Part 5
Take a good fowl, pull and draw it, then slit the skin down the back, take the flesh from the bones, and mince it very well, mix it with a little beef-suet, shred a jill of large oysters, chop a shalot, a little grated bread, and some sweet herbs, mix all together, season it with nutmeg, pepper and salt, make it up with yolks of eggs, put it on the bones and draw the skin over it, sew up the back, cut off the legs, and put the bones as you do a fowl for boiling, tie the fowl up in a cloth; an hour will boil it. For sauce take a few oysters, shred them, and put them into a little gravy, with a lump of butter, a little lemon-peel shred and a little juice, thicken it up with a little flour, lie the fowl on the dish, and pour the sauce upon it; you may fry a little of the forc'd-meat to lay round. Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs.
149. _To make_ STRAWBERRY _and_ RASBERRY FOOL.
Take a pint of rasberries, squeeze and strain the juice, with a spoonful of orange water, put to the juice six ounces of fine sugar, and boil it over the fire; then take a pint of cream and boil it, mix them all well together, and heat them over the fire, but not to boil, if it do it will curdle; stir it till it be cold, put it into your bason and keep it for use.
150. _To make a_ POSSET _with_ Almonds.
Blanch and beat three quarters of a pound of almonds, so fine that they will spread betwixt your fingers like butter, put in water as you beat them to keep them for oiling; take a pint of sack, cherry or gooseberry wine, and sweeten it to your taste with double refin'd sugar, make it boiling hot; take the almonds, put to them a little water, and boil the wine and almonds together; take the yolks of four eggs, and beat them very well, put to them three or four spoonfuls of wine, then put it into your pan by degrees, stirring it all the while; when it begins to thicken take it off, and stir it a little, put it into a china dish, and serve it up.
151. _To make_ DUTCH-BEEF.
Take the lean part of a buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times, then salt it with common salt, and two ounces of saltpetre; let it lie a fortnight, turning it every day, then roll it very straight, and put it into a cheese press day and night, then take off the cloth and hang it up to dry in the chimney; when you boil it let it be boiled very well, it will cut in shivers like dutch beef.
You may do a leg of mutton the same way.
152. _To make_ PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.--When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough.
153. _To make an_ AMBLET _of_ COCKLES.
Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown.
This is proper for a side-dish either for noon or night.
154. _To make a common quaking_ PUDDING.
Take five eggs, beat them well with a little salt, put in three spoonfuls of fine flour, take a pint of new milk and beat them well together, then take a cloth, butter and flour it, but do not give it over much room in the cloth; an hour will boil it, give it a turn every now and then at the first putting in, or else the meal will settle to the bottom; have a little plain butter for sauce, and serve it up.
155. _To make a boil'd_ TANSEY.
Take an old penny loaf, cut off the out crust, slice it thin, put to it as much hot cream as will wet it, six eggs well beaten, a little shred lemon-peel, grate in a little nutmeg, and a little salt; green it as you did your baked tansey, so tie it up in a cloth and boil it; it will take an hour and a quarter boiling; when you dish it up stick it with candid orange and lay a Seville orange cut in quarters round the dish; serve it up with melted butter.
156. _A_ TANSEY _another Way_.
Take an old penny loaf, cut off the out crust, slice it very thin, and put to it as much hot milk as will wet it; take six eggs, beat them very well, grate in half a nutmeg, a little shred lemon-peel, half a pound of clarified butter, half a pound of sugar, and a little salt; mix them well together. _To green your tansey_, Take a handful or two of spinage, a handful of tansey, and a handful or sorrel, clean them and beat them in a marble mortar, or grind it as you would do greensauce, strain it through a linen cloth into a bason, and put into your tansey as much of the juice as will green it, pour over the sauce a little white wine, butter and sugar; lay a rim of paste round your dish and bake it; when you serve it up cut a Seville orange in quarters, and lay it round the edge of the dish.
157. _To make_ RICE PANCAKES.
Take half a pound of rice, wash and pick it clean, cree it in fair water till it be a jelly, when it is cold take a pint of cream and the yolks of four eggs, beat them very well together, and put them into the rice, with grated nutmeg and some salt, then put in half a pound of butter, and as much flour as will make it thick enough to fry, with as little butter as you can.
158. _To make_ FRUIT FRITTERS.
Take a penny loaf, cut off the out crust, slice it, put to it as much hot milk as will wet it, beat five or six eggs, put to them a quarter of a pound of currans well cleaned, and a little candid orange shred fine, so mix them well together, drop them with a spoon into a stew-pan in clarified butter; have a little white wine, butter and sugar for your sauce, put it into a china bason, lay your fritters round, grate a little sugar over them, and serve them up.
159. _To make_ WHITE PUDDINGS _in Skins_.
Take half a pound of rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currans well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.
160. _To make_ BLACK PUDDINGS.
Take two quarts of whole oatmeal, pick it and half boil it, give it room in your cloth, (you must do it the day before you use it) put it into the blood while it is warm, with a handful of salt, stir it very well, beat eight or nine eggs in about a pint of cream, and a quart of bread-crumbs, a handful or two of maslin meal dress'd through a hair-sieve, if you have it, if not put in wheat flour; to this quantity you may put an ounce of Jamaica pepper, and ounce of black pepper, a large nutmeg, and a little more salt, sweet-marjoram and thyme, if they be green shred them fine, if dry rub them to powder, mix them well together, and if it be too thick put to it a little milk; take four pounds of beef-suet, and four pounds of lard, skin and cut it it think pieces, put it into your blood by handfuls, as you fill your puddings; when they are filled and tied prick them with a pin, it will keep them from bursting in the boiling; (you must boil them twice) cover them close and it will make them black.
161. _An_ ORANGE PUDDING _another Way_.
Take two Seville oranges, the largest and cleanest you can get, grate off the outer skin with a clean grater; take eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat it very fine, put it to your eggs, and beat them for an hour, put to them half a pound of clarified butter, and four ounces of almonds blanch'd, and heat them with a little rose-water; put in the juice of the oranges, but mind you don't put in the pippens, and mix together; bake it with a thin paste over the bottom of the dish. It must be baked in a slow oven.
162. _To make_ APPLE FRITTERS.
Take four eggs and beat them very well, put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up.
163. _To make an_ HERB PUDDING.
Take a good quantity of spinage and parsley, a little sorrel and mild thyme, put to them a handful of great oatmeal creed, shred them together till they be very small, put to them a pound of currans, well washed and cleaned, four eggs well beaten in a jill of good cream; if you wou'd have it sweet, put in a quarter of a pound of sugar, a little nutmeg, a little salt, and a handful of grated bread; then meal your cloth and tie it close before you put it in to boil; it will take as much boiling as a piece of beef.
164. _To make a_ PUDDING _for a_ HARE.
Take the liver and chop it small with some thyme, parsley, suet, crumbs of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat bacon and lemon-peel; you must make the composition very stiff, lest it should dissolve, and you lose your pudding.
165. _To make a_ BREAD PUDDING.
Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it; and currans as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it.
166. _To make_ CLARE PANCAKES.
Take five or six eggs, and beat them very well with a little salt, put to them two or three spoonfuls of cream, a spoonful of fine flour, mix it with a little cream; take your clare and wash it very clean, wipe it with a cloth, put your eggs into a pan, just to cover your pan bottom, lay the clare in leaf by leaf, whilst you have covered your pan all over; take a spoon, and pour over every leaf till they are all covered; when it is done lay the brown side upwards, and serve it up.
167. _To make a_ LIVER PUDDING.
Take a pound of grated bread, a pound of currans, a pound and a half of marrow and suet together cut small, three quarters of a pound of sugar, half an ounce of cinnamon, a quarter of an ounce of mace, a pint of grated liver, and some salt, mix all together; take twelve eggs, (leave out half of the whites) beat them well, put to them a pint of cream, make the eggs and cream warm, then put it to the pudding, stuff and stir it well together, so fill them in skins; put to them a few blanch'd almonds shred fine, and a spoonful or two of rose-water, so keep them for use.
168. _To make_ OATMEAL FRITTERS.
Boil a quart of new milk, steep a pint of fine flour or oatmeal in it ten or twelve hours, then beat four eggs in a little milk, so much as will make like thick blatter, drop them in by spoonfuls into fresh butter, a spoonful of butter in a cake, and grate sugar over them; have sack, butter and sugar for sauce.
169. _To make_ APPLE DUMPLINGS.
Take half a dozen codlins, or any other good apples, pare and core them, make a little cold butter paste, and roll it up about the thickness of your finger, so lap around every apple, and tie them single in a fine cloth, boil them in a little salt and water, and let the water boil before you put them in; half an hour will boil them; you must have for sauce a little white wine and butter; grate some sugar round the dish, and serve them up.
170. _To make_ HERB DUMPLINGS.
Take a penny loaf, cut off the out crust, and the rest in slices, put to it as much hot milk as will just wet it, take the yolks and whites of six eggs, beat them with two spoonfuls of powder sugar, half a nutmeg, and a little salt, so put it to your bread; take half a pound of currans well cleaned, put them to your eggs, then take a handful of the mildest herbs you can get, gather them so equal that the taste of one be not above the other, wash and chop them very small, put as many of them in as will make a deep green, (don't put any parsley among them, nor any other strong herb) so mix them all together, and boil them in a cloth, make them about the bigness of middling apples; about half an hour will boil them; put them into your dish, and have a little candid orange, white wine, butter and sugar for sauce, so serve them up.
171. _To make_ MARROW TARTS.
To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven.
172. _To make_ PLAIN FRUIT DUMPLINGS.
Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up.
173. _To make_ OYSTER LOAVES.
Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in butter till they be crisp; when your oysters are stewed, put them into your loaves, cover them up before the fire to keep hot whilst you want them; so serve them up.
They are proper either for a side-dish or mid-dish.
You may make cockle loaves or mushroom-loaves the same way.
174. _To make a_ GOOSEBERRY PUDDING.
Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please.
175. _To make an_ EEL PIE.
Case and clean the eels, season them with a little nutmeg, pepper and salt, cut them in long pieces; you must make your pie with hot butter paste, let it be oval with a thin crust; lay in your eels length way, putting over them a little fresh butter; so bake them.
Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper.
176. _To make a_ TURBOT-HEAD PIE.
Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of butter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the butter that it was baked in, put it into a sauce-pan with a lump of fresh butter and flour to thicken it, with an anchovy and a glass of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up.
177. _To make a Caudle for a sweet_ VEAL PIE.
Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as you would do mull'd ale; you must sweeten it very well, because there is no sugar in the pie.
This caudle will do for any other sort of pie that is sweet.
178. _To make_ SWEET-MEAT TARTS.
Make a little shell-paste, roll it, and line your tins, prick them in the inside, and so bake them; when you serve 'em up put in any sort of sweet-meats, what you please.
You may have a different sort every day, do but keep your shells bak'd by you.
179. _To make_ ORANGE TARTS.
Take two or three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over.
180. _To make a_ TANSEY _another Way_.
Take a pint of cream, some biskets without seeds, two or three spoonfuls of fine flour, nine eggs, leaving out two of the whites, some nutmeg, and orange-flower water, a little juice of tansey and spinage, put it into a pan till it be pretty thick, then fry or bake it, if fried take care that you do not let it be over-brown. Garnish with orange and sugar, so serve it up.
181. _A good_ PASTE _for_ TARTS.
Take a pint of flour, and rub a quarter of a pound of butter into it, beat two eggs with a spoonful of double-refin'd sugar, and two or three spoonfuls of cream to make it into paste; work it as little as you can, roll it out thin; butter your tins, dust on some flour, then lay in your paste, and do not fill them too full.
182. _To make_ TRANSPARENT TARTS.
Take a pound of flour well dried, beat one egg till it be very thin, then melt almost three quarters of a pound of butter without salt, and let it be cold enough to mix with an egg, then put it into the flour and make your paste, roll it very thin, when you are setting them into the oven wet them over with a little fair water, and grate a little sugar; if you bake them rightly they will be very nice.
183. _To make a_ SHELL PASTE.
Take half a pound of fine flour, and a quarter of a pound of butter, the yolks of two eggs and one white, two ounces of sugar finely sifted, mix all these together with a little water, and roll it very thin whilst you can see through it; when you lid your tarts prick them to keep them from blistering; make sure to roll them even, and when you bake them ice them.
184. _To make_ PASTE _for_ TARTS.
Take the yolks of five or six eggs, just as you would have paste in quantity; to the yolks of eggs put a pound of butter, work the butter with your hands whilst it take up all the eggs, then take some London flour and work it with your butter whilst it comes to a paste, put in about two spoonfuls of loaf sugar beat and sifted, and about half a jill of water; when you have wrought it well together it is fit for use.
This is a paste that seldom runs if it be even roll'd; roll it thin but let your lids be thiner than your bottoms; when you have made your tarts, prick them over with a pin to keep it from blistering; when you are going to put them into the oven, wet them over with a feather dipt in fair water, and grate over them a little double-refined loaf sugar, it will ice them; but don't let them be bak'd in a hot oven.
185. _A short_ PASTE _for_ TARTS.
Take a pound of wheat-flour, and rub it very small, three quarters of a pound of butter, rub it as small as the flour, put to it three spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, and beat them very well; put to them a spoonful or two of rose-water, and work them into a paste, then roll them thin, and ice them as you did the other if you please, and bake 'em in a slow oven.
186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE.
Take a quarter of a peck of fine flour, or as much as you think you have occasion for, and to every quartern of flour put a pound and a quarter of butter, break the third part of your butter into the flour; then take the whites of three or four eggs, beat them very well to a froth, and put to them as much water as will knead the meal; do not knead it over stiff, so then roll it in the rest of your butter; you must roll it five or six times over at least, and strinkle a little flour over your butter every time you roll it up, lap it up the cross way, and it will be fit for use.
187. _To make a Paste for a_ STANDING PIE.
Take a quartern of flour or more if you have occasion, and to every quartern of flour put a pound of butter, and a little salt, knead it with boiling water, then work it very well, and let it lie whilst it is cold.
This paste is good enough for a goose pie, or any other standing-pie.
188. _A light Paste for a_ DISH PIE.
Take a quartern of flour, and break into it a pound of butter in large pieces, knead it very stiff, handle it as lightly as you can, and roll it once or twice, then it is fit for use.
189. _To make_ CHEESE CAKES.
Take a gallon of new milk, make of it a tender curd, wring the whey from it, put it into a bason, and break three quarters of a pound of butter into the curd, then with a clean hand work the butter and curd together till all the butter be melted, and rub it in a hair-sieve with the back of spoon till all be through; then take six eggs, beat them with a few spoonfuls of rose-water or sack, put it into your curd with half a pound of fine sugar and a nutmeg grated; mix them all together with a little salt, some currans and almonds; then make up your paste of fine flour, with cold butter and a little sugar; roll your paste very thin, fill your tins with the curd, and set them in an oven, when they are almost enough take them out, then take a quarter of a pound of butter, with a little rose-water, and part of a half pound of sugar, let it stand on the coals till the butter be melted, then pour into each cake some of it, set them in the oven again till they be brown, so keep them for use.
190. _To make_ GOOFER WAFERS.
Take a pound of fine flour and six eggs, beat them very well, put to them about a jill of milk, mix it well with the flour, put in half a pound of clarified butter, half a pound of powder sugar, half of a nutmeg, and a little salt; you may add to it two or three spoonfuls of cream; then take your goofer-irons and put them into the fire to heat, when they are hot rub them over the first time with a little butter in a cloth, put your batter into one side of your goofer-irons, put them into the fire, and keep turning the irons every now and then; (if your irons be too hot they burn soon) make them a day or two before you use them, only set them down before the fire on a pewter dish before you serve them up; have a little white wine and butter for your sauce, grating some sugar over them.
191. _To make common_ CURD CHEESE CAKES.