A Book of Fruits and Flowers Part 9

Take four pound and a halfe of _Porck_, chop it small, and put to it three pound of _Beefe_ sewet, and chop them small together, then put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_, one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.

_To cast all kind of Sugar works into Moulds._

Take one pound of _Barabry Sugar_, Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish a _Marchpine_ with them at your pleasure.

_To make all kinde of turned works in fruitage, hollow._

Take the strongest bodyed _Sugar_ you can get, boyle it to the height of _Ma.n.u.s Christi_, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together with _Inkle_, then poure in your _Sugar_ being highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it be _Orange_, or _Lemmon_, or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours.

_To make a Sallet of all kinds of Hearbs_.

Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with _Cuc.u.mbers_ or _Lemmons_ pared and sliced, also sc.r.a.pe _sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the top of the _sallet_, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.

_To make Fritter-stuffe_

Take fine flower, and three or four Eggs, and put into the flower, and a piece of b.u.t.ter, and let them boyle all together in a dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified b.u.t.ter, but your b.u.t.ter may not be too hot, nor too cold.

_FINISH._