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

mace the space of 2 hours being very finely stewed, put them into beaten Butter, beaten with cream and yolks of eggs, then serve them upon fine thin toasts of French Bread. Or otherways, being stewed as aforesaid without eggs, cream, or butter, serve them as formerly. And these will serve for boil'd Chickens, or any kind of fowl for garnish. _To make a Bisk the best way._ Take a leg of Beef and a Knuckle of veal, boil them in two gallons of fair water, scum them clean, and put to them some cloves, and mace, then boil them from two gallons to three quarts of Broth; being boil'd strain it and put it in a pipkin, when it is cold, take off the fat and bottom, clear it into another clean pipkin; and keep it warm till the Bisk be ready. Boil the Fowl in the liquor of the Marrow-Bones of six peeping chickens, and six peeping pigeons in a clean pipkin, either in some Broth, or in water and salt. Boil the marrow by it self in a pipkin in the same broth with some salt. Then have pallats, noses, lips, boil'd tender, blancht and cut into bits as big as sixpence; also some sheeps tongues boil'd, blancht, larded, fryed, and stewed in gravy, with some chesnuts blanched; also some cocks combs boil'd and blanched, and some knots of Eggs, or yolks of hard eggs. Stew all the aforesaid in some rost mutton, or beef gravy, with some pistaches, large mace, a good big onion or two, and some salt. Then have lamb stones blancht and slic't, also sweet-breads of veal, and sweet-breads of lamb slit, some great oysters parboil'd, and some cock stones. Fry the foresaid materials in clarified butter, some fryed spinage, or Alexander leaves, & keep them warm in an oven, with some fried sausages made of minced bacon, veal, yolks of eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven in cauls of veal, and being baked and cold, slice it round, fry it, and keep it warm in the