The Queen-like Closet or Rich Cabinet Part 32

Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater to make it very sweet, then mix it with sweet Cream, and the yolks of raw Eggs, some Spice and Sack, then having your Paste ready in your Bake-pan, put in this stuff and bake it a little, then stick it with Candied Pills, and so serve it in cold.

267. _To dry Pippins about_ Christmas _or before._

When your Houshold Bread is drawn, then set in a Dish full of Pippins, and about six hours after take them out and lay them in several Dishes one by one, and flat them with your hands a little, so do twice a day, and still set them into a warm Oven every time till they are dry enough; then lay them into Boxes with Papers between every Lay.

268. _To make Snow Cream._

Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and strained, with half a Pint of White Wine, a piece of Orange Pill and a Nutmeg sliced, and three Sprigs of Rosemary, mix these things together, and let them stand three hours, then strain it, and put the thick part into a deep Dish, and sweeten it with Sugar, then beat some Cream with the Whites of Eggs till it be a thick Froth, and cast the Froth over it to a good thickness.

269. _To boil Whitings or Flounders._

Boil some White Wine, Water, and Salt, with some sweet Herbs and whole Spice; when it boils put in a little Vinegar, for that will make Fish crisp, then let it boil apace and put in your Fish, and boil them till they swim, then take them out and drain them, and make Sauce for them with some of the Liquor and an Anchovie or two, some b.u.t.ter and some Capers, heat them over the Fire, and beat it up thick and pour it over them; garnish your Dish with Capers and Parsley, Oranges and Limons and let it be very hot when you serve it in.

270. _To make a Pie of a Gammon of Bacon._

Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle, then take off the Skin and stick it with Cloves and strew it with Pepper, then make your Pie ready, and put it therein with b.u.t.ter at the bottom, then cover your Bacon with Oysters, parboiled in Wine and their own Liquor, and put in b.a.l.l.s made of Sausage meat, then put in the Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with some b.u.t.ter, so close it, and bake it and eat it cold, you may put into it the yolks of hard Eggs if you please, serve it with Mustard Sugar and Bay Leaves.

271. _To bake a Bulloks Cheek to be eaten hot._

Take your Cheek and stuff it very well with Parsley and sweet herbs chopped, then put it into a Pot with some Claret wine and a little strong Beer, and some whole Spice, and so season it well with Salt to your taste, and cover your Pot and bake it, then take it out, and pull out the Bones, and serve it upon tosted bread with some of the Liquor.

272. _To bake a Bullocks Cheek to eat cold, as Venison._

Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in water one night, then take out every bone, and stuff it very well with all manner of Spice and Salt, then put it into a Pot, one Cheek clapped close together upon the other, then lay it over with Bay Leaves, and put in a Quart of Claret Wine, so cover the Pot and bake it with Houshold Bread, when you draw it, pour all the Liquor out, and take only the fat of it and some melted b.u.t.ter, and pour in again, serve it cold with Mustard and Sugar, and dress it with Bay Leaves, it will eat like Venison.

273. _To make a Bacon Froize._

Take eight Eggs well beaten, and a little Cream, and a little Flower, and beat them well together to be like other Batter, then fry very thin slices of Bacon, and pour some of this over, then fry it, and turn the other side, and pour more upon that, so fry it and serve it to the Table.

274. _To make fryed Nuts._

Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make it into round b.a.l.l.s and fry them, they must be as big as Walnuts, be sure to shake them well in the Pan and fry them brown, then roul some out thin, and cut them into several shapes, and fry them, so mix them together, and serve them in with Spice beaten and Sugar.

275. _To make a_ Suss.e.x _Pancake._

Take only some very good Pie Paste made with hot Liquor, and roul it thin, and fry it with b.u.t.ter, and serve it in with beaten spice and sugar as hot as you can.

276. _To make a Venison Pasty._

Take a Peck of fine Flower, and three Pounds of fresh b.u.t.ter, break your b.u.t.ter into your Flower, and put in one Egg, and make it into a Past with so much cold cream as you think fit, but do not mould it too much, then roul it pretty thin and broad, almost square, then lay some b.u.t.ter on the bottom, then season your Venison on the fleshy side with Pepper grosly beaten, and Salt mixed, then lay your Venison upon your b.u.t.ter with the seasoned side downward, and then cut the Venison over with your Knife quite cross the Pasty to let the Gravie come out the better in baking, then rub some seasoning in those Cuts, and do not lay any else because it will make it look ill-favoured and black, then put some paste rouled thin about the Meat to keep it in compa.s.s, and lay b.u.t.ter on the top, then close it up and bake it very well, but you must trim it up with several Fancies made in the same Paste, and make also a Tunnel or Vent, and just when you are going to set it into the Oven, put in half a Pint of Clarret Wine, that will season your Venison finely, and make it shall not look or taste greasie, thus you may bake Mutton if you please.

277. _To make a brave Tart of several Sweet Meats._

Take some Puff-paste, and roule it very thin, and lay it in the bottom of your baking-pan, then lay in a Lay of preserved Rasberries, then some more Paste very thin to cover them, then some Currans preserved, and then a Sheet of Paste to cover them, then Cherries, and another Sheet to cover them, then any white Sweet-Meat, as Pippins, white Plumbs or Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the Fruit, then bake it, and stick it full of Candied Pills, and serve it in cold.

278. _To make Ice and Snow._

Take new Milk and some Cream and mix it together, and put it into a Dish, and set it together with Runnet as for a Cheese, and stir it together, when it is come, pour over it some Sack and Sugar, then take a Pint of Cream and a little Rosewater, and the Whites of three Eggs, and whip it to a froth with a Birchen Rod, then as the Froth arises, cast it upon your Cream which hath the Runnet in it, till it lies deep, then lay on Bunches of preserved Barberries here and there carelesly, and cast more Snow upon them, which will look exceeding well; then garnish your Dish being broad brim'd with all kind of Jellies in pretty-fancies, and several Colours.

279. _To make a Mutton Pie._

Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and Salt, and Nutmeg, then lay it in your Pie upon b.u.t.ter; then fill up your Pie with Apples sliced thin, and a few great Onions sliced thin, then put in more b.u.t.ter, and close it and bake it, and serve it in hot.

280. _To poach Eggs the best way._

Boil Vinegar and Water together with a few Cloves and Mace, when it boiles break in your Eggs, and turn them about gently with a Tin slice till the White be hard, then take them up, and pare away what is not handsom, and lay them on Sippets, and strew them over with plumped Currans, then take Verjuice, b.u.t.ter and Sugar heat together, and pour over, and serve them in hot.

281. _A good Sallad in Winter._

Take a good hard Cabbage, and with a sharp Knife shave it so thin as you may not discern what it is, then serve it with Oil and Vinegar.

282. _Another Sallad in Winter._

Take Corn Sallad clean picked and also well washed, and clear from the water, put it into a Dish in some handsom form with some Horse Radish sc.r.a.ped, and some Oil and Vinegar.

283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick Body to eat alone._

Take a good quant.i.ty of French Sorrel clean picked, and stamp it in a Mortar, then strain it into a Dish, and set it over a Chafing dish of Coals, and put a little Vinegar to it, then when it is thick by wasting, wring in the Juice of a Limon and sweeten it with Sugar, and put in a little grated bread and Nutmeg, then warm another Dish with thin slices of white bread, and put some b.u.t.ter to your Sorrel Liquor, and pour over them, serve them in with Slices of Limon and fine Sugar.

284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._

Take a great quant.i.ty of French Sorrel, and pick out the Strings and wash it well, and drain it clean from the water, then stamp it in a Mortar till it be extream fine, then put in grated bread and beat it again, then a few Currans and the yolks of hard Eggs, and when it is beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so serve it in upon a Plate with your Meat.

285. _To make_ Vin de Molosso, _or Treacle Wine._

Take fair Water and make it so strong with Molossoes, otherwise called Treacle, as that it will bear an Egg, then boil it with a Bag of all kinds of Spices, and a Branch or two of Rosemary, boil it and sc.u.m it, and put in some sweet herbs or flowers, according to the time of the year, boil it till a good part be consumed, and that it be very clear, then set it to cool in several things, and when it is almost cold, work it with yest, as you do Beer, the next day put it into the Vessel, and so soon as it hath done working stop it up close, and when it hath stood a fortnight, bottle it, this is a very wholesom Drink against any Infection, or for any that are troubled with the Ptisick.

286. _For a Consumption, an excellent Medicine._