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

& set them by. Next boil'd chesnuts and pistaches, and set them by. Then have skirrets boil'd, peeled, and laid in batter. Then have prawns boil'd and picked, and set by in batter also, oysters parboil'd and cockles, eels cut in pieces being flayed, and yolks of hard eggs. Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also. Then have artichocks and potatoes ready to fry in batter, being boil'd and cleansed also. Then have balls of parmisan, as big as a walnut, made up and dipped in batter, and some balls of almond paste. These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven to warm; the sauce being boil'd up, pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it. _Otherways._ Boil ten eggs hard, and part them in halves long ways, take out the yolks, mince them, and put to them some sweet herbs minc'd small, some boil'd currans, salt, sugar, cinamon, the yolks of two or three raw eggs, and some almond paste, (or none) mix all together, and fill again the whites, then lay them in a dish on some butter with the yolks downwards, or in a patty-pan, bake them, and make sauce of verjuyce & sugar, strained with the yolk of an egg and cinamon, give it a walm, and put to it some beaten butter; being dished, serve them with fine carved sippets, slic't orange, and sugar. _To make a great compound Egg, as big as twenty Eggs._ Take twenty eggs, part the whites from the yolks, and strain the whites by them selves, and the yolks by themselves; then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boil'd hard, put it in another bladder, and the