Selected quad for the lemma: fire_n
Text snippets containing the quad
ID |
Title |
Author |
Corrected Date of Publication (TCP Date of Publication) |
STC |
Words |
Pages |
A62551
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Rare and excellent receipts Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
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Tillinghast, Mary.
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1690
(1690)
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Wing T1183; ESTC R221736
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8,979
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33
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shake_v it_o into_o the_o pie_n before_o you_o send_v it_o to_o the_o table_n xxiv_o how_o to_o make_v cheesecake_n take_v a_o quart_n of_o the_o curd_n of_o new_a milk_n when_o the_o whey_n be_v drain_v well_o from_o it_o and_o beat_v it_o well_o in_o a_o stone_n or_o wooden_a mortar_n with_o half_a a_o pound_n of_o good_a sweet_a butter_n than_o you_o must_v have_v for_o the_o season_v a_o large_a nutmeg_n grate_v and_o beat_a cinnamon_n as_o much_o as_o the_o quantity_n of_o the_o nutmeg_n half_o a_o pint_n of_o good_a thick_a cream_n eight_o egg_n take_v a_o way_n half_o the_o white_n a_o little_a sack_n and_o a_o little_a rose-water_n or_o orange-flower-water_n a_o little_a amber-greece_n dissolve_v in_o a_o little_a sack_n then_o take_v half_a a_o pound_n of_o fine_a sugar_n beat_v very_o fine_a and_o scer_v half_o a_o pound_n of_o corrant_n be_v enough_o for_o this_o quantity_n mix_v all_o these_o very_a well_o together_o and_o fill_v your_o cheesecake_n half_o a_o hour_n will_v bake_v they_o the_o oven_n must_v be_v no_o hot_a than_o for_o white_a bread_n puff-paste_n be_v best_a for_o the_o cheesecake_n but_o if_o you_o raise_v they_o than_o it_o must_v be_v sugar-paste_n xxv_o how_o to_o make_v a_o eele-pie_n take_v the_o eel_n be_v flay_v and_o cut_v they_o in_o piece_n about_o four_o inch_n long_o then_o season_n they_o with_o pepper_n and_o salt_n and_o a_o little_a grate_a nutmeg_n season_n they_o not_o too_o high_a half_o a_o ounce_n of_o pepper_n be_v enough_o for_o six_o eel_n if_o they_o be_v not_o very_o large_a and_o half_o a_o good_a nutmeg_n but_o if_o they_o be_v large_a than_o this_o season_v be_v but_o for_o four_o lay_v some_o butter_n at_o the_o bottom_n of_o your_o pie_n then_o lay_v in_o the_o eel_n and_o upon_o the_o eel_n lay_v on_o three_o or_o four_o blade_n of_o large_a mace_n then_o lay_v butter_n all_o over_o your_o pie_n a_o pound_n and_o half_o be_v enough_o for_o this_o pie_n sometime_o for_o change_n season_n they_o not_o so_o high_a then_o put_v in_o half_a a_o pound_n of_o corrant_n if_o you_o please_v you_o may_v put_v in_o as_o many_o raisin_n of_o the_o sun_n this_o pie_n will_v ask_v two_o hour_n bake_v xxvi_o how_o to_o make_v a_o gose-gib_n let_v pie_n take_v four_o pair_n of_o giblet_n and_o break_v all_o the_o bone_n with_o a_o rowling-pin_n then_o for_o the_o season_n you_o must_v have_v a_o ounce_n of_o pepper_n a_o nutmeg_n grate_v or_o cut_v small_a two_o ounce_n of_o salt_n two_o pound_n of_o butter_n in_o the_o pie_n this_o season_v will_v serve_v a_o mutton_n or_o veal-pie_n only_o in_o the_o mutton_n you_o need_v not_o put_v but_o one_o pound_n of_o butter_n xxvii_o how_o to_o make_v a_o chicken_n pie_n take_v your_o chicken_n and_o break_v all_o the_o bone_n with_o the_o rowling-pin_n then_o season_n they_o with_o pepper_n salt_n and_o nutmeg_n grate_v that_o be_v to_o six_o chicken_n a_o ounce_n of_o pepper_n one_o large_a nutmeg_n half_o a_o dozen_o blade_n of_o large_a mace_n two_o pound_n of_o butter_n lay_v in_o your_o meat_n and_o upon_o the_o chicken_n lie_v meat_n and_o upon_o the_o chicken_n lie_v the_o mace_n then_o lay_v the_o butter_n all_o over_o it_o and_o close_v it_o this_o pie_n will_v ask_v two_o hour_n bake_v after_o this_o manner_n you_o may_v season_v a_o pigeon_n pie_n this_o season_n be_v enough_o for_o a_o dozen_o of_o pigeon_n xxviii_o how_o to_o season_n a_o goose_n or_o turkey_n pie_n take_v two_o ounce_n of_o pepper_n half_a a_o ounce_n of_o nutmeg_n a_o little_a beat_a clove_n and_o mace_n four_o ounce_n of_o salt_n bone_n your_o turkey_n then_o season_n it_o within_o and_o without_o with_o the_o season_v then_o have_v a_o piece_n of_o fat_a fresh_a pork_n and_o season_n as_o the_o turkey_n and_o put_v it_o in_o the_o belly_n of_o the_o turkey_n or_o you_o may_v bake_v it_o without_o if_o you_o please_v if_o you_o put_v pork_n in_o it_o than_o three_o pound_n of_o butter_n be_v enough_o for_o it_o but_o if_o not_o than_o you_o must_v put_v in_o four_o pound_n if_o you_o do_v not_o bone_n your_o goose_n than_o you_o must_v break_v all_o the_o bone_n of_o it_o then_o season_n it_o as_o you_o do_v the_o turkey_n this_o season_v be_v enough_o if_o you_o put_v in_o a_o couple_n of_o rabbit_n with_o your_o goose_n and_o three_o pound_n of_o butter_n when_o either_o of_o these_o pie_n be_v bake_v when_o they_o have_v be_v out_o of_o the_o oven_n a_o little_a while_n than_o you_o must_v put_v in_o two_o pound_n of_o clarefy_v butter_n xxix_o how_o to_o clarefy_v butter_n take_v your_o butter_n and_o set_v it_o on_o a_o gentle_a fire_n and_o let_v it_o melt_v by_o degree_n without_o stir_v it_o when_o it_o be_v all_o melt_v and_o ready_a to_o boil_v then_o take_v it_o off_o from_o the_o fire_n and_o let_v it_o stand_v a_o while_n to_o settle_v then_o skim_v off_o the_o top_n and_o pour_v it_o into_o the_o pye_n so_o you_o must_v clarify_v your_o butter_n to_o fill_v up_o all_o sort_n of_o pie_n that_o you_o keep_v cold._n xxx_o how_o to_o make_v a_o battalion_n pie_n take_v chicken_n that_o be_v very_o young_a or_o else_o young_a pigeon_n season_n they_o with_o pepper_n salt_n and_o nutmeg_n season_n they_o pretty_a high_a then_o lay_v in_o your_o pigeon_n or_o chicken_n cut_v in_o quarter_n with_o their_o bone_n break_v then_o lay_v in_o some_o whole_a lark_n some_o sausage_n some_o blade_n of_o large_a mace_n some_o ball_n of_o force_a meat_n colour_v green_a with_o juice_n of_o spinnage_n some_o pickle_a oyster_n or_o stew_v which_o you_o please_v some_o pick_a barbery_n some_o slice_n of_o lemon_n then_o lay_v piece_n of_o marrow_n all_o up_o and_o down_o the_o pie_n then_o lay_v on_o a_o pound_n of_o butter_n all_o over_o the_o pie_n then_o close_o it_o and_o bake_v it_o it_o will_v ask_v two_o hour_n bake_v xxxi_o how_o to_o make_v chewits_n to_o set_v all_o round_a it_o make_v they_o of_o lombard-meat_n put_v marrow_n a_o top_n of_o it_o when_o they_o be_v bake_v liquor_n they_o with_o the_o same_o candle_n as_o you_o make_v for_o a_o lombard-pie_n but_o put_v no_o sweet_a meat_n in_o your_o chewits_n only_a season_n your_o marrow_n with_o cinnamon_n nutmeg_n and_o sugar_n xxxii_o how_o to_o make_v a_o leer_n for_o the_o batalia-pie_n take_v half_o a_o pint_n of_o mutton-gravy_n two_o spoonful_n of_o oyster-liquor_n half_o a_o pint_n of_o white-wine_n then_o set_v it_o on_o the_o fire_n and_o make_v it_o boil_v then_o put_v to_o it_o the_o juice_n of_o two_o orange_n and_o a_o good_a piece_n of_o butter_n the_o yolk_n of_o two_o egg_n be_v well_o beat_v put_v in_o the_o pie_n when_o it_o come_v out_o of_o the_o oven_n xxxiii_o how_o to_o make_v a_o chadron_n pie_n take_v a_o calves-chadron_a and_o parboil_v it_o then_o when_o it_o be_v cold_a shred_v it_o very_o small_a then_o shred_v a_o pound_n of_o suet_n very_o fine_a then_o season_n it_o with_o half_a a_o ounce_n of_o cinnamon_n and_o two_o nutmeg_n and_o a_o little_a beat_a clove_n and_o mace_n a_o little_a shred_n lemon_n and_o orange-peel_n four_o good_a pippin_n shred_v small_a a_o little_a rose_n water_n and_o half_a a_o pint_n of_o sack_n if_o it_o be_v a_o large_a chadron_n if_o not_o a_o quarter_n of_o a_o pint_n will_v be_v enough_o and_o a_o pound_n and_o a_o half_a of_o currant_n mix_v all_o these_o together_o with_o a_o quarter_n of_o a_o pound_n of_o sugar_n and_o a_o little_a salt_n then_o fill_v your_o pie_n or_o florendine_n with_o this_o meat_n this_o florendine_n must_v be_v bake_v in_o puff-paste_n or_o cold_a paste_n xxxiv_o how_o to_o make_v custard_n take_v two_o quart_n of_o cream_n or_o milk_n and_o twelve_o egg_n take_v away_o half_a the_o whites_n put_v half_o a_o pound_n of_o sugar_n beat_v your_o egg_n very_o well_o then_o mix_v it_o well_o together_o then_o strain_v it_o and_o fill_v your_o custard_n the_o cream_n or_o the_o milk_n you_o must_v boil_v with_o a_o blade_n or_o two_o of_o cinnamon_n and_o large_a mace_n and_o to_o two_o quart_n of_o cream_n put_v fourteen_o egg_n then_o fill_v your_o coffin_n with_o it_o they_o be_v first_o dry_v in_o the_o oven_n xxxv_o how_o to_o make_v a_o mutton_n pie_n after_o the_o french_a fashion_n take_v some_o of_o a_o leg_n of_o mutton_n mince_v it_o small_a to_o every_o pound_n of_o meat_n half_o a_o pound_n of_o bief-suet_n mine_v small_a two_o good_a nutmeg_n a_o little_a pepper_n and_o a_o little_a beat_a clove_n and_o mace_n a_o pound_n of_o currant_n to_o every_o pound_n of_o meat_n a_o few_o sweet_a herb_n shred_v small_a as_o sweet_a marjoram_n and_o thyme_n and_o winter_n savory_n the_o yolk_n of_o six_o egg_n mix_v all_o these_o