_To make Shrewsbury Cakes._
Take two pound of floure dryed in the Oven and weighed after it is dryed, then put to it one pound of b.u.t.ter that must be layd an hour or two in Rose-water, so done poure the Water from the b.u.t.ter, and put the b.u.t.ter to the flowre with the yolks and whites of five Eggs, two races of Ginger, and three quarters of a pound of Sugar, a little salt, grate your spice, and it well be the better, knead all these together till you may rowle the past, then roule it forth with the top of a bowle, then p.r.i.c.k them with a pin made of wood, or if you have a comb that hath not been used, that will do them quickly, and is best to that purpose, so bake them upon Pye plates, but not too much in the Oven, for the heat of the Plates will dry them very much, after they come forth of the Oven, you may cut them without the bowles of what bignesse or what fashion you please.
_To make beef like red Deer to be eaten cold._
Take a b.u.t.tock of beef, cut it the long wayes with the grain, beat it well with a rowling pin, then broyl it upon the coals, a little after it is cold, draw it throw with Lard, then lay in some white wine Vinegar, Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four dayes, then bake it in Rye past, and when it is cold fill it up with b.u.t.ter, after a fortnight it will be eaten.
_To make puffs._
Take a pint of Cheese Curds and drain them dry, bruise them small with the hand, put in two handfulls of floure, a little Sugar, three or four yolks of Egs, a little Nutmeg and Salt, mingle these together and make them little, like eyes, fry them in fresh b.u.t.ter, serve them up with fresh b.u.t.ter and Sugar.
_To make a hash of Chickens._
Take six Chickens, quarter them, cover them almost with water, and season them with Pepper and Salt, and a good handfull of minced Parsly, and a little white-wine, when they are boyled enough, put six Eggs onely the yolks, put to them a little Nutmeg and Vinegar, give them a little wame or two with the Chickens, pour them altogether into the Dish and serve them in, when you put on the Eggs, and a good piece of b.u.t.ter.
_To make an Almond Caudle._
Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread into it, then have ready beaten a pound of blanched Almonds stamped in a Mortar with a little white-wine, then strain them out with a pint of white-wine, thick your Ale with it, sweeten it as you please, and be sure you skim the Ale well when it boyles.
_To make scalding Cheese towards the latter end of_ May.
Take your Evening Milke and put it into Boules, or Earthen Pans, then in the Morning, fleet off the Cream in a Boule by it selfe, put the fleet Milke into a Tub with the Morning Milk, then put in the nights Cream, and stir it together, and heat the Milk, and put in the Rennet; as for ordinary new Milk Cheese, it is to be made thick; when the Cheese is come, gather the Curd into a Cheese-cloath, and set the Whey on the fire till it be seething hot, put the Cheese in a Cloth into a Killar that hath a wafle in the bottome, and poure in the hot Whey, then let out that, and put in more till your Curd feele hard, then break the Curd with your hands, as small as you can, and put an handfull of Salt to it then put it into the Fat, thrune it at noon and at night, and next day put it into a Trough where Cheese is salted every day, and turne it as long as any will enter, then lay it on a Table or Shelfe all Summer; if you will have it mellow to eate within an yeare, it must be laid in Hay in the Spring; if to keep two yeares, let it dry on a Shelfe out of the Wind all the next Summer, and in Winter lay them in Hay a while, or lay them close one to another; I seldome lay any in Hay, I turne and rub them with a rotten cloth especially when they are old, once a week least they rot.
_To Pickle Purslaine._
Take Purslaine, stalks and all, boyl them tender in faire Water, then lay them drying upon linning Cloaths, then being dryed, put them into the Galley-pots and cover them with wine Vinegar mixt with Salt, and not make the Pickle so strong as for Cuc.u.mbers.
_FINIS._
THE TABLE TO the Compleat COOK.
_To make a Posset the Earle of_ Arundels way.
_To boyle a Capon larded with Lemons._
_To bake Red Deer._
_To make fine Pancakes fryed without b.u.t.ter or Lard._
_To dresse a Pig the French manner._
_To make a Steak Pye with a French Pudding in the Pye._
_An excellent way for dressing Fish._
_To Fricate Sheeps feet._
_To Fricate Calves Chaldrons._
_To Fricate Campigneons._
_To make b.u.t.tered_ Loaves.
_To marine Carps, Mullet, Gormet, Rochet, or Wale._
_To make a Calves Chaldron Pye._
_To make a Pudding of Calves Chaldron._
_To make a_ Banbury _Cake._
_To make a_ Devonshire _White Pot._
_To make Rice cream._
_To make a very good_ Oxfordshire _cake._
_To make a Pompion Pye._
_To make the best Sausages._
_To boyle fresh fish._
_To make friters._
_To make loaves of Cheese curd._
_To make fine Pyes after the French fashion._
_A singular good receipt for making a Cake._
_To make a great curd Loafe._
_To make b.u.t.tered Loaves of Cheese curds._
_To make Cheese Loaves._