The Compleat Cook | Page 9

and
the pieces not too big, one Sheeps tongue, little more then parboyl'd,
and the skin puld off, and the tongue cut in slices, two or three slices of
Veale, as much of Mutton, young chicken (if not little) quarter them,
Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters,
Calves-Udder cut in pieces, good store of Marrow for seasoning, take
as much Pepper and Salt as you think fit to season it slightly; good
store of sweet Marjoram, a little Time and Lemon-Pill fine sliced;
season it well with these Spices as the time of the year will afford; put
in either of Chesnuts (if you put in Chesnuts they must first be either
boyl'd or roasted) Gooseberries or Guage, large Mace will do well in
this Pye, then take a little piece of Veale parboyl'd and slice it very fine,
as much Marrow as meat stirred amongst it, then take grated Bread, as
much as a quarter of the meat, four yolks of Eggs or more according to
the stuffe you make, shred Dates as small as may be, season it with salt,
but not too salt. Nutmeg as much as will season it, sweet Marjoram
pretty store very small shred, work it up with as much sweet Creame as
will make it up in little Puddings, some long, some round, so put as
many of them in the Pye as you please; put therein two or three
spoonfulls of Gravy of Mutton, or so much strong Mutton broth before
you put it in the Oven, the bottome of boyled Artichokes, minced
Marrow over and in the bottom of the Pye after your Pye is baked;
when you put it up, have some five yolks of Eggs minced, and the
juyce of two or three Oranges, the meat of one Lemon cut in pieces, a
little White and Claret Wine; put this in your Pye being well mingled,
and shake it very well together.
To boyle a Capon or Hen.
Take a young Capon or Hen, when you draw them, take out the fall of
the Leafe clean away, and being well washed, fill the belly with
Oysters; prepare some Mutton, the neck, but boyle it in smal peices and

skim it well, then put your Capon into the Pipkin, and when it is boyled,
skim it again; be sure you have no more water then will cover your
meat, then put it into a pint of white wine, some Mace, two or three
Cloves and whole Pepper; a quarter of an hour before your meat be
boyled enough, put into the Pipkin, three Anchoves stript from the
Bones and washed, and be sure you put Salt at the first to your meat; a
little Parsley Spinage, Endive, Sorrell, Rose-mary, or such kind of
Herbs will do well to boyle with the Broth, and being ready to Dish it,
having sippets cut then take the Oysters out of the Capon, and lay them
in the Dish with the Broth, and put some juyce of Lemons and Orange
into it according to your taste.
To make Balls of Veale.
Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very
small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow
Calfe, the Udder will be good instead of Beef suet; when it is very well
beaten together with the mincing Knife, have some Cloves, Mace, and
Pepper beaten, and with Salt season your meat, putting in some
Vinegar, then make up your meat into little Balls, and having very good
strong Broth made of Mutton, set your Balls to boyle in it; when they
are boyled enough, take the yolks of five or six Eggs well beaten with
as much Vinegar as you please to like, and some of the Broth mingled
together, stir it into all your Balls and Broth, give it a waume on the fire,
then Dish up the Balls upon Sippits and pour the sauce on it.
To make Mrs._ Shellyes _Cake.
Take a peck of fine flower, and three pound of the best Butter, work
your flower and butter very well together, then take ten Eggs, leave out
six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast
together, and put them to the flower; take six pound of blanched
Almonds, beat them very well, putting in sometime Rosewater to keepe
them from Oyling; adde what spice you please; let this be put to the rest,
with a quarter of a pint of Sack, and a little saffron; and when you have
made all this into Past, cover it warme before the fire, and let it rise for
halfe an hour, then put in twelve pound of Currans