Apple, and of these stalks make a strong Decoction, slicing them into
thin and small pieces, and boil them with water and salt; when it is
cold, put in your Artichokes, and keep them from the Air.
When you spend them, lay them first in warm water, and then in cold, to
take away the bitterness.
264. _To make Clove or Cinamon Sugar._
Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
and in short time it will smell and tast very well.
265. _To make Irish_ Aquavitæ.
Take to every Gallon of good _Aquavitæ_, two Ounces of Licoras bruised,
two ounces of Aniseeds bruised, let them stand six days in a Vessel of
Glass close stopped, then pour out as much of it as will run clear,
dissolve in that clear six great spoonfuls of the best Molasses, then
put it into another Glass, then add to it some Dates and Raisins of the
Sun stoned; this is very good for the Stomach.
266. _To distil Roses speedily._
Stamp your Roses in a Mortar with a little Rosewater, and then distill
them: This way will yield more water by much than the common way.
267. _To make Scotch Brewis._
Take a Manchet and pare off the crust then slice it thin and whole round
the Loaf, and lay these slices into a deep dish cross ways, one slice
lying upon the edge of the other a little, that they may lye quite cross
the dish, then fill it up with Cream and put whole Spice therein, so set
it over a Chafing-dish of Coals very hot, and always cast the Cream all
over the Bread with a spoon till all be spent, which will be above an
hour, then take some Sack and sweeten it with Sugar, and pour all over
it, and serve it to the Table.
268. _To make fine Black Puddings._
Take the Blood of a Hog, and strain it, and let it stand to settle,
putting in a little Salt while it is warm, then pour off the water on
the top of the Blood, and put so much Oatmeal as you think fit, let it
stand all night, then put in eight Eggs beaten very well, as much Cream
as you think fit, one Nutmeg or more grated, some Pennyroyal and other
Herbs shred small, good store of Beef Sewet shred very small, and a
little more Salt, mix these very well together, and then have your Guts
very well scoured, and scraped with the back of a Knife, fill them but
not too full, then when you have tyed them fast, wash them in fair
water, and let your water boil when they go in; then boil them half an
hour, then stir them with the handle of a Ladle and take them up and lay
them upon clean straw, and prick them with a Needle, and when they are a
little cool put them into the boiling water again, and boil them till
they are enough.
269. _To make the best Almond-Puddings._
Take a quart of thick Cream and boil it a while with whole Spice, then
put in half a pound of sweet Almonds blanched and beaten to a Paste with
Rosewater, boil these together till it will come from the bottom of the
Posnet, continually stirring it for fear it burn:
Then put it out, and when it is cool, put in twelve yolks of Eggs, and
six Whites, some Marrow in big Bits, or Beef Suet shred small, as much
Sugar as you think fit, then fill your Guts being clean scraped; you may
colour some of them if you please, and into some put plumped Currans,
and boil them just as you do the other.
270. _To make a Rice pudding to bake._
Take three Pints of Milk or more, and put therein a quarter of a Pound
of Rice, clean washed and picked, then set them over the fire, and let
them warm together, and often stir them with a wooden Spoon, because
that will not scrape too hard at the bottom, to make it burn, then let
it boil till it be very thick, then take it off and let it cool, then
put in a little Salt, some beaten Spice, some Raisins and Currans, and
some Marrow, or Beef Suet shred very small, then butter your Pan, and so
bake it, but not too much.
271. _To make a Pudding of wild Curds._
Take wild Curds and Cream with them, put thereto Eggs, both yolks and
whites, Rosewater, Sugar, and beaten Spice with some Raisins and
Currans, and some Marrow, and a little Salt, then butter a Pan, and bake
it.
272. _To make Pudding of Plum Cake._
Slice your Cake into some Cream or Milk, and boil it, and when it is
cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan
and bake it, or fill guts with it.
273. _To make Bisket Pudding._
Take Naples Biskets and cut them into Milk, and boil it, then put in
Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake
it.
274. _To make a dry Oatmeal Pudding._
Take your Oatmeal well picked, and put into it a little Salt, some
Raisins and Currans, and some beaten spice, and good store of Beef Suet
finely shred, so tie it up hard in a Cloth, and let your water boil when
you put it in; and let it boil very well; if you would butter it, then
leave out the Suet; and if you would leave out the Fruit, then put in
sweet herbs good store.
275. _To make Almond puddings a different way from the other._
Take two Manchets and grate them, then scald them in some Cream, then
put in some Almonds Blanched and beaten as you do other, with Rosewater,
let there be about half a pound, then put in eight Eggs well beaten,
some Spice, Sugar, Salt and Marrow, and having your Guts well scowred
and scraped, fill them, but not too full, and boil them as you do the
other; or bake it if you please; Currans will do well in it.
276. _To make a Quaking Pudding._
Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store
of Eggs well beaten, mix these well, and beat them together, then dip a
clean Cloth in hot water, and flower it over, and let one hold it at
the four corners till you put it in, so tie it up hard, and let your
Water boil when you put it in, then boil it for one hour, and serve it
in with Sack, Sugar and Butter.
277. _To make good Dumplings._
Take some Flower and a little Salt, and a little Ale-Yest, and so much
water as will make it into a Paste, so let your water boil when you do
put them in; boil them but a little while, and then butter them.
278. _Another way to make Dumplings._
Take half a quarter of a Peck of Flower, and one Egg, yolk and white,
half a Pound of Butter broke in little Bits, mix them together with so
much cold Milk as will make it up, do not break your Butter too small,
for then they will not flake; make them up like Rouls of Butter, and
when your water boils, put them in, and do not boil them too much, then
butter them.
279. _Another way to make Dumplings._
Take Flower and temper it very light with Eggs, Milk, or rather Cream,
beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water,
and flower it, and so boil it for a Pudding, or else make it pretty
stiff with the Flower and a little grated Bread, and so boil them for
Dumplings, then butter them, and serve them in.
280. _To make a green Pudding to Butter._
Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and
whites well beaten, and one Manchet grated small, a little salt, beaten
Spice and some Sugar:
Then colour it well with some Juice of Spinage, or if you will have it
yellow, colour it with Saffron, so boil it in a wet Cloth flowred as
before, and serve it in with Wine, Sugar and Butter, and stick it with
blanched Almonds split in halves, and pour the sauce over it, and it
will look like a Hedghog.
You may at some time stick it with Candied Orange Pill or Limon Pill, or
Eringo Roots Candied, you may sometimes strew on some Caraway Comfits,
and if you will bake it, then put in some Marrow, and some Dates cut
small: thus you have many Puddings taught in one.
281. _To make a Pudding of a Hogs Liver._
Take your liver and boil it in water and salt, but not too much;
Then beat it fine in a Mortar, and put to it one Quart of Cream, a
little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs
beaten very well: mix it well.
And if you bake it, put in Marrow, or if you boil it in Skins.
But if you boil it in a Cloth, then leave it out; and butter it when it
is boiled.
282. _To make a Rasberry Pudding._
Take a Quart of Cream and boil it with whole Spice a while, then put in
some grated Bread, and cover it off the Fire, that it may scald a
little; then put in eight Eggs well beaten, and sweeten it with Sugar;
then put in a Pint or more of whole Rasberries, and so boil it in a
Cloth, and take heed you do not boil it too much, then serve it in with
Wine, Butter and Sugar.
You may sometimes leave out the Rasberries, and put in Cowslip Flowers,
or Goosberries.
283. _To make a Calves foot Pudding._
Take those which are tenderly boiled and shred them small with
Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well
beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and
one pound of Currans; mix all these well together, and boil it or bake
it; but if you would Butter it, then do not put in Suet.
284. _To make a Pudding to rost._
Take a Pint of Cream, scald a little grated Bread in it, then put in
three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar
and Salt, with some Beef Suet finely shred, make it pretty stiff, and
wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if
you please, you may put in a little Rosewater.
285. _To make Cream of divers things._
Take a Quart of Cream and boil it a while, then put in eight yolks of
Eggs, and six Whites well beaten, put them in over the Fire, and stir
them lest they turn, then when it is almost enough, put in some Candied
Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved
Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you
do not like it so thick, put fewer Eggs into it.
286. _To make Cream of Artichoke Bottoms._
Take a Quart of Cream and boil it with a little whole Mace a while; then
have your Artichoke Bottoms boiled very tender, and bruise them well in
a Mortar, then put them into the Cream, and boil them a while, then put
in so many yolks of Eggs as you think fit, and sweeten it to your taste;
when you think it is enough, pour it out, and serve it in cold.
287. _To pickle Barberries._
Take your Barberries and pick out the fairest Bunches of them, then take
the Refuse, and with some Water and Salt, so strong as will bear an Egg,
boil them together for half an hour or more, then lay your fair Bunches
into a Pot, and when the Liquor is cold, pour it over them.
288. _To pickle French Beans._
Take them before they be too old, and boil them tender, then put them
into a pickle made with Vinegar and Salt, and so keep them; it is a very
good and pleasant Sallad.
289. _To pickle Oysters._
Take your great Oysters, and in opening them save the Liquor, then
strain it from dross, add to it some White Wine, and White Wine Vinegar,
and a little Salt, and so let them boil together a while, putting in
whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
put in your Oysters and plump them, then lay them out to cool, then put
them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
over them, and keep them from the Air.
290. _To make the best sort of Mustard._
Dry your Seed very well, then beat it by little and little at a time in
a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
with Vinegar very well, then put in a whole Onion, pilled but not cut,
a little Pepper beaten, a little Salt, and a lump of stone Sugar.
291. _Another sort of Mustard._
Dry your Horse-Radish Roots in an Oven very dry, then beat them to
Powder and sift them, and when you would use any, wet it with Wine
Vinegar, and so it will rather be better than the other.
292. _To keep boiled powdered Beef long after it is boiled._
When your Beef is well powdered, and boiled thorowly, and quite cold,
wrap it up close in a linnen cloth, and then a woollen one, and so keep
it in a Chest or Box from the Air.
293. _To make Clouted Cream._
Take three Gallons of new Milk, set it on the fire, and boil it, then
put in two Quarts of Cream, and stir it about for a while over the fire,
then pour it out into several pans, and cover it till the next morning,
then take it off carefully with a Skimmer, and put it all into one dish
one upon another, then eat it with Wine and Sugar.
294. _An excellent Damask Powder._
Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce,
_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_
one Ounce and an half, Musk and Civet of each ten Grains, beat them
altogether grosly, save the Rose leaves you must put in afterwards. This
is a very fine Powder to lay among Linnen.
_The End of the First Part._
THE
SECOND PART
OF
The Queen-like Closet:
Having an Addition of what hath already been treated of, and directing a
very true and excellent way for all manner of COOKERY, both FISH, FLESH,
and PASTRY;
_Shewing_,
The true SEASONING of all Things for Compleat TABLES:
_Also_
All Kinds of SAUCES & PICKLES, in a very brevious way.
Here is to be noted, that in divers of these Receipts there are
Directions for two or three several Things in one, not confounding the
Brains with multitudes of Words, to little or no purpose, or vain
Expressions of things with are altogether unknown to the Learned as well
as to the Ignorant: This is really imparted for the good of all the
FEMALE SEX.
By _Hannah Wolley_, alias _Chaloner_.
_London_, Printed for _R. Lowndes_. 1672
THE
Queen-like CLOSET,
OR
Rich Cabinet.
THE SECOND PART.
1. _To make Elder Vinegar and to colour it._
Take of your best white Wine Vinegar, and put such a quantity of ripe
Elder Berries into it as you shall think fit, in a wide mouth'd Glass,
stop it close, and set it in the Sun for about ten days, then pour it
out gently into another Glass, and keep it for your use; thus you may
make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.
2. _To make Metheglin, either Brown or White, but White is best._
Take what quantity you please of Spring-Water, and make it so strong
with Honey that it will bear an Egg, then boil it very well, till a good
part be wasted, and put in to it boiling a good quantity of whole Spice,
Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.
When it is very well boiled, set it to cool, it being strained from the
Herbs, and the Bag of Spices taken out;
When it is almost cold, put in a little Yest, and beat it well, then put
it into Vessels when it is quite cold, and also the Bag of Spice, and
when it hath stood a few days, bottle it up; if you would have it red,
you must put the Honey to strong Ale Wort in stead of Water.
3. _To make Collar'd Beef._
Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
Spice, shred your Tarragon, and mingle these with some Suet beaten
small, and strew upon your Beef, and so rowl it up, and tie it hard, and
bake it in a pot with Claret Wine and Butter, let the pot be covered
close, and something in the pot to keep the Meat down in the Liquor that
it may not scorch, set it into the Oven with Houshold bread, and when it
is baked, take it out, and let it cool, then hang it up one night in the
Chimney before you eat it, and so as long as you please.
Serve it in with Bay Leaves, and eat it with Mustard and Sugar.
4. _To make Almond Puddings with French Rolls or Naples Biskets._
Take a Quart of Cream, boil it with whole Spice, then take it from the
Fire, and put in three Naples Biskets, or one Penny French Roll sliced
thin, and cover it up to scald; when it is cold, put in four Ounces of
sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight
Eggs, and a little Marrow, with as much Sugar as you think fit, and a
little Salt; you may boil it, or bake it, or put it into Skins; if it be
boiled or baked, put Sugar on it when you serve it in.
5. _To make Barley Cream._
Take two Ounces of French Barley, and boil it in several Waters, then
take a quart of Cream, and boil it with whole Spice, put in your Barley,
and boil them together very well,
Then put in the yolks of six Eggs well beaten, and as much Sugar as you
think fit; stir them well over the fire, then poure it out, and when it
is cold serve it in; thus you may make Rice Cream, onely do not boil
that, but a very little in Milk, before you put it into the Cream.
6. _To make Cheese-cakes._
Take four Gallons of new Milk, set it with a little Runnet, and when it
is come, break it gently, and whey it very well, then take some Manchet,
first scalded well in new Milk, let the Milk be thick with it, and while
it is hot, put in a quarter of a pound of fresh Butter, and stir it in,
when it is cold, mix that and your curd together very well, then put in
one Pound and half of plumped Currans, some beaten Spice, a very little
Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and
a little Sugar, mix them well together, then make some Paste, with
Flower, Butter, the yolk of an Egg and fair water, and roul it out thin,
and so bake them in bake-pans, and do not let them stand too long in the
Oven.
7. _Another way for Cheese-cakes._
Take the Curd of four Gallons of new Milk, and put thereto half a pound
of Almonds blanched and beaten fine with Rosewater, then put in one Pint
of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
one pound and half of plumped Currans, a little Rosewater, and some
Sugar, and so mix them very well, and put them into your Crust and bake
them.
8. _Another way for Cheese-cakes._
Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
half a pound of fresh Butter, and then season it as you do the other
above-named.
9. _Another way for Cheese-cakes._
Take the same quantity of Curd, and mix it with half a Pound of Rice
boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
not too much.
10. _To make fresh Cheese._
Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
little Rosewater, wherein whole Spice hath been steeped, then let it
stand in a little Cullender about half an hour, then turn it out into
your Dish, and serve it to the Table with Cream, Wine, and Sugar.
11. _Another way for a fresh Cheese._
Take a quart of Cream, and boil in it whole Spice, then stir in the
yolks of eight Eggs, and four whites well beaten, and when they are hot,
put in so much Sack as will give it a good taste, then stir it over the
Fire till it runneth on a Curd, then beat it in a Mortar as the other,
and serve it to the Table with Cream and Sugar.
12. _To make Oatmeal Pudding._
Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
little Salt, then Butter your pan and bake it.
13. _Puddings in Balls to stew or to fry._
Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
little Salt, a little grated Bread, and one handful of Flower, and with
the yolks of Eggs make them in Balls, and stew them between two Dishes,
with Wine and Butter, or you may make some of them in the shape of
Sausages, and fry them in Butter, so serve them to the Table with Sugar
strewed over them.
14. _To boil Pigeons._
Take your largest Pigeons and cut them in halves, wash them and dry
them, then boil a little water and Salt with some whole Spice, and a
little Faggot of sweet Herbs, then put in your Pigeons and boil them,
and when they are enough, take some boiled Parsley shred small, some
sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
in the yolks of Eggs, and make it thick over the Fire, then put in your
Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
and so pour over them your Sawce, and serve it to the Table.
15. _To make an Apple Tansie._
Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
four Whites, a little Salt, some Sugar, and a little Spice, then cut
your Apples in round thin slices, and lay them into your Frying-Pan in
order, your Batter being hot, when your Apples are fried, pour in your
Butter, and fry it on the one side, then turn it on a Pie-Plate and
slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
it so to the Table.
16. _To make a green Tansie to fry, or boil over a Pot._
Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
Whites well beat, mix them together, and put in one Nutmeg grated, then
colour it well with the Juice of Spinage, and sweeten it with Sugar;
then fry it with Butter as you do the other, and serve it in the same
manner; but you must lay thin slices of Limon upon this.
If you will not fry it, then butter a Dish, and pour it therein, and set
it upon a Pot of boiling water till it be enough; this is the better
and easier way.
Thus you may make Tansies of any other things, as Cowslips, Rasberries,
Violets, Marigolds, Gilliflowers, or any such like, and colour them with
their Juice; you may use green Wheat instead of Spinage.
17. _To make an Amulet._
Take twelve Eggs, beat them and strain them, put to them three or four
spoonfuls of Cream, then put in a little Salt, and having your
frying-pan ready with some Butter very hot, pour it in, and when you
have fryed it a little, turn over both the sides into the middle, then
turn it on the other side, and when it is fryed, serve it to the table
with Verjuice, Butter and Sugar.
18. _To make a Chicken-Pie._
Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
roul it very thin, and lay it in your Baking-pan, then lay Butter in the
Bottom.
Then lay in your Chickens cut in quarters with some whole Mace, and
Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
Pill, with a few Dates stoned and sliced:
Then lay good store of Butter, Close up your Pie and Bake it:
Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
of two or three Eggs well beaten together over the fire, till it be
thick, so serve it to the Table, and garnish your Dish with some pretty
Conceits made in Paste.
19. _To make a Collar of Brawn of a Breast of Pork._
Take a large Breast of Pork, and bone it, then roul it up, and tie it
hard with a Tape, then boil it water and Salt till it be very tender,
then make Souce drink for it with small Beer, Water and Salt, and keep
it in it:
Serve it to the Table with a Rosemary Branch in the middle of it, and
eat it with Mustard.
20. _To souce Veal to eat like Sturgeon._
Take what part of Veal you like best, and boil it with water and salt,
and a bundle of sweet herbs, and a little Limon Pill; when it is boiled
enough, put into your Liquor so much Vinegar as will make it tast sharp,
and a Limon sliced, and when it is cold, put in your Veal, and when it
hath lain four or five days, serve it to the Table with Fennel, and eat
it with some Vinegar; you must tie it up as you do Brawn.
21. _To make a Pasty of a Breast of Veal._
Take half a peck of fine Flower, and two pounds of Butter broken into
little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
will make it into a Paste; when you have framed your Pasty, lay in your
Breast of Veal boned, and seasoned with a little Pepper and Salt, but
first you must lay in Butter.
When your Veal is laid in, then put in some large Mace, and a Limon
sliced thin, Rind and all, then cover it well with Butter, close it and
bake it, and when you serve it in, cut it up while it is very hot, put
in some white wine, sugar, the yolks of Eggs, and Butter being first
heated over the Fire together; this is very excellent meat.
22. _To make a Pigeon-Pie._
Make your Paste as for the Pasty, roul it thin, and lay it into your
baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
together, and fill the bellies of your Pigeons, then lay them in, and
put in some large Mace, and little thin slices of Bacon, then cover them
with Butter, and close your Pie, and bake it not too much.
23. _To boil a Capon or Hen with Oysters._
Take either of them, and fill the Belly of it with Oysters, and truss
it, then boil it in white Wine, Water, the Liquor of the Oysters, a
Blade or two of Mace, a little Pepper whole, and a little Salt; when it
is boiled enough, take the Oysters out of the belly, and put them into a
Dish, then take some Butter, and some of the Liquor it was boiled in,
and two Anchoves with the yolks of Eggs well beaten, heat these together
over the fire, and then put your Oysters into it, then garnish your Dish
with Limon sliced thin, and some of the Oysters, also some pickled
Barberries and raw Parsley, then lay your Capon or Hen in the middle of
it, and pour the sauce upon the Breast of it, then lay on sliced Limon
and serve it in.
24. _To make an Olio._