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

pears, a little white wine, some gravy, marrow, and some marigold flowers; being finely stewed, serve it on carved sippets, and broth it, lay on it slic't lemon, and scalded gooseberries or barberries. _To boil a Lambs Head otherways._ Make a forcing or pudding of the brains, being boil'd and cold cut them into bits, then mince a little veal or lamb with some beef-suet, and put to it some grated bread, nutmeg, pepper, salt, some sweet herbs minced, small, and three or four raw eggs, work all together, and fill the head with this pudding, being cleft, steeped, and after dried in a clean cloth, stew it in a stewing-pan or between two dishes with some strong broth; then take the remainder of this forcing or pudding, and make it into balls, put them a boiling with the head, and add some white-wine, a whole onion, and some slic't pipins or pears, or square bits like dice, some bits of artichocks, sage-leaves, large mace, and lettice boil'd and quartered, and put in beaten butter; being finely stewed, dish it up on sippets, and put the balls and the other materials on it, broth it and run it over with beaten butter and lemon. * * * * * * * * * SECTION IV. _The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them._ _Divers ways of breading or dredging of Meats and Fowl._ 1. Grated bread and flower. 2. Grated bread, and sweet herbs minced, and dried, or beat to powder, mixed with the bread. 3. Lemon in powder, or orange peel mixt with bread and flower, minced small or in powder. 4. Cinamon, bread, flour, sugar made fine or in powder. 5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar. 6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but first baste it with the jucye of lemons, or oranges, and the yolks of eggs. 7. Bread, sugar, and salt mixed together. _Divers Bastings for roast Meats._ 1.