The Queen-like Closet or Rich Cabinet Part 21

Take a fair fat Goose, and powder it about a Month or thereabouts, then hang it up in a Chimney as you do Bacon, and when it is throughly dry, boil it well and serve it to the Table with some Mustard and Sugar, Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.

67. _To dress Sheeps Tongues with Oysters._

Take your Sheeps Tongues about six of them, and boil them in water and salt till they be tender, then peel them, and slice them thin, then put them into a Dish with a quart of great Oisters; a little Claret wine and some whole Spice, let them stew together a while, then put in some b.u.t.ter and the yolks of three Eggs well beaten, shake them well together, then lay some Sippets into a Dish, and put your Tongues upon them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and serve it in.

68. _To make a Neats-tongue Pie._

Let two small Neats tongues or one great one be tenderly boiled, then peel them and slice them very thin, season them with Pepper and Salt, and Nutmeg; then having your Paste ready laid into your baking-pan, lay some b.u.t.ter in the bottom, then lay in your Tongues, and one pound of Raisins of the Sun, with a very little Sugar, then lay in more b.u.t.ter, so close it and bake it, then cut it up, and put in the yolks of three Eggs, a little Claret Wine and b.u.t.ter, stir it well together, and lay on the Cover, and serve it; you may add a little Sugar if you please.

69. _A Capon with white Broth._

Take a large Capon, and draw him, and truss him, and boil him in water and a little salt, with some whole Spice:

When you think it is almost enough, put in one pound of Currans well washed and picked, four Ounces of Dates stoned and diced thin, and when they have boiled enough, put in half a pound of sweet Almonds blanched and beaten fine with Rose-water, strain them in with some of the Liquor, then put in some Sack and Sugar; then lay some thin slices of white bread into a deep Dish, and lay your Capon in the midst, then pour your Broth over it.

Garnish your dish with plumped Raisins and Prunes, and serve it in.

70. _To make a Calvesfoot Pie._

Take six Calves feet tenderly boiled, and cut them in halves, then make some Paste with fine Flower, b.u.t.ter, cold Cream and the yolk and white of one Egg, rowl it very thin, and lay it into your baking-pan, then lay some b.u.t.ter in the bottom, and then your Calves feet with some large Mace, half a pound of Raisins of the Sun, half a pound of Currans, then lay more b.u.t.ter and close it and bake it, then cut it up, and put in the yolks of three Eggs, some white Wine, b.u.t.ter and a little Salt, and so serve it to the Table; Garnish your Dish with pretty Conceits made in Paste, and baked a little.

71. _To make an Artichoke Pie._

Make your Paste as before named, and roul it thin, and lay it into your baking-pan.

Then lay in b.u.t.ter sliced thin, and then your bottoms of Artichokes tenderly boiled, season it with a little Salt, a little gross Pepper, and some sliced Nutmeg, with a blade or two of Mace and a little Sugar, then lay in some Marrow, Candied Orange and Citron Pill, with some Candied Eringo Roots; then cover it with b.u.t.ter, and close it with your Paste, and so bake it, then cut it up, and put in white Wine, b.u.t.ter, and the yolks of Eggs and Sugar; cover it again, and serve it to the Table.

72. _To make an Oyster-Pie._

Make your Paste as before, and lay it in your Pan, then lay in b.u.t.ter, and then put in as many great Oysters as will almost fill your Pan, with their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in Marrow and the Yolks of hard Eggs, so cover them with b.u.t.ter, close them, and bake your Pie, then put in White Wine, Anchovies, b.u.t.ter and the Yolks of Eggs; cover it again and serve it the Table.

73. _To make a Pig-Pie._

Take a large Pig and slit it in two, and bone it, onely the two sides, not the head, then having your Paste ready laid in your Pan, and some b.u.t.ter in the bottom, lay in your Pig, season it with Pepper, Salt, Nutmeg and Mace, and one handful of Sage shred small and mixed with the Spice and Salt, then lay in more b.u.t.ter, close it, and bake it.

Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.

If you would eat it hot, you must leave out the Pepper and some of the Salt, and put in store of Currans, and when it comes out of the Oven, put in some b.u.t.ter, Vinegar, and Sugar, and so serve it.

74. _To make a Rasberry Tart._

Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then lay in your Rasberries and cover them with fine Sugar, then close your Tart and bake it; then cut it up, and put in half a Pint of Cream, the yolks of two or three Eggs well beaten, and a little Sugar; then serve it in cold with the Lid off, and sugar strewed upon the brims of the Dish.

75. _To make a Carp Pie._

Have your Paste ready laid in your bake-pan, and some b.u.t.ter in the bottom.

Then take a large Carp, scale him, gut him, and wash him clean, and dry him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, and sliced Nutmeg, with two handfuls of Capers, then put in some White Wine, and mix some b.u.t.ter with Salt, and lay all over; then close it, and bake it; this is very good to be eaten either hot or cold.

76. _To boil a Goose or Rabbits with Sausages._

Take a large Goose a little powdered, and boil it very well, or a couple of Rabbits trussed finely; when either of these are almost boiled, put in a Pound of Sausages, and boil them with them, then lay either of these into a Dish, and the Sausages here and there one, with some thin Collops of Bacon fryed, then make for Sauce, Mustard and b.u.t.ter, and so serve it in.

77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing else._

Take either of these and cut them into small pieces, then put them into a frying pan with so much water as will cover them with a little salt, whole Spice, Limon Pill and a bundle of sweet herbs, let them boil together till the Meat be tender, then put in some Oysters, and when they are plumped, take a little Wine, either White or Claret, and two Anchovies dissolved therein with some b.u.t.ter, and put all these to the rest, and when you think your Meat is enough, take it out with a little Skimmer, and put it into a Dish upon Sippets; then put into your Liquor the yolks of Eggs well beaten, and mix them over the fire, then pour it all over your Meat; Garnish your Dish with Barberries, and serve it in; this Dish you may make of raw meat or of cold meat which hath been left at Meals.

78. _To make Scotch Collops of Veal or Mutton._

Take your meat and slice it very thin, and beat it with a rolling-pin, then hack it all over, and on both sides with the back of a Knife, then fry it with a little Gravie of any Meat, then lay your Scotch Collops into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in Claret Wine, and add to it some b.u.t.ter and the yolks of three Eggs well beaten, heat them together, and pour it over them:

Then lay in some thin Collops of Bacon fryed, some Sausage meat fried, and the yolks of hard Eggs fryed after they are boiled, because they shall look round and brown, so serve it to the Table.

79. _To make a Pudding of a Manchet._

Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream, then put in Sugar and whole Spice, and let it boil leisurely till all the Cream be wasted away, then put it into a Dish, and take some Rosewater, and b.u.t.ter and Sugar, and pour over it, so serve it in with fine Sugar strewed all over it.

Your Manchet must be chipped before you put it into the Cream.

80. _To make a Calves head Pie._

Make your Paste, and lay it into your Pan as before, then lay in b.u.t.ter, and then your Calves Head, being tenderly boiled, and cut in little thin bits, and seasoned with Pepper, Salt and Nutmeg, then put in some Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and Marrow, then cover it with b.u.t.ter, and close it and bake it; when it is baked, eat it hot.

81. _To dry Tongues._

Take some Pump water and Bay salt, or rather refined Saltpeter, which is better; make a strong Brine therewith, and when the Salt is well melted in it, put in your Tongues, and let them lie one Week, then put them into a new Brine, made in the same manner, and in that let them lie a week longer, then take them out, and dry-salt them with Bay Salt beaten small, till they are as hard as may be, then hang them in the Chimney where you burn Wood, till they are very dry, and you may keep them as long as you please; when you would eat of them, boil them with [Transcriber's note: word missing] in the Pot as well as Water, for that will make them look black, and eat tender, and look red within; when they are cold, serve them in with Mustard and Sugar.

82. _To make Angelot Cheese._

Take some new Milk and strokings together, the quant.i.ty of a Pail full, put some Runnet into it, and stir it well about, and cover it till your Cheese be come, then have ready narrow deep Moats open at both ends, and with your flitting Dish fill your Moats as they stand upon a board, without breaking or wheying the Cheese, and as they sink, still fill them up, and when you see you can turn them, which will be about the next day, keep them with due turning twice in a day, and dry them carefully, and when they are half a year old, they will be fit to be eat.

83. _To make a Hare-Pie._