The Compleat Cook | Page 8

spoonfuls of Rose-water,
put these together in a great Earthen Milke-Pan, & set it upon a fire of
Charcoale well kindled, you must be sure the fire be not too hot; then
let it stand a day and a night; and when you go to take it off, loose the
edge of your Cream around about with a Knife, then take your board,
and lay the edges that is left beside the board, cut into many pieces, and
put them into the Dish first, and scrape some fine Sugar upon them,
then take your board and take off your Cream as clean from the Milk as
you can, and lay it upon your Dish, and if your Dish be little, there will
be some left, the which you may put into what fashion you please, and
scrape good store of Sugar upon it.
A good Cream
When you Churn Butter, take out six spoonfuls of Cream, just as it is to
turne to Butter, that is, when it is a little frothy; then boyle good Cream
as must as will make a Dish, and season it with Sugar, and a little
Rose-water; when it is quite cold enough, mingle it very well with that
you take out of the Churn, and so Dish it.
To make Piramidis Cream.
Take a quart of water, and six ounces of harts horn, and put it into a
Bottle with Gum-dragon, and Gum-arabick, of each as much as a small
Nut, put all this into the Bottle, which must be so big as will hold a pint
more; for if it be full it will break; stop it very Close with a Cork, and
tye a Cloth about it, put the Bottle into a pot of beef when it is boyling,
and let it boyle three hours, then take as much Cream as there is Jelly,
and halfe a pound of Almonds well beaten with Rose-water, so that you
cannot discern what they be, mingle the Cream and the Almonds
together, then strain it, and do so two or three times to get all you can
out of the Almonds, then put jelly when it is cold into a silver Bason,
and the Cream to it; sweeten it as you like, put in two or three grains of
Musk and Amber-greece, set it over the fire, stirring it continually and
skimming it, till it be seething hot, but let it not boyle, then put it into
an old fashion drinking-Glasse, and let it stand till it is cold, and when

you will use it, hold your Glass in a warm hand, and loosen it with a
Knife, and whelm it into a Dish, and have in readinesse Pine Apple
blown, and stick it all over, and serve it in with Cream or without as
you please.
To make a Sack Cream.
Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull
of sack, and stir it well the while, that it curd not, so do till you have
dropped in six spoonfuls, then season it with sugar, Nutmeg, and strong
water.
To boyle Pigeons.
Stuffe the Pigeons with Parsley, and butter, and put them into an
Earthen Pot, and put some sweet butter to them and let them boyle; take
Parsley, Tyme, and Rosemary, chop them and put them to them; take
some sweet butter, and put in withall some spinage, take a little gross
Pepper and Salt, and season it withall, then take the yolk of an Egge
and strain it with Verjuyce, and put to them, lay sippets in the Dish and
serve it.
To make an Apple-Tansey.
Pare your Apples and cut them in thin round slices, then fry them in
good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
Ginger, Sugar, with a little Rose-water, beat all these together, and
poure it upon your Apples and fry it.
The French-Barly-Cream.
Take a quart of Cream, and boyle in a Porrenger of French-Barley, that
hath been boyled in a nine waters, put in some large Mace and a little
Cinamon, boyling it a quarter of an hour; then take two quarts of
Almonds blanched, and beat it very small with Rose-water, or
Orange-water, and some Sugar; and the Almonds being strained into
the Liquor, put it over the fire, stirring it till it be ready to boyle; then
take it off the fire, stirring it till it be halfe cold; then put to it two

spoonfuls of Sack or White-Wine, and when it is cold, serve it in,
remembring to put in some Salt.
To make a Chicken or Pigeon-Pye.
Take your Pigeons (if they be not very young) cut them into four
quarters, one sweet-bread sliced the long way, that it may be thin,