The Compleat Cook | Page 6

lay them in a Cellar or buttery
which you please.
To make a Coller of Beef.
Take the thinnest end of a coast of beef, boyl it and lay it in

Pump-water, and a little salt, three dayes shifting it once every day, and
the last day put a pint of Claret Wine to it, and when you take it out of
the water, let it lye two or three hours a drayning, then cut it almost to
the end in three slices, then bruise a little Cochinell and a very little
Allum, and mingle it with the Claret-wine, and colour the meat all over
with it, then take a dozen of Anchoves, wash them and bone them, and
lay them into the Beef, and season it with Cloves, Mace, and Pepper,
and two handfuls of salt, and a little sweet Marjoram and Tyme, and
when you make it up, roul the innermost slice first, and the other two
upon it, being very wel seasoned every where, and bind it hard with
Tape, then put it into a stone-pot, something bigger then the Coller, and
pour upon it a pint of Claret-wine, and halfe a pint of wine-vinegar, a
sprig of Rosemary, and a few Bay-leave and bake it very well; before it
is quite cold, take it out of the Pot, and you may keep it dry as long as
you please.
To make an Almond Pudding.
Take two or three French-Rowles, or white penny bread, cut them in
slices, and put to the bread as much Cream as wil cover it, put it on the
fire till your Cream and bread be very warm, then take a ladle or spoon
and beat it very well together, put to this twelve Eggs, but not above
foure whites, put in Beef Suet, or Marrow, according to your discretion,
put a pretty quantity of Currans and Raisins, season the Pudding with
Nutmeg, Mace, Salt, and Sugar, but very little flower for it will make it
sad and heavy; make a piece of puff past as much as will cover your
dish, so cut it very handsomely what fashion you please; Butter the
bottome of your Dish, put the pudding into the Dish, set it in a quick
Oven, not too hot as to burne it, let it bake till you think it be enough,
scrape on Sugar and serve it up.
To boyle Cream with French Barly.
Take the third part of a pound of French Barley, wash it well with fair
water, and let it lie all night in fair water, in the morning set two skillets
on the fire with faire water, and in one of them put your Barley, and let
it boyle till the water look red, then put the water from it, and put the
Barley into the other warme water, thus boyl it and change with fresh

warm water till it boyl white, then strain the water clean from it, then
take a quart of Creame, put into it a Nutmeg or two quartered, a little
large Mace and some Sugar, and let it boyl together a quarter of an hour,
and when it hath thus boyled put into it the yolks of three or foure Eggs,
well beaten with a little Rose-water, then dish it forth, and eat it cold.
To make Cheese-Cakes.
Take three Eggs and beat them very well, and as you beat them, put to
them as much fine flower as will make them thick, then put to them
three or four Eggs more, and beat them altogether; then take one quart
of Creame, and put into it a quarter of a pound of sweet butter, and set
them over the fire, and when it begins to boyle, put to it your Eggs and
flower, stir it very well, and let it boyle till it be thick, then season it
with Salt, Cinamon, Sugar, and Currans, and bake it.
To make a Quaking Pudding.
Take a pint and somewhat more of thick Creame, ten Egges, put the
whites of three, beat them very well with two spoonfuls of Rose-water;
mingle with your Creame three spoonfuls of fine flower, mingle it so
well, that there be no lumps in it, put it altogether, and season it
according to your Tast; Butter a Cloth very well, and let it be thick that
it may not run out, and let it boyle for half an hour as fast as you can,
then take it up and make Sauce with Butter, Rose-water and Sugar, and
serve it up.
You may stick some blanched Almonds upon it if you please.
To Pickle Cucumbers.
Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
Lay of Cucumbers, and so till they be all