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

a capon rost or boil'd; mince it, and stamp it in a mortar, with marchpane past, cream, yolks of hard eggs, muskefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, beaten cinamon, saffron, some raw yolks of eggs, and currans: fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones, fried with some mace, marrow, and grapes, sparagus, or artichocks, and skirrets, the manchets being well boil'd, and your chickens finely stewed, serve them in a fine dish, the manchets in the middle, and the sweetbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, creams, sugar, and beaten butter. Garnish your dish with marrow, pistaches, artichocks, puff paste, mace, dates, pomegranats, or barberries, and slic't lemon. _Another forc't dish._ Take two pound of beef-marrow, and cut it as big as great dice, and a pound of Dates, cut as big as small Dice; then have a pound of prunes, and take away the out-side from the stones with your knife, and a pound of Currans, and put these aforesaid in a Platter, twenty yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle all together. Then have the yolks of twenty eggs more, strain them with Rose-water, a little musk and sugar, fry them in two pancakes with a little sweet butter fine and yellow, and being fried, put one of them in a fair dish, and lay the former materials on it spread all over; then take the other, and cut it in long slices as broad as your little finger, and lay it over the dishes like a lattice window, set it in the Oven, and bake it a little, then fry it, _&c._ Bake it leisurely. _Another forc't fryed Dish._ Make a little past with yolks of eggs, flower, and boiling liquor. Then take a quarter