The Queen-like Closet or Rich Cabinet Part 25

137. _To make a Pallat Pie._

Take Oxe Pallats and boil them so tender that you may run a straw through them; to three Palates take six Sheeps tongues boiled tender and peeled, three sweet-Breads of Veal, cut all these in thin slices, then having your Pie ready, and b.u.t.ter in the bottom, lay in these things, first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred small, and as the Season of the year is, put into it Asparagus, Anchovies, Chesnuts, or what you please else, as Candied Orange Pill, Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs, some Marrow and some Oysters, then lay in good store of b.u.t.ter on the top, so close it and bake it, then put in white Wine, buter, the yolks of Eggs, and Vinegar and Sugar; heat them together over the fire, and serve it in.

138. _To make Sauce for Fowles or Mutton._

Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of Mutton or Beef, sweet b.u.t.ter, Juice of Limon, and a little Salt, and if you please Orange or Limon Pill.

139. _To make Oat-Cakes._

Take fine Flower, and mix it very well with new Ale Yest, and make it very stiff, then make it into little Cakes, and roul them very thin, then lay them on an Iron to bake, or on a baking stone, and make but a slow fire under it, and as they are baking, take them and turn the edges of them round on the Iron, that they may bake also, one quarter of an hour will bake them; a little before you take them up, turn them on the other side, only to flat them; for if you turn them too soon, it will hinder the rising, the Iron or Stone whereon they are baked, must stand at a distance from the fire.

140. _To make a rare Lamb Pie._

Take a Leg of Lamb, and take the meat clean out of it at the great end, but keep the skin whole, then press the Meat in a Cloth, and mince it small, and put as much Beef Suet to it as the Meat in weight, and mince it small, then put to it Naples Bisket grated fine, season it with beaten Spice, Rosewater, and a little Salt, then put in some Candied Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar, then put part of the Meat into the skin, then having your Pie in readiness, and b.u.t.ter in the bottom, lay in this Meat, then take the rest of your Meat, and make it into b.a.l.l.s or Puddings with yolks of Eggs, then lay them into the Pie to fill up the Corners, then take Candied Orange, Limon and Citron Pill, cut in long narrow slices and strew over it; you may put in Currans and Dates if you please, then lay on b.u.t.ter, and close up your Pie and bake it, and leave a Tunnel, when it is baked, put in Sack, Sugar, yolks of Eggs and b.u.t.ter heat together, if you put in Marrow, it will be the better.

141. _To fry Garden Beans._

Boil them and blanch them, and fry them in Sweet b.u.t.ter, with Parsley and shred Onions and a little Salt, then melt b.u.t.ter for the Sauce.

142. _To make a Sorrel Sallad._

Take a quant.i.ty of French Sorrel picked clean and washed, boil it with water and a little Salt, and when it is enough, drain it and b.u.t.ter it, and put in a little Vinegar and Sugar into it, then garnish it with hard Eggs and Raisins.

143. _To make good cold Sallads of several things._

Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they are well boiled, and serve them in with Oil, Vinegar and Pepper, also the Roots of red Beets boiled tender are very good in the same manner.

144. _To make the best sort of Pippin Paste._

Take a pound of raw Pippins sliced and beaten in a Mortar, then take a pound of fine Sugar and boil it to a candy height with a little fair water, then put in your Pippins, and boil it till it will come from the bottom of the Posnet, but stir it for fear it burn.

145. _To make Sauce for a Leg of Veal rosted._

Take boiled Currans, and boiled Parsley, and hard Eggs and b.u.t.ter and Sugar hot together.

146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._

Take a good quant.i.ty of Chesnuts, and boil them tender, then take the sh.e.l.ls off, and bruise them small, then put to them Claret Wine, b.u.t.ter and a little Salt, so put it into the Dish to the Meat, and serve it in.

147. _To keep Quinces white, either to preserve whole, or for white Marmalade or Paste._

Coddle them with white Wine and Water, and cover them with sliced Pippins in the Codling.

148. _To make little Pasties with sweet Meats to fry._

Make some Paste with cold water, b.u.t.ter and flower, with the yolk of an Egg, then roul it out in little thin Cakes, and lay one spoonful of any kind of Sweet meats you like best upon every one, so close them up and fry them with b.u.t.ter, and serve them in with fine Sugar strewed on.

149. _To boil a Capon on the French fas.h.i.+on._

Boil your Capon in water and salt, and a little dusty Oatmeal to make it look white, then take two or three Ladles full of Mutton Broth, a f.a.ggot of sweet herbs, two or three Dates cut in long pieces, a few parboiled Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken it with Almonds; season it with Verjuice, Sugar, and a little sweet b.u.t.ter, then take up your Capon and lard it well with preserved Limon, then lay it in a deep Dish, and pour the broth upon it; then Garnish your Dish with Suckets and preserved Barberries.

150. _To Souce a Pike, Carp or Bream._

Draw your Fish, but scale it not, and save the Liver of it; wash it very well, then take white Wine, as much water again as Wine, boil them together with whole Spice, Salt and a bundle of sweet Herbs, and when boiles put in your Fish, and just before it a little Vinegar; for that will make it crisp: when it is enough, take it up and put it into a Trey, then put into the Liquor some whole Pepper, and whole Ginger, and when it is boiled enough, take it off and cool it, and when it is quite cold, put in your Fish, and when you serve it in, lay some of the Jelly about the Dish sides, and some Fennel and Sawcers of Vinegar.

151. _To boil a Gurnet on the French fas.h.i.+on._

Draw your Gurnet and wash it, boil it in water and salt and a bundle of sweet herbs; when it is enough, take it up and put it into a Dish with Sippets over a Chafingdish of Coals; then take Verjuice, b.u.t.ter, Nutmeg and Pepper, and the yolks of two Eggs, heat it together, and pour over it; Garnish your Dish as you please.

152. _To rost a Leg of Mutton on the French fas.h.i.+on._

Take a Leg of Mutton, and pare off all the Skin as thin as you can, then lard it with sweet Lard, and stick it with Cloves, when it is half rosted, cut off three or four thin pieces, and mince it with sweet herbs, and a little beaten Ginger, put in a Ladle full of Claret wine, and a little sweet b.u.t.ter, two sponfuls of Verjuice and a little Pepper, a few Capers, then chop the yolks of two hard Eggs in it, then when these have stewed a while in a Dish, put your bonie part which is rosted into a Dish, and pour this on it and serve it in.

153. _To rost a Neats tongue._

Chop sweet herbs fine with a piece of raw Apple, season it with Pepper and Ginger, and the yolk of an Egg made hard and minced small, then stuff your Tongue with this, and rost it well, and baste it with b.u.t.ter and Wine; when it is enough, take Verjuice, b.u.t.ter, and the Juice of a Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce over it and serve it in.

154. _To boil Pigeons with Rice._

Take your Pigeons and truss them, and stuff their bellies with sweet herbs, then put them into a Pipkin with as much Mutton broth as will cover them, with a blade of Mace and some whole Pepper; boil all these together until the Pigeons be tender, and put in Salt:

Then take them from the fire, and sc.u.m off the Fat very clean, then put in a piece of sweet b.u.t.ter, season it with Verjuice, Nutmeg and a little Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish with preserved Barberries and Skirret Roots boiled tender.

155. _To boil a Rabbit._

Take a large Rabbit, truss it and boil it with a little Mutton Broth, white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley, Winter-Savory and sweet Marjoram, pick all these and wash them clean, and bruise them a little to make the Broth look green, thicken it with the Crust of a Manchet first steeped in a little Broth, and put in a little sweet b.u.t.ter, season it with Verjuice and Pepper, and serve it to the Table upon Sippets; Garnish the Dish with Barberries.

156. _To boil a Teal or Wigeon._