186. _To hash Calves Tongues._
Boil them tender and pill them, then lard them with Limon Pill, and lard
them also with fat Bacon, then lay them to the Fire and half rost them;
then put them in a Pipkin with Claret Wine, whole Spice and sliced
Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
boil all together and serve them in upon Toasts. Thus you may do with
Sheeps Tongues also.
187. _To boil a Capon._
Take strong Mutton Broth, and truss a Capon, and boil him in it with
some Marrow and a little Salt in a Pipkin, when it is tender, then put
in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
stoned and sliced, Potato Roots boiled and blanched, large Mace and
Nutmeg sliced, boil all these together with a quarter of a pint of
Verjuyce, then dish the Capon, and add to the Broth the yolks of six
Eggs beaten with Sack, and so serve it; garnish dish with several sorts
of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
upon every slice.
188. _To boil a Capon with Rice._
Truss your Capon and boil him in water and salt, then take a quarter of
a pound of Rice, first boiled in Milk, and put in with some whole Spice
and a little Salt, when it is almost enough put in a little Rosewater,
and half a pound of Almonds blanched and beaten, strain them in, and put
in some Cream and Sugar, then when your Capon is enough, lay it in a
dish, and pour the Broth thereon; garnish your Dish as you please, and
serve it in.
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