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

and put in the abovesaid materials; put to it also some custard-stuff made of good cream, ten eggs, and but three whites, sugar, salt, rose-water, and some dissolved musk; bake it and stick it with slic't dates, canded pistaches, and scrape fine sugar on it. Otherways, boil the udder very tender, & being cold slice it into thin slices, as also some thin slices of parmisan & interlarded bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg, sugar, rose-water, and some butter, make three bottoms of the aforesaid things in a dish, patty-pan, or pie, with a cut cover, and being baked, scrape sugar on it, or rice it. _Otherways to eat hot._ Take an Udder boil'd and cold, slice it into thin slices, and season it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans among the slices and fill the pie; put some dates on the top, large mace, barberries, or grapes, butter, and the marrow of 2 marrow-bones, close it up and bake it, being baked ice it; but before you ice it, liquor it with butter, verjuyce and sugar. _To stew Calves or Neats Feet._ Boil and blanch them, then part them in halves, and put them into a pipkin with some strong broth, a little powder of saffron, sweet butter, pepper, sugar, and some sweet herbs finely minced, let them stew an hour and serve them with a little grape verjuyce, stewed among them. Neats feet being soust serve them cold with mustard. _To make a fricase of Neats-Feet._ Take them being boild and blancht, fricase them with some butter, and being finely fried make a sauce with six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and salt. _Otherways._ First bone and prick them clean, then being boiled, blanched, or cold, cut them into gubbings, and put them in a frying-pan with a ladle-full of strong broth, a piece of butter, and a little salt; after they have fried awhile, put to them a little chopt parsley, green chibbolds, young spear-mint, and tyme, all shred very small, with a little beaten