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102. To make a Loaf of Curds.

Take the Curds of three quarts of Milk rubbed together with a little Flower, then put in a little beaten Ginger, and a little Salt, half a Pint of Yeast, the yolks of ten Eggs, and three Whites: work these into a stiff Paste with so much Flower as you see fit, then lay it to rise in a warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten Spice, and so serve it in.

103. To make Cheese Loaves.

Take the Curds of three quarts of Milk, and as much grated Bread as Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little Flower, and beaten Spice, a little Salt, and a little Sack; when you have made it in a stiff Paste with a little flower, roul some of it thin to fry, and serve them in with beaten Spice and Sugar strewed over them.

Then make the rest into a Loaf, and bake it, then cut it open, and serve it in with Cream, Butter and Sugar.

104. To fry Oysters.

Take of your largest Oysters, wash them and dry them, and beat an Egg or two very well, and dip them in that, and so fry them, then take their Liquor, and put an Anchovy to it, and some Butter, and heat them together over the fire, and having put your fried Oysters in a Dish, pour the Sawce over them and serve them in.

105. To broil Oysters.

Take your largest Oysters, and put them into Scollop Shells, or into the biggest Oyster shells with their own Liquor, and set them upon a Gridiron over Charcoals, and when you see they be boiled in the Liquor, put in some Butter, a few Crums of Bread, and a little Salt, then let them stand till they are very brown, and serve them to the Table in the Shells upon a Dish and Pie-Plate.

106. To roast Oysters.

Take the largest, and spit them upon little long sticks, and tie them to the Spit, then lay them down to the fire, and when they are dry, bast them with Claret Wine, and put into your Pan two Anchovies, and two or three Bay-leaves, when you think they are enough, bast them with Butter, and dredge them, and take a little of that liquor in the Pan, and some Butter, and heat it in a Porringer, and pour over them.

107. To make most excellent and delicate Pies.

Take two Cow's tongues tenderly boiled, and peel them, and mince them small with some Beef Suet or Marrow, then take a pound of Currans and a pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a little Salt, a little Sack and Sugar.

Beat all these with the minced meat in a Mortar till it come to a perfect Paste, then having your Paste ready laid in your baking-Pan, fill it or them with this meat, then lay on the top some sliced Dates, and so close them, and bake them, when they are cold they will cut smooth like Marmalade.

108. To make fine Custards.

Take two quarts of Cream and boil it well with whole Spice, then put in the yolks of twelve Eggs, and six Whites well beaten and strained, then put in these Eggs over the fire, and keep them stirring lest they turn, then when they are thoroughly hot, take it off and stir it till it be almost cold, then put in Rosewater and Sugar, and take out the whole Spice, then put your Custard into several things to bake, and do not let them stand too long in the Oven; when you serve them in, strew on small French Comfits of divers colors, or else fine Sugar, which you please.

109. To make a Stump Pie.

Take a pound of Veal and as much Suet, parboil your Veal, and shred them together, but not very small, then put in one pound of Raisins, one pound of Currans, four Ounces of Dates stoned and sliced thin, some beaten Spice, Rosewater and Sugar, and a little Salt, then take the yolks of Eggs well beaten, and mix amongst the rest of the things very well, then having your Pie ready, fill it and press it down, then lid it, and bake it.

110. To make Egg-Pies.

Take the yolks of eight hard Eggs, and shred them small with their weight of Beef Suet minced very small also, then put in one pound of Currans, four Ounces of Dates stoned and sliced, some beaten Spice, Lemon pill, Rosewater and Sugar, and a little Salt, mix them well together, if you please, you may put in an Apple shred small, so fill your Pies and bake them, but not too much, serve them to the Table with a little Wine.

111. To make hashed Meat.

Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it doth roast, cut it off in little bits, and let it lie in the Pan, bast it with Claret wine and Butter, and a little Salt, and put two or three Shelots in your Pan, when you have cut off so much as you can, lay the bones into a Dish over a Chafingdish of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it stew a while; when it is enough, put in some Capers, and serve it in with Pieces; Garnish your Dish with Olives and Capers, and Samphire; thus you may do with any cold meat between two Dishes.

112. To make a Fricasie of Oysters.

Take a quart of Oysters and put them into a frying pan with some white Wine and their own Liquor, a little Salt, and some whole Spice, and two or three Bay Leaves, when you think they be enough, lay them in a dish well warmed, then add to their Liquor two Anchovies, some Butter, and the yolks of four Eggs; Garnish your Dish with Barberries.

Tags: Recipes and Cooking