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

pipkin or deep dish, with some salt, gravy, white-wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers; being stewed down, bruse some parsley, and put to it some beaten cloves and mace, and serve it on sippets. Divers made Dishes or _Capilotado's_. _First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other Fowls._ Boil a pound of rice in mutton broth, put to it some blanched chesnuts, pine apple-seeds, almonds or pistaches; being boil'd thick, put to it some marrow or fresh butter, salt, cinamon, and sugar; then cut your veal into small bits or peices, and break up the fowl; then have a fair dish, and set it on the embers, and put some of your rice, and some of the meat, and more of the rice and sugar, and cinamon, and pepper over all, and some marrow. __Capilotado_, in the _Lumbardy_ fashion of a Capon._ Boil rice in mutton broth till it be very thick, and put to it some salt and sugar. Then have also some Bolonia Sausages boil'd very tender, minced very small, or grated, and some grated cheese, sugar, and cinamon mingled together; then cut up the boil'd or roast capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top of all, and set it on the embers, and cover it, or in a warm oven. __Capilotado_ of Pigeons or wild Ducks, or any Land or Sea Fowls roasted._ Take a pound of almond-paste, and put to it a Capon minc't and stamped with the almonds, & some crums of manchet, some sack or white-wine, three pints of strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves, then have roast Pigeons,