Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.
66. To dry a Goose.
Take a fair fat Goose, and powder it about a Month or thereabouts, then hang it up in a Chimney as you do Bacon, and when it is throughly dry, boil it well and serve it to the Table with some Mustard and Sugar, Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.
67. To dress Sheeps Tongues with Oysters.
Take your Sheeps Tongues about six of them, and boil them in water and salt till they be tender, then peel them, and slice them thin, then put them into a Dish with a quart of great Oisters; a little Claret wine and some whole Spice, let them stew together a while, then put in some Butter and the yolks of three Eggs well beaten, shake them well together, then lay some Sippets into a Dish, and put your Tongues upon them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and serve it in.
68. To make a Neats-tongue Pie.
Let two small Neats tongues or one great one be tenderly boiled, then peel them and slice them very thin, season them with Pepper and Salt, and Nutmeg; then having your Paste ready laid into your baking-pan, lay some Butter in the bottom, then lay in your Tongues, and one pound of Raisins of the Sun, with a very little Sugar, then lay in more butter, so close it and bake it, then cut it up, and put in the yolks of three Eggs, a little Claret Wine and Butter, stir it well together, and lay on the Cover, and serve it; you may add a little Sugar if you please.
69. A Capon with white Broth.
Take a large Capon, and draw him, and truss him, and boil him in water and a little salt, with some whole Spice:
When you think it is almost enough, put in one pound of Currans well washed and picked, four Ounces of Dates stoned and diced thin, and when they have boiled enough, put in half a pound of sweet Almonds blanched and beaten fine with Rose-water, strain them in with some of the Liquor, then put in some Sack and Sugar; then lay some thin slices of white bread into a deep Dish, and lay your Capon in the midst, then pour your Broth over it.