The accomplisht cook Part 74

Take the former strained pease-pottage, put to them salt, large mace, a bundle of sweet herbs, and some pickled capers; stew them well together, then serve them in a deep dish clean scowred, with thin slices of bread in the bottom, and graced manchet to garnish it.

_An excellent stewed Broth for Fish-Day._

Set a boiling some fair water in a pipkin, then strain some oatmeal and put to it, with large mace, whole cinamon, salt, a bundle of sweet herbs, some strained and whole prunes, and some raisins of the sun; being well stewed on a soft fire, and pretty thick, put in some claret-wine and sugar, serve it in a clear scowred deep dish or standing piece, and sc.r.a.pe on sugar.

_Onion Pottage._

Fry good store of slic't onions, then have a pipkin of boiling liquor over the fire, when the liquor boils put in the fryed onions, b.u.t.ter and all, with pepper and salt; being well stewed together, serve it on sops of French bread or pine-molet.

_Almond Pottage._

Take a pound of almond-paste, and strain it with some new milk; then have a pottle of cream boiling in a pipkin or skillet, put in the milk; and almonds with some mace, salt, and sugar; serve it in a clean dish on sippets of French bread, and sc.r.a.pe on sugar.

_Otherways._

Strain them with fair water, and boil them with mace, salt, and sugar, (or none) add two or three yolks of eggs dissolved, or saffron; and serve it as before.

_Almond Caudle._

Strain half a pound of almonds being blanched and stamped, strain them with a pint of good ale, then boil it with slices of fine manchet, large mace, and sugar; being almost boil'd put in three or four spoonfuls of sack.

_Oatmeal Caudle._

Boil ale, sc.u.m it, and put in strained oatmeal, mace, sugar, and diced bread, boil it well, and put in two or three spoonfuls of sack, white-wine or claret.

_Egg Caudle._

Boil ale or beer, sc.u.m it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put it into the rest with a little grated nutmeg; give it a warm, and serve it.

_Sugar, or Honey Sops._

Boil beer or ale, sc.u.m it, and put to it slices of fine manchet, large mace, sugar, or honey; sometimes currans, and boil all well together.

_To make an Alebury._

Boil beer or ale, sc.u.m it, and put in some mace, and a bottom of a manchet, boil it well, then put in some sugar.

_b.u.t.tered Beer._

Take beer or ale and boil it, then sc.u.m it, and put to it some liquorish and anniseeds, boil them well together; then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer, and some good b.u.t.ter; strain your b.u.t.ter'd beer, put it in the flaggon, and brew it with the b.u.t.ter and eggs.

_b.u.t.tered Beer or Ale otherways._

Boil beer or ale and sc.u.m it, then have six eggs, whites and all, and beat them in a flaggon or quart pot with the sh.e.l.ls, some b.u.t.ter, sugar, and nutmeg, put them together, and being well brewed, drink it when you go to bed.

_Otherways._

Take three pints of beer or ale, put five yolks of eggs to it, strain them together, and set it in a pewter pot to the fire, put to it half a pound of sugar, a penniworth of beaten nutmeg, as much beaten cloves, half an ounce of beaten ginger, and bread it.

_Panado's._

Boil fair water in a skillet, put to it grated bread or cakes, good store of currans, mace and whole cinamon: being almost boil'd and indifferent thick, put in some sack or white wine, sugar, some strained yolks of eggs.

Otherways with slic't bread, water, currans, and mace, and being well boil'd, put to it some sugar, white-wine, and b.u.t.ter.

_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or Juyce of Oranges,_ &c.

Take twenty yolks of eggs with a little cream, strain them, and set them by; then have a clean scowred skillet, and put into it a pottle of good sweet cream, and a good quant.i.ty of whole cinamon, set it a boiling on a soft charcoal fire, and stir it continually; the cream having a good taste of the cinamon, put in the strained eggs and cream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store of fine sugar, and some sliced nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in to the bason, that it may spatter in it, then strow on loaf sugar.

_To make a Posset simple._

Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it.

_Otherways._

Beat a good quant.i.ty of sorrel, and strain it with any of the foresaid liquors, or simply of it self, then boil some milk in a clean scowred skillet, being boil'd, take it off and let it cool, then put it to your drink, but not too hot, for it will make the curd tuff.

_Possets of Herbs otherways._

Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil'd in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.)

Thus of tyme, carduus, cammomile, mint, or marigold flowers.

_To make French Puffs._

Take spinage, tyme, parsley, endive, savory and marjoram, chop or mince them small; then have twenty eggs beaten with the herbs, that the eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a lemon in slices, and dip it in batter, fry it, and put a spoonful on every slice of lemon, fry it finely in clarified b.u.t.ter, and being fryed, strow on sack, or claret, and sugar.

_Soops or b.u.t.ter'd Meats of Spinage._

Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic't dates, b.u.t.ter, white-wine, beaten cinamon, salt, sugar, and some boil'd currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil'd, and sc.r.a.pe on sugar.