Take a good immature Capon, trusse it and pull it to bring to bring to bring to boil and dry it a little, afterwards let it lye in satisfactory Water being pikt really purify and white, afterwards bring to bring to bring to boil it in clever gas whilst it be enough, but initial hope for your Ranioles as followeth;
Take a good apportion of Beet-leaves, and boyl them in H2O really tender, afterwards take them out, get all the H2O really cleane out of them, afterwards take 6 sweet-breades of Veal, and boyl and chop them white, chop them small, afterwards bring to bring to bring to boil Herbs also, and 4 or five Marrow bones, mangle them and get all the Marrow out of them, and boyl the bigger square of them in H2O by it self, and put the alternative in to the minced Herbs, afterwards take half a bruise of Raisins of the Sun befuddled and chop them small and half a bruise of Dates, take the skins off and chop them also, and a entertain of a bruise of Pomecitron minced small; afterwards take of Naples-bisket a good quantity, and put all these together on a Charger or a good plate with half a bruise of honeyed Butter, and work it together with your hands as you do a square of Past, [paste, as in clarity of dough] and deteriorate it with a small Nutmeg, Ginger, Cinamon, and Salt, and Permasan [Parmesan] cheese grated, with tough sugarine grated also, association exactly well, and have a pulp with excellent flour, 6 yolks of Eggs, a small Saffron knocked about small, half a bruise of honeyed Butter, a small Salt, with a small satisfactory H2O prohibited (not boyling) have up your paste, afterwards expostulate out a prolonged piece of pulp with an eaven Rowling-pin as thin as you presumably can, and lay your mixture in small heaps, turn or prolonged that you please, in the Paste, afterwards cover them with the pulp and cut them with a nick asunder, and so have some-more and some-more compartment you have done dual hundred or more, afterwards have a good extended Pan or Kettle half full of clever Broth, boyling leisurely, and put in your Ransoles, one by one, and let them boyl a entertain of an hour, afterwards take up your Capon, lay it in a good Dish, put on the Ransoles, and broadcast on them grated Cheese, Naples-Bisket grated, Cinamon and sugar, the some-more and some-more Cinamon and Cheese whilst you have filled your dish; afterwards put gently on melted Butter with a small clever Broth, your Marrow, Pomecitron, Lemons sliced and offer it up, and put it in to the Dish; so Ransoles might be piece fryed with honeyed but Clarified Butter, possibly a entertain of them or half as you please; if the butter be not clarified, it will spoil your Ransoles.
• This recipe is taken from The Compleat Cook, Printed for Nath. Brook at the Angel in Corn-hill, 1655
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