Old Cookery Books and Ancient Cuisine eBook

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 170 pages of information about Old Cookery Books and Ancient Cuisine.
you please; then bottle it, and in a month you may drink it.  It will keep a year or two.  You may make it with sugar, two pounds to a gallon, or something more, if you keep it long.  This is admirably wholesome as well as pleasant, an opener of obstructions, good against the phthisick, and good against the spleen and scurvy, a remedy for the stone, it will abate heat in a fever or thrush, and has been given with good success.

To make Sage Wine:—­Boil twenty-six quarts of spring-water a quarter of an hour, and when ’tis blood-warm, put twenty-five pounds of Malaga raisins pick’d, rubb’d and shred into it, with almost half a bushel of red sage shred, and a porringer of ale-yeast; stir all well together, and let it stand m a tub cover’d warm six or seven days, stirring it once a day; then strain it out, and put it in a runlet.  Let it work three or four days, stop it up; when it has stood six or seven days put in a quart or two of Malaga sack, and when ’tis fine bottle it.

Sage Wine another way:—­Take thirty pounds of Malaga raisins pick’d clean, and shred small, and one bushel of green sage shred small, then boil five gallons of water, let the water stand till ’tis luke-warm; then put it in a tub to your sage and raisins; let it stand five or six days, stirring it twice or thrice a day; then strain and press the liquor from the ingredients, put it in a cask, and let it stand six months:  then draw it clean off into another vessel; bottle it in two days; in a month or six weeks it will be fit to drink, but best when ’tis a year old.

To make Ebulum:—­To a hogshead of strong ale, take a heap’d bushel of elder-berries, and half a pound of juniper-berries beaten; put in all the berries when you put in the hops, and let them boil together till the berries brake in pieces, then work it up as you do ale; when it has done working, add to it half a pound of ginger, half an ounce of cloves, as much mace, an ounce of nutmegs, and as much cinamon grosly beaten, half a pound of citron, as much eringo-root, and likewise of candied orange-peel; let the sweetmeats be cut in pieces very thin, and put with the spice into a bag and hang it in the vessel when you stop it up.  So let it stand till ’tis fine, then bottle it up and drink it with lumps of double-refined sugar in the glass.

To make Cock Ale:—­Take ten gallons of ale, and a large cock, the older the better, parboil the cock, flea him, and stamp him in a stone mortar till his bones are broken, (you must craw and gut him when you flea him) put the cock into two quarts of sack, and put to it three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel; in a week or nine days’ time bottle it up, fill the bottles but just above the necks, and leave the same time to ripen as other ale.

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