Part 42 (2/2)
Take half a pound of ising-gla.s.s, half a pound of harts-horn, half a pound of slic't dates, a pound of beaten sugar, half a pound of slic't figs, a pound of slic't prunes half an ounce of cinamon, half an ounce of ginger, a quarter of an ounce of mace, a quarter of an ounce of cloves, half an ounce of nutmegs, and a little red sanders, slice your spices, and also a little stick of liquorish and put in your cinamon whole.
_To make a Jelly for weakness in the back._
Take two ounces of harts-horn, and a wine quart of spring-water, put it into a pipkin, and boil it over a soft fire till it be one half consumed, then take it off the fire, and let it stand a quarter of an hour, and strain it through a fine holland cloth, crus.h.i.+ng the harts-horn gently with a spoon: then put to it the juyce of a lemon, two spoonfulls of red rose-water, half a spoonful of cinamon-water, four or five ounces of fine sugar, or make it sweet according to the parties taste; then put it out into little gla.s.ses or pipkins, and let it stand twenty four hours, then you may take of it in the morning, or at four of the clock in the afternoon, what quant.i.ty you please. To put two or three spoonfuls of it into broth is very good.
_To make another dish of meat called a Press, for service._
Do in this as you may see in the jelly of the porker, before spoken of; take the feet, ears, snouts, and cheeks, being finely and tender boil'd to a jelly with spices, and the same liquor as is said in the Porker; then take out the bones and make a lay of it like a square brick, season it with coriander or fennil-seed, and bind it up like a square brick in a strong canvas with packthred, press it till it be cold, and serve it in slices with bay-leaves, or run it over with jellies.
_To make a Sausage for Jelly._
Boil or roast a capon, mince and stamp it with some almond paste, then have a fine dried neats-tongue, one that looks fine and red ready boil'd, cut it into little pieces, square like dice, half an inch long, and as much of interlarded bacon cut into the same form ready boil'd and cold, some preserved quinces and barberries, sugar, and cinamon, mingle all together with some sc.r.a.ped ising-gla.s.s amongst it warm; roul it up in a sausage, knit it up at the ends, and sow the sides; then let it cool, slice it, and serve it in a jelly in a dish in thin slices, and run jelly over it, let it cool and lay on more, that cool, run more, and thus do till the dish be full; when you serve it, garnish the dish with jelly and preserved barberries, and run over all with juyce of lemon.
_To make Leach a most excellent way in the French Fas.h.i.+on._
Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil'd with half a pound of ising-gla.s.s, being steeped and washed clean, and put to it half a pound of sugar, and being boil'd to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or gla.s.ses, and sometimes without sugar in it, _&c._
_To make the best Almond Leach._
Take an ounce of ising-gla.s.s, and lay it two hours in water, s.h.i.+ft it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic't ginger, boil them till it taste well of the spice, then put in your digested ising-gla.s.s, sugar, and a little rose-water, run it through a strainer, and put it into dishes.
Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.
_To keep Sparagus all the year._
Parboil them very little, and put them into clarified b.u.t.ter, cover them with it, the b.u.t.ter being cold, cover them with a leather, and about a month after refresh the b.u.t.ter, melt it, and put it on them again, then set them under ground being covered with a leather.
SECTION IX.
_The best way of making all manner of baked Meats._
_To make a Bisk or Batalia Pie._
Take six peeping Pigeons, and as many peeping small chickens, truss them to bake; then have six oxe pallets well boil'd and blancht, and cut in little pieces; then take six lamb-stones, and as many good veal sweet-breads cut in halves and parboil'd, twenty c.o.c.ks-combs boil'd and blanch'd, the bottoms of four artichocks boiled and blanched, a quart of great oysters parboil'd and bearded, also the marrow of four bones seasoned with pepper, nutmeg, mace, and salt; fill the pye with the meat, and mingle some pistaches amongst it, c.o.c.k-stones, knots, or yolks of hard eggs, and some b.u.t.ter, close it up and bake it (an hour and half will bake it) but before you set it in the oven, put into it a little fair water: Being baked pour out the b.u.t.ter, and liquor it with gravy, b.u.t.ter beaten up thick, slic't lemon, and serve it up.
Or you may bake this bisk in a patty-pan or dish.
Sometimes use sparagus and interlarded bacon.
For the paste of this dish, take three quarts of flour, and three quarters of a pound of b.u.t.ter, boil the b.u.t.ter in fair water, and make up the paste hot and quick.
Otherways in the summer time, make the paste of cold b.u.t.ter; to three quarts of flour take a pound and a half of b.u.t.ter, and work it dry into the flour, with the yolks of four eggs and one white, then put a little water to it, and make it up into a stiff paste.
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