ter over it. A Wild Duck, being first drawn
and trussed, must be parboiled, and then half roasted. Having carved it,
put the gravy into a pipkin with plenty of onion and parsley, sliced
ginger, mace, some washed currants, barberries, and a quart of claret.
Boil all together, skim it clean, add some butter and sugar, and serve
up the duck with the sauce poured over it. A Rabbit is to be boiled in
salt and water. Chop some parsley and thyme together, a handful of each,
and boil it in a little of the liquor in which the rabbit is boiling.
Then add to it three or four spoonfuls of verjuice, a piece of butter,
and two or three eggs well beaten. Stir the whole together, thicken it
over the fire, and serve up the rabbit with this sauce poured over
it.--In the royal kitchen, a Florentine Pie was made of a leg of veal or
mutton, cut into thin slices, and seasoned with sweet marjoram, thyme,
savory, parsley, rosemary, an onion and a clove of garlic, all cut
small. To these were added, nutmeg and pepper beaten fine, some grated
manchet, a little salt, and the yolks of three or four raw eggs, to mix
and make them adhere together. The meat is laid in a dish, with a crust
under it, intermixed with some thin slices of streaked bacon. A few bay
leaves and some oyster liquor are added, the dish covered with a crust,
and baked. For a Veal Pie, cut a fillet into pieces, about the size of
walnuts, and season them with cinnamon, ginger, sugar, and salt. Use a
raised crust or dish, at pleasure, lay in the meat with roasted chesnuts
peeled and quartered, dates sliced, and the marrow from two beef bones.
Put on the top crust, bake the pie; and when done, serve it up with the
following sauce poured into it. Beat up the yolk of an egg with some
white wine, cinnamon, ginger, and sugar. Heat it over the fire till it
thickens a little, taking care not to let the egg curdle. Sauce for a
loin of veal was made of all kinds of sweet herbs, with the yolks of two
or three hard eggs minced very fine. They were then boiled up with some
currants, a little grated bread, pounded cinnamon, sugar, and two whole
cloves. The sauce was poured into the dish intended for the veal, with
two or three slices of an orange. A Cod's Head was directed to be
dressed in the following manner. Cut the head large, and a good piece of
the shoulder with it, and boil it in salt and water. Have prepared a
quart of cockles, with the shelled meat of two or three crabs. Put these
into a