Part 16 (2/2)

ANOTHER BAKED PUDDING

Take a Pint and half of good Sweet-cream; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet-b.u.t.ter; then put your pudding into it, and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding; so put it into the oven three quarters of an hour, in which time it will be well baked. Strew on it some fine Sugar, and serve it.

TO MAKE BLACK PUDDINGS

Take a pottle of half-cut Groats; pick them clean, that there may be no husks nor foulness in them; then put them into a Mortar, bruise them a little with a Pestle; then have ready either Milk, or fresh meat-broth boiled up, and the Oat-meal immediately put into it; It must be just so much as will cover it; then cover the thing close that it is in, and let it steep twenty four hours; To this two quarts of Oatmeal, put a pint and half of blood, season it well with Salt, and a little Pepper, and a little beaten Cloves and Mace, eight Eggs, yolks and whites, five pound of Kidney-beef-suet shred, but not too small; then put in of these herbs; Peny-royal, Fennel, Leek-blades, Parsley, Sage, Straw-berry-leaves and Violet leaves, equal parts, in all to the quant.i.ty of a good handful; let them be pick'd and washed very clean, and chop'd very small, and mingled well with the former things; Then fill your Puddings.

Make ready your guts in this manner. Cleanse them very well, when they are fresh taken out of the Hog; and after they are well washed and scowred, lay them to soak in fair water three days and three nights, s.h.i.+fting the water twice every day: and every time you s.h.i.+ft the water, scour them first with Water and Salt. An hour and a quarter is enough to boil them.

TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES

Take good sound clear Pippins, pare, quarter and coar them; then put them into a skillet of Conduit-water, such a proportion as you intend to make; boil it very well: then let the liquor run from the pulp through a sieve, without forcing, and let it stand till the next morning. Take Orange or Limon peel, and boil in a skillet of water, till they are tender; then rowl them up in a linnen cloth to dry the water well out of them; let them lie so all night. Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve, and to every pound of Sugar, and pint of liquor, put ten Ounces of Pippins in quarters or in slices, but cut them not too thin; boil them a little while very fast in the Pippin-liquor, before you put in the Sugar, then strew in the Sugar all over them as it boileth, till it is all in, keeping it still fast boiling, until they look very clear; by that you may know they are enough. While they boil, you must still be sc.u.mming them; then put in your juyce of Limon to your last, and Amber, if you please; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if any sc.u.m remain, it will stick to the Paper. Then put your quarters or slices into your Gla.s.ses, and strew upon them very small slices of Limon or Orange (which you please) which you had before boiled; then fill up your Gla.s.ses with your jelly.

For making your Pippin-liquor, you may take about some fourty Pippins to two quarts of water, or so much as to make your Pippin-liquor strong of the Pippins, and the juyce of about four Limons.

MY LADY DIANA PORTER'S SCOTCH COLLOPS

Cut a leg or two of Mutton into thin slices, which beat very well. Put them to fry over a very quick fire in a pan first glased over, with no more b.u.t.ter melted in it, then just to besmear a little all the bottom of the Pan. Turn them in due time. There must never be but one row in the pan, nor any slice lying upon another; but every one immediate to the pan. When they are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before; and when they are enough, put them into the dish to the other. When you have enough, by such repet.i.tions, or by doing them in two or three pans, all at a time; take a Porrenger full of Gravy of Mutton, and put into it a piece of b.u.t.ter as much a Wall-nut, and a quartered Onion if you will (or rub the dish afterwards with Garlike) and Pepper and Salt, and let this boil to be very hot; then throw away the Onion, and pour this into the dish upon the slices, and let them stew a little together; then squeese an Orange upon it, and serve it up.

A FRICACEE OF VEAL

Cut a leg of Veal into thin slices, and beat them; or the like with Chicken, which must be flead off their skin. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of b.u.t.ter (or more) a good spoonful of Thyme, Sweet-Marjoram and Parsley (more Parsley then of the others) all minced small; a Porrenger full of gravy. When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated. Then throw away the Onion and first sprigs of Herbs, squeese Orange to it, and so serve it up hot.

If instead of a Fricacee, you will make _un estuvee de veau_, stew or boil simpringly your slices of Veal in White-wine and water, _ana_, with a good lump of b.u.t.ter, seasoning it with Pepper and Salt and Onions. When it is enough, put to it store of yolks of Eggs beaten with Verjuyce, or White-wine and Vinegar, and some Nutmeg (and gravy if you will) and some Herbs as in the Fricacee; and stir all very well over the fire till the sauce be well _lie_ together.

A TANSY

Take three pints of Cream, fourteen New-laid-eggs (seven whites put away) one pint of juyce of Spinage, six or seven spoonfuls of juyce of Tansy, a Nutmeg (or two) sliced small, half a pound of Sugar, and a little Salt.

Beat all these well together, then fryit in a pan with no more b.u.t.ter then is necessary. When it is enough, serve it up with juyce of Orange or slices of Limon upon it.

TO STEW OYSTERS

Take what quant.i.ty you will of the best Oysters to eat raw. Open them, putting all their water with the fish into a bason. Take out the Oysters one by one (that you may have them washed clean in their own water) and lay them in the dish you intend to stew them in. Then let their water run upon them through a fine linnen, that all their foulness may remain behind. Then put a good great lump of b.u.t.ter to them, which may be (when melted) half as much, as their water. Season them with Salt, Nutmeg, and a very few Cloves. Let this boil smartly, covered. When it is half boiled, put in some crusts of light French-bread, and boil on, till all be enough, and then serve them up.

You may put in three or four grains of Ambergreece, when you put in the Nutmeg, that in the boiling it may melt. You may also put in a little White-wine or Verjuyce at the last, or some juyce of Orange.

TO DRESS LAMPREY'S

At Glocester they use Lamprey's thus. Heat water in a Pot or Kettle with a narrow mouth, till it be near ready to boil; so that you may endure to dip your hand into it, but not to let it stay in. Put your Lamprey's, as they come out of the River, into this scalding-water, and cover the pot, that little while they remain in, which must be but a moment, about an _Ave Maria_ while. Then with a Woodden ladle take them out, and lay them upon a table, and hold their head in a Napkin (else it will slip away, if held in the bare hand) and with the back of a knife sc.r.a.pe off the mud, which will have risen out all along the fish. A great deal and very thick will come off: and then the skin will look clean and s.h.i.+ning and blew, which must never be flead off. Then open their bellies all along, and with a Pen-knife loosen the string which begins under the gall (having first cast away the gall and entrails) then pull it out, and in the pulling away, it will stretch much in length; then pick out a black substance, that is all along under the string, cutting towards the back as much as is needful for this end. Then rowl them up and down in a soft and dry napkin, changing this as soon as it is wet for another, using so many Napkins as may make the fishes perfectly dry; for in that consisteth a chief part of their preparation.

Then powder them well with Pepper and Salt, rubbing them in well, and lay them round in a Pot or strong crust upon a good Lare of b.u.t.ter, and store of Onions every where about them, and chiefly a good company in the middle.

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