Part 26 (1/2)

Take quinces, pare and put them into water, save all the parings and cores, let 'em lie in the water with the quinces, set them over the fire with the parings and cores to coddle, cover them close up at the top with the parings, and lie over them either a dishcover or pewter dish, and cover them close; let them hang over a very slow fire whilst they be tender; but don't let them boil; when they are soft take them out of the water, and weigh your quinces, and to every pound put a pint of the same water they were coddled in (when strained) and put to your quinces, and to every pound of quinces put a pound of sugar; put them into a pot or pewter flagon, the pewter makes them a much better colour; close them up with a little coa.r.s.e paste, and set them in a bread oven all night; if the syrrup be too thin boil it down, put it to your quinces, and keep it for use.

You may either do it with powder sugar or loaf sugar.

458. _To make_ Almond Cheesecakes _another Way_.

Take the peel of two or three lemons pared thick, boil them pretty soft, and change the water two or three times in the boiling; when they are boiled beat them very fine with a little loaf sugar, then take eight eggs, (leaving out six of the whites) half a pound of loaf or powder sugar, beat the eggs and sugar for half an hour, or better; take a quarter of a pound of the best almonds, blanch and beat them with three or four spoonfuls of rose-water, but not over small; take ten ounces of fresh b.u.t.ter, melt it without water, and clear off from it the b.u.t.ter-milk, then mix them altogether very well, and bake them in a slow oven in a puff-paste; before you put them into the tins, put in the juice of half a lemon.

When you put them in the oven grate over them a little loaf sugar.

You may make them without almonds, if you please.

You may make a pudding of the same, only leave out the almonds.

_FINIS_.

English Housewifry _improved_;

OR,

A SUPPLEMENT TO MOXON'S COOKERY.

CONTAINING,

Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c.

Collected by a PERSON of JUDGMENT.

SUPPLEMENT TO MOXON'S Cookery.

1. _A_ GRANADE.

Take the caul of a leg of veal, lie it into a round pot; put a layer of the flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the pot is fill'd up; which done, take the part of the caul that lies over the edge of the pot, close it up, tie a paper over, and send it to the oven; when baked, turn it out into your dish.--_Sauce_. A good light-brown gravy, with a few mushrooms, morels, or truffles; serve it up hot.

2. _The fine Brown_ JELLY.

Boil four calf's feet in six quarts of water 'till it is reduced to three pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, a spoonful of b.u.t.ter hot, add to it a spoonful of fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and let it boil; when cold take off the fat, melt the jelly again and put to it half a pint of red port, the juice and peel of half a lemon, white pepper, mace, a little Jamaica pepper, and a little salt; then have ready the whites of four eggs, well froth'd, and put them into the jelly, (take care the jelly be not too hot when the whites are put in) stir it well together, and boil it over a quick fire one minute, run it thro' a flannel bag and turn it back till it is clear, and what form you would have it, have that ready, pour a little of the jelly in the bottom, it will soon starken; then place what you please in it, either pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You may send it up in this form, or turn it into another dish, with holding it over hot water; but not till it is thoroughly hardened.

3. _To make a_ MELLON.

Make the leanest forc'd-meat that you can, green it as near the colour of mellon as possible with the juice of spinage, as little of the juice as you can; put several herbs in it, especially parsley, shred fine, for that will help to green it; roll it an inch and a half thick, lay one half in a large mellon mould, well b.u.t.tered and flowered, with the other half the full size of the mould, sides and all; then put into it as many stew'd oysters as near fills it with liquor sufficient to keep them moist, and close the forc'd-meat well together; close the melon and boil it till you think it is enough; then make a small hole (if possible not to be perceived) pour in a little more of the liquor that the oysters were stew'd in hot, and serve it up with hot sauce in the dish. It must be boiled in a cloth, and is either for a first or second course.