_
Take Calves feet tenderly boiled, and slit them in the middle, then put
them in a Dish with sweet Butter, Parsley and Onions chopped a little
Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
let all these stew together till they are enough, then lay your Calves
feet in a Dish, and pour the Sauce over them, then strew some raw
Parsley and hard Eggs chopped together over them with slices of Limon
and Barberries.
205. _To hash Neats tongues._
Boil them and blanch them, and slice them thin then take Raisins of the
Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
wine with a little salt; boil all these together with some sweet butter,
verjuice and sugar; when they are enough, serve them in and thicken the
Sauce with yolks of Eggs; garnish your Dish with Barberries.
206. _Another way to hash Neats Tongues._
Boil Neats Tongues very tender, peel them and slice them thin, then take
strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
boil all these together with some butter till they be enough; garnish
your Dish as before.
207. _To boil Chickens in white-broth._
Take three Chickens and truss them, then take two or three blades of
Mace, as many quartered Dates, four or five Lumps of Marrow, a little
Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
a Pint of Sack, first boil your Chickins in Mutton broth, and then add
these things to them, and let them boil till they are enough, then lay
your Chickens in a Dish, and strain some Almonds blanched and beaten
into it, serve it upon Sippets of French Bread; garnish your Dish with
hard Eggs and Limons.
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