Produced by David Starner, Linda Cantoni and the Online Distributed
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Note: This book is part of the W. M. volume The Queens Closet Opened.
Expertly prescribing the most ready wayes,
Whether, { Italian, { Spanish, { or French
For dressing of Flesh, and Fish, Ordering of Sauces or making OF
PASTRY.
Printed by E.B. for Nath. Brook, at the Angel in Cornhill, 1658.
Expertly prescribing the most ready wayes, whether Italian, Spanish,or French, for dressing of Flesh and Fish, &c.
To make a Posset, the Earle of Arundels Way..
Take a quart of Creame, and a quarter of a Nutmeg in it, then put it onthe fire, and let it boyl a little while, and as it is boyling take aPot or Bason, that you meane to make your Posset in, and put in threespoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,then set it over the coles to warm a little while, then take it off andlet it stand till it be almost cool, then put it into the Pot or Basonand stir it a little, and let it stand to simper over the fire an houror more, for the longer the better.
To boyle a Capon larded with Lemons.
Take a fair Capon and truss him, boyl him by himselfe in faire waterwith a little small Oat-meal, then take Mutton Broath, and half a pintof White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,put Marrow, Dates, season it with Sugar, then take preserved Lemons andcut them like Lard, and with a larding pin, lard in it, then put thecapon in a deep dish, thicken your broth with Almonds, and poure it onthe Capon.
To Bake Red Deere.
Parboyl it, and then sauce it in Vinegar then Lard it very thick, andseason it with Pepper, Ginger and Nutmegs, put it into a deep Pye withgood store of sweet butter, and let it bake, when it is baked, take apint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,little Vinegar, poure it into the Pye in the Oven and let it lye andsoake an hour, then take it out, and when it is cold stop the vent hole.
To make fine Pan-cakes fryed without Butter or Lard.
Take a pint of Cream, and six new laid Egs, beat them very welltogether, put in a quarter of a pound of Sugar, and one Nutmeg or alittle beaten Mace (which you please) and so much flower as will thickenalmost as much as ordinarily Pan-cake batter; your Pan must be heatedreasonably hot & wiped with a clean Cloth, this done put in your Batteras thick or thin as you please.
To dresse a Pig the French manner.
Take it and spit it, & lay it down to the fire, and when your Pig isthrough warme, skin her, and cut her off the Spit as another Pig is, andso divide it in twenty peeces more or lesse as you please; when you haveso done, take some White-wine and strong broth, and stew it therein,with an Onion or two mixed very small, a little Time also minced withNutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and avery li