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

Land Fowl._ Take boil'd prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar, boil it to an indifferent thickness and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl. _To boil Pigeons._ Take Pigeons, and when you have farsed and boned them, fry them in butter or minced lard, and put to them broth, pepper, nutmeg, slic't ginger, cinamon beaten, coriander seed, raisins of the sun, currans, vinegar, and serve them with this sauce, being first steep'd in it four or five hours, and well stewed down. Or you may add some quince or dried cherries boil'd amongst. In summer you may use damsins, swet herbs chopped, grapes, bacon in slices, white-wine. Thus you may boil any small birds, Larks, Veldifers, Black-birds, _&c._ _Pottage in the French Fashion._ Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a warm, and serve it on sippets. If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese. Otherways change the colour green, with juyce of spinage, and put to it almonds strained. _Pottage otherways in the French Fashion of Mutton, Kid, or Veal._ Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic't onions, white cabbidge, and salt; your pottage being almost boil'd, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat. _Pottage in the English Fashion._ Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also