The Queen-like Closet or Rich Cabinet Part 22

Take the flesh of a very large Hare, and beat it in a Mortar with as much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it again till you find they be well mixed, then having your Paste ready in your Baking-Pan, lay in some b.u.t.ter, and then your Meat, and then b.u.t.ter again; so close it, and bake it, and when it is cold, serve it in with Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep much longer than any other Pie.

84. _To rost a Shoulder of Venison or of Mutton in Bloud._

Take the Bloud of either the Deer or the Sheep, and strain it, and put therein some grated Bread and Salt, and some Thyme plucked from the Stalks, then wrap your Meat in it and rost it, and when you see the bloud to be dry upon it, baste it well with b.u.t.ter, and make sauce for it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon, salt it a little in the rosting, but not too much; you may stick it with Rosemary if you will.

85. _To stew a Pig._

Lay a large Pig to the Fire, and when it is hot, skin it, and cut it into divers pieces, then take some white wine and strong broth, and stew it therein with an Onion or two cut very small, a little Pepper, Salt, Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet b.u.t.ter and Gravie; when it is enough, lay Sippets of French Bread in your Dish, and put your Meat thereon.

Garnish your Dish with Oranges and Limons.

86. _To make a Fricasie of Sheeps feet._

Take your Sheeps feet tenderly boiled, and slit them, and take out the knot of hair within, then put them into a Frying-pan with as much water as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle of sweet herbs, and some plumped Currans; when they are enough, put in some b.u.t.ter, and shake them well together, then lay Sippets into a Dish, and put them upon them with a Skimmer, then put into your Liquor a little Vinegar, the yolks of two or three Eggs, and heat it over the fire, and pour it over them; Garnish your Dish with Barberries, and serve it to the Table.

87. _To make a Steak-Pie with Puddings in it._

Lay your Paste ready in your Pan, and lay some b.u.t.ter in the bottom, then lay a Neck of Mutton cut into steaks thereon, then take some of the best of a Leg of Mutton minced small, with as much Beef Suet as Mutton; season it with beaten Spice and Salt, and a little Wine, Apples shred small, a little Limon Pill, a little Verjuice and Sugar, then put in some Currans, and when they are well mixed, make it into b.a.l.l.s with the yolks of Eggs, and lay them upon the steaks, then put in some b.u.t.ter and close your Pie and bake it, and serve it in hot.

88. _To dress Salmon or other Fish by Infusion, a very good way._

Take a Joul of Salmon, or a Tail, or any other part, or any other Fish which you like, put it into a Pot or Pan, with some Vinegar, Water and Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into a Dish, and take some of the Liquor with an Anchovie or two, a little b.u.t.ter and the yolks of Eggs beaten; heat these over the fire, and poure over your Fish; if you please, you may put in shrimps, but then you must put in the more b.u.t.ter; Garnish your Dish with some Limon or Orange, and some Shrimps.

89. _To make Loaves to b.u.t.ter._

Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and beaten Ginger, wet some Flower with this, and make it into a Paste, let it lie to rise a while, and then make it into Loaves, and p.r.i.c.k them, and bake them, then put in white wine and b.u.t.ter and sugar, and serve it in.

90. _To make a Calves Chaldron Pie, and Puddings also of it._

Take a fat Calves Chaldron boiled tender, and shred it very small, then season it with beaten spice and salt:

Then put in a pound of Currans and somewhat more, and as much Sugar as you think fit, and a little Rosewater; then having your Pie ready, fill it with this, and press it down; close it and bake it, then put some Wine into it, and so eat it.

If you will make Puddings of it, you must add a little Cream and grated bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may bake them, or boil, or fry them.

91. _To make Rice-Cream._

Boil a quart of Cream, then put in two handfuls of Rice Flower, and a little fine Flower, as much Sugar as is fit, the yolk of an Egg, and some Rosewater.

92. _To make a Pompion-Pie._

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little Salt, then close it, and bake it, then b.u.t.ter it, and serve it in hot to the Table.

93. _To fry Pompion._

Cut it in thin slices when it is pared, and steep it in Sack a while, then dip it in Eggs, and fry it in b.u.t.ter, and put some Sack and b.u.t.ter for Sauce, so serve it in with salt about the Dish brims.

94. _To make Misers for Children to eat in Afternoons in Summer._

Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of half a penny Manchet, two handfuls of Currans washed clean and dried, and a little of grated Nutmeg, and a little Sugar, so give it to them cold.

95. _To fry Toasts._

Take a twopenny white Loaf, and pare away the Crust, and cut thin slices of it, then dip them first in Cream, then in the yolks of Eggs well beaten, and mixed with beaten Cinamon, then fry them in b.u.t.ter, and serve them in with Verjuice, b.u.t.ter and Sugar.

96. _To boil or rather stew Carps in their own Blood._

Take two fair Carps, and scowr them very well from slime with water and a little salt, then lay them in a Dish and open their bellies, take away their Guts, and save the Blood and Rows in the Dish, then put in a Pint of Claret Wine, some whole Spice and some Salt, with a little Horse-Radish Root, then cover them close, and let them stew over a Chafingdish of Coals, and when they are enough, lay them into a Dish which must be rubbed with a Shelots, and Sippets laid in, then take a little of the Liquor, and an Anchovie or two, with a little b.u.t.ter, heat them together, and pour it over them, then garnish your Dish with Capers, Oranges or Limons, and serve it in very hot.

97. _To make Fritters._

Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of twelve Eggs, and six Whites, with some beaten Spice and a very little salt, make this into thick Batter with fine Flower, then boil your Lard, and dip round thin slices of Apples in this Batter, and fry them; serve them in with beaten spice and sugar.

98. _To pickle Coleflowers._

Take some white wine Vinegar and salt, with some whole Spice, boil them together very well, then put in your Coleflowers, and cover them, and let them stand upon Embers for one hour, then take them out, and when they are cold, put them into a Pot, and boil the Liquor again with more Vinegar, and when it is cold, put it to them, and keep them close from the Air.

99. _To preserve Orange or Limon Pills in thin slices in Jelly._

Take the most beautiful and thickest Rinds, and then cut them in halves, and take their Meat clean out, then boil them in several waters till a straw will run through them, then wash them in cold water, and pick them and dry them:

Then take to a Pound of these, one quart of water wherein thin slices of Pippins have been boiled, and that the water feels slippery, take to this water three pounds of Sugar, and make thereof a Syrup, then put in your Pills and scald them, and set them by till the next day, then boil them till you find that the Syrup will jelly, then lay your Pills into your Gla.s.ses, and put into your Syrup the Juice of three Oranges and one Limon; then boil it again till it be a stiff Jelly, and put it to them.

100. _To make Cakes of the Pulp of Limons, or rather the Juice of Limons._

Take out all the juice part of the Limon without breaking the little skins which hold it, then boil some Sugar to a Candy height, and put in this Juice, and stir it about, and immediately put it into a warm Stove, and put in fire twice or thrice a day; when you see that it doth Candy on the one side, then turn them out of the Gla.s.ses with a wet knife on the other upon a sleeked Paper, and then let that candy also, and put them up in a Box with Papers between them.

101. _To make good minced Pies._

Take one pound and half of Veal parboiled, and as much Suet, shred them very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them stand one hour in the Oven: