The Compleat Cook | Page 5

Past, then put it into an indifferant hot cloth,
and lay it before the fire to rise while your Oven is heating, then make
it up into a Loaf, and when it is baked, cut up the top of the Loaf, and

put in a pound and a half of melted Butter, and a good deale of Sugar in
it.
To make buttered Loaves of Cheese-curds.
Take three quarts of new Milk, and put in as much Rennet as will turn,
take your Whay clean away, then breake your Curds very small with
your hands, and put in six yolks of Eggs, but one white; an handfull of
grated bread, an handfull of Flower, a little Salt mingled altogether;
work it with your hand, roul it into little Loaves, then set them in a Pan
buttered, then beat the yolk of an Egg with a little Beer, and wipe them
over with a feather, then set them in the Oven as for Manchet, and stop
that close three quarters of an hour, then take halfe a pound of butter
three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on
the fire, stir it till it be thick; when your Loaves are baked, cut off the
tops and butter them with this Butter, some under, some over, and
strow some Sugar on them.
To make Cheese-loaves.
Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight
yolks of Eggs and four whites, and beat them very well, then take a
little Cream but let it be very thick, put altogether, and make them up
with two handfuls of flower, the Curds must be made of new milk and
whayed very dry, you must make them like little Loaves and bake them
in an Oven; and being baked cut them up, and have in readinesse some
sweet Butter, Sugar, Nutmeg sliced and mingled together, put it into the
Loaves, and with it stir the Cream well together, then cover them again
with the tops, and serve them with a little Sugar scraped on.
To make Puff.
Take four pints of new milke, rennet, take out all the Whay very clean,
and wring it in a dry Cloth, then strain it in a wooden Dish till they
become as Cream, then take the yolks of two Egges, and beat them and
put them to the Curds, and leave them with the Curds, then put a
spoonfull of Cream to them, and if you please halfe a spoonfull of
Rose-water, and as much flower beat in it as will make it of an

indifferent stiffnesse, just to roul on a Plate, then take off the Kidney of
Mutton suet and purifie it, and fry them in it, and serve them with
Butter, Rose-water and Sugar.
To make Elder Vinegar.
Gather the flowers of Elder, pick them very clean, and dry them in the
Sun on a gentle heat, and take to every quart of Vinegar a good
handfull of flowers and let it stand to Sun a fortnight, then strain the
Vinegar from the flowers, and put it into the barrell againe, and when
you draw a quart of Vinegar, draw a quart of water, and put it into the
Barrell luke warme.
To make good Vinegar.
Take one strike of Malt, and one of Rye ground, and mash them
together, and take (if they be good) three pound of Hops, if not four
pound; make two Hogs-heads of the best of that Malt and Rye, then lay
the Hogs-head where the Sunne may have power over them, and when
it is ready to Tun, fill your hogs-heads where they lye, then let them
purge cleer and cover them with two flate stones, and within a week
after when you bake, take two wheat loaves hot out of the Oven, and
put into each hogs-head a loaf, you must use this foure times, you must
brew this in Aprill, and let it stand till June, then draw them clearer,
then wash the Hogs-heads cleane, and put the beer in again; if you will
have it Rose-vinegar, you must put in a strike and a half of Roses; if
Elder-vinegar, a peck of the flowers; if you will have it white, put no
thing in it after it is drawn, and so let it stand till Michaelmas; if you
will have it coloured red, take four gallons of strong Ale as you can get,
and Elder berries picked a few full clear, and put them in your pan with
the Ale, set them ouer the fire till you guesse that a pottle is wasted,
then take if off the fire, and let it stand till it be store cold, and the next
day strain it into the Hogs-head, then