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

scum them, and put in two or three blades of large mace, a few cloves, oyster or caper liquor with a little salt; and being finely boil'd down put in some good mutton or beef-gravy; and a quarter of an hour before you dish them, have all manner of sweet herbs pickt and stript, as tyme, sweet marjoram, savory, parsley, bruised with the back of a ladle, and give them two or three walms on the fire in the broth; then dish the chines in thin slices of fine French bread, broth them, and lay on them some boiled beef-marrow, boil'd in strong broth, some slic't lemon, and run all over with a lear made of beaten butter, the yolk of an egg or two, the juyce of two or three oranges, and some gravy, _&c._ _To boil or stew any Joynt of Mutton._ Take a whole loin of mutton being jointed, put it into a long stewing pan or large dish, in as much fair water as will more than half cover it, and when it is scum'd cover it; but first put in some salt, white wine, and carrots cut into dice-work, and when the broth is half boiled strain it, blow off the fat, and wash away the dregs from the mutton, wash also the stew-pan or pipkin very clean, and put in again the broth into the pan or pipkin, with some capers, large mace, and carrots; being washed, put them in again, and stew them softly, lay the mutton by in some warm place, or broth, in a pipkin; then put in some sweet herbs chopped with an onion, and put it to your broth also, then have colliflowers ready boild in water and salt, put them into beaten butter with some boil'd marrow: then the mutton and broth being ready, dissolve two or three yolks of eggs, with white wine, verjuyce, or sack, and give it a walm or two; then dish up the meat, and lay on the colliflowers, gooseberries, capers, marrow, carrots, and grapes or barberries, and run it over with beaten