Part 10 (1/2)

Take as much flour as you would have dumplings in quant.i.ty, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and b.u.t.ter for sauce; you may boil them either in a cloth or without; so serve them up.

173. _To make_ OYSTER LOAVES.

Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in b.u.t.ter till they be crisp; when your oysters are stewed, put them into your loaves, cover them up before the fire to keep hot whilst you want them; so serve them up.

They are proper either for a side-dish or mid-dish.

You may make c.o.c.kle loaves or mushroom-loaves the same way.

174. _To make a_ GOOSEBERRY PUDDING.

Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified b.u.t.ter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please.

175. _To make an_ EEL PIE.

Case and clean the eels, season them with a little nutmeg, pepper and salt, cut them in long pieces; you must make your pie with hot b.u.t.ter paste, let it be oval with a thin crust; lay in your eels length way, putting over them a little fresh b.u.t.ter; so bake them.

Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper.

176. _To make a_ TURBOT-HEAD PIE.

Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of b.u.t.ter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the b.u.t.ter that it was baked in, put it into a sauce-pan with a lump of fresh b.u.t.ter and flour to thicken it, with an anchovy and a gla.s.s of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up.

177. _To make a Caudle for a sweet_ VEAL PIE.

Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as you would do mull'd ale; you must sweeten it very well, because there is no sugar in the pie.

This caudle will do for any other sort of pie that is sweet.

178. _To make_ SWEET-MEAT TARTS.

Make a little sh.e.l.l-paste, roll it, and line your tins, p.r.i.c.k them in the inside, and so bake them; when you serve 'em up put in any sort of sweet-meats, what you please.

You may have a different sort every day, do but keep your sh.e.l.ls bak'd by you.

179. _To make_ ORANGE TARTS.

Take two or three Seville oranges and boil them, s.h.i.+ft them in the boiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over.

180. _To make a_ TANSEY _another Way_.

Take a pint of cream, some biskets without seeds, two or three spoonfuls of fine flour, nine eggs, leaving out two of the whites, some nutmeg, and orange-flower water, a little juice of tansey and spinage, put it into a pan till it be pretty thick, then fry or bake it, if fried take care that you do not let it be over-brown. Garnish with orange and sugar, so serve it up.