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

liver minced, and then have some yolks of eggs dissolved with some vinegar & some grated nutmeg, put it to the other ingredients, and stir them together, and dish the fowl on fine sippets, and pour on the sauce and some slic't lemon, grapes, or barberries, and run it over with beaten buter. _To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper, Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls, Curlew, Teels, Ruffs,_ &c. Stuff either the skin with his own meat, being minced with lard or beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and parboil'd oysters; mix all together, fill the skin, and prick it fast on the back, boil it in a large stewing pan or deep dish, with some strong broth, claret or white-wine, salt, large mace, two or three cloves, a bundle of sweet herbs, or none, oyster-liquor and marrow, stew all well together. Then have stewed oysters by themselves ready stewed with an onion or two, mace, pepper, butter, and a little white-wine. Then have the bottoms of artichocks put in beaten butter, and some boild marrow ready also; then again dish up the fowl on fine carved sippets, broth the fowl, & lay on the oysters, artichocks, marrow, barberries, slic't lemon, gooseberries, or grape; and garnish your dish with grated manchet strowed, and some oysters, mace, lemon, and artichocks, and run it over with beaten butter. Otherways bone it and fill the body with a farsing or stuffing made of minced mutton with spices, and the same materials as aforesaid. Otherways, Make a pudding and fill the body, being first boned, and make the pudding of grated bread, sweet herbs chopped; onions, minced suet or lard, cloves, mace, pepper, salt, blood, and cream; mingle all together, as beforesaid in all points. Or a bread pudding without blood or onions, and put minced meat to it, fruit, and sugar. Otherways, boil them in strong broth, claret-wine, mace, cloves, salt, pepper, saffron, marrow, minced, onions, and thickned with strained sweet-breads of veal; or hard eggs strained with broth, and garnished