Part 70 (1/2)

_To make cool b.u.t.ter-Paste for this Dish._

Take to every peck of flour five pound of b.u.t.ter, and the whites of six eggs, work it well together dry, then put cold water to it; this paste is good only for patty-pans and pasties.

_To make Paste for Oyster-Pies._

The paste for thin bak't meats must be made with boiling liquor, put to every peck of flour two pound of b.u.t.ter, but let the b.u.t.ter boil in the liquor first.

_To fry Mushrooms._

Blanch them & wash them clean if they be large, quarter them, and boil them with water, salt, vinegar, sweet herbs, large mace, cloves, bay-leaves, and two or three cloves of garlick, then take them up, dry them, dip them in batter and fry them in clarifi'd b.u.t.ter till they be brown, make sauce for them with claret-wine, the juice of two or three oranges, salt, b.u.t.ter, the juyce of horse-raddish roots beaten and strained, slic't nutmeg, and pepper; put these into a frying pan with the yolks of two or 3 eggs dissolved with some mutton gravy, beat and shake them well together in the pan that they curdle not; then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it with oranges, and lemons.

_To dress Mushrooms in the Italian Fas.h.i.+on._

Take mushrooms, peel & wash them, and boil them in a skillet with water and salt, but first let the liquor boil with sweet herbs, parsley, and a crust of bread, being boil'd, drain them from the water, and fry them in sweet sallet oyl; being fried serve them in a dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in clarified b.u.t.ter.

_To stew Mushrooms._

Peel them, and put them in a clean dish, strow salt on them, and put an onion to them, some sweet herbs, large mace, pepper, b.u.t.ter, salt, and two or three cloves, being tender stewed on a soft fire, put to them some grated bread, and a little white wine, stew them a little more and dish them (but first rub the dish with a clove of garlick) sippet them, lay slic't orange on them, and run them over with beaten b.u.t.ter.

_To stew Mushrooms otherways._

Take them fresh gathered, and cut off the end of the stalk, and as you peel them put them in a dish with white wine; after they have laid half an hour, drain them from the wine, and put them between 2 silver dishes, and set them on a soft fire without any liquor, & when they have stewed a while pour away the liquor that comes from them; then put your mushrooms into another clean dish with a sprig of time, a whole onion, 4 or five corns of whole pepper, two or three cloves, a piece of an orange, a little salt, and a piece of good b.u.t.ter, & some pure gravy of mutton, cover them, and set them on a gentle fire, so let them stew softly till they be enough and very tender; when you dish them, blow off the fat from them, and take out the time, spice, and orange from them, then wring in the juyce of a lemon, and a little nutmeg among the mushrooms, toss them two or three times, and put them in a clean dish, and serve them hot to the table.

_To dress Champignions in fricase, or Mushrooms, which is all one thing; they are called also Fungi, commonly in English Toad Stools._

Dress your Champignions, as in the foregoing Chapter, and being stewed put away the liquor, put them into a frying-pan with a piece of b.u.t.ter, some tyme, sweet marjoram, and a piece of an onion minced all together very fine, with a little salt also and beaten pepper, and fry them, and being finely fried, make a lear or sauce with three or four eggs dissolved with some claret-wine, and the juyce of two or three oranges, grated nutmeg, and the gravy of a leg of mutton, and shake them together in a pan with two or three tosses, dish them, and garnish the dish with orange and lemon, and rub the dish first with a clove of garlick, or none.

_To broil Mushrooms._

Take the biggest and the reddest, peel them, and season them with some sweet herbs, pepper, and salt, broil them on a dripping-pan of paper, and fill it full, put some oyl into it, and lay it on a gridiron, boil it on a soft fire, turn them often, and serve them with oyl and vinegar.

Or broil them with b.u.t.ter, and serve them with beaten b.u.t.ter, and juyce of orange.

_To stew c.o.c.kles being taken out of the sh.e.l.ls._

Wash them well with vinegar, broil or broth them before you take them out of the sh.e.l.ls, then put them in a dish with a little claret, vinegar, a handful of capers, mace, pepper, a little grated bread, minced tyme, salt, and the yolks of two or three hard eggs minced, stew all together till you think them enough; then put in a good piece of b.u.t.ter, shake them well together, heat the dish, rub it with a clove of garlick, and put two or three toasts of white bread in the bottom, laying the meat on them. Craw-fish, prawns, or shrimps, are excellent good the same way being taken out of their sh.e.l.ls, and make variety of garnish with the sh.e.l.ls.

_To stew c.o.c.kles otherways._

Stew them with claret wine, capers, rose or elder vinegar, wine vinegar, large mace, gross pepper, grated bread, minced tyme, the yolks of hard eggs minced, and b.u.t.ter: stew them well together. Thus you may stew scollops, but leave out capers.