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ID Title Author Corrected Date of Publication (TCP Date of Publication) STC Words Pages
A62551 Rare and excellent receipts Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only. Tillinghast, Mary. 1690 (1690) Wing T1183; ESTC R221736 8,979 33

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Rare and Excellent RECEIPTS Experienc'd and Taught By M rs Mary Tillinghast And now Printed for the Use of her Scholars only LONDON Printed in the Year 1690. I. How to make Paste for all Pies to Rise TO every Peck of Flouer take two Pound of Butter the Liquor must boyl then put in your Butter and when it is all melted wet your Paste but not too stiff II. How to make cold Paste To every Peck of Flouer take six Pound of Butter brake your Butter in small bits and put it into your Flouer then wet it with cold Water but not too stiff This Paste is good for all Pasties or made Dishes or Florendines III. How to make Paste for Custards You must boyl your Liquor then wet your Paste not lithe but stiff there must be no Butter in it This Paste is good for Custards and all Cotes Feathers Esses IV. How to make Puff-Paste To every peck of Flouer take Eight pound of good sweet Butter Sitteen Eggs take away half the Yelks first break into your Flouer one quarter of your Butter into small pieces as you do for the cold Paste then break in so many Eggs as the quantity of Flouer which you wet will require break them into a Porringer and beat them a little then put some Water to them and put it into the Flouer and wet it into a pretty stiff Paste then rowl it into a leaf of Paste about a quarter of an Inch thick then stick it all over with bits of Butter and double it up in five or six Leaves then rowl it out again about half an Inch thick then double it up again laying Butter all over it as at first and so do till all your Butter be laid on the Paste it must never be moulded nor kneaded every time you rowl it out and lay the Butter on you must strew Flouer lightly on the Butter before you double it up and upon the board and over the top for it must neither stick to the board nor Rowling-pin This Paste is good for all Florendines Cheese-cakes made Dishes or for Sweet-meat-Tarts V. How to make Sugar-asse To every peck of Flouer you must take four pound of Butter two pound of Sugar the Butter must be rubb'd into the flower so fine till it seems like grated Bread then you must beat your Sugar and sift it through a fine Sieve then rub it into the Flouer very well and make it up into a stiff Paste with boyled Liquor This Paste is good for all sorts of Cheese-cakes or Tarts which are made of Sweet-meats Rasberies Currants or Apricocks VI. How to make Paste-Royal To every peck of Flouer you must have six pound of Butter broke in small bits into the Flouer and sixteen Eggs taking away half the whites then take one pound of Sugar sinely beaten and sifted and mix it with the Flouer and Butter and make a hole in the middle of the Flower then brake in the Eggs wet the Paste with cold Cream a little Sack and a little Rose-water This Paste is good for all Florendines or made Dishes which are sweet VII How to make Venison Beef or Mutton Pasty Take a hanch or side of Venison and bone it then take off the outtermost tuff Skin then take it and lay it in form for a Pasty then lay the side that you took the skin from downwards to the board then slash it cross and cross with your Knife then season it with two Ounces of Pepper and a quarter of a Pound of Salt and two Nutmegs grated then you must have four Pound of Beef Suet shred fine and take one half of it season it lightly with the seasoning and sprinkle a little water on it then beat it with the Rowling-pin till it be all in a broad thin Cake then lay the Suet which you have beat on the Paste then then lay on the Venison with that side downwards which is seasoned then season the top of your Venison lightly then order the other part of the Suet as you did the former and lay it upon the top of the meat and close the Pasty VIII How to order the Bones Then take the Bones and brake them very well season them high and put them in a Pan with a pint of fair Water and a pound of Snet shred fine if the Pasty be small half a pint of Water is enough and half a pound of Butter If you make your Pasty of Beef a Surline is the best if of Mutton then a Shoulder or two Breasts is the best A Venison or a Beef Pasty will take six hours baking IX How to make a Lamb Mutton or Veal Pasty Take a hind-quarter of Lamb and bone it then lay it in form for your Pasty all of an evenness then take an Ounce of Pepper one Nutmeg grated and as much Salt as two Ounces If your Lamb be small you must take so much the less seasoning For a Veal-Pasty a Breast is the best Joynt and the same Seasoning as for the Lamb only before you lay on the Butter lay three or four blades of large Mace your Veal must be bon'd as well as your Lamb for each of these Pastes you must have two pound of Butter If it be Mutton then you must have three pound of Butter or three pound of Beef-suet shred small and beat with a little Water with a Rowling-pin Four hours is enough to soak any of these Pasties X. How to bake the Bones Break the Bones of your Meat season them well put to them half a pint of Water and half a pound of Butter put them in a Pan and cover them close with a Paper or a piece of course Paste and set them in with the Pasty and when the Pasty comes out of the Oven pour in the Liquor which comes from the Bones XI How to make a Lamb-Pye Take a quarter of Lamb either fore or hind-quarter it mattereth not which cut it into small pieces then feason it with Pepper Salt and Nutmegs according to your Pallet and lay on the Meat a blade or two of large Mace then lay on some scalded close Lettice or scalded Spinnage in lumps then put in some scalded Goosberries or raw Barberries on the top of all then lay a pound and half of Butter and close the Pie Three hours will bake it XII How to make a Lere for this Pye Take half a pint of Vergise and a quarter of a pound of Butter make the Vergise boyl then stir in the Butter then take the Yelks of two Eggs and put it into the Pie when it comes out of the Oven before it goes to Table If it be to eat cold then put in no Lere XIII How to make a Lamb Pye sweet Take a Fore-quarter of Lamb and cut it into small pieces season it with Nutmegs Cinnamon Sugar and a litle Salt then lay a lair of Butter at the bottom and lay on the Meat then 〈◊〉 on some Suckets of Lettice and ●●●kets of Lemon