The Queen-like Closet or Rich Cabinet Part 24

Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt and whole Spice, and boil them together, then put in your Salmon, and when it is boiled, take some b.u.t.ter and some of the Liquor with an Anchovie or two, and a little white Wine and a quart of Shrimps out of their Sh.e.l.ls, heat these together, and so Dish your Salmon, and pour this over it.

Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.

120. _To boil a Cods Head._

Boil Wine, Water and Salt together, with whole Spice and sweet herbs, and a little Horse-Radish Root, then put in your Cods head, and boil it very well, then drain it well from the Water, and lay it in a dish over a Chafingdish of Coals:

Then take some of the Liquor and two Anchovies, some b.u.t.ter and some Shrimps, heat them over the fire, and pour over it, then poach some Eggs and lay over it, and also about the Brims of the Dish; Garnish your Dish with Limon and Barberries, so serve it to the Table very hot:

Thus you may do Haddocks or Whitings, or any other fresh Fish you like best.

121. _To make Olives of Veal._

Take thin slices of a Leg of Veal, and have ready some Suet finely shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs, and a little salt mixed well together, then strew it upon the insides of your slices of Meat, and roul them up hard, and make them fast with a scure, so spit them and roste them, baste them with b.u.t.ter, and serve them in with Vinegar, b.u.t.ter and Sugar.

122. _To make an Olive Pie._

Having your Paste in readiness with b.u.t.ter in the bottom, lay in some of the forenamed Olives, but not fastned with a Scure, then put in Currans, hard Eggs, and sweet b.u.t.ter, with some herbs shred fine; be sure you cover it well with b.u.t.ter, and put in a little white Wine and Sugar, and close it, and bake it, eat it hot or cold, but hot is better.

123. _To make a Ball to take Stains out of Linnen, which many times happens by Cooking or Preserving._

Take four Ounces of hard white Sope, beat it in a Mortar, with two small Limons sliced, and as much Roch Allom as a Hazle Nut, when they are beaten well together, make it up in little b.a.l.l.s, rub the stain therewith and then wash it in warm water, till you see it be quite out.

124. _To make a fine Pomander._

Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and Lignum Aloes, of each the weight of a Groat, beat all these in a hot Mortar and with a hot Pestel, till it come to a perfect Paste, then take a little Gum Dragon steeped in Rosewater, and rub your hand withal, and make it up with speed, and dry them, but first make them into what shapes you please, and print them.

125. _A very fine was.h.i.+ng-Ball._

Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and searce them fine, then take two pounds and an half of Castile Sope dissolved in Rose water, and beat all these forenamed things with the Sope in a Mortar, and when they are well incorporated, make it into b.a.l.l.s, and keep them in a Box with Cotton as long as you please.

126. _To make French Broth called Kink._

Take a leg of Beef and set it over the fire with a good quant.i.ty of fair water, when it boils, sc.u.m it, and what meat soever you have to dress that day, either of Fowl or small meat, put it all into this Liquor and parboil it, then take out those small meats, and put in some French Barley, and some whole Spice, one Clove or two of Garlick, and a handful of Leeks, and some Salt; when it is boiled enough, pour it from the Barley, and in put a little Saffron; so serve it in; and garnish your Dish with sliced Oranges or Limons, and put a little of the juice therein.

127. _To make Broth of a Lambs Head._

Boil it with as much water as will cover it, with whole Spice, and a little Salt, and a bundle of sweet herbs, then put in strained Oatmeal and Cream, and some Currans, when you take it up, put in Sack and Sugar, then lay the Head in a Dish, and put the Broth to it, and serve it in.

128. _To season a Chicken-Pie._

Having your Paste rolled thin, and laid into your baking-pan, lay in some b.u.t.ter, then lay in your Chickens quartered, and seasoned with Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and Dates, then lay b.u.t.ter on the top, close it and bake it, then cut it up, and put in Clouted Cream, Sack and Sugar.

129. _To make an Herb Pie._

Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them, and shred them, and put them into your Pie with b.u.t.ter, and Nutmeg and Sugar, and a little Salt, to close it and bake it, then draw it and open it, and put in Clouted Cream; Sack and Sugar, and stir it well together, and serve it in.

130. _To roste Lobsters._

Take two fair Lobsters alive, wash them clean, and stop the holes as you do to boil, then fasten them to a Spit, the insides together; make a good fire, and strew Salt on them, and that will kill them quickly, bast them with Water and Salt till they be very red, then have ready some Oysters stewed and cut small; put them into a Dish with melted b.u.t.ter beaten thick with a little water, then take a few spoonfuls of the Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put it to the melted b.u.t.ter, then take up your Lobsters, and crack the sh.e.l.ls that they may be easie to open.

131. _To make a Pumpion Pie._

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with b.u.t.ter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, b.u.t.ter it and serve it in.

132. _To make an Artichoke Pudding._

Boil a quart of Cream with whole Spice, then put in half a pound of sweet Almonds blanched, and beaten with Rosewater; when they have boiled well, take it from the fire, and take out the Spice, when it is almost cold, put in the yolks of ten Eggs, some Marrow and some bottoms of Artichokes, then sweeten it with Sugar and put in a little Salt, then b.u.t.ter a Dish, and bake it in it, serve it to the Table stuck full of blanched Almonds, and fine Sugar strewed over it.

133. _To pickle Sprats like Anchovies._

Take a Peck of the biggest Sprats without their heads, and salt them a little over night, then take a Pot or Barrel, and lay in it a Lay of Bay salt, and then a lay of Sprats, and a few Bay leaves, then salt again; thus do till you have filled the Vessel, put in a little Limon Pill also among your Bay leaves, then cover the Vessel and pitch it, that no Air get in, set it in a cool Cellar, and once in a week turn it upside down; in three Months you may eat of them.

134. _To keep Artichokes all the Year._

Gather your Artichokes with long stalks, and then cut off the stalks close to them, then boil some water, with good Pears and Apples sliced thin, and the Pith of the great stalks, and a Quince or two quartered to give it a relish; when these have boiled a while, put in your Artichokes, and boil all together till they be tender, then take them up and set them to cool, then boil your Liquor well and strain it, when your Artichokes be cold, put them into your Barrel, and when the Liquor is cold, pour it over them, so cover it close that no Air get in.

135. _To make Pasty of a Joll of Ling._

Make your Crust with fine Flower, b.u.t.ter, cold Cream, and two yolks of Eggs:

Roul it thin and lay it in your Bake-pan, then take part of a Joll of Ling well boiled, and pull it all in Bits, then lay some b.u.t.ter into your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger, Cloves and Mace, Oysters, Muscles, c.o.c.kles, and Shrimps, the yolks of raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and Limon Pill, with Eringo Roots:

Then put in white Wine, and good store of b.u.t.ter, and put on a thick lid, when it is baked, open it, and let out the steam.

136. _To make French Servels._

Take cold Gammon of Bacon, fat and lean together, cut it small as for Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you would eat them, serve them in thin slices with a Sallad.