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

some cut like little dice. Again fry some Spinage and Parsley, _&c._ These forefaid materials being ready, have some _French_ bread in the bottom of your dish. Then dish on it your Chickens, and Pidgeons, broth it; next your Quaile, then Sweet breads, then your Pullets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten butter, &c. 1. For variety, Clary fryed with yolks of Eggs. 2. Knots of Eggs. 3. Cocks Stones. 4. Cocks Combs. 5. If white, strained Almonds, with some of the broth. 6. Goosberries or Barberries. 7. Minced meat in Balls. 8. If green, Juyce of Spinage stamped with manchet, and strained with some of the broth, and give it a warm. 9. Garnish with boiled Spinage. 10. If yellow, yolks of hard Eggs strained with some Broth and Saffron. And many other varieties. _A Bisk otherways._ Take a Leg of Beef, cut it into two peices, and boil it in a gallon or five quarts of water, scum it, and about half an hour after put in a knuckle of Veal, and scum it also, boil it from five quarts to two quarts or less; and being three quarters boil'd, put in some Salt, and some Cloves, and Mace, being through boil'd, strain it from the meat, and keep the broth for your use in a pipkin. Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and salt three of them, and the other leave for garnish, to be boil'd in strong broth; and laid on the top of the Bisk when it is dished. Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons, Plovers, Quails, Larks. Then have a Joint of Mutton made into balls with sweet Herbs, Salt, Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and Pistaches, boil'd in Broth, with some interlarded Bacon,