To dress HADDOCKS the Dutch way
Being scal’d and gutted, gash them with a sharp knife into the backbone on both sides, and throw them into cold water for an hour; then boil them in Salt and water and Vinegar. They will boil in less than half an hour, but that according to the bigness, only boil them till they will come from the bone. Then for your sauce, take Turnips, cut them as small as yolks of Eggs, and boil them tender in water and Salt. In Holland they boil them with the fish, and they take very little more boiling than they, because they are better than ours; but if you boil English Turnips, you must boil them a little before you put in your fish, but you must not boil your Turnips so tender, as if they were to eat with Beef or Mutton, then drain them from the liquor and put two or three dozen of Turnips, according to the bigness of your dish, into a pound of drawn butter, and a little fine minced Parsley. So put your Haddocks into your dish, and sippets under them; and pour your turnips and sauce over them, throw a little minced Parsley about your dish, so serve it. You may do Whitings or Soles the same way.
To roast a HARE
Lard one side of it, the other not; then spit it, and while it is roasting baste it with Cream. Serve it with sweet Sauce or a Poivrade.
Another way
Take out the marrow from an Ox-marrow-bone, and shred it with an Onion, a Shallot or two, Savoury, Thyme and parsley, all very small; season this with Salt and Nutmeg; roll it all upon a piece of butter, and put the roll into the Hare’s Belly; while it is roasting, baste it first with Cream, and afterwards with Butter; Let the sauce be Clare, an Anchovy, a blade of Mace and Butter melted very thick; when the Hare is roasted, take the pudding out of its belly; wash it all over with Butter and serve it.
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To dress fresh HERRINGS
After having gutted them through the gills, rub them over with melted Butter, drudge them with very small crumbs of Bread, and broil them on a gridiron. You may serve them with a white sauce, made of fresh Butter, Salt, pepper, Vinegar and Mustard. Those that love not Mustard, may make use of a little flour to thicken the Sauce. We serve them likewise with a brown sauce; to which end we brown some Butter, and mix with it some savour Herbs shred very small, some Salt, pepper, Capers, Anchovies, and a drop of Vinegar, or green Gooseberries in their season. Herrings are proper only for first course.
To dress HOGS Ears
When they are swell scalded and clean’d garnish the bottom of a kettle with bards of Bacon, and slices of Veal, season’d with Salt, pepper, Nutmeg, Cloves, pounded Coriander-seed, a stick of Cinnamon, Bayleaves, Basil, Onions, Slices of Lemon, Parley and Chives; then lay in your Hogs Ears, season them over as under, cover them with slices of Veal and bards of Bacon, and put as much water with a quart of white wine as will just over them. Melt a pound and a half of Hog’s Lard, and put to it; cover the kettle and let it stew over a gentle fire; when they are enough, set them by to cool in the kettle; then take them out, and drudge some of them as you do Hogs Feet, and broil them, so serve them in plates or little dishes. The rest of them that you do not drudge, you may cut in little slices, and toss them up in a pan with a little melted bacon, some shred Chives and Parsley, then put some gravy to them, set them to simmer over a gentle fire; and when they are enough done, take off all the fat, put to them some good Cullis of Veal and Ham, together with a little Mustard and Vinegar; so serve them hot in plates or little dishes.
To dress a Hog’s or Boar’s Head
Singe it in a clear fire; then rub it soundly with a piece of brick to take off all the hair; after which scrape it with a knife and clean it well. Then bone it, taking out the two jawbones and the snout; cleave it underneath so as it may hang together by the upper skin. Lard it with large lardoons season’d with Salt, Pepper, pounded Cloves, Coriander seed, Mace, some shred Chive and Parsley; when you have larded it well, season it high with Salt, Pepper, Cloves, Nutmeg, pounded coriander seed and Mace, Bayleaves, Basil, Marjoram a little rosemary, some Onion, parsley, Carrots, Parsnips and sliced Lemon; cover it with good Bards of Bacon, wrap it up in a Napkin, bind it well about with pack thread and put it into a boiler; fill it with half Wine, half water, and set it to boil over a gentle fire; when it is enough, set it to cool in the liquor it was boil’d in, that it may take the relish of it. When it is cold, take it out of the napkin, make it very clean, and serve it on a clean napkin, garnished with parsley. Notes: That the leaner the Hog’s Head is, the better.
To make JELLY of Harts-Horn : See Blanc-manger
Take a pound of Harts-Horn, put it in a clean pot, with six quarts of Water, and let is boil over a gentle fire till it comes to a Jelly; if the Harts-Horn is good, you may boil two quarts away, so that you will have four quarts of Jelly; take out a little in a spoon to cool; when you find it to hang on your spoon, it is enough; take care to make it a little stronger in the summer than the winter. Boil your stock off thus the night before you use it, next morning take it up and leave the grounds; but you must remember to strain it from the Harts-Horn when it is hot, then put it into a clean brass dish, cold. If you have four quarts of it, put to it a bottle of Rhenish Wine, beat up the whites of eight Eggs to a froth, and put to it likewise twelve Cloves, two blades of Mace, as big as your finger of Cinnamon. These ingredients being mix’d cold in a well-tinn’d brass dish or little pot, set your stock over a clear fire, stirring it with a clean ladle, and pour it in as if you were cooling any thing, to mix the whites of your Eggs well with your Jelly; so aft it has boil’d up two or three minutes, put to it the juice of six or eight Lemons. But you must remember when you put in your Wine, to put in a half a pound of loaf-sugar; you may sweeten it or sharpen it according to your discretion, and the palate of the eater. Let it boil up two minutes after you put in your Lemon-juice, and when you see it finely curl’d and of a pure white colour, have your Swan-skin Jelly-Bag hand on a clean dish or saucepan; then pour your Jelly softly into it with your ladle. Put back the first quart or two that runs through into your jelly bag softly, till your Jelly is as clear as rock-water. If in winter time, you had best let your Jelly run by the fire; for in the cold, it will be apt to stop in the running. So you may fit up your Jelly glasses, or china fit for your use. You may make this jelly in case of necessity, of two gangs of Calves-feet. In buying of your Harts-Horn, you must take care, because there is a great cheat in it; for some scrape bones instead of Harts-Horn and then it will neither be so fine, or make so great a quantity of Jelly.
