The Queen-like Closet or Rich Cabinet Part 27

176. _To make a Pudding of Goose Blood._

Save the blood of a Goose, and strain it, then put in fine Oatmeal steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some Eggs, and beat all these together very well, then boil them how you do like, either in a b.u.t.tered Cloth or in Skins, or rost it within the Neck of the Goose.

177. _To make Liver Puddings._

Take a Hogs Liver boiled and cold, grate it like Bread, then take new Milk and the Fat of a Hog minced fine, put it to the Bread and the Liver, and divide it into two parts, then dry herbs or other if you can minced fine, and put the Herbs into one part with beaten Spice, Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins and boil them.

To the other part put preserved Barberries, diced Dates, Currans, beaten Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well together, and fill the Skins and boil them.

178. _To make a Chiveridge Pudding._

Take the fattest Guts of your Hog clean scoured, then fluff them with beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater, Sugar, and two or three Eggs to make it slide; so fill them, tie them up like Puddings and boil them; when they are enough serve them.

179. _To make Rice Puddings in Skins._

Take two quarts of Milk and put therein as it is yet cold, two good handfuls of Rice clean picked and washed, set it over a slow fire and stir it often, but gently; when you perceive it to swell, let it boil apace till it be tender and very thick, then take it from the fire, and when it is cold, put in six Eggs well beaten, some Rosewater and Sugar, beaten Spice and a little Salt, preserved Barberries and Dates minced small, some Marrow and Citron Pill; mingle them well together and fill your Skins, and boil them.

180. _To make a stewed Pudding._

Take the yolks of three Eggs and one White, six spoonfuls of sweet Cream, a little beaten spice, and a quarter of a pound of Sewet minced fine, a quarter of a pound of Currans, and a little grated bread, Rosewater, Sugar and Salt; mingle them well together, and wrap them up in little pieces of the Cawl of Veal, and fasten them with a little stick, and tie each end with a stick, you may put four in one dish, then take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, three or four blades of large Mace, and one Ounce of Sugar, make this to boil over a Chafingdish of Coals, then put in your Puddings, and when they boil, cover them with another Dish, but turn them sometimes, and when you see that they are enough, take your Puddings and lay them in a warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and b.u.t.ter, and pour over them; garnish your Dish with Limon and Barberries.

181. _To make a_ Suss.e.x _Pudding._

Take a little cold Cream, b.u.t.ter and Flower, with some beaten Spice, Eggs, and a little Salt, make them into a stiff Paste, then make it up in a round Ball, and as you mold it, put in a great piece of b.u.t.ter in the middle; and so tye it hard up in a b.u.t.tered Cloth, and put it into boiling water, and let it boil apace till it be enough, then serve it in, and garnish your dish with Barberries; when it is at the Table cut it open at the top, and there will be as it were a Pound of b.u.t.ter, then put Rosewater and Sugar into it, and so eat it.

In some of this like Paste you may wrap great Apples, being pared whole, in one piece of thin Paste, and so close it round the Apple, and throw them into boiling water, and let them boil till they are enough, you may also put some green Goosberries into some, and when either of these are boiled, cut them open and put in Rosewater b.u.t.ter and Sugar.

182. _To make_ French _Puffs._

Take Spinage Parsley and Endive, with a little Winter savory, and wash them, and mince them very fine; season them with Nutmeg, Ginger and Sugar, season them with Eggs, and put in a little Salt, then cut a Limon into thin round slices, and upon every slice of Limon lay one spoonful of it.

Then fry them, and serve them in upon some Sippets, and pour over them Sack, Sugar and b.u.t.ter.

183. _To make Apple Puffs._

Take a Pomewater, or any other Apple that is not hard or harsh in taste, mince it with a few Raisins of the Sun stoned, then wet them with Eggs, and beat them together with the back of a Spoon, season them with Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a Spoon into hot b.u.t.ter, and fry them, then serve them in with the juice of an Orange and a little Sugar and b.u.t.ter.

184. _To make Kickshaws, to bake or fry in what shape you please._

Take some Puff-paste and roul it thin, if you have Moulds work it upon them with preserved Pippins, and so close them, and fry or bake them, but when you have closed them you must dip them in the yolks of Eggs, and that will keep all in; fill some with Goosberries, Rasberries, Curd, Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing what you like best, either of them being seasoned before you put them in according to your mind, and when they are baked or fryed, strew Sugar on them, and serve them in.

185. _To make an_ Italian _Pudding._

Take a penny white loaf and pare off the crust, then cut it like Dice, then take some Beef Suet shred small, and half a pound of Raisins of the Sun stoned, with as many Currans, mingle them together and season them with beaten Spice and a little Salt, wet them with four Eggs, and stir them gently for fear of breaking the Bread, then put it in a dish with a little Cream and Rosewater and Sugar, then put in some Marrow and Dates, and so b.u.t.ter a dish and bake it, then strew on Sugar and serve it.

186. _To hash Calves Tongues._

Boil them tender and pill them, then lard them with Limon Pill, and lard them also with fat Bacon, then lay them to the Fire and half rost them; then put them in a Pipkin with Claret Wine, whole Spice and sliced Limon, and a few Caraway Seeds, a little Rosemary and a little Salt, boil all together and serve them in upon Toasts. Thus you may do with Sheeps Tongues also.

187. _To boil a Capon._

Take strong Mutton Broth, and truss a Capon, and boil him in it with some Marrow and a little Salt in a Pipkin, when it is tender, then put in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates stoned and sliced, Potato Roots boiled and blanched, large Mace and Nutmeg sliced, boil all these together with a quarter of a pint of Verjuyce, then dish the Capon, and add to the Broth the yolks of six Eggs beaten with Sack, and so serve it; garnish dish with several sorts of Candied Pills and Preserved Barberries, and sliced Limon with Sugar upon every slice.

188. _To boil a Capon with Rice._

Truss your Capon and boil him in water and salt, then take a quarter of a pound of Rice, first boiled in Milk, and put in with some whole Spice and a little Salt, when it is almost enough put in a little Rosewater, and half a pound of Almonds blanched and beaten, strain them in, and put in some Cream and Sugar, then when your Capon is enough, lay it in a dish, and pour the Broth thereon; garnish your Dish as you please, and serve it in.

189. _To boil a Capon with Pippins._

Parboil your capon after it is trussed, then put it into a pipkin with Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine, a little Nutmeg and Dates stoned and sliced, then put in a quarter of a pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and a little water, and put them in, then lay your Capon into a Dish, and lay some Naples Biskets for Sippets, then bruise the yolks of eight hard Eggs and put into your Broth, with a little Sack, and pour it over your Capon; Garnish your Dish and serve it in.

190. _To boil Chickens with Lettuce the very best way._

Parboil your Chickens and cut them in Quarters, and put them into a Pipkin with some Mutton Broth, and two or three sweet Breads of Veal, and some Marrow, and some Cloves, and a little Salt, and a little Limon Pill; then take good store of hard Lettuce, cut them in halves and wash them, and put them in; then put in b.u.t.ter and Sack and white Wine, with a little Mace and Nutmeg, and sliced Dates, let all these stew upon the Fire, and when they be enough, serve them in with Toasts of white Bread for Sippets; Garnish the Dish with Limon and Barberies, and what else you please; thus you may do Pigeons.

190. [Transcriber's Note: so numbered in original] _To boil a Rabbit with Grapes or with Goosberries._

Truss your Rabbit whole, and boil it in some Mutton Broth till it be tender;

Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put these to the Rabbit with some large Mace; a f.a.got of sweet Herbs and a little Salt and some b.u.t.ter, let them boil together a while, then take your Rabbet and lay it in a Dish and some Sippets, then lay over it some Grapes or Goosberries, scalded with Sugar, and pour your Broth over it.

191. _To boil a Rabbit with Claret Wine._

Boil a Rabbet as before, then slice Onions and a Carrot root, a few Currans and a f.a.got of sweet herbs, and a little Salt, minced Parsley, Barberries picked, large Mace, Nutmeg and Ginger, put all these into a Pipkin with the Rabbet, half a Pound of b.u.t.ter, and a Pint of Claret Wine, and let them boil together till it be enough, then serve it upon Sippets.

192. _To boil a wild Duck._

Truss and parboil it, then half rost it, then carve it, and save the Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in b.u.t.ter and sugar, and serve it in upon Sippets.