The accomplisht cook Part 36

Being roasted, cut them up and sprinkle them with salt, then scoch and broil them and make sauce with vinegar and b.u.t.ter, or juyce of orange.

_To dress a dish of Collops and Egg the best way for service._

Take fine young and well coloured bacon of the ribs, the quant.i.ty of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.

_To broil Bacon on Paper._

Make the fas.h.i.+on of two dripping-pans of two sheets of white paper, then take two pound of fine interlarded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.

_To broil Brawn._

Cut a Collar into six or seven slices round the Collar, and lay it on a plate in the oven, being broil'd serve it with juyce of orange, pepper, gravy, and beaten b.u.t.ter.

_To fry Eggs._

Take fifteen eggs and beat them in a dish, then have interlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.

_To fry an Egg as round as a Ball._

Take a broad frying posnet, or deep frying pan, and three pints of clarified b.u.t.ter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till it run round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the b.u.t.ter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.

_To make the best Fritters._

Take good mutton-broth being cold, and no fat, mix it with flour and eggs, some salt, beaten nutmeg and ginger, beat them well together, then have apples or pippins, pare and core them, and cut them into dice-work, or square bits, and when you will fry them, put them in the batter, and fry them in clear clarified suet, or clarified b.u.t.ter, fry them white and fine, and sugar them.

_Otherways._

Take a pint of sack, a pint of ale, some ale-yeast or barm, nine eggs yolks and whites beaten very well, the eggs first, then all together, then put in some ginger, salt, and fine flour, let it stand an hour or two, then put in apples, and fry them in beef-suet clarified, or clarified b.u.t.ter.

_Other Fritters._

Take a quart of flour, three pints of cold mutton broth, a nutmeg, a quartern of cinamon, a race of ginger, five eggs, and salt, and strain the foresaid materials; put to them twenty slic't pippins, and fry them in six pound of suet.

Sometimes make the batter of cream, eggs, cloves, mace, nutmeg, saffron, barm, ale, and salt.

Other times flour, grated bread, mace, ginger, pepper, salt, barm, saffron, milk, sack, or white wine.

Sometimes you may use marrow steeped in musk and rose-water, and pleasant pears or quinces.

Or use raisins, currans, and apples cut like square dice, and as small, in quarters or in halves.

_Fritters in the Italian Fas.h.i.+on._

Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into b.a.l.l.s, and fry them in clarified b.u.t.ter. Or stamp this paste in a mortar, and make the b.a.l.l.s as big as a nutmeg or musket bullet.

_Otherways in the Italian Fas.h.i.+on._

Take a pound of rice and boil it in a pint of cream, being boil'd something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into b.a.l.l.s, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them b.a.l.l.s of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with sc.r.a.ping sugar and juyce of orange. Garnish these b.a.l.l.s with stock fritters.

_Fritters of Spinage._

Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, being tender boil'd put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil'd currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.

Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.

_To make Stock-Fritters or Fritters of Arms._

Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the bra.s.s moulds in clarified b.u.t.ter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil'd fish meats or stewed oysters. View their forms.

_Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fas.h.i.+on._

Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified b.u.t.ter.

_Little Pasties, b.a.l.l.s, or Toasts fried._

Take a boil'd or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon, sugar, boil'd currans, and yolks of hard eggs, make this stuff into b.a.l.l.s, toasts or pasties, and fry them.

_Otherways._

Make your paste into little pasties, stars, half moons, scollops, b.a.l.l.s, or suns.

_Or thus._

Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.

_Otherways Pasties to fry._

Take twenty apples or pippins par'd, coard, and cut into bits like square dice, stew them in b.u.t.ter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them.

_Otherways._