Part 27 (2/2)
The Udder being boil'd tender, and cold, cut it into dice-work like small dice, and season them with some cloves, mace, cinamon, ginger, salt, pistaches, or pine-kernels, some dates, and bits of marrow; season the aforesaid materials lightly and fit, make your Pie not above an inch high, like a custard, and of custard-paste, p.r.i.c.k it, and dry it in the oven, and put in the abovesaid materials; put to it also some custard-stuff made of good cream, ten eggs, and but three whites, sugar, salt, rose-water, and some dissolved musk; bake it and stick it with slic't dates, canded pistaches, and sc.r.a.pe fine sugar on it.
Otherways, boil the udder very tender, & being cold slice it into thin slices, as also some thin slices of parmisan & interlarded bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg, sugar, rose-water, and some b.u.t.ter, make three bottoms of the aforesaid things in a dish, patty-pan, or pie, with a cut cover, and being baked, sc.r.a.pe sugar on it, or rice it.
_Otherways to eat hot._
Take an Udder boil'd and cold, slice it into thin slices, and season it with pepper, cinamon, nutmeg, ginger, and salt, mingle some currans among the slices and fill the pie; put some dates on the top, large mace, barberries, or grapes, b.u.t.ter, and the marrow of 2 marrow-bones, close it up and bake it, being baked ice it; but before you ice it, liquor it with b.u.t.ter, verjuyce and sugar.
_To stew Calves or Neats Feet._
Boil and blanch them, then part them in halves, and put them into a pipkin with some strong broth, a little powder of saffron, sweet b.u.t.ter, pepper, sugar, and some sweet herbs finely minced, let them stew an hour and serve them with a little grape verjuyce, stewed among them.
Neats feet being soust serve them cold with mustard.
_To make a fricase of Neats-Feet._
Take them being boild and blancht, fricase them with some b.u.t.ter, and being finely fried make a sauce with six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and salt.
_Otherways._
First bone and p.r.i.c.k them clean, then being boiled, blanched, or cold, cut them into gubbings, and put them in a frying-pan with a ladle-full of strong broth, a piece of b.u.t.ter, and a little salt; after they have fried awhile, put to them a little chopt parsley, green chibbolds, young spear-mint, and tyme, all shred very small, with a little beaten pepper: being almost fried, make a lear for them with the yolks of four or five eggs, some mutton gravy, a little nutmeg, and the juyce of a lemon wrung therein; put this lear to the neats feet as they fry in the pan, then toss them once or twice, and so serve them.
_Neats Feet larded, and roasted on a spit._
Take neats feet being boil'd, cold, and blanched, lard them whole, and then roast them, being roasted, serve them with venison sauce made of claret wine, wine-vinegar, and toasts of houshold bread strained with the wine through a strainer, with some beaten cinamon and ginger, put it in a dish or pipkin, and boil it on the fire, with a few whole cloves, stir it with a sprig of rosemary, and make it not too thick.
_To make Black Puddings of Beefers Blood._
Take the blood of a beefer when it is warm, put in some salt, and then strain it, and when it is through cold put in the groats of oatmeal well pic't, and let it stand soaking all night, then put in some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good new milk; then have four or five eggs well beaten, and put in the blood with good beef-suet not cut too small; mix all well together and fill the beefers guts, being first well cleansed, steeped, and scalded.
_To dress a Dish of Tripes hot out of the pot or pan._
Being tender boil'd, make a sauce with some beaten b.u.t.ter, gravy, pepper, mustard, and wine-vinegar, rub a dish with a clove of garlick, and dish them therein; then run the sauce over them with a little bruised garlick amongst it, and a little wine vinegar sprinkled over the meat.
_To make Bolonia-Sausages._
Take a good leg of pork, and take away all the fat, skins, and sinews, then mince and stamp it very fine in a wooden or bra.s.s mortar, weigh the meat, and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long, mingle it amongst the meat, and put to it half an ounce of whole cloves, as much beaten pepper, with the same quant.i.ty of nutmegs and mace finely beaten also, an ounce of whole carraway-seed, salt eight ounces, cocherel bruised with a little allom beaten and dissolved in sack, and stamped amongst the meat: then take beefers guts, cut of the biggest of the small guts, a yard long, and being clean scoured put them in brine a week or eight days, it strengthens and makes them tuff to hold filling. The greatest skill is in the filling of them, for if they be not well filled they will grow rusty; then being filled put them a smoaking three or four days, and hang them in the air, in some _Garret_ or in a _Cellar_, for they must not come any more at the fire; and in a quarter of a year they will be eatable.
SECTION III.
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