English Housewifery Part 7

117. _To pickle_ PIGEONS.

Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use.

118. _To make a sweet_ VEAL PIE.

Take a loin of veal, cut off the thin part length ways, cut the rest in thin slices, as much as you have occasion for, flat it with your bill, and cut off the bone ends next the chine, season it with nutmeg and salt; take half a pound of raisins stoned, and half a pound of currans well clean'd, mix all together, and lay a few of them at the bottom of the dish, lay a layer of meat; and betwixt every layer lay on your fruit, but leave some for the top; you must make a puff-paste; but lay none in the bottom of the dish; when you have filled your pie, put in a jill of water and a little b.u.t.ter, when it is baked have a caudle to put into it.

To make the caudle, see in receipt 177.

119. MINC'D PIES _another way_.

Take a pound of the finest seam tripes you can get, a pound and a half of currans well cleaned, two, three or four apples pared and shred very fine, a little green lemon-peel and mace shred, a large nutmeg, a gla.s.s of sack or brandy, (which you please) half a pound of sugar, and a little salt, so mix them well together, and fill your patty-pans, then stick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use.

120. _To make a savoury_ CHICKEN PIE.

Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-b.a.l.l.s, put in a little water and b.u.t.ter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little b.u.t.ter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken b.r.e.a.s.t.s; so serve it up without lid.

121. _To roast a_ HANCH _of_ VENISON.

Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown.

122. _To make sweet_ PATTEES.

Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them.

They are proper for a side-dish.

123. _To make_ BEEF-ROLLS.

Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in b.u.t.ter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of b.u.t.ter, and squeeze in some lemon, then they are ready for use.

124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS.

Take five or six salt herrings, wash them very well, lay them in a pretty quant.i.ty of water all night to take out the saltness, season them with a little black pepper, three or four middling onions pill'd and shred very fine lay one part of them at the bottom of the pie, and the other at the top; to five or six herrings put in half a pound of b.u.t.ter, then lay in your herrings whole, only take off the heads; make them into a standing pie with a thin crust.

125. _How to_ COLLAR PIG.

Take a large pig that is fat, about a month old, kill and dress it, cut off the head, cut it in two down the back and bone it, then cut it in three or four pieces, wash it in a little water to take out the blood: take a little milk and water just warm, put in your pig, let it lie about a day and a night, s.h.i.+ft it two or three times in that time to make it white, then take it out and wipe it very well with a dry cloth, and season it with mace, nutmeg, pepper and salt; take a little shred of parsley and strinkle over two of the quarters, so roll them up in a fine soft cloth, tie it up at both ends, bind it tight with a little filletting or coa.r.s.e inkle, and boil it in milk and water with a little salt; it will take about an hour and a half boiling; when it is enough bind it up tight in your cloth again, hang it up whilst it be cold. For the pickle boil a little milk and water, a few bay leaves and a little salt; when it is cold take your pig out of the cloths and put it into the pickle; you must s.h.i.+ft it out of your pickle two or three times to make it white, the last pickle make strong, and put in a little whole pepper, a pretty large handful of salt, a few bay leaves, and so keep it for use.

126. _To_ COLLAR SALMON.

Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.

_To make_ PICKLE _to keep it in_.

Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use: If your pickle don't keep you must renew it.

You may collar pike the same way.

127. _To make an_ OYSTER PIE.

Take a pint of the largest oysters you can get, clean them very well in their own liquor, if you have not liquor enough, add to them three or four spoonfuls of water; take the kidney of a loin of veal, cut it in thin slices, and season it with a little pepper and salt, lay the slices in the bottom of the dish, (but there must be no paste in the bottom of the dish) cover them with the oysters, strow over a little of the seasoning as you did for the veal; take the marrow of one or two bones, lay it over your oysters and cover them with puff-paste; when it is baked take off the lid, put into it a spoonful or two of white wine, shake it up altogether, and serve it up.

It is proper for a side dish, either for noon or night.

128. _To b.u.t.ter_ CRAB _and_ LOBSTER.

Dress all the meat out of the belly and claws of your lobster, put it into a stew-pan, with two or three spoonfuls of water, a spoonful or two of white wine vinegar, a little pepper, shred mace, and a lump of b.u.t.ter, shake it over the stove till it be very hot, but do not let it boil, if you do it will oil; put it into your dish, and lay round it your small claws:--it is as proper to put it in scallop sh.e.l.ls as on a dish.

129. _To roast a_ LOBSTER.

If your lobster be alive tie it to the spit, roast and baste it for half an hour; if it be boiled you must put it in boiling water, and let it have one boil, then lie it in a dripping-pan and baste it; when you lay it upon the dish split the tail, and lay it on each side, so serve it up with melted b.u.t.ter in a china cup.

130. _To make a_ QUAKING PUDDING.

Take eight eggs and beat them very well, put to them three spoonfuls of London flour, a little salt, three jills of cream, and boil it with a stick of cinnamon and a blade of mace; when it is cold mix it to your eggs and flour, b.u.t.ter your cloth, and do not give it over much room in your cloth; about half an hour will boil it; you must turn it in the boiling or the flour will settle, so serve it up with a little melted b.u.t.ter.

131. _A_ HUNTING PUDDING.

Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and b.u.t.ter for your sauce.

132. _A_ CALF'S-FOOT PUDDING.

Take two calf's feet, when they are clean'd boil them as you would for eating; take out all the bones; when they are cold shred them in a wooden bowl as small as bread crumbs; then take the crumbs of a penny loaf, three quarters of a pound of beef suet shred fine, grate in half a nutmeg, take half a pound of currans well washed, half a pound of raisins stoned and shred, half a pound of sugar, six eggs, and a little salt, mix them all together very well, with as much cream as will wet them, so b.u.t.ter your cloth and tie it up tight; it will take two hours boiling; you may if you please stick it with a little orange, and serve it up.

133. _A_ SAGOO PUDDING.

Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, put them to your sagoo, with about half a pound of clarified b.u.t.ter, mix them all together, and sweeten it with fine sugar, put in a little salt, and bake it in a dish with a little puff-paste about the dish edge, when you serve it up you may stick a little citron or candid orange, or any sweetmeats you please.

134. _A_ MARROW PUDDING.