_
Truss your Rabbit whole, and boil it in some Mutton Broth till it be
tender;
Then take a pint of White Wine, and a good handful of Spinage chopped,
the yolks of hard Eggs cut in quarters, put these to the Rabbit with
some large Mace; a Fagot of sweet Herbs and a little Salt and some
Butter, let them boil together a while, then take your Rabbet and lay it
in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
scalded with Sugar, and pour your Broth over it.
191. _To boil a Rabbit with Claret Wine._
Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.
192. _To boil a wild Duck._
Truss and parboil it, then half rost it, then carve it, and save the
Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
Claret Wine, and a little Salt, put your Duck with all the forenamed
things into it, and let them boil till it be enough, then put in butter
and sugar, and serve it in upon Sippets.
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