creed put it into a cullinder to drain; take a penny loaf, cut off the
out crust, then cut it in thin slices, scald it in a little milk, but
do not make it over wet; take six eggs and beat them very well, a pound
of currans well cleaned, a pound of beef-suet shred fine, two or three
spoonfuls of rose-water, half a pound of powder sugar, a little salt, a
quarter of an ounce of mace, a large nutmeg grated, and a small stick
of cinnamon; beat them together, mix them very well, and put them into
the skins; if you find it be too thick put to it a little cream; you
may boil them near half an hour, it will make them keep the better.
160. _To make_ BLACK PUDDINGS.
Take two quarts of whole oatmeal, pick it and half boil it, give it
room in your cloth, (you must do it the day before you use it) put it
into the blood while it is warm, with a handful of salt, stir it very
well, beat eight or nine eggs in about a pint of cream, and a quart of
bread-crumbs, a handful or two of maslin meal dress'd through a
hair-sieve, if you have it, if not put in wheat flour; to this quantity
you may put an ounce of Jamaica pepper, and ounce of black pepper, a
large nutmeg, and a little more salt, sweet-marjoram and thyme, if they
be green shred them fine, if dry rub them to powder, mix them well
together, and if it be too thick put to it a little milk; take four
pounds of beef-suet, and four pounds of lard, skin and cut it it think
pieces, put it into your blood by handfuls, as you fill your puddings;
when they are filled and tied prick them with a pin, it will keep them
from bursting in the boiling; (you must boil them twice) cover them
close and it will make them black.
161. _An_ ORANGE PUDDING _another Way_.
Take two Seville oranges, the largest and cleanest you can get, grate
off the outer skin with a clean grater; take eight eggs, (leave out two
of the whites) half a pound of loaf sugar, beat it very fine, put it to
your eggs, and beat them for an hour, put to them half a pound of
clarified butter, and four ounces of almonds blanch'd, and heat them
with a little rose-water; put in the juice of the oranges, but mind you
don't put in the pippens, and mix together; bake it with a thin paste
over the bottom of the dish. It must be baked in a slow oven.
162. _To make_ APPLE FRITTERS.
Take four eggs and beat them very well, put to them four spoonfuls of
fine flour, a little milk, about a quarter of a pound of sugar, a
little nutmeg and salt, so beat them very well together; you must not
make it very thin, if you do it will not stick to the apple; take a
middling apple and pare it, cut out the core, and cut the rest in round
slices about the thickness of a shilling; (you may take out the core
after you have cut it with your thimble) have ready a little lard in a
stew-pan, or any other deep pan; then take your apple every slice
single, and dip it into your bladder, let your lard be very hot, so
drop them in; you must keep them turning whilst enough, and mind that
they be not over brown; as you take them out lay them on a pewter dish
before the fire whilst you have done; have a little white wine, butter
and sugar for the sauce; grate over them a little loaf sugar, and serve
them up.
163. _To make an_ HERB PUDDING.
Take a good quantity of spinage and parsley, a little sorrel and mild
thyme, put to them a handful of great oatmeal creed, shred them
together till they be very small, put to them a pound of currans, well
washed and cleaned, four eggs well beaten in a jill of good cream; if
you wou'd have it sweet, put in a quarter of a pound of sugar, a little
nutmeg, a little salt, and a handful of grated bread; then meal your
cloth and tie it close before you put it in to boil; it will take as
much boiling as a piece of beef.
164. _To make a_ PUDDING _for a_ HARE.
Take the liver and chop it small with some thyme, parsley, suet, crumbs
of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat
bacon and lemon-peel; you must make the composition very stiff, lest it
should dissolve, and you lose your pudding.
165. _To make a_ BREAD PUDDING.
Take three jills of milk, when boiled, take a penny loaf sliced thin,
cut off the out crust, put on the boiling milk, let it stand close
covered till it be cold, and beat it very well till all the lumps be
broke; take five eggs beat very well, grate in a little nutmeg, shred
some lemon-peel, and a quarter of a pound of butter or beef-suet, with
as much sugar as will sweeten it; and currans as many as you please;
let them be well cleaned; so put them into your dish, and bake or boil
it.
166. _To make_ CLARE PANCAKES.
Take five or six eggs, and beat them very well with a little salt, put
to them two or three spoonfuls of cream, a spoonful of fine flour, mix
it with a little cream; take your clare and wash it very clean, wipe it
with a cloth, put your eggs into a pan, just to cover your pan bottom,
lay the clare in leaf by leaf, whilst you have covered your pan all
over; take a spoon, and pour over every leaf till they are all covered;
when it is done lay the brown side upwards, and serve it up.
167. _To make a_ LIVER PUDDING.
Take a pound of grated bread, a pound of currans, a pound and a half of
marrow and suet together cut small, three quarters of a pound of sugar,
half an ounce of cinnamon, a quarter of an ounce of mace, a pint of
grated liver, and some salt, mix all together; take twelve eggs, (leave
out half of the whites) beat them well, put to them a pint of cream,
make the eggs and cream warm, then put it to the pudding, stuff and
stir it well together, so fill them in skins; put to them a few
blanch'd almonds shred fine, and a spoonful or two of rose-water, so
keep them for use.
168. _To make_ OATMEAL FRITTERS.
Boil a quart of new milk, steep a pint of fine flour or oatmeal in it
ten or twelve hours, then beat four eggs in a little milk, so much as
will make like thick blatter, drop them in by spoonfuls into fresh
butter, a spoonful of butter in a cake, and grate sugar over them; have
sack, butter and sugar for sauce.
169. _To make_ APPLE DUMPLINGS.
Take half a dozen codlins, or any other good apples, pare and core
them, make a little cold butter paste, and roll it up about the
thickness of your finger, so lap around every apple, and tie them
single in a fine cloth, boil them in a little salt and water, and let
the water boil before you put them in; half an hour will boil them; you
must have for sauce a little white wine and butter; grate some sugar
round the dish, and serve them up.
170. _To make_ HERB DUMPLINGS.
Take a penny loaf, cut off the out crust, and the rest in slices, put
to it as much hot milk as will just wet it, take the yolks and whites
of six eggs, beat them with two spoonfuls of powder sugar, half a
nutmeg, and a little salt, so put it to your bread; take half a pound
of currans well cleaned, put them to your eggs, then take a handful of
the mildest herbs you can get, gather them so equal that the taste of
one be not above the other, wash and chop them very small, put as many
of them in as will make a deep green, (don't put any parsley among
them, nor any other strong herb) so mix them all together, and boil
them in a cloth, make them about the bigness of middling apples; about
half an hour will boil them; put them into your dish, and have a little
candid orange, white wine, butter and sugar for sauce, so serve them
up.
171. _To make_ MARROW TARTS.
To a quart of cream put the yolks of twelve eggs, half a pound of
sugar, some beaten mace and cinnamon, a little salt and some sack, set
it on the fire with half a pound of biskets, as much marrow, a little
orange-peel and lemon-peel; stir it on the fire till it becomes thick,
and when it is cold put it into a dish with puff-paste, then bake it
gently in a slow oven.
172. _To make_ PLAIN FRUIT DUMPLINGS.
Take as much flour as you would have dumplings in quantity, put it to a
spoonful of sugar, a little salt, a little nutmeg, a spoonful of light
yeast, and half a pound of currans well washed and cleaned, so knead
them the stiffness you do a common dumpling, you must have white wine,
sugar and butter for sauce; you may boil them either in a cloth or
without; so serve them up.
173. _To make_ OYSTER LOAVES.
Take half a dozen French loaves, rasp them and make a hole at the top,
take out all the crumbs and fry them in butter till they be crisp; when
your oysters are stewed, put them into your loaves, cover them up
before the fire to keep hot whilst you want them; so serve them up.
They are proper either for a side-dish or mid-dish.
You may make cockle loaves or mushroom-loaves the same way.
174. _To make a_ GOOSEBERRY PUDDING.
Take a quart of green gooseberries, pick, coddle, bruise and rub them
through a hair-sieve to take out the pulp; take six spoonfuls of the
pulp, six eggs, three quarters of a pound of sugar, half a pound of
clarified butter, a little lemon-peel shred fine, a handful of
bread-crumbs or bisket, a spoonful of rose-water or orange-flower
water; mix these well together, and bake it with paste round the dish;
you may add sweetmeats if you please.
175. _To make an_ EEL PIE.
Case and clean the eels, season them with a little nutmeg, pepper and
salt, cut them in long pieces; you must make your pie with hot butter
paste, let it be oval with a thin crust; lay in your eels length way,
putting over them a little fresh butter; so bake them.
Eel pies are good, and eat very well with currans, but if you put in
currans you must not use any black pepper, but a little Jamaica pepper.
176. _To make a_ TURBOT-HEAD PIE.
Take a middling turbot-head, pretty well cut off, wash it clean, take
out the gills, season it pretty well with mace, pepper and salt, so put
it into a deep dish with half a pound of butter, cover it with a light
puff-paste, but lay none in the bottom; when it is baked take out the
liquor and the butter that it was baked in, put it into a sauce-pan
with a lump of fresh butter and flour to thicken it, with an anchovy
and a glass of white wine, so pour it into your pie again over the
fish; you may lie round half a dozen yolks of eggs at an equal
distance; when you have cut off the lid, lie it in sippets round your
disk, and serve it up.
177. _To make a Caudle for a sweet_ VEAL PIE.
Take about a jill of white wine and verjuice mixed, make it very hot,
beat the yolk of an egg very well, and then mix them together as you
would do mull'd ale; you must sweeten it very well, because there is no
sugar in the pie.
This caudle will do for any other sort of pie that is sweet.
178. _To make_ SWEET-MEAT TARTS.
Make a little shell-paste, roll it, and line your tins, prick them in
the inside, and so bake them; when you serve 'em up put in any sort of
sweet-meats, what you please.
You may have a different sort every day, do but keep your shells bak'd
by you.
179. _To make_ ORANGE TARTS.
Take two or three Seville oranges and boil them, shift them in the
boiling to take out the bitter, cut them in two, take out the pippens,
and cut them in slices; they must be baked in crisp paste; when you
fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a
pound will sweeten a dozen of small tins, if you do not put in too much
orange) bake them in a slow oven, and ice them over.
180. _To make a_ TANSEY _another Way_.
Take a pint of cream, some biskets without seeds, two or three
spoonfuls of fine flour, nine eggs, leaving out two of the whites, some
nutmeg, and orange-flower water, a little juice of tansey and spinage,
put it into a pan till it be pretty thick, then fry or bake it, if
fried take care that you do not let it be over-brown. Garnish with
orange and sugar, so serve it up.
181. _A good_ PASTE _for_ TARTS.
Take a pint of flour, and rub a quarter of a pound of butter into it,
beat two eggs with a spoonful of double-refin'd sugar, and two or three
spoonfuls of cream to make it into paste; work it as little as you can,
roll it out thin; butter your tins, dust on some flour, then lay in
your paste, and do not fill them too full.
182. _To make_ TRANSPARENT TARTS.
Take a pound of flour well dried, beat one egg till it be very thin,
then melt almost three quarters of a pound of butter without salt, and
let it be cold enough to mix with an egg, then put it into the flour
and make your paste, roll it very thin, when you are setting them into
the oven wet them over with a little fair water, and grate a little
sugar; if you bake them rightly they will be very nice.
183. _To make a_ SHELL PASTE.
Take half a pound of fine flour, and a quarter of a pound of butter,
the yolks of two eggs and one white, two ounces of sugar finely sifted,
mix all these together with a little water, and roll it very thin
whilst you can see through it; when you lid your tarts prick them to
keep them from blistering; make sure to roll them even, and when you
bake them ice them.
184. _To make_ PASTE _for_ TARTS.
Take the yolks of five or six eggs, just as you would have paste in
quantity; to the yolks of eggs put a pound of butter, work the butter
with your hands whilst it take up all the eggs, then take some London
flour and work it with your butter whilst it comes to a paste, put in
about two spoonfuls of loaf sugar beat and sifted, and about half a
jill of water; when you have wrought it well together it is fit for
use.
This is a paste that seldom runs if it be even roll'd; roll it thin but
let your lids be thiner than your bottoms; when you have made your
tarts, prick them over with a pin to keep it from blistering; when you
are going to put them into the oven, wet them over with a feather dipt
in fair water, and grate over them a little double-refined loaf sugar,
it will ice them; but don't let them be bak'd in a hot oven.
185. _A short_ PASTE _for_ TARTS.
Take a pound of wheat-flour, and rub it very small, three quarters of a
pound of butter, rub it as small as the flour, put to it three
spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs,
and beat them very well; put to them a spoonful or two of rose-water,
and work them into a paste, then roll them thin, and ice them as you
did the other if you please, and bake 'em in a slow oven.
186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE.
Take a quarter of a peck of fine flour, or as much as you think you
have occasion for, and to every quartern of flour put a pound and a
quarter of butter, break the third part of your butter into the flour;
then take the whites of three or four eggs, beat them very well to a
froth, and put to them as much water as will knead the meal; do not
knead it over stiff, so then roll it in the rest of your butter; you
must roll it five or six times over at least, and strinkle a little
flour over your butter every time you roll it up, lap it up the cross
way, and it will be fit for use.
187. _To make a Paste for a_ STANDING PIE.
Take a quartern of flour or more if you have occasion, and to every
quartern of flour put a pound of butter, and a little salt, knead it
with boiling water, then work it very well, and let it lie whilst it is
cold.
This paste is good enough for a goose pie, or any other standing-pie.
188. _A light Paste for a_ DISH PIE.
Take a quartern of flour, and break into it a pound of butter in large
pieces, knead it very stiff, handle it as lightly as you can, and roll
it once or twice, then it is fit for use.
189. _To make_ CHEESE CAKES.
Take a gallon of new milk, make of it a tender curd, wring the whey
from it, put it into a bason, and break three quarters of a pound of
butter into the curd, then with a clean hand work the butter and curd
together till all the butter be melted, and rub it in a hair-sieve with
the back of spoon till all be through; then take six eggs, beat them
with a few spoonfuls of rose-water or sack, put it into your curd with
half a pound of fine sugar and a nutmeg grated; mix them all together
with a little salt, some currans and almonds; then make up your paste
of fine flour, with cold butter and a little sugar; roll your paste
very thin, fill your tins with the curd, and set them in an oven, when
they are almost enough take them out, then take a quarter of a pound of
butter, with a little rose-water, and part of a half pound of sugar,
let it stand on the coals till the butter be melted, then pour into
each cake some of it, set them in the oven again till they be brown, so
keep them for use.
190. _To make_ GOOFER WAFERS.
Take a pound of fine flour and six eggs, beat them very well, put to
them about a jill of milk, mix it well with the flour, put in half a
pound of clarified butter, half a pound of powder sugar, half of a
nutmeg, and a little salt; you may add to it two or three spoonfuls of
cream; then take your goofer-irons and put them into the fire to heat,
when they are hot rub them over the first time with a little butter in
a cloth, put your batter into one side of your goofer-irons, put them
into the fire, and keep turning the irons every now and then; (if your
irons be too hot they burn soon) make them a day or two before you use
them, only set them down before the fire on a pewter dish before you
serve them up; have a little white wine and butter for your sauce,
grating some sugar over them.
191. _To make common_ CURD CHEESE CAKES.
Take a pennyworth of curds, mix them with a little cream, beat four
eggs, put to them six ounces of clarified butter, a quarter of a pound
of sugar, half a pound of currans well wash'd, and a little lemon-peel
shred, a little nutmeg, a spoonful of rose-water or brandy, whether you
please, and a little salt, mix altogether, and bake them in small petty
pans.
192. CHEESE CAKES _without_ CURRANS.
Take five quarts of new milk, run it to a tender curd, then hang it in
a cloth to drain, rub into them a pound of butter that is well washed
in rose-water, put to it the yolks of seven or eight eggs, and two of
the whites; season it with cinnamon, nutmeg and sugar.
193. _To make a_ CURD PUDDING.
Take three quarts of new milk, put to it a little erning, as much as
will break it when it is scumm'd break it down with your hand, and when
it is drained grind it with a mustard ball in a bowl, or beat it in a
marble-mortar; then take half a pound of butter and six eggs, leaving
out three of the whites; beat the eggs well, and put them into the
curds and butter, grate in half a nutmeg, a little lemon-peel shred
fine, and salt, sweeten it to your taste, beat them all together, and
bake them in little petty-pans with fast bottoms; a quarter of an hour
will bake them; you must butter the tins very well before you put them
in; when you dish them up you must lay them the wrong side upwards on
the dish, and stick them with either blanch'd almonds, candid orange,
or citron cut in long bits, and grate a little loaf sugar over them.
194. _To make a_ SLIPCOAT CHEESE.
Take five quarts of new-milk, a quart of cream, and a quart of water,
boil your water, then put your cream to it; when your milk is new-milk
warm put in your erning, take your curd into the strainer, break it as
little as you can, and let it drain, then put it into your vat, press
it by degrees, and lay it in grass.
195. _To make_ CREAM CHEESE.
Take three quarts of new-milk, one quart of cream, and a spoonful of
erning, put them together, let it stand till it come to the hardness of
a strong jelly, then put it into the mould, shifting it often into dry
cloths, lay the weight of three pounds upon it, and about two hours
after you may lay six or seven pounds upon it; turn it often into dry
cloths till night, then take the weight off, and let it lie in the
mould without weight and cloth till morning, and when it is so dry that
it doth not wet a cloth, keep it in greens till fit for use; if you
please you may put a little salt into it.
196. _To make_ PIKE _eat like_ STURGEON.
Take the thick part of a large pike and scale it, set on two quarts of
water to boil it in, put in a jill of vinegar, a large handful of salt,
and when it boils put in your pike, but first bind it about with coarse
inkle; when it is boiled you must not take off the inkle or baising,
but let it be on all the time it is in eating; it must be kept in the
same pickle it was boiled in, and if you think it be not strong enough
you must add a little more salt and vinegar, so when it is cold put it
upon your pike, and keep it for use; before you boil the pike take out
the bone.
You may do scate the same way, and in my opinion it eats more like
sturgeon.
197. _To Collar_ EELS.
Take the largest eels you can get, skin and split them down the belly,
take out the bones, season them with a little mace, nutmeg and salt;
begin at the tail and roll them up very tight, so bind them up in a
little coarse inkle, boil it in salt and water, a few bay leaves, a
little whole pepper, and a little alegar or vinegar; it will take an
hour boiling, according as your roll is in bigness; when it is boiled
you must tie it and hang it up whilst it be cold, then put it into the
liquor that it was boiled in, and keep it for use.
If your eels be small you may robe two or three of them together.
198. _To Pot_ SMELTS.
Take the freshest and largest smelts you can get, wipe them very well
with a clean cloth, take out the guts with a skewer, (but you must not
take out the milt and roan) season them with a little mace, nutmeg and
salt, so lie them in a flat pot; if you have two score you must lay
over them five ounces of butter; lie over them a paper, and set them in
a slow oven; if it be over hot it will burn them, and make them look
black; an hour will bake them; when they are baked you must take them
out and lay them on a dish to drain, and when they are drained you must
put them in long pots about the length of your smelts; when you lay
them in you must put betwixt every layer the same seasoning as you did
before, to make them keep; when they are cold cover them over with
clarified butter, so keep them for use.
199. _To Pickle_ SMELTS.
Take the best and largest smelts you can get; gut, wash and wipe them,
lie them in a flat pot, cover them with a little white wine vinegar,
two or three blades of mace and a little pepper and salt; bake them in
a slow oven, and keep them for use.
200. _To stew a_ PIKE.
Take a large pike, scale and clean it, season it in the belly with a
little mace and salt; skewer it round, put it into a deep stew-pan,
with a pint of small gravy and a pint of claret, two or thee blades of
mace, set it over a stove with a slow fire, and cover it up close; when
it is enough take part of the liquor, put to it two anchovies, a little
lemon-peel shred fine, and thicken the sauce with flour and butter;
before you lie the pike on the dish turn it with the back upwards, take
off the skin, and serve it up. Garnish your dish with lemon and pickle.
201. SAUCE _for a_ PIKE.
Take a little of the liquor that comes from the pike when you take it
out of the oven, put to it two or three anchovies, a little lemon-peel
shred, a spoonful or two of white wine, or a little juice of lemon,
which you please, put to it some butter and flour, make your sauce
about the thickness of cream, put it into a bason or silver-boat, and
set in your dish with your pike, you may lay round your pike any sort
of fried fish, or broiled, if you have it; you may have the same sauce
for a broiled pike, only add a little good gravy, a few shred capers, a
little parsley, and a spoonful or two of oyster and cockle pickle if
you have it.
202. _How to roast a_ PIKE _with a Pudding in the Belly_.
Take a large pike, scale and clean it, draw it at the gills.--_To make
a pudding for the Pike_. Take a large handful of bread-crumbs, as much
beef-suet shred fine, two eggs, a little pepper and salt, a little
grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred
fine; so mix altogether, put it into the belly of your pike, skewer it
round and lie it in an earthen dish with a lump of butter over it, a
little salt and flour, so set it in the oven; an hour will roast it.
203. _To dress a_ COD'S HEAD.
Take a cod's head, wash and clean it, take out the gills, cut it open,
and make it to lie flat; (if you have no conveniency of boiling it you
may do it in an oven, and it will be as well or better) put it into a
copper-dish or earthen one, lie upon it a littler butter, salt, and
flour, and when it is enough take off the skin.
SAUCE _for the_ COD'S HEAD.
Take a little white gravy, about a pint of oysters or cockles, a little
shred lemon-peel, two or three spoonfuls of white wine, and about half
a pound of butter thicken'd with flour, and put it into your boat or
bason.
_Another_ SAUCE _for a_ COD'S HEAD.
Take a pint of good gravy, a lobster or crab, which you can get, dress
and put it into your gravy with a little butter, juice of lemon, shred
lemon-peel, and a few shrimps if you have them; thicken it with a
little flour, and put it into your bason, set the oysters on one side
of the dish and this on the other; lay round the head boiled whitings,
or any fried fish; pour over the head a little melted butter. Garnish
your dish with horse-radish, slices of lemon and pickles.
204. _To stew_ CARP _or_ TENCH.