currans well cleaned, and a nutmeg grated; take half of the flour and
mix it with sugar and nutmeg, melt the butter and put it into the yolks
of eight eggs very well beat, and only four of the whites, and as the
froth rises put it into the flour, and do so till all is in; then beat
it together, still strowing some of the other half of the flour, and
then beat it till all the flour be in, then butter the pans and fill
them, but do not bake them too much; you may ice them if you please, or
you may strow carraway comfits of all sorts on them when they go into
the oven. The currans must be plump'd in warm water, and dried before
the fire, then put them into your cakes.
247. _To make_ PLUMB-CAKES _another way_.
Take two pounds of butter, beat it with a little rose water and
orange-flower water till it be like cream, two pounds of flour dried
before the fire, a quarter of an ounce of mace, a nutmeg, half a pound
of loaf sugar, beat and sifted, fifteen eggs (beat the whites by
themselves and yolks with your sugar) a jack of brandy and as much
sack, two pounds of currans very well cleaned, and half a pound of
almonds blanch'd and cut in two or three pieces length-way, so mix all
together, and put it into your hoop of tin; you may put in half a pound
of candid orange and citron if you please; about an hour will bake it
in a quick oven; if you have a mind to have it iced a pound of sugar
will ice it.
248. _To make a_ GINGER BREAD-CAKE.
Take two pounds of treacle, two pounds and a quartern of flour, and
ounce of beat ginger, three quarters of a pound of sugar, two ounces of
coriander seeds, two eggs, a pennyworth of new ale with the yeast on
it, a glass of brandy, and two ounces of lemon-peel, mix all these
together in a bowl, and set it to rise for half an hour, then put it
into a tin to bake, and wet it with a little treacle and water; if you
have a quick oven an hour and a half will bake it.
249. _To make_ CHOCOLATE CREAM.
Take four ounces of chocolate, more or less, according as you would
have your dish in bigness, grate it and boil it in a pint of cream,
then mill it very well with a chocolate stick; take the yolks of two
eggs and beat them very well, leaving out the strain, put to them three
or four spoonfuls of cream, mix them all together, set it on the fire,
and keep stirring it till it thicken, but do not let it boil; you must
sweeten it to your taste, and keep stirring it till it be cold, so put
it into your glasses or china dishes, which you please.
250. _To make white_ LEMON CREAM.
Take a jill of spring water and a pound of fine sugar, set it over a
fire till the sugar and water be dissolv'd, then put the juice of four
good lemons to your sugar and water, the whites of four eggs well beat,
set it on the fire again, and keep it stirring one way till it just
simmers and does not boil, strain it thro' a fine cloth, then put it on
the fire again, adding to it a spoonful of orange-flower water, stir it
till it thickens on a slow fire, then strain into basons or glasses for
your use; do not let it boil, if you do it will curdle.
251. _To make_ CREAM CURDS.
Take a gallon of water, put to it a quart of new milk, a little salt, a
pint of sweet cream and eight eggs, leaving out half the whites and
strains, beat them very well, put to them a pint of sour cream, mix
them very well together, and when your pan is just at boiling (but is
must not boil) put in the sour cream and your eggs, stir it about and
keep it from settling to the bottom; let it stand whilst it begins to
rise up, then have a little fair water, and as they rise keep putting
it in whilst they be well risen, then take them off the fire, and let
them stand a little to sadden; have ready a sieve with a clean cloth
over it, and take up the curds with a laddle or egg-slicer, whether you
have; you must always make them the night before you use them; this
quantity will make a large dish if your cream be good; if you think
your curds be too thick, mix tho them two or three spoonfuls of good
cream, lie them upon a china dish in lumps, so serve them up.
252. _To make_ APPLE CREAM.
Take half a dozen large apples, (coslings or any other apples that will
be soft) and coddle them; when they are cold take out the pulp; then
take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful
or two of rose-water and grate in a little lemon-peel, so beat all
together for an hour, whilst it be white, then lay it on a china dish,
to serve it up.
253. _To fry_ CREAM _to eat hot_.
Take a pint of cream and boil it, three spoonfuls of London flour,
mix'd with a little milk, put in three eggs, and beat them very well
with the flour, a little salt, a spoonful or two of fine powder sugar,
mix them very well; then put your cream to them on the fire and boil
it; then beat two eggs more very well, and when you take your pan off
the fire stir them in, and pour them into a large pewter dish, about
half an inch thick; when it is quite cold cut it out in square bits,
and fry it in butter, a light brown; as you fry them set them before
the fire to keep hot and crisp, so dish them up with a little white
wine, butter and sugar for your sauce, in a china cup, set it in the
midst, and grate over some loaf sugar.
254. _To make_ RICE _or_ ALMOND CREAM.
Take two quarts of cream, boil it with what seasoning you please, then
take it from the fire and sweeten it, pick out the seasoning and divide
it into two parts, take a quarter of a pound of blanch'd almonds well
beat with orange-flower water, set that on the fire, and put to it the
yolks of four eggs well beat and strained, keep it stirring all the
time it is on the fire, when it rises to boil take it off, stir it a
little, then put it into your bason, the other half set on the fire,
and thicken it with flour of rice; when you take it off put to it the
juice of a lemon, orange-flower water or sack, and stir it till it be
cold, then serve it up.
255. _To make_ CALF'S FOOT JELLY.
Take four calf's feet and dress them, boil them in six quarts of water
over a slow fire, whilst all the bones will come out, and half the
water be boiled away, strain it into a stone-bowl, then put to them two
or three quarts more water, and let it boil away to one: If you want a
large quantity of flummery or jelly at one time; take two calf's feet
more, it will make your stock the stronger; you must make your stock
the day before you use it, and before you put your stock into the pan
take off the fat, and put it into your pan to melt, take the whites of
eight or ten eggs, just as you have jelly in quantity, (for the more
whites you have makes your jelly the finer) beat your whites to a
froth, and put to them five or six lemons, according as they are of
goodness, a little white wine or rhenish, mix them well together (but
let not your stock be too hot when you put them in) and sweeten it to
your taste; keep it stirring all the time whilst it boil; take your bag
and dip it in hot water, and wring it well out, then put in your jelly,
and keep it shifting whilst it comes clear; throw a lemon-peel or two
into your bag as the jelly is coming off, and put in some bits of peel
into your glasses.
You may make hartshorn jelly the same way.
256. _To make_ ORANGE CREAM.
Take two seville oranges and peel them very thin, put the peel into a
pint of fair water, and let it lie for an hour or two; take four eggs,
and beat them very well, put to them the juice of three or four
oranges, according as they are in goodness, and sweeten them with
double refin'd sugar to your taste, mix the water and sugar together,
and strain them thro' a fine cloth into your tankard, and set it over
the fire as you did the lemon cream, and put it into your glasses for
use.
257. _To make yellow_ LEMON CREAM.
Take two or three lemons, according as they are in bigness, take off
the peel as thin as you can from the white, put it into a pint of clear
water, and let it lie three or four hours; take the yolks of three or
four eggs, beat them very well, about eight ounces of double refin'd
sugar, put it into your water to dissolve, and a spoonful or two of
rose-water or orange-flower water, which you can get, mix all together
with the juice of two of your lemons, and if your lemons prove not
good, put in the juice of three, so strain them through a fine cloth
into a silver tankard, and set it over a stove or chafing dish,
stirring it all the time, and when it begins to be as thick as cream
take it off, but don't let it boil, if you do it will curdle, stir it
whilst it be cold and put it into glasses for use.
258. _To make white_ LEMON CREAM _another Way_.
Take a pint of spring water, and the whites of six eggs, beat them very
well to a froth, put them to your water, adding to it half a pound of
double refin'd sugar, a spoonful of orange-flower water, and the juice
of three lemons, so mix all together, and strain them through a fine
close into your silver tankard, set it over a slow fire in a chafing
dish, and keep stirring it all the time; as you see it thickens take it
off, it will soon curdle then be yellow, stir it whilst it be cold, and
put it in small jelly glasses for use.
259. _To make_ SAGOO CUSTARDS.
Take two ounces of sagoo, wash it in a little water, set it on to cree
in a pint of milk, and let it cree till it be tender, when it is cold
put to it three jills of cream, boil it altogether with a blade or two
of mace, or a stick of cinnamon; take six eggs, leave out the strains,
beat them very well, mix a little of your cream amongst your eggs, then
mix altogether, keep stirring it as you put it in, so set it over a
slow fire, and stir it about whilst it be the thickness of a good cream;
you must not let it boil; when you take it off the fire put in a tea
cupfull of brandy, and sweeten it to your taste, then put it into pots
or glasses for use. You may have half the quantity if you please.
260. _To make_ ALMOND CUSTARDS.
Boil two quarts of sweet cream with a stick of cinnamon; take eight
eggs, leaving out all the whites but two, beat them very well; take six
ounces of Jordan almonds, blanch and beat them with a little
rose-water, so give them a boil in your cream; put in half a pound of
powder sugar, and a little of your cream amongst your eggs, mix
altogether, and set them over a slow fire, stir it all the time whilst
it be as thick as cream, but don't let it boil; when you take it off
put in a little brandy to your taste, so put it into your cups for use.
You may make rice-custard the same way.
261. _To make a_ SACK POSSET.
Take a quart of cream, boil it with two or three blades of mace, and
grate in a long bisket; take eight eggs, leave out half the whites,
beat them very well, and a pint of gooseberry wine, make it hot, so mix
it well with your eggs, set it over a slow fire, and stir it about
whilst it be as thick as custard; set a dish that is deep over a stove,
put in your sack and eggs, when your cream is boiling hot, put it to
your sack by degrees, and stir it all the time it stands over your
stove, whilst it be thoroughly hot, but don't let it boil; you must
make it about half an hour before you want it; set it upon a hot harth,
and then it will be as thick as custard; make a little froth of cream,
to lay over the posset; when you dish it up sweeten it to your taste;
you may make it without bisket if you please, and don't lay on your
froth till you serve it up.
262. _To make a_ LEMON POSSET.
Take a pint of good thick cream, grate into it the outermost skin of
two lemons, and squeeze the juice into a jack of white wine, and
sweeten it to your taste; take the whites of two eggs without the
strains, beat them to a froth, so whisk them altogether in a stone bowl
for half an hour, then put them into glasses for use.
263. _To make whipt_ SILLABUBS.
Take two porringers of cream and one of white wine, grate in the skin
of a lemon, take the whites of three eggs, sweeten it to your taste,
then whip it with a whisk, take off the froth as it rises, and put it
into your sillabub-glasses or pots, whether you have, then they are fit
for use.
264. _To make_ ALMOND BUTTER.
Take a quart of cream, and half a pound of almonds, beat them with the
cream, then strain it, and boil it with twelve yolks of eggs and two
whites, till it curdle, hang it up in a cloth till morning and then
sweeten it; you may rub it through a sieve with the back of a spoon, or
strain it through a coarse cloth.
265. _To make_ BLACK CAPS.
Take a dozen of middling pippens and cut them in two, take out the
cores and black ends, lay them with the flat side downwards, set them
in the oven, and when they are about half roasted take them out, wet
them over with a little rose water, and grate over them loaf sugar,
pretty thick, set them into the oven again, and let them stand till
they are black; when you serve them up, put them either into cream or
custard, with the black side upwards, and set them at an equal
distance.
266. _To make_ SAUCE _for tame_ DUCKS.
Take the necks and gizzards of your ducks, a scrag of mutton if you
have it, and make a little sweet gravy, put to it a few bread-crumbs, a
small onion, and a little whole pepper, boil them for half a quarter of
an hour, put to them a lump of butter, and if it is not thick enough a
little flour, so salt it to your taste.
267. _To make_ SAUCE _for a_ GREEN-GOOSE.
Take a little good gravy, a little butter, and a few scalded
gooseberries, mix all together, and put it on the disk with your goose.
268. _To make another_ SAUCE _for a_ GREEN-GOOSE.
Take the juice of sorrel, a little butter, and a few scalded
gooseberries, mix them together, and sweeten it to your taste; you must
not let it boil after you put in the sorrel, if you do it will take off
the green.
You must put this sauce into a bason.
269. _To make_ ALMOND FLUMMERY.
Take a pint of stiff jelly made of calf's feet, put to it a jill or
better of good cream, and four ounces of almonds, blanch and beat them
fine with a little rose-water, then put them to your cream and jelly,
let them boil together for half a quarter of an hour, and sweeten it to
your taste; strain it through a fine cloth, and keep it stirring till
it be quite cold, put it in cups and let it stand all night, loosen it
in warm water and turn it out into your dish; so serve it up, and prick
it with blanch'd almonds.
270. _To make_ CALF'S FOOT FLUMMERY.
Take two calf's feet, when they are dress'd, put two quarts of water to
them, boil them over a slow fire till half or better be consumed; when
your stock is cold, if it be too stiff, you may put to it as much cream
as jelly, boil them together with a blade or two of mace, sweeten it to
your taste with loaf sugar, strain it through a fine cloth, stir it
whilst it be cold, and turn it out, but first loosen it in warm water,
and put it into your dish as you did the other flummery.
271. _To stew_ SPINAGE _with_ POACHED EGGS.
Take two or three handfuls of young spinage, pick it from the stalks,
wash and drain it very clean, put it into a pan with a lump of butter,
and a little salt, keep stirring it all the time whilst it be enough,
then take it out and squeeze out the water, chop it and stir in a
little more butter, lie it in your dish in quarters, and betwixt every
quarter a poached egg, and lie one in the middle; fry some sippets of
white bread and prick them in your spinage, to serve them up.
This is proper for a side-dish either for noon or night.
272. _To make_ RATIFIE DROPS.
Take half a pound of the best jordan almonds, and four ounces of bitter
almonds, blanch and set them before the fire to dry, beat them in a
marble mortar with a little white of an egg, then put to the half a
pound of powder sugar, and beat them altogether to a pretty stiff
paste; you may beat your white of egg very well before you put it in,
so take it out, roll it with your hand upon a board with a little
sugar, then cut them in pieces, and lie them on sheets of tin or on
paper, at an equal distance, that they don't touch one another, and set
them in a slow oven to bake.
273. _To fry_ ARTICHOKE BOTTOMS.
Take artichoke bottoms when they are at the full growth, and boil them
as you would do for eating, pull off the leaves, and take out the
choke, cut off the stalks as close as you can from the bottom; take two
or three eggs, beat them very well, so dip your artichokes in them, and
strow over them a little pepper and salt; fry them in butter, some
whole and some in halves; serve them up with a little butter in a china
cup, set it in the middle of your dish, lie your artichokes round, and
serve them up.
They are proper for a side dish either noon or night.
274. _To fricassy_ ARTICHOKES.
Take artichokes, and order them the same way as you did for frying,
have ready in a stew-pan a few morels and truffles, stewed in brown
gravy, so put in your artichokes, and give them a shake altogether in
your stew-pan, and serve them up hot, with sippets round them.
275. _To dry_ ARTICHOKE BOTTOMS.
Take the largest artichokes you can get, when they are at their full
growth, boil them as you would do for eating, pull off the leaves and
take out the choke; cut off the stalk as close as you can, lie them on
a tin dripping-pan, or an earthen dish, set them in a slow oven, for if
your oven be too hot it will brown them; you may dry them before the
fire if you have conveniency; when they are dry put them in paper bags,
and keep them for use.
276. _To stew_ APPLES.
Take a pound of double refin'd sugar, with a pint of water, boil and
skim it, and put into it a pound of the largest and clearest pippens,
pared and cut in halves; if little, let them be whole; core them and
boil them with a continual froth, till they be as tender and clear as
you would have them, put in the juice of two lemons, but first take out
the apples, a little peel cut like threads, boil down your syrrup as
thick as you would have it, then pour it over your apples; when you
dish them, stick them with long bits of candid orange, and some with
almonds cut in long bits, to serve them up.
You must stew them the day before you use them.
277. _To stew_ APPLES _another Way_.
Take kentish pippens or john apples, pare and slice them into fair
water, set them on a clear fire, and when they are boiled to mash, let
the liquor run through a hair-sieve; boil as many apples thus as will
make the quantity of liquor you would have; to a pint of this liquor
you must have a pound of double refin'd loaf sugar in great lumps, wet
the lumps of sugar with the pippen liquor, and set it over a gentle
fire, let it boil, and skim it well: whilst you are making the jelly,
you must have your whole pippens boiling at the same time; (they must
be the fairest and best pippens you can get) scope out the cores, and
pare them neatly, put them into fair water as you do them; you must
likewise make a syrrup ready to put them into, the quantity as you
think will boil them in a clear; make the syrrup with double refin'd
sugar and water. Tie up your whole pippens in a piece of fine cloth or
muslin severally, when your sugar and water boils put them in, let them
boil very fast, so fast that the syrrup always boils over them;
sometimes take them off, and then set them on again, let them boil till
they be clear and tender; then take off the muslin they were tied up
in, and put them into glasses that will hold but one in a glass; then
see if your jelly of apple-johns be boiled to jelly enough, if it be,
squeeze in the juice of two lemons, and let it have a boil; then strain
it through a jelly bag into the glasses your pippens were in; you must
be sure that your pippens be well drained from the syrrup they were
boiled in; before you put them into the glasses, you may, if you
please, boil little pieces of lemon-peel in water till they be tender,
and then boil them in the syrrup your pippens were boiled in; then take
them out and lay them upon the pippens before the jelly is put in, and
when they are cold paper them up.
278. _To make_ PLUMB GRUEL.
Take half a pound of pearl barley, set it on to cree; put to it three
quarts of water; when it has boiled a while, shift it into another
fresh water, and put to it three or four blades of mace, a little
lemon-peel cut in long pieces, so let it boil whilst the barley be very
soft; if it be too thick you may add a little more water; take half a
pound of currans, wash them well and plump them, and put to them your
barley, half a pound of raisins and stone them; let them boil in the
gruel whilst they are plump, when they are enough put to them a little
white wine, a little juice of lemon, grate in half a nutmeg, and
sweeten it to your taste, so serve them up.
279. _To make_ RICE GRUEL.
Boil half a pound of rice in two quarts of soft water, as soft as you
would have it for rice milk, with some slices of lemon-peel, and a
stick of cinnamon; add to it a little white wine and juice of lemon to
your taste, put in a little candid orange sliced thin, and sweeten it
with fine powder sugar; don't let it boil after you put in your wine
and lemon, put it in a china dish, with five or six slices of lemon, so
serve it up.
280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_.
Boil a quart of cream with a stick of cinnamon, and a blade of mace;
take six eggs, both yolks and whites (leave out the strains) and beat
them very well, grate a long bisket into your cream, give it a boil
before you put in your eggs, mix a little of your cream amongst your
eggs before you put 'em in, so set it over a slow fire, stirring it
about whilst it be thick, but don't let it boil; take half a pound of
currans, wash them very well, and plump them, then put them to your
custard; you must let your custard be as thick as will bear the currans
that they don't sink to the bottom; when you are going to dish it up,
put in a large glass of sack, stir it very well, and serve it up in a
china bason.
281. _To make a Dish of_ MULL'D MILK.
Boil a quart of new milk with a stick of cinnamon, then put to it a
pint of cream, and let them have one boil together, take eight eggs,
(leave out half of the whites and all the strains) beat them very well,
put to them a jill of milk, mix all together, and set it over a slow
fire, stir it whilst it begins to thicken like custard, sweeten it to
your taste, and grate in half a nutmeg; then put it into your dish with
a toast of white bread.
This is proper for a supper.
282. _To make_ LEATCH.
Take two ounces of isinglass and break it into bits, put it into hot
water, then put half a pint of new milk into the pan with the
isinglass, set it on the fire to boil, and put into it three or four
sticks of good cinnamon, two blades of mace, a nutmeg quartered, and
two or three cloves, boil it till the isinglass be dissolved, run it
through a hair-sieve into a large pan, then put to it a quart of cream
sweetened to your taste with loaf sugar, and boil them a while
together; take a quarter of a pound of blanch'd almonds beaten in a
rose-water, and strain out all the juice of them into the cream on the
fire, and warm it, then take it off and stir it well together; when it
has cooled a little take a broad shallow dish and put it into it
through a hair-sieve, when it is cold cut it in long pieces, and lay it
across whilst you have a pretty large dish; so serve it up.
Sometimes a less quantity of isinglass will do, according to the
goodness; Let it be the whitest and clearest you can get.
You must make it the day before you want it for use.
283. _To make_ SCOTCH OYSTERS.
Take two pounds of the thick part of a leg of veal, cut it in little
bits clear from the skins, and put it in a marble mortar, then shred a
pound of beef suet and put to it, and beat them well together till they
be as fine as paste; put to it a handful of bread-crumbs and two or
three eggs, season it with mace, nutmeg, pepper, and salt, and work it
well together; take one part of your forc'd-meat and wrap it in the
kell, about the bigness of a pigeon, the rest make into little flat
cakes and fry them; the rolls you may either broil in a dripping-pan,
or set them in an oven; three is enough in a dish, set them in the
middle of the dish and lay the cakes round; then take some strong
gravy, shred in a few capers, and two or three mushrooms or oysters if
you have any, so thicken it up with a lump of butter, and serve it up
hot. Garnish your dish with pickles.
284. _To boil_ BROCOLI.
Take brocoli when it is seeded, or at any other time; take off all the
low leaves of your stalks and tie them up in bunches as you do
asparagus, cut them the same length you peel your stalks; cut them in
little pieces, and boil them in salt and water by themselves; you must
let your water boil before you put them in; boil the heads in salt and
water, and let the water boil before you put in the brocoli; put in a
little butter; it takes very little boiling, and if it boil too quick
it will take off all the heads; you must drain your brocoli through a
sieve as you do asparagus; lie stalks in the middle, and the bunches
round it, as you would do asparagus.
This is proper for either a side-dish or a middle-dish.
285. _To boil_ SAVOY SPROUTS.
If your savoys be cabbag'd, dress off the out leaves and cut them in
quarters; take off a little of the hard ends, and boil them in a large
quantity of water with a little salt; when boiled drain them, lie them
round your meat, and pour over them a little butter.
Any thing will boil greener in a large quantity of water than
otherwise.
286. _To boil_ CABBAGE SPROUTS.