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

a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic't lemon, grapes, barberries, or gooseberries and butter, close up the dish, and being almost baked, liquor it with white wine, butter, and sugar, and ice it. _Made Dish in Paste of two Rabits, with sweet liquor._ Take the rabits, flay them, draw them and cut them into small pieces as big as a walnut, then wash and dry them with a clean cloth, and season them with pepper, nutmeg, and salt; lay them on a bottom of paste, also lay on them dates, preserved lettice stalks, marrow, large mace, grapes, and slic't orange or lemon, put butter to it, close it up and bake it, being baked, liquor it with sugar, white-wine and butter; or in place of wine, grape-verjuyce, and strained yolks of raw eggs. In winter bake them with currans, prunes, skirrets, raisins of the sun, _&c._ _A made Dish of Florentine, or a Partridge or Capon._ Being roasted and minced very small with as much beef-marrow, put to it two ounces of orangado minced small with as much green citron minced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puff paste; when it is baked, open it, and put in half a grain of musk or ambergriese, dissolved with a little rose-water, and the juyce of oranges, stir all together amongst the meat, cover it again, and serve it to the table. _To make a Florentine, or Dish, without Paste, or on Paste._ Take a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, some beaten nutmeg, pepper, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dish without paste,