nutmeg grated, a little salt and some currans, then beat some eggs in a
little sack and sugar, mix all together, and knead it as stiff as for
manchet, and make it up in the form and size of a turkey's egg, but a
little flatter; take a pound of butter, put it in a dish or stew-pan,
and set it over a clear fire in a chafing-dish, and rub your butter
about the dish till it is melted, then put your puddings in, and cover
the dish, but often turn your puddings till they are brown alike, and
when they are enough grate some sugar over them, and serve them up hot.
For a side-dish you must let the paste lie for a quarter of an hour
before you make up your puddings.
423. _To make a_ CUSTARD PUDDING.
Take a pint of cream, mix it with six eggs well beat, two spoonfuls of
flour, half a nutmeg grated, a little salt and sugar to your taste;
butter your cloth, put it in when the pan boils, baste it just half an
hour, and melt butter for the sauce.
424. _To make_ FRYED TOASTS.
Chip a manchet very well, and cut it round ways in toasts, then take
cream and eight eggs seasoned with sack, sugar, and nutmeg, and let
these toasts steep in it about an hour, then fry them in sweet butter,
serve them up with plain melted butter, or with butter, sack and sugar
as you please.
425. _To make_ SAUCE _for_ Fish or Flesh.
Take a quart of vinegar or alegar, put it into a jug, then take Jamaica
pepper whole, some sliced ginger and mace; a few cloves, some
lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight
anchovies, and two or three spoonfuls of shred capers, put all those in
a linen bag, and put the bag into your alegar or vinegar, stop the jug
close, and keep it for use.
A spoonful cold is an addition to sauce for either fish or flesh.
426. _To make a_ savoury Dish of VEAL.
Cut large collops of a leg of veal, spread them abroad on a dresser,
hack them with the back of a knife, and dip them in the yolks of eggs,
season them with nutmeg, mace, pepper and salt, then make forc'd-meat
with some of your veal, beef-suit, oysters chop'd, and sweet herbs
shred fine, and the above spice, strow all these over your collops,
roll and tie them up, put them on skewers, tie them to a spit and roast
them; and to the rest of your forc'd-meat add the yolk of an egg or
two, and make it up in balls and fry them, put them in a dish with your
meat when roasted, put a little water in the dish under them, and when
they are enough put to it an anchovy, a little gravy, a spoonful of
white wine, and thicken it up with a little flour and butter, so fry
your balls and lie round the dish, and serve it up.
This is proper for a side-dish either at noon or night.
427. _To make_ FRENCH BREAD.
Take half a peck of fine flour, the yolks of six eggs and four whites,
a little salt, a pint of ale yeast, and as much new milk made warm as
will make it a thin light paste, stir it about with your hand, but be
sure you don't knead them; have ready six wooden quarts or pint dishes,
fill them with the paste, (not over full) let them stand a quarter of
an hour to rise, then turn them out into the oven, and when they are
baked rasp them. The oven must be quick.
428. _To make_ GINGER-BREAD _another Way_.
Take three pounds of fine flour, and the rind of a lemon dried and
beaten to powder, half a pound of sugar, or more if you like it, a
little butter, and an ounce and a half of beaten ginger, mix all these
together and wet it pretty stiff with nothing but treacle; make it into
rolls or cakes which you please; if you please you may add candid
orange peel and citron; butter your paper to bake it on, and let it be
baked hard.
429. _To make_ QUINCE CREAM.
Take quinces when they are full ripe, cut them in quarters, scald them
till they be soft, pare them, and mash the clear part of them, and the
pulp, and put it through a sieve, take an equal weight of quince and
double refin'd sugar beaten and sifted; and the whites of eggs beat
till it is as white as snow, then put it into dishes.
You may do apple cream the same way.
430. _To make_ CREAM _of any preserved Fruit_.
Take half a pound of the pulp of any preserved fruit, put it in a large
pan, put to it the whites of two or three eggs, beat them well together
for an hour, then with a spoon take off, and lay it heaped up high on
the dish and salver without cream, or put it in the middle bason.
Rasberries will not do this way.
431. _To dry_ PEARS _or_ PIPPENS _without Sugar_.
Take pears or apples and wipe them clean, take a bodkin and run it in
at the head, and out at the stalk, put them in a flat earthen pot and
bake them, but not too much; you must put a quart of strong new ale to
half a peck of pears, tie twice papers over the pots that they are
baked in, let them stand till cold then drain them, squeeze the pears
flat, and the apples, the eye to the stalk, and lay 'em on sieves with
wide holes to dry, either in a stove or an oven not too hot.
432. _To preserve_ MULBERRIES _whole_.
Set some mulberries over the fire in a skellet or preserving pan, draw
from them a pint of juice when it is strain'd; then take three pounds
of sugar beaten very fine, wet the sugar with the pint of juice, boil
up your sugar and skim it, put in two pounds of ripe mulberries, and
let them stand in the syrrup till they are throughly warm, then set
them on the fire, and let them boil very gently; do them but half
enough, so put them by in the syrrup till next day, then boil them
gently again; when the syrrup is pretty thick and well stand in round
drops when it is cold, they are enough, so put all in a gally-pot for
use.
433. _To make_ ORANGE CAKES.
Cut your oranges, pick out the meat and juice free from the strings and
seeds, set it by, then boil it, and shift the water till your peels are
tender, dry them with a cloth, mince them small, and put them to the
juice; to a pound of that weigh a pound and a half of double refin'd
sugar; dip your lumps of sugar in water, and boil it to a candy height,
take it off the fire and put in your juice and peel, stir it well, when
it is almost cold put it into a bason, and set it in a stove, then lay
it thin on earthen plates to dry, and as it candies fashion it with a
knife, and lay them on glasses; when your plate is empty, put more out
of your bason.
434. _To dry_ APRICOCKS _like_ PRUNELLOS.
Take a pound of apricocks before they be full ripe, cut them in halves
or quarters, let them boil till they be very tender in a thin syrrup,
and let them stand a day or two in the stove, then take them out of the
syrrup, lay them to dry till they be as dry as prunellos, then box 'em,
if you please you may pare them.
You may make your syrrup red with the juice of red plumbs.
435. _To preserve great white_ PLUMBS.
To a pound of white plumbs take three quarters of a pound of double
refin'd sugar in lumps, dip your sugar in water, boil and skim it very
well, slit your plumbs down the seam; and put them into the syrrup with
the slit downwards; let them stew over the fire a quarter of an hour,
skim them very well, then take them off, and when cold cover them up;
turn them in the syrrup two or three times a day for four or five days,
then put them into pots and keep them for use.
436. _To make_ Gooseberry Wine _another Way_.
Take gooseberries when they are full ripe, pick and beat them in a
marble mortar; to every quart of berries put a quart of water, and put
them into a tub and let them stand all night, then strain them through
a hair-sieve, and press them very well with your hand; to every gallon
of juice put three pounds of four-penny sugar; when your sugar is
melted put it into the barrel, and to as many gallons of juice as you
have, take as many pounds of Malaga raisins, chop them in a bowl, and
put them in the barrel with the wine; be sure let not your barrel be
over full, so close it up, let it stand three months in the barrel, and
when it is fine bottle it, but not before.
437. _To pickle_ NASTURTIUM BUDS.
Gather your little nobs quickly after the blossoms are off, put them in
cold water and salt three days, shifting them once a day; then make a
pickle for them (but don't boil them at all) of some white wine, and
some white wine vinegar, shalot, horse-radish, whole pepper and salt,
and a blade or two of mace; then put in your seeds, and stop 'em close
up. They are to be eaten as capers.
438. _To make_ ELDER-FLOWER WINE.
Take three or four handfuls of dry'd elder-flowers, and ten gallons of
spring water, boil the water, and pour in scalding hot upon the
flowers, the next day put to every gallon of water five pounds of
Malaga raisins, the stalks being first pick'd off, but not wash'd, chop
them grosly with a chopping knife, then put them into your boiled
water, stir the water, raisins and flowers well together, and do so
twice a day for twelve days, then press out the juice clear as long as
you can get any liquor; put it into a barrel fit for it, stop it up two
or three days till it works, and in a few days stop it up close, and
let it stand two or three months, then bottle it.
439. _To make_ PEARL BARLEY PUDDING.
Take half a pound of pearl barley, cree it in soft water, and shift it
once or twice in the boiling till it be soft; take five eggs, put to
them a pint of good cream, and half a pound of powder sugar, grate in
half a nutmeg, a little salt, a spoonful or two of rose-water, and half
a pound of clarified butter; when your barley is cold mix them
altogether, so bake it with a puff-paste round your dish-edge.
Serve it up with a little rose-water, sugar and butter for your sauce.
440. _To make_ Gooseberry Vinegar _another Way_.
Take gooseberries when they are full ripe, bruise them in a marble
mortar or wooden bowl, and to every upheap'd half peck of berries take
a gallon of water, put it to them in the barrel, let it stand in a warm
place for two weeks, put a paper on the top of your barrel, then draw
it off, wash out the barrel, put it in again, and to every gallon add a
pound of coarse sugar; set it in a warm place by the fire, and let it
stand whilst christmas.
441. _To preserve_ APRICOCKS _green_.
Take apricocks when they are young and tender, coddle them a little,
rub them with a coarse cloth to take off the skin, and throw them into
water as you do them, and put them in the same water they were coddled
in, cover them with vine leaves, a white paper, or something more at
the top, the closer you keep them the sooner they are green; be sure
you don't let them boil; when they are green weigh them, and to every
pound of apricocks take a pound of loaf sugar, put it into a pan, and
to every pound of sugar a jill of water, boil your sugar and water a
little, and skim it, then put in your apricocks, let them boil together
whilst your apricocks look clear, and your syrrup thick, skim it all
the time it is boiling, and put them into a pot covered with a paper
dip'd in brandy.
442. _To make_ ORANGE CHIPS _another Way_.
Pare your oranges, not over thin but narrow, throw the rinds into fair
water as you pare them off, then boil them therein very fast till they
be tender, filling up the pan with boiling water as it wastes away,
then make a thin syrrup with part of the water they are boiled in, put
in the rinds, and just let them boil, then take them off, and let them
lie in the syrrup three or four days, then boil them again till you
find the syrrup begin to draw between your fingers, take them off from
the fire and let them drain thro' your cullinder, take out but a few at
a time, because if they cool too fast it will be difficult to get the
syrrup from them, which must be done by passing every piece of peel
through your fingers, and lying them single on a sieve with the rind
uppermost, the sieve may be set in a stove, or before the fire; but in
summer the sun is hot enough to dry them.
Three quarters of a pound of sugar will make syrrup to do the peels of
twenty-five oranges.
443. _To make_ MUSHROOM POWDER.
Take about half a peck of large buttons or slaps, clean them and set
them in an earthen dish or dripping pan one by one, let them stand in a
slow oven to dry whilst they will beat to powder, and when they are
powdered sift them through a sieve; take half a quarter of a ounce of
mace, and a nutmeg, beat them very fine, and mix them with your
mushroom powder, then put it into a bottle, and it will be fit for use.
You must not wash your mushrooms.
444. _To preserve_ APRICOCKS _another Way_.
Take your apricocks before they are full ripe, pare them and stone
them, and to every pound of apricocks take a pound of lump loaf sugar,
put it into your pan with as much water as will wet it; to four pounds
of sugar take the whites of two eggs beat them well to a froth, mix
them well with your sugar whilst it be cold, then set it over the fire
and let it have a boil, take it off the fire, and put in a spoonful or
two of water, then take off the skim, and do so three or four times
whilst any skim rises, then put in your apricocks, and let them have a
quick boil over the fire, then take them off and turn them over, let
them stand a little while covered, and then set them on again, let them
have another boil and skim them, then take them out one by one; set on
your syrrup again to boil down, and skim it, then put in your apricocks
again, and let them boil whilst they look clear, put them in pots, when
they are cold cover them over with a paper dipt in brandy, and tie
another paper at the top, set them in a cool place, and keep them for
use.
445. _To pickle_ MUSHROOMS _another Way_.
When you have cleaned your mushrooms put them into a pot, and throw
over them a handful of salt, and stop them very close with a cloth, and
set them in a pan of water to boil about an hour, give them a shake now
and then in the boiling, then take them out and drain the liquor from
them, wipe them dry with a cloth, and put them up either in white wine
vinegar or distill'd vinegar, with spices, and put a little oil on the
top.
They don't look so white this way, but they have more the taste of
mushrooms.
446. _How to fry_ MUSHROOMS.
Take the largest and freshest flaps you can get, skin them and take out
the gills, boil them in a little salt and water, then wipe them dry
with a cloth; take two eggs and beat them very well, half a spoonful of
wheat-flour, and a little pepper and salt, then dip in your mushrooms
and fry them in butter.
They are proper to lie about stew'd mushrooms or any made dish.
447. _How to make an_ ALE POSSET.
Take a quart of good milk, set it on the fire to boil, put in a handful
or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your
taste; take three jills of ale and give it a boil; take the yolks of
four eggs, beat them very well, then put to them a little of your ale,
and mix all your ale and eggs together; then set it on the fire to
heat, keep stirring it all the time, but don't let it boil, if you do
it will curdle; then put it into your dish, heat the milk and put it in
by degrees; so serve it up.
You may make it of any sort of made wine; make it half an hour before
you use it, and keep it hot before the fire.
448. _To make_ MINC'D PIES _another Way_.
Take half a pound of Jordan almonds, blanch and beat them with a little
rose-water, but not over small; take a pound of beef-suet shred very
fine, half a pound of apples shred small, a pound of currans well
cleaned, half a pound of powder sugar, a little mace shred fine, about a
quarter of a pound of candid orange cut in small pieces, a spoonful or
two of brandy, and a little salt, so mix them well together, and bake
it in a puff-paste.
449. _To make_ SACK POSSET _another Way_.
Take a quart of good cream, and boil it with a blade or two of mace,
put in about a quarter of a pound of fine powder sugar; take a pint of
sack or better, set it over the fire to heat, but don't let it boil,
then grate in a little nutmeg, and about a quarter of a pound of powder
sugar; take nine eggs, (leave out six of the whites and strains) beat
'em very well, then put to them a little of your sack mix the sack and
eggs very well together, then put to 'em the rest of your sack, stir it
all the time you are pouring it in, set it over a slow fire to thicken,
and stir it till it be as thick as custard; be sure you don't let it
boil, if you do it will curdle, then pour it into your dish or bason;
take your cream boiling hot, and pour to your sack by degrees, stirring
it all the time you are pouring it in, then set it on a
hot-hearth-stone; you must make it half an hour before you use it;
before you set on the hearth cover it close with a pewter dish.
_To make a_ FROTH _for them_.
Take a pint of the thickest cream you can get, and beat the whites of
two eggs very well together, take off the cream by spoonfuls, and lie
it in a sieve to drain; when you dish up the posset lie over it the
froth.
450. _To dry_ CHERRIES _another Way_.
Take cherries when full ripe, stone them, and break 'em as little as
you can in the stoning; to six pounds of cherries take three pounds of
loaf sugar, beat it, lie one part of your sugar under your cherries,
and the other at the top, let them stand all night, then put them into
your pan, and boil them pretty quick whilst your cherries change and
look clear, then let them stand in the syrrup all night, pour the
syrrup from them, and put them into a pretty large sieve, and set them
either in the sun or before the fire; let them stand to dry a little,
then lay them on white papers one by one, let them stand in the sun
whilst they be thoroughly dry, in the drying turn them over, then put
them into a little box; betwixt every layer of cherries lie a paper,
and so do till all are in, then lie a paper at the top, and keep them
for use.
You must not boil them over long in the syrrup, for if it be over thick
it will keep them from drying; you may boil two or three pounds more
cherries in the syrrup after.
451. _How to order_ STURGEON.
If your sturgeon be alive, keep it a night and a day before you use it;
then cut off the head and tail, split it down the back, and cut it into
as many pieces as you please; salt it with bay salt and common salt, as
you would do beef for hanging, and let it lie 24 hours; then tie it up
very tight, and boil it in salt and water whilst it is tender; (you
must not boil it over much) when it is boiled throw over it a little
salt, and set it by till it be cold. Take the head and split it in two
and tye it up very tight; you must boil it by itself, not so much as
you did the rest, but salt it after the same manner.
452. _To make the_ PICKLE.
Take a gallon of soft water, and make it into a strong brine; take a
gallon of stale beer, and a gallon of the best vinegar, and let it boil
together, with a few spices; when it is cold put in your sturgeon; you
may keep it (if close covered) three or four months before you need to
renew the pickle.
453. _To make_ HOTCH-POTCH.
Take five or six pounds of fresh beef, put it in a kettle with six
quarts of soft water, and an onion; set it on a slow fire, and let it
boil til your beef is almost enough; then put in the scrag of a neck of
mutton, and let them boil together till the broth be very good; put in
two or three handfuls of breadcrumbs, two or three carrots and turnips
cut small, (but boil the carrots in water before you put them in, else
they will give your broth a taste) with half a peck of shill'd pease,
but take up the meat before you put them in, when you put in the pease
take the other part of your mutton and cut it in chops, (for it will
take no more boiling than the pease) and put it in with a few sweet
herbs shred very small, and salt to your taste.
You must send up the mutton chops in the dish with the hotch-potch.
When there are no pease to be had, you may put in the heads of
asparagus, and if there be neither of these to be had, you may shred in
a green savoy cabbage.
This is a proper dish instead of soop.
454. _To make_ MINC'D COLLOPS.
Take two or three pounds of any tender parts of beef, (according as you
would have the dish in bigness) cut it small as you would do minc'd
veal; take an onion, shred it small, and fry it a light brown, in
butter seasoned with nutmeg, pepper and salt, and put it into your pan
with your onion, and fry it a little whilst it be a light brown; then
put to it a jill of good gravy, and a spoonful of walnut pickle, or a
little catchup; put in a few shred capers or mushrooms, thicken it up
with a little flour and butter; if you please you may put in a little
juice of lemon; when you dish it up, garnish your dish with pickle; and
a few forc'd-meat-balls.
It is proper for either side-dish or top-dish.
455. _To make white_ Scotch Collops _another Way_.
Take two pounds of the solid part of a leg of veal, cut it in pretty
thin slices, and season it with a little shred mace and salt, put it
into your stew-pan with a lump of butter, set it over the fire, keep it
stirring all the time, but don't let it boil; when you are going to
dish up the collops, put to them the yolks of two or three eggs, three
spoonfuls of cream, a spoonful or two of white wine, and a little juice
of lemon, shake it over the fire whilst it be so thick that the sauce
sticks to the meat, be sure you don't let it boil.
Garnish your dish with lemon and sippets, and serve it up hot.
This is proper for either side-dish or top-dish, noon or night.
456. _To make_ VINEGAR _another Way_.
Take as many gallons of water as you please, and to every gallon of
water put in a pound of four-penny sugar, boil it for half an hour and
skim it all the time; when it is about blood warm put to it about three
or four spoonfuls of light yeast, let it work in the tub a night and a
day, put it into your vessel, close up the top with a paper, and set it
as near the fire as you have convenience, and in two or three days it
will be good vinegar.
457. _To preserve_ QUINCES _another Way_.
Take quinces, pare and put them into water, save all the parings and
cores, let 'em lie in the water with the quinces, set them over the
fire with the parings and cores to coddle, cover them close up at the
top with the parings, and lie over them either a dishcover or pewter
dish, and cover them close; let them hang over a very slow fire whilst
they be tender; but don't let them boil; when they are soft take them
out of the water, and weigh your quinces, and to every pound put a pint
of the same water they were coddled in (when strained) and put to your
quinces, and to every pound of quinces put a pound of sugar; put them
into a pot or pewter flagon, the pewter makes them a much better
colour; close them up with a little coarse paste, and set them in a
bread oven all night; if the syrrup be too thin boil it down, put it to
your quinces, and keep it for use.
You may either do it with powder sugar or loaf sugar.
458. _To make_ Almond Cheesecakes _another Way_.
Take the peel of two or three lemons pared thick, boil them pretty
soft, and change the water two or three times in the boiling; when they
are boiled beat them very fine with a little loaf sugar, then take
eight eggs, (leaving out six of the whites) half a pound of loaf or
powder sugar, beat the eggs and sugar for half an hour, or better; take
a quarter of a pound of the best almonds, blanch and beat them with
three or four spoonfuls of rose-water, but not over small; take ten
ounces of fresh butter, melt it without water, and clear off from it
the butter-milk, then mix them altogether very well, and bake them in a
slow oven in a puff-paste; before you put them into the tins, put in
the juice of half a lemon.
When you put them in the oven grate over them a little loaf sugar.
You may make them without almonds, if you please.
You may make a pudding of the same, only leave out the almonds.
_FINIS_.
English Housewifry _improved_;
OR,
A SUPPLEMENT TO MOXON'S COOKERY.
CONTAINING,
Upwards of Sixty Modern and Valuable RECEIPTS IN
PASTRY MADE DISHES
PRESERVING MADE WINES, &c. &c.
Collected by a PERSON of JUDGMENT.
SUPPLEMENT TO MOXON'S Cookery.
1. _A_ GRANADE.
Take the caul of a leg of veal, lie it into a round pot; put a layer of
the flitch part of bacon at the bottom, then a layer of forc'd-meat,
and a layer of the leg part of veal cut as for collops, 'till the pot
is fill'd up; which done, take the part of the caul that lies over the
edge of the pot, close it up, tie a paper over, and send it to the
oven; when baked, turn it out into your dish.--_Sauce_. A good
light-brown gravy, with a few mushrooms, morels, or truffles; serve it
up hot.
2. _The fine Brown_ JELLY.