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

of Claret Wine and Sugar, then dish up your meat on fine sippits, and broth it. Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and Sugar. You may add to the former Broth, Fennel-roots and Parsley roots tied up in a bundle. _Stewed Broth new Fashion._ Otherways for change; take two Joints of Mutton, Rack and Loin, being half boiled and scummed, take up the Mutton, and wash away the dregs from it, strain the broth, and blow away the fat, then put to the broth in a pipkin a bundle of sweet Herbs bound up hard, and some Mace, and boil in it also a pound of Raisins of the Sun being strained, a pound of Prunes whole, with Cloves, Pepper, Saffron, Salt, Claret, and Sugar: stew all well together, a little before you dish out your broth, put in your meat again, give it a warm, and serve it on fine carved sippits. _To stew a Loin or Rack of Mutton, or any Joint otherways._ I. Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the space of two hours, turn them now and then, and serve them on sippets. II. Otherways for change, being half boiled, chop some sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon. III. Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic't Lemon and beaten butter. IV. Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger. V. Sometimes to the first plain way, put Capers, pickled Cucumbers, Samphire, _&c._ VI. Otherways, stew it between two dishes with fair water, and when it boils, scum it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered