Part 35 (1/2)

Put them into a gally-pot or double gla.s.s, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double gla.s.s covered over with a blade and leather.

_To pickle Capers, Gooseberries, Barberries, red and white Currans._

Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.

_To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c.

Take weight for weight of sugar candy, or double refined sugar, being beaten fine, sea.r.s.ed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.

_For the compounding and candying the foresaid pickled and candied Sallets._

Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them.

First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv'd gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the leaves and branches with thin slices of cuc.u.mbers, make the leaves in true proportion jagged or otherways, and thus you may set forth some blown some in the bud, and some half blown, which will be very pretty and curious; if yellow, set it forth with cowslip or primroses; if blue take violets or borrage; and thus of any flowers.

SECTION VI.

_To make all manner of Carbonadoes, either of Flesh or Fowl; as also all manner of fried Meats of Flesh, Collops and Eggs, with the most exquisite way of making Pancakes, Fritters, and Tansies._

_To carbonado a Chine of Mutton._

Take a Chine of Mutton, salt it, and broil it on the embers, or toast it against the fire; being finely broil'd, baste it, and bread it with fine grated manchet, and serve it with gravy only.

_To carbonado a Shoulder of Mutton._

Take a Shoulder of Mutton, half boil it, scotch it and salt it, save the gravy, and broil it on a soft fire being finely coloured and fitted, make sauce with b.u.t.ter, vinegar, pepper, and mustard.

_To carbonado a Rack of Mutton._

Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a piece of b.u.t.ter.

_To carbonado a Leg of Mutton._

Cut it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the s.p.a.ce of an hour; being finely broil'd, serve it with gravy sauce, and juyce of orange.

Thus you may broil any hanch of venison, and serve it with gravy only.

_To broil a chine of Veal._

Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broil'd, serve it with gravy, beaten b.u.t.ter, and juyce of lemon or orange.