A way of stewing Chickens or Rabbets.
Take two three or foure Chickens, and let them be about the bigness of a Partridge, boyl them til they be half boyled enough, then take them off and cut them into little peices, putting the joynt bone one from another, and let not the meat be minced, but cut into great bits, not so exactly but more or lesse, the brest bones are not so proper to be put in, but put the meat together with the other bones (upon which there must also be some meat remaining) into a good quantity of that Water or Broth wherein the Chickens were boyled, and set it then over a Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till it be fully enough; but first season it with Salt and gross Pepper, and afterwards add Oyl to it, more or lesse according to the goodnesse thereof; and a little before you take it from the fire, you must adde such a quantity of juyce of Lemons as may best agree with your Taste. This makes an excellent dish of Meat, which must be served up in the Liquor; and though for a need it may be made with Butter instead of Oyl, and with Vinegar in stead of Juyce of Lemons, yet is the other incomparably better for such as are not Enemies to Oyle. The same Dish may be made also of Veal, or Partridge, or Rabbets, and indeed the best of them all, is Rabbets, if they be used so before Michaelmas, for afterwards me-thinkes they grow ranke; for though they be fatter, yet the flesh is more hard and dry.
A Pottage of Capons.
Take a couple of young Capons, Trusse and set them and fill their bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season your Broth with Cloves, Mace, and a little Salt, set it to the fire, and let it boyle gently till your Capons be enough, but boyle them not too much; as your Capons boyle, make ready the bottomes and Tops of eight or ten new Rowles, and put them dryed into a faire Silver Dish wherein you serve the Capons; set it on the fire, and put to your bread, two Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the Gravy of Mutton; so cover your Dish, and let it stand till you Dish up yovr Capons if need require, adde now and then a Ladlefull of Broth and Gravy, least the bread grow dry; when you are ready to serve it, first lay in the Marrow bone, then the Capons on each side, then fill up your Dish with the Gravy of Mutton, wherein you must wring the juyce of a Lemon or two, then with a spoon take off all the fat that swimmeth on the pottage, then garnish your Capon with the sweet Breads and some Lemons, and so serve it.
To dresse Soales another way.
Take Soales, fry them halfe enough, then take Wine seasoned with Salt, grated Ginger, and a little Garlick, let the Wine, and seasoning boyle in a Dish, when that boyles and your Soales are halfe fry'd, take the Soales and put them into the Wine, when they are sufficiently stewed, upon their backs, lay the two halfs open on the one side and on the other, then lay Anchoves finely washed along, and on the sides over again, let them stew till they be ready to be eaten, then take them out, lay them on the Dish, pour some of the clear Liquor which they stew in upon them, and squeeze an Orange in.
A Carpe Pye.
Take Carps scald them, take out the great bones, pound the Carps in a stone Morter pound some of the blood with the flesh which must be at the discretion of the Cook because it must not be too soft, then lard it with the belly of a very fat Eale, season it, and bake it like red Deere and eat it cold.
This is meat for a Pope.
To boyle Ducks after the french fashion.