Chapter 10

Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic't or in pieces as big as the lamb stones, half a pint of great oysters parboil'd in their own liquor, quarter'd dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic't in thin slices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quantity of large mace, fill the pie, and put to it good butter, close it up and bake it, make liquor for it, then beat some butter, and three or four yolks of eggs with white or claret wine, cut up the lid, and pour it on the meat, shaking it well together, then lay on slic't lemon and pickled barberries, _&c._

_To dress a Neats-Tongue boil'd divers ways._

Take a Neats-tongue of three or four days powdering, being tender boil'd, serve it on cheat bread for brewis, dish on the tongue in halves or whole, and serve an udder with it being of the same powdering and salting, finely blanched, put to them the clear fat of the beef on the tongue, and white sippets round the dish, run them over with beaten butter, _&c._

_Otherways._

For greater service two udders and two tongues finely blanched and served whole.

Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil'd tongue, mace, and some of the herbs, run it over with beaten butter, slic't lemon, gooseberries, barberries, or grapes.

Or for change, put some pared turnips boiling in fair water, & being tender boil'd, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them over with beaten butter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil'd onions, or butter'd cabbidge and carrots, or parsnips, and carrots buttered.

_Neats Tongues and a fresh Udder in Stoffado._

Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic't nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic't lemon, and sausages or none.

_Neats Tongues stewed whole or in halves._

Take them being tender boil'd, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic't nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic't lemon, and boil'd marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.

_To stew a Neats Tongue otherwayes._

Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then put it in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic't orange or lemon, and serve it on sippets, run it over with beaten butter, and stale grated manchet to garnish the dish.

Or sometimes in a broth called _Brodo Lardiero_.

_To hash or stew a Neats tongue divers wayes._

Take a Neats-tongue being tender boil'd and blancht, slice it into thin slices, as big and as thick as a shilling, fry it in sweet butter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.

Or make the same, and none of those spices, but only cinamon, sugar, and saffron.

Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten butter, a shred lemon, and a spoonful of fair water.

Sometimes you may add some boil'd chesnuts, sweet herbs, capers, marrow, and grapes or barberries.

Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic't dates, blanched almonds, or pistaches, marrow, claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, and dish it up on fine sippets, slic't lemon, and beaten butter over all.

_To marinate a Neats-Tongue either whole or in halves._

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic't ginger, whole cloves, slic't nutmegs, and large mace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic't lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic't lemon or lemon-peel, Pack them close.

_To fricase Neats-Tongues._

Being tender boil'd, slice them into thin slices, and fry them with sweet butter; being fried put away the butter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil'd, as is before-said.

_To dress Neats-Tongues in Brodo Lardiero, or the Italian way._

Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it may be blanched, cover it close, and put to it two or three blades of large mace, with some strong mutton or beef broth, some sack or white-wine, and some slices of interlarded bacon, scum it when it boils, and put to it large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currans, prune, sage-leaves, saffron, and divers cherries; stew it well, and serve it in a fine clean scoured dish, on slices of French-Bread.

_To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._

Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet butter, being fried put away the butter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.

_To hash a Neats-tongue whole or in slices._

Boil it tender and blanch it, then slice it into thin slices, or whole, put to it some boil'd or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle of sweet herbs; stew them all together very leisurely, and being stewed serve it on fine carved sippets, either with slic't lemon, grapes, gooseberries, or barberries, and run it over with beaten butter.

_To dry Neats Tongues._

Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water.

Otherways powder them with bay-salt, and being well smoakt, hang them up in a garret or cellar, and let them come no more at the fire till they be boil'd.

_To prepare a Neats-tongue or Udder to roast, a Stag, Hind, Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._

Boil them tender and blanch them, being cold lard them, or roast them plain without lard, baste them with butter, and serve them on gallendine sauce.

_To roast A Neats Tongue._

Take a Neats-tongue being tender boil'd, blanched, and cold, cut a hole in the but-end, and mince the meat that you take out, then put some sweet herbs finely minced to it, with a minced pippin or two, the yolks of eggs slic't, some minced beef-suet, or minced bacon, beaten ginger and salt, fill the tongue, and stop the end with a caul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic't lemon, lemon peel and barberries.

_To roast a Neats-Tongue or Udder otherways._

Boil it a little, blanch it, lard it with pretty big lard all the length of the tongue, as also udders; being first seasoned with nutmeg, pepper, cinamon, and ginger, then spit and roast them, and baste them with sweet butter; being rosted, dress them with grated bread and flower, and some of the spices abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, and slic't lemon on it.

_To make minced Pies of a Neats tongue._

Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold, then mince four pound of beef-suet by it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies.

_To bake Neats tongues to eat cold, according to these figures._

Take the tongues being tender boil'd and blanched, leave on the fat of the roots of the tongue, and season them well with nutmeg, pepper, and salt; but first lard them with pretty big lard, and put them in the Pie with some whole cloves and some butter, close them and bake them in fine or course paste, made only of boiling liquor and flour, and baste the crust with eggs, pack the crust very close in the filling with the raw beef or mutton.

_To bake two Neats-tongues in a Pie to eat hot, according to these Figures._

Take one of the tongues, and mince it raw, then boil the other very tender, blanch it, and cut it into pieces as big as a walnut, lard them with small lard being cold & seasoned; then have another tongue being raw, take out the meat, and mince it with some beef-suet or lard: then lay some of the minced tongues in the bottom of the Pie, and the pieces on it; then make balls of the other meat as big as the pieces of tongue, with some grated bread, cream, yolks of eggs, bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay them in a Pie with some boild artichocks, marrow, grapes, chesnuts blanch't, slices of interlarded bacon, and butter; close it up & bake it, then liquor it with verjuyce, gravy, and yolks of eggs.

_To bake a Neats tongue hot otherways._

Boil a fresh tongue very tender, and blanch it; being cold slice it into thin slices, and season it lightly with pepper, nutmeg, cinamon, and ginger finely beaten; then put into the pie half a pound of currans, lay the meat on, and dates in halves, the marrow of four bones, large mace, grapes, or barberries, and butter; close it up and bake it, and being baked, liquor it with white or claret wine, butter, sugar, and ice it.

_Otherways._

Boil it very tender, and being blanched and cold, take out some of the meat at the but-end, mince it with some beef-suet, and season it with pepper, ginger beaten fine, salt, currans, grated bread, two or three yolks of eggs, raisins minced, or in place of currans, a little cream, a little orange minced, also sweet herbs chopped small: then fill the tongue and season it with the foresaid spices, wrap it in a caul of veal, and put some thin slices of veal under the tongue, as also thin slices of interlarded bacon, and on the top large mace, marrow, and barberries, and butter over all; close it up and bake it, being baked, liquor it, and ice it with butter, sugar, white-wine, or grape-verjuyce.

For the paste a pottle of flower, and make it up with boiling liquor, and half a pound of butter.

_To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._

Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.

For the sauce take strait tops of rosemary, sage-leaves, picked parsley, tyme, and sweet marjoram; and strew them in wine vinegar, and the beef gravy; or otherways with gravy and juyce of oranges and lemons. Sometimes for change in saucers of vinegar and pepper.

_To roast a Fillet of Beef._

Take a fillet which is the tenderest part of the beef, and lieth in the inner part of the surloyn, cut it as big as you can, broach it on a broach not too big, and be careful not to broach it through the best of the meat, roast it leisurely, & baste it with sweet butter, set a dish to save the gravy while it roasts, then prepare sauce for it of good store of parsley, with a few sweet herbs chopp'd smal, the yolks of three or four eggs, sometimes gross pepper minced amongst them with the peel of an orange, and a little onion; boil these together, and put in a little butter, vinegar, gravy, a spoonful of strong broth, and put it to the beef.

_Otherways._

Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten cloves, nutmeg, pepper, cinamon, ginger, coriander-seed, fennil-seed, and salt; beat these things fine, and season the fillet with it, then roast it, and baste it with butter, save the gravy, and blow off the fat, serve it with juyce of orange or lemon, and a little elder-vinegar.

_Or thus._

Powder it one night, then stuff it with parsley, tyme, sweet marjoram, beets, spinage, and winter-savory, all picked and minced small, with the yolks of hard eggs mixt amongst some pepper, stuff it and roast it, save the gravy and stew it with the herbs, gravy, as also a little onion, claret wine, and the juyce of an orange or two; serve it hot on this sauce, with slices of orange on it, lemons, or barberries.

_To stew a fillet of Beef in the Italian Fashion._

Take a young tender fillet of beef, and take away all the skins and sinews clean from it, put to it some good white-wine (that is not too sweet) in a bowl, wash it, and crush it well in the wine, then strow upon it a little pepper, and a powder called _Tamara_ in Italian, and as much salt as will season it, mingle them together very well, and put to it as much white-wine as will cover it, lay a trencher upon it to keep it down in a close pan with a weight on it, and let it steep two nights and a day; then take it out and put it into a pipkin with some good beef-broth, but put none of the pickle to it, but only beef-broth, and that sweet, not salt; cover it close, and set it on the embers, then put to it a few whole cloves and mace, let it stew till it be enough, it will be very tender, and of an excellent taste; serve it with the same broth as much as will cover it.

To make this _Tamara_, take two ounces of coriander-seed, an ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an ounce of cinamon; beat them into a gross powder, with a little powder of winter-savory, and put them into a viol-glass to keep.

_To make an excellent Pottage called Skinke._

Take a leg of beef, and chop it into three pieces, then boil it in a pot with three pottles of spring-water, a few cloves, mace, and whole pepper: after the pot is scum'd put in a bundle of sweet morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up hard, some salt, and two or three great onions whole, then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal, or manchet slic't and steeped with some gravy, strong broth, or some of the pottage; then a little before you dish up the Skinke, put into it a little fine powder of saffron, and give it a warm or two: dish it on large slices of French Bread, and dish the marrow bones on them in a fine clean large dish; then have two or three manchets cut into toasts, and being finely toasted, lay on the knuckle of beef in the middle of the dish, the marrow bones round about it, and the toasts round about the dish brim, serve it hot.

_To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion._

Take a Rump of beef, boil it & scum it clean in a stewing pan or broad mouthed pipkin, cover it close, & let it stew an hour; then put to it some whole pepper, cloves, mace, and salt, scorch the meat with your knife to let out the gravy, then put in some claret-wine, and half a dozen of slic't onions; having boiled, an hour after put in some capers, or a handfull of broom-buds, and half a dozen of cabbidge-lettice being first parboil'd in fair water, and quartered, two or three spoonfuls of wine vinegar, and as much verjuyce, and let it stew till it be tender; then serve it on sippets of French bread, and dish it on those sippets; blow the fat clean off the broth, scum it, and stick it with fryed bread.

_A Turkish Dish of Meat._

Take an interlarded piece of beef, cut it into thin slices, and put it into a pot that hath a close cover, or stewing-pan; then put it into a good quantity of clean picked rice, skin it very well, and put it into a quantity of whole pepper, two or three whole onions, and let this boil very well, then take out the onions, and dish it on sippets, the thicker it is the better.

_To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef poudered._

Take any of these, and give them in Summer a weeks powdering, in Winter a fortnight, stuff them or plain; if you stuff them, do it with all manner of sweet herbs, fat beef minced, and some nutmeg; serve them on brewis, with roots of cabbidge boil'd in milk, with beaten butter. _&c._

_To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues._

Take any of the foresaid beef, as chine or fore-rib, & stuff it with penniroyal, or other sweet herbs, or parsley minced small, and some salt, prick in here & there a few whole cloves, roast it; and then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil'd in some claret-wine, and wine-vinegar, make the pickle, and put some salt to it; then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.

_To stew Beef in gobbets, in the French Fashion._

Take a flank of beef, or any part but the leg, cut it into slices or gobbits as big as a pullets egg, with some gobbits of fat, and boil it in a pot or pipkin with some fair spring water, scum it clean, and put to it an hour after it hath boil'd carrots, parsnips, turnips, great onions, salt, some cloves, mace, and whole pepper, cover it close, and stew it till it be very tender; then half an hour before dinner, put into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel and spinage, (being a little bruised with the back of a ladle) and some claret-wine; then dish it on fine sippets, and serve it to the table hot, garnish it with grapes, barberries, or gooseberries, sometimes use spices, the bottoms of boil'd artichocks put into beaten butter, and grated nutmeg, garnished with barberries.

_Stewed Collops of Beef._

Take some of the buttock of beef, and cut it into thin slices cross the grain of the meat, then hack them and fry them in sweet butter, and being fryed fine and brown put them in a pipkin with some strong broth, a little claret wine, and some nutmeg, stew it very tender; and half an hour before you dish it, put to it some good gravy, elder-vinegar, and a clove or two; when you serve it, put some juyce of orange, and three or four slices on it, stew down the gravy somewhat thick, and put into it when you dish it some beaten butter.

_Olives of Beef stewed and roast._

Take a buttock of beef, and cut some of it into thin slices as broad as your hand, then hack them with the back of a knife, lard them with small lard, and season them with pepper, salt, and nutmeg, then make a farsing with some sweet herbs, tyme, onions, the yolks of hard eggs, beef-suet or lard all minced, some salt, barberries, grapes or gooseberris, season it with the former spices lightly, and work it up together, then lay it on the slices, and roul them up round with some caul of veal, beef, or mutton, bake them in a dish within the oven, or roast them, then put them in a pipkin with some butter, and saffron, or none; blow off the fat from the gravy, and put it to them, with some artichocks, potato's, or skirrets blanched, being first boil'd, a little claret-wine, and serve them on sippets with some slic't orange, lemon, barberries, grapes or gooseberries.

_To Make a Hash of raw Beef._

Mince it very small with some beef-suet or lard, and some sweet herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion or two, stew all together in a pipkin, with some blanched chesnuts, strong broth, and some claret; let it stew softly the space of three hours, that it may be very tender, then blow off the fat, dish it, and serve it on sippets, garnish it with barberries, grapes, or gooseberries.

_To make a Hash of Beef otherways._

Take some of the buttock, cut it into thin slices, and hack them with the back of your knife, then fry them with sweet butter, and being fried put them into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet butter; being tender stewed serve them on fine sippets, with slic't lemon, grapes, barberries, or goosberries, and rub the dish with a clove of garlick.

_Otherways._

Cut some buttock-beef into thin slices, and hack it with the back of a knife, then have some slices of interlarded bacon; stew them together in a pipkin, with some gravy, claret-wine, and strong broth, cloves, mace, pepper, and salt; being tender stewed, serve it on French bread sippets.

_Otherways._

Being roasted and cold cut it into very fine thin slices, then put some gravy to it, nutmeg, salt, a little thin slic't onion, and claret-wine, stew it in a pipkin, and being well stewed dish it and serve it up, run it over with beaten butter and slic't lemon, garnish the dish with sippets, _&c._

_Carbonadoes of Beef, raw, roasted, or toasted._