The Compleat Cook Part 2

Take your Buds before they be yellow on the top, make a brine of Vinegar and Salt, which you must do onely by shaking it together till the Salt be melted, then put in your Buds, and keepe stirred once in a day till they be sunk within the Vinegar, be sure to keep close covered.

_To keep Quinces raw all the year._

Take some of the worst Quinces and cut them into small pieces, and Coares and Parings, boyle them in water, and put to a Gallon of water, some three spoonfuls of Salt, as much Honey; boyle these together till they are very strong, and when it is cold, put it into half a pint of Vinegar in a wooden Vessell or Earthen Pot; and take then as many of your best Quinces as will go into your Liquor, then stop them up very close that no Aire get into them, and they will keep all the yeare.

_To make a Gooseberry Foole._

Take your Gooseberries, and put them in a Silver or Earthen Pot, and set it in a Skillet of boyling Water, and when they are coddled enough strain them, then make them hot again, when they are scalding hot, beat them very well with a good piece of fresh b.u.t.ter, Rose-water and Sugar, and put in the yolke of two or three Eggs; you may put Rose-water into them, and so stir it altogether, and serve it to the Table when it is cold.

_To make an Otemeale Pudding_.

Take a Porringer full of Oatmeale beaten to flower, a pint of Creame, one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of Sugar, a pound of Beefe-suet well minced, mingle all these together and so bake it. An houre will bake it.

_To make a green Pudding._

Take a penny loafe of stale Bread, grate it, put to halfe a pound of Sugar, grated Nutmeg, as much Salt as will season it, three quarters of a pound of beef-suet shred very small, then take sweet Herbs, the most of them Marigolds, eight Spinages: shred the Herbs very small, mix all well together, then take two Eggs and work them up together with your hand, and make them into round b.a.l.l.s, and when the water boyles put them in, serve them with Rose-water, Sugar, and b.u.t.ter or Sauce.

_To make good Sausages._

Take the lean of a Legge of Pork, and four pound of Beefe-suet, or rather b.u.t.ter, shred them together very small, then season it with three quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace mixed together, as the Pepper is, a handfull of Sage when it is chopt small, and as much salt as you thinke will make them tast well of it; mingle all these with the meat, then break in ten Eggs, all but two or three of the whites, then temper it all well with your hands, and fill it into Hoggs gutts, which you must have ready for them; you must tye the ends of them like Puddings, and when you eat them you must boyle them on a soft fire; a hot will crack the skins, and the goodnesse boyle out of them.

_To make Toasts._

Cut two penny Loaves in round slices and dip them in half a pint of Cream or cold water, then lay them abroad in a Dish, and beat three Eggs and grated Nutmegs, and Sugar, beat them with the Cream, then take your frying Pan and melt some b.u.t.ter in it, and wet one side of your Toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them; send them in with Rosewater, b.u.t.ter and sugar.

_Spanish Cream._

Put hot water in a bucket and go with it to the Milking, then poure out the Water, and instantly milke into it, and presently strain it into milk-Pans of an ordinary fulnesse, but not after an ordinary way for you must set your Pan on the ground and stand on a stool, and pour it forth that it may rise in bubbles with the fall; this on the morrow will be a very tough Cream, which you must take off with your Skimmer, and lay it in the Dish, laying upon laying; and if you please strew some sugar between them.

_To make Clouted Cream._

Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water, put these together in a great Earthen Milke-Pan, & set it upon a fire of Charcoale well kindled, you must be sure the fire be not too hot; then let it stand a day and a night; and when you go to take it off, loose the edge of your Cream around about with a Knife, then take your board, and lay the edges that is left beside the board, cut into many pieces, and put them into the Dish first, and sc.r.a.pe some fine Sugar upon them, then take your board and take off your Cream as clean from the Milk as you can, and lay it upon your Dish, and if your Dish be little, there will be some left, the which you may put into what fas.h.i.+on you please, and sc.r.a.pe good store of Sugar upon it.

_A good Cream_

When you Churn b.u.t.ter, take out six spoonfuls of Cream, just as it is to turne to b.u.t.ter, that is, when it is a little frothy; then boyle good Cream as must as will make a Dish, and season it with Sugar, and a little Rose-water; when it is quite cold enough, mingle it very well with that you take out of the Churn, and so Dish it.

_To make Piramidis Cream._

Take a quart of water, and six ounces of harts horn, and put it into a Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut, put all this into the Bottle, which must be so big as will hold a pint more; for if it be full it will break; stop it very Close with a Cork, and tye a Cloth about it, put the Bottle into a pot of beef when it is boyling, and let it boyle three hours, then take as much Cream as there is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so that you cannot discern what they be, mingle the Cream and the Almonds together, then strain it, and do so two or three times to get all you can out of the Almonds, then put jelly when it is cold into a silver Bason, and the Cream to it; sweeten it as you like, put in two or three grains of Musk and Amber-greece, set it over the fire, stirring it continually and skimming it, till it be seething hot, but let it not boyle, then put it into an old fas.h.i.+on drinking-Gla.s.se, and let it stand till it is cold, and when you will use it, hold your Gla.s.s in a warm hand, and loosen it with a Knife, and whelm it into a Dish, and have in readinesse Pine Apple blown, and stick it all over, and serve it in with Cream or without as you please.

_To make a Sack Cream._

Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull of sack, and stir it well the while, that it curd not, so do till you have dropped in six spoonfuls, then season it with sugar, Nutmeg, and strong water.

_To boyle Pigeons._

Stuffe the Pigeons with Parsley, and b.u.t.ter, and put them into an Earthen Pot, and put some sweet b.u.t.ter to them and let them boyle; take Parsley, Tyme, and Rosemary, chop them and put them to them; take some sweet b.u.t.ter, and put in withall some spinage, take a little gross Pepper and Salt, and season it withall, then take the yolk of an Egge and strain it with Verjuyce, and put to them, lay sippets in the Dish and serve it.

_To make an Apple-Tansey._

Pare your Apples and cut them in thin round slices, then fry them in good sweet b.u.t.ter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure it upon your Apples and fry it.

_The French-Barly-Cream._

Take a quart of Cream, and boyle in a Porrenger of French-Barley, that hath been boyled in a nine waters, put in some large Mace and a little Cinamon, boyling it a quarter of an hour; then take two quarts of Almonds blanched, and beat it very small with Rose-water, or Orange-water, and some Sugar; and the Almonds being strained into the Liquor, put it over the fire, stirring it till it be ready to boyle; then take it off the fire, stirring it till it be halfe cold; then put to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it in, remembring to put in some Salt.

_To make a Chicken or Pigeon-Pye._

Take your Pigeons (if they be not very young) cut them into four quarters, one sweet-bread sliced the long way, that it may be thin, and the pieces not too big, one Sheeps tongue, little more then parboyl'd, and the skin puld off, and the tongue cut in slices, two or three slices of Veale, as much of Mutton, young chicken (if not little) quarter them, Chick-heads, Lark, or any such like, Pullets, c.o.xcombs, Oysters, Calves-Udder cut in pieces, good store of Marrow for seasoning, take as much Pepper and Salt as you think fit to season it slightly; good store of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it well with these Spices as the time of the year will afford; put in either of Chesnuts (if you put in Chesnuts they must first be either boyl'd or roasted) Gooseberries or Guage, large Mace will do well in this Pye, then take a little piece of Veale parboyl'd and slice it very fine, as much Marrow as meat stirred amongst it, then take grated Bread, as much as a quarter of the meat, four yolks of Eggs or more according to the stuffe you make, shred Dates as small as may be, season it with salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram pretty store very small shred, work it up with as much sweet Creame as will make it up in little Puddings, some long, some round, so put as many of them in the Pye as you please; put therein two or three spoonfulls of Gravy of Mutton, or so much strong Mutton broth before you put it in the Oven, the bottome of boyled Artichokes, minced Marrow over and in the bottom of the Pye after your Pye is baked; when you put it up, have some five yolks of Eggs minced, and the juyce of two or three Oranges, the meat of one Lemon cut in pieces, a little White and Claret Wine; put this in your Pye being well mingled, and shake it very well together.

_To boyle a Capon or Hen._

Take a young Capon or Hen, when you draw them, take out the fall of the Leafe clean away, and being well washed, fill the belly with Oysters; prepare some Mutton, the neck, but boyle it in smal peices and skim it well, then put your Capon into the Pipkin, and when it is boyled, skim it again; be sure you have no more water then will cover your meat, then put it into a pint of white wine, some Mace, two or three Cloves and whole Pepper; a quarter of an hour before your meat be boyled enough, put into the Pipkin, three Anchoves stript from the Bones and washed, and be sure you put Salt at the first to your meat; a little Parsley Spinage, Endive, Sorrell, Rose-mary, or such kind of Herbs will do well to boyle with the Broth, and being ready to Dish it, having sippets cut then take the Oysters out of the Capon, and lay them in the Dish with the Broth, and put some juyce of Lemons and Orange into it according to your taste.

_To make b.a.l.l.s of Veale._

Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow Calfe, the Udder will be good instead of Beef suet; when it is very well beaten together with the mincing Knife, have some Cloves, Mace, and Pepper beaten, and with Salt season your meat, putting in some Vinegar, then make up your meat into little b.a.l.l.s, and having very good strong Broth made of Mutton, set your b.a.l.l.s to boyle in it; when they are boyled enough, take the yolks of five or six Eggs well beaten with as much Vinegar as you please to like, and some of the Broth mingled together, stir it into all your b.a.l.l.s and Broth, give it a waume on the fire, then Dish up the b.a.l.l.s upon Sippits and pour the sauce on it.

_To make Mrs._ Sh.e.l.lyes _Cake._

Take a peck of fine flower, and three pound of the best b.u.t.ter, work your flower and b.u.t.ter very well together, then take ten Eggs, leave out six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast together, and put them to the flower; take six pound of blanched Almonds, beat them very well, putting in sometime Rosewater to keepe them from Oyling; adde what spice you please; let this be put to the rest, with a quarter of a pint of Sack, and a little saffron; and when you have made all this into Past, cover it warme before the fire, and let it rise for halfe an hour, then put in twelve pound of Currans well washed and dryed, two pound of Raisins of the Sun stoned and cut small, one pound of Sugar; the sooner you put it into the Oven after the fruit is put in, the better.

_To make Almond Jumb.a.l.l.s._

Take a pound of Almonds to halfe a pound of double refined Sugar beaten and Searced, lay your Almonds in water a day before you blanch them, and beat them small with your Sugar; and when it is beat very small, put in a handfull of Gum-dragon, it being before over night steeped in Rose-water, and halfe a white of an Egge beaten to froth, and halfe a spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these together very well, set them upon a soft fire till it grow pretty thick, then take it off the fire, and lay it upon a clean Paper, and beat it well with a rowling pin till it work like a soft past, and so make them up, and lay them upon Papers oyld with Oyle of Almonds, then put them in your Oven, and so soon as they be throughly risen, take them out before they grow hard.

_To make Cracknels._