The Compleat Cook | Page 4

chop them smal, then take Cinamon, Nutmeg, Pepper, and six
Cloves, and beat them; take ten Eggs and beat them; then mix them,
and beat them altogether, and put in as much Sugar as you think fit,
then fry them like a froiz; after it is fryed, let it stand till it be cold, then
fill your Pye, take sliced Apples thinne round wayes, and lay a row of

the Froiz, and a layer of Apples with Currans betwixt the layer while
your Pye is fitted, and put in a good deal of sweet butter before you
close it; when the Pye is baked, take six yolks of Eggs, some
white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut
up the Lid and put it in, stir them well together whilst the Eggs and
Pumpions be not perceived, and so serve it up.
To make the best Sausages that ever was eat.
Take a leg of young Pork, and cut of all the lean, and shred it very
small, but leave none of the strings or skins amongst it, then take two
pound of Beef Suet, and shred it small, then take two handfuls of red
Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
Onion, chop them altogether with the flesh and Suet; if it is small
enough, put the yolk of two or three Eggs and mix altogether, and make
it up in a Past if you will use it, roul out as many pieces as you please
in the form of an ordinary Sausage, and so fry them, this Past will keep
a fortnight upon occasion.
To boyle a Fresh Fish.
Take a Carp, or other, & put them into a deep Dish, with a pint of
white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
Butter, and let him boyle between two dishes in his owne blood, season
it with Pepper and Verjuyce, and so serve it up on Sippets.
To make Fritters.
Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,
yolks and whites, beat them very well, the Egg first, then altogether,
put in some Ginger, and Salt, and fine flower, then let it stand an houre
or two; then shred in the Apples; when you are ready to fry them, your
suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet tryed
out of the leafe.
To make Loaves of Cheese-Curds.
Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so

much flower as will make it stiff, then take a little Ginger, Nutmeg, &
some Salt, make them into loaves and set them into an oven with a
quick heat; when they begin to change Colour take them out, and put
melted Butter to them, and some Sack, and good store of Sugar, and so
serve it.
To make fine Pies after the French fashion.
Take a pound and half of Veale, two pound of suet, two pound of great
Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,
two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of
Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will
make three fair Pyes, with two quarts of flower, three yolks of Egges,
and halfe a pound of Butter.
A Singular Receit for making a Cake.
Take halfe a peck of flower, two pound of Butter, mingle it with the
flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a
pound of Sugar, leave some out to strew on the top, mingle these well
with the flower and Butter, five pound of Currans well washed, and
pickt, and dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs,
leave out the whites, a quart of Cream boyled and almost cold againe:
work it well together and let it be very lith, lay it in a warm Cloth, and
let it lye half an hour against the fire. Then make it up with the white of
an Egg, a little Butter, Rosewater and Sugar; Ice it over and put it into
the Oven, and let it stand one whole hour and a half.
To make a great Curd Loaf.
Take the Curds of three quarts of new milk clean whayed, and rub into
them a little of the finest flower you can get, then take half a race of
Ginger, and slice it very thin, and put it into your Curds with a little
Salt, then take halfe a pint of good Ale Yeast and put to it, then take ten
Eggs, but three of the Whites, let there be so much flower as will make
it into a reasonable stiff