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

the broth, and being cold take off the top and bottom, and put it into a pipkin with whole cinamon, ginger, slic't and quartered nutmeg, two or three blades of large mace, salt, three pints of white-wine, and half a pint of grape-verjuyce or rose vinegar, two pound and a half of sugar, the whites of ten eggs well beaten to froth, stir them all together in a pipkin, being well warmed and the jelly melted, put in the eggs, and set it over a charcoal-fire kindled before, stew it on that fire half an hour before you boil it up, and when it is just a boiling take it off, before you run it let it cool a little, then run it through your jelly bag once or twice; then the pallets being tender boild and blanched, cut them into dice-work with some lamb-stones, veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks all cut into dice-work, preserved barberries, or calves noses, and lips, preserved quinces, dryed or green neats tongues, in the same work, or neats feet, all of these together, or any one of them; boil them in white-wine or sack, with nutmeg, slic't ginger, coriander, caraway, or fennil-seed, make several beds, or layes of these things, and run the jelly over them many times after one is cold, according as you have sorts of colours of jellies, or else put all at once; garnish it with preserved oranges, or green citron cut like lard. _To bake Beef-Pallets._ Provide pallets, lips, and noses, boild tender and blanched, cock-stones, and combs, or lamb stones, and sweet-breads cut into pieces, scald the stones, combs, and pallets slic't or in pieces as big as the lamb stones, half a pint of great oysters parboil'd in their own liquor, quarter'd dates, pistaches a handful, or pine kernels, a few pickled broom buds, some fine interlarded bacon slic't in thin slices being also scalded, ten chestnuts roasted & blanched; season all these together with salt, nutmeg, and a good quantity of large mace, fill the pie, and put to it good butter, close