English Housewifery Exemplified
by
Elizabeth Moxon
Part 2 out of 4
spice when it is boiled, then take the yolks of eight eggs, and four
whites, beat them very well with some sack, and mix your eggs with the
cream, a little sugar and salt, half a penny wheat loaf, a spoonful of
flour, a quarter of a pound of almonds blanch'd and beat fine, beat
them altogether, wet a thick cloth, flour it, and put it in when the
pot boils; it must boil an hour at least; melted butter, sack and sugar
is sauce for it; stick blanch'd almonds and candid orange-peel on the
top, so serve it up.
145. _To make_ PLUMB PORRIDGE.
Take two shanks of beef, and ten quarts of water, let it boil over a
slow fire till it be tender, and when the broth is strong, strain it
out, wipe the pot and put in the broth again, slice in two penny loaves
thin, cutting off the top and bottom, put some of the liquor to it,
cover it up and let it stand for a quarter of an hour, so put it into
the pot again, and let it boil a quarter of an hour, then put in four
pounds of currans, and let them boil a little; then put in two pounds
of raisins, and two pounds of prunes, let them boil till they swell;
then put in a quarter of an ounce of mace, a few cloves beat fine, mix
it with a little water, and put it into your pot; also a pound of
sugar, a little salt, a quart or better of claret, and the juice of two
or three lemons or verjuice; thicken it with sagoo instead of bread; so
put it in earthen pots, and keep it for use.
146. _To make a_ PALPATOON _of_ PIGEONS.
Take mushrooms, pallets, oysters and sweet-breads, fry them in butter,
put all these in a strong gravy, heat them over the fire, and thicken
them up with an egg and a little butter; then take six or eight
pigeons, truss them as you would for baking, season them with pepper
and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a
pound of veal cut in little bits, and a pound and a half of marrow,
beat it together in a stone mortar, after it is beat very fine, season
it with mace, pepper and salt, put in the yolks of four eggs, and two
raw eggs, mix altogether with a few bread crumbs to a paste: make the
sides and lid of your pie with it, then put your ragoo into your dish,
and lay in your pigeons with butter; an hour and a half will bake it.
147. _To fry_ CUCUMBERS _for Mutton Sauce_.
You must brown some butter in a pan, and cut six middling cucumbers,
pare and slice them, but not over thin, drain them from the water, then
put them into the pan, when they are fried brown put to them a little
pepper and salt, a lump of butter, a spoonful of vinegar, a little
shred onion, and a little gravy, not to make it too thin, so shake them
well together with a little flour.
You may lay them round your mutton, or they are proper for a side-dish.
148. _To force a_ FOWL.
Take a good fowl, pull and draw it, then slit the skin down the back,
take the flesh from the bones, and mince it very well, mix it with a
little beef-suet, shred a jill of large oysters, chop a shalot, a
little grated bread, and some sweet herbs, mix all together, season it
with nutmeg, pepper and salt, make it up with yolks of eggs, put it on
the bones and draw the skin over it, sew up the back, cut off the legs,
and put the bones as you do a fowl for boiling, tie the fowl up in a
cloth; an hour will boil it. For sauce take a few oysters, shred them,
and put them into a little gravy, with a lump of butter, a little
lemon-peel shred and a little juice, thicken it up with a little flour,
lie the fowl on the dish, and pour the sauce upon it; you may fry a
little of the forc'd-meat to lay round. Garnish your dish with lemon;
you may set it in the oven if you have convenience, only rub over it
the yolk of an egg and a few bread crumbs.
149. _To make_ STRAWBERRY _and_ RASBERRY FOOL.
Take a pint of rasberries, squeeze and strain the juice, with a
spoonful of orange water, put to the juice six ounces of fine sugar,
and boil it over the fire; then take a pint of cream and boil it, mix
them all well together, and heat them over the fire, but not to boil,
if it do it will curdle; stir it till it be cold, put it into your
bason and keep it for use.
150. _To make a_ POSSET _with_ Almonds.
Blanch and beat three quarters of a pound of almonds, so fine that they
will spread betwixt your fingers like butter, put in water as you beat
them to keep them for oiling; take a pint of sack, cherry or gooseberry
wine, and sweeten it to your taste with double refin'd sugar, make it
boiling hot; take the almonds, put to them a little water, and boil the
wine and almonds together; take the yolks of four eggs, and beat them
very well, put to them three or four spoonfuls of wine, then put it
into your pan by degrees, stirring it all the while; when it begins to
thicken take it off, and stir it a little, put it into a china dish,
and serve it up.
151. _To make_ DUTCH-BEEF.
Take the lean part of a buttock of beef raw, rub it well with brown
sugar all over, and let it lie in a pan or tray two or three hours,
turning it three or four times, then salt it with common salt, and two
ounces of saltpetre; let it lie a fortnight, turning it every day, then
roll it very straight, and put it into a cheese press day and night,
then take off the cloth and hang it up to dry in the chimney; when you
boil it let it be boiled very well, it will cut in shivers like dutch
beef.
You may do a leg of mutton the same way.
152. _To make_ PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or fat,
put to every pound of lean meat a pound of beef-suet, pick'd from the
skins, shred the meat and suet separate and very fine, mix them well
together, add a large handful of green sage shred very small; season it
with pepper and salt, mix it well, press it down hard in an earthen
pot, and keep it for use.--When you use them roll them up with as much
egg as will make them roll smooth; in rolling them up make them about
the length of your fingers, and as thick as two fingers; fry them in
butter, which must be boiled before you can put them in, and keep them
rolling about in the pan; when they are fried through they are enough.
153. _To make an_ AMBLET _of_ COCKLES.
Take four whites and two yolks of eggs, a pint of cream, a little
flour, a nutmeg grated, a little salt, and a jill of cockles, mix all
together, and fry it brown.
This is proper for a side-dish either for noon or night.
154. _To make a common quaking_ PUDDING.
Take five eggs, beat them well with a little salt, put in three
spoonfuls of fine flour, take a pint of new milk and beat them well
together, then take a cloth, butter and flour it, but do not give it
over much room in the cloth; an hour will boil it, give it a turn every
now and then at the first putting in, or else the meal will settle to
the bottom; have a little plain butter for sauce, and serve it up.
155. _To make a boil'd_ TANSEY.
Take an old penny loaf, cut off the out crust, slice it thin, put to it
as much hot cream as will wet it, six eggs well beaten, a little shred
lemon-peel, grate in a little nutmeg, and a little salt; green it as
you did your baked tansey, so tie it up in a cloth and boil it; it will
take an hour and a quarter boiling; when you dish it up stick it with
candid orange and lay a Seville orange cut in quarters round the dish;
serve it up with melted butter.
156. _A_ TANSEY _another Way_.
Take an old penny loaf, cut off the out crust, slice it very thin, and
put to it as much hot milk as will wet it; take six eggs, beat them
very well, grate in half a nutmeg, a little shred lemon-peel, half a
pound of clarified butter, half a pound of sugar, and a little salt;
mix them well together. _To green your tansey_, Take a handful or two
of spinage, a handful of tansey, and a handful or sorrel, clean them
and beat them in a marble mortar, or grind it as you would do
greensauce, strain it through a linen cloth into a bason, and put into
your tansey as much of the juice as will green it, pour over the sauce
a little white wine, butter and sugar; lay a rim of paste round your
dish and bake it; when you serve it up cut a Seville orange in
quarters, and lay it round the edge of the dish.
157. _To make_ RICE PANCAKES.
Take half a pound of rice, wash and pick it clean, cree it in fair
water till it be a jelly, when it is cold take a pint of cream and the
yolks of four eggs, beat them very well together, and put them into the
rice, with grated nutmeg and some salt, then put in half a pound of
butter, and as much flour as will make it thick enough to fry, with as
little butter as you can.
158. _To make_ FRUIT FRITTERS.
Take a penny loaf, cut off the out crust, slice it, put to it as much
hot milk as will wet it, beat five or six eggs, put to them a quarter
of a pound of currans well cleaned, and a little candid orange shred
fine, so mix them well together, drop them with a spoon into a stew-pan
in clarified butter; have a little white wine, butter and sugar for
your sauce, put it into a china bason, lay your fritters round, grate a
little sugar over them, and serve them up.
159. _To make_ WHITE PUDDINGS _in Skins_.
Take half a pound of rice, cree it in milk while it be soft, when it is
creed put it into a cullinder to drain; take a penny loaf, cut off the
out crust, then cut it in thin slices, scald it in a little milk, but
do not make it over wet; take six eggs and beat them very well, a pound
of currans well cleaned, a pound of beef-suet shred fine, two or three
spoonfuls of rose-water, half a pound of powder sugar, a little salt, a
quarter of an ounce of mace, a large nutmeg grated, and a small stick
of cinnamon; beat them together, mix them very well, and put them into
the skins; if you find it be too thick put to it a little cream; you
may boil them near half an hour, it will make them keep the better.
160. _To make_ BLACK PUDDINGS.
Take two quarts of whole oatmeal, pick it and half boil it, give it
room in your cloth, (you must do it the day before you use it) put it
into the blood while it is warm, with a handful of salt, stir it very
well, beat eight or nine eggs in about a pint of cream, and a quart of
bread-crumbs, a handful or two of maslin meal dress'd through a
hair-sieve, if you have it, if not put in wheat flour; to this quantity
you may put an ounce of Jamaica pepper, and ounce of black pepper, a
large nutmeg, and a little more salt, sweet-marjoram and thyme, if they
be green shred them fine, if dry rub them to powder, mix them well
together, and if it be too thick put to it a little milk; take four
pounds of beef-suet, and four pounds of lard, skin and cut it it think
pieces, put it into your blood by handfuls, as you fill your puddings;
when they are filled and tied prick them with a pin, it will keep them
from bursting in the boiling; (you must boil them twice) cover them
close and it will make them black.
161. _An_ ORANGE PUDDING _another Way_.
Take two Seville oranges, the largest and cleanest you can get, grate
off the outer skin with a clean grater; take eight eggs, (leave out two
of the whites) half a pound of loaf sugar, beat it very fine, put it to
your eggs, and beat them for an hour, put to them half a pound of
clarified butter, and four ounces of almonds blanch'd, and heat them
with a little rose-water; put in the juice of the oranges, but mind you
don't put in the pippens, and mix together; bake it with a thin paste
over the bottom of the dish. It must be baked in a slow oven.
162. _To make_ APPLE FRITTERS.
Take four eggs and beat them very well, put to them four spoonfuls of
fine flour, a little milk, about a quarter of a pound of sugar, a
little nutmeg and salt, so beat them very well together; you must not
make it very thin, if you do it will not stick to the apple; take a
middling apple and pare it, cut out the core, and cut the rest in round
slices about the thickness of a shilling; (you may take out the core
after you have cut it with your thimble) have ready a little lard in a
stew-pan, or any other deep pan; then take your apple every slice
single, and dip it into your bladder, let your lard be very hot, so
drop them in; you must keep them turning whilst enough, and mind that
they be not over brown; as you take them out lay them on a pewter dish
before the fire whilst you have done; have a little white wine, butter
and sugar for the sauce; grate over them a little loaf sugar, and serve
them up.
163. _To make an_ HERB PUDDING.
Take a good quantity of spinage and parsley, a little sorrel and mild
thyme, put to them a handful of great oatmeal creed, shred them
together till they be very small, put to them a pound of currans, well
washed and cleaned, four eggs well beaten in a jill of good cream; if
you wou'd have it sweet, put in a quarter of a pound of sugar, a little
nutmeg, a little salt, and a handful of grated bread; then meal your
cloth and tie it close before you put it in to boil; it will take as
much boiling as a piece of beef.
164. _To make a_ PUDDING _for a_ HARE.
Take the liver and chop it small with some thyme, parsley, suet, crumbs
of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat
bacon and lemon-peel; you must make the composition very stiff, lest it
should dissolve, and you lose your pudding.
165. _To make a_ BREAD PUDDING.
Take three jills of milk, when boiled, take a penny loaf sliced thin,
cut off the out crust, put on the boiling milk, let it stand close
covered till it be cold, and beat it very well till all the lumps be
broke; take five eggs beat very well, grate in a little nutmeg, shred
some lemon-peel, and a quarter of a pound of butter or beef-suet, with
as much sugar as will sweeten it; and currans as many as you please;
let them be well cleaned; so put them into your dish, and bake or boil
it.
166. _To make_ CLARE PANCAKES.
Take five or six eggs, and beat them very well with a little salt, put
to them two or three spoonfuls of cream, a spoonful of fine flour, mix
it with a little cream; take your clare and wash it very clean, wipe it
with a cloth, put your eggs into a pan, just to cover your pan bottom,
lay the clare in leaf by leaf, whilst you have covered your pan all
over; take a spoon, and pour over every leaf till they are all covered;
when it is done lay the brown side upwards, and serve it up.
167. _To make a_ LIVER PUDDING.
Take a pound of grated bread, a pound of currans, a pound and a half of
marrow and suet together cut small, three quarters of a pound of sugar,
half an ounce of cinnamon, a quarter of an ounce of mace, a pint of
grated liver, and some salt, mix all together; take twelve eggs, (leave
out half of the whites) beat them well, put to them a pint of cream,
make the eggs and cream warm, then put it to the pudding, stuff and
stir it well together, so fill them in skins; put to them a few
blanch'd almonds shred fine, and a spoonful or two of rose-water, so
keep them for use.
168. _To make_ OATMEAL FRITTERS.
Boil a quart of new milk, steep a pint of fine flour or oatmeal in it
ten or twelve hours, then beat four eggs in a little milk, so much as
will make like thick blatter, drop them in by spoonfuls into fresh
butter, a spoonful of butter in a cake, and grate sugar over them; have
sack, butter and sugar for sauce.
169. _To make_ APPLE DUMPLINGS.
Take half a dozen codlins, or any other good apples, pare and core
them, make a little cold butter paste, and roll it up about the
thickness of your finger, so lap around every apple, and tie them
single in a fine cloth, boil them in a little salt and water, and let
the water boil before you put them in; half an hour will boil them; you
must have for sauce a little white wine and butter; grate some sugar
round the dish, and serve them up.
170. _To make_ HERB DUMPLINGS.
Take a penny loaf, cut off the out crust, and the rest in slices, put
to it as much hot milk as will just wet it, take the yolks and whites
of six eggs, beat them with two spoonfuls of powder sugar, half a
nutmeg, and a little salt, so put it to your bread; take half a pound
of currans well cleaned, put them to your eggs, then take a handful of
the mildest herbs you can get, gather them so equal that the taste of
one be not above the other, wash and chop them very small, put as many
of them in as will make a deep green, (don't put any parsley among
them, nor any other strong herb) so mix them all together, and boil
them in a cloth, make them about the bigness of middling apples; about
half an hour will boil them; put them into your dish, and have a little
candid orange, white wine, butter and sugar for sauce, so serve them
up.
171. _To make_ MARROW TARTS.
To a quart of cream put the yolks of twelve eggs, half a pound of
sugar, some beaten mace and cinnamon, a little salt and some sack, set
it on the fire with half a pound of biskets, as much marrow, a little
orange-peel and lemon-peel; stir it on the fire till it becomes thick,
and when it is cold put it into a dish with puff-paste, then bake it
gently in a slow oven.
172. _To make_ PLAIN FRUIT DUMPLINGS.
Take as much flour as you would have dumplings in quantity, put it to a
spoonful of sugar, a little salt, a little nutmeg, a spoonful of light
yeast, and half a pound of currans well washed and cleaned, so knead
them the stiffness you do a common dumpling, you must have white wine,
sugar and butter for sauce; you may boil them either in a cloth or
without; so serve them up.
173. _To make_ OYSTER LOAVES.
Take half a dozen French loaves, rasp them and make a hole at the top,
take out all the crumbs and fry them in butter till they be crisp; when
your oysters are stewed, put them into your loaves, cover them up
before the fire to keep hot whilst you want them; so serve them up.
They are proper either for a side-dish or mid-dish.
You may make cockle loaves or mushroom-loaves the same way.
174. _To make a_ GOOSEBERRY PUDDING.
Take a quart of green gooseberries, pick, coddle, bruise and rub them
through a hair-sieve to take out the pulp; take six spoonfuls of the
pulp, six eggs, three quarters of a pound of sugar, half a pound of
clarified butter, a little lemon-peel shred fine, a handful of
bread-crumbs or bisket, a spoonful of rose-water or orange-flower
water; mix these well together, and bake it with paste round the dish;
you may add sweetmeats if you please.
175. _To make an_ EEL PIE.
Case and clean the eels, season them with a little nutmeg, pepper and
salt, cut them in long pieces; you must make your pie with hot butter
paste, let it be oval with a thin crust; lay in your eels length way,
putting over them a little fresh butter; so bake them.
Eel pies are good, and eat very well with currans, but if you put in
currans you must not use any black pepper, but a little Jamaica pepper.
176. _To make a_ TURBOT-HEAD PIE.
Take a middling turbot-head, pretty well cut off, wash it clean, take
out the gills, season it pretty well with mace, pepper and salt, so put
it into a deep dish with half a pound of butter, cover it with a light
puff-paste, but lay none in the bottom; when it is baked take out the
liquor and the butter that it was baked in, put it into a sauce-pan
with a lump of fresh butter and flour to thicken it, with an anchovy
and a glass of white wine, so pour it into your pie again over the
fish; you may lie round half a dozen yolks of eggs at an equal
distance; when you have cut off the lid, lie it in sippets round your
disk, and serve it up.
177. _To make a Caudle for a sweet_ VEAL PIE.
Take about a jill of white wine and verjuice mixed, make it very hot,
beat the yolk of an egg very well, and then mix them together as you
would do mull'd ale; you must sweeten it very well, because there is no
sugar in the pie.
This caudle will do for any other sort of pie that is sweet.
178. _To make_ SWEET-MEAT TARTS.
Make a little shell-paste, roll it, and line your tins, prick them in
the inside, and so bake them; when you serve 'em up put in any sort of
sweet-meats, what you please.
You may have a different sort every day, do but keep your shells bak'd
by you.
179. _To make_ ORANGE TARTS.
Take two or three Seville oranges and boil them, shift them in the
boiling to take out the bitter, cut them in two, take out the pippens,
and cut them in slices; they must be baked in crisp paste; when you
fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a
pound will sweeten a dozen of small tins, if you do not put in too much
orange) bake them in a slow oven, and ice them over.
180. _To make a_ TANSEY _another Way_.
Take a pint of cream, some biskets without seeds, two or three
spoonfuls of fine flour, nine eggs, leaving out two of the whites, some
nutmeg, and orange-flower water, a little juice of tansey and spinage,
put it into a pan till it be pretty thick, then fry or bake it, if
fried take care that you do not let it be over-brown. Garnish with
orange and sugar, so serve it up.
181. _A good_ PASTE _for_ TARTS.
Take a pint of flour, and rub a quarter of a pound of butter into it,
beat two eggs with a spoonful of double-refin'd sugar, and two or three
spoonfuls of cream to make it into paste; work it as little as you can,
roll it out thin; butter your tins, dust on some flour, then lay in
your paste, and do not fill them too full.
182. _To make_ TRANSPARENT TARTS.
Take a pound of flour well dried, beat one egg till it be very thin,
then melt almost three quarters of a pound of butter without salt, and
let it be cold enough to mix with an egg, then put it into the flour
and make your paste, roll it very thin, when you are setting them into
the oven wet them over with a little fair water, and grate a little
sugar; if you bake them rightly they will be very nice.
183. _To make a_ SHELL PASTE.
Take half a pound of fine flour, and a quarter of a pound of butter,
the yolks of two eggs and one white, two ounces of sugar finely sifted,
mix all these together with a little water, and roll it very thin
whilst you can see through it; when you lid your tarts prick them to
keep them from blistering; make sure to roll them even, and when you
bake them ice them.
184. _To make_ PASTE _for_ TARTS.
Take the yolks of five or six eggs, just as you would have paste in
quantity; to the yolks of eggs put a pound of butter, work the butter
with your hands whilst it take up all the eggs, then take some London
flour and work it with your butter whilst it comes to a paste, put in
about two spoonfuls of loaf sugar beat and sifted, and about half a
jill of water; when you have wrought it well together it is fit for
use.
This is a paste that seldom runs if it be even roll'd; roll it thin but
let your lids be thiner than your bottoms; when you have made your
tarts, prick them over with a pin to keep it from blistering; when you
are going to put them into the oven, wet them over with a feather dipt
in fair water, and grate over them a little double-refined loaf sugar,
it will ice them; but don't let them be bak'd in a hot oven.
185. _A short_ PASTE _for_ TARTS.
Take a pound of wheat-flour, and rub it very small, three quarters of a
pound of butter, rub it as small as the flour, put to it three
spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs,
and beat them very well; put to them a spoonful or two of rose-water,
and work them into a paste, then roll them thin, and ice them as you
did the other if you please, and bake 'em in a slow oven.
186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE.
Take a quarter of a peck of fine flour, or as much as you think you
have occasion for, and to every quartern of flour put a pound and a
quarter of butter, break the third part of your butter into the flour;
then take the whites of three or four eggs, beat them very well to a
froth, and put to them as much water as will knead the meal; do not
knead it over stiff, so then roll it in the rest of your butter; you
must roll it five or six times over at least, and strinkle a little
flour over your butter every time you roll it up, lap it up the cross
way, and it will be fit for use.
187. _To make a Paste for a_ STANDING PIE.
Take a quartern of flour or more if you have occasion, and to every
quartern of flour put a pound of butter, and a little salt, knead it
with boiling water, then work it very well, and let it lie whilst it is
cold.
This paste is good enough for a goose pie, or any other standing-pie.
188. _A light Paste for a_ DISH PIE.
Take a quartern of flour, and break into it a pound of butter in large
pieces, knead it very stiff, handle it as lightly as you can, and roll
it once or twice, then it is fit for use.
189. _To make_ CHEESE CAKES.
Take a gallon of new milk, make of it a tender curd, wring the whey
from it, put it into a bason, and break three quarters of a pound of
butter into the curd, then with a clean hand work the butter and curd
together till all the butter be melted, and rub it in a hair-sieve with
the back of spoon till all be through; then take six eggs, beat them
with a few spoonfuls of rose-water or sack, put it into your curd with
half a pound of fine sugar and a nutmeg grated; mix them all together
with a little salt, some currans and almonds; then make up your paste
of fine flour, with cold butter and a little sugar; roll your paste
very thin, fill your tins with the curd, and set them in an oven, when
they are almost enough take them out, then take a quarter of a pound of
butter, with a little rose-water, and part of a half pound of sugar,
let it stand on the coals till the butter be melted, then pour into
each cake some of it, set them in the oven again till they be brown, so
keep them for use.
190. _To make_ GOOFER WAFERS.
Take a pound of fine flour and six eggs, beat them very well, put to
them about a jill of milk, mix it well with the flour, put in half a
pound of clarified butter, half a pound of powder sugar, half of a
nutmeg, and a little salt; you may add to it two or three spoonfuls of
cream; then take your goofer-irons and put them into the fire to heat,
when they are hot rub them over the first time with a little butter in
a cloth, put your batter into one side of your goofer-irons, put them
into the fire, and keep turning the irons every now and then; (if your
irons be too hot they burn soon) make them a day or two before you use
them, only set them down before the fire on a pewter dish before you
serve them up; have a little white wine and butter for your sauce,
grating some sugar over them.
191. _To make common_ CURD CHEESE CAKES.
Take a pennyworth of curds, mix them with a little cream, beat four
eggs, put to them six ounces of clarified butter, a quarter of a pound
of sugar, half a pound of currans well wash'd, and a little lemon-peel
shred, a little nutmeg, a spoonful of rose-water or brandy, whether you
please, and a little salt, mix altogether, and bake them in small petty
pans.
192. CHEESE CAKES _without_ CURRANS.
Take five quarts of new milk, run it to a tender curd, then hang it in
a cloth to drain, rub into them a pound of butter that is well washed
in rose-water, put to it the yolks of seven or eight eggs, and two of
the whites; season it with cinnamon, nutmeg and sugar.
193. _To make a_ CURD PUDDING.
Take three quarts of new milk, put to it a little erning, as much as
will break it when it is scumm'd break it down with your hand, and when
it is drained grind it with a mustard ball in a bowl, or beat it in a
marble-mortar; then take half a pound of butter and six eggs, leaving
out three of the whites; beat the eggs well, and put them into the
curds and butter, grate in half a nutmeg, a little lemon-peel shred
fine, and salt, sweeten it to your taste, beat them all together, and
bake them in little petty-pans with fast bottoms; a quarter of an hour
will bake them; you must butter the tins very well before you put them
in; when you dish them up you must lay them the wrong side upwards on
the dish, and stick them with either blanch'd almonds, candid orange,
or citron cut in long bits, and grate a little loaf sugar over them.
194. _To make a_ SLIPCOAT CHEESE.
Take five quarts of new-milk, a quart of cream, and a quart of water,
boil your water, then put your cream to it; when your milk is new-milk
warm put in your erning, take your curd into the strainer, break it as
little as you can, and let it drain, then put it into your vat, press
it by degrees, and lay it in grass.
195. _To make_ CREAM CHEESE.
Take three quarts of new-milk, one quart of cream, and a spoonful of
erning, put them together, let it stand till it come to the hardness of
a strong jelly, then put it into the mould, shifting it often into dry
cloths, lay the weight of three pounds upon it, and about two hours
after you may lay six or seven pounds upon it; turn it often into dry
cloths till night, then take the weight off, and let it lie in the
mould without weight and cloth till morning, and when it is so dry that
it doth not wet a cloth, keep it in greens till fit for use; if you
please you may put a little salt into it.
196. _To make_ PIKE _eat like_ STURGEON.
Take the thick part of a large pike and scale it, set on two quarts of
water to boil it in, put in a jill of vinegar, a large handful of salt,
and when it boils put in your pike, but first bind it about with coarse
inkle; when it is boiled you must not take off the inkle or baising,
but let it be on all the time it is in eating; it must be kept in the
same pickle it was boiled in, and if you think it be not strong enough
you must add a little more salt and vinegar, so when it is cold put it
upon your pike, and keep it for use; before you boil the pike take out
the bone.
You may do scate the same way, and in my opinion it eats more like
sturgeon.
197. _To Collar_ EELS.
Take the largest eels you can get, skin and split them down the belly,
take out the bones, season them with a little mace, nutmeg and salt;
begin at the tail and roll them up very tight, so bind them up in a
little coarse inkle, boil it in salt and water, a few bay leaves, a
little whole pepper, and a little alegar or vinegar; it will take an
hour boiling, according as your roll is in bigness; when it is boiled
you must tie it and hang it up whilst it be cold, then put it into the
liquor that it was boiled in, and keep it for use.
If your eels be small you may robe two or three of them together.
198. _To Pot_ SMELTS.
Take the freshest and largest smelts you can get, wipe them very well
with a clean cloth, take out the guts with a skewer, (but you must not
take out the milt and roan) season them with a little mace, nutmeg and
salt, so lie them in a flat pot; if you have two score you must lay
over them five ounces of butter; lie over them a paper, and set them in
a slow oven; if it be over hot it will burn them, and make them look
black; an hour will bake them; when they are baked you must take them
out and lay them on a dish to drain, and when they are drained you must
put them in long pots about the length of your smelts; when you lay
them in you must put betwixt every layer the same seasoning as you did
before, to make them keep; when they are cold cover them over with
clarified butter, so keep them for use.
199. _To Pickle_ SMELTS.
Take the best and largest smelts you can get; gut, wash and wipe them,
lie them in a flat pot, cover them with a little white wine vinegar,
two or three blades of mace and a little pepper and salt; bake them in
a slow oven, and keep them for use.
200. _To stew a_ PIKE.
Take a large pike, scale and clean it, season it in the belly with a
little mace and salt; skewer it round, put it into a deep stew-pan,
with a pint of small gravy and a pint of claret, two or thee blades of
mace, set it over a stove with a slow fire, and cover it up close; when
it is enough take part of the liquor, put to it two anchovies, a little
lemon-peel shred fine, and thicken the sauce with flour and butter;
before you lie the pike on the dish turn it with the back upwards, take
off the skin, and serve it up. Garnish your dish with lemon and pickle.
201. SAUCE _for a_ PIKE.
Take a little of the liquor that comes from the pike when you take it
out of the oven, put to it two or three anchovies, a little lemon-peel
shred, a spoonful or two of white wine, or a little juice of lemon,
which you please, put to it some butter and flour, make your sauce
about the thickness of cream, put it into a bason or silver-boat, and
set in your dish with your pike, you may lay round your pike any sort
of fried fish, or broiled, if you have it; you may have the same sauce
for a broiled pike, only add a little good gravy, a few shred capers, a
little parsley, and a spoonful or two of oyster and cockle pickle if
you have it.
202. _How to roast a_ PIKE _with a Pudding in the Belly_.
Take a large pike, scale and clean it, draw it at the gills.--_To make
a pudding for the Pike_. Take a large handful of bread-crumbs, as much
beef-suet shred fine, two eggs, a little pepper and salt, a little
grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred
fine; so mix altogether, put it into the belly of your pike, skewer it
round and lie it in an earthen dish with a lump of butter over it, a
little salt and flour, so set it in the oven; an hour will roast it.
203. _To dress a_ COD'S HEAD.
Take a cod's head, wash and clean it, take out the gills, cut it open,
and make it to lie flat; (if you have no conveniency of boiling it you
may do it in an oven, and it will be as well or better) put it into a
copper-dish or earthen one, lie upon it a littler butter, salt, and
flour, and when it is enough take off the skin.
SAUCE _for the_ COD'S HEAD.
Take a little white gravy, about a pint of oysters or cockles, a little
shred lemon-peel, two or three spoonfuls of white wine, and about half
a pound of butter thicken'd with flour, and put it into your boat or
bason.
_Another_ SAUCE _for a_ COD'S HEAD.
Take a pint of good gravy, a lobster or crab, which you can get, dress
and put it into your gravy with a little butter, juice of lemon, shred
lemon-peel, and a few shrimps if you have them; thicken it with a
little flour, and put it into your bason, set the oysters on one side
of the dish and this on the other; lay round the head boiled whitings,
or any fried fish; pour over the head a little melted butter. Garnish
your dish with horse-radish, slices of lemon and pickles.
204. _To stew_ CARP _or_ TENCH.
Take your carp or tench and wash them, scale the carp but not the
tench, when you have cleaned them wipe them with a cloth, and fry them
in a frying pan with a little butter to harden the skin; before you put
them into the stew-pan, put to them a little good gravy, the quantity
will be according to the largeness of your fish, with a jill of claret,
three or four anchovies at least, a little shred lemon-peel, a blade or
two of mace, let all stew together, till your carp be enough, over a
slow fire; when it is enough take part of the liquor, put to it half a
pound of butter, and thicken it with a little flour; so serve them up.
Garnish your dish with crisp parsley, slices of lemon and pickles.
If you have not the convenience of stewing them, you may broil them
before a fire, only adding the same sauce.
205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT.
Take a little mild white gravy, two or three anchovies, a spoonful of
oyster or cockle pickle, a little shred lemon-peel, half a pound of
butter, a little parsley and fennel shred small, and a little juice of
lemon, but not too much, for fear it should take off the sweetness.
206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or
boiled_.
Take a little gravy, a few cockles, oysters or mushrooms, put to them a
little of the gravy that comes from the fish, either broiled or boiled,
it will do very well if you have no other gravy, a little catchup and a
lump of butter; if you have neither oysters nor cockles you may put in
an anchovy or two, and thicken with flour; you may put in a few shred
capers, or a little mango, if you have it.
207. _To stew_ EELS.
Take your eels, case, clean and skewer them round, put them into a
stew-pan with a little good gravy, a little claret to redden the gravy,
a blade or two of mace, an anchovy, and a little lemon-peel; when they
are enough thicken them with a little flour and butter. Garnish your
dish with parsley.
208. _To pitch-cock_ EELS.
Take your eels, case and clean them, season them with nutmeg, pepper
and salt, skewer them round, broil them before the fire, and baste them
with a little butter; when they are almost enough strinkle them over
with a little shred parsley, and make your sauce of a little gravy,
butter, anchovy, and a little oyster pickle if you have it; don't pour
the sauce over your eels, put it into a china bason, and set it in the
middle of your dish.
Garnish with crisp parsley, and serve them up.
209. _To boil_ HERRINGS.
Take your herring, scale and wash them, take out the milt and roan,
skewer them round, and tie them with a string or else they will come
loose in the boiling and be spoil'd; set on a pretty broad stew-pan,
with as much water as will cover them, put to it a little salt, lie in
you herrings with the backs downwards boil with them the milt and roans
to lie round them; they will boil in half a quarter of an hour over a
slow fire; when they are boiled take them up with an egg slice, so turn
them over and set them to drain. Make your sauce of a little gravy and
butter, an anchovy and a little boiled parsley shred; put it into the
bason, set it in the middle of the dish, lie the herrings round with
their tails towards the bason, and lie the milts and roans between
every herring. Garnish with crisp parsley and lemon; so serve them up.
210. _To fry_ HERRINGS.
Scale and wash your herrings clean, strew over them a little flour and
salt; let your butter be very hot before you put your herrings into the
pan, then shake them to keep them stirring, and fry them over a brisk
fire; when they are fried cut off the heads and bruise them, put to
them a jill of ale, (but the ale must not be bitter) add a little
pepper and salt, a small onion or shalot, if you have them, and boil
them altogether; when they are boiled, strain them, and put them into
your sauce-pan again, thicken them with a little flour and butter, put
it into a bason, and set it in the middle of your dish; fry the milts
and roans together, and lay round your herrings. Garnish your dish with
crisp parsley, and serve it up.
211. _To pickle_ HERRINGS.
Scale and clean your herrings, take out the milts and roans, and skewer
them round, season them with a little pepper and salt, put them in a
deep pot, cover them with alegar, put to them a little whole Jamaica
pepper, and two or three bay leaves; bake them and keep them for use.
212. _To stew_ OYSTERS.
Take a score or two of oysters, according as you have occasion, put
them into a small stew-pan, with a few bread-crumbs, a little water,
shred mace and pepper, a lump of butter, and a spoonful of vinegar,
(not to make it four) boil them altogether but not over much, if you
do it makes them hard. Garnish with bread fippets, and serve them up.
213. _To fry_ OYSTERS.
Take a score or two of the largest oysters you can get, and the yolks
of four or five eggs, beat them very well, put to them a little nutmeg,
pepper and salt, a spoonful of fine flour, and a little raw parsley
shred, so dip in your oysters, and fry them in butter a light brown.
They are very proper to lie about either stew'd oysters, or any other
fish, or made dishes.
214. OYSTERS _in_ SCALLOP SHELLS.
Take half a dozen small scallop shells, lay in the bottom of every
shell a lump of butter, a few bread crumbs, and then your oysters;
laying over them again a few more bread crumbs, a little butter, and a
little beat pepper, so set them to crisp, either in the oven or before
the fire, and serve them up.
They are proper for either a side-dish or middle-dish.
215 _To keep_ HERRINGS _all the Year_.
Take fresh herrings, cut off their heads, open and wash them very
clean, season them with salt, black pepper, and Jamaica pepper, put
them into a pot, cover them with white wine vinegar and water, of each
an equal quantity, and set them in a slow oven to bake; tie the pot up
close and they will keep a year in the pickle.
216. _To make artificial_ Sturgeon _another Way_.
Take out the bones of a turbot or britt, lay it in salt twenty four
hours, boil it with good store of salt; make your pickle of white wine
vinegar and three quarts of water, boil them, and put in a little
vinegar in the boiling; don't boil it over much, if you do it will make
it soft; when 'tis enough take it out till it be cold, put the same
pickle to it, and keep it for use.
217. _To stew_ MUSHROOMS.
Take mushrooms, and clean them, the buttons you may wash, but the flaps
you must pill both inside and out; when you have cleaned them, pick out
the little ones for pickling, and cut the rest in pieces for stewing;
wash them and put them into a little water, give them a boil and it
will take off the faintness, so drain from them all the water, then put
them into a pan with a lump of butter, a little shred mace, pepper and
salt to your taste (putting them to a little water) hang them over a
slow fire for half an hour, when they are enough thicken them with a
little flour; serve them up with sippets.
218. _To make_ ALMOND PUFFS.
Take a pound of almonds blanch'd, and beat them with orange-flower
water, then take a pound of sugar, and boil them almost to a candy
height, put in your almonds and stir them on the fire, keep them
stirring till they be stiff, then take them off the fire and stir them
till they be cold; beat them a quarter of an hour in a mortar, putting
to them a pound of sugar sifted, and a little lemon-peel grated, make
it into a paste with the whites of three eggs, and beat it into a froth
more or less as you think proper; bake them in an oven almost cold, and
keep them for use.
219. _To pot_ MUSHROOMS.
Take the largest mushrooms, scrape and clean them, put them into your
pan with a lump of butter, and a little salt, let then stew over a slow
fire whilst they are enough, put to them a little mace and whole
pepper, then dry them with a cloth, and put them down into a pot as
close as you can, and as you lie them down strinkle in a little salt
and mace, when they are cold cover them over with butter; when you use
them toss them up with gravy, a few bread-crumbs and butter; do not
make your pot over large, but rather put them into two pots; they will
keep the better if you take the gravy from them when they are stewed.
They are good for fish-sauce, or any other whilst they are fresh.
220. _To fry_ TROUT, _or any other Sort of Fish_.
Take two or three eggs, more or less according as you have fish to fry,
take the fish and cut it in thin slices, lie it upon a board, rub the
eggs over it with a feather, and strow on a little flour and salt, fry
it in fine drippings or butter, let the drippings be very hot before
you put in the fish, but do not let it burn, if you do it will make the
fish black; when the fish is in the pan, you may do the other side with
the egg, and as you fry it lay it to drain before the fire till all be
fried, then it is ready for use.
221. _To make_ SAUCE _for_ SALMON _or_ TURBOT.
Boil your turbot or salmon, and set it to drain; take the gravy that
drains from the salmon or turbot, an anchovy or two, a little
lemon-peel shred, a spoonful of catchup, and a little butter, thicken
it with flour the thickness of cream, put to it a little shred parsley
and fennel; but do not put in your parsley and fennel till you be just
going to send it up, for it will take off the green.
The gravy of all sorts of fish is a great addition to your sauce, if
the fish be sweet.
222. _To dress_ COD'S ZOONS.
Lie them in water all night, and then boil them, if they be salt shift
them once in the boiling, when they are tender cut them in long pieces,
dress them up with eggs as you do salt fish, take one or two of them
and cut into square pieces, dip them in egg and fry them to lay round
your dish.
It is proper to lie about any other dish.
223. _To make_ SOLOMON GUNDY _to eat in Lent_
Take five or six white herrings, lay them in water all night, boil them
as soft as you would do for eating, and shift them in the boiling to
take out the saltness; when they are boiled take the fish from the
bone, and mind you don't break the bone in pieces, leaving on the head
and tail; take the white part of the herrings, a quarter of a pound of
anchovies, a large apple, a little onion shred fine, or shalot, and a
little lemon-peel, shred them all together, and lie them over the bones
on both sides, in the shape of a herring; then take off the peel of a
lemon very very thin, and cut it in long bits, just as it will reach
over the herrings; you must lie this peel over every herring pretty
thick. Garnish your dish with a few pickled oysters, capers, and
mushrooms, if you have any; so serve them up.
224. SOLOMAN GUNDY _another Way_.
Take the white part of a turkey, or other fowl, if you have neither,
take a little white veal and mince it pretty small; take a little hang
beef or tongues, scrape them very fine, a few shred capers, and the
yolks of four or five eggs shred small; take a delf dish and lie a delf
plate in the dish with the wrong side up, so lie on your meat and other
ingredients, all single in quarters, one to answer another; set in the
middle a large lemon or mango, so lie round your dish anchovies in
lumps, picked oysters or cockles, and a few pickled mushrooms, slices
of lemon and capers; so serve it up.
This is proper for a side-dish either at noon or night.
225. _To make_ LEMON CHEESE CAKES.
Blanch half a pound of almonds, and beat them in a stone mortar very
fine, with a little rose-water; put in eight eggs, leaving out five of
the whites; take three quarters of a pound of sugar, and three quarters
of a pound of melted butter, beat all together, then take three
lemon-skins, boiled tender, the rind and all, beat them very well, and
mix them with the rest, then put them into your paste.
You may make a lemon-pudding the same way, only add the juice of half a
lemon: Before you set them in the oven, grate over them a little fine
loaf sugar.
226. _To make white_ GINGER BREAD.
Take a little gum-dragon, lay it in rose-water all night, then take a
pound of jordan almonds blanch'd with a little of the gum-water, a
pound of double-refined sugar beat and sifted, an ounce of cinnamon
beat with a little rose-water, work it into a paste and print it, then
set it in a stove to dry.
227. _To make red_ GINGER BREAD.
Take a quart and a jill of red wine, a jill and a half of brandy, seven
or eight manshets, according to the size the bread is, grate them, (the
crust must be dried, beat and sifted) three pounds and a half of sugar
beat and sifted, two ounces of cinnamon, and two ounces of ginger beat
and sifted, a pound of almonds blanched and beat with rose-water, put
the bread into the liquor by degrees, stirring it all the time, when
the bread is all well mix'd take it off the fire; you must put the
sugar, spices, and almonds into it, when it is cold print it; keep some
of the spice to dust the prints with.
228. _To make a_ GREAT CAKE.
Take five pounds of fine flour, (let it be dried very well before the
fire) and six pounds of currans well dress'd and rub'd in cloths after
they are wash'd, set them in a sieve before the fire; you must weigh
your currans after they are cleaned, then take three quarters of an
ounce of mace, two large nutmegs beaten and mix'd amongst the flour,
and pound of powder sugar, and pound of citron, and a pound of candid
orange, (cut your citron and orange in pretty large pieces) and a pound
of almonds cut in three or four pieces long way; then take sixteen
eggs, leaving out half of the whites, beat your sugar and eggs for half
an hour with a little salt; take three jills of cream, and three pounds
and a half of butter, melt your butter with part of the cream for fear
it should be too hot, put in between a jack and a jill of good brandy,
a quart of light yeast, and the rest of the cream, mix all your liquors
together about blood-warm, make a hole in the middle of your flour, and
put in the liquids, cover it half an hour and let it stand to rise,
then put in your currans and mix all together; butter your hoop, tie a
paper three fold, and put it at the bottom in your hoop; just when they
are ready to set in the oven, put the cake into your hoop at three
times; when you have laid a little paste at the bottom, lay in part of
your sweet-meats and almonds, then put in a little paste over them
again, and the rest of your sweet-meats and almonds, and set it in a
quick oven; two hours will bake it.
229. _To make_ ICEING _for this_ CAKE.
Take two pounds of double-refined sugar, beat it, and sift it through a
fine sieve; put to it a spoonful of fine starch, a pennyworth of
gum-arabic, beat them all well together; take the whites of four or
five eggs, beat them well, and put to them a spoonful of rose-water, or
orange-flower water, a spoonful of the juice of lemon, beat them with
the whites of your eggs, and put in a little to your sugar till you wet
it, then beat them for two hours whilst your cake is baking; if you
make it over thin it will run; when you lie it on your cake you must
lie it on with a knife; if you would have the iceing very thick, you
must add a little more sugar; wipe off the loose currans before you put
on the iceing, and put it into the oven to harden the iceing.
230. _To make a_ PLUMB CAKE.
Take five pounds of flour dried and cold, mix to it an ounce of mace,
half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a
quarter of an ounce of lemon-peel grated, and a pound of fine sugar;
take fifteen eggs, leaving out seven of the whites, beat your eggs with
half a jill of brandy or sack, a little orange-flower water, or rose
water; then put to your eggs near a quart of light yeast, set it on the
fire with a quart of cream, and three pounds of butter, let your butter
melt in the cream, so let it stand till new milk warm, then skim off
all the butter and most of the milk, and mix it to your eggs and yeast;
make a hole in the middle of your flour, and put in your yeast,
strinkle at the tip a little flour, then mix to it a little salt, six
pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by
the fire, a pound of the best raisins stoned, and beat them altogether
whilst they leave the bowl; put in a pound of candid orange, and half a
pound of citron cut in long pieces; then butter the garth and fill it
full; bake it in a quick oven, against it be enough have an iceing
ready.
231. _To make a_ CARRAWAY CAKE.
Take eighteen eggs, leave out half of the whites, and beat them; take
two pounds of butter, wash the butter clear from milk and salt, put to
it a little rose-water, and wash your butter very well with your hands
till it take up all the eggs, then mix them in half a jack of brandy
and sack; grate into your eggs a lemon rind; put in by degrees (a
spoonful at a time) two pounds of fine flour, a pound and a half of
loaf sugar, that is sifted and dry; when you have mixed them very well
with your hands, take a thible and beat it very well for half an hour,
till it look very white, then mix to it a few seeds, six ounces of
carraway comfits, and half a pound of citron and candid orange; then
beat it well, butter your garth, and put it in a quick oven.
232. _To make_ CAKES _to keep all the Year_.
Have in readiness a pound and four ounces of flour well dried, take a
pound of butter unsalted, work it with a pound of white sugar till it
cream, three spoonfuls of sack, and the rind of an orange, boil it till
it is not bitter, and beat it with sugar, work these together, then
clean your hands, and grate a nutmeg into your flour, put in three eggs
and two whites, mix them well, then with a paste-pin or thible stir in
your flour to the butter, make them up into little cakes, wet the top
with sack and strow on fine sugar; bake them on buttered papers, well
floured, but not too much; you may add a pound of currans washed and
warmed.
233. _To make_ SHREWSBERRY CAKES.
Take two pounds of fine flour, put to it a pound and a quarter of
butter (rub them very well) a pound and a quarter of fine sugar sifted,
grate in a nutmeg, beat in three whites of eggs and two yolks, with a
little rose-water, and so knead your paste with it, let it lay an hour,
then make it up into cakes, prick them and lay them on papers, wet them
with a feather dipt in rose-water, and grate over them a little fine
sugar; bake them in a slow oven, either on tins or paper.
234. _To make a fine_ CAKE.
Take five pounds of fine flour dried, and keep it warm; four pounds of
loaf sugar pounded, sifted and warmed; five pounds of currans well
cleaned and warmed before the fire; a pound and a half of almonds
blanch'd beat, dried, slit and kept warm; five pounds of good butter
well wash'd and beat from the water; then work it an hour and a half
till it comes to a fine cream; put to the butter all the sugar, work it
up, and then the flour, put in a pint of brandy, then all the whites
and yolks of the eggs, mix all the currans and almonds with the rest.
There must be four pounds of eggs in weight in the shells, the yolks
and the whites beat and separated, the whites beat to a froth; you must
not cease beating till they are beat to a curd, to prevent oiling; to
the quantity of a cake put a pound and a half of orange-peel and citron
shred, without plumbs, and half a pound of carraway seeds, it will
require four hours baking, and the oven must be as hot as for bread,
but let it be well slaked when it has remained an hour in the oven, and
stop it close; you may ice it if you please.
235. _To make a_ SEED CAKE.
Take one quartern of fine flour well dried before the fire, when it is
cold rub in a pound of butter; take three quarters of a pound of
carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream,
the yolks of six eggs and two whites, and a little sack; mix all of
these together in a very light paste, set it before the fire till it
rise, and so bake it in a tin.
236. _To make an ordinary_ PLUMB CAKE.
Take a pound of flour well dried before the fire, a pound of currans,
two penny-worth of mace and cloves, two eggs, four spoonfuls of good
new yeast, half a pound of butter, half a pint of cream, melt the
butter, warm the cream, and mix altogether in a very light paste,
butter your tin before you put it in; an hour will bake it.
237. _To make an_ ANGELICA CAKE.
Take the stalks of angelica boil and green them very well, put to every
pound of pulp a pound of loaf sugar beaten very well, and when you
think it is beaten enough, lay them in what fashion you please on
glasses, and as they candy turn them.
238. _To make_ KING CAKES.
Take a pound of flour, three quarters of a pound of butter, half a
pound of sugar and half a pound of currans, well cleaned; rub your
butter well into your flour, and put in as many yolks of eggs as will
lithe them, then put in your sugar, currans, and some mace, shred in as
much as will give them a taste, so make them up in little round cakes,
and butter the papers you lie them on.
239. _To make_ BREAKFAST CAKES.
Take a pound of currans well washed, (rub them in a cloth till dry) a
pound of flour dried before a fire, take three eggs, leave out one of
the whites, four spoonfuls of new yeast, and four spoonfuls of sack or
two of brandy, beat the yeast and eggs well together; then take a jill
of cream, and something above a quarter of a pound of butter, set them
on a fire, and stir them till the butter be melted, (but do not let
them boil) grate a large nutmeg into the flour, with currans and five
spoonfuls of sugar; mix all together, beat it with your hand till it
leave the bowl, then flour the tins you put the paste in, and let them
stand a little to rise, then bake them an hour and a quarter.
240. _To make_ MACCAROONS.
Take a pound of blanched almonds and beat them, put some rose-water in
while beating; (they must not be beaten too small) mix them with the
whites of five eggs, a pound of sugar finely beaten and sifted, and a
handful of flour, mix all these very well together, lay them on wafers,
and bake them in a very temperate oven, (it must not be so hot as for
manchet) then they are fit for use.
241. _To make_ WHIGGS.
Take two pounds of flour, a pound of butter, a pint of cream, four
eggs, (leaving out two of the whites) and two spoonfuls of yeast, set
them to rise a little; when they are mixed add half a pound of sugar,
and half a pound of carraway comfits, make them up with sugar and bake
them in a dripping pan.
242. _To make_ RASBERRY CREAM.
Take rasberries, bruise them, put 'em in a pan on a quick fire whilst
the juice be dried up, then take the same weight of sugar as you have
rasberries, and set them on a slow fire, let them boil whilst they are
pretty stiff; make them into cakes, and dry them near the fire or in
the sun.
243. _To make_ QUEEN CAKES.
Take a pound of London flour dry'd well before the fire, nine eggs, a
pound of loaf sugar beaten and sifted, put one half to your eggs and
the other to your butter; take a pound of butter and melt it without
water put it into a stone bowl, when it is almost cold put in your
sugar and a spoonful or two of rose water, beat it very quick, for half
an hour, till it be as white as cream; beat the eggs and sugar as long
and very quick, whilst they be white; when they are well beat mix them
all together; then take half a pound of currans cleaned well, and a
little shred of mace, so you may fill one part of your tins before you
put in your currans; you may put a quarter of a pound of almonds shred
(if you please) into them that is without currans; you may ice them if
you please, but do not let the iceing be thicker than you may lie on
with a little brush.
244. _To make a_ BISKET CAKE.
Take a pound of London flour dry'd before the fire, a pound of loaf
sugar beaten and sifted, beat nine eggs and a spoonful or two of rose
water with the sugar for two hours, then put them to your flour and mix
them well together; put in an ounce of carraway seeds, then put it into
your tin and bake it an hour and a half in a pretty quick oven.
245. _To make_ CRACKNELS.
Take half a pound of fine flour, half a pound of sugar, two ounces of
butter, two eggs, and a few carraway seeds; (you must beat and sift the
sugar) then put it to your flour and work it to paste; roll them as
thin as you can, and cut them out with queen cake tins, lie them on
papers and bake them in a slow oven.
They are proper to eat with chocolate.
246. _To make_ PORTUGAL CAKES.
Take a pound of flour, a pound of butter, a pound of sugar, a pound of
currans well cleaned, and a nutmeg grated; take half of the flour and
mix it with sugar and nutmeg, melt the butter and put it into the yolks
of eight eggs very well beat, and only four of the whites, and as the
froth rises put it into the flour, and do so till all is in; then beat
it together, still strowing some of the other half of the flour, and
then beat it till all the flour be in, then butter the pans and fill
them, but do not bake them too much; you may ice them if you please, or
you may strow carraway comfits of all sorts on them when they go into
the oven. The currans must be plump'd in warm water, and dried before
the fire, then put them into your cakes.
247. _To make_ PLUMB-CAKES _another way_.
Take two pounds of butter, beat it with a little rose water and
orange-flower water till it be like cream, two pounds of flour dried
before the fire, a quarter of an ounce of mace, a nutmeg, half a pound
of loaf sugar, beat and sifted, fifteen eggs (beat the whites by
themselves and yolks with your sugar) a jack of brandy and as much
sack, two pounds of currans very well cleaned, and half a pound of
almonds blanch'd and cut in two or three pieces length-way, so mix all
together, and put it into your hoop of tin; you may put in half a pound
of candid orange and citron if you please; about an hour will bake it
in a quick oven; if you have a mind to have it iced a pound of sugar
will ice it.
248. _To make a_ GINGER BREAD-CAKE.
Take two pounds of treacle, two pounds and a quartern of flour, and
ounce of beat ginger, three quarters of a pound of sugar, two ounces of
coriander seeds, two eggs, a pennyworth of new ale with the yeast on
it, a glass of brandy, and two ounces of lemon-peel, mix all these
together in a bowl, and set it to rise for half an hour, then put it
into a tin to bake, and wet it with a little treacle and water; if you
have a quick oven an hour and a half will bake it.
249. _To make_ CHOCOLATE CREAM.
Take four ounces of chocolate, more or less, according as you would
have your dish in bigness, grate it and boil it in a pint of cream,
then mill it very well with a chocolate stick; take the yolks of two
eggs and beat them very well, leaving out the strain, put to them three
or four spoonfuls of cream, mix them all together, set it on the fire,
and keep stirring it till it thicken, but do not let it boil; you must
sweeten it to your taste, and keep stirring it till it be cold, so put
it into your glasses or china dishes, which you please.
250. _To make white_ LEMON CREAM.
Take a jill of spring water and a pound of fine sugar, set it over a
fire till the sugar and water be dissolv'd, then put the juice of four
good lemons to your sugar and water, the whites of four eggs well beat,
set it on the fire again, and keep it stirring one way till it just
simmers and does not boil, strain it thro' a fine cloth, then put it on
the fire again, adding to it a spoonful of orange-flower water, stir it
till it thickens on a slow fire, then strain into basons or glasses for
your use; do not let it boil, if you do it will curdle.
251. _To make_ CREAM CURDS.
Take a gallon of water, put to it a quart of new milk, a little salt, a
pint of sweet cream and eight eggs, leaving out half the whites and
strains, beat them very well, put to them a pint of sour cream, mix
them very well together, and when your pan is just at boiling (but is
must not boil) put in the sour cream and your eggs, stir it about and
keep it from settling to the bottom; let it stand whilst it begins to
rise up, then have a little fair water, and as they rise keep putting
it in whilst they be well risen, then take them off the fire, and let
them stand a little to sadden; have ready a sieve with a clean cloth
over it, and take up the curds with a laddle or egg-slicer, whether you
have; you must always make them the night before you use them; this
quantity will make a large dish if your cream be good; if you think
your curds be too thick, mix tho them two or three spoonfuls of good
cream, lie them upon a china dish in lumps, so serve them up.
252. _To make_ APPLE CREAM.
Take half a dozen large apples, (coslings or any other apples that will
be soft) and coddle them; when they are cold take out the pulp; then
take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful
or two of rose-water and grate in a little lemon-peel, so beat all
together for an hour, whilst it be white, then lay it on a china dish,
to serve it up.
253. _To fry_ CREAM _to eat hot_.
Take a pint of cream and boil it, three spoonfuls of London flour,
mix'd with a little milk, put in three eggs, and beat them very well
with the flour, a little salt, a spoonful or two of fine powder sugar,
mix them very well; then put your cream to them on the fire and boil
it; then beat two eggs more very well, and when you take your pan off
the fire stir them in, and pour them into a large pewter dish, about
half an inch thick; when it is quite cold cut it out in square bits,
and fry it in butter, a light brown; as you fry them set them before
the fire to keep hot and crisp, so dish them up with a little white
wine, butter and sugar for your sauce, in a china cup, set it in the
midst, and grate over some loaf sugar.
254. _To make_ RICE _or_ ALMOND CREAM.
Take two quarts of cream, boil it with what seasoning you please, then
take it from the fire and sweeten it, pick out the seasoning and divide
it into two parts, take a quarter of a pound of blanch'd almonds well
beat with orange-flower water, set that on the fire, and put to it the
yolks of four eggs well beat and strained, keep it stirring all the
time it is on the fire, when it rises to boil take it off, stir it a
little, then put it into your bason, the other half set on the fire,
and thicken it with flour of rice; when you take it off put to it the
juice of a lemon, orange-flower water or sack, and stir it till it be
cold, then serve it up.
255. _To make_ CALF'S FOOT JELLY.
Take four calf's feet and dress them, boil them in six quarts of water
over a slow fire, whilst all the bones will come out, and half the
water be boiled away, strain it into a stone-bowl, then put to them two
or three quarts more water, and let it boil away to one: If you want a
large quantity of flummery or jelly at one time; take two calf's feet
more, it will make your stock the stronger; you must make your stock
the day before you use it, and before you put your stock into the pan
take off the fat, and put it into your pan to melt, take the whites of
eight or ten eggs, just as you have jelly in quantity, (for the more
whites you have makes your jelly the finer) beat your whites to a
froth, and put to them five or six lemons, according as they are of
goodness, a little white wine or rhenish, mix them well together (but
let not your stock be too hot when you put them in) and sweeten it to
your taste; keep it stirring all the time whilst it boil; take your bag
and dip it in hot water, and wring it well out, then put in your jelly,
and keep it shifting whilst it comes clear; throw a lemon-peel or two
into your bag as the jelly is coming off, and put in some bits of peel
into your glasses.
You may make hartshorn jelly the same way.
256. _To make_ ORANGE CREAM.
Take two seville oranges and peel them very thin, put the peel into a
pint of fair water, and let it lie for an hour or two; take four eggs,
and beat them very well, put to them the juice of three or four
oranges, according as they are in goodness, and sweeten them with
double refin'd sugar to your taste, mix the water and sugar together,
and strain them thro' a fine cloth into your tankard, and set it over
the fire as you did the lemon cream, and put it into your glasses for
use.
257. _To make yellow_ LEMON CREAM.
Take two or three lemons, according as they are in bigness, take off
the peel as thin as you can from the white, put it into a pint of clear
water, and let it lie three or four hours; take the yolks of three or
four eggs, beat them very well, about eight ounces of double refin'd
sugar, put it into your water to dissolve, and a spoonful or two of
rose-water or orange-flower water, which you can get, mix all together
with the juice of two of your lemons, and if your lemons prove not
good, put in the juice of three, so strain them through a fine cloth
into a silver tankard, and set it over a stove or chafing dish,
stirring it all the time, and when it begins to be as thick as cream
take it off, but don't let it boil, if you do it will curdle, stir it
whilst it be cold and put it into glasses for use.
258. _To make white_ LEMON CREAM _another Way_.
Take a pint of spring water, and the whites of six eggs, beat them very
well to a froth, put them to your water, adding to it half a pound of
double refin'd sugar, a spoonful of orange-flower water, and the juice
of three lemons, so mix all together, and strain them through a fine
close into your silver tankard, set it over a slow fire in a chafing
dish, and keep stirring it all the time; as you see it thickens take it
off, it will soon curdle then be yellow, stir it whilst it be cold, and
put it in small jelly glasses for use.
259. _To make_ SAGOO CUSTARDS.
Take two ounces of sagoo, wash it in a little water, set it on to cree
in a pint of milk, and let it cree till it be tender, when it is cold
put to it three jills of cream, boil it altogether with a blade or two
of mace, or a stick of cinnamon; take six eggs, leave out the strains,
beat them very well, mix a little of your cream amongst your eggs, then
mix altogether, keep stirring it as you put it in, so set it over a
slow fire, and stir it about whilst it be the thickness of a good cream;
you must not let it boil; when you take it off the fire put in a tea
cupfull of brandy, and sweeten it to your taste, then put it into pots
or glasses for use. You may have half the quantity if you please.
260. _To make_ ALMOND CUSTARDS.
Boil two quarts of sweet cream with a stick of cinnamon; take eight
eggs, leaving out all the whites but two, beat them very well; take six
ounces of Jordan almonds, blanch and beat them with a little
rose-water, so give them a boil in your cream; put in half a pound of
powder sugar, and a little of your cream amongst your eggs, mix
altogether, and set them over a slow fire, stir it all the time whilst
it be as thick as cream, but don't let it boil; when you take it off
put in a little brandy to your taste, so put it into your cups for use.
You may make rice-custard the same way.
261. _To make a_ SACK POSSET.
Take a quart of cream, boil it with two or three blades of mace, and
grate in a long bisket; take eight eggs, leave out half the whites,
beat them very well, and a pint of gooseberry wine, make it hot, so mix
it well with your eggs, set it over a slow fire, and stir it about
whilst it be as thick as custard; set a dish that is deep over a stove,
put in your sack and eggs, when your cream is boiling hot, put it to
your sack by degrees, and stir it all the time it stands over your
stove, whilst it be thoroughly hot, but don't let it boil; you must
make it about half an hour before you want it; set it upon a hot harth,
and then it will be as thick as custard; make a little froth of cream,
to lay over the posset; when you dish it up sweeten it to your taste;
you may make it without bisket if you please, and don't lay on your
froth till you serve it up.
262. _To make a_ LEMON POSSET.
Take a pint of good thick cream, grate into it the outermost skin of
two lemons, and squeeze the juice into a jack of white wine, and
sweeten it to your taste; take the whites of two eggs without the
strains, beat them to a froth, so whisk them altogether in a stone bowl
for half an hour, then put them into glasses for use.
263. _To make whipt_ SILLABUBS.
Take two porringers of cream and one of white wine, grate in the skin
of a lemon, take the whites of three eggs, sweeten it to your taste,
then whip it with a whisk, take off the froth as it rises, and put it
into your sillabub-glasses or pots, whether you have, then they are fit
for use.
264. _To make_ ALMOND BUTTER.
Take a quart of cream, and half a pound of almonds, beat them with the
cream, then strain it, and boil it with twelve yolks of eggs and two
whites, till it curdle, hang it up in a cloth till morning and then
sweeten it; you may rub it through a sieve with the back of a spoon, or
strain it through a coarse cloth.
265. _To make_ BLACK CAPS.
Take a dozen of middling pippens and cut them in two, take out the
cores and black ends, lay them with the flat side downwards, set them
in the oven, and when they are about half roasted take them out, wet
them over with a little rose water, and grate over them loaf sugar,
pretty thick, set them into the oven again, and let them stand till
they are black; when you serve them up, put them either into cream or
custard, with the black side upwards, and set them at an equal
distance.
266. _To make_ SAUCE _for tame_ DUCKS.
Take the necks and gizzards of your ducks, a scrag of mutton if you
have it, and make a little sweet gravy, put to it a few bread-crumbs, a
small onion, and a little whole pepper, boil them for half a quarter of
an hour, put to them a lump of butter, and if it is not thick enough a
little flour, so salt it to your taste.
267. _To make_ SAUCE _for a_ GREEN-GOOSE.
Take a little good gravy, a little butter, and a few scalded
gooseberries, mix all together, and put it on the disk with your goose.
268. _To make another_ SAUCE _for a_ GREEN-GOOSE.
Take the juice of sorrel, a little butter, and a few scalded
gooseberries, mix them together, and sweeten it to your taste; you must
not let it boil after you put in the sorrel, if you do it will take off
the green.
You must put this sauce into a bason.
269. _To make_ ALMOND FLUMMERY.
Take a pint of stiff jelly made of calf's feet, put to it a jill or
better of good cream, and four ounces of almonds, blanch and beat them
fine with a little rose-water, then put them to your cream and jelly,
let them boil together for half a quarter of an hour, and sweeten it to
your taste; strain it through a fine cloth, and keep it stirring till
it be quite cold, put it in cups and let it stand all night, loosen it
in warm water and turn it out into your dish; so serve it up, and prick
it with blanch'd almonds.
270. _To make_ CALF'S FOOT FLUMMERY.
Take two calf's feet, when they are dress'd, put two quarts of water to
them, boil them over a slow fire till half or better be consumed; when
your stock is cold, if it be too stiff, you may put to it as much cream
as jelly, boil them together with a blade or two of mace, sweeten it to
your taste with loaf sugar, strain it through a fine cloth, stir it
whilst it be cold, and turn it out, but first loosen it in warm water,
and put it into your dish as you did the other flummery.
271. _To stew_ SPINAGE _with_ POACHED EGGS.
Take two or three handfuls of young spinage, pick it from the stalks,
wash and drain it very clean, put it into a pan with a lump of butter,
and a little salt, keep stirring it all the time whilst it be enough,
then take it out and squeeze out the water, chop it and stir in a
little more butter, lie it in your dish in quarters, and betwixt every
quarter a poached egg, and lie one in the middle; fry some sippets of
white bread and prick them in your spinage, to serve them up.
This is proper for a side-dish either for noon or night.
272. _To make_ RATIFIE DROPS.
Take half a pound of the best jordan almonds, and four ounces of bitter
almonds, blanch and set them before the fire to dry, beat them in a
marble mortar with a little white of an egg, then put to the half a
pound of powder sugar, and beat them altogether to a pretty stiff
paste; you may beat your white of egg very well before you put it in,
so take it out, roll it with your hand upon a board with a little
sugar, then cut them in pieces, and lie them on sheets of tin or on
paper, at an equal distance, that they don't touch one another, and set
them in a slow oven to bake.
273. _To fry_ ARTICHOKE BOTTOMS.
Take artichoke bottoms when they are at the full growth, and boil them
as you would do for eating, pull off the leaves, and take out the
choke, cut off the stalks as close as you can from the bottom; take two
or three eggs, beat them very well, so dip your artichokes in them, and
strow over them a little pepper and salt; fry them in butter, some
whole and some in halves; serve them up with a little butter in a china
cup, set it in the middle of your dish, lie your artichokes round, and
serve them up.
They are proper for a side dish either noon or night.
274. _To fricassy_ ARTICHOKES.
Take artichokes, and order them the same way as you did for frying,
have ready in a stew-pan a few morels and truffles, stewed in brown
gravy, so put in your artichokes, and give them a shake altogether in
your stew-pan, and serve them up hot, with sippets round them.
275. _To dry_ ARTICHOKE BOTTOMS.
Take the largest artichokes you can get, when they are at their full
growth, boil them as you would do for eating, pull off the leaves and
take out the choke; cut off the stalk as close as you can, lie them on
a tin dripping-pan, or an earthen dish, set them in a slow oven, for if
your oven be too hot it will brown them; you may dry them before the
fire if you have conveniency; when they are dry put them in paper bags,
and keep them for use.
276. _To stew_ APPLES.
Take a pound of double refin'd sugar, with a pint of water, boil and
skim it, and put into it a pound of the largest and clearest pippens,
pared and cut in halves; if little, let them be whole; core them and
boil them with a continual froth, till they be as tender and clear as
you would have them, put in the juice of two lemons, but first take out
the apples, a little peel cut like threads, boil down your syrrup as
thick as you would have it, then pour it over your apples; when you
dish them, stick them with long bits of candid orange, and some with
almonds cut in long bits, to serve them up.
You must stew them the day before you use them.
277. _To stew_ APPLES _another Way_.
Take kentish pippens or john apples, pare and slice them into fair
water, set them on a clear fire, and when they are boiled to mash, let
the liquor run through a hair-sieve; boil as many apples thus as will
make the quantity of liquor you would have; to a pint of this liquor
you must have a pound of double refin'd loaf sugar in great lumps, wet
the lumps of sugar with the pippen liquor, and set it over a gentle
fire, let it boil, and skim it well: whilst you are making the jelly,
you must have your whole pippens boiling at the same time; (they must
be the fairest and best pippens you can get) scope out the cores, and
pare them neatly, put them into fair water as you do them; you must
likewise make a syrrup ready to put them into, the quantity as you
think will boil them in a clear; make the syrrup with double refin'd
sugar and water. Tie up your whole pippens in a piece of fine cloth or
muslin severally, when your sugar and water boils put them in, let them
boil very fast, so fast that the syrrup always boils over them;
sometimes take them off, and then set them on again, let them boil till
they be clear and tender; then take off the muslin they were tied up
in, and put them into glasses that will hold but one in a glass; then
see if your jelly of apple-johns be boiled to jelly enough, if it be,
squeeze in the juice of two lemons, and let it have a boil; then strain
it through a jelly bag into the glasses your pippens were in; you must
be sure that your pippens be well drained from the syrrup they were
boiled in; before you put them into the glasses, you may, if you
please, boil little pieces of lemon-peel in water till they be tender,
and then boil them in the syrrup your pippens were boiled in; then take
them out and lay them upon the pippens before the jelly is put in, and
when they are cold paper them up.
278. _To make_ PLUMB GRUEL.
Take half a pound of pearl barley, set it on to cree; put to it three
quarts of water; when it has boiled a while, shift it into another
fresh water, and put to it three or four blades of mace, a little
lemon-peel cut in long pieces, so let it boil whilst the barley be very
soft; if it be too thick you may add a little more water; take half a
pound of currans, wash them well and plump them, and put to them your
barley, half a pound of raisins and stone them; let them boil in the
gruel whilst they are plump, when they are enough put to them a little
white wine, a little juice of lemon, grate in half a nutmeg, and
sweeten it to your taste, so serve them up.
279. _To make_ RICE GRUEL.
Boil half a pound of rice in two quarts of soft water, as soft as you
would have it for rice milk, with some slices of lemon-peel, and a
stick of cinnamon; add to it a little white wine and juice of lemon to
your taste, put in a little candid orange sliced thin, and sweeten it
with fine powder sugar; don't let it boil after you put in your wine
and lemon, put it in a china dish, with five or six slices of lemon, so
serve it up.
280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_.
Boil a quart of cream with a stick of cinnamon, and a blade of mace;
take six eggs, both yolks and whites (leave out the strains) and beat
them very well, grate a long bisket into your cream, give it a boil
before you put in your eggs, mix a little of your cream amongst your
eggs before you put 'em in, so set it over a slow fire, stirring it
about whilst it be thick, but don't let it boil; take half a pound of
currans, wash them very well, and plump them, then put them to your
custard; you must let your custard be as thick as will bear the currans
that they don't sink to the bottom; when you are going to dish it up,
put in a large glass of sack, stir it very well, and serve it up in a
china bason.
281. _To make a Dish of_ MULL'D MILK.
Boil a quart of new milk with a stick of cinnamon, then put to it a
pint of cream, and let them have one boil together, take eight eggs,
(leave out half of the whites and all the strains) beat them very well,
put to them a jill of milk, mix all together, and set it over a slow
fire, stir it whilst it begins to thicken like custard, sweeten it to
your taste, and grate in half a nutmeg; then put it into your dish with
a toast of white bread.
This is proper for a supper.
282. _To make_ LEATCH.
Take two ounces of isinglass and break it into bits, put it into hot
water, then put half a pint of new milk into the pan with the
isinglass, set it on the fire to boil, and put into it three or four
sticks of good cinnamon, two blades of mace, a nutmeg quartered, and
two or three cloves, boil it till the isinglass be dissolved, run it
through a hair-sieve into a large pan, then put to it a quart of cream
sweetened to your taste with loaf sugar, and boil them a while
together; take a quarter of a pound of blanch'd almonds beaten in a
rose-water, and strain out all the juice of them into the cream on the
fire, and warm it, then take it off and stir it well together; when it
has cooled a little take a broad shallow dish and put it into it
through a hair-sieve, when it is cold cut it in long pieces, and lay it
across whilst you have a pretty large dish; so serve it up.
Sometimes a less quantity of isinglass will do, according to the
goodness; Let it be the whitest and clearest you can get.
You must make it the day before you want it for use.
283. _To make_ SCOTCH OYSTERS.
Take two pounds of the thick part of a leg of veal, cut it in little
bits clear from the skins, and put it in a marble mortar, then shred a
pound of beef suet and put to it, and beat them well together till they
be as fine as paste; put to it a handful of bread-crumbs and two or
three eggs, season it with mace, nutmeg, pepper, and salt, and work it
well together; take one part of your forc'd-meat and wrap it in the
kell, about the bigness of a pigeon, the rest make into little flat
cakes and fry them; the rolls you may either broil in a dripping-pan,
or set them in an oven; three is enough in a dish, set them in the
middle of the dish and lay the cakes round; then take some strong
gravy, shred in a few capers, and two or three mushrooms or oysters if
you have any, so thicken it up with a lump of butter, and serve it up
hot. Garnish your dish with pickles.
284. _To boil_ BROCOLI.
Take brocoli when it is seeded, or at any other time; take off all the
low leaves of your stalks and tie them up in bunches as you do
asparagus, cut them the same length you peel your stalks; cut them in
little pieces, and boil them in salt and water by themselves; you must
let your water boil before you put them in; boil the heads in salt and
water, and let the water boil before you put in the brocoli; put in a
little butter; it takes very little boiling, and if it boil too quick
it will take off all the heads; you must drain your brocoli through a
sieve as you do asparagus; lie stalks in the middle, and the bunches
round it, as you would do asparagus.
This is proper for either a side-dish or a middle-dish.
285. _To boil_ SAVOY SPROUTS.
If your savoys be cabbag'd, dress off the out leaves and cut them in
quarters; take off a little of the hard ends, and boil them in a large
quantity of water with a little salt; when boiled drain them, lie them
round your meat, and pour over them a little butter.
Any thing will boil greener in a large quantity of water than
otherwise.
286. _To boil_ CABBAGE SPROUTS.
Take your sprouts, cut off the leaf and the hard ends, shred and boil
them as you do other greens, not forgetting a little butter.
287. _To fry_ PARSNIPS _to look like_ TROUT.
Take a middling sort of parsnips, not over thick, boil them as soft as
you would do for eating, peel and cut them in two the long way; you
must only fry the small ends, not the thick ones; beat three or four
eggs, put to them a spoonful of flour, dip in your parsnips, and fry
them in butter a light brown have for your sauce a little vinegar and
butter; fry some slices to lie round about the dish, and to serve them
up.
288. _To make_ TANSEY _another Way_.
Take an old penny loaf and cut off the crust, slice it thin, put to it
as much hot cream as will wet it, then put to it six eggs well beaten,
a little shred lemon-peel, a little nutmeg and salt, and sweeten it to
your taste; green it as you did your baked tansey; so tie it up in a
cloth and boil it; (it will take an hour and a quarter boiling) when
you dish it up stick it with a candid orange, and lie a sevile orange
cut in quarters round your dish; serve it up with a little plain
butter.
289. _To make_ GOOSEBERRY CREAM.
Take a quart of gooseberries, pick, coddle, and bruise them very well
in a marble mortar or wooden bowl, and rub them with the back of a
spoon through a hair sieve, till you take out all the pulp from the
seeds; take a pint of thick cream, mix it well among your pulp grate in
some lemon-peel, and sweeten it to your taste; serve it up either in a
china dish or an earthen one.
290. _To fry_ PARSNIPS _another Way_.
Boil your parsnips, cut them in square long pieces about the length of
your finger, dip them in egg and a little flour, and fry them a light
brown; when they are fried dish them up, and grate over them a little
sugar: You must have for the sauce a little white wine, butter, and
sugar in a bason, and set in the middle of your dish.
291. _To make_ APRICOCK PUDDING.
Take ten apricocks, pare, stone, and cut them in two, put them into a
pan with a quarter of a pound of loaf sugar, boil them pretty quick
whilst they look clear, so let them stand whilst they are cold; then
take six eggs, (leave out half of the whites) beat them very well, add
to them a pint of cream, mix the cream and eggs well together with a
spoonful of rose-water, then put in your apricocks, and beat them very
well together, with four ounces of clarified butter, then put it into
your dish with a thin paste under it; half an hour will bake it.
292. _To make_ APRICOCK CUSTARD.
Take a pint of cream, boil it with a stick of cinnamon and six eggs,
(leave out four of the whites) when your cream is a little cold, mix
your eggs and cream together, with a quarter of a pound of fine sugar,
set it over a slow fire, stir it all one way whilst it begin to be
thick, then take it off and stir it whilst it be a little cold, and
pour it into your dish; take six apricocks, as you did for your
pudding, rather a little higher; when they are cold lie them upon your
custard at an equal distance; if it be at the time when you have no
ripe apricocks, you may lie preserv'd apricocks.
293. _To make_ JUMBALLS _another Way_.
Take a pound of meal and dry it, a pound of sugar finely beat, and mix
these together; then take the yolks of five or six eggs, half a jill of
thick cream, as much as will make it up to a paste, and some coriander
seeds, lay them on tins and prick them; bake them in a quick oven;
before you set them in the oven wet them with a little rose-water and
double refin'd sugar to ice them.
294. _To make_ APRICOCK CHIPS _or_ PEACHES.
Take a pound of chips to a pound of sugar, let not your apricocks be
too ripe, pare them and cut them into large chips; take three quarters
of a pound of fine sugar, strow most of it upon the chips, and let them
stand till they be dissolv'd, set them on the fire, and boil them till
they are tender and clear, strowing the remainder of the sugar on as
they boil, skim them clear, and lay them in glasses or pots single,
with some syrrup, cover them with double refin'd sugar, set them in a
stove, and when they are crisp on one side turn the other on glasses
and parch them, then set them into the stove again; when they are
pretty dry, pour them on hair-sieves till they are dry enough to put
up.
295. _To make_ SAGOO GRUEL.
Take four ounces of sagoo and wash it, set it over a slow fire to cree,
in two quarts of spring water, let it boil whilst it be thickish and
soft, put in a blade or two of mace, and a stick of cinnamon, let it
boil in a while, and then put in a little more water; take it off, put
to it a pint of claret wine, and a little candid orange; shift them,
then put in the juice of a lemon, and sweeten it to your taste; so
serve them up.
296. _To make_ SPINAGE TOASTS.
Take a handful or two of young spinage and wash it, drain it from the
water, put it into a pan with a lump of butter, and a little salt, let
it stew whilst it be tender, only turn it in the boiling, then take it
up and squeeze out the water, put in another lump of butter and chop it
small, put to it a handful of currans plump'd, and a little nutmeg;
have three toasts cut from a penny loaf well buttered, then lie on your
spinage.
This is proper for a side-dish either for noon or night.
297. _To roast a_ BEAST KIDNEY.
Take a beast kidney with a little fat on, and stuff it all around,
season it with a little pepper and salt, wrap it in a kell, and put it
upon the spit with a little water in the dripping-pan; what drops from
your kidney thicken with a lump of butter and flour for your sauce.
_To fry your_ STUFFING.
Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet
shred fine, and two eggs, (leave out the whites) mix altogether with a
little nutmeg, pepper and salt; stuff your kidney with one part of the
stuffing, and fry the other part in little cakes; so serve it up.
298. _To stew_ CUCUMBERS.
Take middling cucumbers and cut them in slices, but not too thin, strow
over them a little salt to bring out the water, put them into a
stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump
of butter, and a spoonful or two of vinegar to your taste; let them
boil all together; thicken them with flour, and serve them up with
sippets.
299. _To make an_ OATMEAL PUDDING.
Take three or four large spoonfuls of oatmeal done through a
hair-sieve, and a pint of milk, put it into a pan and let it boil a
little whilst it be thick, add to it half a pound of butter, a spoonful
of rose-water, a little lemon-peel shred, a little nutmeg, or beaten
cinnamon, and a little salt; take six eggs, (leave out two of the
whites) and put to them a quarter of a pound of sugar or better, beat
them very well, so mix them all together; put it into your dish with a
paste round your dish edge; have a little rose-water, butter and sugar
for sauce.
300. _To make a_ CALF'S HEAD PIE _another Way_.
Half boil your calf's head, when it is cold cut it in slices, rather
thicker than you would do for hashing, season it with a little mace,
nutmeg, pepper and salt, lie part of your meat in the bottom of your
pie, a layer of one and a layer of another; then put in half a pound of
butter and a little gravy; when your pie comes from the oven, have
ready the yolks of six or eight eggs boiled hard, and lie them round
your pie; put in a little melted butter, and a spoonful or two of white
wine, and give them a shake together before you lie in your eggs; your
pie must be a standing pie baked upon a dish, with a puff-paste round
the edge of the dish, but leave no paste in the bottom of your pie;
when it is baked serve it up without a lid.
This is proper for either top or bottom dish.
301. _To make_ ELDER WINE.
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