Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic’t Lemon, Goosberries, and beaten Butter, boil’d Marrow, fried Spinage, &c. For variety Capers, or Sampier.
[ Chines of Veal boiled with fruit, whole.]
Put it in a stewing pan or deep dish, with some strong Broth, large Mace, a little White Wine, and when it boils scum it, then put some dates to, being half boil’d
and Salt, some white Endive, Sugar, and Marrow.
Then boil some fruit by it self, your meat and broth being finely boil’d, Prunes and Raisons of the Sun, strain some six yolks of Eggs, with a little Cream, and put it in your broth, then dish it on sippets, your Chine, and garnish your dish with Fruit, Mace, Dates Sugar, slic’t Lemon, and Barberries, &c.
[ Chines of Veal otherways.]
Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little Balls, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on French Bread, or sippits, broth it, and run it over with beaten butter, Grapes or slic’t Lemon, &c.
[ Chines of Mutton boil’d whole, or Loins, or any Joint whole.]
Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being scumm’d first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil’d, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil’d among your broth.
Then have Colliflowers ready boil’d in water and salt, and put in beaten butter, with some boil’d marrow, then