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

some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil'd and scummed: but put in more presently after your Beef is scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions, Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes _French_ Barley, or Lupins green or dry. Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, _&c._ Then next have divers Fowls; as first _A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks._ Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, _&c._ Then have _Bread_, _Marrow_, _Bottoms of Artichocks_, _Yolks of hard Eggs_, _Large Mace_, _Chesnuts boil'd and blancht_, _two Colliflowers_, _Saffron_. And stew these in a pipkin together, being ready clenged with some good sweet butter, a little white wine and strong broth. Some other times for variety you may use Beets, Potato's, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons. Now to dish your Olio, dish first your Beef, Veal or Pork; then your Venison, and Mutton, Tongues, Sausage, and Roots over all. Then next your largest Fowl, Land-Fowl, or Sea-Fowl, as first, a Goose, or Turkey, two Capons, two Pheasants, four Ducks, four Widgeons, four Stock-Doves, four Partridges, eight Teals, twelve Snites, twenty four Quailes, forty eight Larks, _&c._ Then broth it, and put on your pipkin of Colliflowers Artichocks, Chesnuts, some sweet-breads fried, Yolks of hard Eggs, then Marrow boil'd in strong broth or water, large Mace, Saffron, Pistaches, and all the aforesaid things being finely