The accomplisht cook: or, The art & mystery of cookery

neck, as you may see in the Book of all manner of Puddings and Farsings, _&c._ _Otherways._ Boil them with some white-wine, strong broth, mace, slic't ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets being finely dished on sippets, put on the stewed turnips, being thickned with eggs, verjuyce, sugar, and lemon, _&c._ _To bake Goose Giblets, or of any Fowl, several ways for the Garnish._ Take Giblets being finely scalded and cleansed, season them lightly with pepper, salt, and nutmeg, and put them into a Pye, being well joynted, and put to them an onion or two cut in halves, and put some butter to them, and close them up, and bake them well, and soak them some three hours. _Sauce for green-Geese._ 1. Take the juyce of sorrell mixed with scalded goose-berries, and served on sippets and sugar with beaten butter, _&c._ _Otherways._ 2. Their bellies roasted full of gooseberies, and after mixed with sugar, butter, verjuyce, and cinamon, and served on sippets. _To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue._ Minced capon or veal, _&c._ dried Tongues in thin slices, lettice shred small as the tongue, olives, capers, mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled oysters, taragon. _How to dish it up._ Any of these being thin sliced, as is shown above said, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it self, broom-buds by it self, pickled mushrooms by themselves, or any of the materials abovesaid. Garnish the dish with oranges and lemons in quarters or slices, oyl and vinegar beaten together, and poured over all, _&c._ _To boil all manner of Land Fowl, as followeth._ Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts, Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes, Veldifers, Snites, Wheatears, Larks, Sparrows, and the like. _Sauce for the