Part 74 (2/2)

_b.u.t.tered Beer or Ale otherways._

Boil beer or ale and sc.u.m it, then have six eggs, whites and all, and beat them in a flaggon or quart pot with the sh.e.l.ls, some b.u.t.ter, sugar, and nutmeg, put them together, and being well brewed, drink it when you go to bed.

_Otherways._

Take three pints of beer or ale, put five yolks of eggs to it, strain them together, and set it in a pewter pot to the fire, put to it half a pound of sugar, a penniworth of beaten nutmeg, as much beaten cloves, half an ounce of beaten ginger, and bread it.

_Panado's._

Boil fair water in a skillet, put to it grated bread or cakes, good store of currans, mace and whole cinamon: being almost boil'd and indifferent thick, put in some sack or white wine, sugar, some strained yolks of eggs.

Otherways with slic't bread, water, currans, and mace, and being well boil'd, put to it some sugar, white-wine, and b.u.t.ter.

_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or Juyce of Oranges,_ &c.

Take twenty yolks of eggs with a little cream, strain them, and set them by; then have a clean scowred skillet, and put into it a pottle of good sweet cream, and a good quant.i.ty of whole cinamon, set it a boiling on a soft charcoal fire, and stir it continually; the cream having a good taste of the cinamon, put in the strained eggs and cream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store of fine sugar, and some sliced nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in to the bason, that it may spatter in it, then strow on loaf sugar.

_To make a Posset simple._

Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it.

_Otherways._

Beat a good quant.i.ty of sorrel, and strain it with any of the foresaid liquors, or simply of it self, then boil some milk in a clean scowred skillet, being boil'd, take it off and let it cool, then put it to your drink, but not too hot, for it will make the curd tuff.

_Possets of Herbs otherways._

Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil'd in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.)

Thus of tyme, carduus, cammomile, mint, or marigold flowers.

_To make French Puffs._

Take spinage, tyme, parsley, endive, savory and marjoram, chop or mince them small; then have twenty eggs beaten with the herbs, that the eggs may be green, some nutmeg, ginger, cinamon, and salt; then cut a lemon in slices, and dip it in batter, fry it, and put a spoonful on every slice of lemon, fry it finely in clarified b.u.t.ter, and being fryed, strow on sack, or claret, and sugar.

_Soops or b.u.t.ter'd Meats of Spinage._

Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic't dates, b.u.t.ter, white-wine, beaten cinamon, salt, sugar, and some boil'd currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil'd, and sc.r.a.pe on sugar.

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