The accomplisht cook Part 33

Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and sc.r.a.pe sugar on it.

_Otherways._

Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.

_Or thus._

Juyce of green white, lemon, bread, and sugar.

_To make divers sorts of Vinegar._

Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter.

If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it.

If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a bra.s.s pan or pot, boil it half an hour, and it will grow sowr.

Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a gla.s.s vessel in the manner, of rose vinegar, fill up the gla.s.s with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.

_To make Vinegar of corrupt Wine._

Boil it, and sc.u.m it very clean, boil away one third part, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.

_To make Vinegar otherways._

Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun from _May_ to _August_, and then take it away.

_Rose Vinegar._

Keep Roses dried, or dried Elder flowers, put them into several double gla.s.ses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.

_Pepper Vinegar._

Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the s.p.a.ce of eight Days.

_Vinegar for Digestion and Health._

Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.

_To Make strong Wine Vinegar into b.a.l.l.s._

Take bramble berries when they are half ripe, dry them and make them into powder, with a little strong vinegar, make little b.a.l.l.s, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar.

_To make Verjuyce._

Take crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.

_To make Mustard divers ways._

Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.

_Otherways._

Make it with grape-verjuyce, common-verjuyce, stale beer, ale, b.u.t.ter, milk, white-wine, claret, or juyce of cherries.

_Mustard of Dijon, or French Mustard._

The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.

_To make dry Mustard very pleasant in little Loaves or Cakes to carry in ones Pocket, or to keep dry for use at any time._

Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.

SECTION V.

_The best way of making all manner of Sallets._

_To make a grand Sallet of divers Compounds._

Take a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by it self, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in part.i.tions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.

On fish days, a roast, broil'd, or boil'd pike boned, and being cold, slice it as abovesaid.

_Another way for a grand Sallet._

Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked and washed, swing them in a clean napkin; then lay the other materials round the dish, and amongst the herbs some of all the aforesaid fruits, some fine sugar, and on the top slic't lemon, and eggs sca.r.s.e hard cut in halves, and laid round the side of the dish, and sc.r.a.pe sugar over all; or you may lay every fruit in part.i.tions several.

_Otherways._