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

Venison, Land, or Sea Foul._ Mince them with beef-suet or lard, and season them with pepper, cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks of eggs, grated cheese, salt, _&c._ Other stuffings or forcings of grated cheese, calves brains, or any brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains, with some beaten nutmeg, pepper, salt, ginger, cloves, saffron, sweet herbs, eggs, Gooseberries, or grapes. Other forcing of calves udder boiled and cold, and stamped with almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt, raw eggs, and some marrow or butter, _&c._ _Other Stuffings of Puddings._ Take rice flower, strain it with Goats milk or cream, and the brawn of a poultry rosted, minced and stamped, boil them to a good thickness, with some marrow, sugar, rosewater and some salt; and being cold, fill your poultry, either in cauls of veal or other Joynts of meat, and bake them or boil them in bags or guts, put in some nutmeg, almond past, and some beaten mace. _Other stuffings of the brawn of a Capon, Chickens, Pigeons, or any tender Sea Foul._ Take out the meat, and save the skins whole, leave on the legs and wings to the skin, and also the necks and heads, and mince the meat raw with some interlarded bacon, or beef-suet, season it with cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of eggs grated, parmisan or none, fill the body, legs, and neck, prick up the back, and stew them between two dishes with strong broth as much as will cover them, and put some bottoms of artichocks, cordons, or boil'd sparagus, goosberries, Barberries, or grapes being boil'd, put in some grated permisan, large mace, and saffron, and serve them on fine carved sippets, garnish the dish with roast turnips, or roast onions, cardons, and mace, _&c._ _Other forcing of Livers of Poultry, or Kid or Lambs._ Take the Liver raw, and cut it into little bits like dice, and as much interlarded bacon cut in the same form, some sweet herbs chopped small amongst;