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

broth, dates, currans, sugar, salt, lemons, and barberries. _&c._ _Other forcing for rost or boil'd, or baked Legs of any meat, or any other Joint or Fowl._ Mince a Leg of Mutton with beef-suet, season it with cloves, mace, pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds and eggs; and fill your leg of Mutton, _&c._ Then for sauce for the aforesaid, if baked, bake it in an earthen pan or deep dish, and being baked, blow away the fat, and serve it with the gravy. If rost, save the gravy that drops from it, and put to it slic't lemon or orange. If boil'd, put capers, barberries, white-wine, hard eggs minced, beaten Butter, gravy, verjuyce and sugar, _&c._ _Other forcing._ Mince a leg of mutton or lamb with beef-suet, and all manner of sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with half the meat: than make the rest into little cakes as broad as a shilling, and put them in a pipkin, with strong mutton broth, cloves, mace, vinegar, and boil the leg, or bake it, or rost it. _Forcing in the Spanish Fashion in balls._ Mince a leg of mutton with beef suet and some marrow cut like square dice, put amongst some yolks of eggs, and some salt and nutmeg; make this stuff as big as a tennis ball, and stew them with strong broth the space of two hours; turn them and serve them on toasts of fine manchet, and serve them with the palest of the balls. _Other manner of Balls._ Mince a leg of Veal very small, yolks of hard eggs, and the yolks of seven or eight raw eggs, some salt, make them into balls as big as a walnut, and stew them in a pipkin with some mutton broth, mace, cloves, and slic't ginger, stew them an hour, and put some marrow to them, and serve them on sippets, _&c._ _Other grand or forc't Dish._ Take hard eggs, and part the yolks and whites in halves, then take the yolks and mince them, or stamp them in a