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

otherways, with Muscles, Oysters, or Cockcles; or fried Wickles in Butter, and after stewed with Butter, white Wine, Nutmeg, a slic't Orange, and gravy._ Either boil the Fowl or roast them, boil them by themselves in water and salt, scum them clean, and put to them mace, sweet herbs, and onions chopped together, some white-wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a warm; dish up the fowls on fine sippets, or French bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten butter, and slic't lemon or orange. _Otherways in the French Fashion._ Half roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, & savory; mince all together with a handful of raisins of the Sun, put them into the pipkin with some mutton broth, some sack or white-wine, large mace, cloves, salt, and sugar. Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs and they will look green. Dish up the fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar. _To boil Goose-Giblets, or the Giblets of any Fowl._ Boil them whole, being finely scalded; boil them in water and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barberries or slic't lemon. Or you may for variety use the yolks of two or three eggs, beatten butter, cream, a little sack, and sugar, for lear. _Otherways._ Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt, being first finely scummed, put two or three whole onions, butter, and gooseberries, run it over with beaten butter, being first dished on sippetts; make a pudding in the