The Compleat Cook | Page 2

like a Pudding, with
your hand stiff, and roul them round like Bals, and put them into the
Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry them,
and stick them upright in the wals, and serve your Pye without a Cover,
with the juyce of an Orange or Lemon.
An excellent way of dressing Fish.

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
water, and let it lie a while in it, then put it into a great Pipkin with a
cover, and put to it some six spoonfuls of water and four of Vinegar,
and as much of white-wine, a good deal of Salt a handful of sweet
herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a
little Mace; put all these in a Pipkin close, and set it in a Kettle of
seething water, and there let it stew three hours.
_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to
your mind._
To fricate Sheeps-feet.
Take Sheeps-feet, slit the bone, and pick them very clean, then put
them in a Frying-pan, with a Ladlefull of strong Broth, a piece of
Butter, and a little Salt, after they have fryed a while, put to them a
little Parsley, green Chibals, a little young Speremint and Tyme, all
shred very small, and a little beaten Pepper; when you think they are
fryed almost enough, have a lear made for them with the yolks of two
or three Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a
Lemon wrung therein, and put this lear to the Sheeps feet as they fry in
the Pan, then toss them once or twice, and put them forth into the Dish
you mean to serve them in.
To fricate Calves Chaldrons.
Take a Calves Chaldron, after it is little more then half boyled, and
when it is cold, cut it into little bits as big as Walnuts; season it with
beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,
Parsley, and a little Tarragon, all shred very small, then put it into a
frying-pan, with a Ladle-full of strong broth, and a little piece of sweet
Butter, so fry it; when it is fryed enough, have a little lear made with
the Gravy of Mutton, the juyce of a Lemon and Orange, the yolks of
three or four Eggs, and a little Nutmeg grated therein; put all this to
your Chaldrons in the Pan, Toss your Fricat two or three times, then
dish it, and so serve it up.
To Fricate Champigneons.

Make ready your champigneons as you do for stewing, and when you
have poured away the black liquor that comes from them, put your
champigneons into a Frying pan with a piece of sweet Butter, a little
Parsley, Tyme, sweet Marjoram, a piece of Onion shred very small, a
little Salt and fine beaten Pepper, so fry them till they be enough, so
have ready the lear abovesaid, and put it to the champigneons whilst
they are in the Pan, toss them two or three times, put them forth and
serve them.
To make buttered Loaves.
Take the yolks of twelve Eggs, and six whites, and a quarter of a pint of
yeast, when you have beaten the Eggs well, strain them with the yeast
into a Dish, then put to it a little Salt, and two rases of Ginger beaten
very small, then put flower to it till it come to a high Past that will not
cleave, then you must roule it upon your hands and afterwards put it
into a warm Cloath and let it lye there a quarter of an hour, then make it
up in little Loaves, bake; against it is baked prepare a pound and a half
of Butter, a quarter of a pint of white wine, and halfe a pound of Sugar;
This being melted and beaten together with it, set them into the Oven a
quarter of an hour.
To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c.
Take a quart of water to a Gallon of Vinegar, a good handful of
Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten;
put all these together, and let it seeth softly, and season it with a little
Salt, then fry your Fish with frying Oyle till it be enough, then put in an
earthen Vessell, and lay the Bay-leaves and Rosemary between and
about the Fish, and pour the Broth upon it, and when it is cold, cover it,
_&c_.
To make a Calves Chaldron Pye.
Take a Calves Chaldron, half boyl