The accomplisht cook Part 46

Lay minced beef-suet in the bottom of the pie, or slices of interlarded bacon, and the umbles cut as big as small dice, with some bacon cut in the same form, and seasoned with nutmeg, pepper, and salt, fill your pyes with it, and slices of bacon and b.u.t.ter, close it up and bake it, and liquor it with claret, b.u.t.ter, and stripped tyme.

_To make Pies of Sweet-breads or Lamb stones._

Parboil them and blanch them, or raw sweetbreads or stones, part them in halves, & season them with pepper, nutmeg, and salt, season them lightly; then put in the bottom of the pie some slices of interlarded bacon, & some pieces of artichocks or mushrooms, then sweet-breads or stones, marrow, gooseberries, barberries, grapes, or slic't lemon, close it up and bake it, being baked liquor it with b.u.t.ter only. Or otherwise with b.u.t.ter, white-wine, and sugar, and sometimes add some yolks of eggs.

_To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue, Turkey, or Capon._

Take to a good leg of veal six pound of beef-suet, then take the leg of veal, bone it, parboil it, and mince it very fine when it is hot; mince the suet by it self very fine also, then when they are cold mingle them together, then season the meat with a pound of sliced dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an ounce of cinamon, half an ounce of ginger, half a pint of verjuyce, a pint of rose-water, a preserved orange, or any peel fine minced, an ounce of caraway-comfits, and six pound of currans; put all these into a large tray with half a handful of salt, stir them up all together, and fill your pies, close them up, bake them, and being baked, ice them with double refined sugar, rose-water, and b.u.t.ter.

Make the paste with a peck of flour, and two pound of b.u.t.ter boil'd in fair water or liquor, make it up boiling hot.

_To make minced Pies of Mutton._

Take to a leg of mutton four pound of beef-suet, bone the leg and cut it raw into small pieces, as also the suet, mince them together very fine, and being minc't season it with two pound of currans, two pound of raisins, two pound of prunes, an ounce of caraway seed, an ounce of nutmegs, an ounce of pepper, an ounce of cloves, and mace, and six ounces of salt; stir up all together, fill the pies, and bake them as the former.

_To make minced Pies of Beef._

Take a stone or eight pound of beef, also eight pound of suet, mince them very small, and put to them eight ounces of salt, two ounces of nutmegs, an ounce of pepper, an ounce of cloves and mace, four pound of currans, and four pound of raisins, stir up all these together, and fill your pies.

_Minced in the French fas.h.i.+on, called Pelipate, or in English Pet.i.ts, made of Veal, Pork, or Lamb, or any kind of Venison, Beef, Poultrey, or Fowl._

Mince them with lard, and being minced, season them with salt, and a little nutmeg, mix the meat with some pine-apple-seed, and a few grapes or gooseberries; fill the pies and bake them, being baked liquor them with a little gravy.

Sometimes for variety in the Winter time, you may use currans instead of grapes or gooseberries, and yolks of hard eggs minced among the meat.

_Minced Pies in the Italian Fas.h.i.+on._

Parboil a leg of veal, and being cold mince it with beef-suet, and season it with pepper, salt, and gooseberries; mix with it a little verjuyce, currans, sugar, and a little saffron in powder.

_Forms of minced Pyes._

[Ill.u.s.tration]

_To make an extraordinary Pie, or a Bride Pye of several Compounds, being several distinct Pies on one bottom._

Provide c.o.c.k-stones and combs, or lamb-stones, and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three ox-pallats blanch't and slic't, a pint of oysters, slic't dates, a handful of pine kernels, a little quant.i.ty of broom buds, pickled, some fine interlarded bacon slic't; nine or ten chesnuts rosted and blancht season them with salt, nutmeg, and some large mace, and close it up with some b.u.t.ter. For the caudle, beat up some b.u.t.ter, with three yolks of eggs, some white or claret wine, the juyce of a lemon or two; cut up the lid, and pour on the lear, shaking it well together; then lay on the meat, slic't lemon, and pickled barberries, and cover it again, let these ingredients be put in the moddle or scollops of the Pye.

Several other Pies belong to the first form, but you must be sure to make the three fas.h.i.+ons proportionably answering one the other; you may set them on one bottom of paste, which will be more convenient; or if you set them several you may bake the middle one full of flour, it being bak't and cold, take out the flour in the bottom, & put in live birds, or a snake, which will seem strange to the beholders, which cut up the pie at the Table. This is only for a Wedding to pa.s.s away the time.

Now for the other pies you may fill them with several ingredients, as in one you may put oysters, being parboild and bearded, season them with large mace, pepper, some beaten ginger, and salt, season them lightly and fill the Pie, then lay on marrow & some good b.u.t.ter, close it up and bake it. Then make a lear for it with white wine, the oyster liquor, three or four oysters bruised in pieces to make it stronger, but take out the pieces, and an onion, or rub the bottom of the dish with a clove of garlick; it being boil'd, put in a piece of b.u.t.ter, with a lemon, sweet herbs will be good boil'd in it, bound up fast together, cut up the lid, or make a hole to let the lear in, _&c._

Another you may make of prawns and c.o.c.kles, being seasoned as the first, but no marrow: a few pickled mushrooms, (if you have them) it being baked, beat up a piece of b.u.t.ter, a little vinegar, a slic't nutmeg, and the juyce of two or three oranges thick, and pour it into the Pye.

A third you may make a Bird pie; take young Birds, as larks pull'd and drawn, and a forced meat to put in the bellies made of grated bread, sweet herbs minced very small, beef-suet, or marrow minced, almonds beat with a little cream to keep them from oyling, a little parmisan (or none) or old cheese; season this meat with nutmeg, ginger, and salt, then mix them together, with cream and eggs like a pudding, stuff the larks with it, then season the larks with nutmeg, pepper, and salt, and lay them in the pie, put in some b.u.t.ter, and scatter between them pine-kernels, yolks of eggs and sweet herbs, the herbs and eggs being minced very small; being baked make a lear with the juyce of oranges and b.u.t.ter beat up thick, and shaken well together.

For another of the Pies, you may boil artichocks, and take only the bottoms for the Pie, cut them into quarters or less, and season them with nutmeg. Thus with several ingredients you may fill your other Pies.

_For the outmost Pies they must be Egg-Pies._

Boil twenty eggs and mince them very small, being blanched, with twice the weight of them of beef-suet fine minced also; then have half a pound of dates slic't with a pound of raisins, and a pound of currans well washed and dryed, and half an ounce of cinamon fine beaten, and a little cloves and mace fine beaten, sugar a quarter of a pound, a little salt, a quarter of a pint of rose-water, and as much verjuyce, and stir and mingle all well together, and fill the pies, and close them, and bake them, they will not be above two hours a baking, and serve them all seventeen upon one dish, or plate, and ice them, or sc.r.a.pe sugar on them; every one of these Pies should have a tuft of paste jagged on the top.

_To make Custards divers ways._

Take to a quart cream, ten eggs, half a pound of sugar, half a quarter of an ounce of mace, half as much ginger beaten very fine, and a spoonful of salt, strain them through a strainer; and the forms being finely dried in the oven, fill them full on an even hearth, and bake them fair and white, draw them and dish them on a dish and plate; then strow on them biskets red and white, stick muskedines red and white, and sc.r.a.pe thereon double refined sugar.

Make the paste for these custards of a pottle of fine flour, make it up with boiling liquor, and make it up stiff.

_To make an Almond Custard._

Take two pound of almonds, blanch and beat them very fine with rosewater, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste as beforesaid, and bake it in a mild oven fine and white, garnish it as before and sc.r.a.pe fine sugar over all.

_To make a Custard without Eggs._

Take a pound of almonds, blanch and beat them with rose-water into a fine paste, then put the sp.a.w.n or row of a Carp or Pike to it, and beat them well together, with some cloves, mace, and salt, the spices being first beaten, and some ginger, strain them with some fair spring water, and put into the strained stuff half a pound of double refined sugar and a little saffron; when the paste is dried and ready to fill, put into the bottom of the coffin some slic't dates, raisins of the sun stoned, and some boiled currans, fill them and bake them; being baked, sc.r.a.pe sugar on them. Be sure always to p.r.i.c.k your custards or forms before you set them in the oven.

If you have no row or sp.a.w.n, put rice flour instead hereof.

_To make an extraordinary good Cake._

Take half a bushel of the best flour you can get very finely sea.r.s.ed, and lay it upon a large Pastry board, make a hole in the midst thereof, and put to it three pound of the best b.u.t.ter you can get; with fourteen pound of currans finely picked and rubbed, three quarts of good new thick cream warm'd, two pound of fine sugar beaten, three pints of good new ale, barm or yeast, four ounces of cinamon fine beaten and sea.r.s.ed, also an ounce of beaten ginger, two ounces of nutmegs fine beaten and sea.r.s.ed; put in all these materials together, and work them up into an indifferent stiff paste, keep it warm till the oven be hot, then make it up and bake it, being baked an hour and a half ice it, then take four pound of double refined sugar, beat it, and sea.r.s.e it, and put it in a deep clean scowred skillet the quant.i.ty of a gallon, boil it to a candy height with a little rose-water, then draw the cake, run it all over, and set it into the oven, till it be candied.

_To make a Cake otherways._

Take a gallon of very fine flour and lay it on the pastry board, then strain three or four eggs with a pint of barm, and put it into a hole made in the middle of the flour with two nutmegs finely beaten, an ounce of cinamon, and an ounce of cloves and mace beaten fine also, half a pound of sugar, and a pint of cream; put these into the flour with two spoonfuls of salt, and work it up good and stiff, then take half the paste, and work three pound of currans well picked & rubbed into it, then take the other part and divide it into two equal pieces, drive them out as broad as you wold have the cake, then lay one of the sheets of paste on a sheet of paper, and upon that the half that hath the currans, and the other part on the top, close it up round, p.r.i.c.k it, and bake it; being baked, ice it with b.u.t.ter, sugar, and rose water, and set it again into the oven.

_To make French Bread the best way._

Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fas.h.i.+on it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.

SECTION X.