooking pot with some carrots cut into pieces as big as a walnut, whole onions, some parsnips, a large mace, a bundle of sweet herbs, salt, pepper, cloves, and enough water and wine to cover everything, and cook it for three hours.

Slice it thin, then smash them with the back of your knife, and fry them in sweet butter. After frying, place them in a pot with some red wine, rich broth or gravy, cloves, mace, pepper, salt, and sweet butter. Once they've been simmered gently for about an hour, serve them on crisp bread with sliced lemon, gooseberries, barberries, or grapes, and some whipped butter.

Cut some beef from the buttocks into thin slices, and use half as many slices of quality bacon. Cook it very well until tender, with some red wine and strong broth, cloves, mace, pepper, and salt. After stewing it for about two hours until tender, serve it on nicely carved pieces of bread, & c.

Take the meat off the bones, then slice it thinly with a sharp knife like Scotch collops, and fry them in some sweet butter for a bit; then place them in a small pot with gravy or strong broth and red wine, along with salt, chopped sage, and nutmeg. Let them stew for about two hours, or until they’re tender, then serve them on nicely carved toast, &c.

Boil them until they’re really tender, then let them cool and chop them up small. Add currants, ground cinnamon, minced hard-boiled eggs, capers, finely chopped sweet herbs, cloves, mace, sugar, white wine, butter, sliced lemon or orange, sliced almonds, grated bread, saffron, sugar, gooseberries, barberries, or grapes. After everything is simmered down nicely, serve it on finely carved toasted bread.

Cut them into pieces, boil them gently, and add some chopped onions, parsley, thyme, butter, mace, pepper, vinegar, salt, and sugar. Once they are nicely stewed, serve them on finely carved toast, along with barberries and sugar. Sometimes thicken the broth with raw egg yolks and verjuice, drizzle it with beaten butter, and sometimes skip the sugar.

Mince them fine, and cook them with white wine, butter, currants, raisins, marrow, sugar, prunes, dates, cinnamon, mace, ginger, pepper, and serve them on toasted fried bread.

Sometimes dissolve the egg yolks.

Being gently boiled and soaked, separate them and fry them in nice, brown butter; serve them on a clean plate 40 with some mustard and sweet butter, and fry some sliced onions to place on top; drizzle them with melted butter.

Take boiled onions and put your feet in a pot with the sliced onions and add cloves, mace, white wine, some strong broth, and salt. Once it's almost stewed or boiled, add some butter, verjuice, and sugar. Heat it a bit more, serve it on nice toast, and drizzle it with sweet butter.

Being boiled until tender and cold, remove the hair or wool between the toes, split them in half, and fry them in butter; once fried, discard the butter, and add grated nutmeg, salt, and strong broth.

Then, being nice and soft, take some egg yolks mixed with vinegar or verjuice, add some nutmeg to the eggs as well, and include a piece of fresh butter. Skip the frying. When you're ready to serve your meat, add the eggs, give it a toss or two in the pan, and pour it into a clean dish.

Being fresh and tender, boil them until they're cold, then cut into thin slices. Fry them in sweet butter and add some strong broth, cloves, mace, saffron, salt, grated nutmeg, egg yolks, grapes, and verjuice. Once the tongue is cooked well and thick, give it a toss or two in the pan, then serve it on fine toast.

Sometimes you might skip the cloves and mace; and for some variety, add ground cinnamon, sugar, and saffron to make it more broth-like.

Slice it into thin pieces, no wider than a three-penny coin, and cook it in a pot or dish with some strong broth, a little sliced onion the same size as the tongue, some salt, mushrooms, and nutmeg or mace. Serve it on nice toast after it’s been well cooked; rub the bottom of the dish with a clove or two of garlic, or finely chop a raw onion and put it at the bottom of the dish. Drizzle beaten butter over the top of your meat dish, with small pieces of lemon.

Boil it until tender, then blanch it; once it’s cold, slice it thinly and add boiled or roasted chestnuts, some strong broth, a bundle of sweet herbs, large mace, white endive, pepper, wine, a few cloves, some capers, marrow or butter, and salt. Stew everything together well, and serve it on nicely carved toast, garnished with gooseberries, barberries, or lemon.

Being boiled until tender, blanch it, and let it cool. Then slice it into thin pieces and put it in a pot with some mace and raisins, sliced dates, some blanched almonds, pistachios, claret or white wine, butter, verjuice, sugar, and strong broth. After it's well stewed, strain in six eggs, either hard-boiled yolks or raw. Heat it up and serve the tongue on fine toast.

Garnish the dish with fine sugar, or finely grated manchet, place lemon on your sliced meat, and brush it with beaten butter, &c.

Being boiled until tender, slice it into thin pieces, and put it in a pot with some currants, dates, cinnamon, pepper, marrow, whole mace, verjuice, eggs, butter, bread, and wine. Once it has been finely stewed, serve it on fine toast with beaten butter, sugar, strained eggs, verjuice, &c. 42

Take a fresh neat’s tongue, make a hole in the lower end, and remove some of the meat. Mince it with some bacon or beef fat, along with some fresh herbs, and add the yolks of one or two eggs, some nutmeg, salt, grated Parmesan or fatty cheese, pepper, and ginger. Mix it all together and fill the hole in the tongue, then wrap a caul or skin of mutton around it and bind it at the end of the tongue. Boil it until it’s blanched; once blanched, wrap it in veal caul along with some of the filling, roast it until it’s lightly browned, then put it in a pot to stew with some red wine and strong broth, cloves, mace, salt, pepper, strained bread or grated white bread, finely chopped sweet herbs, marrow, fried onions, and apples. Once it’s nicely stewed down, serve it on finely carved toast, garnished with barberries and sliced lemon, and drizzle it with beaten butter. Top the dish with grated or sifted white bread.

Take a tongue and stew it between two raw, fresh dishes. Add some strong broth and white wine, along with whole cloves, mace, and whole peppercorns, some capers, salt, diced turnips (or carrots, or any roots), and simmer everything together for two or three hours at a gentle pace. Then blanch it and add some marrow, warm it up a bit, and serve it on finely carved toast. Sprinkle some minced lemon and barberries or grapes on top, and drizzle it all with melted butter.

Garnish your dish with finely grated manchet, finely sieved.

Salt a tongue for twelve hours, or boil it in water and salt 43 until it’s tender, then blanch it. Once it's nicely boiled, place it on a clean dish and stuff it with minced lemon and minced rind, and sprinkle it all over. Serve it with some of the Gallendines or any Italian sauces, as you can find in the sauce book.

Boil it in clean water, and serve it on a platter, with boiled turnips and onions, drizzled with melted butter, and place it on nicely cut toast, along with some barberries, gooseberries, or grapes, and accompany it with various sauces, as you can find in the book of all types of sauces.

Being gently boiled, slice it into thin pieces and fry it in sweet butter. Then set aside the butter and add some strong broth, nutmeg, pepper, and finely chopped sweet herbs, along with some grapes or picked barberries, and some egg yolks or verjuice, grated bread, or crushed almonds, strained.

Sometimes you might add some saffron.

Thus, udders can be dressed in any of the ways mentioned by the Neats-Tongues earlier.

Take a capon, chop the wings, and slice them thin, but keep the rump and legs intact; mince the wings into very thin pieces, no bigger than a three pence in width, and place them in a small pot with a bit of strong broth, nutmeg, some sliced mushrooms or pickled mushrooms, and a very thinly sliced onion, about the same size as the minced capon. Let it stew down well with a little butter and gravy, then serve it on fine toast, and place the whole rump or rumps on the minced meat, along with the whole legs, then drizzle it with melted butter, slices of lemon, and whole lemon peel.

Take a leg of veal and cut it into slices as thin as a half crown and as wide as your hand. Pound them lightly with the back of a knife, then lard them with small pieces of lard, thick and good. Fry them in sweet butter. Once fried, make a sauce with butter, vinegar, some chopped thyme, and egg yolks mixed with orange juice. Toss them in the pan a couple of times, then place them on a dish with a little gravy, &c.

Or you can make another sauce with mutton gravy, lemon juice, and grated nutmeg.

Being gently boiled and cooled, slice them thinly and fry them in sweet butter. Then put them in a small pot with a pint of Claret wine, some ground cinnamon, ginger, sugar, salt, some capers or samphire, and a bit more sweet butter. Stir it well until the liquid is reduced by half, and stir occasionally. Once it’s nicely stewed, serve it on finely carved toast and squeeze some lemon juice over it, along with marrow, &c.

Or sometimes stuff them whole, toast them, and stew them like before, and add a few caraway seeds, large mace, sugar, marrow, and chestnuts: serve them on fried toast, & etc.

Take a veal fillet with the udder, roast it; once roasted, cut off the frothy flap and slice it thinly. Then, finely mince it with 2 handfuls of French capers and 1 handful of currants. Season it with a bit of ground nutmeg, ginger, mace, cinnamon, and a handful of sugar, and simmer these with a pound of butter, a quarter pint of vinegar, an equal amount of caper liquid, a bundle of sweet herbs, and a little salt. Let everything boil gently for about two hours, stirring occasionally. Once it’s well-stewed, serve it up and garnish it with fried toast or stock fritters, &c.

Or to this aforementioned hash, you can add some minced hard-boiled egg yolks mixed into the meat, or chopped and combined, and throw in whole currants, whole capers, and a bit of white wine.

Or to this mentioned Hash, you may, when hashed, add only beaten butter with lemon, and the meat cut into square pieces, and serve it with beaten butter and lemon on finely carved toast.

Cut it into two pieces and wash off the hairs in water and wine. Strain the liquid and parboil the quarters. Then take them and place them in a dish with the legs, shoulders, and head intact, and cut the chine into two or three pieces. Add two or three whole grated onions and some of the liquid from the parboiling. Stew it between two dishes until it's tender, then add some pepper, mace, nutmeg, and serve it on finely carved toast, drizzling it with melted butter, lemon, some marrow, and barberries.

Take a rabbit, skin it, and clean it up. Cut off the legs, thighs, wings, and head, and chop the spine into four or six pieces. Put everything in a dish and add a pint of white wine, the same amount of fresh water, cracked pepper, sliced ginger, some salted butter, a little thyme, and other finely chopped herbs, along with two or three pieces of mace. Let it stew gently for about two hours. Just before serving, take the yolks of six fresh eggs and mix them with some grapes, verjuice, or wine vinegar. Heat it gently on the stove until the broth thickens a bit, then transfer it to a clean dish, sprinkle some salt around the dish, and serve it hot.

Stew it between two plates in quarters, like before, or in pieces as long as your finger, with some strong broth, mace, a bunch of sweet herbs, and salt. Once it’s well stewed, strain the yolks of two hard-boiled eggs with some of the broth, and add it to the broth where the rabbit is stewing. Then, boil some cabbage lettuce in water; once boiled, squeeze out the water and put it in melted butter, along with a few sun-dried raisins boiled in water separately; or instead of lettuce, use white endive. After it’s nicely stewed, serve the rabbit on beautifully carved toast, and add mace, quartered lettuce, raisins, grapes, lemons, sugar, gooseberries, or barberries, and pour the previous broth over it.

Thus, chickens, or capons, or partridge, and strained almonds in this broth for variety.

To prepare a rabbit in a different way, stuff it with a mix of minced sweet herbs, hard-boiled egg yolks, parsley, pepper, and currants, and fill its belly.

Boil either the rabbits or chickens in water with salt, or in strained oatmeal and salt.

Take turnips, slice them, and then cut them into small pieces about an inch long, around a quart in total. Put them in a pot with a pound of butter, three or four tablespoons of strong broth, and a quarter pint of white wine vinegar. Add some pepper and ginger, sugar, and salt. Let them simmer gently with some mace for about 2 hours. Once they’re very well cooked, mix them with beaten butter combined with cream and egg yolks, then serve them on thin slices of French bread. 47

Or alternatively, if they're cooked as mentioned without eggs, cream, or butter, serve them as before. These will work for boiled chickens or any type of bird as a garnish.

Take a leg of beef and a knuckle of veal, boil them in two gallons of clean water, skim off the foam, and add some cloves and mace. Then, boil them down from two gallons to three quarts of broth. After boiling, strain it and pour it into a pot. Once it's cool, remove the fat and residue, and transfer it to another clean pot. Keep it warm until the bisque is ready.

Boil the chicken in the broth made from the marrow bones of six young chickens and six young pigeons in a clean pot, either in some broth or in water and salt. Boil the marrow separately in a pot in the same broth with some salt.

Then have palettes, noses, lips, boiled tender, blanched, and cut into pieces as big as a sixpence; also some sheep's tongues boiled, blanched, larded, fried, and stewed in gravy, with some blanched chestnuts; also some cooked and blanched chicken combs, and some blobs of eggs, or yolks of hard-boiled eggs. Stew all the aforementioned in some roasted mutton or beef gravy, with some pistachios, large mace, a good-sized onion or two, and some salt.

Then have the lamb stones blanched and sliced, along with sweetbreads from veal and lamb, some large oysters parboiled, and some cock stones. Fry the aforementioned ingredients in clarified butter, along with some fried spinach or Alexander leaves, and keep them warm in an oven with some fried sausages made from minced bacon, veal, egg yolks, nutmeg, sweet herbs, salt, and pistachios; bake it in the oven in veal cauls, and once baked and cooled, slice it round, fry it, and keep it warm in the oven with the previously fried items. 48

Mince a leg of veal or a leg of mutton with some raw bacon, seasoned with a bit of salt, nutmeg, pepper, sweet herbs, pistachios, grapes, gooseberries, barberries, and hard-boiled egg yolks. Mix everything together, stuff it, and seal it up. Once baked, pour gravy and melted butter or mutton broth over it. To make the paste, use a quart of flour, half a pound of butter, and six egg yolks, then boil the liquid and butter together.

Roast eight pounds of beef butt and two legs of mutton. Once they're fully roasted, squeeze out the gravy and rinse them with some mutton broth. After that, strain it and keep it warm in a clean pot for your immediate use.

Take a large eight-pound dish and a six-penny French bread; chop it and slice it into thick pieces to cover the bottom of the dish. Soak it well with your rich broth, and then add some mutton or beef gravy on top. Next, place the cooked fowl on the dish, and surround it with fried tongues in gravy along with the lips, palates, pistachios, eggs, noses, chestnuts, and cocks' combs. Drizzle some of the gravy and large mace over the fowl.

Then spread it with fried sweetbreads, sausage, lamb kidneys, chicken gizzards, fried spinach, or Alexander leaves, then top it all with marrow; next, add carved lemons 49 F on the meat, and pour over a mixture of beaten butter, egg yolks, and gravy whipped together until it thickens; then decorate the dish with small pies, puff pastry dolphins, chestnuts, boiled and fried oysters, and hard-boiled egg yolks.

First, cook them in a pot or between two dishes with some strong broth made from veal or mutton, a bit of white wine, and some sausages made from minced veal or pork. Bring the meat to a boil, skim off any foam, and add two or three pieces of large mace, a few cloves, oyster or caper liquid, and a little salt. Once it’s well-cooked, mix in some good mutton or beef gravy. About fifteen minutes before serving, clean and strip various fresh herbs like thyme, sweet marjoram, savory, and parsley, then crush them lightly with the back of a spoon. Give them a couple of quick simmers in the broth. Next, serve the meat on thin slices of nice French bread, pour over some of the broth, and top with boiled beef marrow—cooked in strong broth—slices of lemon, and finish with a sauce made of beaten butter, the yolk of one or two eggs, the juice of two or three oranges, and some gravy, &c.

Take a whole loin of mutton and cut it into pieces. Put it in a long stew pot or large dish and add enough water to cover more than half of it. Once it’s come to a boil and you’ve skimmed off the scum, cover it. First, add some salt, white wine, and diced carrots. When the broth is halfway cooked, strain it, remove the fat, and rinse the mutton to get rid of any residue. Clean the stew pot or pipkin thoroughly, then pour the broth back in along with some capers, whole mace, and washed carrots. Add them back in and simmer gently. Keep the mutton warm in a separate place or in a bit of broth. Next, chop some sweet herbs and onion, and add those to your broth as well. Have cauliflower boiled in salted water ready; mix it with beaten butter and some boiled marrow. When the mutton and broth are ready, dissolve two or three egg yolks with white wine, verjuice, or sack, and heat it gently. Then serve the meat and top it with the cauliflower, gooseberries, capers, marrow, carrots, and grapes or barberries, and drizzle with beaten butter.

For the garnish based on the season, asparagus, artichokes, parsnips, turnips, hop buds, kale, cabbage lettuce, chestnuts, and Brussels sprouts.

Sometimes for more variety, to thicken this broth, use strained almonds with rich mutton broth.

Boil it in a large flat pot or stew pan with enough clean water to cover the meat. When it boils, skim off the foam and add some salt; once it’s half cooked, remove the meat, strain the broth, skim off the fat, and wash the stew pan and the meat to remove any residue. Then add the leftover end of the rack of mutton to enhance the broth, along with some mace. Shortly before you finish cooking, take a handful of chopped parsley, chop it finely, and add it to the broth along with some whole marigold flowers; return the chine to the pot, give it a couple of quick boils, then serve it on nice pieces of toast and ladle some broth over it. Add some sun-dried raisins and currants that have been boiled and warmed, placing them over the chine of mutton. Finally, garnish the dish with marigold flowers, mace, lemon, and barberries.

Other ways to change without results.

Take a piece of veal or mutton and joint it, put it in a pot with some strong mutton broth, and when it boils and froths, add some French barley, having first boiled it in clean water. Into the broth, add some large mace and a bundle of sweet herbs, including a little rosemary, thyme, winter savory, salt, and sweet marjoram, tied up very tightly. Then add some sun-dried raisins, some good prunes, currants, and marigold flowers. Boil it until it reaches a decent thickness and serve it on nice toasted bread. Garnish the dish with fruit, marigold flowers, mace, lemon, and boiled marrow.

Other ways to serve it without fruit include adding some good mutton gravy, and at times just raisins.

Put it in a pot with strong broth and white wine; and when it boils, skim off the foam, and add some oyster juice, salt, whole pepper, a bundle of fresh herbs tied together, two or three blades of large mace, a whole onion, some diced bacon, chestnuts, and capers. Then prepare some stewed oysters separately, as you can find in the Book of Oysters. Once the chine is ready, garnish the dish with large fried and stewed oysters, mace, chestnuts, and lemon peel; serve the chine on a nice dish with crispy bread pieces; ladle in the broth, and top the chine with stewed oysters, chestnuts, mace, sliced lemon, and some fried oysters.

Take them and fry them in sweet butter; when they are half fried, remove the butter and add some strong ale, pepper, salt, a chopped onion, and nutmeg. Cook them well together, then serve them on toast, and pour the sauce over with some melted butter, &c.

Take a knuckle of veal, a joint of mutton, loin or rack, two marrow bones, a capon, and boil them in clean water. Skim off the foam when it boils and add a bundle of sweet herbs tied tightly. Then add some large mace, whole cinnamon, and bruised ginger, all wrapped in a fine clean cloth tied securely, along with a few whole cloves. Add some strained bread or beaten oatmeal strained into the broth. Then have prunes and currants boiled and strained; also toss in some whole raisins, currants, and good Damask prunes. Don’t boil the fruit too much. About half an hour before you serve the dish, add a pint of claret wine and some sugar to the broth. Serve the meat on nice toast, ladle some broth over it, and garnish the dish with sliced lemons, prunes, mace, raisins, currants, scraped sugar, and barberries; also garnish the meat on the plate.

Take a joint of mutton, rack, or loin, and boil it in pieces or whole in clean water. Skim off the foam, and once skimmed and halfway boiled, remove the mutton and wash any impurities from the meat. Strain the broth and get rid of the fat. Then, pour the broth into a clean pot, adding a bundle of tightly bound fresh herbs. Next, add some large mace, boiled and strained sun-dried raisins, and half as many prunes. Also include some saffron, a few whole cloves, pepper, salt, claret wine, and sugar. Once all these are nicely simmered together, just before serving, add the meat back in and heat it for a minute or two. Serve it on finely carved toast.

Chop a loin into steaks, place them in a deep dish or stew pan, and add half a pint of red wine and the same amount of water, 53 F3 salt and pepper, three or four whole onions, a bundle of mixed herbs tightly tied, and some large mace. Cover it tightly and simmer for about two hours, turning occasionally, then serve on toasted bread.

Other ways to change things, being partially cooked, add some chopped sweet herbs, warm them up, and serve them on toast with scalded gooseberries, barberries, grapes, or lemon.

Sometimes for variety, add raisins, prunes, currants, and dates, and serve them with sliced lemon and softened butter.

Othertimes you may change the spices and add nutmeg, cloves, ginger, &c.

Sometimes on the first simple dish, add capers, pickled cucumbers, samphire, &c.

Stew it between two pots with water, and when it boils, skim off the foam, then add three or four large pieces of mace, whole pepper, cloves, and salt; cover it tightly and let it cook for two hours. Next, prepare some picked parsley, stripped spinach, sorrel, savory, and chopped sweet marjoram with some onions, add them to the meat, and warm it through with some grated bread mixed in; then serve it on carved toast, skim the fat off the broth, and pour the broth over it. Garnish with a lemon and beaten butter, and cook it this way as a whole.

Take a leg of veal, remove the meat, and keep the skin and the shape of the leg intact. Chop the meat you took out into small pieces, mixing it with some beef fat or lard, and some minced sweet herbs. Season it with finely ground pepper, nutmeg, ginger, and cloves, along with salt, a clove or two of garlic, three or four hard-boiled egg yolks cut into quarters, pine nuts, two or three raw eggs, pistachios, chestnuts, and some quarters of boiled artichoke bottoms. Stuff the leg and sew it up, then boil it in a pot with two gallons of clean water and some white wine. Once it's skimmed and nearly boiled, take some broth from the pot and put it in a dish or another pot, adding chestnuts, pistachios, pine nuts, some large mace, marrow, and boiled artichoke bottoms cut into quarters. Stew everything together well. Then, prepare some fried toast from manchet or rolls, finely sliced. Once the leg is well boiled (tender and delicious), serve it on French bread, fry some toast from it, and place pieces around it, adding broth, marrow, and your other ingredients, along with a sliced lemon and lemon peel, and drizzle it all with melted butter.

Thicken the broth occasionally with almond paste mixed with some of the broth, or for a change, use egg yolks and saffron mixed with some of the broth, or just saffron on its own. You can also sometimes add some minced meat shaped into balls and cooked in the broth, &c.

Boil it in a small pot, add some salt, and skim off the foam. Then add some mace, finely picked and washed rice, sun-dried raisins, and gravy. Once it's cooked well and tender, add some saffron and serve it on nicely carved toast, with the rice on top.

Other ways, cut the paste into small pieces like lard, and boil it in a light broth with saffron.

Or in another way, in a white broth with fruit, sweet herbs, white wine, and gooseberries.

Cook it well and parboil it a bit, then place it in a stewing pan or deep dish with some strong broth and a bundle of sweet herbs tied together, some large mace, and some slices of interlarded bacon, two or three cloves, capers, samphire, salt, spinach, hard-boiled egg yolks, and white wine; stew all these together until tender, serve it on nicely carved bread, and add broth; then have some fried sweetbreads, sausages of veal or pork, with or without garlic, and drizzle everything with beaten butter, lemon, and fried parsley on top. This is how you can cook a rack loin of veal.

Make a pudding with grated bread, chopped suet, and minced veal. Season it with nutmeg, pepper, salt, three or four eggs, cinnamon, dates, currants, sun-dried raisins, some grapes, sugar, and cream. Mix everything together, stuff the mixture into the breast, secure it, and cook it gently between two dishes with white wine, rich broth, mace, dates, and marrow. Once it's cooked properly, serve it on toasted bread and drizzle it with melted butter, lemon, barberries, or grapes.

Sometimes mix it with some almond milk, sugar, and cream.

Mince some veal or mutton with beef fat or bacon, some chopped sweet herbs, and season it with cloves, mace, nutmeg, pepper, two or three raw eggs, and salt; then stuff it. After filling the lower end of the breast, simmer it between two dishes with some strong broth, white wine, and large mace; then an hour later, prepare some chopped herbs like thyme, sorrel, parsley, and sweet marjoram, and crush them with the back of a ladle. Add these to your broth along with some marrow and heat it up. Next, serve the veal breast on finely carved toast, ladle some broth over it, and top it with sliced lemon, marrow, mace, and barberries, finishing it off with beaten butter.

If you want the broth to be yellow, add saffron, &c.

Stuff it with beef suet, chopped sweet herbs, nutmeg, and salt, then boil it in clean water with salt. Next, take some of the broth and add capers, currants, large mace, a piece of fatty bacon, two or three whole cloves, pieces of pears, some boiled artichoke bottoms, beaten butter, boiled marrow, and mace. Before you serve it, mix sorrel, sage, parsley, thyme, and sweet marjoram, roughly chopped with a knife and crushed with the back of a ladle on a clean board. Add these to your broth to give it a green color and warm it a little. Then serve it up on fine carved bread, pour the broth over it, and add the other ingredients: some gooseberries, barberries, beaten butter, and lemon.

Take a good leg of mutton, boil it in water and salt, make a sauce with gravy, wine vinegar, white wine, salt, butter, nutmeg, and strong broth; once everything is well stewed together, serve it on nice carved toast, and pour your broth over it.

Garnish your dish with barberries, capers, and sliced lemon, and garnish the leg of mutton with the same toppings, then drizzle it with melted butter, sliced lemon, and grated nutmeg.

Take a good leg of mutton and boil it in water and salt, stuffed with chopped sweet herbs and beef suet, along with some salt and nutmeg. Once it’s almost boiled, take some of the broth into a small pot and add in some large mace, a few currants, a handful of French capers, a little sherry, the yolks of three or four hard-boiled eggs minced finely, and some lemon cut into small squares. Once it’s cooked thoroughly, serve it on carved toast, ladle the broth over it, and sprinkle with beaten batter and finely shredded lemon.

Stuff a leg of mutton with finely picked parsley, boil it in water and salt, and serve it on a nice dish with parsley and verjuice in small bowls.

Boil it in water and salt without stuffing, and once it's boiled, stuff it with lemon cut into small square pieces, and serve it with the peel cut into squares all around it; make a sauce with the gravy, melted butter, lemon, and grated nutmeg.

Boil it in water and salt, stuffed with parsley. Make a sauce for it with whole mace, gravy, chopped parsley, butter, vinegar, orange juice, gooseberries, barberries, grapes, and sugar, and serve it on toast.

Take three or four French bread rolls, and after chipping them, cut a round hole in the top of each. Remove the insides and mix together the meat from a roasted capon, finely minced, along with marzipan paste, the yolks of hard-boiled eggs, crushed biscuit bread, and the insides of one of the rolls, some sugar, and finely chopped sweet herbs, ground cinnamon, cream, marrow, saffron, egg yolks, and some currants. Fill the rolls with this mixture and boil them in a cloth in some good mutton or capon broth; but first, seal the holes in the tops of the rolls. Next, cook some veal sweetbreads and six small chickens between two dishes, or in a small pot with some mace. Then fry some lamb testicles sliced in a batter made from flour, cream, two or three eggs, and salt; add some spinach juice to it. Also, have some boiled asparagus or boiled artichoke bottoms, crushed with butter and gravy. Once everything is well boiled and simmered, serve the boiled rolls on a nice dish with the chickens arranged around them, followed by the sweetbreads, and around the dish, some finely carved bread slices. Then add the marrow, fried lamb testicles, and some grapes. Thicken the broth with strained almonds, some cream and sugar, heat it up, and pour it over the meat. Garnish with candied pistachios, artichokes, grapes, mace, some pomegranate seeds, and sliced lemon.

Take a shoulder of mutton, roast it, and save the gravy. Slice one half and mince the other, then put it into a pot with the shoulder blade. Add some strong broth made from good mutton or beef gravy, a few whole cloves, some pepper, salt, and one or two large onions, along with a bundle of fresh herbs and a pint of white wine. Let it simmer well together, covered closely. Once it's tender, remove the fat and add some oyster liquor to the meat, then warm it up. Next, take three pints of large oysters, parboil them in their own liquor, and remove the beards. Stew them in a pot with whole cloves, two large onions, a bit of salt, vinegar, butter, some white wine, pepper, and thyme. After everything has simmered down nicely, serve the shoulder of mutton on a clean dish, pour the minced mutton mixture on top, followed by the stewed oysters, and garnish with sliced lemon and decorative pieces of bread around the dish.

Stew it with red wine, just adding a few more ingredients than the previous version; namely two or three anchovies, olives, capers, samphire, barberries, grapes, or gooseberries, and everything else should be the same as the earlier method. Once the shoulder is roasted, remove the skin from the top side in one piece, and when serving the meat, place the top skin back on whole and baste it.

Take a shoulder of mutton, roast it thoroughly, and save the gravy. Once it's well roasted, slice it thinly into a stewing pan or dish; leave the shoulder bones with some meat on them, and chop them with your knife. Then, skim the fat off the gravy you saved and mix it with the meat along with a quarter of a pint of claret wine, some salt, and a grated nutmeg. Stew all of these ingredients together for about fifteen minutes, and serve it in a clean dish with pieces of French bread. Then, rub the bottom of the dish with a clove of garlic or an onion, whichever you prefer. Place the shoulder bones in the dish first, followed by the meat on top of that. Next, take a good lemon, cut it into small square pieces, peel them all, and sprinkle them over the meat. Finally, drizzle it with melted butter and the mutton gravy.

Take a leg of mutton and remove the bone, keeping the leg whole. Slice large pieces around the leg as thin as a half-crown coin. Chop them, then salt and grill them over a clear charcoal fire, cooking them quickly so the blood rises on the top side. Take them off the fire and pour the juices into a dish. After that, grill the other side, but be careful not to overcook them. Then make a sauce with the juices, a bit of claret wine, and nutmeg. Briefly dip the pieces into the sauce and serve them one by one or stack two on top of each other. Finally, drizzle them with the juice of orange or lemon.

Bone a leg of mutton, and cut it against the grain into very thin slices. Then, pound them with the back of a knife and fry them in the best butter you can find. But first, salt them a little before frying. If they aren't too fried, pour off the butter and add some mutton broth or gravy. Warm them in the pan and serve them hot. 60

Sometimes for variety, add grated nutmeg, gravy, orange juice, and a little claret wine; then fry it just like the previous one, give it a warm touch, drizzle it with beaten butter, and serve it hot.

Other options for more variety include adding some capers, oysters, and lemon.

Take twelve partridges, roast them, and once they’re cold, mince them very finely, except for the brawns or wings; keep the legs and rumps whole. Then add some strong mutton broth or good mutton gravy, grated nutmeg, one or two large onions, some pistachios, chestnuts, and salt. Stew everything in a large earthen pot or saucepan; stew the rumps and legs separately in strong broth in another pot. Next, have a nice clean dish ready, take a French sixpenny bread, chop it up, and cover the bottom of the dish. When you’re ready to serve the hash, soak the bread in some good mutton broth or gravy; then pour the hash over the soaked bread, place the legs and rumps on top of the hash, along with some fried oysters, pistachios, chestnuts, sliced lemon, and lemon peel, and drizzle over a mixture of strained egg yolks with orange juice and beaten butter. Garnish the dish with carved oranges, lemons, fried oysters, chestnuts, and pistachios. This is how you can hash any type of fowl, whether from water or land.

Skin it and chop it up, then cut it into pieces, and wash it thoroughly in a mixture of red wine and water, straining the liquid afterward. 61 Parboil the pieces; then take them and slice them, and place them in a dish with the legs, wings, or whole shoulders and head. Cut the backbone into two or three pieces, and add two or three large onions, along with some of the liquid from parboiling. Cover it tightly between two dishes and let it stew until tender, then season with some mace, pepper, and nutmeg. Serve it on nicely carved toast, drizzling it with melted butter, lemon, marrow, and barberries.

Take a rabbit, skin it, and clean it thoroughly. Then cut off the thighs, legs, wings, and head, and divide the spine into four pieces. Place everything into a dish or pot, and add a pint of white wine and an equal amount of fresh water, along with coarse pepper, sliced ginger, salt, thyme, and some other finely chopped sweet herbs, plus two or three blades of mace. Let it stew for about two hours. Just before serving, take the yolks of six fresh eggs, dissolve them with some grape verjuice, then warm it gently on the stove for a moment, and serve it hot.

Stew them between two dishes like before, in quarters or pieces as long as your finger, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine. Once well-stewed, strain the yolks of two or three hard-boiled eggs with some of the broth, and thicken the broth where the rabbit is stewing. Next, boil some cabbage lettuce in clean water until tender, then toss it in beaten butter with a few boiled sun-dried raisins. Alternatively, you can use white endive instead of lettuce. Once the rabbit is nicely stewed, serve it on carved toast and add the garnish of lettuce, mace, sun-dried raisins, grapes, sliced lemon, or barberries, then pour over the broth and sprinkle with sugar. You can prepare it the same way with chickens, pigeons, or partridges.

Make a stuffing for the rabbits with some sweet herbs, hard-boiled egg yolks, parsley, sage, currants, pepper, and salt, and boil them as before.

Take a capon and slice the wings into thin pieces, leaving the rumps and legs whole. Put them in a pot with a bit of strong broth, nutmeg, some stewed or pickled mushrooms, and a finely sliced onion, about the size of a three-penny coin. Cook it down with a bit of butter and gravy, then serve it on nice toast, placing the rumps and legs on the meat, and drizzle it with beaten butter mixed with lemon peel.

Boil them in strong broth or in water with salt, and once boiled, remove the guts and chop them up small with the liver. Add some crumbs of grated white bread, a bit of the cock's broth, and some large mace. Stew everything together with some gravy. Then, mix the yolks of two eggs with some wine vinegar and a bit of grated nutmeg. When you're ready to serve, add the eggs to the mixture and stir it into the sauce with a little butter. Serve them on toasted bread, and pour the sauce over them with some beaten butter and capers, or finely chopped lemon, barberries, or whole pickled grapes.

Sometimes with this sauce, boil some sliced onions and currants cooked in their own broth; when you boil it with onions, rub the bottom of the dish with garlic.

Boil them with their innards in a strong broth or clean water, along with three or four whole large onions, some mace, and salt. Once the chickens are boiled, make a sauce in another pot using some thin slices of bread or grated bread with some of the broth from the boiling fowl. Then add some butter and the minced innards and liver. Next, mix in some egg yolks dissolved with vinegar and grated nutmeg, combining everything well. Serve the fowl on nice toast pieces and pour the sauce over it, garnishing with sliced lemon, grapes, or barberries, and drizzle with melted butter.

Take a turkey and remove the skin, leaving the legs and thighs intact. Then finely chop the raw meat with some beef fat or lard, season it with nutmeg, pepper, salt, and some chopped fresh herbs. Add some raw egg yolks and mix everything together, along with two bottoms of boiled artichokes, roasted and peeled chestnuts, some marrow, and boiled skirrets or parsnips cut into small cubes, or some sweet pears, and quartered hard-boiled egg yolks, along with gooseberries, grapes, or barberries. Stuff the mixture into the skin and prick it up at the back. Cook it in a stew pan or deep dish, covering it with another dish, but first add some strong broth, boiled and quartered marrow artichokes, large mace, white wine, chestnuts, pear quarters, salt, grapes, barberries, and some of the meat formed into balls. Stew with the turkey until it's nicely cooked, serve it on well-carved toast, drizzle with broth, and top with a garnish of lemon slices and strips of lemon peel, brushed with melted butter. Finish the dish with chestnuts, hard-boiled egg yolks, and large mace.

For thickening, use yolks from hard-boiled eggs mixed with some of the broth, or strained almond paste with some of the broth, or even strained bread and sorrel.

Other ways, you can boil the previous birds either boned and stuffed with a filling of minced veal or mutton, seasoned just like before with those ingredients, or boil it with the bones still inside while stuffed. For a turkey, prepare it for baking, and break the bones. 64

Other ways, bone the bird and fill the body with the previously mentioned stuffing, or make a pudding using grated bread, minced beef or veal suet, seasoned with cloves, mace, pepper, salt, and grapes. Fill the body and prick up the back, then stew it as mentioned before.

Or make a pudding using grated bread, minced beef suet, some currants, nutmeg, cloves, sugar, sweet herbs, salt, spinach juice; if it's yellow, add saffron, some minced meat, cream, eggs, and barberries. Stuff the mixture into the bird and simmer it in mutton broth and white wine, along with the gizzard, liver, and bones. Cook it down thoroughly, then prepare some boiled and quartered artichoke bottoms, boiled and blanched potatoes, quartered dates, and marrow boiled in salted water. For garnish, use some boiled skirret or sweet pears. Then make a sauce from almond paste mixed with mutton broth to thicken the previous broth.

Other ways to prepare it simply: stuff it with parsley and serve it with butter, vinegar, and minced parsley; you can also boil some bacon with it or around it in two pieces; and include two saucers of green sauce.

Or for a change, boil your chicken in water and salt, then take strong broth and add a bundle of fresh herbs, mace, marrow, sliced cucumber, and thin slices of bacon, along with salt, &c.

Sear them either with the bone in or boned, then remove the skin completely, keeping the legs, wings, neck, and head on. Chop the body with some bacon or beef fat, and season it with nutmeg, pepper, cloves, ground ginger, salt, and a few finely chopped sweet herbs mixed with three or four egg yolks, some sugar, whole grapes, gooseberries, barberries, and pistachios. Fill the skins and prick them in the back, then simmer them between two dishes with some strong broth, white wine, butter, some large mace, marrow, gooseberries, and sweet herbs. Once cooked, serve them on pieces of toast with some marrow and sliced lemon; in winter, use currants.

First, boil the capon in water and salt. Then take three pints of strong broth and a quart of white wine, and simmer them in a pot with a quarter pound of dates, half a pound of fine sugar, four or five blades of large mace, the marrow from three marrow bones, and a handful of white endive. Let these simmer gently until well cooked, and once the broth tastes good, strain the yolks of ten eggs with some of the broth. Before serving the capon or chickens, add the eggs to the broth while stirring to prevent them from curdling, then warm it and set it aside from the heat. Once the fowl is served, pour on the broth and garnish the meat with dates, marrow, large mace, endive, preserved barberries, oranges, boiled skirrets, pomegranate, and seeds. Prepare a sauce of almond paste and grape verjuice.

Take a young capon, clean it, and truss it for boiling. Rinse it well and place it in fresh water. Parboil it briefly, then boil it in a strong broth until it's done. Before that, prepare your ransoles like this: Take a good amount of beet leaves and boil them in clean water until very tender, then squeeze out all the water. Next, take six sweetbreads of veal, boil and chop them finely along with the herbs, and include the marrow from four or five marrow bones, keeping the smaller pieces. Add the minced sweetbreads and herbs to the larger pieces of marrow, which you should boil separately to place on top of the capon and the dish. Then take sun-dried raisins, chop them finely with half a pound of dates, a quarter pound of minced pomecitron, and a pound of grated Naples-bisket. Put all of this into a large dish with half a pound of sweet butter and mix it into a paste using your hands. Season it with a bit of nutmeg, cinnamon, ginger, salt, grated parmesan, and some fine sugar, blending everything well. Next, make a paste using the finest flour, six raw egg yolks, a little beaten saffron, half a pound of butter, a bit of salt, and some hot water (but not boiling) to form the paste. Roll it out as thinly as possible, and place the ingredients in small piles, either round or long, on the paste. Cover them with more paste, cut them apart with a jagged edge, and make two hundred or more. Boil them in a wide pot filled halfway with strong broth; once it boils, add the ransoles one by one and boil for a quarter of an hour. Then transfer the capon to a large dish, place the ransoles on top, and layer them with grated cheese or parmesan, grated Naples-bisket, cinnamon, and sugar. Repeat this until the dish is full, then pour melted butter over it with a bit of strong broth, along with the marrow, sliced pomecitron, and lemons, and serve it up. Alternatively, you can fry half of the ransoles in clarified butter, &c.

Take six pigeons and six small chickens, scald and truss them with the insides removed, keeping the heads on. Then prepare some lamb's stones and sweetbreads by blanching, parboiling, and slicing them. Fry most of the sweetbreads after coating them in flour. Have some asparagus ready, cutting off the tops to about an inch long, and prepare the yolk of two hard-boiled eggs, pistachios, the marrow from six bones, and fry half of the marrow until it’s green, keeping it warm until it’s almost dinner time. Next, get a clean frying pan and fry the poultry in good quality butter. Once they are nicely fried, drain the butter and add some roasted mutton gravy, large fried oysters, and some salt. Then add the hard-boiled egg yolks, the remaining sweetbreads that weren’t fried, the pistachios, asparagus, and the rest of the marrow. Stew them well in the frying pan with some grated nutmeg, pepper, a clove or two of garlic if you like, a little white wine, and let them simmer well. Next, take ten egg yolks mixed in a dish with grape verjuice or wine vinegar, and a little ground mace, then add this to the frying mixture. Now get a French sixpenny loaf sliced into a nice large dish set over coals, with some good mutton gravy. Warm the mixture two or three times over the fire, then pour it over the bread in the dish. Garnish with fried sweetbreads, fried oysters, fried marrow, pistachios, sliced almonds, and the juice of two or three oranges.

Draw and prepare the capons, set them aside, and fill their cavities with marrow. Then place them in a pot with a knuckle of veal, a neck of mutton, a marrow bone, and some veal sweetbreads. Season the broth with cloves, mace, and a little salt, and set it on the heat; let it simmer gently until the capons are cooked through, being careful not to overcook them. As the capons cook, prepare the bottoms and tops of eight or ten pieces of French bread, drying them out in a nice silver dish where you will serve the capons. Set it on the heat and add two ladles of the broth from boiling the capons and a ladle of mutton gravy; cover the dish and let it sit until you are ready to serve the capons. If needed, occasionally add a ladle of broth and gravy. When ready to serve, first place the marrow bone, then the capons on each side. Fill the dish with mutton gravy and squeeze the juice of one or two lemons on top. Then use a spoon to skim off any fat floating on the stew. Garnish the capons with the sweetbreads and some sliced lemon, and serve it hot.

Boil them in good mutton broth, white mace, a bundle of sweet herbs, sage, spinach, marigold leaves and flowers, white or green endive, borage, borage, parsley, and sorrel, and serve it on toast.

First, boil them in water and salt, then boil some parsley, sage, and two or three hard-boiled eggs, and chop them up. Next, take a few thin slices of good bread and stew everything together, but don’t break the slices of bread. Stew them with some of the broth from the chicken, some large mace, butter, a little white wine or vinegar, and a few barberries or grapes. Serve the chicken on the sauce and drizzle with sweet butter and lemon cut into small cubes, with the peel cut like small lard, and boil a little peel with the chicken.

Remove the skin in one piece, but keep the legs, wings, and head attached; chop the body into small pieces with some beef fat or lard, and mix in some chopped sweet herbs. Season with cloves, mace, pepper, salt, a couple of eggs, grapes, gooseberries, or barberries, and small pieces of potato or mushrooms. In winter, add sugar, currants, and prunes, stuff the skin, sew it up, and simmer it between two dishes with plenty of mace and rich broth, along with pieces of artichokes, cardoons, or asparagus, and marrow. Once it's tender, serve it on toasted bread, drizzled with melted butter, slices of lemon, and sprinkled with sugar.

The aforementioned birds being parboiled and cleaned, chop them finely; then take your cleaned and peeled cardoons and place them in boiling water in a skillet. Once they’re tender, take them out and fry them in chopped lard or sweet butter. Drain the butter and transfer them to a small pot with strong broth, pepper, mace, ginger, verjuice, and orange juice; stew everything together with some strained almonds and chopped sweet herbs, warm them up, and serve your capon or chicken on toasted bread.

Let them be cooked carefully, as you can see in the book of cooked meats, and wrap your fowl in veal cauls, roast them halfway, then stew them in a small pot with the previously mentioned cardoons and broth.

Take a capon and boil it in clean water with a little salt, a bundle of thyme and rosemary tied tightly, some parsley and fennel roots, cleaned and finely chopped, and two or three pieces of large mace. Once it’s almost boiled, add two whole onions that have been boiled and strained with oyster liquor, a little verjuice, grated bread, and some ground pepper. Warm it up a couple of times, and serve the capon or chicken on elegantly cut bread pieces. Garnish it with orange peel boiled in strong broth, some French beans boiled and mixed with thick butter, or some skirret, cardoons, artichokes, sliced lemon, mace, or orange.

When the cod are young, string them and remove the husks; then take two or three handfuls and put them in a small pot with half a pound of sweet butter, a quarter of a pint of clean water, coarse pepper, salt, mace, and some salad oil: simmer them until they're very tender, and mix in three or four egg yolks along with six tablespoons of sack.

Cut off the buds from your flowers and boil them in milk with a bit of mace until they're very tender. Then take the yolks of two eggs and mix them with a quarter of a pint of sack. Next, add the same amount of thick butter combined with a little vinegar and sliced lemon, and blend them together. After that, remove the flowers from the milk and add them to the butter and sack mixture. Serve your tender-boiled capon on finely carved sippets, pour the sauce over it, and add a bit of salt before bringing it to the table.

Boil your capon or chicken in fresh water with some salt, then stuff their cavities with a bit of mace, chopped parsley, and sweet butter. Once boiled, serve them on toasted bread and drizzle some of the broth over them. Then, have a bundle or two of asparagus boiled, mixed with melted butter, and serve it alongside your capon or chicken.

Boil the capon in clean water and salt, then take half a pound of rice and boil it in milk. Once it's half-cooked, drain the milk and boil it in two quarts of cream. Add a bit of rose water and some large mace or nutmeg along with the previously mentioned ingredients. When it's almost done, strain the yolks of six or seven eggs with a little cream and mix everything together. Heat it gently, and plate the capon or chicken. Then pour the rice, seasoned with sugar and salt, onto fine carved toast. Garnish the dish with grated sugar, orange slices, preserved barberries, lemon slices, or pomegranate seeds, along with the capon or chicken and marrow on top.

Take a leg of veal and soak it in clean water until the blood is mostly gone and it looks white. Then boil it, but first stuff it with chopped parsley and other sweet herbs, along with some minced hard-boiled egg yolks. After stuffing it, boil it in salted water. Next, boil the bacon separately, whether it's stuffed or not, whichever you prefer. Once the veal and bacon are boiled and look white, serve them together. Place the bacon alongside the veal, keeping it whole with the rind on, or you can remove the rind and cut it into thin slices, four, six, or eight, as you like. Make sure your bacon comes from the ribs, and serve it with parsley sprinkled on top and green sauce in saucers, or other sauces as mentioned in the Book of Sauces.

Boil any of the meats, poultry, or birds mentioned above with the ribs of bacon. Once boiled, remove the rind, which should be finely trimmed of rust and dirt. Slice it into thin pieces and season it with nutmeg, cinnamon, cloves, pepper, and fennel seeds, all finely ground, along with some sugar. Drizzle rose vinegar over everything and place some of the slices into your boiled capon or other poultry. Arrange some slices on top and serve your capon or other poultry on a clean dish, making sure it is cold.

Take peas, shell them, and add them to boiling mutton broth, along with some thin slices of bacon. Once they’re almost cooked, stir in chopped parsley, some anise seeds, and strain some of the peas—thicken them if you like. Then add some pepper, warm it up, and serve with kid or lamb's head on toast, decorating it with eggs and grated cheese, or some of the strained peas or flowers. For a change, you can also use saffron or mint.

Half roast any of these birds, and stick a few cloves into one side while they roast. Save the juice, and when they're half done, put them into a pot with the juice, some red wine, enough strong broth to cover them, some strained toasted bread, along with mace, cloves, pepper, ginger, some fried onions, and salt. Stew everything together well, and serve it on nicely carved bread. For variety, you can also add capers and samphire.

Take them and tie them up, or remove the legs and heads, 73 and boil them in strong broth or water, skim the surface, and add large mace, white wine, washed currants, dates, marrow, pepper, and salt; when well stewed, serve them on fine carved toast, thicken the broth with strained almonds, rose water, and sugar, and garnish with lemon, barberries, sugar, or grated bread scattered around the dish. For Leir, alternatively, use strained bread and hard-boiled eggs, with verjuice and broth.

Sometimes for variety, garnish them with potatoes, stuffing, or small balls of stuffed bread.

Take a swan and remove the bones, leaving the legs and wings intact. Then make a stuffing with some beef fat or minced lard, finely minced mutton or venison mixed with some sweet herbs, beaten nutmeg, pepper, cloves, and mace. Parboil some oysters in their own juice, mix them with the minced meat, add some raw eggs, and fill the body of the bird. Secure it tightly on the back and boil it in a deep dish or stew pot. Add strong broth, large mace, white wine, a few cloves, oyster juice, and some boiled marrow. Stew everything together well. Next, stew the oysters separately with a couple of onions, mace, pepper, butter, and a little white wine. Have the bottoms of artichokes ready, boiled, and add beaten butter and boiled marrow. Serve the fowl on nicely carved pieces of bread, pour broth over it, and garnish with stewed oysters, marrow, artichokes, gooseberries, sliced lemon, barberries or grapes, and large mace. Finish the dish with grated bread, oysters, mace, lemon, and artichokes, and brush the fowl with beaten butter.

Other ways involve filling the body with a mixture made of grated bread, egg yolks, finely chopped sweet herbs, an onion, minced beef fat, crushed cloves, mace, pepper, and salt, along with some of the bird's blood mixed in and a little cream; stuff the bird and stew it or boil it as mentioned before.

Take a goose and salt it for two or three days, then tie it up to boil. Cut lard into pieces the size of your little finger and lard the breast. Season the lard with pepper, mace, and salt. Next, boil it in beef broth or salted water, adding coarsely ground pepper, a bundle of bay leaves, thyme, and rosemary tied up well. Boil these with the bird. Then prepare some cabbage boiled tender in salted water, squeeze out the water, and put it in a pot with strong broth, red wine, and a couple of large onions. Season it with pepper, mace, and salt, and mix in three or four anchovies dissolved; stew these together with a ladleful of sweet butter and a little vinegar. When the goose is cooked thoroughly and your cabbage is on toasted bread, place the goose on top with some cabbage on the breast and serve it up. This method works for any large wild fowl.

Boil the chicken in water and salt, then take some of the broth and add in boiled beef udder, sliced thinly, along with some blanched pistachios, sliced sausages removed from their casings, sweet white wine, herbs, and large mace. Simmer these together until you think it’s cooked enough, then add in sliced beets mixed with butter, carve the chicken, pour the broth over it, and garnish with croutons or whatever you like.

Take the meat and lard it, then partially roast it. Clean it and place it in a pot with some strong broth or red wine, some chestnuts, a pint of large oysters (removing the breading), two or three finely chopped onions, some mace, a little ground ginger, and grated crusts of French bread. Thicken it and serve it over soaked bread. If you don’t have oysters, chestnuts, or artichoke bottoms, you can use turnips, cauliflower, thinly sliced bacon, and sweetbreads, etc.

Take them and roast them, save the gravy, and when roasted, put them in a pot with the gravy, some sliced onions, ginger, cloves, pepper, salt, grated bread, red wine, currants, capers, mace, barberries, and sugar. Serve them on fancy toast, and drizzle with melted butter, sliced lemon, and lemon peel; sometimes for variety, use stewed oysters or clams.

Take six finely cleaned pigeons and place them in a pot with a quart of strong broth or water and half a cup of wine. Then add some thin slices of fatty bacon. When it starts to boil, skim off the foam, and add nutmeg, mace, ginger, pepper, salt, currants, sugar, some sherry, sun-dried raisins, prunes, sage, dried cherries, thyme, a little saffron, and serve it on nice carved toast.

The pigeons are drawn and trust, then prepare a flavorful stuffing by mixing some finely chopped sweet herbs, minced beef fat or lard, breadcrumbs, currants, cloves, mace, pepper, ginger, sugar, and 3 or 4 raw eggs. After larding and partially roasting the pigeons, stuff them with this mixture, and add boiled cabbage with a few cloves placed around them. Tie each pigeon with string, then place them in a pot of boiling strong mutton broth, along with three or four minced hard-boiled egg yolks, some large mace, whole cloves, pepper, salt, and a bit of white wine. Once cooked, serve them on finely carved toast, sprinkled with cinnamon, ginger, and sugar.

Take pigeons that are ready-to-cook or scalded, remove the flesh from the skin while keeping the skin intact with the legs and wings still attached. Mince the bodies with some lard or beef fat very finely, then mix in some finely chopped sweet herbs and season everything with cloves, mace, ginger, pepper, some grated bread or grated Parmesan, and egg yolks. Refill the skins and poke them in the back, then place them in a dish with some strong broth and chopped sweet herbs, large mace, gooseberries, barberries, or grapes. Next, add boiled cabbage lettuce in water and salt with some butter, and once the pigeons are boiled, serve them on toasted bread.

Being bound up, place them in a pot with some strong broth or clean water, boil and skim off the foam, then add some mace, a bundle of fresh herbs, white endive, marigold flowers, and salt; once they’re nicely cooked, serve them on toast and decorate the dish with mace and white endive flowers.

You can also add cucumbers cut into quarters, either pickled or fresh, along with some pickled capers; or you can boil the cucumbers by themselves and mix them with melted butter and finely chopped sweet herbs.

Or cook them with capers, samphire, mace, nutmeg, spinach, 77 endive, and a rack or chine of mutton cooked alongside them.

Or with capers, mace, salt, and sweet herbs tied together; then have some cabbage or cauliflower boiled very tender in clean water and salt, drain the water, and add them to melted butter, and when the birds are boiled, serve the cabbage on top of them.

Take pigeons that are nicely cleaned, and place them in a clean pot or skillet, along with some mutton broth or fresh water. Bring it to a boil and skim off any foam, then add large mace and well-washed currants. Incorporate some strained bread mixed with vinegar and broth into the pigeons, along with some sweet butter and capers. Boil them until they are very white, and once boiled, serve them on elegantly carved toast in the broth with some sugar. Garnish with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and drizzle with melted butter; finish by garnishing the dish with grated fine bread.

Boil green peas in some strong broth, and add slices of bacon. Once the peas are cooked, mix in some chopped parsley, pepper, and anise seeds, and strain some of the peas to thicken the broth. Warm it up and serve it on toast, with boiled chickens, pigeons, young goats, lamb's heads, mutton, duck, mallard, or any poultry.

Sometimes, for a change, you can thicken the broth with eggs.

Boil a rack of mutton with a few whole cloves, mace, sliced ginger, a mix of chopped sweet herbs, and a bit of salt; once it's cooked well, add some strained almond paste, grape juice, saffron, grapes, or gooseberries; warm it up and serve the meat on toast slices.

Cut a rack of lamb into two pieces and take a knuckle of veal. Boil it in a large pot or kettle with plenty of herbs and a pint of oatmeal mixed in with the herbs, like thyme, sweet marjoram, parsley, chives, salad greens, chicory, marigold leaves and flowers, strawberry leaves, violet leaves, beets, borage, sorrel, bloodwort, sage, and pennyroyal. Once everything is nicely boiled, serve it on well-cut toast with the lamb and veal, &c.

Take a shoulder of mutton and roast it. Once it’s halfway done or more, remove the top skin completely, and slice the meat into thin pieces. Then, stew it with red wine, mace, nutmeg, anchovies, oyster juice, salt, capers, olives, samphire, and orange slices. Leave the shoulder blade with some meat still attached and chop it up. Also, keep the marrow bone whole with some meat on it, and place it in a clean dish. Once the meat is nicely stewed, pour it over the bones, and on top, add some stewed oysters and large oysters, along with sliced lemon and lemon peel.

The skin is first finely breaded, then cook the oysters with large mace, a couple of big onions, butter, vinegar, white wine, a bunch of sweet herbs, and place the skin back on top of everything, &c.

Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt, and while roasting, baste it with orange juice. Save the gravy and remove the fat; then simmer it with a slice or two of orange and an anchovy, without any fat in the gravy, &c.

Cut a leg of mutton into thin slices, as thin as a coin, cutting against the grain. Lightly sprinkle them with salt and fry them in sweet butter. Serve them with gravy or orange juice, and a dash of nutmeg, and drizzle them with melted butter and lemon, &c.

For variety, sometimes season them with coriander seeds, crushed fennel seeds, pepper, and salt; sprinkle them with white wine, then flour them, fry them, and serve with orange juice as a sauce, along with rose vinegar syrup or elderberry vinegar.

Cut a leg into thin slices, like you do with Scotch collops of mutton. Chop and fry these slices with small, thin pieces of interlarded bacon that are the same size as the veal slices, frying them in sweet butter. Once they are nicely fried, serve them on a nice dish. Drain off the butter you fried them with, and add beaten butter mixed with lemon juice, gravy, and orange juice.

Parboil a leg of mutton, then take it out and trim off some thin slices from the top and bottom or all around it. Prick the leg to let the juices escape onto the slices. Then, crush some fresh herbs like thyme, parsley, marjoram, and savory using the back of a ladle, and add a piece of sweet butter, pepper, and some vinegar. Once your mutton is boiled, pour the herb mixture and broth over the slices and serve in a clean dish.

Roast a shoulder of lamb and slice it up. Add oysters, white wine, sun-dried raisins, salt, nutmeg, and strong broth (or skip the raisins), along with sliced lemon or orange. Simmer everything together and serve it on toasted bread, drenching it with melted butter and lemon juice, &c.

Cut it into very thin slices, then place them in a pot or dish, and add a pint of red wine, salt, nutmeg, whole mace, one or two anchovies. Cook them well together with a little gravy; and when they are nicely stewed, serve them on toasted bread with some melted butter and lemon, &c.

Cut it into thin slices while raw, and fry it with a pint of white wine until it turns brown. Then, put it into a pot with sliced lemon, salt, fried parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.

Boil it and slice it thin, chop the shoulder blade, and put everything into a pot or deep dish, along with some salt, gravy, white wine, strong broth, a bunch of sweet herbs, oyster juice, caper juice, and capers. After it’s stewed down, mash some parsley and add beaten cloves and mace, then serve it on toast.

Boil a pound of rice in mutton broth, then add some blanched chestnuts, pine nuts, almonds, or pistachios. Once it's thick, mix in some marrow or fresh butter, salt, cinnamon, and sugar. Next, chop your veal into small pieces and shred the chicken. Get a nice dish, place it over the embers, and layer in some of the rice, some of the meat, more rice, and top it all off with sugar, cinnamon, pepper, and some marrow.

Boil rice in mutton broth until it's very thick, then add some salt and sugar.

Then boil some Bologna sausages until they're very tender, mince them very finely or grate them, and mix them with some grated cheese, sugar, and cinnamon. Next, cut up the boiled or roasted capon and place it on a clean dish with some rice. Sprinkle on cinnamon, sausage, grated cheese, and sugar, and add raw egg yolks. Repeat this layering two or three times, topping it all off with eggs and some butter or marrow. Set it on the embers and cover it, or place it in a warm oven.

Take a pound of almond paste, and mix in minced capon that has been ground with the almonds, along with some breadcrumbs from fine bread, a bit of sack or white wine, three pints of cold strong broth, and eight or ten raw egg yolks. Strain everything together, and cook it in a skillet with some sugar until it thickens nicely. Add some cinnamon, nutmeg, and a few whole cloves. Then take roasted pigeons, or any small roasted birds, cut them up, and do as mentioned before, sprinkling them with sugar and cinnamon. 82

Take a pound of almonds, a pound of currants, a pound of sugar, half a pound of muscovado biscuit bread, a quart of cold strong broth, half a pint of grape vinegar, half an ounce of pepper, the same amount of nutmeg, an ounce of cinnamon, and a few cloves. Mix all these ingredients, stamp and strain them, then boil with the broth, just like before, but make sure to add toasted bread.

Take two pounds of grated Parmesan cheese, a minced veal kidney, a pound of other fatty cheese, ten boiled garlic cloves, broth or none, two minced and mashed capons, either roasted or boiled, and mix in ten raw egg yolks with a pound of sugar. Combine all of this with strong broth, and cook it all in a wide skillet or brass pan, stirring constantly while it boils until everything is blended together. Then add an ounce of cinnamon, a little pepper, half an ounce of cloves, and the same amount of beaten nutmeg, along with some saffron. Next, break up your roasted chickens, roast lamb, kid, or fried veal, make three layers, and place it in a warm oven until you're ready to serve it, &c.

Take two quarts of goat or cow's milk, or two quarts of cream, and the whites of five fresh eggs, including the yolks, or ten yolks, a pound of sugar, half an ounce of cinnamon, a little salt, and some saffron; strain it and bake it in a deep dish. Once baked, pour on the juice of four or five oranges, a little white wine, rose water, and ground ginger, &c.

Roast a leg of lamb, save the gravy, and finely chop the meat. Then, mix a pound of almond paste with some cold mutton or chicken broth, about three and a half pints of grape juice, a pound of sugar, some cinnamon, ground pepper, and salt. After the meat and almonds are mashed and strained, bring it to a gentle boil, stirring continuously until it's well combined and thick. Serve it in a dish with some roasted chickens, pigeons, or capons. Add the gravy, and sprinkle on some sugar, marrow, cinnamon, &c.

Sometimes you can add some chopped bacon instead of marrow, some herbs, and a veal kidney.

Sometimes eggs, currants, saffron, gooseberries, &c.

Take a roast or boiled chicken, and a calf's udder, or veal. Chop it up and mix it with some marrow, mint, or sweet marjoram. Add a pound of grated fatty Parmesan cheese, half a pound of sugar, and a quarter of a pound of currants, along with some chopped sweet herbs, pepper, saffron, nutmeg, cinnamon, four or five egg yolks, and two egg whites. Combine everything together and make a dough with warm or boiling liquid, along with some rose water, sugar, and butter. Shape them into bigger and smaller rolls or stars, depending on the cook's judgment. Boil them in broth, milk, or cream. You can do the same with fish. Serve them with grated fatty cheese or Parmesan, sugar, and ground cinnamon on a plate, &c.

Chop up some streaky bacon, pork, or any other meat, along with some calf's udder, and mix in a pound of fresh cheese, either fatty cheese or Parmesan, a pound of sugar, and some roasted turnips or parsnips, a quarter of a pound of currants, pepper, cloves, nutmeg, eight eggs, and saffron. Combine everything well and shape your pastries like little fish, stars, rolls, or beans or peas. Boil them in meat broth and serve them with grated cheese and sugar, and enjoy them hot.

Being washed and wrung out, fry them in butter, adding some finely chopped sweet herbs, grated parmesan, cinnamon, cloves, saffron, pepper, currants, raw eggs, and grated bread: make your pastries and boil them in strong broth, cream, milk, or almond milk: this works for any kind of fish. Serve them with sugar, cinnamon, and grated cheese.

Take fresh or dried peas, French beans, or garden beans, either fresh or dried, boil them until soft, and mash them. Strain them through a sieve, and add some finely chopped fried onions, sugar, cinnamon, cloves, pepper, nutmeg, grated Parmesan or fatty cheese, and some mashed cheese curds.

Then make a paste, and create small pastries, boil them in broth, or as mentioned before, and serve them with sugar, cinnamon, and grated cheese on a nice clean dish.

Cut off the buds from your flowers and boil them in milk with a bit of mace until they're very tender; then take the yolks of 2 eggs and whisk them with a quarter of a pint of sack. Next, take an equal amount of thick butter, mixed with a little vinegar and a sliced lemon, and blend them together. Remove the flowers from the milk and add them to the butter and sack mixture. Then serve your tender-boiled capon on finely carved sippets, pour the sauce over it, and bring it to the table with a little salt.

Either stuff the skin with minced meat, or leave it boned and fill the vents and body; or if you don’t bone it, just boil it. Fill the body with any of the fillings made from minced meat, seasoned with pepper, cloves, mace, and salt. Then mince some sweet herbs with bacon and chicken, veal, mutton, or lamb, and mix in three or four eggs. Combine everything with grapes, gooseberries, barberries, or red currants, and sugar, if you want, along with some pine nut or pistachios. Stuff the bird, and cook it in a pot with enough strong broth to cover it, along with a splash of white wine. Once it's cooked, serve it on a dish with finely carved bread, sliced oranges, lemons, barberries, gooseberries, chopped sweet herbs, and mace.

Boil them in a pot with strong broth, white wine, mace, and finely chopped sweet herbs, then add some salt and let them simmer slowly. Once they are well-cooked, add some marrow and strained almonds with rosewater to thicken it. Serve them on finely carved toast, ladle the broth over, and garnish the dish with grated bread, pistachios, mace, lemon, or grapes.

Boil them in strong broth or salted water, and after boiling, remove the guts and chop them finely with the liver. Add some grated white bread crumbs, a bit of the chicken broth, and some large mace. Simmer them together with some gravy. Then, dissolve the yolks of two eggs with some wine vinegar and a little grated nutmeg. When you're ready to serve, mix in the eggs and stir them into the sauce with a bit of butter. Serve them on toasted bread, and pour the sauce over them, finishing with some beaten butter, capers, finely chopped lemon, barberries, or whole pickled grapes.

Sometimes with this sauce, boil some sliced onions and currants in a broth on its own: when you don't boil it with onions, rub the bottom of the dish with a clove or two of garlic.

Take them with the insides still in, and boil them in some strong broth or clean water, along with three or four whole onions, some mace, and salt. Once the chickens are boiled, make a sauce with some thin slices of bread or grated bread in another pot, using some of the broth from the boiled birds. Add some butter, and mince the insides and liver, then mix in some egg yolks dissolved with vinegar and some grated nutmeg. Combine everything together, and plate the chicken on fine toasted bread, pouring the sauce over it along with some sliced lemon, grapes, or barberries, and finish it off with melted butter.

Stuff the skin with his own meat, minced with lard or beef fat, some sweet herbs, ground nutmeg, cloves, mace, and parboiled oysters; mix everything together, fill the skin, and securely prick it on the back. Boil it in a large pot or deep dish with some strong broth, red or white wine, salt, whole mace, two or three cloves, a bundle of sweet herbs (or none), oyster liquid, and marrow, and let it all stew well together. Then have oysters stewed separately with a couple of onions, mace, pepper, butter, and a little white wine ready.

Then have the bottoms of artichokes placed in melted butter, along with some boiled marrow ready to go; then serve the chicken on nicely cut bread cubes, pour broth over the chicken, and add oysters, artichokes, marrow, barberries, sliced lemon, gooseberries, or grapes; and garnish your dish with grated bread sprinkled on top, along with some oysters, mace, lemon, and artichokes, and drizzle everything with melted butter.

Other ways, bone it and fill the body with a filling or stuffing made of minced lamb with spices, along with the same ingredients mentioned earlier.

Other ways, make a pudding and fill the prepared body. First, bone it, then make the pudding with grated bread, chopped sweet herbs, minced onions, suet or lard, cloves, mace, pepper, salt, blood, and cream. Mix everything together as mentioned before.

Or a bread pudding without blood or onions, and add minced meat, fruit, and sugar to it.

Other ways, cook them in rich broth, red wine, mace, cloves, salt, pepper, saffron, marrow, minced onions, and thickened with strained sweetbreads from veal; or hard-boiled eggs strained with broth, and topped with barberries, lemon, grapes, red currants, or gooseberries.

Place your cleaned and trussed bird into a suitable pot, and boil it with strong broth or clean spring water. Skim off any impurities, then add three or four sliced onions, a few pieces of mace, currants, raisins, some capers, a bundle of mixed herbs, grated or strained bread, white wine, two or three cloves, and pepper. Once it’s thoroughly cooked, cut slashes in the breast and serve it on neatly carved toast. Pour the broth over it, and top with sliced lemon and lemon peel, barberries or grapes. Drizzle with melted butter, sugar, or ginger, and garnish the sides of the dish with grated bread instead of the crushed ginger.

You can add some oyster juice, barberries, grapes, gooseberries, or lemon.

And sometimes prunes, raisins, or currants.

Other ways, half roast any of your birds, cut them down the breast, and place them in a pot with the breast side down. Add two or three sliced onions and carrots cut like lard, some mace, pepper, salt, butter, savory, thyme, some strong broth, and some white wine. Let the broth reduce a bit and simmer it gently; once it's nicely cooked, serve it on toasted bread, and pour on the broth, &c.

Boil the chicken instead of roasting it; cook it in a strong mutton broth and place the chicken in a pot. Boil and skim off the foam, then add sliced onions, a bunch of sweet herbs, some cloves, mace, whole pepper, and salt. Make 3 or 4 cuts along the breast, and once it’s boiled, serve it on nicely carved toast. Add some sugar, poke a few cloves into the breast of the chicken, pour some broth over it, and sprinkle fine sugar and grated bread on top.

Put them in a stew pot with some wine and rich broth, and when they start to boil, skim off the foam. Then add some slices of fatty bacon, pepper, mace, ginger, cloves, cinnamon, sugar, sun-dried raisins, and sage flowers, seeds, or leaves. Serve them on nicely carved toast and decorate the edges of the dish with sugar or grated bread.

Or you can make a stuffing for any of the aforementioned birds using grated cheese, some of their own fat, two or three eggs, nutmeg, pepper, and ginger. Sew up the openings, boil them with bacon, and serve with a sauce made of almond paste, a clove of garlic, and roasted turnips or green sauce.

Take some ground meat and fill their bellies with oatmeal, first soaked in warm milk or another liquid; then mix it with some beef fat, chopped onions, and apples, seasoned with cloves, mace, minced sweet herbs, and pepper. Secure the neck and opening, boil it, and serve it with broth alongside cauliflower, cabbage, turnips, and barberries, drizzled with melted butter.

Thus the smaller birds, as mentioned earlier, or any others.

Boil your chicken in strong broth or water, skim it clean, and add some white wine, currants, a few large mace pods, a clove or two, some minced parsley, and onions together. Then have some stewed turnips cut like lard, and cook them in a pot or small saucepan with butter, mace, a clove, white wine, and sugar. Once they are nicely stewed, serve your chicken on finely carved toast, pour the broth over the chicken, and pour the turnips on top. Drizzle it with beaten butter, a little cream, egg yolks, sack, and sugar. Use scraped sugar or grated bread to garnish the dish. 90

Half roast your chickens, save the drippings, and slice the breast irregularly; then put it in a pot, add a few cloves, some sliced onions, chopped parsley, sliced ginger, pepper, and the drippings, along with strained bread, red wine, currants, or capers, broth, mace, barberries, and sugar; once everything is nicely boiled or stewed, serve it on sliced bread, and drizzle beaten butter and lemon peel over it.

Either boil the chicken or roast it. If boiling, do it in water and salt, skimming off any foam, and then add mace, chopped sweet herbs, and onions, a splash of white wine, pepper, and sugar if you like, along with a few cloves stuck in the chicken. Mix in some grated or strained bread with some of the broth, warming it up. Serve the chicken on nice slices of bread or French bread, carve the breast, include some broth, pour it over your shellfish, and finish it off with melted butter and sliced lemon or orange.

Half-cook the chickens and place them in a pot with the gravy, then add thyme, parsley, sage, marjoram, and savory; 91 chop everything together with a handful of sun-dried raisins, then put it into the pot with some mutton broth, some sherry or white wine, large mace, cloves, salt, and sugar.

Then take the other half of the fruit and herbs that have been minced, mix them with the egg white, and fry them in suet or butter until they are the size of little figs, and they will look green.

Serve the cooked birds on toasted bread, pour the broth over it, and top with the fried herbs and eggs along with some grated sugar.

Boil them whole, having been lightly scalded; cook them in water and salt, adding two or three blades of mace, and serve them on finely carved toast with melted butter, lemon, scalded gooseberries, and mace, or scalded grapes, barberries, or sliced lemon.

Or you can switch it up by using the yolks of two or three eggs, beaten butter, cream, a little sherry, and sugar for the filling.

Boil them whole or cut up, and cook them in strong broth or clean water with mace, pepper, and salt after skimming the surface. Add two or three whole onions, butter, and gooseberries. Drizzle with melted butter after plating it on toasted bread. Make a pudding in the neck, as you can see in the Book of all kinds of Puddings and Farsings, &c.

Boil them with some white wine, strong broth, mace, sliced ginger, butter, and salt; then, have some stewed turnips or carrots cut like lard, and the giblets finely arranged on bread pieces, placed on top of the stewed turnips, which should be thickened with eggs, verjuice, sugar, and lemon, &c.

Take the giblets, scald them thoroughly, and clean them. Season them lightly with pepper, salt, and nutmeg, then place them in a pie, ensuring they’re well-jointed. Add one or two halved onions and a bit of butter, seal it up, bake it well, and let it soak for about three hours.

1. Take the juice of sorrel mixed with scalded gooseberries, and serve it on toasted bread with sugar and whipped butter, &c.

2. Their bellies were stuffed with gooseberries, mixed with sugar, butter, sour wine, and cinnamon, and served on toast.

Minced capon or veal, &c. dried tongues cut into thin slices, shredded lettuce, olives, capers, mushrooms, pickled samphire, broom buds, lemons or oranges, raisins, almonds, blue figs, Virginia potatoes, caper berries, or crucifix peas, currants, pickled oysters, tarragon.

Any of these, when thinly sliced as mentioned above, with a bit of minced tarragon and onion mixed in; then have lettuce chopped as finely as the meat on its own, olives on their own, capers on their own, samphire on its own, broom buds on their own, pickled mushrooms on their own, or any of the ingredients mentioned above.

Garnish the dish with oranges and lemons cut into quarters or slices, mixed oil and vinegar, and poured over everything, &c.

Turkey, Bustard Peacock, Capon, Pheasant, Hen, Heath-pouts, Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Blackbirds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and others.

Take boiled prunes and strain them with the bird's blood, cinnamon, ginger, and sugar. Boil it to a medium thickness and serve it in small bowls, alongside the bird, gravy, and sauce made from the same bird.

Take pigeons, and once you've cleaned and boned them, fry them in butter or minced lard. Then add broth, pepper, nutmeg, sliced ginger, ground cinnamon, coriander seeds, sun-dried raisins, currants, and vinegar. Serve them with this sauce after letting it soak for four or five hours and simmering it down well.

Or you can add some quince or dried cherries boiled in with it.

In summer, you can use damsons, chopped sweet herbs, grapes, sliced bacon, and white wine.

Thus you can boil any small birds, larks, veldifers, blackbirds, &c.

Cut a lamb breast into square pieces, fry them in butter, and put them in a small pot with some strong broth, pepper, nutmeg, ground ginger, and salt; simmer it with half a pound of strained almonds, some lamb broth, breadcrumbs from fine bread, and some verjuice; heat it up, and serve it on toasted bread slices.

If you want it yellow, add saffron; sometimes for variety, use white wine, sack, currants, raisins, and sometimes mix it with eggs and grated cheese.

Other ways change the color green, using spinach juice, and add strained almonds to it.

Take cooked oatmeal and rinse it with cold water. Once the pot is boiling and skimmed, add in the rinsed oatmeal along with some whole spinach, lettuce, endive, cauliflower, sliced onions, white cabbage, and salt. Once your stew is almost boiling, add in some vinegar and let it warm up for a bit. Then serve it on toast, placing the herbs on top of the meat.

Take the best old peas you can find, wash them, and boil them in clean water. When they start to boil, skim off the foam, and add a piece of fatty bacon weighing about two pounds. Also add a bundle of mint or other fragrant herbs. Don’t let them boil too thick. Serve the bacon on toasted bread cut into thin slices, and pour the broth over it.

Chop your herbs and mix them with your oatmeal, then strain them with some of the broth from the pot. Boil them with your mutton and some salt. For the herbs, use violet leaves, strawberry leaves, succory, spinach, beefsteak plant, scallions, parsley, and marigold flowers. Once everything is cooked well, serve it on toasted bread.

Take the lean meat from a leg of pork and four pounds of beef suet, chop them very finely, and season them with one ounce of pepper, half an ounce of cloves and mace, a handful of finely minced sage, and a handful of salt. Mix everything together, then crack in ten eggs, using only two egg whites; combine these eggs with the meat mixture and stuff it into hog casings. Once filled, tie off the ends and boil them when you're ready to use them.

You can make them with mutton, veal, or beef, following the order mentioned above.

Take a leg of young pork, cut off all the lean meat, and mince it very finely, making sure to remove any strings or skin. Then take two pounds of beef suet and chop it small, along with two handfuls of red sage, a little pepper, salt, nutmeg, and a small piece of onion. Mince everything together with the meat and suet until finely chopped. Once mixed, add the yolks of two or three eggs and combine it all into a paste. When you're ready to use it, roll out as many pieces as you like into the shape of regular sausages and fry them. This paste can be stored for about two weeks when needed.

Stamp half of the meat and fat, and chop the other half, then season them like the first.

Take a pork fillet or a leg of pork and cut it into small cubes, along with some of the fat from the pork cut in the same shape. Season the meat with cloves, mace, and pepper, add a handful of finely chopped sage, and a handful of salt; mix everything together, stuff it into casings, and hang them up to dry. Boil them when you're ready to use them. These sausages can be used to stew with various kinds of meats.

Take them and remove the bones, soak them in clean water for four or five hours, then rinse out the blood thoroughly, trim the edges of the mouth, and take out the eyeballs; then stuff them with herbs, hard-boiled eggs, and fat or beef suet, along with pepper and salt; mix everything together and fill the inside, then prick both sides together; next, boil them with the other beef, and once they’re very tender, serve them on broth with crispy bacon and Bolonia sausages, or boiled pork links from the cheeks, cut the bacon into thin slices, and serve with mustard or green sauce on the side.

Remove the bones and the eyes, clean the mouth thoroughly, soak it, and rinse out the blood; then dry it with a clean cloth and season it with pepper, salt, and nutmeg. Next, put it in a pot or clay dish with two or three large onions, some cloves, and mace. Cut the jawbones into pieces and remove the teeth, placing the bones on top of the meat. Then add half a pint of red wine and half as much water. Seal the pot or dish with a rough piece of pastry and bake it in the oven overnight to serve the next day at dinner. Serve it over fried slices of fine bread, then add boiled carrots on top with slices of bread arranged around the dish; also include fried greens to garnish it, and drizzle it with melted butter. You can prepare a leg of beef this way as well.

Take them and clean them like before, then roast them, and season with pepper, salt, and nutmeg. Save the gravy, and once roasted, put them in a pot with some red wine, a few large mace pieces, a clove or two, and some strong broth. Simmer them until they’re really tender, then add some fried onions and some prunes. Serve them on toasted fried bread or slices of French bread, topped with orange slices, and garnish the dish with grated bread.

Take the cheeks, bone them and clean them, then soak them in red or white wine, and wine vinegar, with whole cloves, mace, crushed pepper, salt, sliced nutmeg, sliced ginger, and six or seven cloves of garlic. Let them steep for five or six hours, then place them in a clay pot or dish, cover with a piece of dough, and add the same marinade. Bake it overnight for the next day’s dinner, and serve it on fried slices of fine bread. Then have boiled carrots and place them on top, with the fried bread arranged around the dish. Garnish it with sliced lemons or oranges, fried bread, and bay leaves.

Being deboned, roast or stew them very tender in a small pot with some red wine, sliced nutmeg, pepper, salt, and vinegar; once they’re tender, take them out and add a quart of vinegar and a quart of white wine to the pot, boiling it with some bay leaves, whole pepper, a bundle of rosemary, thyme, sweet marjoram, savory, sage, and parsley, binding the sprigs tightly. Also, boil in the liquid large pieces of mace, cloves, sliced ginger, sliced nutmeg, and salt; then put the cheeks into a barrel, add the liquid to them, along with some sliced lemons, seal it up, and store it. You can do this with four or five heads at once and serve them hot or cold.

Take ox cheeks, bone and clean them, then soak them in claret, white wine, or wine vinegar overnight. The next day, season them with nutmeg, cloves, pepper, mace, and salt. Roll them up, boil them gently in water, vinegar, and salt, then press them. Once they're cool, slice them thin and serve on a clean dish with oil and vinegar.

Take the bones and soak them, then boil until tender in clean water. Remove the eyeballs, and season with pepper, salt, and nutmeg. Next, prepare some beef suet and minced beef from the buttock to use as a base. Place the cheeks on top, along with a few whole cloves. Make your pastry with a good crust; for a gallon of flour, use two and a half pounds of butter and five whole eggs. Mix the butter and eggs into the flour until dry, then add a little clean water to form a stiff dough, and keep everything cold while you work.

Take the palates, lips, or noses, and boil them until very tender. Then blanch them and cut them into small square pieces about the size of a sixpence, or like lard. Fry them in sweet butter, and once they’re fried, drain the butter. Add some anchovies, grated nutmeg, mutton gravy, and salt; warm it on the stove. Then serve it in a clean dish, first rubbing the bottom with a clove of garlic. Drizzle it with beaten butter, juice of oranges, fried parsley, or fried marrow mixed in the yolks of two eggs, and sage leaves.

Sometimes add strained egg yolks, and then it becomes a fricassee.

Take the pallets, lips, or noses, and boil them until very tender, blanch them, and cut them into two-inch pieces. Then take some fatty bacon and cut it to the same size. Season the pallets with salt and broil them on paper. Once they're tender and broiled, remove the fat and place them in a dish that has been rubbed with a clove of garlic. Add some mutton gravy and some orange juice on a charcoal dish, &c.

Take tender beef patties that have been boiled and blanched, season them with crushed cloves, nutmeg, pepper, salt, and some grated bread; then, when the pan is hot over the fire, fry them in good butter until they're brown. Next, place them on a dish, pour good mutton gravy over them, dissolve two or three anchovies in the sauce, add a little grated nutmeg, and some lemon juice, and serve hot.

Take the tender boiled and blanched ingredients, put them 101 I3 into a pot, and cut them to the size of a shilling. Add some small pickled cucumbers, raw calves’ udders, artichokes, boiled potatoes, or cubed musk melon, along with large mace, two or three whole cloves, some small sausages, sweetbreads from veal, some larks, or other small birds like sparrows or ox-eyes. Season with salt, butter, strong broth, marrow, white wine, grapes, barberries, or gooseberries, and hard-boiled egg yolks, then stew everything together. Serve it on toasted fine French bread with sliced lemon; sometimes thicken the broth with strained egg yolks and verjuice.

Take them, gently boiled and blanched, and fry them in sweet salad oil or clarified butter. After frying, prepare a pickle for them using whole pepper, large mace, cloves, sliced ginger, sliced nutmeg, salt, and a bundle of sweet herbs like rosemary, thyme, bay leaves, sweet marjoram, savory, parsley, and sage. Boil the spices and herbs in wine vinegar and white wine, then place them in a barrel with the fish, lips and noses, and lemons. Seal it up for later use, and serve them on a plate with oil.

Take boiled and blanched ingredients, cut them as wide as a shilling, along with some thin slices of fatty bacon and some finely chopped leg of mutton. Fry them all together in butter, and once they’re nicely cooked, remove the butter. Then add some gravy or a bit of mutton broth, salt, grated nutmeg, and a dissolved anchovy. Warm it over the fire and serve it, but first rub the dish with a clove of garlic, and then coat it with butter, orange juice, and salt around the rim of the dish. 102

Take tender boiled and blanched beef pallets, cut each pallet into two pieces, and set them to stew between two dishes with a nice piece of interlarded bacon, a handful of mushrooms, and five or six sweetbreads of veal, a ladleful of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange. As the pallets stew, prepare a dish with the top and bottom of slices of French bread soaked in mutton gravy and the broth from the pallets. Then, you should have the marrow of two or three beef bones stewed separately in a little strong broth, cut into good-sized chunks. When the pallets, marrow, sweetbreads, and the rest are ready, remove the bacon, onions, and spices, and place all the ingredients on the dish of soaked bread, putting the marrow on top in pieces. Squeeze the juice of two or three oranges over it, and serve hot.

Take the ox pallets and boil them until tender, blanch them, and cut them into 2-inch pieces. Lard half of them with a bit of lard, then have your chickens and pigeon breasts scalded, cleaned, and prepared; set them aside and lard half of them. Next, prepare the lamb kidneys, parboiled and blanched, along with the combs and cocks' testicles. Then, get lard with interlarded bacon and sage. First, skewer the birds on a small spit, and between each chicken or pigeon, place a slice of interlarded bacon and a sage leaf, followed by another slice of bacon and a sage leaf—repeat this until all the birds are skewered. Do the same with the sweetbreads, lamb kidneys, and combs. After that, parboil the oysters, lard them with very small bits of lard, and also use a small larding needle. Beat the yolks of two or three eggs and mix them with a little finely grated bread, salt, nutmeg, thyme, and rosemary minced very small. When they are hot on the fire, baste them often, including the lamb kidneys and sweetbreads, with the same mixture. Have the bottoms of the artichokes ready—boiled, quartered, and fried after being dipped in butter and kept warm—as well as marrow dipped in butter and fried, and the fowls and other ingredients. Then plate the fowl stacked in the center with another roasted item around them on the dish, but first rub the dish with a clove of garlic: serve the pallets separately, the sweetbreads separately, and the cocks’ testicles, combs, and lamb kidneys separately; then serve the artichokes, fried marrow, and pistachios separately. Next, make a sauce with some claret wine, broth, nutmeg, oyster liquor, salt, a sliced or quartered onion, one or two anchovies dissolved, and a little sweet butter. Heat it a bit, then add two or three slices of orange, pour the sauce on very hot, and garnish it with sliced oranges and lemons.

The smallest birds are best for this dish of meat, like wheat-ears, martins, larks, ox-eyes, quails, snites, or rails.

Take two pairs of beef or calf's feet, scald them, and boil them in a pot with two gallons of water. Make sure they are well boned, with the bone and fat between the claws removed, and soak them in different waters. Skim the surface clean; reduce the liquid from two gallons to three quarts; strain the broth, and once it's cold, remove the top and bottom. Pour it into a pot with whole cinnamon, sliced and quartered nutmeg, two or three large mace blades, salt, three pints of white wine, and half a pint of grape verjuice or rose vinegar, two and a half pounds of sugar, and the whites of ten eggs beaten to a froth. Mix everything together in the pot, heat it gently until the jelly melts, then add in the eggs and set it over a charcoal fire that has been lit beforehand. Simmer it on that fire for half an hour before you bring it to a boil, and when it begins to boil, take it off the heat to cool a bit before straining it through your jelly bag once or twice. Next, take the tender boiled and blanched pallets and cut them into small cubes along with some lamb sweetbreads, veal, chicken combs, and stones, potatoes, or artichokes all diced. Add preserved barberries, or calves' noses and lips, preserved quinces, dried or fresh beef tongues, or beef feet, all of these together, or just one variety. Cook them in white wine or sack with nutmeg, sliced ginger, coriander, caraway, or fennel seeds, creating several layers of these ingredients, and pour the jelly over them multiple times after each one cools, according to the different jelly colors you have, or put them all in at once. Garnish with preserved oranges or green citron cut like lard.

Provide pallets, lips, and noses, boiled tender and blanched, cock-stones, and combs, or lamb stones, and sweetbreads cut into pieces. Scald the stones, combs, and pallets sliced or in pieces as big as the lamb stones, half a pint of large oysters parboiled in their own liquor, quartered dates, a handful of pistachios or pine nuts, a few pickled broom buds, and some fine interlarded bacon sliced thin and also scalded. Add ten roasted and blanched chestnuts; season all these together with salt, nutmeg, and a good amount of large mace. Fill the pie and add good butter, close it up and bake it. Prepare a sauce for it, then beat some butter and three or four egg yolks with white or claret wine. Cut open the lid, pour it over the meat, mixing it well together, then place sliced lemon and pickled barberries on top, &c.

Take a neat tongue that's been salted for three or four days, boiled gently, and serve it on cheat bread as brewis. Plate the tongue in halves or whole, and serve a cooked udder alongside it, also salted and rinsed, finely blanched. Add the clear fat from the beef on the tongue, and place white sippets around the dish; drizzle them with beaten butter, &c.

For better service, two udders and two tongues, nicely blanched and served whole.

Sometimes for a change, you can make brewis with fresh beef or good mutton broth, along with some of the fat from the meat pot. Put it in a small pot with a few whole mace seeds, a handful of chopped parsley and sorrel, and some pepper. Boil them together, then pour hot broth over the bread. Next, add the boiled tongue, mace, and some of the herbs, and top it off with melted butter, sliced lemon, gooseberries, barberries, or grapes.

Or for a change, put some chopped turnips in boiling water. When they’re tender, drain the water, put them in a clean dish, and drizzle melted butter over them. Place your tongue and udder dishes on top, and then add your cauliflower on the tongue and udders, drizzling with melted butter. Alternatively, you can use carrots cut into thin quarters, or sometimes serve them with turnips and large boiled onions, or buttered cabbage and carrots, or buttered parsnips and carrots. 106

Season them with pepper, salt, and nutmeg, then coat them with plenty of lard, and soak them overnight in claret wine, wine vinegar, sliced nutmeg and ginger, whole cloves, crushed pepper, and salt; soak them in a clay pot or pan, cover or seal them, bake them, and serve them on slices of French bread, with the spices sprinkled on top and some sliced lemon, along with sausages or not.

Take the tender boiled items and fry them whole or in halves. Put them in a pot with some gravy or mutton broth, whole mace, sliced nutmeg, pepper, claret, a little wine vinegar, butter, and salt. Stew everything together well, and when it’s almost done, add two or three slices of orange, asparagus, skirrets, and chestnuts, and serve them on nice crisp bread. Drizzle with melted butter, sliced lemon, and boiled marrow on top.

Sometimes, for the broth, add some beaten egg yolks mixed with grape juice.

Make a hole in the end of it and chop it up with some fatty bacon or beef fat. Season it with nutmeg, salt, the yolk of a raw egg, finely chopped sweet herbs, and some grated Parmesan cheese, or leave it out, and add some pepper or ginger. Mix everything together, fill the tongue, and wrap it in a caul of veal. Boil it until it turns pale, and once it’s pale, wrap some of the mixture in a caul of veal around it. Then put it in a small pot with some red wine and gravy, cloves, salt, pepper, some grated bread, finely chopped sweet herbs, fried onions, marrow boiled in strong broth laid over everything, grapes, gooseberries, sliced orange or lemon, and serve it on pieces of toast. Drizzle it with beaten butter and sprinkle stale grated bread to garnish the dish.

Or sometimes in a broth called Brodo Lardiero.

Take a tender boiled and blanched tongue, slice it into thin pieces, about the size and thickness of a shilling, and fry it in sweet butter. Once it’s fried, add some strong broth or good mutton gravy, along with some crushed cloves, mace, nutmeg, salt, and saffron; let them stew together well. Then take some egg yolks mixed with grape verjuice and add them to the pan, giving it a toss or two. Once the gravy and eggs are nice and thick, serve it over fine toasted bread.

Or make it the same, using none of those spices, but only cinnamon, sugar, and saffron.

Sometimes slice it as mentioned before, but make the slices no bigger or thicker than a three-penny piece, and use it in all the same ways as before, but add some fried onions, along with the tongue, some mushrooms, nutmeg, and mace; and after it’s well stewed, serve it on fine small pieces of bread, but first rub the dish with a clove of garlic, and coat it all over with melted butter, a bit of lemon zest, and a spoonful of clean water.

Sometimes you can add some boiled chestnuts, sweet herbs, capers, marrow, and grapes or barberries.

Or cook them with raisins in a small pot, along with sliced tongue, mace, sliced dates, blanched almonds, or pistachios, marrow, red wine, butter, salt, verjuice, sugar, rich broth, or gravy; and once well cooked, mix the yolks of six eggs with vinegar or grape verjuice, and 108 serve it on fine toasts, sliced lemon, and beaten butter over everything.

Take seven or eight tongues from cattle or calves, sheep, or any other meat. Boil them until they're tender. Once blanched, you can choose to lard them or not. Then place them in a barrel. Prepare a brine with whole pepper, sliced ginger, whole cloves, sliced nutmeg, and mace. Next, gather a bundle of fresh herbs like thyme, rosemary, bay leaves, sage, winter savory, sweet marjoram, and parsley. Use the straightest sprigs you can find, binding them together tightly, each type separately, then all in one bundle. Boil these spices and herbs in enough white wine vinegar and white wine to fill the container with the tongues, adding some salt and sliced lemons. Seal it up once it’s cool, and keep it for any occasion. Serve with some of the spices, brine, fresh herbs, salad oil, and sliced lemon or lemon peel. Pack them in tightly.

Being gently boiled, slice them into thin pieces and fry them in sweet butter. Once fried, remove the butter and add some strong gravy or broth, nutmeg, pepper, salt, and finely chopped sweet herbs like thyme, savory, sweet marjoram, and parsley. Cook them together well, then mix some egg yolks with wine vinegar or grape juice, along with whole grapes or barberries. For thickening, use finely grated bread or strained almond paste, and sometimes add saffron. This is how you can make a fricassee of any tender boiled udder, as mentioned before.

Boil a neats-tongue in a pot whole, in halves, or in pieces until it's blanched, cover it tightly, and add two or three blades of large mace, along with some strong mutton or beef broth, some sherry or white wine, and some slices of bacon. Skim off the foam when it boils, and then add large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currants, prunes, sage leaves, saffron, and some cherries. Cook it well and serve it in a clean, nicely scrubbed dish, on slices of French bread.

Take neat's tongues, boil and blanch them until tender, then slice them thin. Fry the slices in sweet butter, and once they're fried, remove the butter. Add anchovies, grated nutmeg, mutton gravy, and salt; warm them up over the fire and serve them in a clean, scoured dish. But first, rub the dish with a clove of garlic and coat the meat with some beaten butter, orange juice, fried parsley, fried marrow, egg yolks, and sage leaves.

Boil it until tender and blanch it, then slice it into thin pieces or leave it whole. Add some boiled or roasted chestnuts, strong broth, whole cloves, pepper, salt, claret wine, large mace, and a bundle of sweet herbs. Let it all simmer together slowly, and once it's cooked, serve it on nicely carved toast, either with sliced lemon, grapes, gooseberries, or barberries, and drizzle it with melted butter.

Take finely ground salt and saltpeter in equal parts, rub your tongues thoroughly with the salts, covering them completely, and when it wears off, apply more. Once they are hard and stiff, they are ready. Then roll them in bran, and dry them by a gentle fire. Before you boil them, soak them in pump water overnight, and then boil them in pump water.

Other ways, coat them with bay salt, and after they’re well smoked, hang them up in an attic or cellar, and don’t let them get near the fire again until they’re boiled.

Boil them until they're tender and blanch them. If they're cold, coat them with lard, or roast them plain without lard. Baste them with butter and serve them with gallendine sauce.

Take a tender boiled, blanched, and chilled tongue, cut a hole in the thick end, and mince the meat you removed. Then mix in some finely chopped sweet herbs, a minced apple or two, sliced egg yolks, some minced beef fat or bacon, ground ginger, and salt. Fill the tongue with this mixture and seal the end with a piece of veal caul. Lard it and roast it. Then make a sauce with butter, nutmeg, gravy, and orange juice. Garnish the dish with sliced lemon, lemon peel, and barberries.

Boil it a bit, blanch it, and stuff it with a generous amount of lard all along the length of the tongue, as well as the udders; first seasoned with nutmeg, pepper, cinnamon, and ginger, 111 then skewer and roast them, basting with sweet butter; once roasted, coat them with breadcrumbs and flour, some of the spices mentioned above, a bit of sugar, and serve with orange juice, sugar, gravy, and sliced lemon on top.

Take a fresh Neats-tongue, boil it, blanch it, and chop it finely while it's hot or cold. Then, chop four pounds of beef suet on its own, mix them together, and season with an ounce of ground cloves and mace, some salt, half a preserved orange, a bit of minced lemon peel, a quarter of a pound of sugar, four pounds of currants, a little verjuice, some rose water, and a quarter of a pint of sack. Mix everything well and fill your pies.

Take the tongues that have been tenderly boiled and blanched, leave some of the fat from the roots of the tongue on, and season them well with nutmeg, pepper, and salt; but first, lard them with some good-sized lard, and place them in the pie with whole cloves and some butter. Close it up and bake it in fine or coarse pastry, made only from boiling liquid and flour, and brush the crust with eggs. Pack the crust tightly with the filling of raw beef or mutton.

Take one tongue and chop it raw, then boil the other until very tender, blanch it, and cut it into pieces the size of walnuts. Stuff them with small pieces of cold lard that’s been seasoned. Next, take another raw tongue, remove the meat, and mince it with some beef suet or lard. Put some of the minced tongues at the bottom of the pie and add the pieces on top. Then, make balls from the other meat the same size as the tongue pieces, mixing in some grated bread, cream, egg yolks, bits of artichokes, nutmeg, salt, pepper, and a few sweet herbs. Layer them in the pie along with some boiled artichokes, marrow, blanched grapes, blanched chestnuts, slices of larded bacon, and butter. Seal it up and bake it, then add a mixture of verjuice, gravy, and egg yolks.

Boil a fresh tongue until it's very tender, then blanch it; once it's cool, slice it into thin pieces and lightly season it with pepper, nutmeg, cinnamon, and finely ground ginger. Next, add half a pound of currants to the pie, layer the meat on top, add halved dates, the marrow from four bones, large mace, grapes or barberries, and butter. Seal it up and bake it; after it's baked, moisten it with white or claret wine, butter, sugar, and ice it.

Boil it until very tender, and once blanched and cooled, remove some of the meat from the back end, chop it up with some beef suet, and season it with pepper, finely ground ginger, salt, currants, grated bread, two or three egg yolks, minced raisins, or instead of currants, a little cream and some minced orange, plus finely chopped sweet herbs. Then stuff the tongue with this mixture and season it with the aforementioned spices, wrap it in a veal caul, and place thin slices of veal underneath the tongue, along with thin slices of bacon. On top, add large mace, marrow, barberries, and some butter over everything; seal it up and bake it. Once it’s done, baste it with liquid and glaze it with butter, sugar, white wine, or grape juice.

For the paste, use a container of flour, mix it with boiling water, and add half a pound of butter.

Draw them with parsley, rosemary, thyme, sweet marjoram, sage, winter savory, or lemon, or just plain without any of these, fresh or salt, whichever you prefer; skewer it, or spit it, roast it, and baste it with butter; a good piece of beef will need six hours of roasting.

For the sauce, take fresh tops of rosemary, sage leaves, picked parsley, thyme, and sweet marjoram; mix them with wine vinegar and beef gravy; or alternatively, use gravy with the juice of oranges and lemons. Sometimes, for variety, use vinegar and pepper in the sauce.

Take a fillet, which is the most tender part of the beef and lies in the inner area of the sirloin. Cut it as large as possible, skewer it on a skewer that's not too big, and make sure not to pierce the best part of the meat. Roast it slowly and baste it with sweet butter. Place a dish underneath to catch the gravy while it roasts. Then, prepare a sauce with plenty of parsley and some finely chopped sweet herbs, along with the yolks of three or four eggs and a little ground black pepper mixed in, orange peel, and a bit of onion. Boil these together, then add a little butter, vinegar, gravy, a spoonful of strong broth, and pour it over the beef. 114

Sprinkle it with rose vinegar, claret wine, elder vinegar, ground cloves, nutmeg, pepper, cinnamon, ginger, coriander seeds, fennel seeds, and salt; grind these ingredients finely and season the fillet with it, then roast it and baste it with butter, save the gravy, and skim off the fat. Serve it with orange or lemon juice, and a little elder vinegar.

Powder it one night, then fill it with parsley, thyme, sweet marjoram, beets, spinach, and winter savory, all picked and finely chopped, mixed with the yolks of hard-boiled eggs and some pepper. Stuff it and roast it, reserving the gravy to simmer with the herbs, gravy, a bit of onion, red wine, and the juice of one or two oranges. Serve it hot with this sauce, garnished with slices of orange, lemon, or barberries.

Take a young, tender beef fillet, and remove all the skin and sinew from it. Place it in a bowl and cover it with some good white wine (not too sweet). Wash it and mash it well in the wine, then sprinkle a little pepper and a spice called Tamara (in Italian), along with enough salt to season it. Mix everything together thoroughly, then add enough white wine to fully cover it. Place a plate on top to weigh it down in a tightly sealed pan and let it marinate for two nights and a day. After that, take it out and put it into a pot with some good beef broth, but do not add any of the marinade—just the broth, and it should be sweet, not salty. Cover it well and place it over the embers. Then add a few whole cloves and some mace, and let it simmer until it’s tender and tasty. Serve it with enough broth to cover the meat.

To make this Tamara, take two ounces of coriander seeds, an ounce of anise seeds, an ounce of fennel seeds, two ounces of cloves, and an ounce of cinnamon; grind them into a coarse powder, along with a little winter savory powder, and store them in a glass jar.

Take a leg of beef and chop it into three pieces. Then, boil it in a pot with three pints of spring water, a few cloves, mace, and whole pepper. After the pot has been skimmed, add a bunch of sweet marjoram, rosemary, thyme, winter savory, sage, and parsley tightly bound together, some salt, and two or three whole onions. About an hour before dinner, add three marrow bones and thicken it with some strained oatmeal, or sliced manchet soaked in gravy, strong broth, or some of the stew. Then, a little before serving the skink, stir in a little fine saffron powder and give it a warm or two. Serve it on large slices of French bread, with the marrow bones arranged on a nice, large dish. Next, have two or three pieces of manchet cut into toast, and once they are nicely toasted, place the knuckle of beef in the center of the dish, the marrow bones around it, and the toasts around the edge of the dish. Serve it hot.

Take a piece of beef, boil it, and skim it clean in a stewing pan or wide pot. Cover it tightly and let it stew for an hour; then add some whole pepper, cloves, mace, and salt. Score the meat with your knife to release the juices, then pour in some red wine and half a dozen sliced onions. After boiling for an hour, add some capers or a handful of broom buds, and half a dozen lettuce leaves that have been parboiled in clean water and quartered. Add a few spoonfuls of wine vinegar and an equal amount of verjus, and let it stew until tender. Then serve it on slices of French bread, and plate it on those slices. Skim off the fat from the broth, remove any scum, and top it with fried bread.

Take a marbled piece of beef, slice it thin, and place it in a pot with a tight-fitting lid or a stew pan. Then add a good amount of clean, picked rice, peel it well, and include a handful of whole pepper and two or three whole onions. Let it boil thoroughly, then remove the onions, and serve it over toasted bread, the thicker the better.

Take any of these, and give them a week of seasoning in the summer, a fortnight in the winter, stuffed or plain; if you stuff them, do it with all kinds of fresh herbs, minced fatty beef, and some nutmeg; serve them on a bread base, with cabbage roots boiled in milk and beaten butter. &c.

Take any of the mentioned cuts of beef, like chine or fore-rib, and stuff it with pennyroyal or other sweet herbs, or finely chopped parsley, along with some salt. Poke a few whole cloves in here and there, roast it; then take claret wine, wine vinegar, whole pepper, rosemary, bay leaves, and thyme, all tied up in a bundle, and boil it in some claret wine and wine vinegar to make the brine. Add some salt to it; then pack it tightly in a barrel that just fits, pour the brine over it, seal it, and store it for your use.

Take a flank of beef—or any cut except the leg—and cut it into pieces about the size of a chicken egg, along with some pieces of fat. Boil it in a pot or a small cooking pot with clean spring water. Skim off any foam, and an hour after it’s boiling, add carrots, parsnips, turnips, large onions, salt, cloves, mace, and whole pepper. Cover it tightly and stew until it's very tender. Then, half an hour before serving, add some picked thyme, parsley, winter savory, sweet marjoram, sorrel, and spinach (lightly bruised with the back of a spoon), along with some claret wine. Serve it on fine sippets, hot from the stove, garnished with grapes, barberries, or gooseberries. You can also use spices, the bottoms of boiled artichokes mixed into beaten butter, and grated nutmeg, garnished with barberries.

Take some beef from the buttock and slice it thinly against the grain. Then chop the slices and fry them in sweet butter until they're nicely browned. Once fried, place them in a pot with some strong broth, a little red wine, and a pinch of nutmeg, and let it stew until tender. Half an hour before serving, add some good gravy, elder vinegar, and a clove or two. When you're ready to serve, add some orange juice and a few slices on top. Reduce the gravy until it's somewhat thick, and stir in some beaten butter just before serving.

Take a piece of beef, and cut some of it into thin slices as wide as your hand. Then pound them with the back of a knife, lard them with small pieces of fat, and season them with pepper, salt, and nutmeg. Next, make a stuffing with some sweet herbs, thyme, onions, hard-boiled egg yolks, minced beef fat or lard, some salt, barberries, grapes, or gooseberries. Season it lightly with the previously mentioned spices and mix it together. Lay it on the slices and roll them up with some veal, beef, or mutton caul. Bake them in a dish in the oven, or roast them. Then, put them in a small pot with some butter and saffron, or omit the saffron. Skim off the fat from the gravy and add it to the pot, along with some blanched artichokes, potatoes, or skirrets that have been boiled first, a little claret wine, and serve them on toasted bread with some slices of orange, lemon, barberries, grapes, or gooseberries.

Mince it very finely with some beef fat or lard, along with some sweet herbs, crushed cloves and mace, pepper, nutmeg, and one or two whole onions. Stew everything together in a pot with some blanched chestnuts, strong broth, and some red wine; let it simmer gently for about three hours so it becomes very tender. Then skim off the fat, plate it up, and serve it on toasted bread, garnishing with barberries, grapes, or gooseberries.

Take some of the buttock, cut it into thin slices, and pound them with the back of your knife. Then, fry them in sweet butter, and once they’re cooked, put them into a small pot with some red wine, strong broth, or gravy, along with cloves, mace, pepper, salt, and sweet butter. After they’re tender and stewed, serve them on fine toast with sliced lemon, grapes, barberries, or gooseberries, and rub the dish with a clove of garlic. 119 K4

Cut some beef from the butt into thin slices, then pound it with the back of a knife. Next, add some slices of fatty bacon; stew them together in a small pot with some gravy, red wine, and strong broth, along with cloves, mace, pepper, and salt. Once it's tender, serve it on pieces of French bread.

Being roasted and cold, cut it into very thin slices, then add some gravy, nutmeg, salt, a little thinly sliced onion, and claret wine. Stew it in a small pot, and when it’s well stewed, dish it up and serve it. Pour over some melted butter and sliced lemon, and garnish the dish with small pieces of toasted bread, &c.

Take a thick sirloin or fore-rib and cut it into steaks about half an inch thick. Sprinkle them with salt and broil them over hot coals on a medium fire. In about an hour, they’ll be well-cooked. Serve with gravy, minced onions cooked in vinegar and pepper, or orange juice, nutmeg, and gravy, or just vinegar and pepper, or simply the gravy alone.

Or soak the beef in red wine, salt, pepper, nutmeg, and grill it like before, then heat the gravy where it was soaked and serve it as a sauce with melted butter.

As you can see, you can also grill or toast the sweetbreads when they are fresh, and serve them with gravy.

Take the ribs, cut them into steaks and chop them up, then 120 season them with pepper, salt, and coriander seeds, first sprinkled with rose vinegar or elder vinegar. Next, stack them in a dish for about an hour, then grill or toast them over the fire, and serve with the juices that come from them or a mix of orange juice and the reduced gravy. . You can do the same with heifers’ udders, ox cheeks, or beef tongues, after they’ve been tenderly grilled or roasted.

In this way, you can also make Scotch Collops by cutting them into thin slices, chopping them with your knife, salting them, and gently broiling them. Serve them with gravy.

1. Slice it into pieces half an inch thick and three fingers wide, sprinkle it with a bit of salt, and using the back of your knife, pound it a little. Then fry it in butter over medium heat.

2. Cut the other piece a quarter of an inch thick and fry it like the first one.

3. Cut the other piece to fry about the thickness of a half crown and as long as a playing card: chop them and fry them like the previous ones, but don’t fry them too hard.

Thus you can fry beef sweetbreads.

Slice it into large pieces, then fry them in butter, and serve them with butter and vinegar, garnished with fried parsley.

1. Beaten butter, mixed with sliced lemon.

Gravy and butter.

Mustard, butter, and vinegar.

4. Butter, vinegar, chopped capers, and nutmeg.

For the garnish of this fried meat, you can use either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinach, artichokes, pears, quinces, sliced oranges, or lemons, or fry them in butter. 121

Thus you can fry sweetbreads, udders, and tongues in any of the mentioned ways, using the same sauces and garnishes.

Take the rump, brisket, tenderloin, or chuck, cut it into pieces the size of a large egg, along with some equal-sized pieces of fat, season them with pepper, salt, and nutmeg, and bake them with some butter or without.

Make the dough with a quarter of a pound of butter and boiling liquid. Boil the butter in the liquid, then quickly mix the dough until it's nice and firm for a round pie.

Take the sirloin, bone it, and remove the large sinew on the back. Stuff the lean parts with large pieces of lard, seasoned with nutmeg, pepper, and three pounds of lard. For the seasoning, use four ounces of pepper, four ounces of nutmeg, two ounces of ginger, and a pound of salt. Season the meat and place it in the pie, but first, lay down a layer of good sweet butter and one or two bay leaves, plus half an ounce of whole cloves. Put the venison on top, then add the rest of the seasoning, a few more cloves, plenty of butter, and one or two more bay leaves. Close it up and bake it; it will need eight hours of soaking. Once baked and cooled, fill it with clarified butter and serve. Even a discerning palate won't be able to tell it apart from red deer. Make the pastry either fine or coarse for baking hot or cold; if for hot, use half the seasoning and bake it in fine pastry.

To this amount of meat, you can have three gallons of 122 fine flour heaped up, and three pounds of butter; but the best way to cook red deer is to bake it in coarse pastry, either in a pie or a pasty, using rye flour to help it last longer.

Otherwise, you can make it from the flour as it comes from the mill, and just use boiling water, with nothing else added.

Take two stones of beef from the hindquarters, lard it with generous amounts of lard, and season it with nutmeg, pepper, and additional lard. Then, let it steep in a bowl, tray, or earthenware pan with some wine vinegar, cloves, mace, pepper, and two or three bay leaves. Allow it to steep for four or five days, turning it two or three times a day. After that, season it with cloves, mace, pepper, nutmeg, and salt; place it in a pot with the meaty side down, adding butter underneath it, and coat it generously with seasoning and more butter on top. Seal it up and bake it for six or seven hours. Once it’s done baking, take it out, and when it’s cool, pour the gravy out and bring it to a boil again in a small pot, then pour it over the venison. Finally, fill the pot with clarified butter, &c.

Take a piece of beef, remove the skin, and cut it into small chunks. Then, take half as much beef fat as the beef, chop them together finely, and season with pepper, cloves, mace, nutmeg, and salt. Next, add half as much fruit as meat—three pounds of raisins, four pounds of currants, two pounds of prunes, &c. Or you can make it plain without fruit, just seasoned with the same spices.

Take the thinnest end of a piece of beef, boil it for a bit and soak it in water with a little salt for three days, changing the water once a day; on the last day, add a pint of claret wine. When you remove it from the water, let it drain for two or three hours; then cut it almost to the end into three slices. Crush a little cochineal and a tiny bit of alum, mix it with a little claret wine, and use it to color the meat all over. Next, take a dozen anchovies, wash and bone them, place them on the beef, and season it with cloves, pepper, mace, two handfuls of salt, a bit of sweet marjoram, and thyme; when you wrap it up, roll the innermost slice first, followed by the other two, ensuring they are well-seasoned all around, and bind it tightly with tape. Then, put it into a stone pot that's slightly bigger than the rolled beef, pour in a pint of claret wine, half a pint of wine vinegar, a sprig of rosemary, and a few bay leaves; bake it thoroughly, and before it cools completely, take it out of the pot, and you can keep it dry for as long as you want.

Take a flank of beef and soak it in water for four days and nights, changing the water twice a day. After that, take it out and dry it thoroughly with clean cloths. Cut it into three layers, removing the bones and most of the fat. Then, take three handfuls of salt and a good amount of finely chopped sage, mix them together, and sprinkle the mixture between the three layers, stacking them on top of each other. Next, take an ounce each of cloves, mace, and nutmeg, crush them well, and sprinkle them between the layers of beef. Roll it up tightly, then use some string to tie it up securely. Place it in a long clay pot made for this purpose, cover the top with paper, and put it in the oven. Let it cook for eight hours. Once you take it out, when it's halfway between hot and cold, wrap it in a cloth, tie it tightly at both ends with string, and hang it up for later use.

Sometimes for variety you can use slices of bacon between the layers, and instead of sage, try sweet herbs, and sometimes garlic cloves. Or you can salt it with saltpeter for four or five days, then wash it off, roll it, and use the same spices as mentioned above, serving it with mustard and sugar or Gallendine.

Pick the parsley very finely and short, then chop some suet not too small, mix it with the parsley, and make little holes in rows, fill them tightly and completely, and once boiled and cooled, slice it into thin slices, and serve it with vinegar and green parsley.

Take a young udder and coat it with plenty of lard, seasoned with nutmeg, pepper, cloves, and mace. Boil it until tender, and once it’s cool, wrap it in a veal caul, after seasoning it again with the same spices and salt. Place it in a pie with some slices of veal underneath, seasoning them as well, and add some slices of lard and butter on top. Seal it up, and after baking, moisten it with clarified butter. This is for serving cold; if served hot, moisten it with white wine, gravy, and butter.

The boiled udder should be tender and cold. Cut it into small cubes, like dice, and season them with cloves, mace, cinnamon, ginger, salt, pistachios, or pine nuts, some dates, and pieces of marrow. Lightly season these ingredients and prepare your pie to be no more than an inch high, similar to a custard, using custard pastry. Prick it and dry it out in the oven, then add the aforementioned ingredients. Also, prepare some custard mixture made from good cream, ten eggs, and just three egg whites, along with sugar, salt, rose water, and some dissolved musk. Bake it and top it with sliced dates, candied pistachios, and a sprinkle of fine sugar.

Otherways, boil the udder until it's very tender, and once it's cool, slice it into thin pieces. Also slice some parmesan cheese and intersperse with bacon, along with some finely chopped sweet herbs, some currants, cinnamon, nutmeg, sugar, rose water, and some butter. Create three layers of these ingredients in a dish, patty pan, or pie, with a cut cover. After baking, sprinkle sugar on top or dust it with rice.

Take a boiled and cooled udder, slice it thin, and season it with pepper, cinnamon, nutmeg, ginger, and salt. Mix in some currants among the slices and fill the pie; put some dates on top, along with some mace, barberries, or grapes, butter, and the marrow from 2 marrow bones. Close it up and bake it, then ice it. But before you ice it, drizzle it with butter, verjuice, and sugar.

Boil and blanch them, then cut them in half and place them in a pot with some strong broth, a little saffron powder, sweet butter, pepper, sugar, and finely chopped sweet herbs. Let them simmer for an hour and serve with a splash of grape juice mixed in.

Neat's feet, when cooked, are served cold with mustard.

Take them, boil and blanch them, then sauté them with some butter, and once they’re nicely fried, create a sauce with six egg yolks, mixed with some wine vinegar, grated nutmeg, and salt. 126

First, bone and clean them thoroughly, then whether boiled, blanched, or cold, cut them into small pieces and place them in a frying pan with a ladle of strong broth, a piece of butter, and a bit of salt. After they’ve fried for a bit, add some chopped parsley, green onions, young mint, and thyme, all finely shredded, along with a little ground pepper. When they’re almost done frying, prepare a sauce with the yolks of four or five eggs, some mutton gravy, a pinch of nutmeg, and the juice of a squeezed lemon; pour this sauce over the neat’s feet as they fry in the pan, then toss them once or twice, and serve.

Take neat’s feet, boil them, chill them, and blanch them, then lard them whole, and roast them. Once roasted, serve them with a venison sauce made of claret wine, wine vinegar, and toasted household bread strained with the wine through a strainer. Add some beaten cinnamon and ginger, place it in a dish or small pot, and boil it over the fire with a few whole cloves. Stir it with a sprig of rosemary, and make sure it’s not too thick.

Take warm beef blood, add some salt, and then strain it. Once it cools, mix in well-picked oatmeal groats and let it soak overnight. Then add some sweet herbs like pennyroyal, rosemary, thyme, savory, fennel, or fennel seeds, along with pepper, cloves, mace, nutmeg, and some cream or fresh milk. Next, beat four or five eggs well and combine them with the blood and good beef suet, chopped not too finely. Mix everything thoroughly and fill the cleaned, soaked, and scalded beef intestines. 127

Being gently boiled, prepare a sauce with some softened butter, gravy, pepper, mustard, and wine vinegar. Rub a dish with a clove of garlic, and place the meat in it. Then pour the sauce over the meat, adding a bit of crushed garlic in it and a splash of wine vinegar sprinkled over the meat.

Take a good leg of pork and remove all the fat, skin, and sinews. Then chop it very finely using a wooden or brass mortar. Weigh the meat and for every five pounds, add a pound of good lard cut into pieces about the size of your little finger and an inch long. Mix this with the meat along with half an ounce of whole cloves, the same amount of ground pepper, finely ground nutmeg, and mace, an ounce of whole caraway seeds, eight ounces of salt, and some cochineal bruised with a little alum dissolved in sack, mixing it all together. Next, take beef guts, cutting off the largest of the small intestines, about a yard long. After thoroughly cleaning them, soak them in brine for a week or eight days to toughen them for holding the filling. The most important part is filling them properly; if they aren’t filled well, they’ll spoil. Once filled, hang them to smoke for three or four days, then store them in a dry place, like a garret or cellar, making sure they stay away from direct heat. In about a quarter of a year, they will be ready to eat.

Break the bones and soak the head in clean water, changing it and scraping off the slime. Let it soak for about twelve hours, then boil in clean water with some Bolonia sausage and a piece of fatty bacon. Once the cheeks and other ingredients are tender, plate it and serve with some flowers and greens on top, along with mustard in small dishes.

Take the cheeks, soak them well, then spit-roast them halfway. Save the gravy and put it into a pot with some red wine, the gravy, and some strong broth, sliced nutmeg, ginger, pepper, salt, and some fried minced onions. Let it stew on low heat for two hours, and once it’s nicely cooked, serve it on toasted bread slices.

Remove the bones, eyeballs, and the rough parts of the mouth, soak it well in clean water and change it often. Once it's thoroughly cleaned of blood and slime, take it out of the water, dry it off, and season it with nutmeg, pepper, 129 L and salt. Layer them in an earthenware pot, and add a pint of red wine, a few whole cloves, a little clean water, and two or three whole onions. Seal the pot and bake it; it will need about six hours of baking. When it's tender, serve it on slices of fine bread.

Being baked or stewed, you can remove the bones and place them close together, pour the liquid over them, and once cold, slice them into pieces. Serve them cold with mustard and sugar.

Take the head, skin it completely, scald it, and soak it in fresh water overnight or for twelve hours. Then remove the brains and boil them with some sage, parsley, or mint. After boiling, chop them finely, mix with butter, and serve in a dish with small pieces of toasted bread around them. Once the head is thoroughly cleaned, boil it wrapped in a clean cloth and keep it wrapped up again in the cloth. After boiling, arrange it on a plate next to slices of boiled bacon, and garnish it with finely chopped parsley and some borage or other edible flowers.

Take a well-cleaned and soaked calf's head, boil it until tender, then remove it and let it cool completely. Cut it into small cubes, along with the brains. Some people believe that you should also add slices of pre-boiled bacon. Add some gooseberries, as well as some gravy or the juice of a lemon or orange, and some beaten butter. Cook everything together, and once it's nicely stewed, serve it on toasted bread, pouring beaten butter over the top.

The head being boiled and cold, slice it into thin pieces, along with some onions and the brains in the same way. Then stew them in a small pot with some gravy or strong mutton broth, adding nutmeg, some mushrooms, a little white wine, and beaten butter. Once everything is well stewed together, serve it on fine toast, and garnish the dish with sliced lemon or barberries.

First, scald it and bone it, then soak it in clean water for six hours. Dry it with a clean cloth, and season it with some salt and crushed garlic (or skip the garlic). Then roll it up tightly, secure it with string, and boil it in white wine, water, and salt. Once it’s boiled, keep it in that sauce and serve it in the roll, or slice it and serve it with oil, vinegar, and pepper. This dish is quite rare, and to a discerning palate, it's hardly noticeable.

Take a calf's head, cut it open, and remove the brains, skin, and any blood. Then soak them along with the head in warm water for about four to five hours, changing the water three or four times and cleaning the head. Next, boil the brains and make a pudding using some grated bread, the brains, finely chopped beef suet, minced veal, and sage. Season the pudding with cloves, mace, salt, ginger, sugar, five egg yolks, and saffron. Stuff the head with the pudding, then seal it and tie it securely with some kitchen twine. Skewer it, and wrap the caul around the head with some of the pudding surrounding it. Roast it and collect the gravy, skim off the fat, and mix it back into the gravy. For the sauce, add a bit of white wine, a sliced nutmeg, a piece of sweet butter, the juice of an orange, salt, and sugar. Then coat the head with some grated bread, ground cinnamon, minced lemon peel, and a little salt.

Boil the head and take out the brains, washing them thoroughly along with the head. Cut out the tongue, boil it briefly, and blanch it. Parboil the brains as well as the tongue, then mince both with a bit of sage, oysters, and very finely chopped beef suet. Once everything is minced, mix it together with three or four beaten egg yolks, ginger, pepper, nutmeg, grated bread, salt, and a little sack if the mixture isn't moist enough from the brains and eggs. After that, parboil the calf's head a bit in clean water, then remove it and dry it well with a cloth, filling the spaces where the brains and tongue were with this filling or pudding. Bind it up tightly and spit it. Then stuff it with oysters that have been parboiled in their own juices, placing them in a dish with minced thyme, parsley, mace, nutmeg, and finely ground pepper. Combine all of these with a bit of vinegar and the egg white, coat the oysters in this mixture, and make little holes in the head to stuff it as full as possible, inserting the oysters only halfway and securing them with sprigs of thyme. Roast it, placing a dish underneath to catch the gravy, which should contain oyster juice, minced sweet herbs, a bit of white wine, and sliced nutmeg. Once the head is roasted, place the dish with the sauce over the coals to simmer for a bit, then add a piece of butter, the juice of an orange, and salt, mixing it well. Serve the head hot with the sauce poured over it.

Take a calf's head and cut it in half, then clean it and boil it. Once it's almost boiled, take it out and remove the meat from the bones as carefully as you can. When it has cooled down, fill it with sweet herbs, raw egg yolks, all finely chopped with some lard or beef fat, and raw veal. Season it with nutmeg, pepper, and salt, and mix in two or three raw eggs. Stuff the cheeks with this mixture. Once the pie is ready, season the head with the mentioned spices, then lay down some thin slices of veal at the bottom of the pie. Place the head on top, add a bit more seasoning, coat it well with spices, seal it with some butter, and bake it. Once it's baked, pour in some clarified butter and fill it up.

If you bake the mentioned pie to eat it hot, just use half the seasoning, and add some butter along with grapes, gooseberries, or barberries; then seal it up and bake it. Once it's baked, pour a mixture of gravy and thickened butter over it, along with the juice of two oranges.

Take two pairs of calves’ feet and boil them until tender, then blanch them. Once cooled, remove the bones and mince the meat finely. Season with a bit of pepper, nutmeg, cinnamon, ginger, and a little salt. Add a pound of currants, a quarter of a pound of sliced dates, a quarter of a pound of fine sugar, and a splash of rose-water or verjuice. Mix everything together in a dish or tray. Place a little butter at the bottom of the pie, then layer half of the minced meat in the pie. Next, take the marrow from three marrow bones and place it on top of the meat, adding the remaining minced meat over the marrow. Top it with some dates, then seal the pie and bake it. Once it’s halfway baked, baste it with butter, white wine, or verjuice, then return it to the oven until it’s set. Finish by icing it with butter, rose-water, and sugar.

Or you can bake them in halves with the bones still in, and mix in some grapes, gooseberries, or barberries, with or without currants, and halved dates, along with large mace.

First, boil it in clean water for half an hour, then remove it and break it into pieces. Next, put it into a pot with large oysters and some of the broth it was boiled in. If you don't have anything stronger, add a pint of white wine or claret, a quarter of a pound of diced bacon, some blanched chestnuts, the yolks of three or four hard-boiled eggs cut in half, minced sweet herbs, and a little scraped horseradish root. Stew all these for an hour, then slice the brains (after partially boiling them) and sprinkle on a little ginger, salt, and flour. You can add some spinach juice and fry them until they’re green with butter. Finally, plate the meat and top it with the fried brains, oysters, chestnuts, half yolks of eggs, and serve it hot at the table.

Take a calves' head, boil it until tender, and let it cool completely. Then take one half and grill or roast it until it's nicely browned. With the other half, slice it into thin pieces and fry them in clarified butter until golden. Next, place them in a dish with some sweet herbs like rosemary, thyme, and savory, adding salt, some white wine or claret, good roast mutton gravy, and a bit of pepper and nutmeg. Then, prepare the tongue, which should already be boiled, along with a piece of interlarded bacon—slice both into thin pieces and fry them in a batter made of flour, eggs, nutmeg, cream, salt, and finely chopped sweet herbs. Dip the tongue and bacon into the batter, then fry them and keep them warm until it's time for dinner. Season the brains with nutmeg, minced sweet herbs, salt, and the yolks of three or four raw eggs, then mince everything together and fry it by the spoonful, keeping it warm. When the stewed meat is ready, serve it by placing the grilled side of the head on top of the stewed side. Garnish the dish with the fried meats, some slices of oranges, and drizzle it with melted butter and orange juice.

Take a calf's head, cut and cleaned, along with the brains. Boil the head until it’s very white and tender, then boil the brains with some sage and other flavorful herbs like thyme and sweet marjoram. Chop and boil them in a bag; once boiled, take them out and mix with butter, salt, and vinegar. Serve them in a small dish on their own, with fine, thin toast around them.

Then broil the head or toast it over the fire, after salting and scoring it with your knife. Baste it with butter until it’s nicely broiled, coat it with fine bread crumbs and flour, brown it slightly, and serve it on a sauce of gravy with minced capers, grated nutmeg, and a little beaten butter.

Season lamb (as you can see on page 209) with nutmeg, pepper, and salt, just like you would with veal (on page 225) or with chicken, on page 197, & 198. for hot or cold pies.

Take a lamb’s head, cut it in half, and remove the brains. Then open the pipes of the attachments and wash and soak the meat thoroughly. Bring it to a boil in clean water; once it starts boiling, skim off the surface, and add some whole mace, whole cinnamon, sliced dates, some marrow, and salt. After the head has boiled, serve it on fine carved toast and garnish the dish with grated sugar. Then strain six or seven egg yolks with sack or white wine, and a ladleful of cream; mix this into the broth, warm it on the stove, stir it, and pour it over the head. Finally, add some sliced lemon, gooseberries, grapes, dates, and whole mace on top. 135 L4

Take a lamb's head, cut it in half, and remove the brains. Clean the head from any slime and dirt, and soak it in clean water, changing the water twice an hour, along with the other ingredients. Then, bring it to a boil over the fire with some strong broth. Once it boils, skim off the foam and add a large mace or two, some capers, quarters of pears, a little white wine, some gravy, marrow, and some marigold flowers. Once it's cooked thoroughly, serve it on toasted bread, ladle some broth over it, and garnish with sliced lemon and boiled gooseberries or barberries.

Make a filling or pudding from the brains by boiling them, then cutting them into bits. Mince a little veal or lamb with some beef suet, then add some grated bread, nutmeg, pepper, salt, finely chopped sweet herbs, and three or four raw eggs. Mix everything together, then fill the split head with this pudding after soaking and drying it in a clean cloth. Stew it in a pan or between two dishes with some strong broth. Take the remaining filling or pudding, shape it into balls, and boil them along with the head. Add some white wine, a whole onion, and some sliced apples or pears, or cut them into dice-sized pieces, along with bits of artichoke, sage leaves, large mace, and boiled and quartered lettuce, all mixed in beaten butter. Once everything is well-stewed, serve it on toasted bread, place the balls and other ingredients on top, pour over some broth, and finish with beaten butter and lemon.

Grated bread and flour.

2. Grated bread, sweet herbs chopped and dried, or crushed into powdered form, mixed in with the bread.

3. Powdered lemon or orange peel mixed with bread and flour, finely chopped or in powder.

4. Cinnamon, bread, flour, sugar made fine or powdered.

5. Grated bread, fennel seeds, coriander seeds, cinnamon, and sugar.

6. For pigs, use grated bread, flour, nutmeg, ginger, pepper, and sugar; but first, soak it in the juice of lemons or oranges, and the egg yolks.

7. Bread, sugar, and salt mixed together.

Fresh butter.

Clarified beef fat.

3. Claret wine, along with a bunch of sage, rosemary, thyme, and parsley, baste the mutton with these herbs and wine.

Water and salt.

5. Cream and melted butter are commonly used to dress roasted pigs.

6. Egg yolks, orange juice, and biscuits, with the meat being nearly roasted, sweets for some fine large birds like a peacock, bustard, or turkey.

Take three pints of fresh oysters and parboil them in their own juice, then set aside the juice and rinse the oysters with some white wine. Next, dry them off with a clean cloth and season with nutmeg and salt. Stuff the shoulder of mutton and lard it with some anchovies; after washing it well, spit it and place it over the fire, basting it with white or red wine. Then take the bottoms of six artichokes, peeled of their leaves, and boil them until tender. Remove them from the liquid and coat them in beaten butter along with the marrow of six marrow bones, keeping them warm by the fire or in an oven. Add some sliced nutmeg, salt, the gravy from a roast leg of mutton, the juice of two oranges, and another pint of parboiled oysters, mixing in a little musk or ambergris. After that, serve the shoulder of mutton with a sauce made from the gravy that came from the roasted and stuffed shoulder, removing the fat. Add a bit of white wine, some oyster juice, a whole onion, and some stripped thyme to the gravy and bring it to a boil. Pour it into a clean dish, placing the shoulder of mutton on it, and arrange the artichoke bottoms around the edge of the dish. Top the artichokes with the marrow and oysters, adding some sliced lemon on the shoulder of mutton, and serve it hot.

Take great oysters, and after they’re opened, parboil them in their own juice. Clean them and wash them in some vinegar, then dry them off. Add grated nutmeg, pepper, some broom buds, and two or three anchovies. Once they’re finely cleaned, washed, and chopped into small pieces, mix in the yolk of one or two raw eggs, some salt, and a little finely chopped samphire. Then stuff the shoulder, roast it, and baste it with sweet butter. Once it's roasted, make a sauce with the gravy, white wine, oyster juice, and some oysters, then boil the sauce and skim off the fat. Whip it up until it’s thick with the yolk of one or two eggs and serve the shoulder hot with the sauce and some sliced lemon on top.

The oysters should be opened and briefly cooked in their own juice, cleaned and dried after being rinsed with some vinegar. Put them in a dish with finely chopped thyme, sweet marjoram, nutmeg, and lemon peel, using only whole oysters and a bit of salt, then mix everything together. Next, make small holes in the top of the mutton and fill them with this mixture. Roast the shoulder of mutton, basting it with butter, and place a dish underneath to catch the drippings. For the sauce, combine some of the oysters with a whole onion, simmering them together with some of the oyster juice and the drippings from the roast (after skimming off the fat). Cook this down until thick, adding the yolk of an egg, some verjuice, and a slice of orange, then serve the mutton hot on top of it.

Or make sauce with some oysters that have been briefly parboiled in their own liquid, then add some mutton gravy, oyster liquid, a whole onion, a little white wine, and large mace. Boil it all together and garnish the dish with barberries, sliced lemon, large mace, and oysters.

Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret wine, nutmeg, and the juice of two or three oranges mixed thick with some butter and salt.

Take a shoulder of mutton and roast it, then make a sauce with some gravy, red wine, pepper, grated nutmeg, sliced lemon, and broom buds. Heat it up a bit, then serve the mutton and pour the sauce over it, garnishing with barberries and sliced lemon.

First, grease it with lard, or with lemon peel cut like lard, or with orange peel. Stick a clove here and there, or instead of cloves, use tops of rosemary, thyme, sage, winter savory, or sweet marjoram. Baste it with butter and make a sauce with mutton gravy and nutmeg. Boil it up with a little red wine and the juice of an orange, and rub the dish you put it in with a clove of garlic.

Or make a sauce with sliced pickled or green cucumbers boiled in strong broth or gravy; add some sliced onions, an anchovy or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot.

1. Mix the gravy, capers, samphire, and salt, and cook them together well.

2. Water, onion, claret wine, sliced nutmeg, and gravy boiled together.

3. Whole onions cooked in a rich broth or gravy, white wine, pepper, pickled capers, mace, and three or four slices of lemon.

4. Chop up some hot roast mutton from the spit, and mix it with chopped parsley, onions, verjuice or vinegar, ginger, and pepper; simmer it gently in a small pot until it's very tender, and serve it alongside any joint with some mutton gravy.

5. Onions, oyster juice, red wine, capers, or broom buds, gravy, nutmeg, and salt boiled together.

6. Chopped parsley, verjuice, butter, sugar, and gravy.

7. Take vinegar, butter, and currants, put them in a small pot with finely chopped sweet herbs, the yolks of two hard-boiled eggs, and two or three slices of the darkest meat, chop it up too, along with some cinnamon, ginger, sugar, and salt.

8. Pickled capers and gravy, or gravy and samphire, cut to an inch long.

Chopped parsley with vinegar.

10. Salt, pepper, and orange juice.

11. Blended prunes, wine, and sugar.

12. White wine, gravy, a large mace, and butter thickened with two or three egg yolks.

13. Boil oyster juice and gravy together, then thicken it with eggs and verjuice, add orange juice, and top everything with lemon slices.

14. Onions chopped with sweet herbs, vinegar, gravy, and salt boiled together.

Open the lower end with a sharp knife, making a cut between the skin and the ribs. Leave enough flesh on both sides so you can fit your hand between the ribs and the skin. Then, make a stuffing using grated white bread, two or three egg yolks, a little cream, clean washed currants that have been picked and dried, rosewater, finely beaten cloves and mace, a little saffron, salt, finely minced beef suet, sliced dates, and sugar. Mix everything together and stuff the breast with it, making the stuffing fairly firm. Wrap the sweetbreads in the caul and secure them, then spit them and roast. For the sauce, combine some claret wine, grated nutmeg, vinegar, butter, and a couple of slices of orange, and bring it to a boil, &c.

Parboil it, then cover it with small pieces of lard all over, or just one side with lard; for the other side, use lemon peel, sage leaves, or any kind of sweet herbs. Skewer it and roast it, basting it with sweet butter. Once it's roasted, coat it with grated bread, flour, and salt. Make a sauce with gravy, orange juice, and sliced lemons on top.

Make stuffing or filling with some minced veal, minced thyme, lard, or fatty bacon, a few crushed cloves and mace, salt, and two or three egg yolks. Mix everything together and fill the breast, then secure it with a skewer or pin. Next, make small patties with the same stuffing you used for the breast. Once you’ve skewered the breast, stick the small patties onto it, along with the sweetbreads. Roast everything together, basting it with good sweet butter. Once it's nicely roasted, make a sauce with the juice of oranges and lemons.

Spit it and put it over the fire, baste it with sweet butter, then set a dish underneath it with some vinegar, a couple of sage leaves, and a few sprigs of rosemary and thyme; let the gravy drip onto them. When the veal is perfectly roasted, warm up the herbs and gravy on the fire for a moment, and serve it underneath the veal. 142

Chop up all kinds of sweet herbs finely, mince the yolks of two or three hard-boiled eggs very small, and cook them together with a few currants, a little grated bread, ground cinnamon, sugar, and one or two whole cloves. Serve the veal with this sauce and add two or three slices of orange on top.

Cut a leg of veal into thin slices, and pound them with the back of a knife; then sprinkle a little salt, grated nutmeg, finely chopped sweet herbs, and the yolks of some hard-boiled eggs, minced as well, along with grated bread, a bit of minced beef suet, currants, and sugar. Mix everything together and sprinkle it over the olives, then roll it up into small rolls, skewer them, and wrap them in the veal caul. Roast them and baste with sweet butter; when done, make a sauce with some of the stuffing, verjuice, the drippings from the roast, and some sugar, and serve the olives on top.

Take it and fill it with beef fat, seasoned with nutmeg, salt, and the yolks of two or three raw eggs. Mix it with the fat, stuff it, and roast it. Then make a sauce with the drippings, skim off the fat, heat it up twice on the stove, and add the juice of two or three oranges.

Take a leg of veal and cut it into square pieces about the size of a hen's egg. Season them with pepper, salt, some beaten cloves, and fennel seeds. Then thread them onto a skewer with slices of bacon between each piece. Once skewered, wrap the caul of the veal around them and roast them. For the sauce, use the gravy and the juice of oranges. You can do the same with veal sweetbreads and lamb stones.

First, boil them until tender and blanch them. Once they are cool, lard them generously with small pieces of fat. Next, skewer them on a small spit and roast them. Serve with a sauce made of vinegar, cinnamon, sugar, and butter.

Take a calf's head and cut it in half, remove the brains and wash them thoroughly along with the head. Cut out the tongue, then boil, blanch, and parboil the brains, head, and tongue. Mince the brains and tongue with a little sage, oysters, marrow, or finely chopped beef suet. Mix this with three or four egg yolks, ground ginger, pepper, nutmeg, grated bread, salt, and a splash of sherry. After that, take the calf's head and fill it with this mixture where the brains and tongue were. Bind it tightly together, skewer it, and stuff it with oysters mixed with nutmeg, mace, thyme, grated bread, salt, and pepper. Combine all this with a bit of vinegar and egg white, then coat the oysters in it. Pack the head as full as possible and roast it thoroughly, placing a dish beneath it to catch the gravy, which should include oysters, minced sweet herbs, a little white wine, and sliced nutmeg. Once the head is roasted, put the dish with the sauce on the coals to simmer for a bit, then add a piece of butter, the juice of an orange, and salt, whisking it together until thick. Plate the head, pour the sauce over it, and serve it hot.

1. Gravy, red wine, nutmeg, vinegar, butter, sugar, and oranges.

2. Orange juice, gravy, nutmeg, and sliced lemon on it.

Vinegar and butter.

4. Chop up all kinds of sweet herbs finely with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currants, ground cinnamon, sugar, and one or two whole cloves. Place this mixture under the veal, with slices of orange and lemon around the dish.

5. Claret sauce made from boiled carrots and boiled quinces that are mashed and strained, with lemon, nutmeg, pepper, rose vinegar, sugar, and verjuice, boiled to a moderate consistency, with a few whole cloves.

Take a side, or half ham, and either coat it with small bits of lard or poke it with cloves; but parboil it before you add the lard, then spit and roast it.

1. The gravy and finely chopped sweet herbs boiled together, or just the gravy.

2. The juice of oranges or lemons, and gravy.

3. A Gallendine sauce made with strained bread, vinegar, red wine, cinnamon, ginger, and sugar; strain it, and after finely grinding it with the spices, boil it up with a few whole cloves and a sprig of rosemary.

4. White bread boiled in water until it's fairly thick, with no spices, and then add some butter, vinegar, and sugar.

If you're going to stuff or fill any venison, use rosemary, thyme, savory, or cloves, or a mix of any sweet herbs, chopped up with beef fat, place the caul over the side or half leg, and roast it like that. 145 M

Take a pork chine, coat it with sage on both sides after skewering it, then roast it. You can do this with any other joint, whether it's a chine, loin, rack, breast, spare rib, or the quick of a bacon hog, making sure it's salted for a night or two.

1. Gravy, chopped sage, and onions boiled together with some pepper.

Mustard, vinegar, and pepper.

3. Apples peeled, cut into quarters, and boiled in clean water, with some sugar and butter.

4. Gravy, onions, vinegar, and pepper.

Take a pig and remove its intestines, liver, and lungs, cleaning it thoroughly at the rear end, and wipe it down. Cut off its feet, truss it, prick the belly closed, spit it, and set it over the fire, but don’t burn it. Once it's about a quarter roasted, the skin will bubble up from the meat; then, using your knife or hands, peel off the skin and hair. Once it's fully skinned, make cuts down to the bone, basting it with warm butter and cream. Then coat it with a mixture of grated white bread, currants, sugar, and salt, applying this topping until the meat is covered in about an inch of it. When the meat is fully roasted, take it off the spit and serve it whole, with a sauce made from wine vinegar, whole cloves, cinnamon, and sugar boiled down to a syrup.

You can make a pudding in his stomach using grated bread, finely chopped sweet herbs, a bit of minced beef suet, two or three raw egg yolks, grated nutmeg, sugar, currants, cream, salt, pepper, and so on. Coat it with flour, bread, sugar, cinnamon, and sliced nutmeg.

Take the pig, skinned and cleaned, and put it by the fire. Once the pig is warmed through, remove the skin and take it off the spit, cutting it into about twenty pieces (or however many you like). Then, combine some white wine and strong broth to stew it with a couple of finely chopped onions, some thyme leaves, pepper, grated nutmeg, two or three anchovies, a splash of elder vinegar, a bit of butter, and some gravy if you have it. Serve it with the same cooking liquid, placing it over slices of French bread, and garnished with oranges and lemons on top.

Scald and clean it, wash it well, and put some sage inside, prick it all over, spit it, roast it and baste with butter, and add salt; once it’s roasted to a nice, crispy finish, make a sauce with chopped sage and currants cooked well in vinegar and clean water, then mix in the pig’s gravy, a little grated bread, the brains, some barberries, and sugar, give these a warm or two, and serve the pig with this sauce topped with a little whipped butter.

Take a pig, scald it and clean it, then chop some fresh herbs, either sage or pennyroyal, and roll it into a ball with some butter. Stuff it into the pig's belly and roast it. Once it's roasted, make a sauce with butter, vinegar, the brains, and some barberries. 147 M2