Part 46 (2/2)
Another you may make of prawns and c.o.c.kles, being seasoned as the first, but no marrow: a few pickled mushrooms, (if you have them) it being baked, beat up a piece of b.u.t.ter, a little vinegar, a slic't nutmeg, and the juyce of two or three oranges thick, and pour it into the Pye.
A third you may make a Bird pie; take young Birds, as larks pull'd and drawn, and a forced meat to put in the bellies made of grated bread, sweet herbs minced very small, beef-suet, or marrow minced, almonds beat with a little cream to keep them from oyling, a little parmisan (or none) or old cheese; season this meat with nutmeg, ginger, and salt, then mix them together, with cream and eggs like a pudding, stuff the larks with it, then season the larks with nutmeg, pepper, and salt, and lay them in the pie, put in some b.u.t.ter, and scatter between them pine-kernels, yolks of eggs and sweet herbs, the herbs and eggs being minced very small; being baked make a lear with the juyce of oranges and b.u.t.ter beat up thick, and shaken well together.
For another of the Pies, you may boil artichocks, and take only the bottoms for the Pie, cut them into quarters or less, and season them with nutmeg. Thus with several ingredients you may fill your other Pies.
_For the outmost Pies they must be Egg-Pies._
Boil twenty eggs and mince them very small, being blanched, with twice the weight of them of beef-suet fine minced also; then have half a pound of dates slic't with a pound of raisins, and a pound of currans well washed and dryed, and half an ounce of cinamon fine beaten, and a little cloves and mace fine beaten, sugar a quarter of a pound, a little salt, a quarter of a pint of rose-water, and as much verjuyce, and stir and mingle all well together, and fill the pies, and close them, and bake them, they will not be above two hours a baking, and serve them all seventeen upon one dish, or plate, and ice them, or sc.r.a.pe sugar on them; every one of these Pies should have a tuft of paste jagged on the top.
_To make Custards divers ways._
Take to a quart cream, ten eggs, half a pound of sugar, half a quarter of an ounce of mace, half as much ginger beaten very fine, and a spoonful of salt, strain them through a strainer; and the forms being finely dried in the oven, fill them full on an even hearth, and bake them fair and white, draw them and dish them on a dish and plate; then strow on them biskets red and white, stick muskedines red and white, and sc.r.a.pe thereon double refined sugar.
Make the paste for these custards of a pottle of fine flour, make it up with boiling liquor, and make it up stiff.
_To make an Almond Custard._
Take two pound of almonds, blanch and beat them very fine with rosewater, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste as beforesaid, and bake it in a mild oven fine and white, garnish it as before and sc.r.a.pe fine sugar over all.
_To make a Custard without Eggs._
Take a pound of almonds, blanch and beat them with rose-water into a fine paste, then put the sp.a.w.n or row of a Carp or Pike to it, and beat them well together, with some cloves, mace, and salt, the spices being first beaten, and some ginger, strain them with some fair spring water, and put into the strained stuff half a pound of double refined sugar and a little saffron; when the paste is dried and ready to fill, put into the bottom of the coffin some slic't dates, raisins of the sun stoned, and some boiled currans, fill them and bake them; being baked, sc.r.a.pe sugar on them. Be sure always to p.r.i.c.k your custards or forms before you set them in the oven.
If you have no row or sp.a.w.n, put rice flour instead hereof.
_To make an extraordinary good Cake._
Take half a bushel of the best flour you can get very finely sea.r.s.ed, and lay it upon a large Pastry board, make a hole in the midst thereof, and put to it three pound of the best b.u.t.ter you can get; with fourteen pound of currans finely picked and rubbed, three quarts of good new thick cream warm'd, two pound of fine sugar beaten, three pints of good new ale, barm or yeast, four ounces of cinamon fine beaten and sea.r.s.ed, also an ounce of beaten ginger, two ounces of nutmegs fine beaten and sea.r.s.ed; put in all these materials together, and work them up into an indifferent stiff paste, keep it warm till the oven be hot, then make it up and bake it, being baked an hour and a half ice it, then take four pound of double refined sugar, beat it, and sea.r.s.e it, and put it in a deep clean scowred skillet the quant.i.ty of a gallon, boil it to a candy height with a little rose-water, then draw the cake, run it all over, and set it into the oven, till it be candied.
_To make a Cake otherways._
Take a gallon of very fine flour and lay it on the pastry board, then strain three or four eggs with a pint of barm, and put it into a hole made in the middle of the flour with two nutmegs finely beaten, an ounce of cinamon, and an ounce of cloves and mace beaten fine also, half a pound of sugar, and a pint of cream; put these into the flour with two spoonfuls of salt, and work it up good and stiff, then take half the paste, and work three pound of currans well picked & rubbed into it, then take the other part and divide it into two equal pieces, drive them out as broad as you wold have the cake, then lay one of the sheets of paste on a sheet of paper, and upon that the half that hath the currans, and the other part on the top, close it up round, p.r.i.c.k it, and bake it; being baked, ice it with b.u.t.ter, sugar, and rose water, and set it again into the oven.
_To make French Bread the best way._
Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish, and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fas.h.i.+on it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.
SECTION X.
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