Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put 'em in, so set it over a slow fire, stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large gla.s.s of sack, stir it very well, and serve it up in a china bason.

281. _To make a Dish of_ MULL'D MILK.

Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread.

This is proper for a supper.

282. _To make_ LEATCH.

Take two ounces of isingla.s.s and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isingla.s.s, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isingla.s.s be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch'd almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.

Sometimes a less quant.i.ty of isingla.s.s will do, according to the goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.

283. _To make_ SCOTCH OYSTERS.

Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of b.u.t.ter, and serve it up hot. Garnish your dish with pickles.

284. _To boil_ BROCOLI.

Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little b.u.t.ter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.

This is proper for either a side-dish or a middle-dish.

285. _To boil_ SAVOY SPROUTS.

If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quant.i.ty of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little b.u.t.ter.

Any thing will boil greener in a large quant.i.ty of water than otherwise.

286. _To boil_ CABBAGE SPROUTS.

Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little b.u.t.ter.

287. _To fry_ PARSNIPS _to look like_ TROUT.

Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in b.u.t.ter a light brown have for your sauce a little vinegar and b.u.t.ter; fry some slices to lie round about the dish, and to serve them up.

288. _To make_ TANSEY _another Way_.

Take an old penny loaf and cut off the crust, slice it thin, put to it as much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it to your taste; green it as you did your baked tansey; so tie it up in a cloth and boil it; (it will take an hour and a quarter boiling) when you dish it up stick it with a candid orange, and lie a sevile orange cut in quarters round your dish; serve it up with a little plain b.u.t.ter.

289. _To make_ GOOSEBERRY CREAM.

Take a quart of gooseberries, pick, coddle, and bruise them very well in a marble mortar or wooden bowl, and rub them with the back of a spoon through a hair sieve, till you take out all the pulp from the seeds; take a pint of thick cream, mix it well among your pulp grate in some lemon-peel, and sweeten it to your taste; serve it up either in a china dish or an earthen one.

290. _To fry_ PARSNIPS _another Way_.

Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar: You must have for the sauce a little white wine, b.u.t.ter, and sugar in a bason, and set in the middle of your dish.

291. _To make_ APRIc.o.c.k PUDDING.

Take ten apric.o.c.ks, pare, stone, and cut them in two, put them into a pan with a quarter of a pound of loaf sugar, boil them pretty quick whilst they look clear, so let them stand whilst they are cold; then take six eggs, (leave out half of the whites) beat them very well, add to them a pint of cream, mix the cream and eggs well together with a spoonful of rose-water, then put in your apric.o.c.ks, and beat them very well together, with four ounces of clarified b.u.t.ter, then put it into your dish with a thin paste under it; half an hour will bake it.

292. _To make_ APRIc.o.c.k CUSTARD.

Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mix your eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to be thick, then take it off and stir it whilst it be a little cold, and pour it into your dish; take six apric.o.c.ks, as you did for your pudding, rather a little higher; when they are cold lie them upon your custard at an equal distance; if it be at the time when you have no ripe apric.o.c.ks, you may lie preserv'd apric.o.c.ks.

293. _To make_ JUMb.a.l.l.s _another Way_.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and p.r.i.c.k them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them.

294. _To make_ APRIc.o.c.k CHIPS _or_ PEACHES.

Take a pound of chips to a pound of sugar, let not your apric.o.c.ks be too ripe, pare them and cut them into large chips; take three quarters of a pound of fine sugar, strow most of it upon the chips, and let them stand till they be dissolv'd, set them on the fire, and boil them till they are tender and clear, strowing the remainder of the sugar on as they boil, skim them clear, and lay them in gla.s.ses or pots single, with some syrrup, cover them with double refin'd sugar, set them in a stove, and when they are crisp on one side turn the other on gla.s.ses and parch them, then set them into the stove again; when they are pretty dry, pour them on hair-sieves till they are dry enough to put up.

295. _To make_ SAGOO GRUEL.

Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up.

296. _To make_ SPINAGE TOASTS.

Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of b.u.t.ter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of b.u.t.ter and chop it small, put to it a handful of currans plump'd, and a little nutmeg; have three toasts cut from a penny loaf well b.u.t.tered, then lie on your spinage.

This is proper for a side-dish either for noon or night.

297. _To roast a_ BEAST KIDNEY.

Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put it upon the spit with a little water in the dripping-pan; what drops from your kidney thicken with a lump of b.u.t.ter and flour for your sauce.

_To fry your_ STUFFING.