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

interlarded bacon, and of a leg of mutton, finely hack'd with the back of a knife, fry them all together with some butter, and being finely fried, put out the butter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick, and then run it over with butter, juyce of orange; and salt about the dish. _To make a Pottage of Beef Pallets._ Take beef pallets that are tender boi'd and blanched, cut each pallet in two pieces, and set them a stewing between two dishes with a fine piece of interlarded bacon, a handful of champignions, and five or six sweet-breads of veal, a ladle full of strong broth, and as much mutton gravy, an onion or two, two or three cloves, a blade or two of large mace, and an orange; as the pallets stew make ready a dish with the bottoms and tops of French bread slic't and steeped in mutton gravy, and the broth the pallets were stewed in; then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets: and when the pallets, marrow, sweet-breads and the rest are enough, take out the bacon, onions, and spices, and dish up the aforesaid materials on the dish of steeped bread, lay the marrow uppermost in pieces, then wring on the juyce of two or three oranges, and serve it to the table very hot. _To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks._ Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens & pigeon peepers scalded, drawn, and trust; set them, and lard half of them; then have the lamb-stones, parboil'd and blanched, as also the combs, and