The accomplisht cook Part 73

Fry them in oyl and b.u.t.ter, being finely cleansed, and serve them with b.u.t.ter, vinegar, and pepper, or oyl, vinegar, and pepper.

_To make a Hash of Snails._

Being boil'd and cleansed, mince them small, put them in a pipkin with some sweet herbs minced, the yolks of hard eggs, some whole capers, nutmeg, pepper, salt, some pistaches, and b.u.t.ter, or oyl; being stewed the s.p.a.ce of half an hour on a soft fire; then have some fried toasts of French bread, lay some in the bottom, and some round the meat in the dish.

_To dress Snails in a Pottage._

Wash them very well in many waters, then put them in an earthen pan, or a wide dish, put as much water as will cover them, and set your dish on some caols; when they boil take them out of the sh.e.l.ls, and scowr them with water and salt three or four times, then put them in a pipkin with water and salt, and let them boil a little, then take them out of the water, and put them in a dish with some excellent sallet oyl; when the oyl boils put in three or four slic't onions, and fry them, put the snails to them, and stew them well together, then put the oyl snails and onions all together in a pipkin of a fit size for them, and put as much warm water to them as will make a pottage, with some salt, and so let them stew three or four hours, then mince tyme, parsley, pennyroyal, and the like herbs; when they are minced, beat them to green sauce in a mortar, put in some crumbs of bread soakt with that broth or pottage, some saffron and beaten cloves; put all in to the snails, and give them a warm or 2, and when you serve them up, squeeze in the juyce of a lemon, put in a little vinegar, and a clove of garlick amongst the herbs, and beat them in it; serve them up in a dish with sippets in the bottom of it.

This pottage is very nouris.h.i.+ng, and excellent good against a Consumption.

_To bake Snails._

Being boil'd and scowred, season them with nutmeg, pepper, and salt, put them into a pie with some marrow, large mace, a raw chicken cut in pieces, some little bits of lard and bacon, the bones out, sweet herbs chopped, slic't lemon, or orange and b.u.t.ter; being full, close it up and bake it, and liquor it with b.u.t.ter and white-wine.

_To bake Frogs._

Being flayed, take the hind legs, cut off the feet, and season them with nutmeg, pepper, and salt, put them in a pye with some sweet herbs chopped small, large mace, slic't lemon, gooseberries, grapes, or barberries, pieces of skirrets, artichocks, potatoes, or parsnips, and marrow; close it up and bake it; being baked, liquor it with b.u.t.ter, and juyce of orange, or grape-verjuyce.

SECTION XX.

_To make all manner of Pottages for Fish-Days._

_French Barley Pottage._

Cleanse the barley from dust, and put it in boiling milk, being boil'd down, put in large mace, cream, sugar, and a little salt, boil it pretty thick, then serve it in a dish, sc.r.a.pe sugar on it, and trim the dish sides.

_Otherways._

Boil it in fair water, sc.u.m it, and being almost boil'd, put to it some saffron, or disolved yolks of eggs.

_To make Gruel Pottage the best way for service._

Pick your oatmeal, and boil it whole on a stewing fire; being tender boil'd, strain it through a strainer, then put it into a clean pipkin with fair boiling water, make it pretty thick of the strained oatmeal, and put to it some picked raisins of the sun well washed, some large mace, salt, and a little bundle of sweet herbs, with a little rose-water and saffron; set it a stewing on a fire of charcoal, boil it with sugar till the fruit be well allom'd, then put to it b.u.t.ter and the yolks of three or four eggs strained.

_Otherways._

Good herbs and oatmel chopped, put them into boiling liquor in a pipkin, pot, or skillet, with some salt, and being boil'd put to it b.u.t.ter.

_Otherways._

With a bundle of sweet herbs and oatmeal chopped, some onions and salt, seasoned as before with b.u.t.ter.

_To make Furmety._

Take wheat and wet it, then beat it in a sack with a wash beetle, being finely hulled and cleansed from the dust and hulls, boil it over night, and let it soak on a soft fire all night; then next morning take as much as will serve the turn, put it in a pipkin, pan, or skillet, and put it a boiling in cream or milk, with mace, salt, whole cinamon, and saffron, or yolks of eggs, boil it thick and serve it in a clean scowred dish, sc.r.a.pe on sugar, and trim the dish.

_To make Rice Pottage._

Pick the rice and dust it clean, then wash it, and boil it in water or milk; being boil'd down, put to it some cream, large mace, whole cinamon, salt, and sugar; boil it on a soft stewing fire, and serve it in a fair deep dish, or a standing silver piece.

_Otherways._

Boil'd rice strained with almond milk, and seasoned as the former.

_Milk Pottage._

Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot, but first let the water boil; being well boil'd and tender, put in milk or cream, with salt, and fresh b.u.t.ter, _&c._

_Ellicksander Pottage._

Chop ellicksanders and oatmeal together, being picked and washed, then set on a pipkin with fair water, and when it boils, put in your herbs, oatmeal, and salt, boil it on a soft fire, and make it not too thick, being almost boil'd put in some b.u.t.ter.

_Pease Pottage._

Take green pease being sh.e.l.led and cleansed, put them in a pipkin of fair boiling water; when they be boil'd and tender, take and strain some of them, and thicken the rest, put to them a bundle of sweet herbs, or sweet herbs chopped, salt, and b.u.t.ter; being through boil'd dish them, and serve them in a deep clean dish with salt and sippets about them.

_Otherways._

Put them into a pipkin or skillet of boiling milk or cream, put to them two or three sprigs of mint, and salt; being fine and tender boil'd, thick them with a little milk and flour.

_Dry or old Pease Pottage._

Take the choicest pease, (that some call seed way pease) commonly they be a little worm eaten, (those are the best boiling pease) pick and wash them, and put them in boiling liquor in a pot or pipkin; being tender boil'd take out some of them, strain them, and set them by for your use; then season the rest with salt, a bundle of mint and b.u.t.ter, let them stew leisurely, and put to them some pepper.

_Strained Pease Pottage._