Section 73

Fat Figs do make the Goofe white) Liver great. And Juvenal Satyr J.
A Goofe' s Liver fed kef ore him ftoody As big as a Goofe , and to eat a* good*
And UWartial,
The Liver's greater then the Goofe, thifs true, But mow you \ I wonder where this Liver grew*
*A\hen*Hi writes, That this was of great account at Rome. When you kill the Goole, takeout the Liver qnickly and caft it into cold water , that it may be folid j then fry ir in Goofe-greafe, in a frying pan, and feafoa it with i pices. It is a di(h for a Prince, and highly commended by many. So is
A Sows Liver fatted,
*Pliny. There is art ufed for Sows Livers, as well as for Geefe; It was the inven- tion of Marcus Apicim , when they are fat with dry Figs, give them fweet wine to drink, and kill them prefently. Aptcius. Add to the Liver of a Sow fatted with Figs, Wine-pickle, Pepper,Time,L^vage, Suet, and a little Wine and Oyl. *&u*s. If, faith he, any man feed that creature with drv Figs, the Sows Live* is preferred before all meat. I faid out of Artftotle, that Figs and Chick peafon wiil fat a Sew beft. GaUn. As whilft Sows are living, their Livers are fed for delight with dry Figs ; fo for Geefe , I fee their meats are moyftned with milk, that their Livers may be not oaely m^ft pleafant meat, but may be fed exceedingly , and be moft de- licate, If you will
that
Of Cookery
That Cattle may be more excellent to eat.
Cattle that life to feed on Mafterwort, and to be firft cleanfed , will grow very fat,- and their flefh will be exceeding fweer. Pltny. Whence it is that this Becjimin is not for many years to be found in Cyrene,bccaufe the Farmers,that hire the grounds, finding more gain by it , devour them by their^Cattel. Moreover in India, and chiefly in the Country of the Prafii, it rains liquid honey ; which falling down on the °rafs, and the tops of Reeds in the Lakes, is admirable food for Sheep and Oxen; andlhe Shepherds drive them thither, where moft of this fweet dew falls from the Air, and there they arc feafted with it, as with pleafant bankets : and they recom- pence their Shepherds with a pleafant reward j for they milk very fweet milk from them , and they have no need, as the Grecians do, to temper honey with ic. an. But
How Tftllets are made moft whitey tender , And delicate.
Such as I ufe to fet before my friends : The way is. I (hut them up five days in cham- bers or cellars, and I give them a difh full of chippins of bread, wet with milk , and fometimes with honey : fed thus, they will grow as fat as greac Sappers in Fig time, and fo tender, that they will melt in your mouth, and they tafte better by far then Pheafants, Heath-cocks, or Thrufhes. Anditfeems theAntients knew this: For faith 'Plinjy when a crammed Hen was forbid to eat at fupper, by the Laws of the An- tients, they found out this evafion , to feed Hens with meats wet in milk ; and fo they were far more delicate to fet on the Table. And Columella. They that will make Birds notonely fat, but tender, they fprinkle the forefaid Meal with water and honey new made ; and fo they fat them. Some to three pares of water, put one of goodwbe, and wet Wheat-bread , and fat the Bird ; which beginning to be fatted the firft day of the Monet h, will be very fat on the twentieth day.
Chap. VIT. Vow theFUfk of Animals may be made better ; and not to be eaten.
A Gain, if we will that Flefhftiallbe reje&cdfor the bitternefs, and ill tafte ofitj we muft do contrary to what hath been faid : Or if we Will not take the pains, we muft wait the times that thefe creatures feed on fuch meats, as will do it, where- by fometimes they become vencmous alfo. As if we would have
Decrsflefh become venemout,
Simeon Sethi faith, That Deers flefh, that is catcht in fummer, is poyfon ; because then they feed on Adders and Serpents; thefe are vencmous creatures, and by eat- ing of them they grow thirfty : and this they know naturally • for if they drink be- fore they have digeftcd them , they are killed by them : wherefore they will abftain from water , though they burn with thirft. Wherefore Stagj-flcfii , eaten at that time, is vencmous, and very dangerous. Sometimes aifo
Partridge are nought,
Namely, when they eat Garlick. The Chyrrhxi will eat no Partridge , by reafon of their food; for when they have eaten Garlick theyftink, and their flefliis ftinking meat, that the Fowler will not cat them. So alfo
Quails, and Stares, are re\eUed,
at that time of the year, that black Hellcbonr is the meat they like onely. Where- fore, when Quails feed on Hellebonr , they put thofe that feed on them into fo great danger of their lives , that they fwellandfufFerconvulfions , and are fubjeel: to vertigo's ; Wherefore Millet-feed muft be boil'd with them. Alfo
Birds are mt to be tattn^
whe©
^l© Natural Magic k. 2fo^ 14,.
when the Goofe-berries are ripe ; for theit Feathers will grow black thereby , and men that eat them, fall into fco wrings. Diofcorides,
The Eggs of the Barbel, or Spawn, not to be eaten
in May, becaufe they are dangerous ; but the Eggs are not dangerous of themfelves, nor do they breed fnch mifchiefs. For they do not do it always ; for often yon may cat them without danger : but they are onely then hurtful > when they feed on Wil- low-flowers, that fall into the water?. So are
Snails to bt reiettedy
When they ftick fart to briars and (brnbs , for they trouble the belly and the ftomack, and caufe vomiting. Diofcorides. And not onely thele Animals themfelves caufe this mifchief, but their excrements, as milk, honey, and the like. For
Milkjnufi not be eaten, when Goats and Sheep feed on green food, becaufe it will loofen the belly the more : but Goats-milk doth not try the belly fo much, becaufe thefe Car tie feed on binding meats, as on the Oak, Maftick, Olive-boughs, and Turpentine- tree. But in fuch places where Cattle eat Scammony, black Hellebore, Perwincle,or Mercury, all rheir milk fubverts the belly and ftomack ; fuch as is reported to be in the moun- tains of Judicium : for Goats that eat black Hellebore, that is given them when the yong leaves come firft ouc,their milk drank will make one vomit,and caufeth loathing and naufeating of the ftomack. 'Diofcorides. Alfo there is found
Honey that u venemom, That which is made in Sardinia, for there the Bees feed on Wormwood. At Hera- diain Pontus, fome times of the year, by a property of the flowers there, Honey is made,that they which cat it grow mad, and fweat exceedingly. Diofcorides. There arc
Eggs laid that ftink.
When there are no fruits nor herbs to be feen , then Hens feed on dung, and fo do* other Birds that lay Eggs. But then thofe tafte beft that feed on fat things, and eat Wheat, Millet, and Panick : but fuch as eat Wormwood, theit Eggs ate bitter.
Chap. VIII.
How (Animals may be boiled, rofted^ and baked,att at once.
I Have thus far fpoken to pleafe the palate* Now I (hall repfefent fome merry Con- ceits to delight the guefts, Namely,
How a Hog may be rofted, and boiled^Uat onte. 'Athenaus in his ninth Book of 'Dipnofophift* (Dalachamptt* tranflates it more elegant- ly) faying ; There was a Ho» brought to us , that was half it well rofted, and half of it was foft boil'd in water ; and the Cook h»d ufed great induftry to provide it, that it fhould not be feen in what part he was ftuck: for he was killed with a fmall wound under his (houlder, and the blood was fo let out 5 all hi^ interlines were well wafhed with wine ; and hanging him by the heel*,he again poured wine on him, and rofted him with much Pepper. He filled half the Hog with much Barley-flouer, kneaded together with Wine and Barley $ and he put him into an Oven , fetiing a brafs plattct under him : and he took care to roft him fb leafurely , that he (hould neither burn, nor be taken up raw j for when hi? skin feemed fomewhat &ry, he con- j e&ured the reft was rofted. He took away the Barley-meal, and fet him on the Ta- ble. So
A Capon may be boil'd, and rofted.
Put a Capon well pulled * and his guts taken out , into a filver difli, and fill the one
1 half
Of Cookery. %ii
half of hirri with broh, and put him into anOi/en ; for th* upper part will b: rotted bylhc heat of- the Oven, and the under part will be boiled. Norwill ic Deleft pleafam to behold
A Lzmprey frtedy hi I d, and rofted all at once. Before you boil your Lamprey , tike out his benes, to make it rmre graceful, for his fl.-fh is full of bones ; which you (lull do with two Utile Huks held in both hands; and i artning the Lamprey in the oaiJdle , you (hall cut his back-bone in the middle : then his head and end of his tail , about which the bores are heaped , by rea'on of the bones pulled out ; being cut off, and his entrails taken forth , put him on a 1'pit , and wrap about three or four times with fillets, all the parts that are to be rofied and fried, tlrcwing upon the one Pepper ; and the fillets mat be made wet in P r- flcy, Saffron, Mint, Fennel, and iWtet wine ; or with water and lair, cr brcth, for the rotted part*; for the fried parts wuh Oyl: and fo let him be turned, always moyftning the fillets with brewing on thedtCc&iooofOrigaeum: When part of ic is rotted, take it frcm the fire, and it will be gailant ajcat j fct it before your kucft>\
Chap. IX. Of divers ways to drefs Pullets .
I Shall here fee down diver; ways t© drefs Chickens, that will be very pleafantfor thegucfts. So that
A boiled Peacock^ m*J feem to he alive.
Kill a Peacock , either by ihiu^ing a quill into bis brain from above , or elfe cm h1* throat, as you do for yon^. kids, that the may ecme forth : then cut hisrk'n gently from his throat umo his tail ; and being cut, puliitcff with his feathers from his whole body to his head : cut eff thai wirh the skin, and legs, and keep it : Roft the Peacock on a fpit : his bedy beingil' free with fpices and iwect herbsjhicking firft cn his brelt cloves,and wrapping his neck in a white linnm doth , wet it always with water, that it may never dry: when the Peacock is rofted, and taken frcm the (pit, put him into his c wn skin again ; and that he may item to (land upon his feet , you fhallthruft fmall iron wire.*, made cn purpofe , through his legs, and fct fall on a board, that they way cot be difcerned , and through his body to his head and tail. Some put Omphire in his mouth ; and when he is fet on the table, they cart in fire^ P/atsra(hcn% that the fame may be done With Pneafanrs, Geefe, Capons, and other Birds ; and we obfeivc thefe things amongif our Gucfls* But it will be a more rare fifcht,' to fee
A Goofe rcfted alii/e,
A little before our times, a Gcofe was wont to be brcu ht to the Table of the King ofArragon, that was rolled alive, as I have heard by old men of credit- And when I went to try it, my company were l'ohafty , that we eat him up before he wa quite rofted. He was alive, and the upper part of him, on thec utfide, was excellent well rofted. The rule to do it is thu : Take a Duck, or a Goole,or feme fuch lu"y crea- ture*,but the Goofe is bell for this purpofe; puil all the feathers frcm hisbcdv,leav?ng. his head and bis neck t Tber make a fire rcucd about him, not tco narrow, left the fmoke cheke him,or the fire (Viould reft him too foon ; not too widc,lefi he elcape un- rolled. Within-fide let every where little pots full of water, and put Qalt and Mcurn to them. Let thegoofi bt layered all over with ^et, and well larde d, that he may be the better meat, and rctl the better : put fire abour, tut make net tor much hall r when ht begins to rc(l , he will walk ab^ut, and cannct eetfcrih , for the fire ftcps- him : when he is weary, he quencheth his thirft by drirking the warer, by cooling his heart , and the red of his internal parts. The force of the Medicament loofneth ard cleanfeth his belly , fothat he grew? empty; ard when he i- very hot, it r( (Is his inward parts. C optimally moyflcn his head and heart with a frur sr. But when yr u fee him run mad up and down, and to (Inmble (his bearr then wants mcyflure: where- fore take him away, and fet him on the Table to your Gue(ls,who will cry as you pull off bis parts j and you (hallalmoft eat him ur b efore he is dead. If ycu wcoldlet oat th« Table A jong Tigee*, wtth hit bones pulled outf
X x yotf
p.% Natural Magick. TSoo^i^
Vou fhall t«ke out his bones thm : Put a yongPigeon, bis entrails taken forth and well wafh'd,for to lye a night and a day in (iroog Vinegar : then m(h him well, and fill him with Spices and Herbs, and rolt him or boil him, as ycu pleafej either way you (hall find him without bones. Of old, they brought to the Table
The Trojan Hoc.
The Anient Gluttons invented, how a whole Ox or Camel fhould be fee on the Ta- ble, and divers other creature*. Hence the people had a Tale concerning the Tro- j nHog; fo called, becanfe he covered in his belly, many kinds of living creatures, as the Trojan Horle concealed many armed men. Afacrobim reports, ^. Lib.Sxt»ra That Qncitu in his Oration, where he perfwades to rut inpra&ife Tamtuihxs Law concerning Moderation or Expence, did Object to the men of his age , that they brought the Tr^jm Hog to their Tables. Collers of Brawn, and the Trojan Hog, were forbidden by the Law of regulating expence.The Hog was killed, as D*/acbam- fM trai flues it, with a fmall wound under his fhoulder : When much blood was run forth, all his entrails were taken out, and cur he was often and well wafhed with wine , andhang'd up by the heels , and again wafh'd with wine, he is ro led with Musk, Pepper: then the forefaid dainties, namely ,Thru(hcs,Udders,Gnat-fnappers, and many Eggs poured unto them, Oyfters, Scallops, were thruli into his belly at his mouth: he is wafhed with plenty of excel- lent liquor, and half the Hog is filled with Polenta, that is, with Barley, and Barley- Meal, Wine, and Oyl, kneaded together; andfo is he put into the Oven, with a brafs pan fct under : and care rnult be had to roft him fo leafurely , that he neither burn, nor continue raw : forwhen the skin fecms crup, it is a fign all is rotted, and the Polenta is taken away. Then a filvcr platter is brought in , oncly gilded , btit not very thick, big enough to contain the rofted Hog, that muft lye on his back in k, and his be'Vy flicking forth , that is fluft with diveifity of goods ; andfo is hefeton the Table. Athen&tttLib. y.Dipnofophift. But
That an Egge may grow bigger than a mans head. If you would have an Egge fo big, there is an Art, how it may cover other Eggs in ir, and not be known from a natural Egge. You (hall part fifty or more yelks of Eggs, and whites, one from the other: mingle theyelks gently, and put them into a blad- der, and bind it as round as you can ; put it into a pot full of water : and when yon fee it bubble, or when they are grown hard; take them out, and add the whites to them; 10 fitting the ve'k'~, that they may ftand in themiddle, and boil them again ; fo (hall you have an Egge made without a fheil, which you (hall frame thus. Pow- der the white Egge- (hells, clean wafhed, that they may fly into fine duft ; fteep this: in ftrong or dialled Vinegar, till they grow foft ; for if an Egge ly long in Vinegar, the (hell will diflove,and grow tender, that it may eafily be thruft through the fmall mouth of a glals : when it is thruft in, with fair water it will come to its former harti- nefs, that yon will wonder at it: when the (hells diffolved are like to an unguent, with a Pcn. il m;k? a fhell about your E°ge that is boiled , and let it harden in ciear water : fo (hall you have a true natural Egge.