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

the yolks of six or seven eggs with a little cream, and stir all together; give them a warm, and dish up the capon or chicken, then pour on the rice being seasoned with sugar and salt, and serve it on fine carved sippets. Garnish the dish with scraped sugar, orange, preserved barberries, slic't lemon, or pomegranate kernels, as also the Capon or chicken, and marrow on them. _Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._ Take a leg of veal and soak it in fair water, the blood being well soaked from it, and white, boil it, but first stuff it with parsley and other sweet herbs chopped small, as also some yolks of hard eggs minced, stuff it and boil it in water and salt, then boil the bacon by it self either stuffed or not, as you please; the veal and bacon being boil'd white, being dished serve them up, and lay the bacon by the veal with the rinde on in a whole piece, or take off the rinde and cut it in four, six, or eight thin slices; let your bacon be of the ribs, and serve it with parsley strowed on it, green sauce in saucers, or others, as you may see in the Book of Sauces. _Cold otherways._ Boil any of the meats, poultry, or birds abovesaid with the ribs of bacon, when it is boil'd take off the rind being finely kindled from the rust and filth, slice it into thin slices, and season it with nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten, with fine sugar amongst them, sprinkle over all rose vinegar, and put some of the slices into your boild capon or other fowl, lay some slices on it, and lay your capon or other fowl on some blank manger in a clean dish, and serve it cold. _To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the _French_ Fashion, with green