The Queen-like Closet or Rich Cabinet Part 23

When they go to Table strew on fine Sugar.

102. _To make a Loaf of Curds._

Take the Curds of three quarts of Milk rubbed together with a little Flower, then put in a little beaten Ginger, and a little Salt, half a Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a stiff Paste with so much Flower as you see fit, then lay it to rise in a warm Cloth a while, then put in b.u.t.ter, Sugar, Sack, and some beaten Spice, and so serve it in.

103. _To make Cheese Loaves._

Take the Curds of three quarts of Milk, and as much grated Bread as Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little Flower, and beaten Spice, a little Salt, and a little Sack; when you have made it in a stiff Paste with a little flower, roul some of it thin to fry, and serve them in with beaten Spice and Sugar strewed over them.

Then make the rest into a Loaf, and bake it, then cut it open, and serve it in with Cream, b.u.t.ter and Sugar.

104. _To fry Oysters._

Take of your largest Oysters, wash them and dry them, and beat an Egg or two very well, and dip them in that, and so fry them, then take their Liquor, and put an Anchovy to it, and some b.u.t.ter, and heat them together over the fire, and having put your fryed Oysters in a Dish, pour the Sawce over them and serve them in.

105. _To broil Oysters._

Take your largest Oysters, and put them into Scollop Sh.e.l.ls, or into the biggest Oyster sh.e.l.ls with their own Liquor, and set them upon a Gridiron over Charcoals, and when you see they be boiled in the Liquor, put in some b.u.t.ter, a few Crums of Bread, and a little Salt, then let them stand till they are very brown, and serve them to the Table in the Sh.e.l.ls upon a Dish and Pie-Plate.

106. _To rost Oysters._

Take the largest, and spit them upon little long sticks, and tie them to the Spit, then lay them down to the fire, and when they are dry, bast them with Claret Wine, and put into your Pan two Anchovies, and two or three Bay-leaves, when you think they are enough, bast them with b.u.t.ter, and dredge them, and take a little of that liquor in the Pan, and some b.u.t.ter, and heat it in a Porringer, and pour over them.

107. _To make most excellent and delicate Pies._

Take two Neats tongues tenderly boiled, and peel them, and mince them small with some Beef Suet or Marrow, then take a pound of Currans and a pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a little Salt, a little Sack and Sugar.

Beat all these with the minced meat in a Mortar till it come to a perfect Paste, then having your Paste ready laid in your baking-Pan, fill it or them with this meat, then lay on the top some sliced Dates, and so close them, and bake them, when they are cold they will cut smooth like Marmalade.

108. _To make fine Custards._

Take two quarts of Cream and boil it well with whole Spice, then put in the yolks of twelve Eggs, and six Whites well beaten and strained, then put in these Eggs over the fire, and keep them stirring lest they turn, then when they are thoroughly hot, take it off and stir it till it be almost cold, then put in Rosewater and Sugar, and take out the whole Spice, then put your Custard into several things to bake, and do not let them stand too long in the Oven; when you serve them in, strew on small French Comfits of divers colours, or else fine Sugar, which you please.

109. _To make a Stump Pie._

Take a pound of Veal and as much Suet, parboil your Veal, and shred them together, but not very small, then put in one pound of Raisins, one pound of Currans, four Ounces of Dates stoned and sliced thin, some beaten Spice, Rosewater and Sugar, and a little Salt, then take the yolks of Eggs well beaten, and mix amongst the rest of the things very well, then having your Pie ready, fill it and press it down, then lid it, and bake it.

110. _To make Egg-Pies._

Take the yolks of eight hard Eggs, and shred them small with their weight of Beef Suet minced very small also, then put in one pound of Currans, four Ounces of Dates stoned and sliced, some beaten Spice, Limon pill, Rosewater and Sugar, and a little Salt, mix them well together, if you please, you may put in an Apple shred small, so fill your Pies and bake them, but not too much, serve them to the Table with a little Wine.

111. _To make hashed Meat._

Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it doth rost, cut it off in little bits, and let it lie in the Pan, bast it with Claret wine and b.u.t.ter, and a little Salt, and put two or three Shelots in your Pan, when you have cut off so much as you can, lay the bones into a Dish over a Chafingdish of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it stew a while; when it is enough, put in some Capers, and serve it in with Sippets; Garnish your Dish with Olives and Capers, and Samphire; thus you may do with any cold meat between two Dishes.

112. _To make a Fricasie of Oysters._

Take a quart of Oysters and put them into a frying pan with some white Wine and their own Liquor, a little Salt, and some whole Spice, and two or three Bay Leaves, when you think they be enough, lay them in a dish well warmed, then add to their Liquor two Anchovies, some b.u.t.ter, and the yolks of four Eggs; Garnish your Dish with Barberries.

113. _To make a Fricasie of Eels._

Take a midling sort of Eels, scour them well, and cut off the heads and throw them away, then gut them, and cut them in pieces, then put them into a frying pan with so much white Wine and water as will cover them, then put in whole Spice, a bundle of sweet herbs and a little Salt, let them boil, and when they be very tender, take them up and lay them into a warm Dish, then add to their Liquor two Anchovies, some b.u.t.ter and the yolks of Eggs, and pour over them:

Thus you may make Fricasies of c.o.c.kles or of Shrimps, or Prawns.

Garnish your Dish with Limon and Barberries.

114. _To make an Eel-Pie._

Take your largest Eels, and flay them, and cut them in pieces, then having your Pie ready with b.u.t.ter in the bottom, season your Eels with Pepper, Salt and Nutmeg, then lay them in and cover them with b.u.t.ter, so close it and bake it, if you please, you may put in some Raisins of the Sun, and some large Mace, it is good hot or cold.

115. _To souce an Eel and Collar it._

Take a very large fat Eel and scour it well, throw away the head and gut her, and slit her down the back, season her with Pepper, Salt, Nutmeg and Mace, then boil her in white Wine, and Salt and Water, with a bundle of sweet herbs and some Limon Pill, when it is well boiled, take it up and lay it to cool; then put good store of Vinegar into the Liquor, and when it is cold, put in your Eel, and keep it:

You must roul it up in a Collar and tie it hard with a Tape, and sew it up in a Cloth, then put it in to boil; when it hath lain a week, serve it to the Table with a Rosemary Branch in the middle, and Bay Leaves round the Dish sides, eat it with Mustard.

116. _To stew Eels._

Take them without their heads, flay them and cut them in pieces, then fill a Posnet with them, and set them all on end one by one close to one another, and put in so much White Wine and Water as will cover them, then put in good store of Currans to them, whole Spice, sweet herbs, and a little Salt, cover them and let them stew, and when they are very tender, put in some b.u.t.ter, and so shake them well, and serve them upon Sippets; Garnish your Dish with Orange or Limon and raw Parsley.

117. _To make a Herring Pie._

Take four of the best pickled Herrings, and skin them, then split them and bone them, then having your Pie in readiness with b.u.t.ter in the bottom, then lay your Herrings in halves into your Pie one lay of them, then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in more b.u.t.ter, then more Herrings, Fruit and Spice, and more b.u.t.ter, and so close it, and bake it; your Herrings must be well watered.

118. _To rost a Pike and to lard it._

Take a large Pike, and scale it, gut it, and wash it clean, then lard it on the back with pickled Herring and Limon Pill, then spit it and lay it down to the fire to rost, bast it often with Claret Wine and b.u.t.ter, when it is enough, make Sauce for it with Claret Wine and b.u.t.ter, and serve it in.

119. _To boil fresh Salmon._