The Queen-like Closet or Rich Cabinet Part 19

29. _To make Codling Cream._

Take fair Codling Apples, and when you have scalded them very well, peel them, and put them into warm water over a few Embers covered close till they are very green, then take a quart of Cream and boil it with a blade of Mace, and then bruise six of your Codlings very well, and when your Cream is almost cold, put in your Codlings, and stir them very well over a slow fire for fear they turn, then put in the yolks of Eggs well beaten, and what Sugar you think fit, and let it be upon the fire, stirring it till you think it be enough, then serve it in cold.

30. _A very dainty Summer Dish._

Set a little morning Milk with Runnet, as for a Cheese, when it is come, slice it out with a thin Slice, and lay it into the Dish you mean to serve it in, and put to it a little raw Cream, what Wine you please, and some Sugar, and so eat it.

31. _To b.u.t.ter Lobsters, Crabs or Crafish._

Take out their Meat and Mince it small, and set it over a Chafing dish of Coals with a little white Wine, a little Salt, and a blade of Mace, and when it is very hot, put in some b.u.t.ter and some Crums of white bread, then warm the sh.e.l.ls against the fire, and fill them again with their Meat, and so serve them in.

You may do Shrimps or Prawns thus, only you must not put them into the sh.e.l.ls, again, but garnish your Dish with them.

32. _To make a very good Cheese._

Take a Pail full of Morning Milk and Stroakings, and set it together with two spoonfuls of Runnet, and cover it; when it is come, put it into the wheying-Cloth gently, and break it as little as you can; when the Whey is run clean from it, put it into the Vat, and turn it in the Evening, next morning take it out and salt it a little, and turn it twice a day upon a clean Board, and when it is a week old, lay it into some Nettles, and that will mellow it.

Before you set your Milk, you may if you please, colour it with the juice of Marigolds, Spinage or Sage.

33. _To boil a Rump of Beef._

Take a Rump of Beef a little salted, and boil it in as much Water, as will cover it, and boil a Net full of hard Lettice with it, and when it is boiled, take your hard Lettice, some Wine, either White or Claret, some Gravie, some b.u.t.ter and some Nutmeg, and warm them together; then Dish your Meat, and pour your Sauce over it, and garnish your Dish with Parsley.

34. _To make fritters of Liver or of any other Meat._

Take your Liver, Capon or Veal, parboil it, mince it small, and then put to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so fry them; you may add a little Flower if you will, serve them in with beaten Spice and Sugar strewed over them.

35. _To make an Almond Pudding to be baked and Iced over._

Take a pound of Almonds blanched and beaten with Rosewater, the Yolks and Whites of twelve Eggs well beaten and strained, then put in Sugar, beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let this be baked; when it is baked, stick it full of blanched Almonds, and Ice it over with Sugar, Rosewater, and the White of an Egg beaten together, then set it into the Oven again, that the Ice may rise and dry, then serve it to the Table with fine Sugar strewed upon the brims of the Dish.

36. _To souce a Pig in Collars._

Take the two sides of a large fat Pig and bone them, then take Sage, Salt and grated Nutmeg a good quant.i.ty, and strew all over the insides of them, then roul them up hard, and tie them well with a Tape, then boil them, and also the Head very well in Salt and Water till they be tender; then take them out of the Liquor, and lay them to cool, then put some Vinegar and a Limon sliced into your Liquor, and heat it again, and when it is cold, put in your Collars and Head, and when they have lain a week, serve them to the Table with Mustard.

37. _To bake Venison or Mutton to keep six or eight Months._

Take a haunch of Venison, or for want of it, take a large Leg of Mutton, bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg mingled, with Salt, then rub it all over with the like, then put it into a Pot with good store of b.u.t.ter, and bake it with Houshold Bread, and let it be pasted over.

Then pour out all the Liquor, and when it is cold, take only the Fat, and some more b.u.t.ter, and melt them together in a Stone-Pot set into a Kettle of boiling water, then pour it into the Pot to your Venison or Mutton, and so keep it, slice it out, and serve it to the Table with Mustard and Sugar, and garnish it with Bay Leaves.

38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._

Take either of these, and fill their bellies with the before named Spices and Salt and b.u.t.ter, and rub them over with the same, then do just as you do the Venison.

39. _To boil a large Pike and Eels together._

Take a large Pike, and gut him and wash him, and be sure to save what is good within him, then take two great Eels and scowr them well, throw away their Heads, gut them, and wash them well, and cut them in pieces, then boil some white Wine and Water, Salt and sweet Herbs together, with some whole Spice, and when it boils apace, put in your Fish, and when it is enough, take some of the Liquor, two Anchovies, some b.u.t.ter and some Shrimps taken out of their Sh.e.l.ls, and heat all these together, then put in the yolks of two or three Eggs, and heat all together, then lay some Sippets of French Bread into your Dish, and set over a Chafingdish of Coals, and lay your Fish in order upon them, then pour your Sawce all over it, and garnish your Dish with Shrimps, Barberries and raw Parsley, so serve it to the Table very hot.

40. _To roste Eels with Bacon._

Take great Eels and scour them well, and throw away the Heads, gut them, and cut them in pieces, then cut some fat Bacon very thin, and wrap them in it, and some Bay Leaves, and so tie them fast to the Spit, and roste them, and baste them well with Claret Wine and b.u.t.ter, and when they are enough dredge them over with grated bread, and serve them with Wine, b.u.t.ter, and Anchovies; Garnish your Dish as you please.

41. _To make a Pie with Eels and Oisters._

Make your Paste, and roul it thin, and lay it into your baking Pan, then take great Eels and flay them, and gut them, cut them in pieces, and wash them, and dry them, then lay some b.u.t.ter into your Pie, and season your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in, then cover them all over with greast Oisters, and put in three or four Bay Leaves, then put in more of your beaten Spices and Salt, then cover them well with b.u.t.ter, and put in two or three Spoonfuls of white Wine, so close it and bake it, then serve it in hot to the Table.

42. _To make a Pie with Parsneps and Oisters very good._

Take your Parsneps tenderly boiled; and slice them thin, then having your Paste ready laid in your baking-pan, put in a good store of b.u.t.ter, then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked, then some Oisters and Yolks of Eggs hard boiled, then more Spice and b.u.t.ter, then more Parsneps, then more Oisters, then more hard Eggs, more Spice, and cover it well, and bake it, and serve it in hot.

43. _To dress Artichoke Suckers._

Take your Suckers of Artichokes, and pare them as you would an Apple, and cast them into water to keep their Colour; and to take away the bitterness of them, put also to them the meat which is in the stalks of great Artichokes, then boil Water and Salt together, and when it is boiling apace, put in your Suckers and Stalks tied up in a thin Cloth with a blade or two of Mace, and when they are enough, melt some b.u.t.ter and Vinegar together very thick and hot, and a little Pepper with it, then lay them in a Dish, and pour the Sauce over them, strew on a little Salt, and about the Dishes, and so serve it in.

44. _To boil Cuc.u.mbers._

Take your largest Cuc.u.mbers, and wash them and put them into boiling water made quick with Salt, then when they are boiled enough, take them and peel them and break them into a Cullender, and when the Water is well drained from them, put them into a hot Dish, and pour over them some b.u.t.ter and Vinegar a little Pepper and Salt, strew Salt on your Dish brims, lay some of the Rind of them about the Dish cut in several Fancies, and so serve them to the Table.

45. _To make several Sallads, and all very good._

Take either the stalks of Mallows, or Turnip stalks when they run to seed, or stalks of the herb Mercury with the seedy head, either of these while they are tender put into boiling Water and Salt, and boiled tender, and then b.u.t.ter and Vinegar over them.

46. _To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles._

Take the inside of the Stalks of Burdock, and cut them in thin slices, and lay them in water one whole day, s.h.i.+fting them sometimes, then boil them, and b.u.t.ter them as you do the forenamed.

Also the tender Stalks of Sow-thistles done in like manner, are very good and wholsome.

47. _To make a Tart of Spinage._