Boil a Quart of Cream, with some grated Nutmeg, and a little Mace finely
powder'd; then beat the Yolks of twelve Eggs, with half as many Whites,
with a little Salt: then add a spoonfull of Sack, and one of Orange-Flower
Water, or Rose-Water: then put about six Ounces of fine Loaf-Sugar beaten
fine, and well sifted; and mix all together, when the Cream is not too hot;
then pass it through a fine Sieve, and bake it in _China_ Cups.
To imitate the fat Livers of _Capons_ roasted. From the same.
Take a Calf's Liver fresh, and cut it in pieces, in the shape of large
Capons Livers. Dip every one in Flour, and spit them on Lark-Spits, the
flat Sides against each other, but minding to put between them a slice of
fat Bacon. Roast them, and baste them well with Butter, and drudging them
often with rasped Bread sifted, and flour with a little Salt. When they are
enough, serve them with the following Sauce. Take two or three Necks of
Fowls, if you have them, or else, a little clean Beef Gravey, a little
Water, a little Ale, or small Beer; an Onion and some Pepper and Salt: then
strain off the Sauce, and pour it into the Dish before you lay in your
Livers, and garnish with Slices of Lemon, sliced Beet-Roots pickled, and
sifted raspings of Bread. These do well likewise to be laid about a roasted
Chicken.
To make _Pound Cakes._ From the same.
Take a Pound of double refined Loaf-Sugar beaten and sifted; then beat
eight Eggs and stir the Sugar in them; then melt a Pound of Butter, and
stir that in with the rest, and then stir in a Pound of Flour, some Mace
finely beat, with some Nutmeg grated, and some Sack, and Orange-Flower
Water; beat these all together for an hour and a half till all is well
mix'd; then stir in some Currans plump'd a little. To make good the name of
the Cake, there should be a Pound of a sort. Some put about a quarter of a
Pound of Caraway Comfits; but every way is good. Bake these in little Pans,
in, a gentle Oven, and when they are quite cold, turn them out, and keep
them in oaken Boxes, with Papers between them, in a dry Place.
To make a Six Hour Pudding. From the same.
Take a Pound of Beef Suet, pick'd clean from the Skins and bloody Parts,
and chop it pretty small; then take a Pound of Raisins of the Sun, and
stone them; then shred them, and mix them together: add to them a large
spoonfull of Flour, and six Eggs beaten, a little _Lisbon_ Sugar, some
Salt, and some Cloves, and Mace, beaten. Then mix these well together, and
make two Puddings of them, tied up in Cloths well flour'd; boil them six
Hours, and serve them with Sugar and Butter in Cups. This will cut very
firm, and not taste at all greasy. And if you save one cold, cut it in
Slices, and lay it upon a Grid-Iron, under Beef while it is roasting, and
it eats very well with Beef Gravey hot.
To make a _Venison_ Pasty. From the same.
Take six Pounds of Cambridge potted Butter, and rub it into a peck of
Flour, but do not rub in your Butter too small; and then make it into a
Paste, with Water: then butter your Pan well, and when your Paste is roll'd
out thick, lay it in the Pan, preserving only enough for the Lid. The
_Cambridge_ Butter is mention'd, because it is a little Salt; or else, if
you use fresh Butter, there should be some Salt put into the Crust. When
that is prepar'd, take a side of Venison, and take off the Skin, as close
as can be, and take the Bones out quite free from the Flesh; then cut this
through length-ways, and cut it cross again, to make four Pieces of it;
then strew these Pieces with Pepper and Salt, well mix'd, at discretion:
and after having laid a little of the Pepper and Salt at the bottom of the
Pasty, with some pieces of Butter; then lay in your pieces of Venison, so
that at each Corner the Fat may be placed; then lay some Butter over it, in
pieces, and close your Pasty. When it is ready for the Oven, pour in about
a Quart of Water, and let it bake from five a Clock in the Morning till one
in the Afternoon, in a hot Oven. And at the same time put the Skin and the
Bones broken, with Water enough to cover them, and some Pepper and Salt
into a glaz'd earthen Pan, into the same Oven; and when you draw the Pasty,
pour off as much as you think proper, of the clear Liquor, into your Pasty.
Serve it hot, but it is properly a side-board Dish, and the Carver ought
always to take the Services, of the Pasty, from the Corners where the Fat
is, to do honour to the Master and his Park.
To roast a _Hog's_ Harslet. From the same.
Take a Hog's Harslet, as soon as the Hog is kill'd, lay aside the Lights,
and cut the Liver in thick Slices, and the Heart in thinner Pieces; then
take some of the Crow of an Hog, and cut that in Pieces equal with the
rest. Then take the Sweetbreads, with some of the Sticking-Pieces, as they
are called, and some Slices of fat Bacon. Dip these into Eggs beaten, and
then dip them again into grated Bread, some red Sage chopt small, and some
Pepper and Salt, with a little sweet Marjoram, or sweet Basil powder'd;
then put the Pieces, broad-side one to another, upon a small Spit, always
observing to put the Bacon next the Heart, and the Crow next the Liver;
then wrap them up in a Cawl of Veal, and roast it. Put these Pieces as
close as you can together, and when it is done, serve it with some melted
Butter and Mustard, with a little Lemon-Juice.