The Queen-like Closet or Rich Cabinet Part 26

Parboil either of these Fowls and throw them into a pail of fair Water, for that taketh away the Rankness, then rost them half, and take them from the fire, and put sweet herbs in the bellies of them, and stick the Brests with Cloaves, then put them in a Pipkin with two or three ladles full of Mutton broth, very strong of the Meat, a blade of whole Mace, two or three little Onions minced small; thicken it with a Toast of Houshold bread, and put in a little b.u.t.ter, then put in a little Verjuice, so take it up and serve it.

157. _To boil Chickens or Pigeons with Goosberries or Grapes._

Boil them with Mutton Broth and white Wine, with a blade of Mace and a little Salt, and let their bellies be filled with sweet herbs, when they are tender thicken the Broth with a piece of Manchet, and the yolks of two hard Eggs, strained with some of the Broth, and put it into a deep Dish with some Verjuice and b.u.t.ter and Sugar, then having Goosberries or Grapes tenderly scalded, put them into it, then lay your Chickens or Pigeons into a Dish, and pour the Sauce over them, and serve them in.

158. _A made Dish of Rabbits Livers._

Take six Livers and chop them fine with sweet herbs and the yolks of two hard Eggs, season it with beaten Spice, and Salt, and put in some plumped Currans, and a little melted b.u.t.ter, so mix them very well together, and having some Paste ready rouled thin, make it into little Pasties and fry them, strew Sugar over them and serve them.

159. _To make a Florentine with the Brawn of a Capon, or the Kidney of Veal._

Mince any of these with sweet Herbs, then put in parboiled Currans, and Dates minced small, and a little Orange or Limon Pill which is Candied shred small, season it with beaten Spice and Sugar, then take the yolks of two hard Eggs and bruise them with a little Cream, a piece of a short Cake grated, and Marrow cut in short pieces, mix all these together with the forenamed Meat, and put in a little Salt and a little Rosewater, and bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over it.

160. _A Friday Pie without Fish or Flesh._

Wash a good quant.i.ty of green Beets, and pluck out the middle string, then chop them small, with two or three ripe Apples well relished, season it with Pepper, Salt, and Ginger, then add to it some Currans, and having your Pie ready, and b.u.t.ter in the bottom, put in these herbs, and with them a little Sugar, then put b.u.t.ter on the top, and close and bake it, then cut it up, and put in the juice of a Limon and Sugar.

161. _To make Umble Pies._

Boil them very tender, and mince them very small with Beef Suet and Marrow then season it with beaten Spice and Salt, Rosewater and Sugar and a little Sack, so put it into your Paste with Currans and Dates.

162. _To bake Chickens with Grapes._

Scald your Chickens and truss them, and season them with Pepper, Salt and Nutmeg, and having your Pie ready, and b.u.t.ter laid in the bottom, put in your Chickens, and then more b.u.t.ter, and bake them with a thin Lid on your Pie, and when it is baked, put in Grapes scalded tender, Verjuice, Nutmeg, b.u.t.ter and Sugar, and the Juice of an Orange; so serve it in.

163. _To make a good Quince-Pie._

Take your fairest Quinces and Coddle them until a straw will run through them, then core them and pare them, then take their weight in fine Sugar, and stuff them full of Sugar, then having your Pie ready, lay in your Quinces, and strew the rest of your Sugar over them, and put in some whole Cloves and Cinamon, then close it, and bake it; you must let it stand in the Oven four or five hours; serve it in cold and strew on Sugar.

164. _To make Tarts of Pippins._

Having some Puff-Past ready in a Dish or Pan, lay in some preserved Pippins which have Orange Pill in them, and the Juice of Orange or Limon, so close them and bake them a little.

165. _To make a good pie of Beef._

Take the b.u.t.tock of a fat Oxe, slice it thin, mince it small and beat it in a Mortar to a Paste, then lard it very well with Lard, and season it with beaten Spice, then make your Pie, and put it in with some b.u.t.ter and Claret Wine, and so bake it well, and serve it in cold with Mustard and Sugar, and garnish it with Bay-leaves.

166. _To bake a Swan._

Scald it and take out the bones, and parboil it, then season it very well with Pepper, Salt and Ginger, then lard it, and put it in a deep Coffin of Rye Paste with store of b.u.t.ter, close it and bake it very well, and when it is baked, fill up the Vent-hole with melted b.u.t.ter, and so keep it; serve it in as you do the Beef-Pie.

167. _To bake a Turkey or Capon._

Bone the Turkey but not the Capon, parboil them, and stick Cloves on their brests, lard them and season them well with Pepper and Salt, and put them in a deep Coffin with good store of b.u.t.ter, and close your Pie, and bake it, and soak it very well; when it is baked, fill it up with melted b.u.t.ter, and when it is quite cold, serve it in and eat it with Mustard and Sugar: garnish it with Bay Leaves.

168. _To make Fritters._

Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites of two, with a little fine Flower to make it into a thick Batter, put in also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and a spoonful of Sack, and a little strong Ale; mingle all these very well, and beat them well, and fry them in very hot Lard, and serve them in with beaten Spice and fine Sugar.

169. _To bake Woodc.o.c.ks, Black-birds Sparrows or Larks._

Truss and parboil them, then season them with Pepper and Salt, and put them into a Pie with good store of b.u.t.ter, and so bake them, then fill them up with b.u.t.ter.

170. _To bake a Goose._

Bone your Goose and parboil it, and season it with Pepper and Salt, and lay it into a deep Coffin with good store of b.u.t.ter top and bottom, then bake it very well, and when it is baked, fill up the pie at the Vent-hole with melted b.u.t.ter, and so serve it in with Mustard and Sugar and Bay-Leaves.

171. _To make Pancakes so crisp as you may set them upright._

Make a dozen or a score of them in a little Frying-pan, no bigger than a Sawcer, then boil them in Lard, and they will look as yellow as Gold, and eat very well.

172. _To make blanched Manchet._

Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated, one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar, work it stiff like a Pudding, then fry it in a very little frying-pan, that it may be thick.

Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew Sugar on it and serve it in.

173. _To make a sierced Pudding._

Mince a Leg of Mutton with sweet herbs, and some Suet, make it very fine, then put in grated Bread, minced Dates, Currans, Raisins of the Sun stoned, a little preserved Orange or Limon, and a few Coriander seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with Cream and raw Eggs wrought together like a Paste, and bake it, and put for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a little b.u.t.ter heat together, when you serve it in, stick it with Almonds and Rosemary; you may boil it also if you please, or rost some of in a Lambs Cawl.

174. _To make a Fricasie of Eggs._

Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then take thin slices of Pomewater Apple, and fry them well with sweet b.u.t.ter; when they are enough, take them up, and cleanse your pan, then put in more b.u.t.ter and make it hot, and put in half your Eggs and fry them; then when the one side is fryed lay your Apples all over the side which is not fryed, then pour in the rest of your Eggs, and then turn it and fry the other side, then serve it in with the Juice of an Orange and b.u.t.ter, and Sugar.

175. _To make a_ Cambridge_-Pudding._

Take grated bread searced through a Cullender, then mix it with fine Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little salt, sugar and rosewater, warm Cream and Eggs, with half their Whites; mould all these together with a little Yest, and make it up into a Loaf, but when you have made it in two parts, ready to clap together, make a deep hole in the one, and put in b.u.t.ter, then clap on the other, and close it well together, then b.u.t.ter a Cloth and tie it up hard, and put it into water which boiles apace, then serve it in with Sack, b.u.t.ter and Sugar.

You may bake it if you please in a baking-pan.