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

cock-stones, next have interlarded bacon, and sage; but first spit the birds on a small bird-spit, and between each chicken or pigeon put on first a slice of interlarded bacon, and a sage leaf, then another slice of bacon and a sage leaf, thus do till all the birds be spitted; thus also the sweet-breads, lamb-stones, and combs, then the oysters being parboild, lard them with lard very small, and also a small larding prick, then beat the yolks of two or 3 eggs, and mix them with a little fine grated manchet, salt, nutmeg, time, and rosemary minced very small, and when they are hot at the fire baste them often, as also the lambstones and sweet-breads with the same ingredients; then have the bottoms of artichocks ready boil'd, quartered, and fried, being first dipped in butter and kept warm, and marrow dipped in butter and fried, as also the fowls and other ingredients; then dish the fowl piled up in the middle upon another roast material round about them in the dish, but first rub the dish with a clove of garlick: the pallets by themselves, the sweet-breads by themselves, and the cocks stones, combs, and lamb-stones by themselves; then the artichocks, fryed marrow, and pistaches by themselves; then make a sauce with some claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or quartered onion, an anchove or two dissolved, and a little sweet butter, give it a warm or two, and put to it two or three slices of an orange, pour on the sauce very hot, and garnish it with slic't oranges and lemons. The smallest birds are fittest for this dish of meat, as wheat-ears, martins, larks, ox-eyes, quails, snites, or rails. _Oxe Pallets in Jellies._ Take two pair of neats or calves feet, scald them, and boil them in a pot with two gallons of water, being first very well boned, and the bone and fat between the claws taken out, and being well soaked in divers waters, scum them clean; and boil them down from two gallons to three quarts; strain