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

parmisan, some cinamon, cloves, saffron, pepper, currans, raw eggs, and grated bread: Make your pasties, and boil them in strong broth, cream, milk, or almond-milk: thus you may do any fish. Serve them with sugar, cinamon, and grated cheese. __Tortelleti_, of green Pease, French Beans, or any kind of Pulse green or dry._ Take pease gren or dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and some cheese-curds stamped. Then make paste, and make little pasties, boil them in broth, or as beforesaid, and serve them with sugar, cinamon, and grated cheese in a fine clean dish. _To boil a Capon or chicken with Colliflowers in the French Fashion._ Cut off the buds of your flowers, and boil them in milk with a little mace till they be very tender; then take the yolks of 2 eggs, strain them with a quarter of a pint of sack; then take as much thick butter, being drawn with a little vinegar and a slic't lemon, brew them together; then take the flowers out of the milk, and put them into the butter and sack: then dish up your Capon, being tender boil'd, upon sippets finely carved, and pour on the sauce, and serve it to the Table with a little salt. _To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion._ Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs, mingle all together with grapes, gooseberries, barberries, or red currans, and sugar, or none, some pine-apple-seed, or pistaches; fill the fowl, and stew it in a stewing-pan with some strong