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

peel with the chickens. _To boil a Capon or Chicken with divers compositions._ Take off the skin whole, but leave on the legs, wings, and head; mince the body with some beef suet or lard, put to it some sweet herbs minced, and season it with cloves, mace, pepper, salt, two or three eggs, grapes, gooseberries, or barberries, bits of potato or mushroms. In the winter with sugar, currans, and prunes, fill the skin, prick it up, and stew it between two dishes with large mace and strong broth, peices of artichocks, cardones, or asparagus, and marrow: being finely stewed, serve it on carved sippets, and run it over with beaten butter, lemon slic't, and scrape on sugar. _To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters._ The foresaid Fowls being parboil'd, and cleansed from the grounds, stew them finely; then take your Cardones being cleansed and peeled into water, have a skillet of fair water boiling hot, and put them therein; being tender boil'd, take them up and fry them in chopt lard or sweet butter, pour away the butter, and put them into a pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce of orange; stew all together, with some strained almonds, and some sweet herbs chopped, give them a warm, and serve your capon or chicken on sippets. Let them be fearsed, as you may see in the book of fearst meats, and wrap your fearst fowl in cauls of veal, half roast them, then stew them in a pipkin with the foresaid Cardones and broth. _To boil a Capon or Chicken in the _French_ Fashion, with Skirrets or _French_ Beans._ Take a capon and boil it in fair water with a little salt, and a faggot of tyme and rosemary bound up hard, some parsley and fennil-roots, being picked and finely cleansed, and two or three blades of large mace; being almost boil'd, put in two whole onions boil'd and strained with oyster liquor, a little verjuyce, grated bread, and some beaten pepper, give it a warm or two, and serve the