Selected quad for the lemma: book_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
book_n	dish_n	mace_n	oyster_n	54	3	16.3551	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A88977	The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.	May, Robert, b. 1588.	1660 (1660)	Wing M1391; Thomason E1741_1; ESTC R12789	274,799	512

three oranges and some gravy c. To boil or stew any Joint of Mutton TAke a whole loin of mutton being jointed put it into a long stewing pan or large dish in as much fair water as will more then half cover it and when it is scumm'd cover it but first put in some salt white wine and carrots cut into dice work and when the broth is half boiled strain it blow off the fat and wash away the dregs from the mutton wash also the stew pan or pipkin very clean and put in again the broth into the pan or pipkin with some capers large mace and carrots being washed put them in again and stew them softly lay the mutton by in some warm place or broth in a pipkin then put in some sweet herbs chopped with an onion and put it to your broth also then have collyflower ready boild in water and salt put it into beaten butter with some boild marrow then the mutton and broth being ready dissolve two or three yolks of eggs with white wine verjuyce or sack and give it a walm or two then dish up the meat and lay on the collyflowers gooseberries capers marrow carrots and grapes or barberries and run it over with beaten butter For the garnish according to the season of the year sparagus artichocks parsnips turnips hop buds coleworts cabidge-lettice chesnuts cabidge-sprouts Sometimes for more variety for thickning of this broth strained almonds with strong mutton broth To boil a Rack Chine or Loin of mutton a most excellent way either whole or in pieces BOil it either in a flat large pipkin or stewing pan with as much fair water as will cover the meat and when it boils scum it put thereto some salt and being half boiled take up the meat and strain the broth blow off the fat and wash the stewing pan and the meat from the dregs then again put in the crag end of the rack of mutton to make the broth good with some mace then a little before you take it up take a handful of picked parsley chop it very small and put it in the broth with some whole marygold flowers put in the chine again and give it a walm or two then dish it on fine sippets and broth it then adde thereto raisins of the Sun and currans ready boild and warm lay them over the chine of mutton then garnish the dish with marygold-flowers mace lemon and barberries Otherwayes for change without fruit To boil a Chine of mutton in Barley broth or Chines Racks and Knuckles of Veal TAke a chine of veal or mutton and joynt it put it in a pipkin with some strong mutton broth and when it boils and is scummed put in some french barley being first boiled in fair water put into the broth also some large mace and some sweet herbs bound up in a bundle a little rosemary time winter-savory salt and sweet marjoram binde them up very hard and put in some raisins of the sun some good prunes currans and marygold-flowers boil it up to an indifferent thickness and serve it on fine sippets garnish the dish with fruit and marigold-flowers mace lemon and boil'd marrow Otherwayes without fruit put some good mutton gravy and sometimes raisins onely To stew a Chine of Mutton or Veal PUt it in a Pipkin with strong broth and white wine and when it boils scum it and put to it some oyster liquor salt whole pepper a bundle of sweet herbs well bound up two or three blades of large mace a whole onion with some inter larded bacon cut into dice work some chesnuts and some capers then have some stewed oysters by themselves as you may see in the Book of Oysters The chines being ready garnish the dish with great oysters fried and stewed mace chesnuts and lemon peel dish up the chines in a fair dish on fine sippets broth it and garnish the chines with stewed oysters chesnuts mace slic't lemon and some fried oysters To make a Dish of Steaks stewed in a Frying-pan TAke them and fry them in sweet butter being half fried put out the butter and put to them some good strong Ale Pepper Salt a shred onion and nutmeg stew them well together and dish them on sippets serve them and pour on the sauce with some beaten butter c. To make stewed Broth. TAke a knuckle of veal a joynt of mutton loin or rack two marrow-bones a capon and boil them in fair water scum them when they boil and put to them a bundle of sweet herbs bound up hard and close then adde some large mace whole cinamon and some ginger bruised and put in a fine clean cloath bound up fast and a few whole cloves some strained manchet or beaten oatmeal strained and put to the broth then have prunes and currans boil'd and strained then put in some whole raisins currans some good damask prunes and boil not the fruit too much about half an hour before you dish your meat put into the broth a pint of claret wine and some sugar dish up the meat on fine sippets broth it and garnish the dish with slic't lemons prunes mace raisins currans scraped sugar and barberries garnish the meat in the dish also Stewed Broth in the new Mode or Fashion TAke a joynt of mutton rack or loin and boil them in pieces or whole in fair water scum them and being scummed and half boiled take up the mutton and wash away the dregs from the meat strain the broth and blow away the fat then put the broth into a clean pipkin with a bundle of sweet herbs bound up hard then put thereto some large mace raisins of the sun boil'd and strained with half as many prunes also some saffron a few whole cloves pepper salt claret wine and sugar and being finely stewed together a little before you dish it up put in the meat and give it a walm or two dish it up and serve it on fine carved sippets To stew a Loin Rack or any Joynt of mutton otherwayes CHop a loin into steaks lay it in a deep dish or stewing-pan and put to it half a pint of claret and as much water salt and pepper three or four whole onions a faggot of sweet herbs bound up bard and some large mace cover them close and stew them leasurely the space of two hours turn them now and then and serve them on sippets Otherwayes for change being half boiled put to them some sweet herbs chopped give them a walm and serve them on sippets with scalded gooseberries barberries grapes or lemon Sometimes for variety put raisins prunes currans dates and serve them with slic't lemon and beaten butter Other times you may alter the spices and put nutmeg cloves ginger c. Sometimes to the first plain way put capers pickled cucumbers samphire c. Otherwayes Stew it between two dishes with fair water and when it boils scum it and put in three or four blades of large mace gross pepper cloves and salt stew

Carve with so he makes thee able To deck the Dresser and adorn the Table What Dish goes first of every kinde of Meat And so ye 're welcome pray fall too and eat Reader read on for I have done farewell The Book 's so good it cannot choose but sell Thy well wishing Friend John Town The most Exact or A la Mode wayes of Carving and Sewing Tearms of Carving BReak that dear leach that brawn rear that goose lift that swan sauce that capon spoil that hen frust that chicken unbrace that mallard unlace that coney dismember that hern display that crane disfigure that peacock unjoynt that bitturn untach that curlew allay that pheasant wing that partridge wing that quail mince that plover thigh that pidgeon border that pasty thigh that woodcock thigh all manner of small birds Timber the fire tire that egg chine that salmon string that lamprey splat that pike sauce that plaice sauce that tench splay that bream side that haddock tusk that barbel culpon that trout fin that chevin transon that eel tranch that sturgeon undertranch that porpus tame that crab barb that lobster Service FIrst set forth mustard and brawn pottage beef mutton stewed pheasant swan capon pig venison bake custard leach lombard blanchmanger and jelly for standard venison roste kid fawn and coney bustard stork crane peacock with his tail hearn-shaw bittern woodcock partridge plover rabbets great birds larks dowcets pampuff white leach amber-jelly cream of almonds curlew brew snite quail sparrow martinet pearch in jelly petty-pervis quince bak't leach dewgard fruter-sage blandrells or pippins with carawayes in comfits wafers and ipocras Sauce for all manner of Fowls MUstard is good with brawn beef chine of bacon and mutton verjuyce good to boil chickens and capons swan with chaldrons ribs of beef with garlick mustard pepper verjuyce ginger sauce of lamb pig and fawn mustard and sugar to pheasant partridge and coney sauce gamelin to hearn-shaw egript plover and crane brew and curlew salt and sugar and water of Camot bustard shovilland and bittern sauce gamelin woodcock lapwing lark quail martinet venison and snite with white salt sparrows and thrushes with salt and cinaon Thus with all meats sauce shall have the opperation Directions for the order of Carving Fowl Lift that Swan THe manner of cutting up a swan must be to slit her right down in the middle of the breast and so clean thorow the back from the neck to the rump so part her in two halves cleanly and handsomely that you break not nor tear the meat lay the two halves in a fair charger with the slit sides downwards throw salt about it and set it again on the table Let your sauce be chaldron for a swan and serve it in saucers Rear the Goose You must break a goose contrary to the former way take a goose being roasted and take off both the legs fair like a shoulder of lamb take them quite from the body then cut off the belly-piece round close to the lower end of the breast lace her down with your knife clean through the breast on each side your thumbs breadth from the bone in the middle of the breast then take off the pinion of each side and the flesh which you first laced with your knife raise it up clean from the bone and take it from the carcase with the pinion then cut up the bone which lieth before in the breast which is commonly called the merry-thought the skin and flesh being upon it then cut from the breast-bone another slice of flesh clean thorow and take it clean from the bone turn your carcase and cut it asunder the back-bone above the loin bones then take the rump end of the back-bone and lay it in a fair dish with the skinny side upwards lay at the fore-end of that the merry-thought with the skin side upward and before that the apron of the goose then lay your pinions on each side contrary set your legs on each side contrary behinde them that the bone end of the legs may stand up cross in the middle of the dish and the wing pinions on the outside of them put under the wing pinions on each side the long slices of flesh which you cut from the breast bone and let the ends meet under the leg bones let the other ends lie cut in the dish betwixt the leg and the pinion then pour your sauce into the dish under your meat throw on salt and set it on the table To cut up a Turkey or Bustard Raise up the leg very fair and open the joynt with the point of your knife but take not off the leg then lace down the breast with your knife on both sides and open the breast pinion with the knife but take not the pinion off then raise up the merry-thought betwixt the breast bone and the top of the merry-thought lace down the flesh on both sides of the breast-bone and raise up the flesh called the brawn turn it outward upon both sides but break it not nor cut it not off then cut off the wing pinion at the joynt next to the body and stick on each side the pinion in the place where ye turned out the brawn but cut off the sharp end of the pinion take the middle piece and that will fit just the place You may cut up a capon or pheasant the same way but of your capon cut not off the pinion but in the place where you put the pinion of the turkey you must put the gizard of your capon on each side half Dismember that Hern. Take off both the legs and lace it down to the breast with your knife on both sides raise up the flesh and take it clean off with the pinion then stick the head in the breast set the pinion on the contrary side of the carcase and the leg on the other side so that the bone ends may meet cross over the carcase and the other wing cross over upon the top of the carcase Vnbrane the Mallard Raise up the pinion and the leg but take them not off raise the merry thought from the breast and lace it down on each side of the breast with your knife bending too and fro like waves Vnlace that Coney Turn the back downwards and cut the belly flaps clean off from the kidney but take keed you cut not the kidney nor the flesh then put in the point of your knife between the kidneys and loosen the flesh from each side the bone then turn up the back of the rabber and cut it cross between the wings and lace it down close by the bone with your knife on both sides then open the flesh of the rabbet from the bone with the point of your knife against the kidney and pull the leg open softly with your hand but pluck it not off then thrust in your knife betwixt the ribs and the kidney slit it out and lay the legs close together Sauce that Capon Lift up the right

fippets Garnish the dish with fine sugar or fine searsed manchet and lay lemon on your meat slic't run it over with beaten butter c. 5. To hash a Neats-tongue otherwayes BEing boild tender slice it in thin slices and put it in a pipkin with some currans dates cinamon pepper marrow mace whole verjuyce eggs butter bread wine and being finely stewed serve it on fine sippets with beaten butter sugar strained eggs verjuyce c. 6. To stew a Neats Tongue whole TAke a fresh Neats tongue raw make a hole in the lower end and take out some of the meat mince it with some bacon or beef-suet and some sweet herbs and put in the yolks of an egg or two some nutmeg salt and some grated parmisan or fat cheese pepper and ginger mingle all together and fill the hole in the tongue then wrap a caul or skin of mutton about it and binde it about the end of the tongue boil it till it will blanch and being blanched wrap about it the caul of veal with some of the forcing rost it a little brown and put it in a pipkin and stew it with some claret and strong broth cloves mace salt pepper some strained bread or grated manchet some sweet herbs chopped small marrow fried onions and apples amongst and being finely stewed down serve it on fine carved sippets with barberries and slic't lemon and run it over with beaten butter Garnish the dish with grated or searced manchet 7. To stew a Neats Tongue otherwayes whole or in pieces boild blanch it or not TAke a tongue and put it a stewing between two dishes being raw and fresh put some strong broth to it and white wine with some whole cloves mace and pepper whole some capers salt turnips cut like lard or carrots or any roots and stew all together the space of two or three hours leasurely then blanch it and put some marrow to it give it a walm or two and serve it on fine sippets finely carved and strow on some minced lemon and barberries or grapes and run over all with beaten butter Garnish your dish with fine grated manchet finely searced 8. To boil a Tongue otherwayes SAlt a tongue twelve hours or boil it in water and salt till it be tender blanch it and being finely boild dish it in a clean dish and stuff it with minced lemon mince the rind and strow over all and serve it with some of the Gallandines or some of the Italian sauces as you may see in the book of sauces To boil a Neats Tongue otherwayes of three of four dayes powder BOil it in fair water and serve it on brewice with boild turnips and onions run it over with beaten butter and serve it on fine carved sippets some barberries gooseberries or grapes and serve it with some of the sawces as you may see in the book of all manner of sawces To Fricas a Neats Tongue or any Tongues BEing tender boil'd slice it into thin slices and fry it with sweet butter then put away your butter and put some strong broth nutmeg pepper and sweet herbs chopped small some grapes or barberries picked and some yolks of eggs or verjuyce grated bread or stamped Almonds and strained Sometimes you may adde some saffron Thus udders may be dressed in any of the wayes of the Neats-tongues beforesaid To hash any Land Fowl as Turkie Capon Phesants or Partridges or any Fowls being rosted and cold Roste the Fowls for Hashes TAke a Capon hash the wings and slice it into thin slices but leave the rump and the legs whole mince the wings into very thin slices no bigger then a threepente in breadth and put it in a pipkin with a little strong broth nutmeg some sliced mushrooms or pickled mushrooms and an onion very thin sliced no bigger then the minced capon being well stewed down with a little butter and gravy dish it on fine sippets and lay the rump or rumps whole on the minced meat also the legs whole and run it over with beaten butter slices of lemon and lemon-peel whole Collops or hashed Veal TAke a leg of veal and cut it into slices as thin as an half-crown piece and as broad as your hand and hack them with the back of an knife then lard them with small lard good and thick and fry them with sweet butter being fryed make sauce with butter vinegar some chopped time amongst and yolks of eggs dissolved with juice of oranges give them a toss or two in the pan and so put them in a dish with a little gravy c Or you may make other sauce of mutton-gravy juyce of lemon and grated nutmeg A Hash of any Tongues Neats Tongues Sheeps Tongues or any great or small Tongues BEing tender boil'd and cold cut them in thin slices and fry them in sweet butter then put them in a pipkin with a pint of claret wine and some beaten cinamon ginger sugar salt some capers or samphire and some sweet butter stew it well down till the liquor be half wasted and now and then stir it being finely and leasurely stewed serve it on fine carved sippets and wring on the juyce of a lemon and marrow c. Or sometimes lard them whole roste them and stew them as before and put a few carawayes and large mace sugar marrow chesnuts serve them on fryed tostes c. To make other Hashes of Veal TAke a fillet of Veal with the udder roste it and being rosted cut away the frothy flap and cut it into thin slices then mince it very fine with two handfuls of French capers and currans one handful and season it with a little beaten nutmeg ginger mace cinamon and a handful of sugar and stew these with a pound of butter a quarter of a pint of vinegar as much caper liquor a faggot of sweet herbs and a little salt Let all these boil softly the space of two hours now and then stirring it being finely stewed dish it up and stick about it fried toste or stock-fritters c. Or to this foresaid Hash you may adde some yolks of hard eggs minced among the meat or minced and mingled and put whole currans whole capers and some white wine Or to this foresaid Hash you may being hashed put nothing but beaten butter onely with lemon and the meat cut like little square dice and served with beaten butter and lemon on fine carved sippets To hash a Hare CUt it into pieces and wash off the hairs in water and wine strain the liquor and parboil the quarters then take them and put them into a dish with the legs shoulders and head whole and the chine cut in two or three pieces and put to it two or three great onions whole and some of the liquor where it was parboil'd stew it between two dishes till it be tender then put to it some pepper mace nutmeg and serve it on fine carved sippets and run it over with beaten butter lemon some marrow and barberries To