The Compleat Cook | Page 3

it, and cool it; when it is cold mince
it as small as grated bread, with halfe a pound of Marrow; season it
with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
outmost rind of a Lemon minced very small, and wring in the juyce of

halfe a Lemon, and then mix all together, then make a piece of puff
Past, and lay a leaf therof in a silver Dish of the bigness to contain the
meat, then put in your meat, and cover it with another leaf of the same
Past, and bake it; and when it is baked take it out, and open it, and put
in the juyce of two or three Oranges, stir it well together, then cover it
againe and serve it. Be sure none of your Orange kernels be among
your Pye-meat.
To make a Pudding of a Calves Chaldron.
Take your Chaldron after it is half boyled and cold, mince it as small as
you can with half a pound of Beef Suet, or as much Marrow, season it
with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace
mixed together, with the yolks of four or five Eggs, and a little sweet
Cream; then have ready the great Gutts of a Mutton scraped and
washed very clean; let your Gutt have lain in white-wine and Salt halfe
a day before you use it; when your meat is mixed and made up
somewhat stiff put it into the Sheeps-gutt, and so boyl it, when it is
boyled enough, serve it to the Table in the Gutt.
To make a Banbury Cake.
Take a peck of pure Wheat-flower, six pound of Currans, half a pound
of Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a
pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as
much new-milk as will serve to knead it, and when it is almost cold, put
into it as much Sack as will thicken it, and so work it all together before
a fire, pulling it two or three times in pieces, after make it up.
To make a Devonshire White-pot.
Take a pint of Cream and straine four Eggs into it, and put a little Salt
and a little sliced Nutmeg, and season it with Sugar somewhat sweet;
then take almost a penny Loaf of fine bread sliced very thin, and put it
into a Dish that will hold it, the Cream and the Eggs being put to it;
then take a handfull of Raisins of the Sun being boyled, and a little
sweet Butter, so bake it.

To make Rice Cream.
Take a quart of Cream, two good handfuls of Rice-flower, a quarter of
a pound of Sugar and flower beaten very small, mingle your Sugar and
flower together, put it into your Cream, take the yolk of an Egg, beat it
with a spoonfull or two of Rose-water, then put it to the Cream, and stir
all these together, and set it over a quick fire, keeping it continually
stirring till it be as thick as water-pap.
To make a very Good Great Oxford-shire Cake.
Take a peck of flower by weight, and dry it a little, & a pound and a
halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
your Salt and Spice very fine, and searce it, and mix it with your flower
and Sugar; then take three pound of butter and work it in the flower, it
will take three hours working; then take a quart of Ale-yeast, two quarts
of Cream, half a pint of Sack, six grains of Amber-greece dissolved in
it, halfe a pint of Rosewater, sixteen Eggs, eight of the Whites, mix
these with the flower, and knead them well together, then let it lie
warm by your fire till your Oven be hot, which must be little hotter
then for manchet; when you make it ready for your Oven, put to your
Cake six pound of Currans, two pound of Raisins, of the Sun stoned
and minced, so make up your Cake, and set it in your oven stopped
close; it wil take three houres a baking; when baked, take it out and
frost it over with the white of an Egge and Rosewater, well beat
together, and strew fine Sugar upon it, and then set it again into the
Oven, that it may Ice.
To make a Pumpion Pye.
Take about halfe a pound of Pumpion and slice it, a handfull of Tyme,
a little Rosemary, Parsley and sweet Marjoram slipped off the stalks,
and