The accomplisht cook Part 50

_Paste for made-Dishes in the Summer._

Take to a gallon of flour three pound of b.u.t.ter, eight yolks of eggs, and a pint of cream or almond milk, work up the b.u.t.ter and eggs dry into the flour, then put cream to it, and make it pretty stiff.

_Paste Royal for made Dishes._

Take to a gallon of flour a pound of sugar, a quart of almond milk, a pound and half of b.u.t.ter, and a little saffron, work up all cold together], with some beaten cinamon, two or three eggs, rose-water, and a grain of ambergriese and musk.

_Otherways._

Take a pottle of flour, half a pound of b.u.t.ter, six yolks of eggs, a pint of cream, a quarter of a pound of sugar, and some fine beaten cinamon, and work up all cold.

_Otherways._

Take to a pottle of flour four eggs, a pound and a half of b.u.t.ter, and work them up dry in the flour, then make up the paste with a pint of white-wine, rose-water, and sugar.

_To make Paste for Lent for made Dishes._

Take a quart of flour, make it up with almond-milk, half a pound of b.u.t.ter, and some saffron.

_To make Puff-Paste divers ways._

_The First Way._

Take a pottle of flour, mix it with cold water, half a pound of b.u.t.ter, and the whites of five eggs; mix them together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of b.u.t.ter, and lay it in bits all over, double it in five or six doubles, this being done roul it out the second time, and serve it as at the first, then roul it out and cut it into what form, or for what use you please; you need not fear the curle, for it will divide it as often as you double it, which ten or twelve times is enough for any use.

_The second way._

Take a quart of flour, and a pound and a half of b.u.t.ter, work the half pound of b.u.t.ter dry into the flour, then put three or four eggs to it, and as much cold water as will make it leith paste, work it in a piece of a foot long, then strew a little flour on the table, take it by the end, and beat it till it stretch to be long, then put the ends together, and beat it again, and so do five or six times, then work it up round, and roul it up broad; then beat your pound of b.u.t.ter with a rouling pin that it may be little, take little bits thereof, and stick it all over the paste, fold up your paste close, and coast it down with your rouling pin, roul it out again, and so do five or six times, then use it as you will.

_The third way._

Break two eggs into three pints of flour, make it with cold water and roul it out pretty thick and square, then take so much b.u.t.ter as paste, lay it in ranks, and divide your b.u.t.ter in five pieces, that you may lay it on at five several times, roul your paste very broad, and stick one part of the b.u.t.ter in little pieces all over your paste, then throw a handful of flour slightly on, fold up your paste and beat it with a rowling-pin, so roul it out again, thus do five times, and make it up.

_The fourth way._

Take to a quart of flour four whites and but two yolks of eggs, and make it up with as much cream as will make it up pretty stiff paste, then roul it out, and beat three quarters of a pound of b.u.t.ter of equal hardness of the paste, lay it on the paste in little bits at ten several times; drive out your paste always one way; and being made, use it as you will.

_The fifth way._

Work up a quart of flour with half a pound of b.u.t.ter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more b.u.t.ter of equal hardness of the paste, and lay it on the paste in little bits at three several times, roul it out, and use it for what use you please.

Drive the paste out every time very thin.

_A made Dish or Florentine of any kind of Tongue in Dish, Pye, or Patty-pan._

Take a fresh neats tongue, boil it tender and blanch it, being cold, cut it into little square bits as big as a nutmeg, and lard it with very small lard, then have another tongue raw, take off the skin, and mince it with beef-suet, then lay on one half of it in the dish or patty pan upon a sheet of paste; then lay on the tongue being larded and finely seasoned with nutmeg, pepper, and salt; and with the other minced tongue put grated bread to it, some yolks of raw eggs, some sweet herbs minced small, and made up into b.a.l.l.s as big as a walnut, lay them on the other tongue, with some chesnuts, marrow, large mace, some grapes, gooseberries or barberries, some slices of interlarded bacon and b.u.t.ter, close it up and bake it, being baked liquor it with grape-verjuyce, beaten b.u.t.ter, and the yolks of three or four eggs strained with the verjuyce.

_A made Dish of Tongues otherways._

Take neats-tongues or smaller tongues, boil them tender, and slice them thin, then season them with nutmeg, pepper, beaten cinamon; salt, and some ginger, season them lightly, and lay them in a dish on a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic't lemon, grapes, barberries, or gooseberries and b.u.t.ter, close up the dish, and being almost baked, liquor it with white wine, b.u.t.ter, and sugar, and ice it.

_Made Dish in Paste of two Rabits, with sweet liquor._

Take the rabits, flay them, draw them and cut them into small pieces as big as a walnut, then wash and dry them with a clean cloth, and season them with pepper, nutmeg, and salt; lay them on a bottom of paste, also lay on them dates, preserved lettice stalks, marrow, large mace, grapes, and slic't orange or lemon, put b.u.t.ter to it, close it up and bake it, being baked, liquor it with sugar, white-wine and b.u.t.ter; or in place of wine, grape-verjuyce, and strained yolks of raw eggs.

In winter bake them with currans, prunes, skirrets, raisins of the sun, _&c._

_A made Dish of Florentine, or a Partridge or Capon._

Being roasted and minced very small with as much beef-marrow, put to it two ounces of orangado minced small with as much green citron minced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puff paste; when it is baked, open it, and put in half a grain of musk or ambergriese, dissolved with a little rose-water, and the juyce of oranges, stir all together amongst the meat, cover it again, and serve it to the table.

_To make a Florentine, or Dish, without Paste, or on Paste._

Take a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, some beaten nutmeg, pepper, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dish without paste, bake it, and being baked, stick bay leaves round the dish.

_To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties._

Take any of these roots, and boil them in fair water, but put them not in till the water boils, being tender boil'd, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of b.u.t.ter, then lay on the potatoes round the dish, also some eringo roots, and dates in halves, beef marrow, large mace, slic't lemon, and some b.u.t.ter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, b.u.t.ter and sugar, and ice it with rose-water and sugar.

_To make a made Dish of Spinage in Paste baked._

Take some young spinage, and put it in boiling hot fair water, having boil'd two or three walms, drain it from the water, chop it very small, and put it in a dish with some beaten cinamon, salt, sugar, a few slic't dates, a grain of musk dissolved in rose-water, some yolks of hard eggs chopped small, some currans and b.u.t.ter; stew these foresaid materials on a chaffing dish of coals, then have a dish of short paste on it, and put this composition upon it, either with a cut, a close cover, or none; bake it, and being baked, ice it with some fine sugar, water, and b.u.t.ter.

_Other made Dish of Spinage in Paste baked._

Boil spinage as beforesaid, being tender boil'd, drain it in a cullender, chop it small, and strain it with half a pound of almond-paste, three or four yolks of eggs, half a grain of musk, three or four spoonfuls of cream, a quartern of fine sugar, and a little salt; then bake it on a sheet of paste on a dish without a cover, in a very soft oven, being fine and green baked, stick it with preserved barberries, or strow on red and white biskets, or red and white muskedines, and sc.r.a.pe on fine sugar.

_A made Dish of Spinage otherways._