pipkin, put some salt to it, and scum it; then put to
it some mace and some rice finely picked and washed, some raisins of
the sun and gravy; and being fine and tender boil'd, put in some
saffron and serve it on fine carved sippets, with the rice over all.

4. Otherways with past cut like small lard, boil it in thin broth
and saffron.

5. Otherways in white broth, and with fruit, spinage, sweet herbs
and gooseberries, _&c._

_To make all manner of forc't meats, or stuffings for
any kind of Meats; as Leggs, Breasts, Shoulders, Loins or Racks;
or for any Poultry or Fowl whatsoever, boil'd, rost, stewed,
or baked; or boil'd in bags, round like a quaking Pudding
in a napkin._

_To force a Leg of Veal in the French Fashion,
in a Feast for Dinner or Supper._

Take a leg of Veal, and take out the meat, but leave the skin and
knuckle whole together, then mince the meat that came out of the leg
with some beef-suet or lard, and some sweet herbs minced also; then
season it with pepper, nutmeg, ginger, cloves, salt, a clove or two
of garlic, and some three or four yolks of hard eggs whole or in
quarters, pine apple-seed, two or three raw eggs, pistaches,
chesnuts, pieces of artichocks, and fill the leg, sow it up and boil
it in a pipkin with two gallons of fair water, and some white wine,
being scummed and almost boil'd take up some broth into a dish or
pipkin, and put to it some chesnuts, pistaches, pine-apple-seed,
marrow, large mace, and artichocks bottoms, and stew them well
together; then have some fried tost of manchet or roles finely
carv'd. The leg being finely boil'd, dish it on French bread, and
fried tost and sippets round about it, broth it and put on marrow,
and your other materials, with sliced lemon and lemon peel, run it
over with beaten butter, and thicken your broth sometimes with
strained almonds; sometimes yolks of eggs and saffron, or saffron
onely.

You may add sometimes balls of the same meat.

_Garnish._

For your Garnish you may use Chesnuts, Artichock, pistaches,
pine-apple-seed and yolks of hard eggs in halves or potato's.

Otherwhiles: Quinces in quarters, or pears, pippins gooseberries,
grapes, or barberries.

_To force a breast of Veal._

Mince some Veal or Mutton with some beef-suet or fat bacon, and some
sweet herbs minced also, and seasoned with some cloves, mace,
nutmeg, pepper, two or three raw eggs and salt: then prick it up,
t