Part 74 (1/2)

Take the former strained pease-pottage, put to them salt, large mace, a bundle of sweet herbs, and some pickled capers; stew them well together, then serve them in a deep dish clean scowred, with thin slices of bread in the bottom, and graced manchet to garnish it.

_An excellent stewed Broth for Fish-Day._

Set a boiling some fair water in a pipkin, then strain some oatmeal and put to it, with large mace, whole cinamon, salt, a bundle of sweet herbs, some strained and whole prunes, and some raisins of the sun; being well stewed on a soft fire, and pretty thick, put in some claret-wine and sugar, serve it in a clear scowred deep dish or standing piece, and sc.r.a.pe on sugar.

_Onion Pottage._

Fry good store of slic't onions, then have a pipkin of boiling liquor over the fire, when the liquor boils put in the fryed onions, b.u.t.ter and all, with pepper and salt; being well stewed together, serve it on sops of French bread or pine-molet.

_Almond Pottage._

Take a pound of almond-paste, and strain it with some new milk; then have a pottle of cream boiling in a pipkin or skillet, put in the milk; and almonds with some mace, salt, and sugar; serve it in a clean dish on sippets of French bread, and sc.r.a.pe on sugar.

_Otherways._

Strain them with fair water, and boil them with mace, salt, and sugar, (or none) add two or three yolks of eggs dissolved, or saffron; and serve it as before.

_Almond Caudle._

Strain half a pound of almonds being blanched and stamped, strain them with a pint of good ale, then boil it with slices of fine manchet, large mace, and sugar; being almost boil'd put in three or four spoonfuls of sack.

_Oatmeal Caudle._

Boil ale, sc.u.m it, and put in strained oatmeal, mace, sugar, and diced bread, boil it well, and put in two or three spoonfuls of sack, white-wine or claret.

_Egg Caudle._

Boil ale or beer, sc.u.m it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put it into the rest with a little grated nutmeg; give it a warm, and serve it.

_Sugar, or Honey Sops._

Boil beer or ale, sc.u.m it, and put to it slices of fine manchet, large mace, sugar, or honey; sometimes currans, and boil all well together.

_To make an Alebury._

Boil beer or ale, sc.u.m it, and put in some mace, and a bottom of a manchet, boil it well, then put in some sugar.

_b.u.t.tered Beer._

Take beer or ale and boil it, then sc.u.m it, and put to it some liquorish and anniseeds, boil them well together; then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer, and some good b.u.t.ter; strain your b.u.t.ter'd beer, put it in the flaggon, and brew it with the b.u.t.ter and eggs.