The accomplisht cook Part 51

Take a pound of fat and well relished cheese, and a pound of cheese curds, stamp them in a mortar with some sugar, then put in a pint of juyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according to this form, being baked ice it.

_To make a made Dish of Barberries._

Take a good quant.i.ty of them and boil them with claret-wine, rose-water and sugar, being boil'd very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fine flour, cold b.u.t.ter, and cold water, and a cut cover of the same paste, bake it and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries in the pulp or stuff.

_To make a Peasecod Dish, in a Puff Paste._

Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet b.u.t.ter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, b.u.t.ter, and fine sugar.

In this fashion you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste.

_Make Dishes of Frogs in the Italian Fashion._

Take the thighs and fry them in clarified b.u.t.ter, then have slices of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay b.u.t.ter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and b.u.t.ter; thus do three times, close up your dish, and being baked ice it.

Make your paste of almond milk, flour, b.u.t.ter, yolks of eggs, and sugar.

In the foresaid dish you may add fryed onions, yolks of hard eggs, cheese-curds, almond-paste, or grated cheese.

_To make a made Dish of Marrow._

Take the marrow of two or three marrow-bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic't dates, half a quartern of currans, a little cream, rosted wardens, pippins or quinces slic't, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.

_A made Dish of Rice in Puff Paste._

Boil your rice in fair water very tender, sc.u.m it, and being boil'd put it in a dish, then put to it b.u.t.ter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish, of puff paste, close it up and bake it, being baked, ice it, and caste on red and white biskets, and sc.r.a.ping sugar.

Sometimes for change you may add boil'd currans and beaten cinamon, and leave out nutmeg.

_Otherways of Almond-Paste, and boiled Rice._

Mix all together with some cream, rose-water, sugar, cinamon, yolks of eggs, salt, some boil'd currans, and b.u.t.ter; close it up and bake it in puff-paste, ice it, and cast on red and white biskets and sc.r.a.pe on sugar.

_Otherways a Made Dish of Rice and Paste._

Wash the rice clean, and boil it in cream till it be somewhat thick, then put it out into a dish, and put to it some sugar, b.u.t.ter, six or eight yolks of eggs, beaten cinamon, slic't dates, currans, rose-water, and salt, mix all together, and bake it in puff paste or short paste, being baked ice it, and cast biskets on it.

_To make a made Dish of Rice, Flour, and Cream._

Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.

_To make a made Dish of Rice, Prunes, and Raisins._

Take a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water and wine, of each a like quant.i.ty; when you first set them on the fire, put rice flour to them, being tender boil'd strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick like leach, put it in a little earthen pan, being cold slice it, dish it, and cast red and white bisket on it.

_To make a made Dish of Blanchmanger._

Take a pint of cream, the whites of six new laid eggs, and some sugar; set them over a soft fire in a skillet and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it.

_A made Dish of Custard stuff, called an Artichock Dish._

Boil custard stuff in a clean scowred skillet, stir it continually, till it be something thick, then put it in a clean strainer, and let it drain in a dish, strain it with a little musk or ambergriese, then bake a star of puff paste on a paper, being baked take it off the paper, and put it in a dish for your stuff, then have lozenges also ready baked of puff paste, stick it round with them, and sc.r.a.pe on fine sugar.

_A made Dish of b.u.t.ter and eggs._

Take the yolks of twenty four eggs, and strain them with cinamon, sugar, and salt; then put melted b.u.t.ter to them, some fine minced pippins, and minced citron, put it on your dish of paste, and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom.

_To make a made dish of Curds._

Take some tender curds, wring the wehy from them very well, then put to them two raw eggs, currans, sweet b.u.t.ter, rose-water, cinamon, sugar, and mingle all together, then make a fine paste with flour, yolks of egs, rose-water, & other water, sugar, saffron, and b.u.t.ter, wrought up cold, bake it either in this paste or in puff-paste, being baked ice it with rose-water, sugar, and b.u.t.ter.

_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers,_ &c.

Take any of these flowers, pick the best of them, and stamp them in a stone mortar, then take double refined sugar, and boil it to a candy height with as much rosewater as will melt it, stir it continually in the boiling, and being boiled thick, cast it into lumps upon a pye plate, when it is cold, box them, and keep them all the year in a stove.

_To make the Portugal Tarts for banquetting._

Take a pound of marchpane paste being finely beaten, and put into it a grain of musk, six spoonfuls of rose-water, and the weight of a groat of Orris Powder, boil all on a chaffing dish of coals till it be something stiff; then take the whites of two eggs, beaten to froth, put them into it, and boil it again a little, let it stand till it be cold, mould it, and roul it out thin; then take a pound more of almond-paste unboil'd, and put to it four ounces of caraway-seed, a grain of musk, and three drops of oyl of lemons, roul the paste into small rouls as big as walnuts, and lay these b.a.l.l.s into the first made paste, flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers.

_To make Marchpane._

Take two pounds of almonds blanch't and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water, to keep it from oyling; when you have beat it to a puff paste, drive it out as big as a charger, and set an edge about it as you do upon a quodling tart, and a bottom of wafers under it, thus bake it in an oven or baking pan; when you see it is white, hard, and dry, take it out, and ice it with rose-water and sugar being made as thick as b.u.t.ter for fritters, to spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff, slick long comfets upright on it, and so serve it.

_To make Collops like Bacon of Marchpane._

Take some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of white, and four of red, lay them one upon another, dry it, cut it overthwart, and it will look like collops of bacon.

_To make Almond Bread._

Take almonds, and lay them in water all night, blanch them and slice them, take to every pound of almonds a pound of fine sugar finely beat, & mingle them together, then beat the whites of 3 eggs to a high froth, & mix it well with the almonds & sugar; then have some plates and strew some flour on them, lay wafers on them and almonds with edges upwards, lay them as round as you can, and sc.r.a.pe a little sugar on them when they are ready to set in the oven, which must not be so hot as to colour white paper; being a little baked take them out, set them on a plate, then put them in again, and keep them in a stove.