The accomplisht cook Part 42

Take out the bone and fat of any meat for jellies, for it doth but stain the stock, and is the cause that it will never be white nor very clear.

_Meats proper for Jelly for service or sick folks._

1. Three pair of calves feet.

2. Three pair of calves feet, a knuckle of veal, and a fine well fleshed capon.

3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-gla.s.s.

4. An old c.o.c.k and a knuckle of veal.

5. Harts horn jelly only, or with a poultrey.

6. Good bodied capons.

7. Ising-gla.s.s only, or with a c.o.c.k or capon.

8. Jelly of hogs feet, ears, and snouts.

9. Sheeps feet, lambs feet, and calves feet.

_Neats feet for a Jelly for a Neats-Tongue._

Being fresh and tender boil'd and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries or cherries.

_To make a Jelly as white as snow of Jorden-Almonds._

Take a pound of almonds, steep them in cold water till they will blanch, which will be in six hours; being blanched into cold water, beat them with a quart of rose water: then have a decoction of half a pound of ising-gla.s.s, boil'd with a gallon of fair spring-water, or else half wine, boil it till half be wasted, then let it cool, strain it, and mingle it with your almonds, and strain with them a pound of double refined sugar, the juyce of two lemons, and cast it into egg sh.e.l.ls; put saffron to some of it, and make some of it blue, some of it green, and some yellow; cast some into oranges, and some into lemon rindes candied: mix part of it with some almond paste colored; and some with cheese-curds; serve of divers of these colours on a great dish and plate.

_To make other white Jelly._

Boil two capons being cleansed, the fat and lungs taken out, truss them and soak them well in clean water three of four hours; then boil them in a pipkin, or pot of two gallons or less, put to them a gallon or five quarts of white wine, sc.u.m them, and boil them to a jelly, next strain the broth from the grounds and blow off the fat clean; then take a quart of sweet cream, a quart of the jelly broth, a pound and half of refined sugar, and a quarter of a pint of rose water, mingle them all together, and give them a warm on the fire with half an ounce of fine sea.r.s.ed ginger; then set it a cooling, dish it, or cast it in lemon or orange-peels, or in any fashion of the other jellies, in moulds or gla.s.ses, or turn it into colours; for sick folks in place of cream use stamped almonds.

_To make Jellies for sauces, made dishes, and other works._

Take six pair of calves feet, scald them and take away the fat between the claws, as also the great long shank bones, and lay them in water four or five hours; then boil them in two gallons of fair spring water, sc.u.m them clean and boil them from two gallons to three quarts, then strain it through a strong canvas, and let the broth cool; being cold cleanse it from the grounds, pare off the top and melt it, then put to it in a good large pipkin, three quarts of white-wine, three races of ginger slic't, some six blades of mace, a quarter of an ounce of cinamon, a grain of musk, and eighteen whites of eggs beaten with four pound of sugar, mingle them with the rest in the pipkin, and the juyce of three lemons, set all on the fire, and let it stew leisurely; then have your bag ready washed, and when your pipkin boils up, run it, _&c._

_Harts horn Jelly._

Take half a pound of harts-horn, boil it in fair spring water leisurely, close covered, and in a well glazed pipkin that will contain a gallon, boil it till a spoonful will stand stiff being cold, then strain it through a fine thick canvas or fine boultering, and put it again into another lesser pipkin, with the juyce of eight or nine good large lemons, a pound and half of double refined sugar, and boil it again a little while, then put it in a gally pot, or small gla.s.ses, or cast it into moulds, or any fashions of the other jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts-horn grated, and a good capon being finely cleansed and soaked from the blood, and the fat taken off, truss it, and boil it in a pot or pipkin with the harts-horn, in fair spring water, the same things as the former, _&c._

_To make another excellent Jelly of Harts horn and Ising-gla.s.s for a Consumption._

Take half a pound of ising-gla.s.s, half a pound of harts-horn, half a pound of slic't dates, a pound of beaten sugar, half a pound of slic't figs, a pound of slic't prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce of cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.

_To make a Jelly for weakness in the back._

Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crushing the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little gla.s.ses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quant.i.ty you please. To put two or three spoonfuls of it into broth is very good.

_To make another dish of meat called a Press, for service._

Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil'd to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.

_To make a Sausage for Jelly._

Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one that looks fine and red ready boil'd, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil'd and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some sc.r.a.ped ising-gla.s.s amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.

_To make Leach a most excellent way in the French Fashion._

Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil'd with half a pound of ising-gla.s.s, being steeped and washed clean, and put to it half a pound of sugar, and being boil'd to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or gla.s.ses, and sometimes without sugar in it, _&c._

_To make the best Almond Leach._

Take an ounce of ising-gla.s.s, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic't ginger, boil them till it taste well of the spice, then put in your digested ising-gla.s.s, sugar, and a little rose-water, run it through a strainer, and put it into dishes.

Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.

_To keep Sparagus all the year._

Parboil them very little, and put them into clarified b.u.t.ter, cover them with it, the b.u.t.ter being cold, cover them with a leather, and about a month after refresh the b.u.t.ter, melt it, and put it on them again, then set them under ground being covered with a leather.

SECTION IX.

_The best way of making all manner of baked Meats._

_To make a Bisk or Batalia Pie._

Take six peeping Pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boil'd and blancht, and cut in little pieces; then take six lamb-stones, and as many good veal sweet-breads cut in halves and parboil'd, twenty c.o.c.ks-combs boil'd and blanch'd, the bottoms of four artichocks boiled and blanched, a quart of great oysters parboil'd and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, c.o.c.k-stones, knots, or yolks of hard eggs, and some b.u.t.ter, close it up and bake it (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being baked pour out the b.u.t.ter, and liquor it with gravy, b.u.t.ter beaten up thick, slic't lemon, and serve it up.

Or you may bake this bisk in a patty-pan or dish.

Sometimes use sparagus and interlarded bacon.

For the paste of this dish, take three quarts of flour, and three quarters of a pound of b.u.t.ter, boil the b.u.t.ter in fair water, and make up the paste hot and quick.

Otherways in the summer time, make the paste of cold b.u.t.ter; to three quarts of flour take a pound and a half of b.u.t.ter, and work it dry into the flour, with the yolks of four eggs and one white, then put a little water to it, and make it up into a stiff paste.