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

large mace, a raw chicken cut in pieces, some little bits of lard and bacon, the bones out, sweet herbs chopped, slic't lemon, or orange and butter; being full, close it up and bake it, and liquor it with butter and white-wine. _To bake Frogs._ Being flayed, take the hind legs, cut off the feet, and season them with nutmeg, pepper, and salt, put them in a pye with some sweet herbs chopped small, large mace, slic't lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and marrow; close it up and bake it; being baked, liquor it with butter, and juyce of orange, or grape-verjuyce. * * * * * * * * * SECTION XX. _To make all manner of Pottages for Fish-Days._ _French Barley Pottage._ Cleanse the barley from dust, and put it in boiling milk, being boil'd down, put in large mace, cream, sugar, and a little salt, boil it pretty thick, then serve it in a dish, scrape sugar on it, and trim the dish sides. _Otherways._ Boil it in fair water, scum it, and being almost boil'd, put to it some saffron, or disolved yolks of eggs. _To make Gruel Pottage the best way for service._ Pick your oatmeal, and boil it whole on a stewing fire; being tender boil'd, strain it through a strainer, then put it into a clean pipkin with fair boiling water, make it pretty thick of the strained oatmeal, and put to it some picked raisins of the sun well washed, some large mace, salt, and a little bundle of sweet herbs, with a little rose-water and saffron; set it a stewing on a fire of charcoal, boil it with sugar till the fruit be well allom'd, then put to it butter and the yolks of three or four eggs strained. _Otherways._ Good herbs and oatmel chopped, put them into boiling liquor in a pipkin, pot, or skillet, with some salt, and being boil'd put to it butter. _Otherways._ With a bundle of sweet herbs and oatmeal chopped, some onions and salt, seasoned as before with