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

pudding green, put juyce of spinage, if yellow, saffron. _Sauce._ Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans strained, muskefied bisket-bread, beaten into powder, sugar, and cloves, all boiled up as thick as water-grewel. _To roast a Hare with the skin on._ Draw a hare (that is, the bowels out of the body) wipe it clean, and make a farsing or stuffing of all manner of sweet herbs, as tyme, winter-savory, sweet Marjoram, and parsley, mince them very small, and roul them in some butter, make a ball thereof, and put it in the belly of the hare, prick it up close, and roast it with the skin and hair on it, baste it with butter, and being almost roasted flay off the skin, and stick a few cloves on the hare; bread it with fine grated manchet, flower, and cinamon, bread it good and thick, froth it up, and dish it on sauce made of grated bread, claret-wine, wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to an indifferency. _Several Sauces belonging to Rabits._ 1. Beaten butter, and rub the dish with a clove of garlick. 2. Sage and parsley minced, roul it in a ball with some butter, and fill the belly with this stuffing. 3. Beaten butter with lemon and pepper. 4. In the French fashion, onions minced small and fried, and mingled with mustard and pepper. 5. The rabits being roasted, wash the belly with the gravy of mutton, and add to it a slice or two of lemon. _To roast Woodcocks in the English Fashion._ First pull and draw them, then being washt and trust, roast them, baste them with butter, and save the gravy, then broil toasts and butter them; being roasted, bread them with bread and flower, and serve them in a clean dish on the toast and gravy. _Otherways in the French Fashion._ Being new and fresh kil'd that day you use them, pull, truss, & lard them with a broad piece of lard or bacon pricked over the breast: being roasted, serve them on broil'd toast, put in verjuyce,