To make all manner of Hashes

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The Accomplisht Cook

The Accomplisht Cook

Published 1660

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First, of raw Beef

2. Beef hashed otherways, of the Buttock

3. Beef hashed otherways

4. A Hash of Bullocks Cheeks

Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears, Hogs, Lambs, Pigs, Fawns, or the like, many of the ways following

2. Neats Feet hashed otherwise

3. Hashing otherways of any Feet

4. Neats Feet, or any Feet otherways

5. Neats-feet, or other Feet otherways sliced, or in pieces stewed

6. Neats-feet otherways, or any Feet fricassed, or Trotters

1. To hash Neats-tongues, or any Tongues

2. To hash a Neats-Tongue otherways

3. To hash a Tongue otherwise, either whole or in slices

4. To hash a Tongue otherways

5. To hash a Neats Tongue otherways

6. To stew a Neats Tongue whole

7. To stew a Neats Tongue otherways, whole, or in pieces, boiled, blanch it, or not

8. To boil a Tongue otherways

To boil a Neats Tongue otherways, of three or four days powder

To Fricas a Neats Tongue, or any Tongue

To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any Fowls being roasted and cold. Roast the Fowls for Hashes

Collops or hashed Veal

A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues

To make other Hashes of Veal

To hash or boil Rabits divers ways, either in quarters or slices cut like small dice, or whole or minced

A Rabit hashed otherways

To hash Rabits, Chickens, or Pigeon, either in peices; or whole, with Turnips

To make a Bisk the best way

To make little Pies for the Bisk

To make gravy for the Bisk

To dish the Bisk

To Boil Chines of Veal

To boil or stew any Joynt of Mutton

To boil a Rack, Chine, or Loin of Mutton a most excellent way, either whole or in pieces

To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal

To stew a Chine of Mutton or Veal

To make a dish of Steaks, stewed in a Frying pan

To make stewd Broth

Stewed Broth in the new Mode or Fashion

To stew a Loin, Rack, or any Joynt of Mutton otherways

To dress or force a Leg of Veal a singular good way, in the newest Mode

To boil a Leg or Knuckle of Veal with Rice

To boil a Breast of Veal

To boil a Breast of Veal otherways

To force a Breast of Veal

To boil a Leg of Veal

To boil a Leg of Mutton

To boil a Leg of Mutton otherways

To boil peeping Chickens, the best and rarest way, alamode

To hash a Shoulder of Mutton

To hash a Shoulder of Mutton otherways

To hash a Shoulder of Mutton the French way

Scotch Collops of Mutton

Scotch Collops of a Leg or Loin of Mutton otherways

To make a Hash of Partridges or Capons

To hash a Rabit

To stew or hash Rabits otherways

To hash Rabits otherwayes

To hash any Land Fowl

To boil Woodcocks or Snipes

Boil’d Cocks or Larks otherways

To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like

To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges

To boil a Capon or Chicken in white Broth

To boil a Capon in the Italian Fashion with Ransoles, a very excellent way

Capons in Pottage in the French Fashion

To boil a Capon, Pullet, or Chicken

To boil Capons or Chickens with Sage and Parsley

To boil a Capon or Chicken with divers compositions

To boil a Capon or Chicken with Cardones, Mushroms, Artichocks, or Oysters

To boil a Capon or Chicken in the French Fashion, with Skirrets or French Beans

To boil a Capon or Chicken with sugar Pease

To boil a Capon or Chicken with Colliflowers

To boil a Capon or Chicken with Sparagus

To boil a Capon or Chicken with Rice

Divers Meats boiled with Bacon hot or cold; as Calves-head, any Joynt of Veal, lean Venison, Rabits, Turkey, Peacock, Capons, Pullets, Pheasants, Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl

To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Hasters

To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots, Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes, Red-shanks, &c

To boil all manner of small Birds, or Land Fowl, as Plovers, Quails, Rails, Black-birds, Thrushes, Snites, Wheat-ears, Larks, Sparrows, Martins

To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews

To boil any large Water Fowl otherways, a Swan, Whopper, wild or tame Geese

To boil all manner of small Sea or Land Fowl

To boil or dress any Land Fowl, or Birds in the Italian fashion, in a Broth called Brodo-Lardiero

To stew Pigeons in the French fashion

Otherways in the French Fashion

To boil Pigeons otherways

To boil Pigeons otherwaies

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