The accomplisht cook Part 70

_To make cool b.u.t.ter-Paste for this Dish._

Take to every peck of flour five pound of b.u.t.ter, and the whites of six eggs, work it well together dry, then put cold water to it; this paste is good only for patty-pans and pasties.

_To make Paste for Oyster-Pies._

The paste for thin bak't meats must be made with boiling liquor, put to every peck of flour two pound of b.u.t.ter, but let the b.u.t.ter boil in the liquor first.

_To fry Mushrooms._

Blanch them & wash them clean if they be large, quarter them, and boil them with water, salt, vinegar, sweet herbs, large mace, cloves, bay-leaves, and two or three cloves of garlick, then take them up, dry them, dip them in batter and fry them in clarifi'd b.u.t.ter till they be brown, make sauce for them with claret-wine, the juice of two or three oranges, salt, b.u.t.ter, the juyce of horse-raddish roots beaten and strained, slic't nutmeg, and pepper; put these into a frying pan with the yolks of two or 3 eggs dissolved with some mutton gravy, beat and shake them well together in the pan that they curdle not; then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it with oranges, and lemons.

_To dress Mushrooms in the Italian Fashion._

Take mushrooms, peel & wash them, and boil them in a skillet with water and salt, but first let the liquor boil with sweet herbs, parsley, and a crust of bread, being boil'd, drain them from the water, and fry them in sweet sallet oyl; being fried serve them in a dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in clarified b.u.t.ter.

_To stew Mushrooms._

Peel them, and put them in a clean dish, strow salt on them, and put an onion to them, some sweet herbs, large mace, pepper, b.u.t.ter, salt, and two or three cloves, being tender stewed on a soft fire, put to them some grated bread, and a little white wine, stew them a little more and dish them (but first rub the dish with a clove of garlick) sippet them, lay slic't orange on them, and run them over with beaten b.u.t.ter.

_To stew Mushrooms otherways._

Take them fresh gathered, and cut off the end of the stalk, and as you peel them put them in a dish with white wine; after they have laid half an hour, drain them from the wine, and put them between 2 silver dishes, and set them on a soft fire without any liquor, & when they have stewed a while pour away the liquor that comes from them; then put your mushrooms into another clean dish with a sprig of time, a whole onion, 4 or five corns of whole pepper, two or three cloves, a piece of an orange, a little salt, and a piece of good b.u.t.ter, & some pure gravy of mutton, cover them, and set them on a gentle fire, so let them stew softly till they be enough and very tender; when you dish them, blow off the fat from them, and take out the time, spice, and orange from them, then wring in the juyce of a lemon, and a little nutmeg among the mushrooms, toss them two or three times, and put them in a clean dish, and serve them hot to the table.

_To dress Champignions in fricase, or Mushrooms, which is all one thing; they are called also Fungi, commonly in English Toad Stools._

Dress your Champignions, as in the foregoing Chapter, and being stewed put away the liquor, put them into a frying-pan with a piece of b.u.t.ter, some tyme, sweet marjoram, and a piece of an onion minced all together very fine, with a little salt also and beaten pepper, and fry them, and being finely fried, make a lear or sauce with three or four eggs dissolved with some claret-wine, and the juyce of two or three oranges, grated nutmeg, and the gravy of a leg of mutton, and shake them together in a pan with two or three tosses, dish them, and garnish the dish with orange and lemon, and rub the dish first with a clove of garlick, or none.

_To broil Mushrooms._

Take the biggest and the reddest, peel them, and season them with some sweet herbs, pepper, and salt, broil them on a dripping-pan of paper, and fill it full, put some oyl into it, and lay it on a gridiron, boil it on a soft fire, turn them often, and serve them with oyl and vinegar.

Or broil them with b.u.t.ter, and serve them with beaten b.u.t.ter, and juyce of orange.

_To stew c.o.c.kles being taken out of the sh.e.l.ls._

Wash them well with vinegar, broil or broth them before you take them out of the sh.e.l.ls, then put them in a dish with a little claret, vinegar, a handful of capers, mace, pepper, a little grated bread, minced tyme, salt, and the yolks of two or three hard eggs minced, stew all together till you think them enough; then put in a good piece of b.u.t.ter, shake them well together, heat the dish, rub it with a clove of garlick, and put two or three toasts of white bread in the bottom, laying the meat on them. Craw-fish, prawns, or shrimps, are excellent good the same way being taken out of their sh.e.l.ls, and make variety of garnish with the sh.e.l.ls.

_To stew c.o.c.kles otherways._

Stew them with claret wine, capers, rose or elder vinegar, wine vinegar, large mace, gross pepper, grated bread, minced tyme, the yolks of hard eggs minced, and b.u.t.ter: stew them well together. Thus you may stew scollops, but leave out capers.

_To stew Scollops._

Boil them very well in white wine, fair water, and salt, take them out of the sh.e.l.ls, and stew them with some of the liquor elder vinegar, two or three cloves, some large mace, and some sweet herbs chopped small; being well stewed together, dish four or five of them in scollop sh.e.l.ls and beaten b.u.t.ter, with the juyce of two or three oranges.

_To stew Muscles._

Wash them clean, and boil them in water, or beer and salt; then take them out of the sh.e.l.ls, and beard them from gravel and stones, fry them in clarified b.u.t.ter, and being fryed put away some of the b.u.t.ter, and put to them a sauce made of some of their own liquor, some sweet herbs chopped, a little white-wine, nutmeg, three or four yolks of eggs dissolved in wine vinegar, salt, and some sliced orange; give these materials a warm or two in the frying-pan, make the sauce pretty thick, and dish them in the scollop sh.e.l.ls.

_To fry Muscles._

Take as much water as will cover them, set it a boiling, and when it boils put in the muscles, being clean washed, put some salt to them, and being boil'd take them out of the sh.e.l.ls, and beard them from the stones, moss, and gravel, wash them in warm water, wipe them dry, flour them and fry them crisp, serve them with beaten b.u.t.ter, juyce of orange, and fryed parsley, or fryed sage dipped in batter, fryed ellicksander leaves, and slic't orange.

_To make a Muscle Pye._

Take a peck of muscles, wash them clean, and set them a boiling in a kettle of fair water, (but first let the water boil) then put them into it, give them a warm, and as soon as they are opened, take them out of the sh.e.l.ls, stone them, and mince them with some sweet herbs, some leeks, pepper, and nutmeg; mince six hard eggs and put to them, put some b.u.t.ter in the pye, close it up and bake it, being baked liquor it with some b.u.t.ter, white wine, and slices of orange.

_To stew Prawns, Shrimps, or Craw-Fish._

Being boil'd and picked, stew them in white wine, sweet b.u.t.ter, nutmeg, and salt, dish them in scollop sh.e.l.ls, and run them over with beaten b.u.t.ter, and juyce of orange or lemon.

Otherways, stew them in b.u.t.ter and cream, and serve them in scollop sh.e.l.ls.

_To stew Lobsters._

Take claret-wine vinegar, nutmeg, salt, and b.u.t.ter, stew them down some what dry, and dish them in a scollop-sh.e.l.l, run them over with b.u.t.ter and slic't lemon.

Otherways, cut it into dice-work, and warm it with white-wine and b.u.t.ter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop-sh.e.l.ls.

_Otherways._

Being boil'd, take out the meat, break it small, but break the sh.e.l.ls as little as you can, then put the meat into a pipkin with claret-wine, wine-vinegar, slic't nutmeg, a little salt, and some b.u.t.ter; stew all these together softly an hour, being stewed almost dry, put to it a little more b.u.t.ter, and stir it well together; then lay very thin toasts in a clean dish, and lay the meat on them. Or you may put the meat in the sh.e.l.ls, and garnish the dish about with the legs, and lay the body or barrel over the meat with some sliced lemon, and rare coloured flowers being in summer, or pickled in winter. Crabs are good the same way, only add to them the juyce of two or three oranges, a little pepper, and grated bread.

_To stew Lobsters otherways._

Take the meat out of the sh.e.l.ls, slice it, and fry it in clarified b.u.t.ter, (the Lobsters being first boil'd and cold), then put the meat in a pipkin with some claret wine, some good sweet b.u.t.ter, grated nutmeg, salt, and 2 or three slices of an orange; let it stew leisurely half an hour, and dish it up on fine carved sippets in a clean dish, with sliced orange on it, and the juyce of another, and run it over with beaten b.u.t.ter.

_To hash Lobsters._