Part 36 (2/2)
_Fritters in the Italian Fas.h.i.+on._
Take a pound of the best Holland cheese or parmisan grated, a pint of fine flower, and as much fine bisket bread muskefied beaten to powder, the yolks of four or five eggs, some saffron and rosewater, sugar, cloves, mace, and cream, make it into stiff paste, then make it into b.a.l.l.s, and fry them in clarified b.u.t.ter. Or stamp this paste in a mortar, and make the b.a.l.l.s as big as a nutmeg or musket bullet.
_Otherways in the Italian Fas.h.i.+on._
Take a pound of rice and boil it in a pint of cream, being boil'd something thick, lay it abroad in a clean dish to cool, then stamp it in a stone mortar, with a pound of good fat cheese grated, some musk, and yolks of four or five hard eggs, sugar, and grated manchet or bisket bread; then make it into b.a.l.l.s, the paste being stiff, and you may colour them with marigold flowers stamped, violets, blue bottles, carnations or pinks, and make them b.a.l.l.s of two or three colours. If the paste be too tender, work more bread to them and flour, fry them, and serve them with sc.r.a.ping sugar and juyce of orange. Garnish these b.a.l.l.s with stock fritters.
_Fritters of Spinage._
Take spinage, pick it and wash it, then set on a skillet of fair water, and when it boileth put in the spinage, being tender boil'd put it in a cullender to drain away the liquor; then mince it small on a fair board, put it in a dish and season it with cinamon, ginger, grated manchet, fix eggs with the whites and yolks, a little cream or none, make the stuff pretty thick, and put in some boil'd currans. Fry it by spoonfuls, and serve it on a dish and plate with sugar.
Thus also you may make fritters of beets, clary, borrage, bugloss, or lattice.
_To make Stock-Fritters or Fritters of Arms._
Strain half a pint of fine flower, with as much water, and make the batter no thicker, than thin cream; then heat the bra.s.s moulds in clarified b.u.t.ter; being hot wipe them, dip the moulds half way in the batter and fry them, to garnish any boil'd fish meats or stewed oysters. View their forms.
_Other fried Dishes of divers forms, or Stock-Fritters in the Italian Fas.h.i.+on._
Take a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified b.u.t.ter.
_Little Pasties, b.a.l.l.s, or Toasts fried._
Take a boil'd or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon, sugar, boil'd currans, and yolks of hard eggs, make this stuff into b.a.l.l.s, toasts or pasties, and fry them.
_Otherways._
Make your paste into little pasties, stars, half moons, scollops, b.a.l.l.s, or suns.
_Or thus._
Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid.
_Otherways Pasties to fry._
Take twenty apples or pippins par'd, coard, and cut into bits like square dice, stew them in b.u.t.ter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them.
_Otherways._
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