TO BOIL SMOAKED FLESH
Mounsieur Overbec doth tell me, that when He boileth a Gambon of Bacon, or
any salted flesh and hanged in the smoak (as Neats-tongues, Hung-beef, and
Hogs-cheeks, &c.), He putteth into the Kettle of water to boil with them
three or four handfuls of _fleur de foin_, (more or less according to the
quantity of flesh and water,) tyed loosly in a bag of course-cloth. This
maketh it much tenderer, shorter, mellower, and of a finer colour.
A PLAIN BUT GOOD SPANISH OGLIA
Take a Rump of Beef, or some of Brisket or Buttock cut into pieces, a loin
of Mutton, with the superfluous fat taken off, and a fleshy piece of the
Leg of Veal or a Knuckle, a piece of enterlarded Bacon, three or 4 Onions
(or some Garlike) and if you will, a Capon or two, or three great tame
Pigeons. First, put into the water the Beef and the Bacon; After a while,
the Mutton and Veal and Onions. But not the Capon or Pigeons till only so
much time remain, as will serve barely to boil them enough. If you have
_Garavanzas_, put them in at the first, after they have been soaked with
Ashes all night in heat, and well washed with warm water, after they are
taken out; or if you will have Cabbage, or Roots, or Leeks, or whole
Onions, put them in time enough to be sufficiently boiled.
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