To dresse a Fillet of Veale the Italian way. Take a young tender Fillet of Veale, pick away all the skins in the fold of the flesh, after you have picked it out clean, so that no skins are left, nor any hard thing; put to it some good White-Wine (that is not too sweet) in a bowl & wash it, & crush it well in the Wine; doe so twice, then strew upon it a powder that is called Tamara in Italy, and so much Salt as will season it well, mingle the Powder well upon the Pasts of your meat, then poure to it so much White-Wine as will cover it when it is thrust down into a narrow Pan; lay a Trencher on it and a weight to keep it downe, let it lye two nights and one day, put a little Pepper to it when you lay it in the Sauce, and after it it is sowsed so long, take it out and put it into a Pipkin with some good Beef-broth, but you must not take any of the pickle to it, but onely Beef-broth that is sweet and not salt; cover it close and set it on the Embers, onely put into it with the Broth a few whole Cloves and Mace, and let it stew till it be enough. It will be very tender and of an excellent Taste; it must be served with the same broth as much as will cover it.
To make the Italian, take Coriander seed two Ounces, Aniseed one ounce, Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must be beaten into a grosse powder, putting into it a little powder of Winter-savoury; if you like it, keep this in a Vial-glasse close stopt for your use.
To dresse Soales.
Take a Pair of Soales, lard them through with watered fresh Salmon, then lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of an equal length on each side, and leave the Lard but short, then flower the Soales, and fry them in the best Ale you can get; when they are fryed lay them in a warme Pie-plate, and so serve them to the Table with a Sallet dish full of Anchovy sauce, and three or four Oranges.
To make Furmity.
Take a quart of Creame, a quarter of a pound of French-barley the whitest you can get, and boyle it very tender in three or four severall waters, and let it be cold, then put both together, put in it a blade of Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five pieces, and so let it boyle a good while, still stirring, and season it with Sugar to your tast, then take the yolks of four Eggs and beat them with a little Cream, and stir them into it, and so let it boyle a little after the Egs are in, then have ready blanched and beaten twenty Almonds kept from oyling, with a little Rose-water, then take a boulter, strainer, and rub your Almonds with a little of your Furmity through the strainer, but set on the fire no more, and stir in a little Salt and a little sliced Nutmeg, pickt out of the great peices of it, and put it in a dish, and serve it.
To make Patis, or Cabbage Cream.
Take thirty Ale pints of new milke, and set it on the fire in a Kettle till it be scalding hot, stirring it oft to keep it from creaming, then put in forth, into thirty Pans of Earth, as you put it forth, take off the bubbles with a spoon, let it stand till it be cold, then take off the Cream with two such slices as you beat Bisket bread with, but they must be very thin and not too broad, then when the Milk is dropped off the Cream, you must lay it upon a Pye-plate, you must scour the Kettle very clean and heat the Milk again, and so four or five times. In the lay of it, first lay a stalk in the midst of the Plate, let the rest of the Cream be laid upon that sloping, between every laying you must scrape Sugar and sprinkle Rose-water, and if you will, the powder of Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.
To make Pap.
Take three quarts of new milk, set it on the fire in a dry silver Dish, or Bason, when it begins to boyle skim it, then put thereto a handfull of flour & yolks of three Eggs, which you must have well mingled together with a Ladle-full of cold Milk, before you put it to the Milk that boyles, and as it boyles, stir it all the while till it be enough, and in the boyling, season it with a little Salt, and a little fine beaten Sugar and so keeping it stirred till it be boyled as thick as you desire, then put it forth into another Dish and serve it up.