ANOTHER HOTCHPOT

Take a Pot of two Gallons or more; and take a brisket rand of Beef; any piece of Mutton, and a piece of Veal; put this with sufficient water into the pot, and after it hath boiled, and been skimmed, put in a great Colander full of ordinary pot-herbs; a piece of Cabbage, all half cut; a good quantity of Onions whole, six Carrots cut and sliced, and two or three Pippins quartered.  Let this boil three hours until it be almost a gelly, and stir it often, least it burn.

TO STEW BEEF

Take good fat Beef, slice it very thin into small pieces, and beat it well with the back of a chopping Knife.  Then put it into a Pipkin, and cover it with wine and water, and put unto it a handful of good Herbs, and an Onion, with an Anchoves.  Let it boil two hours; A little before you take it up, put in a few Marygold-flowers; and so season it with what Spice you please, and serve them up both with sippets.

ANOTHER TO STEW BEEF

Take very good Beef, and slice it very thin; and beat it with the back of a Knife; Put it to the gravy of some meat, and some wine or strong broth, sweet-herbs a quantity, let it stew till it be very tender; season it to your liking; and varnish your dish with Marygold-flowers or Barberries.

TO STEW A BREAST OF VEAL

Take a Breast of Veal half rosted, and put it a stewing with some wine and gravy; three or four yolks of Eggs minced small; a pretty quantity of Sweet-herbs with an Onion, Anchoves or Limon; stick it either with Thyme or Limon-peels, and season it to your liking.

SAUCE OF HORSE RADISH

Take Roots of Horse-radish scraped clean, and lay them to soak in fair-water for an hour.  Then rasp them upon a Grater, and you shall have them all in a tender spungy Pap.  Put Vinegar to it, and a very little Sugar, not so much as to be tasted, but to quicken (by contrariety) the taste of the other.

THE QUEENS HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE

The Queen Mothers Hotchpot of Mutton, is thus made.  It is exceeding good of fresh Beef also, for those whose Stomacks can digest it.  Cut a neck of Mutton, Crag-end and all into steaks (which you may beat, if you will; but they will be very tender without beating) and in the mean time prepare your water to boil in a Possnet, (which must be of a convenient bigness to have water enough, to cover the meat, and serve all the stewing it, without needing to add any more to it; and yet no superfluous water at last.) Put your meat into the boiling water, and when you have scummed it clean, put into it a good handful of Parsley, and as much of Sibboulets (young Onions or Sives) chopped