Mince a leg of Veal very small, yolks of hard eggs, and the yolks of seven or eight raw eggs, some salt, make them into balls as big as a walnut, and stew them in a pipkin with some mutton broth, mace, cloves, and slic’t ginger, stew them an hour, and put some marrow to them, and serve them on sippets, &c.
[ Other grand or forc’t Dish.]
Take hard eggs, and part the yolks and whites in halves, then take the yolks and mince them, or stamp them in a Mortar, with marchpane stuff, and sweet herbs chopped very small, and put amongst the eggs or past, with sugar and cinamon fine beaten, put some currans also to them, and mingle all together with salt, fill the whites, and set them by.
Then have preserved oranges canded, and fill them with marchpane paste and sugar, and set them by also.
Then have the tops of sparagus boil’d, and mixed with butter, a little sack, and set them by also.
Then have boild chesnuts peeled and pistaches, and set them by also.
Then have marrow steeped first in rose-water, then fried in Butter, set that by also.
Then have green quodlings slic’t, mixt with bisket bread & egg, and fried in little cakes, and set that by also.
Then have sweet-breads, or lamb-stones, and yolks of hard eggs fryed, &c. and dipped in Butter.
Then have small turtle doves, and pigeon peepers and chicken-peepers fried, or finely rosted or boiled, and set them by, or any small birds, and some artichocks, and potato’s boil’d and fried in Butter, and some balls as big as a walnut, or less, made of parmisan, and dipped in butter, and fried.