The Compleat Cook | Page 7

Layed, put in some Mace and
whole pepper, and some Fennel-seed according to direction, then fill it
up with Beer-Vinegar, and a clean board and a stone upon it to keepe
them within the pickle, and so keep them close covered, and if the
Vinegar is black, change them into fresh.

To Pickle Broom Buds.
Take your Buds before they be yellow on the top, make a brine of
Vinegar and Salt, which you must do onely by shaking it together till
the Salt be melted, then put in your Buds, and keepe stirred once in a
day till they be sunk within the Vinegar, be sure to keep close covered.
To keep Quinces raw all the year.
Take some of the worst Quinces and cut them into small pieces, and
Coares and Parings, boyle them in water, and put to a Gallon of water,
some three spoonfuls of Salt, as much Honey; boyle these together till
they are very strong, and when it is cold, put it into half a pint of
Vinegar in a wooden Vessell or Earthen Pot; and take then as many of
your best Quinces as will go into your Liquor, then stop them up very
close that no Aire get into them, and they will keep all the yeare.
To make a Gooseberry Foole.
Take your Gooseberries, and put them in a Silver or Earthen Pot, and
set it in a Skillet of boyling Water, and when they are coddled enough
strain them, then make them hot again, when they are scalding hot, beat
them very well with a good piece of fresh butter, Rose-water and Sugar,
and put in the yolke of two or three Eggs; you may put Rose-water into
them, and so stir it altogether, and serve it to the Table when it is cold.
To make an Otemeale Pudding.
Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
Sugar, a pound of Beefe-suet well minced, mingle all these together
and so bake it. An houre will bake it.
To make a green Pudding.
Take a penny loafe of stale Bread, grate it, put to halfe a pound of
Sugar, grated Nutmeg, as much Salt as will season it, three quarters of a
pound of beef-suet shred very small, then take sweet Herbs, the most of

them Marigolds, eight Spinages: shred the Herbs very small, mix all
well together, then take two Eggs and work them up together with your
hand, and make them into round balls, and when the water boyles put
them in, serve them with Rose-water, Sugar, and Butter or Sauce.
To make good Sausages.
Take the lean of a Legge of Pork, and four pound of Beefe-suet, or
rather butter, shred them together very small, then season it with three
quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace
mixed together, as the Pepper is, a handfull of Sage when it is chopt
small, and as much salt as you thinke will make them tast well of it;
mingle all these with the meat, then break in ten Eggs, all but two or
three of the whites, then temper it all well with your hands, and fill it
into Hoggs gutts, which you must have ready for them; you must tye
the ends of them like Puddings, and when you eat them you must boyle
them on a soft fire; a hot will crack the skins, and the goodnesse boyle
out of them.
To make Toasts.
Cut two penny Loaves in round slices and dip them in half a pint of
Cream or cold water, then lay them abroad in a Dish, and beat three
Eggs and grated Nutmegs, and Sugar, beat them with the Cream, then
take your frying Pan and melt some butter in it, and wet one side of
your Toasts and lay them in on the wet side, then pour in the rest upon
them, and so fry them; send them in with Rosewater, butter and sugar.
Spanish Cream.
Put hot water in a bucket and go with it to the Milking, then poure out
the Water, and instantly milke into it, and presently strain it into
milk-Pans of an ordinary fulnesse, but not after an ordinary way for you
must set your Pan on the ground and stand on a stool, and pour it forth
that it may rise in bubbles with the fall; this on the morrow will be a
very tough Cream, which you must take off with your Skimmer, and
lay it in the Dish, laying upon laying; and if you please strew some
sugar between them.

To make Clouted Cream.
Take foure quarts of Milke, one of Cream, six