thin slices, as much as you have occasion for, flat it with your bill,
and cut off the bone ends next the chine, season it with nutmeg and
salt; take half a pound of raisins stoned, and half a pound of currans
well clean'd, mix all together, and lay a few of them at the bottom of
the dish, lay a layer of meat; and betwixt every layer lay on your
fruit, but leave some for the top; you must make a puff-paste; but lay
none in the bottom of the dish; when you have filled your pie, put in a
jill of water and a little butter, when it is baked have a caudle to
put into it.
To make the caudle, see in receipt 177.
119. MINC'D PIES _another way_.
Take a pound of the finest seam tripes you can get, a pound and a half
of currans well cleaned, two, three or four apples pared and shred very
fine, a little green lemon-peel and mace shred, a large nutmeg, a glass
of sack or brandy, (which you please) half a pound of sugar, and a
little salt, so mix them well together, and fill your patty-pans, then
stick five or six bits of candid lemon or orange in every petty-pan,
cover them, and when baked they are fit for use.
120. _To make a savoury_ CHICKEN PIE.
Take half a dozen small chickens, season them with mace, pepper and
salt, both inside and out; then take three or four veal sweet-breads,
season them with the same, and lay round them a few forc'd-meat-balls,
put in a little water and butter; take a little white sweet gravy not
over strong, shred a few oysters if you have any, and a little
lemon-peel, squeeze in a little lemon juice, not to make it sour; if
you have no oysters take the whitest of your sweet breads and boil
them, cut them small, and put them in your gravy, thicken it with a
little butter and flour; when you open the pie, if there is any fat,
skim it off, and pour the sauce over the chicken breasts; so serve it
up without lid.
121. _To roast a_ HANCH _of_ VENISON.
Take a hanch of venison and spit it, then take a little bread meal,
knead and roll it very thin, lay it over the fat part of your venison
with a paper over it, tye it round your venison, with a pack-thread; if
it be a large hanch it will take four hours roasting, and a midling
hanch three hours; keep it basting all the time you roast it; when you
dish it up put a little gravy in the dish and sweet sauce in a bason;
half an hour before you draw your venison take off the paste, baste it,
and let it be a light brown.
122. _To make sweet_ PATTEES.
Take the kidney of a loin of veal with the fat, when roasted shred it
very fine, put to it a little shred mace, nutmeg and salt, about half a
pound of currans, the juice of a lemon, and sugar to your taste, then
bake them in puff-paste; you may either fry or bake them.
They are proper for a side-dish.
123. _To make_ BEEF-ROLLS.
Cut your beef thin as for scotch collops, beat it very well, and season
it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram,
parsley, thyme, and a little onion shred small, rub them on the collops
on one side, then take long bits of beef-suet and roll in them, tying
them up with a thread; flour them well, and fry them in butter very
brown; then have ready some good gravy and stew them an hour and half,
stirring them often, and keep them covered, when they are enough take
off the threads, and put in a little flour, with a good lump of butter,
and squeeze in some lemon, then they are ready for use.
124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS.
Take five or six salt herrings, wash them very well, lay them in a
pretty quantity of water all night to take out the saltness, season
them with a little black pepper, three or four middling onions pill'd
and shred very fine lay one part of them at the bottom of the pie, and
the other at the top; to five or six herrings put in half a pound of
butter, then lay in your herrings whole, only take off the heads; make
them into a standing pie with a thin crust.
125. _How to_ COLLAR PIG.
Take a large pig that is fat, about a month old, kill and dress it, cut
off the head, cut it in two down the back and bone it, then cut it in
three or four pieces, wash it in a little water to take out the blood:
take a little milk and water just warm, put in your pig, let it lie
about a day and a night, shift it two or three times in that time to
make it white, then take it out and wipe it very well with a dry cloth,
and season it with mace, nutmeg, pepper and salt; take a little shred
of parsley and strinkle over two of the quarters, so roll them up in a
fine soft cloth, tie it up at both ends, bind it tight with a little
filletting or coarse inkle, and boil it in milk and water with a little
salt; it will take about an hour and a half boiling; when it is enough
bind it up tight in your cloth again, hang it up whilst it be cold. For
the pickle boil a little milk and water, a few bay leaves and a little
salt; when it is cold take your pig out of the cloths and put it into
the pickle; you must shift it out of your pickle two or three times to
make it white, the last pickle make strong, and put in a little whole
pepper, a pretty large handful of salt, a few bay leaves, and so keep
it for use.
126. _To_ COLLAR SALMON.
Take the side of a middling salmon, and cut off the head, take out all
the bones and the outside, season it with mace, nutmeg, pepper and
salt, roll it tight up in a cloth, boil it, and bind it up with pickle;
it will take about an hour boiling; when it is boiled bind it tight
again, when cold take it very carefully out of the cloth and bind it
about with filleting; you must not take off the filleting but as it is
eaten.
_To make_ PICKLE _to keep it in_.
Take two or three quarts of water, a jill of vinegar, a little Jamaica
pepper and whole pepper, a large handful of salt, boil them altogether,
and when it is cold put in your salmon, so keep it for use: If your
pickle don't keep you must renew it.
You may collar pike the same way.
127. _To make an_ OYSTER PIE.
Take a pint of the largest oysters you can get, clean them very well in
their own liquor, if you have not liquor enough, add to them three or
four spoonfuls of water; take the kidney of a loin of veal, cut it in
thin slices, and season it with a little pepper and salt, lay the
slices in the bottom of the dish, (but there must be no paste in the
bottom of the dish) cover them with the oysters, strow over a little of
the seasoning as you did for the veal; take the marrow of one or two
bones, lay it over your oysters and cover them with puff-paste; when it
is baked take off the lid, put into it a spoonful or two of white wine,
shake it up altogether, and serve it up.
It is proper for a side dish, either for noon or night.
128. _To butter_ CRAB _and_ LOBSTER.
Dress all the meat out of the belly and claws of your lobster, put it
into a stew-pan, with two or three spoonfuls of water, a spoonful or
two of white wine vinegar, a little pepper, shred mace, and a lump of
butter, shake it over the stove till it be very hot, but do not let it
boil, if you do it will oil; put it into your dish, and lay round it
your small claws:--it is as proper to put it in scallop shells as on a
dish.
129. _To roast a_ LOBSTER.
If your lobster be alive tie it to the spit, roast and baste it for
half an hour; if it be boiled you must put it in boiling water, and let
it have one boil, then lie it in a dripping-pan and baste it; when you
lay it upon the dish split the tail, and lay it on each side, so serve
it up with melted butter in a china cup.
130. _To make a_ QUAKING PUDDING.
Take eight eggs and beat them very well, put to them three spoonfuls of
London flour, a little salt, three jills of cream, and boil it with a
stick of cinnamon and a blade of mace; when it is cold mix it to your
eggs and flour, butter your cloth, and do not give it over much room in
your cloth; about half an hour will boil it; you must turn it in the
boiling or the flour will settle, so serve it up with a little melted
butter.
131. _A_ HUNTING PUDDING.
Take a pound of fine flour, a pound of beef-suet shred fine, three
quarters of a pound of currans well cleaned, a quartern of raisins
stoned and shred, five eggs, a little lemon-peel shred fine, half a
nutmeg grated, a jill of cream, a little salt, about two spoonfuls of
sugar, and a little brandy, so mix all well together, and tie it up
right in your cloth; it will take two hours boiling; you must have a
little white wine and butter for your sauce.
132. _A_ CALF'S-FOOT PUDDING.
Take two calf's feet, when they are clean'd boil them as you would for
eating; take out all the bones; when they are cold shred them in a
wooden bowl as small as bread crumbs; then take the crumbs of a penny
loaf, three quarters of a pound of beef suet shred fine, grate in half
a nutmeg, take half a pound of currans well washed, half a pound of
raisins stoned and shred, half a pound of sugar, six eggs, and a little
salt, mix them all together very well, with as much cream as will wet
them, so butter your cloth and tie it up tight; it will take two hours
boiling; you may if you please stick it with a little orange, and serve
it up.
133. _A_ SAGOO PUDDING.
Take three or four ounces of sagoo, and wash it in two or three waters,
set it on to boil in a pint of water, when you think it is enough take
it up, set it to cool, and take half of a candid lemon shred fine,
grate in half of a nutmeg, mix two ounces of jordan almonds blanched,
grate in three ounces of bisket if you have it, if not a few
bread-crumbs grated, a little rose-water and half a pint of cream; then
take six eggs, leave out two of the whites, beat them with a spoonful
or two of sack, put them to your sagoo, with about half a pound of
clarified butter, mix them all together, and sweeten it with fine
sugar, put in a little salt, and bake it in a dish with a little
puff-paste about the dish edge, when you serve it up you may stick a
little citron or candid orange, or any sweetmeats you please.
134. _A_ MARROW PUDDING.
Take a penny loaf, take off the outside, then cut one half in thin
slices; take the marrow of two bones, half a pound of currans well
cleaned, shred your marrow, and strinkle a little marrow and currans
over the dish; if you have not marrow enough you may add to it a little
beef-suet shred fine; take five eggs and beat them very well, put to
them three jills of milk, grate in half a nutmeg, sweeten it to your
taste, mix all together, pour it over your pudding, and save a little
marrow to strinkle over the top of your pudding; when you send it to
the oven lye a puff-paste around the dish edge.
135. _A_ CARROT PUDDING.
Take three or four clear red carrots, boil and peel them, take the red
part of the carrot, beat it very fine in a marble mortar, put to it the
crumbs of a penny loaf, six eggs, half a pound of clarified butter, two
or three spoonfuls of rose water, a little lemon-peel shred, grate in a
little nutmeg, mix them well together, bake it with a puff-paste round
your dish, and have a little white wine, butter and sugar, for the
sauce.
136. _A_ GROUND RICE PUDDING.
Take half a pound of ground rice, half cree it in a quart of milk, when
it is cold put to it five eggs well beat, a jill of cream, a little
lemon-peel shred fine, half a nutmeg grated, half a pound of butter,
and half a pound of sugar, mix them well together, put them into your
dish with a little salt, and bake it with a puff-paste round your dish;
have a little rose-water, butter and sugar to pour over it, you may
prick in it candid lemon or citron if you please.
Half of the above quantity will make a pudding for a side-dish.
137. _A_ POTATOE PUDDING.
Take three or four large potatoes, boil them as you would do for
eating, beat them with a little rose-water and a glass of sack in a
marble mortar, put to them half a pound of sugar, six eggs, half a
pound of melted butter, half a pound of currans well cleaned, a little
shred lemon-peel, and candid orange, mix altogether and serve it up.
138. _An_ APPLE PUDDING.
Take half a dozen large codlins, or pippens, roast them and take out
the pulp; take eight eggs, (leave out six of the whites) half a pound
of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp of your apples, half a pound of clarified butter, a
little lemon-peel shred fine, a handful of bread crumbs or bisket, four
ounces of candid orange or citron, and bake it with a thin paste under
it.
139. _An_ ORANGE PUDDING.
Take three large seville oranges, the clearest kind you can get, grate
off the out-rhine; take eight eggs, (leave out six of the whites) half
a pound of double refin'd sugar, beat and put it to your eggs, then
beat them both together for half an hour; take three ounces of sweet
almonds blanch'd, beat them with a spoonful or two of fair water to
keep them from oiling, half a pound of butter, melt it without water,
and the juice of two oranges, then put in the rasping of your oranges,
and mix all together; lay a thin paste over your dish and bake it, but
not in too hot an oven.
140. _An_ ORANGE PUDDING _another Way_.
Take half a pound of candid orange, cut them in thin slices, and beat
them in a marble mortar to a pulp; take six eggs, (leave out half of
the whites) half a pound of butter, and the juice of one orange; mix
them together, and sweeten it with fine powder sugar, then bake it with
thin paste under it.
141. _An_ ORANGE PUDDING _another Way_.
Take three or four seville oranges, the clearest skins you can get,
pare them very thin, boil the peel in a pretty quantity of water, shift
them two or three times in the boiling to take out the bitter taste;
when it is boiled you must beat it very fine in a marble mortar; take
ten eggs, (leave out six of the whites) three quarters of a pound of
loaf sugar, beat it and put it to your eggs, beat them together for
half an hour, put to them half a pound of melter butter, and the juice
of two or three oranges, as they are of goodness, mix all together, and
bake it with a thin paste over your dish.
This will make cheese-cakes as well as a pudding.
142. _An_ ORANGE PUDDING _another Way_.
Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting
them in the boiling to take off the bitter taste; take half a round of
long bisket, slice and scald them with a little cream, beat six eggs
and put to your bisket; take half a pound of currans, wash them clean,
grate in half a nutmeg, put in a little salt and a glass of sack, beat
all together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one separate; about three quarters of an
hour will boil them: You must have a little white wine, butter and
sugar for sauce.
143. _To make an_ ORANGE PIE.
Take half a dozen seville oranges, chip them very fine as you would do
for preserving, make a little hole in the top, and scope out all the
meat, as you would do an apple, you must boil them whilst they are
tender, and shift them two or three times to take off the bitter taste;
take six or eight apples, according as they are in bigness, pare and
slice them, and put to them part of the pulp of your oranges, and pick
out the strings and pippens, put to them half a pound of fine powder
sugar, so boil it up over a slow fire, as you would do for puffs, and
fill your oranges with it; they must be baked in a deep delf dish with
no paste under them; when you put them into your dish put under them
three quarters of a pound of fine powder sugar, put in as much water as
will wet your sugar, and put your oranges with the open side uppermost;
it will take about an hour and half baking in a slow oven; lie over
them a light puff-paste; when you dish it up take off the lid, and turn
the oranges in the pie, cut the lid in sippets, and set them at an
equal distance, to serve it up.
144. _To make a quaking_ PUDDING _another Way_.
Take a pint of cream, boil it with one stick of cinnamon, take out the
spice when it is boiled, then take the yolks of eight eggs, and four
whites, beat them very well with some sack, and mix your eggs with the
cream, a little sugar and salt, half a penny wheat loaf, a spoonful of
flour, a quarter of a pound of almonds blanch'd and beat fine, beat
them altogether, wet a thick cloth, flour it, and put it in when the
pot boils; it must boil an hour at least; melted butter, sack and sugar
is sauce for it; stick blanch'd almonds and candid orange-peel on the
top, so serve it up.
145. _To make_ PLUMB PORRIDGE.
Take two shanks of beef, and ten quarts of water, let it boil over a
slow fire till it be tender, and when the broth is strong, strain it
out, wipe the pot and put in the broth again, slice in two penny loaves
thin, cutting off the top and bottom, put some of the liquor to it,
cover it up and let it stand for a quarter of an hour, so put it into
the pot again, and let it boil a quarter of an hour, then put in four
pounds of currans, and let them boil a little; then put in two pounds
of raisins, and two pounds of prunes, let them boil till they swell;
then put in a quarter of an ounce of mace, a few cloves beat fine, mix
it with a little water, and put it into your pot; also a pound of
sugar, a little salt, a quart or better of claret, and the juice of two
or three lemons or verjuice; thicken it with sagoo instead of bread; so
put it in earthen pots, and keep it for use.
146. _To make a_ PALPATOON _of_ PIGEONS.
Take mushrooms, pallets, oysters and sweet-breads, fry them in butter,
put all these in a strong gravy, heat them over the fire, and thicken
them up with an egg and a little butter; then take six or eight
pigeons, truss them as you would for baking, season them with pepper
and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a
pound of veal cut in little bits, and a pound and a half of marrow,
beat it together in a stone mortar, after it is beat very fine, season
it with mace, pepper and salt, put in the yolks of four eggs, and two
raw eggs, mix altogether with a few bread crumbs to a paste: make the
sides and lid of your pie with it, then put your ragoo into your dish,
and lay in your pigeons with butter; an hour and a half will bake it.
147. _To fry_ CUCUMBERS _for Mutton Sauce_.
You must brown some butter in a pan, and cut six middling cucumbers,
pare and slice them, but not over thin, drain them from the water, then
put them into the pan, when they are fried brown put to them a little
pepper and salt, a lump of butter, a spoonful of vinegar, a little
shred onion, and a little gravy, not to make it too thin, so shake them
well together with a little flour.
You may lay them round your mutton, or they are proper for a side-dish.
148. _To force a_ FOWL.
Take a good fowl, pull and draw it, then slit the skin down the back,
take the flesh from the bones, and mince it very well, mix it with a
little beef-suet, shred a jill of large oysters, chop a shalot, a
little grated bread, and some sweet herbs, mix all together, season it
with nutmeg, pepper and salt, make it up with yolks of eggs, put it on
the bones and draw the skin over it, sew up the back, cut off the legs,
and put the bones as you do a fowl for boiling, tie the fowl up in a
cloth; an hour will boil it. For sauce take a few oysters, shred them,
and put them into a little gravy, with a lump of butter, a little
lemon-peel shred and a little juice, thicken it up with a little flour,
lie the fowl on the dish, and pour the sauce upon it; you may fry a
little of the forc'd-meat to lay round. Garnish your dish with lemon;
you may set it in the oven if you have convenience, only rub over it
the yolk of an egg and a few bread crumbs.
149. _To make_ STRAWBERRY _and_ RASBERRY FOOL.
Take a pint of rasberries, squeeze and strain the juice, with a
spoonful of orange water, put to the juice six ounces of fine sugar,
and boil it over the fire; then take a pint of cream and boil it, mix
them all well together, and heat them over the fire, but not to boil,
if it do it will curdle; stir it till it be cold, put it into your
bason and keep it for use.
150. _To make a_ POSSET _with_ Almonds.
Blanch and beat three quarters of a pound of almonds, so fine that they
will spread betwixt your fingers like butter, put in water as you beat
them to keep them for oiling; take a pint of sack, cherry or gooseberry
wine, and sweeten it to your taste with double refin'd sugar, make it
boiling hot; take the almonds, put to them a little water, and boil the
wine and almonds together; take the yolks of four eggs, and beat them
very well, put to them three or four spoonfuls of wine, then put it
into your pan by degrees, stirring it all the while; when it begins to
thicken take it off, and stir it a little, put it into a china dish,
and serve it up.
151. _To make_ DUTCH-BEEF.
Take the lean part of a buttock of beef raw, rub it well with brown
sugar all over, and let it lie in a pan or tray two or three hours,
turning it three or four times, then salt it with common salt, and two
ounces of saltpetre; let it lie a fortnight, turning it every day, then
roll it very straight, and put it into a cheese press day and night,
then take off the cloth and hang it up to dry in the chimney; when you
boil it let it be boiled very well, it will cut in shivers like dutch
beef.
You may do a leg of mutton the same way.
152. _To make_ PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or fat,
put to every pound of lean meat a pound of beef-suet, pick'd from the
skins, shred the meat and suet separate and very fine, mix them well
together, add a large handful of green sage shred very small; season it
with pepper and salt, mix it well, press it down hard in an earthen
pot, and keep it for use.--When you use them roll them up with as much
egg as will make them roll smooth; in rolling them up make them about
the length of your fingers, and as thick as two fingers; fry them in
butter, which must be boiled before you can put them in, and keep them
rolling about in the pan; when they are fried through they are enough.
153. _To make an_ AMBLET _of_ COCKLES.
Take four whites and two yolks of eggs, a pint of cream, a little
flour, a nutmeg grated, a little salt, and a jill of cockles, mix all
together, and fry it brown.
This is proper for a side-dish either for noon or night.
154. _To make a common quaking_ PUDDING.
Take five eggs, beat them well with a little salt, put in three
spoonfuls of fine flour, take a pint of new milk and beat them well
together, then take a cloth, butter and flour it, but do not give it
over much room in the cloth; an hour will boil it, give it a turn every
now and then at the first putting in, or else the meal will settle to
the bottom; have a little plain butter for sauce, and serve it up.
155. _To make a boil'd_ TANSEY.
Take an old penny loaf, cut off the out crust, slice it thin, put to it
as much hot cream as will wet it, six eggs well beaten, a little shred
lemon-peel, grate in a little nutmeg, and a little salt; green it as
you did your baked tansey, so tie it up in a cloth and boil it; it will
take an hour and a quarter boiling; when you dish it up stick it with
candid orange and lay a Seville orange cut in quarters round the dish;
serve it up with melted butter.
156. _A_ TANSEY _another Way_.
Take an old penny loaf, cut off the out crust, slice it very thin, and
put to it as much hot milk as will wet it; take six eggs, beat them
very well, grate in half a nutmeg, a little shred lemon-peel, half a
pound of clarified butter, half a pound of sugar, and a little salt;
mix them well together. _To green your tansey_, Take a handful or two
of spinage, a handful of tansey, and a handful or sorrel, clean them
and beat them in a marble mortar, or grind it as you would do
greensauce, strain it through a linen cloth into a bason, and put into
your tansey as much of the juice as will green it, pour over the sauce
a little white wine, butter and sugar; lay a rim of paste round your
dish and bake it; when you serve it up cut a Seville orange in
quarters, and lay it round the edge of the dish.
157. _To make_ RICE PANCAKES.
Take half a pound of rice, wash and pick it clean, cree it in fair
water till it be a jelly, when it is cold take a pint of cream and the
yolks of four eggs, beat them very well together, and put them into the
rice, with grated nutmeg and some salt, then put in half a pound of
butter, and as much flour as will make it thick enough to fry, with as
little butter as you can.
158. _To make_ FRUIT FRITTERS.
Take a penny loaf, cut off the out crust, slice it, put to it as much
hot milk as will wet it, beat five or six eggs, put to them a quarter
of a pound of currans well cleaned, and a little candid orange shred
fine, so mix them well together, drop them with a spoon into a stew-pan
in clarified butter; have a little white wine, butter and sugar for
your sauce, put it into a china bason, lay your fritters round, grate a
little sugar over them, and serve them up.
159. _To make_ WHITE PUDDINGS _in Skins_.