Old Cookery Books and Ancient Cuisine eBook

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 142 pages of information about Old Cookery Books and Ancient Cuisine.

To make Plumb-Porridge:—­Take a leg and shin of beef to ten gallons of water, boil it very tender, and when the broth is strong, strain it out, wipe the pot, and put in the broth again; slice six penny-loaves thin, cutting off the top and bottom; put some of the liquor to it, cover it up, and let it stand a quarter of an hour, and then put it in your pot, let it boil a quarter of an hour, then put in five pounds of currants, let them boil a little, and put in five pounds of raisins, and two pounds of prunes, and let them boil till they swell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons; you may thicken with sagoe instead of bread, if you please; pour them into earthen pans, and keep them for use.

III.—­SWEET-PUDDINGS, PIES, ETC.

To make New-College Puddings:—­Grate a penny stale loaf, and put to it a like quantity of beef-suet finely shred, and a nutmeg grated, a little salt, some currants, and then beat some eggs in a little sack, and some sugar, and mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey-egg, but a little flatter; then take a pound of butter, and put it in a dish, and set the dish over a clear fire in a chafing-dish, and rub your butter about the dish till ’tis melted; put your puddings in, and cover the dish, but often turn your puddings, until they are all brown alike, and when they are enough, scrape sugar over them, and serve them up hot for a side dish.

You must let the paste lie a quarter of an hour before you make up your puddings.

To make a Spread-Eagle pudding:—­Cut off the crust of three half-penny rolls, then slice them into your pan; then set three pints of milk over the fire, make it scalding hot, but not boil; so pour it over your bread, and cover it close, and let it stand an hour; then put in a good spoonful of sugar, a very little salt, a nutmeg grated, a pound of suet after ’tis shred, half a pound of currants washed and picked, four spoonfuls of cold milk, ten eggs, but five of the whites; and when all is in, stir it, but not till all is in; then mix it well, butter a dish; less than an hour will bake it.

To make a Cabbage Pudding:—­Take two pounds of the lean part of a leg of veal; take of beef-suet the like quantity; chop them together, then beat them together in a stone mortar, adding to it half a little cabbage, scalded, and beat that with your meat; then season it with mace and nutmeg, a little pepper and salt, some green gooseberries, grapes, or barberries in the time of year.  In the winter put in a little verjuice; then mix all well together, with the yolks of four or five eggs well beaten; then wrap it up in green cabbage leaves; tye a cloth over it, boil it an hour:  melt butter for sauce.

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Old Cookery Books and Ancient Cuisine from Project Gutenberg. Public domain.
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