Take the Umbles of a Deer and boil them tenderly, and when they are cold,
chop them as small as Meat for minc'd Pyes, and shred to them as much
Beef-Suet, six large Apples, half a Pound of Sugar, a Pound of Currans, a
little Salt, and as much Cloves, Nutmeg and Pepper powder'd as you see
convenient; then mix them well together, and when they are put into the
Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange:
and when this is done, close the Pye, and when it is baked, serve it hot to
the Table.
To Stew Peaches. From the same.
Take Peaches when they are so ripe that they begin to smell; then pare them
and slit them, and the Sorts I recommend will leave the Stones. Put these
in a Silver Plate, or on such a one as will not communicate any ill taste
to them, and pour over them a Syrup made of Pippins, Water and Sugar boil'd
till it is a Jelly, and add a little White Wine; then stew them gently over
a clear Fire till they are tender; and serve them with fine Sugar sifted
upon them. In some Cafes they pour Cream upon them.
Red _Peach Tarts._ From the same.
Take your Peaches, as before directed, and order them as you did before in
paring them and slitting them; then lay them into the Coffins, and when you
have sifted on them some fine powder'd Loaf-Sugar, pour over them some
Syrup of Raspberries or Mulberries, and bake them gently: they will be
tender and very highly flavoured, if you put Raspberries to them, and
finely colour'd; but to have them more of their own Taste, put Syrup of
Mulberries to them, and they will be finely colour'd. The Coffins or Crust
ought to be made of melting Paste, with fine Sugar in it.
_Bitters_ to be drank with Wine.
Take a Quart of clean Spirit, or good Brandy, and put into it an Ounce of
Gentian Root sliced, one Ounce and a half of dry'd Orange-Peel, and one
Drachm of _Virginia_ Snake-Root; add to this half a Drachm of Cochineel,
and half a Drachm of Loaf-Sugar; which last will heighten the Bitter to
admiration. A little of this Bitter in a Glass of White Wine creates an
Appetite.