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

ginger, some salt butter, a little time and other sweet herbs finely minced, and two or three blades of mace, stew it the space of two hours leisurely; and a little before you dish it, take the yolks of six new laid eggs and dissolve them with some grapes, verjuyce, or wine vinegar, give it a warm or two on the fire, till the broth be somewhat thick, then put it in a clean dish, with salt about the dish, and serve it hot. _A Rabit hashed otherways._ Stew it between two dishes in quarters, as the former, or in peices as long as your finger, with some strong broth, mace, a bundle of sweet herbs, and salt; Being well stewed, strain the yolks of two hard eggs with some of the broth, and put it into the broth where the Rabit stews, then have some cabbidge lettice boiled in water; and being boild squeeze away the water, and put them in beaten Butter, with a few raisins of the Sun boiled in water also by themselves; or in place of lettice use white endive. Then being finely stewed, dish up the rabit on fine carved sippets, and lay on it mace, lettice in quarters, raisins, grapes, lemons, sugar, gooseberries, or barberries, and broth it with the former Broth. Thus chickens, or capons, or partridg, and strained almonds in this Broth for change. To hash a Rabit otherways, with a forcing in his belly of minced sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and fill his belly. _To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips._ Boil either the rabits or fowls in water and salt, or strained oatmeal and salt. Take turnips, cut them in slices, and after cut them like small lard an inch long, the quantity of a quart, and put them in a pipkin with a pound of Butter, three or four spoonfulls of strong Broth, and a quarter of a pint of wine vinegar, some pepper and ginger, sugar and salt; and let them stew leisurely with some