The Queen-like Closet or Rich Cabinet Part 17

The Queen-like Closet:

Having an Addition of what hath already been treated of, and directing a very true and excellent way for all manner of COOKERY, both FISH, FLESH, and PASTRY;

_Shewing_,

The true SEASONING of all Things for Compleat TABLES:

_Also_

All Kinds of SAUCES & PICKLES, in a very brevious way.

Here is to be noted, that in divers of these Receipts there are Directions for two or three several Things in one, not confounding the Brains with mult.i.tudes of Words, to little or no purpose, or vain Expressions of things with are altogether unknown to the Learned as well as to the Ignorant: This is really imparted for the good of all the FEMALE s.e.x.

By _Hannah Wolley_, alias _Chaloner_.

_London_, Printed for _R. Lowndes_. 1672

THE

Queen-like CLOSET,

OR

Rich Cabinet.

THE SECOND PART.

1. _To make Elder Vinegar and to colour it._

Take of your best white Wine Vinegar, and put such a quant.i.ty of ripe Elder Berries into it as you shall think fit, in a wide mouth'd Gla.s.s, stop it close, and set it in the Sun for about ten days, then pour it out gently into another Gla.s.s, and keep it for your use; thus you may make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.

2. _To make Metheglin, either Brown or White, but White is best._

Take what quant.i.ty you please of Spring-Water, and make it so strong with Honey that it will bear an Egg, then boil it very well, till a good part be wasted, and put in to it boiling a good quant.i.ty of whole Spice, Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.

When it is very well boiled, set it to cool, it being strained from the Herbs, and the Bag of Spices taken out;

When it is almost cold, put in a little Yest, and beat it well, then put it into Vessels when it is quite cold, and also the Bag of Spice, and when it hath stood a few days, bottle it up; if you would have it red, you must put the Honey to strong Ale Wort in stead of Water.

3. _To make Collar'd Beef._

Take a good Flank of Beef, and lay it in Pump water and Salt, or rather Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs, Ginger, and Cloves, with a little of the Herb called Tarragon, beat your Spice, shred your Tarragon, and mingle these with some Suet beaten small, and strew upon your Beef, and so rowl it up, and tie it hard, and bake it in a pot with Claret Wine and b.u.t.ter, let the pot be covered close, and something in the pot to keep the Meat down in the Liquor that it may not scorch, set it into the Oven with Houshold bread, and when it is baked, take it out, and let it cool, then hang it up one night in the Chimney before you eat it, and so as long as you please.

Serve it in with Bay Leaves, and eat it with Mustard and Sugar.

4. _To make Almond Puddings with French Rolls or Naples Biskets._

Take a Quart of Cream, boil it with whole Spice, then take it from the Fire, and put in three Naples Biskets, or one Penny French Roll sliced thin, and cover it up to scald; when it is cold, put in four Ounces of sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight Eggs, and a little Marrow, with as much Sugar as you think fit, and a little Salt; you may boil it, or bake it, or put it into Skins; if it be boiled or baked, put Sugar on it when you serve it in.

5. _To make Barley Cream._

Take two Ounces of French Barley, and boil it in several Waters, then take a quart of Cream, and boil it with whole Spice, put in your Barley, and boil them together very well,

Then put in the yolks of six Eggs well beaten, and as much Sugar as you think fit; stir them well over the fire, then poure it out, and when it is cold serve it in; thus you may make Rice Cream, onely do not boil that, but a very little in Milk, before you put it into the Cream.

6. _To make Cheese-cakes._

Take four Gallons of new Milk, set it with a little Runnet, and when it is come, break it gently, and whey it very well, then take some Manchet, first scalded well in new Milk, let the Milk be thick with it, and while it is hot, put in a quarter of a pound of fresh b.u.t.ter, and stir it in, when it is cold, mix that and your curd together very well, then put in one Pound and half of plumped Currans, some beaten Spice, a very little Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and a little Sugar, mix them well together, then make some Paste, with Flower, b.u.t.ter, the yolk of an Egg and fair water, and roul it out thin, and so bake them in bake-pans, and do not let them stand too long in the Oven.

7. _Another way for Cheese-cakes._

Take the Curd of four Gallons of new Milk, and put thereto half a pound of Almonds blanched and beaten fine with Rosewater, then put in one Pint of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt, one pound and half of plumped Currans, a little Rosewater, and some Sugar, and so mix them very well, and put them into your Crust and bake them.

8. _Another way for Cheese-cakes._

Take the Curd of four Gallons of new Milk, beat it well in a Mortar with half a pound of fresh b.u.t.ter, and then season it as you do the other above-named.

9. _Another way for Cheese-cakes._

Take the same quant.i.ty of Curd, and mix it with half a Pound of Rice boiled tender in Milk, one quarter of a pound of fresh b.u.t.ter, the yolks of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans first plumped, Rosewater and Sugar, and a little Salt, and so bake them, not too much.

10. _To make fresh Cheese._

Take some very tender Cheese-Curd, stamp it very well in a Mortar with a little Rosewater, wherein whole Spice hath been steeped, then let it stand in a little Cullender about half an hour, then turn it out into your Dish, and serve it to the Table with Cream, Wine, and Sugar.

11. _Another way for a fresh Cheese._

Take a quart of Cream, and boil in it whole Spice, then stir in the yolks of eight Eggs, and four whites well beaten, and when they are hot, put in so much Sack as will give it a good taste, then stir it over the Fire till it runneth on a Curd, then beat it in a Mortar as the other, and serve it to the Table with Cream and Sugar.