The accomplisht cook Part 11

_Other Blood Puddings._

Take blood and strain it, put in three pints of the blood, and two of cream, three penny manchets grated, and beef-suet cut square like small dice or hogs flakes, yolks of eight eggs, salt, sweet herbs, nutmeg, cloves, mace and pepper.

Sometimes for variety, Sugar, Currans, _&c._

_To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish brims with Puff past._

Take the marrow of four marrow bones, two pinemolets or french bread, half a pound of raisins of the Sun, ready boil'd and cold, cinamon a quarter of an ounce finely beaten, two grated nutmegs, sugar a quarter of a pound, dates a quarter of a pound, sack half a pint, rose-water a quarter of a pint, ten eggs, two grains of ambergreese, and two of musk dissolved: now have a fine clean deep large dish, then have a slice of french bread, and lay a lay of sliced bread in the dish, and stew it with cinamon, nutmeg, and sugar mingled together, and also sprinkle the slices of bread with sack and rose-water, & then some raisins of the sun, and some sliced dates and good big peices of marrow; and thus make two or three lays of the aforesaid ingredients, with four ounces of musk, ambergreece, and most marrow on the top, then take two quarts of cream, and strain it with half a quarter of fine sugar, and a little salt, (about a spoonful) and twelve eggs, six of the whites taken away: then set the dish into the oven, temperate, and not too hot, and bake it very fair and white, and fill it at two several times, and being baked, sc.r.a.pe fine sugar on it, and serve it hot.

_To make marrow Puddings of Rice and grated Bread._

Steep half a pound of rice in milk all night, then drain it from the milk, and boil it in a quart of cream; being boild strain it and put it to half a pound of sugar, beaten nutmeg and mace steeped in rose water, and put to the foresaid materials eight yolks of eggs, and five grated manchets, put to it also half a pound of marrow, cut like dice, and salt; mingle all together, and fill your bag or napkin, and serve it with beaten b.u.t.ter, being boiled and stuck with almonds.

If in guts, being boild, tost them before the fire in a silver dish or tosting pan.

_To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls_

Take a rost Turky, mince it very small, and stamp it with some almond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace, soked in sack and whitewine, rose-water and sack, strain it into the materials, and make not your stuff to thin, then fill either gut or napkin, or any fouls boil'd, bak'd or rost, or legs of veal or mutton, or b.r.e.a.s.t.s, or kid, or fawn, whole lambs, suckers, _&c._

Sheeps Haggas Puddings.

_To make a Haggas Pudding in a Sheeps Paunch._

Take good store of Parsley, savory, time, onions, oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten b.u.t.ter with two or three yolks of eggs dissolved in the b.u.t.ter or none.

Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, b.u.t.ter it, and dish it in a dish, and serve it with sippets.

_A Haggas otherways._

Steep the oatmeal over night in warm milk, next morning boil it in cream, and being fine and thick boil'd, put beef-suet to it in a dish or tray, some cloves, mace, nutmeg, salt, and some raisins of the sun, or none, and an onion, somtimes savory, parsley, and sweet marjoram, and fill the panch, _&c._

_Other Haggas Puddings._

Calves panch, calves chaldrons; or muggets being clenged, boil it tender and mince it very small, put to it grated bread, eight yolks of eggs, two or three whites, cream, some sweet herbs, spinage, succory, sorrel, strawberry leaves very small minced; bits of b.u.t.ter, pepper, cloves, mace, cinnamon, ginger, currans, sugar, salt, dates, and boil it in a napkin or calves panch, or bake it: and being boiled, put it in a dish, trim the dish with sc.r.a.ped sugar, and stick it with slic't Almonds, and run it over with beaten b.u.t.ter, _&c._

_To make liver Puddings._

Take a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small, or grate it, and fearce it through a meal-sieve or cullender, put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small: being mixt all together, fill a wet napkin, and bind it in fas.h.i.+on of a ball, and serve it with beaten b.u.t.ter and sugar being boil'd.

_Other Liver Puddings._

For variety, sometimes sweet herbs, and sometimes flakes of the hog in place of beef-suet, fennil-seed, carraway seed, or any other seed, and keep the order as is abovesaid.

_To make Puddings of blood after the Italian fas.h.i.+on._

Take three pints of hogs blood, strain it, and put to it half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, a pound of beef-suet minced small, nutmeg, pepper, sugar, ginger, cloves, mace, cinamon, sugar, currans, eggs, _&c._

_To make Puddings of a Heifers Udder._

Take an heifers udder, and boil it; being cold, mince it small, and put to it a pound of almond paste, some grated manchet, three or four eggs, a quart of cream, one pound of beef-suet minced small, sweet herbs chopped small also, currans, cinamon, salt, one pound of sugar, nutmeg, saffron, yolks of hard eggs in quarters, preserved pears in form of square dice; bits of marrow; mingle all together, and put it in a clean napkin dipped in warm liquor, bind it up round like a ball, and boil it.

Being boil'd dish it in a clean scoured dish, sc.r.a.pe sugar, and run it over with beaten b.u.t.ter, stick it with slic't almonds, or slic't dates, canded lemon peel, orange, or citrons, juyce of orange over all.

Thus also lamb-stones, sweet-breads, turkey, capon, or any poultrey.

_Forcing for any roots; as mellons, Cuc.u.mbers, Colliflowers, Cabbidge, Pompions, Gourds, great Onions, Parsnips, Turnips or Carrots._

Take a Musk Mellon, take out the seed, cut it round the mellon two fingers deep, then make a forcing of grated bread, beaten almonds, rose-water and sugar, some musk-mellon stamped small with it, also bisket bread beaten to powder, some coriander-seed, canded lemon minced small, some beaten mace and marrow minced small, beaten cinamon, yolks of raw eggs, sweet herbs, saffron, and musk a grain; then fill your rounds of mellons, and put them in a flat bottom'd dish, or earthen pan, with b.u.t.ter in the bottom, and bake them in a dish.

Then have sauce made with white-wine and strong broth strained with beaten almonds, sugar and cinamon; serve them on sippets finely carved, give this broth a warm, and pour it on your mellons, with some fine sc.r.a.ped sugar, dry them in the oven, and so serve them.

Or you may do these whole; mellons, cuc.u.mbers, lemons or turnips, and serve them with any boil'd fowl.

_Other forcing, or Pudding, or stuffing for Birds or any Fowl, or any Joint of Meat._

Take veal or mutton, mince it, and put to it some grated bread, yolks of eggs, cream, currans, dates, sugar, nutmeg, cinamon, ginger, mace, juyce of Spinage, sweet Herbs, salt and mingle all together, with some whole marrow amongst. If yellow, use Saffron.

_Other forcing for Fowls or any Joint of meat._

Mince a leg of mutton or veal and some beef-suet, or venison, with sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, dates, currans, raisins, some dry canded oranges, coriander seed, and a little cream; bake them or boil them, and stew them in white wine, grapes, marrow, and give them a walm or two, thick it with two or three yolks of eggs, sugar, verjuyce, and serve these puddings on sippets, pour on the broth, and strew on sugar and slic't lemon.

_Other forcing of Veal or Pork, Mutton, Lamb, Venison, Land, or Sea Foul._

Mince them with beef-suet or lard, and season them with pepper, cloves, mace, and some sweet herbs grated, Bolonia sausages, yolks of eggs, grated cheese, salt, _&c._

Other stuffings or forcings of grated cheese, calves brains, or any brains, as pork, goat, Kid or Lamb, or any venison, or pigs brains, with some beaten nutmeg, pepper, salt, ginger, cloves, saffron, sweet herbs, eggs, Gooseberries, or grapes.

Other forcing of calves udder boiled and cold, and stamped with almond past, cheese-curds, sugar, cinamon, ginger, mace cream, salt, raw eggs, and some marrow or b.u.t.ter, _&c._

_Other Stuffings of Puddings._