The Queen-like Closet or Rich Cabinet Part 31

Put your Neck of Mutton cut in Steaks into so much Wine and Water as will cover it, with some whole Spice, let it stew till it be enough, then put in two Anchovies, and a handful of Capers, with a piece of sweet b.u.t.ter shake it very well, and serve it upon Sippets.

248. _To make a Pie of a rosted Kidney of Veal._

Mince the Kidney with the Fat, and put to it some sweet herbs minced very small, a quarter of a pound of Dates stoned, and sliced thin and minced, season it with beaten Spice, Sugar and Salt, put in half a pound of Currans, and some grated bread, mingle all these together very well with Verjuice and Eggs, and make them into b.a.l.l.s, so put some b.u.t.ter into your Pie, and then these b.a.l.l.s, then more b.u.t.ter, so close it and bake it;

Then cut it open, and put in Verjuice, b.u.t.ter and Sugar made green with the Juice of some Spinage, add to it the yolks of Eggs.

249. _To make a Potato Pie._

Having your Pie ready, lay in b.u.t.ter, and then your Potatoes boiled very tender, then some whole Spice and Marrow, Dates and the yolks of hard Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron, Orange and Limon, put in more b.u.t.ter close it and bake it, then cut it open, and put in Wine, Sugar, the yolks of Eggs and b.u.t.ter.

250. _To make a Pig Pie._

Spit a whole Pigg and rost it till it will flay, then take it off the Spit, and take off the Skin, and lard it with Hogs Lard; season it with Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some b.u.t.ter, then lay on some large Mace, and some more b.u.t.ter, and close it and bake it: It is either good hot or cold.

251. _To make a Carp Pie._

Take a large Carp and scale him, gut and wash him clean, and dry him well, then lay b.u.t.ter into your Pie, and fill your Carps belly with this Pudding; grated bread, sweet herbs, and a little Bacon minced small, the yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg, and then put in a little Salt, but a very little, and make some of this up in b.a.l.l.s, then Lard the Carp, sew up his Belly, and lay him into your Pie, then lay in the b.a.l.l.s of Pudding, with some Oysters, Shrimps and Capers, and the yolks of hard Eggs and a little Slices of Bacon, then put in large Mace and b.u.t.ter, so close it and bake it, then cut off the Lid, and stick it full of pretty Conceits made in Paste, and serve it in hot.

252. _To make an Almond Tart._

Take a Quart of Cream, and when it boils, put in half a pound of sweet Almonds blanched and beaten with Rosewater, boil them together till it be thick, always stirring it for fear it burn, then when it is cold, put in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice, some Candied Citron Pill and Eringo Roots sliced, with as much fine Sugar as will sweeten it, then fill your Tart and bake it, and stick it with Almonds blanched, and some Citron Pill, and strew on some small French Comfits of several colours, and garnish your Dish with Almonds blanched, and preserved Barberries.

253. _To make a dainty White-Pot._

Take a Manchet cut like Lozenges, and scald it in some Cream, then put to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins, and Dates stoned, and some Marrow; do not bake it too much for fear it Whey, then strew on some fine Sugar and serve it in.

254. _To make a Red Deer Pie._

Bone your Venison, and if it be a Side, then skin it, and beat it with an Iron Pestle but not too small, then lay it in Claret wine, and Vinegar, in some close thing two days and nights if it be Winter, else half so long, then drain it and dry it very well, and if lean, lard it with fat Bacon as big as your finger, season it very high with all manner of Spices and Salt, make your Pie with Rye Flower, round and very high, then lay store of b.u.t.ter in the bottom and Bay Leaves, then lay in your Venison with more Bay leaves and b.u.t.ter; so close it, and make a Tunnel in the middle, and bake it as long as you do great Loaves, when it is baked, fill it up with melted b.u.t.ter, and so keep it two or three months, serve it in with the Lid off, and Bay Leaves about the Dish; eat it with mustard and sugar.

255. _To make a Pie of a Leg of Pork._

Take a Leg of Pork well powdred and stuffed with all manner of good Herbs, and Pepper, and boil it very tender, then take off the Skin, and stick it with Cloves and Sage Leaves, then put it into your Pie with b.u.t.ter top and bottom, close it and bake it, and eat it cold with Mustard and Sugar.

256. _To make a Lamprey Pie._

Take your Lamprey and gut him, and take away the black string in the back, wash him very well, and dry him, and season him with Nutmeg, Pepper and Salt, then lay him into your Pie in pieces with b.u.t.ter in the bottom, and some Shelots and Bay Leaves and more b.u.t.ter, so close it and bake it, and fill it up with melted b.u.t.ter, and keep it cold, and serve it in with some Mustard and Sugar.

257. _To make a Salmon Pie._

Take a Joll of Salmon raw, and scale it and lay it into your Pie upon b.u.t.ter and Bay leaves, then season it with whole spice and a little Salt, then lay on some Shrimps and Oysters with some Anchovies, then more Spice and b.u.t.ter, so close the lid and bake it, but first put in some White Wine, serve it hot, then if it wants, put in more Wine and b.u.t.ter.

258. _To make a Pudding of French Barley._

Take French Barley tenderly boiled, then take to one Pint of Barley half a Manchet grated, and four Ounces of sweet Almonds blanched and beeten with Rosewater, half a Pint of Cream, and eight Eggs with half the Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some Fruit, both Raisins and Currans, and some Marrow, mingle these well together, and fill Hogs Guts with it.

259. _To make a hasty Pudding in a Bag or Cloth._

Boil a Quart of thick Cream with six spoonfuls of fine Flower, then season it with Nutmeg and Salt, then wet a Cloth, and flower it and b.u.t.ter it, then boil it, and b.u.t.ter it, and serve it in.

260. _To make a Shaking Pudding._

Take a Quart of Cream and boil it, then put in some Almonds blanched and beaten, when it is boiled and almost cold, put in eight Eggs, and half the Whites, with a little grated Bread, Spice and Sugar, and a very little Salt;

Then wet Flower and b.u.t.ter, and put it in a Cloth and boil it, but not too much, serve it in with Rosewater, b.u.t.ter and Sugar, and strew it with small French Comfits.

261. _To make a Haggus Pudding._

Take a Calves Chaldron well scowred, boiled, and the Kernels taken out, mince it small, then take four or five Eggs, and half the Whites, some thick Cream, grated bread, Rosewater and Sugar, and a little Salt, Currans and Spice, and some sweet herbs chopped small, then put in some Marrow or Suet finely shred, so fill the Guts, and boil them.

262. _To make an Oatmeal Pudding._

Take the biggest Oatmeal and steep it in warm Cream one night, then put in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice, Rosewater and a little Salt, with some Marrow, then b.u.t.ter a Cloth, and boil it well, and serve it in with Rosewater, b.u.t.ter and Sugar.

263. _To make Puddings of Wine._

Slice two Manchets into a Pint of White Wine, and let your Wine be first mulled with Spice, and with Limon Pill, then put to it ten Eggs well beaten with Rosewater, some Sugar and a little Salt, with some Marrow and Dates, so bake it a very little, strew Sugar on it, and serve it; instead of Manchet you may use Naples Bisket, which is better.

264. _To make Puddings with Hogs Lights._

Parboil them very well, and mince them small with Suet of a Hog, then mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater, Sugar and a little Salt, with some Currans, mingle them well together, and fill the Guts and boil them.

265. _To make Stone Cream._

Boil a quart of Cream with whole spice then pour it out into a Dish, but let it be one quarter consumed in the boiling, then stir it till it be almost cold, then put some Runnet into it as for a Cheese, and stir it well together, and colour it with a little Saffron, serve it in with Sack and Sugar.

266. _To make a Posset Pie with Apples._