193. _To boil a tame Duck._
Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.
194. _To boil Pigeons with Capers and Samphire._
Truss your Pigeons, and put them into a Pipkin with some Mutton broth
and white Wine, a bundle of sweet herbs, when they are boiled, lay them
into a Dish, then take some of the broth with some Capers and Limon
sliced, and some butter, heat these together and pour over them; then
fry thin slices of Bacon, and lay upon them, and some Samphire washed
from the Salt, and some slices of Limon; Garnish your Dish with the same
and serve it in.
195. _To boil Sausages._
Take two pounds of Sausages, and boil them with a quart of Claret Wine
and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
little Butter, when they are enough, serve them in with this Liquor and
some Mustard in Sawcers.
196. _To boil Goose Giblets.
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