The Queen-like Closet or Rich Cabinet Part 18

12. _To make Oatmeal Pudding._

Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a little Salt, then b.u.t.ter your pan and bake it.

13. _Puddings in b.a.l.l.s to stew or to fry._

Take part of a Leg of Veal, parboil it, and shred it fine with some Beef Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a little Salt, a little grated Bread, and one handful of Flower, and with the yolks of Eggs make them in b.a.l.l.s, and stew them between two Dishes, with Wine and b.u.t.ter, or you may make some of them in the shape of Sausages, and fry them in b.u.t.ter, so serve them to the Table with Sugar strewed over them.

14. _To boil Pigeons._

Take your largest Pigeons and cut them in halves, wash them and dry them, then boil a little water and Salt with some whole Spice, and a little f.a.ggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet b.u.t.ter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to the Table.

15. _To make an Apple Tansie._

Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and four Whites, a little Salt, some Sugar, and a little Spice, then cut your Apples in round thin slices, and lay them into your Frying-Pan in order, your Batter being hot, when your Apples are fried, pour in your b.u.t.ter, and fry it on the one side, then turn it on a Pie-Plate and slide it into the Pan again, and fry it, then put it on a Pie-Plate, and squeez the Juice of a Limon over it, and strew on fine Sugar, and serve it so to the Table.

16. _To make a green Tansie to fry, or boil over a Pot._

Take a Quart of Cream, the yolks of one dozen of Eggs and half, their Whites well beat, mix them together, and put in one Nutmeg grated, then colour it well with the Juice of Spinage, and sweeten it with Sugar; then fry it with b.u.t.ter as you do the other, and serve it in the same manner; but you must lay thin slices of Limon upon this.

If you will not fry it, then b.u.t.ter a Dish, and pour it therein, and set it upon a Pot of boiling water till it be enough; this is the better and easier way.

Thus you may make Tansies of any other things, as Cowslips, Rasberries, Violets, Marigolds, Gilliflowers, or any such like, and colour them with their Juice; you may use green Wheat instead of Spinage.

17. _To make an Amulet._

Take twelve Eggs, beat them and strain them, put to them three or four spoonfuls of Cream, then put in a little Salt, and having your frying-pan ready with some b.u.t.ter very hot, pour it in, and when you have fryed it a little, turn over both the sides into the middle, then turn it on the other side, and when it is fryed, serve it to the table with Verjuice, b.u.t.ter and Sugar.

18. _To make a Chicken-Pie._

Make your Paste with cold Cream, Flower, b.u.t.ter and the yolk of an Egg, roul it very thin, and lay it in your Baking-pan, then lay b.u.t.ter in the Bottom.

Then lay in your Chickens cut in quarters with some whole Mace, and Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron Pill, with a few Dates stoned and sliced:

Then lay good store of b.u.t.ter, Close up your Pie and Bake it:

Then Cut it open, and put in some Wine, b.u.t.ter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, so serve it to the Table, and garnish your Dish with some pretty Conceits made in Paste.

19. _To make a Collar of Brawn of a Breast of Pork._

Take a large Breast of Pork, and bone it, then roul it up, and tie it hard with a Tape, then boil it water and Salt till it be very tender, then make Souce drink for it with small Beer, Water and Salt, and keep it in it:

Serve it to the Table with a Rosemary Branch in the middle of it, and eat it with Mustard.

20. _To souce Veal to eat like Sturgeon._

Take what part of Veal you like best, and boil it with water and salt, and a bundle of sweet herbs, and a little Limon Pill; when it is boiled enough, put into your Liquor so much Vinegar as will make it tast sharp, and a Limon sliced, and when it is cold, put in your Veal, and when it hath lain four or five days, serve it to the Table with Fennel, and eat it with some Vinegar; you must tie it up as you do Brawn.

21. _To make a Pasty of a Breast of Veal._

Take half a peck of fine Flower, and two pounds of b.u.t.ter broken into little bits, one Egg, a little Salt, and as much cold Cream, or Milk as will make it into a Paste; when you have framed your Pasty, lay in your Breast of Veal boned, and seasoned with a little Pepper and Salt, but first you must lay in b.u.t.ter.

When your Veal is laid in, then put in some large Mace, and a Limon sliced thin, Rind and all, then cover it well with b.u.t.ter, close it and bake it, and when you serve it in, cut it up while it is very hot, put in some white wine, sugar, the yolks of Eggs, and b.u.t.ter being first heated over the Fire together; this is very excellent meat.

22. _To make a Pigeon-Pie._

Make your Paste as for the Pasty, roul it thin, and lay it into your baking-pan, then lay in b.u.t.ter, then mix Pepper and Salt and b.u.t.ter together, and fill the bellies of your Pigeons, then lay them in, and put in some large Mace, and little thin slices of Bacon, then cover them with b.u.t.ter, and close your Pie, and bake it not too much.

23. _To boil a Capon or Hen with Oysters._

Take either of them, and fill the Belly of it with Oysters, and truss it, then boil it in white Wine, Water, the Liquor of the Oysters, a Blade or two of Mace, a little Pepper whole, and a little Salt; when it is boiled enough, take the Oysters out of the belly, and put them into a Dish, then take some b.u.t.ter, and some of the Liquor it was boiled in, and two Anchoves with the yolks of Eggs well beaten, heat these together over the fire, and then put your Oysters into it, then garnish your Dish with Limon sliced thin, and some of the Oysters, also some pickled Barberries and raw Parsley, then lay your Capon or Hen in the middle of it, and pour the sauce upon the Breast of it, then lay on sliced Limon and serve it in.

24. _To make an Olio._

First lay in your Dish a Fricasy made of a Calves-head, with Oisters and Anchovies in it, then lay Marrow-bones round the Dish, within them lay Pigeons boiled round the Dish, and thin slices of Bacon, lay in the middle upon your Fricasy a powdred Goose boiled, then lay some sweet-breads of Veal fryed, and b.a.l.l.s of Sawsage-meat here and there, with some Scotch Collops of Veal or of Mutton: Garnish your Dish with Limon or Orange and some toasts for the Marrow so serve it in.

25. _To make Cracknels._

Take half a Pound of fine Flower, and as much fine Sugar, a few Coriander seeds bruised, and some b.u.t.ter rubbed into the Flower, wet it with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in thin Cakes, then p.r.i.c.k them and bake them; then wash them over with Egg and a little Rosewater, then dry them again in the Oven to make them crisp.

26. _To make good Sauce for a boiled Leg of Mutton._

Take the best Prunes and stew them well with white Wine or Claret, and some whole Spice, then drain them into a Dish and set it over a Chafing dish of Coles; put to it a little grated Bread, juice of Limon and a little salt, then lay your Mutton in a Dish, being well boiled with water and salt, pour your sauce to it:

Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.

27. _To rost Pork without the Skin._

Take any joint of small Pork, not salted and lay it to the fire till the Skin may be taken off, then take it from the fire and take off the Skin, then stick it with Rosemary and Cloves, and lay it to the fire again, then salt it and rost it carefully, then make Sauce for it with Claret Wine, white bread sliced thin, a little water, and some beaten Cinamon; boil these well together, then put in some Salt, a little b.u.t.ter, Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted enough, then flower it, and lay it into a Dish with the Sauce, and serve it in.

28. _To roste a Pig like Lamb._

Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then spit it, and rost it till you may take off the Skin, then take the Spit from the fire, and take the skin clean off, then draw it with Parsly, and lay it to the fire, baste it with b.u.t.ter, and when it is enough, flower it and serve it to the Table with b.u.t.ter, the Juice of Orange, and gross Pepper, and a little Salt.