page 122 – page 123
.122.
To stew Pigons
Stuf the bellys & cropswith forced meat & set
them with there necks upward as close as you can set them
in a skilet & fill it up with water & a little butter
(to a dosen of pigons a quarter of a pound of butter)
put in a bundle of hearbs such as parsly mariarum
sage or what you like, 2 onyons a little spice &
when thay are almost enough desolue 2 or 3 anchous
in half a pint of white wine, & put too it
take out the herbes & shred them& in to it&
thicken the sause with the yolke of 2 or 3 egges & serue
it up; thay must stew leasurly
For the forced meat take the flesh of a leg of
ueal & to one pound of that 2 pound of befe
suet, shred them uery small together then beat it
to a past season it with spice & salt to your likeing
shred some sofe hearbes in to it & an oynyon
if you pleas put to it the yolkes of 2 or 3 egges the
white of one if you use it presently) or elce put
not the egges to it, adda little browne bread
grated, if you fry any role them on a table with
flower, & let the pan be hot before you put them
in,
.123.
Chacolet
the ingredience
tt ounces
Cacao - 1- 0
Cinamon - 0 - 3 2 part an ounce
spanesh peper - 0 -2110 part an ounce
suger - 0 -- 10 part of a pound
uanilles 3
musk & ambergrees 3 granes
take the cacao nuts which must be uery godd
put aside all the brooken to be done after put them in a coper or
iron frieng pan neuer used for ony grece ouer
a a good moderat fire &stir them continualy
that all may be alike tosted
to know wen thay are enough take some in your
hand if thay crumble easely thay are enough or if
thay crack & leape in the pan
the spices must be beaten fine& sersed & all but
the vanilles mixed with the sugar iust as you use
then
break the cacaos up on as stone
clence them from the husks
when it is in a mas like dooe grind it ouer agane
with all the strength poseble then strow in the suger&
spice mix it well to gether & grind it agane twice
ouer
lastly put in the vaneles mix'd withsgee suger grinding
it till it looke like batter when it is cold you may
make it in to what forme you pleas
the stonesho must stand ouer fire all the while it is
a grinding
it is not fitt to use tell it has bene 3 munths made.
To stew Pigons
Stuf the bellys & cropswith forced meat & set
them with there necks upward as close as you can set them
in a skilet & fill it up with water & a little butter
(to a dosen of pigons a quarter of a pound of butter)
put in a bundle of hearbs such as parsly mariarum
sage or what you like, 2 onyons a little spice &
when thay are almost enough desolue 2 or 3 anchous
in half a pint of white wine, & put too it
take out the herbes & shred them
thicken the sause with the yolke of 2 or 3 egges & serue
it up; thay must stew leasurly
For the forced meat take the flesh of a leg of
ueal & to one pound of that 2 pound of befe
suet, shred them uery small together then beat it
to a past season it with spice & salt to your likeing
shred some sofe hearbes in to it & an o
if you pleas put to it the yolkes of 2 or 3 egges the
white of one if you use it presently) or elce put
not the egges to it, adda little browne bread
grated, if you fry any role them on a table with
flower, & let the pan be hot before you put them
in,
.123.
Chacolet
the ingredience
tt ounces
Cacao - 1- 0
Cinamon - 0 - 3 2 part an ounce
spanesh peper - 0 -
suger - 0 -- 10 part of a pound
uanilles 3
musk & ambergrees 3 granes
take the cacao nuts which must be uery godd
put aside all the brooken to be done after put them in a coper or
iron frieng pan neuer used for ony grece ouer
a a good moderat fire &stir them continualy
that all may be alike tosted
to know wen thay are enough take some in your
hand if thay crumble easely thay are enough or if
thay crack & leape in the pan
the spices must be beaten fine& sersed & all but
the vanilles mixed with the sugar iust as you use
then
break the cacaos up on as stone
clence them from the husks
when it is in a mas like dooe grind it ouer agane
with all the strength poseble then strow in the suger&
spice mix it well to gether & grind it agane twice
ouer
lastly put in the vaneles mix'd with
it till it looke like batter when it is cold you may
make it in to what forme you pleas
the stone
a grinding
it is not fitt to use tell it has bene 3 munths made.