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

former spices lightly, and work it up together, then lay it on the slices, and roul them up round with some caul of veal, beef, or mutton, bake them in a dish within the oven, or roast them, then put them in a pipkin with some butter, and saffron, or none; blow off the fat from the gravy, and put it to them, with some artichocks, potato's, or skirrets blanched, being first boil'd, a little claret-wine, and serve them on sippets with some slic't orange, lemon, barberries, grapes or gooseberries. _To Make a Hash of raw Beef._ Mince it very small with some beef-suet or lard, and some sweet herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion or two, stew all together in a pipkin, with some blanched chesnuts, strong broth, and some claret; let it stew softly the space of three hours, that it may be very tender, then blow off the fat, dish it, and serve it on sippets, garnish it with barberries, grapes, or gooseberries. _To make a Hash of Beef otherways._ Take some of the buttock, cut it into thin slices, and hack them with the back of your knife, then fry them with sweet butter, and being fried put them into a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet butter; being tender stewed serve them on fine sippets, with slic't lemon, grapes, barberries, or goosberries, and rub the dish with a clove of garlick. _Otherways._ Cut some buttock-beef into thin slices, and hack it with the back of a knife, then have some slices of interlarded bacon; stew them together in a pipkin, with some gravy, claret-wine, and strong broth, cloves, mace, pepper, and salt; being tender stewed, serve it on French bread sippets. _Otherways._ Being roasted and cold cut it into very fine thin slices, then put some gravy to it, nutmeg, salt, a little thin slic't onion, and claret-wine, stew it in a pipkin, and being well stewed dish it and serve it up, run it over with beaten butter and slic't