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

cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic't onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears'd, being first dryed. 2. For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron. 3. For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil'd in the foresaid broth. 4. Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil'd. 5. Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth. 6. Otherways, stewed oysters to garnish the carp, and some boil'd bottoms of artichocks, put them to the stewed oysters or skirrets being boil'd, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor. 7. Boil it as before, without fruit, and add to it capers, carrots in dice-work, mace, faggot of sweet herbs, slic't onions chopp'd with parsley, and boil'd in the broth then have boil'd colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, and the leire strained with yolks of eggs and white wine. _To make French Herb Pottage for Fasting Days._ Take half a handful of lettice, as much of spinage, half as much of Bugloss and Borrage, two handfuls of sorrel, a little