Part 37 (1/2)
Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into b.a.l.l.s, cakes, or any cut or carved branches, and fry them in clarified b.u.t.ter, and serve them with fine sc.r.a.ped sugar.
_To fry Paste out of a Syringe or b.u.t.ter-squirt._
Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of b.u.t.ter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified b.u.t.ter, and run it into the b.u.t.ter through a b.u.t.ter-squirt.
_To make Pancakes._
Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified b.u.t.ter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them with fine sugar.
_Otherways._
Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes.
_Or thus._
Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified b.u.t.ter.
_Otherways._
Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar.
_To make a Tansie the best way._
Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of b.u.t.ter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as it thickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more b.u.t.ter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar.
_Otherways._
Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet b.u.t.ter, and serve them on a plate and dish with some sugar.
_A Tansie for Lent._
Take tansie and all manner of herbs as before, and beaten almond, stamp them with the sp.a.w.n of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet b.u.t.ter.
_Toasts of Divers sorts._
_First, in b.u.t.ter or Oyl._
Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified b.u.t.ter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.
_Otherways._