Books Index  ~  Accomplisht Cook or The Art & Mystery of Cookery by Robert May

To make all manner of forc’t meats, or stuffings for any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks; or for any Poultry or Fowl whatsoever, boil’d, rost, stewed, or baked; or boil’d in bags, round like a quaking Pudding in a napkin.

To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper.

Take a leg of Veal, and take out the meat, but leave the skin and knuckle whole together, then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of garlic, and some three or four yolks of hard eggs whole or in quarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boil it in a pipkin with two gallons of fair water, and some white wine, being scummed and almost boil’d take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them well together; then have some fried tost of manchet or roles finely carv’d. The leg being finely boil’d, dish it on French bread, and fried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.

You may add sometimes balls of the same meat.

Garnish.

For your Garnish you may use Chesnuts, Artichock, pistaches, pine-apple-seed and yolks of hard eggs in halves or potato’s.

Otherwhiles: Quinces in quarters, or pears, pippins gooseberries, grapes, or barberries.

To force a breast of Veal.

Mince some Veal or Mutton with some beef-suet or fat bacon, and some sweet herbs minced also, and seasoned with some cloves, mace, nutmeg, pepper, two or three raw eggs and salt: then prick it up, the breast being filled at the lower end, and stew it between two dishes with some strong broth, white wine, and large mace, then an hour after have sweet herbs picked and stripped, time, sorrel, parsley, sweet Marjoram bruised with the back of a ladle, and put it into your broth with some beef-marrow, and give it a warm; then dish up your breast of Veal, on fine sippets finely carved, broth it, and lay on slic’t lemons, marrow, mace and barberries, and run it over with beaten butter.

If you will have the broth yellow, put saffron into it.

To boil a breast of Veal otherwise.

Make a Pudding of grated manchet, minced suet, and minced Veal, season it with nutmeg, pepper, and salt, three or four eggs, cinamon, dates, currans, raisins of the Sun, some grapes, sugar, and cream, mingle them all together, and fill the breast; prick it up, and stew it between two dishes, with white wine and strong broth, mace dates, marrow, and being finely stewed, serve it on sippets, and run it over with beaten butter, lemon, Barberries, or grapes.

Sometimes thick it with some almond milk, sugar, and cream.

To Boil a breast of Veal in another manner.

Joint it well, and perboil it a little, then put it in a stewing pan or deep dish with some strong broth; and a bundle of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three   cloves, some capers, samphire, salt, some yolks of hard eggs, and white-wine; stew all these well together, and being boil’d and tender, serve it on fine carved sippets, and broth it. Then have some fried sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fried parsley.

Thus you may boil a Rack or Loin.