The Queen-like Closet or Rich Cabinet Part 20

Take a good quant.i.ty of green Spinage, boil it in water and salt, and drain it well in a Cullender, then put to it plumped Currans, Nutmeg, Salt, Sugar and b.u.t.ter, with a little Cream, and the yolks of hard Eggs beaten fine, then having your Paste ready laid in your baking-pan, lay in a little b.u.t.ter, and then your Spinage, and then a little b.u.t.ter again; so close it, and bake it, and serve it to the Table hot, with Sugar strewed over it.

48. _Artichoke Cream._

Take the tender bottoms of Artichokes, and beat them in a Mortar, and pick out all the strings, then boil a quart of Cream with large Mace and Nutmeg, then put in your bottoms, and when they have boiled a while, put in the yolks of six Eggs well beaten, and so much Sugar as you think fit, and heat them together over the fire, then pour it into a Dish, and when it is cold serve it in with Sugar strewed over it.

49. _To make very fine Rolls for n.o.ble Tables._

Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt, with a Pint of Ale yest, mix them together, and make them into a Paste with warm Milk and a little Sack, them mould it well, and put it into a warm Cloth to rise, when your Oven is hot, mould it again, and make it into little Rolls, and bake them, then rasp them, and put them into the Oven again for a while, and they will eat very crisp and fine.

50. _To make short Rolls._

Take half a peck of fine Flower, and break into it one pound and half of fresh b.u.t.ter very small, then bruised Coriander seeds, and beaten Spice with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them well together, and make them into a Paste with warm Milk and Sack:

Then lay into it a warm Cloth to rise, and when your Oven is hot, make it into Rolls, and p.r.i.c.k them, and bake them, and when they are baked, draw them and cover them till they be cold; these also eat very finely, if you b.u.t.ter some of them while they are hot.

51. _To dress Soals a fine way._

Take one pair of your largest Soals, and flay them on both sides, then fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then lay them into a Dish, and put into them some b.u.t.ter, Claret Wine and two Anchovies, cover them with another Dish, and set them over a Chafingdish of Coals, and let them stew a while, then serve them to the Table, garnish your Dish with Orange or Limon, and squeeze some over them.

52. _To stew Fish in the Oven._

Take Soals, Whitings or Flounders, and put them into a Stew-pan with so much water as will cover them, with a little Spice and Salt, a little white Wine or Claret, some b.u.t.ter, two Anchovies, and a bundle of sweet herbs, cover them and set them into an Oven not too hot; when they are enough, serve them in; Garnish your Dish wherein they lie with Barberries, raw Parsley, and slices of Limon, and lay Sippets in the bottom.

53. _To bake Collops of Bacon and Eggs._

Take a Dish and lay a Pie-plate therein, then lay in your Collops of Bacon, and break your Eggs upon them.

Then lay on Parsley, and set them into an Oven not too hot, and they will be rather better than fried.

54. _To make Furmity._

Take some new Milk or Cream, and boil it with whole Spice, then put in your Wheat or Pearl Barley boiled very tender in several Waters, when it hath boiled a while, thicken it with the yolks of Eggs well beaten, and sweeten it with Sugar, then serve it in with fine Sugar on the Brims of the Dish.

55. _To make Barly Broth._

Take French Barley boiled in several waters, and to a Pound of it, put three quarts of water, boil them together a while with some whole Spice, then put in as many Raisins of the Sun and Currans as you think fit, when it is well boiled, put in Rosewater, b.u.t.ter and Sugar, and so eat it.

56. _To make Barley Broth with Meat._

Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil them in water and salt, then put in some Barly, and whole Spice, and boil them very well together, then put in Raisins stoned, and Currans, and a few Dates stoned and sliced thin; when it is almost enough, put in some Cream, and boil it a while, then put in plumped Prunes, and the yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in; Garnsh your Dish with some of the Raisins and Prunes and fine Sugar; this is very good and nouris.h.i.+ng for sick or weak people.

57. _To make Furmity with Meat-Broth._

Boil a Leg of Beef in water and salt, and put in a little whole Spice; when it is boiled tender; take it up, and put into the Broth some Wheat ready boiled, such as they sell in the Market, and when that hath boiled a while, put in some Milk, and let that boil a while, then thicken it with a little Flower, or the yolks of Eggs, then sweeten it with Sugar, and eat it.

58. _To make Furmity with Almonds._

Take three Quarts of Cream, and boil it with whole Spice, then put in some pearled Barley first boiled in several waters, and when they have boiled together a while, then put in so many blanched Almonds beaten fine with Rosewater, as you think may be enough, about four Ounces of Barly to this quant.i.ty of Cream will be enough, and four Ounces of Almonds, boil them well together, and sweeten it with Sugar, and so serve it in, or eat it by the way, you may put in Saffron if you please.

59. _To make a hasty Pudding._

Take one quart of Cream and boil it, then put in two Manchets grated, and one pound almost of Currans plumped, a little Salt, Nutmeg and Sugar, and a little Rosewater, and so let them boil together, stirring them continually over the Fire, till you see the b.u.t.ter arise from the Cream, and then pour it into a Dish and serve it in with fine Sugar strewed on the brims of the Dish.

60. _Another way to make a hasty Pudding._

Take good new milk and boil it, then put in Flower, plumped Currans, beaten spice, Salt and Sugar, and stir it continually till you find it be enough, then serve it in with b.u.t.ter and Sugar, and a little Wine if you please.

61. _To make Spanish Pap._

Boil a quart of Cream with a little whole Spice, when it is well boiled, take out the Spice, and thicken it with Rice Flower, and when it is well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a very little Salt, so serve it to the Table either hot or cold, with fine Sugar strewed on the brims of the Dish.

62. _To make Gravie Broth._

Take a good fleshy piece of Beef, not fat, and lay it down to the fire, and when it begins to rost, slash it with a Knife to let the Gravie run out, and continually bast it with what drops from it and Claret Wine mixed together, and continually cut it, and bast it till all the Gravie be out, then take this Gravie and set it over a Chafingdish of Coals with some whole Spice, Limon Pill, and a little Salt, when you think it is enough, lay some Sippets into another Dish, and pour it in, and serve it to the Table; Garnish your Dish with Limon and Orange; if you please you may leave out the Sippets and put in some poach'd Eggs, done carefully.

63. _To make French Pottage._

Take an equal quant.i.ty of Chervil, hard Lettice and Sorrel, or any other Herb as you like best, in all as much as a Peck will hold pressed down, pick them well, and wash them, and drain them from the water, then put them into a Pot with half a pound of fresh b.u.t.ter, and set them over the fire, and as the b.u.t.ter melts, stir them down in it till they are all within the b.u.t.ter, then put some water in, and a Crust of bread, with some whole Cloves and a little Salt, and when it is well boiled, take out the Crust of bread, and put in the yolks of four Eggs well beaten, and stir them together over the fire, then lay some thin slices of white bread into a deep dish, and pour it in.

64. _To make Cabbage Pottage._

Take a Leg of Beef and a Neck of Mutton, and boil them well in water and salt, then put in good store of Cabbage cut small, and some whole Spice, and when it is boiled enough, serve it in.

65. _To make a Sallad of cold meat._

Take the brawn of a cold Capon, or a piece of cold Veal, and mince it very small, with some Limon pill, then put in some Oil, Vinegar, Capers, Caviare, and some Anchovies, and mix them very well, then lay it in a Dish in the form of a Star, and serve it in; Garnish your Dish with Anchovies, Limon and Capers.

66. _To dry a Goose._