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

oven with the foresaid fried things. _To make little Pies for the Bisk._ Mince a leg of Veal, or a leg of Mutton with some interlarded bacon raw and seasoned with a little salt, nutmeg, pepper, some sweet herbs, pistaches, grapes, gooseberries, barberries, and yolks of hard eggs, in quarters; mingle all together, fill them, and close them up; and being baked liquor them with gravy, and beaten butter, or mutton broth. Make the past of a pottle of flower, half a pound of butter, six yolks of eggs, and boil the liquor and butter together. _To make gravy for the Bisk._ Roast eight pound of buttock beef, and two legs of mutton, being throughly roasted, press out the gravy, and wash them with some mutton broth, and when you have done, strain it, and keep it warm in a clean pipkin for your present use. _To dish the Bisk._ Take a great eight pound dish, and a six penny french pinemolet or bread; chip it and slice it into large slices, and cover all the bottom of the dish; scald it or steep it well with your strong broth, and upon that some mutton or beef gravy; then dish up the fowl on the dish, and round the dish the fried tongues in gravy with the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks combs, and run them over the fowls with some of the gravy, and large mace. Then again run it over with fried sweetbread, sausage, lamb-stones, cock-stones, fried spinage, or alexander leaves, then the marrow over all; next the carved lemons upon the meat, and run it over with the beaten butter, yolks of eggs, and gravy beat up together till it is thick; then garnish the dish with the little pies, Dolphins of puff-paste, chesnuts, boiled and fried oysters, and yolks of hard eggs. _To Boil Chines of Veal._ First, stew them in a stewing pan or between two dishes, with some strong broth of either veal or mutton, some white wine, and some sausages made of minced veal or pork, boil up the chines,