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

raisins only. _To stew a Chine of Mutton or Veal._ Put it in a pipkin with strong broth and white wine; and when it boils scum it, and put to some oyster-liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of large mace, a whole onion, with some interlarded bacon cut into dice work, some chesnuts, and some capers, then have some stewed oysters by themselves, as you may see in the Book of Oysters. The chines being ready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on fine sippets; broth it, and garnish the chines with stewed oysters; chesnuts, mace, slic't lemon and some fried oysters. _To make a dish of Steaks, stewed in a Frying pan._ Take them and fry them in sweet butter; being half fried, put out the butter, & put to them some good strong ale, pepper, salt, a shred onion, and nutmeg; stew them well together, and dish them on sippets, serve them and pour on the sauce with some beaten butter, _&c._ _To make stewd Broth._ Take a knuckle of veal, a joint of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, scum them when they boil, and put to them a bundle of sweet herbs bound up hard and close; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and currans boil'd and strain'd; then put in some whole raisins, currans, some good damask prunes, and boil not the fruit too much, about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and barberries; garnish the meat in the dish