The accomplisht cook Part 68

_Otherways._

Bone them, and mince them being finely cleansed with 2 or three pleasant pears, raisins of the sun, some currans, dates, sugar, cinamon, ginger, nutmeg, pepper, and b.u.t.ter, mingle all together, fill your pies, and being baked, liquor them with verjuyce, claret, or white-wine.

_To make minced Pies of Ling, Stock-fish, Harberdine,_ &c.

Being boil'd take it from the skin and bones, and mince it with some pippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed, currans, minced raisins, rose-water, minced lemon-peel, sugar, slic't dates, white-wine, verjuyce, and b.u.t.ter, fill your pyes, bake them, and ice them.

_Otherways._

Mince them with yolks of hard eggs, mince also all manner of good pot-herbs, mix them together, and season them with the seasoning aforesaid, then liquor it with b.u.t.ter, verjuyce, sugar, and beaten cinamon, and then ice them; making them according to these forms.

SECTION XIX.

or,

The Seventh Section of FISH.

_Shewing the exactest Ways of Dressing all manner of Sh.e.l.l-Fish._

_To stew oysters in the French Way._

Take oysters, open them and parboil them in their own liquor, the quant.i.ty of three pints or a pottle; being parboil'd, wash them in warm water clean from the dregs, beard them and put them in a pipkin with a little white wine, & some of the liquor they were parboil'd in, a whole onion, some salt, and pepper, and stew them till they be half done; then put them and their liquor into a frying-pan, fry them a pretty while, put to them a good piece of sweet b.u.t.ter, and fry them a therein so much longer, then have ten or twelve yolks of eggs dissolved with some vinegar, wherein you must put in some minced parsley, and some grated nutmeg, put these ingredients into the oysters, shake them in the frying-pan a warm or two, and serve them up.

_To stew Oysters otherways._

Take a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water from the dregs, & put them in a pipkin with a good big onion or two, and five or six blades of large mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of white wine, as much wine-vinegar, a quarter of a pound of sweet b.u.t.ter, and a little salt, stew them finely together on a soft fire the s.p.a.ce of half an hour, then dish them on sippets of French bread, slic't lemon on them, and barberries, run them over with beaten b.u.t.ter, and garnish the dish with dryed manchet grated and sea.r.s.ed.

_To stew Oysters otherways._

Take a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water, wipe them dry, and pull away the fins, flour them and fry them in clarifi'd b.u.t.ter fine and white, then take them up, and put them in a large dish with some white or claret wine, a little vinegar, a quarter of a pound of sweet b.u.t.ter, some grated nutmeg, large mace, salt, and two or three slices of an orange, stew them two or three warms, then serve them in a large clean scowred dish, pour the sauce on them, and run them over with beaten b.u.t.ter, slic't lemon or orange, and sippets round the dish.

_Otherways._

Take a pottle of great oysters, and stew them in their own liquor; then take them up, wash them in warm water, take off the fins, and put them in a pipkin with some of their own liquor, a pint of white-wine, a little wine vinegar, six large maces, 2 or three whole onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole pepper corns, salt, a quarter of a pound of sweet b.u.t.ter, and a little f.a.ggot of sweet herbs; stew all these together very well, then drain them through a cullender, and dish them on fine carved sippets; then take some of the liquor they were stewed in; beat it up thick with a minced lemon, and half a pound of b.u.t.ter, pour it on the oysters being dished, and garnish the dish and the oysters with grapes, grated bread, slic't lemon, and barberries.

_Or thus._

Boil great oysters in their sh.e.l.ls brown, and dry, but burn them not, then take them out and put them in a pipkin with some good sweet b.u.t.ter, the juice of two or three oranges, a little pepper, and grated nutmeg, give them a warm, and dish them in a fair scowred dish with carved sippets, and garnish it with dryed, grated, sea.r.s.ed fine manchet.

_To make Oyster Pottage._

Take some boil'd pease, strain them and put them in a pipkin with some capers, some sweet herbs finely chopped, some salt, and b.u.t.ter; then have some great oysters fryed with sweet herbs, and grosly chopped, put them to the strained pease, stew them together, serve them on a clean scowred dish on fine carved fippets, and garnish the dish with grated bread.

_Otherways._

Take a quart of great oysters, parboil them in their own liquor, and stew them in a pipkin with some capers, large mace, a f.a.ggot of sweet herbs, salt, and b.u.t.ter, being finely stewed, serve them on slices of dryed _French_ bread, round the oysters slic't lemon, and on the pottage boil'd spinage, minced, and b.u.t.tered, but first pour on the broth.

_To make a Hash of Oysters._

Take three quarts of great oysters, parboil them, and save their liquor, then mince 2 quarts of them very fine, and put them a stewing in a pipkin with a half pint of white wine, a good big onion or two, some large mace, a grated nutmeg, some chesnuts, and pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a pound of good sweet b.u.t.ter, some oyster liquor, pepper, salt, and a f.a.ggot of sweet herbs; stew the foresaid together upon a soft fire the s.p.a.ce of half an hour, then take the other oysters, and season them with pepper, salt and nutmeg, fry them in batter made of fine flour, egg, salt, and cream, make one half of it green with juyce of spinage, and sweet herbs chopped small, dip them in these batters, and fry them in clarified b.u.t.ter, being fried keep them warm in an oven; then have a fine clean large dish, lay slices of French bread all over the bottom of the dish, scald and steep the bread with some gravy of the hash, or oyster-liquor, & white wine boil'd together; dish the hash all over the slices of bread, lay on that the fryed oysters, chesnuts, and pistaches; then beat up a lear or sauce of b.u.t.ter, juyce of lemon or oranges, five or six, a little white-wine, the yolks of 3 or 4 eggs, and pour on this sauce over the hash with some slic't lemon, and lemon-peel; garnish the dish with grated bread, being dryed and sea.r.s.ed, some pistaches, chesnuts, carved lemons, & fryed oysters.

Sometimes you may use mushrooms boild in water, salt, sweet herbs--large mace, cloves, bayleaves, two or three cloves of garlick, then take them up, dip them in batter & fry them brown, make sauce for them with claret, and the juyce of two or three oranges, salt, b.u.t.ter, the juyce of horse-raddish roots beaten and strained, grated nutmeg, and pepper, beat them up thick with the yolks of two or three eggs, do this sauce in a frying-pan, shake them well together, and pour it on the hash with the mushrooms.

_To marinate great oysters to be eaten hot._

Take three quarts of great oysters ready opened, parboil them in their own liquor, then take them out and wash them in warm water, wipe them dry and flour them, fry them crisp in a frying-pan with three pints of sweet sallet oyl, put them in a dish, and set them before the fire, or in a warm oven; then make sauce with white wine; wine-vinegar, four or five blades of large mace, two or three slic't nutmegs, two races of slic't ginger, some twenty cloves, twice as much of whole pepper, and some salt; boil all the foresaid spices in a pipkin, with a quart of white wine, a pint of wine vinegar, rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and parlsey, the tops of all these herbs about an inch long; then take three or four good lemons, slic't dish up the oysters in a clean scowred dish, pour on the broth, herbs, and spices on them, lay on the slic't lemons, and run it over with some of the oyl they were fried in, and serve them up hot. Or fry them in clarified b.u.t.ter.

_Oysters in Stoffado._

Parboil a pottle or three quarts of great Oysters, save the liquor and wash the oysters in warm water, then after steep them in white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper, salt, and cloves; give them a warm on the fire, set them off and let them steep two or three hours; then take them out, wipe them dry, dip them in batter made of fine flour, yolks of eggs, some cream and salt, fry them, and being fryed keep them warm, then take some of the spices liquor, some of the oysters-liquor, and some b.u.t.ter, beat these things up thick with the slices of an orange or two, and two or three yolks of eggs; then dish the fryed oysters in a fine clean dish on a chafing-dish of coals, run on the sauce over them with the spices, slic't orange, and barberries, and garnish the dish with sea.r.s.ed manchet.

_To Jelly Oysters._

Take ten flounders, two small pikes or plaice, and 4 ounces of ising gla.s.s; being finely cleansed, boil them in a pipkin in a pottle of fair spring-water, and a pottle of white-wine, with some large mace, and slic't ginger; boil them to a jelly, and strain it through a strainer into a bason or deep dish; being cold pare off the top and bottom and put it in a pipkin, with the juyce of six or seven great lemons to a pottle of this broth, three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed all together with a rouling-pin, and put amongst the jelly, being melted, but not too hot, set the pipkin on a soft fire to stew, put in it a grain of musk, and as much ambergriece well rubbed, let it stew half an hour on the embers, then broil it up, and let it run through your jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar; dish them in a fine clean dish with some preserved barberries, large mace, or pomegranat kernels, and run the jelly over them in the dish, garnish the dish with carved lemons, large mace, and preserved barberries.

_To pickle Oysters._

Take eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water and wipe them dry, then take the liquor they were parboil'd in, and clear it from the grounds into a large pipkin or skillet, put to it a pottle of good white-wine, a quart of wine vinegar, some large mace, whole pepper, and a good quant.i.ty of salt, set it over the fire, boil it leisurely, sc.u.m it clean, and being well boil'd put the liquor into eight barrels of a quart a piece, being cold, put in the oyster, and close up the head.

_Otherways._

Take eight quarts of the fairest oysters that can be gotten, fresh and new, at the full of the Moon, parboil them in their own liquor, then wipe them dry with a clean cloth, clear the liquor from the dregs, and put the oysters in a well season'd barrel that will but just hold them, then boil the oyster liquor with a quart of white-wine, a pint of wine-vinegar, eight or ten blades of large mace, an ounce of whole pepper, four ounces of white salt, four races of slic't ginger, and twenty cloves, boil these ingredients four or five warms, and being cold, put them to the oysters, close up the barrel, and keep it for your use.

When you serve them, serve them in a fine clean dish with bay-leaves round about them, barberries, slic't lemon, and slic't orange.

_To souce Oysters to serve hot or cold._

Take a gallon of great oysters ready opened, parboil them in their own liquor, and being well parboil'd, put them into a cullender, and save the liquor; then wash the oysters in warm water from the grounds & grit, set them by, and make a pickle for them with a pint of white-wine, & half a pint of wine vinegar, put it in a pipkin with some large mace, slic't nutmegs, slic't ginger, whole pepper, three or four cloves, and some salt, give it four or five warms and put in the oysters into the warm pickle with two slic't lemons, and lemon-peels; cover the pipkin close to keep in the spirits, spices, and liquor.